Cheesecake

Ingredients:       (Serves 12)
3 ounces low-fat honey graham crackers (6 whole crackers)
1/2 cup toasted wheat germ
1 tablespoon plus 1 cup sugar
2 tablespoons extra-light olive oil
1 container silken tofu, well drained
1 pound fat-free cream cheese
3 tablespoons flour
1 large egg plus 2 large egg whites
1 teaspoon vanilla extract
1/4 cup chocolate syrup


Directions:
1    Preheat the oven to 350°F.
2    Combine the graham crackers, wheat germ and 1 tablespoon of the sugar in a food processor, and process into fine crumbs. Add the oil and process until moistened. Press the mixture into the bottom, and partway up the sides of a 9-inch springform pan. Bake until set, about 10 minutes.
3    Add the tofu, cream cheese, flour, egg, egg whites, vanilla, and the remaining cup of sugar to the food processor and process until smooth.
4    Measure 1 cup of the tofu mixture into a small bowl, and stir in the chocolate syrup. Pour the remaining filling into the crust. Pour the chocolate mixture in a ring on top of the filling and swirl in with a knife. Bake for 45 minutes. Turn off the oven, and leave the cheesecake undisturbed for 45 minutes. Cool to room temperature before chilling overnight.

Each serving provides:
225 cal
5 g fat