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Love Of Chocolate!
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Chocolate Strawberry Shortcake Marbled Chocolate Raspberry Cheesecake Unbelievable Chocolate Kahlua Cake
More Chocolate Recipes
It's always best to use the type of chocolate specified in your recipe to produce the best results. If, however, you need to make substitutions, use the following information as a guide. To substitute for:
How To Store Chocolate Store chocolate tightly wrapped or covered in a cool, dry place or in the refrigerator. If refrigerated, let it warm to room temperature before using. Occasionally, there may be a slight graying or "bloom" on the chocolate. This does not alter the quality or flavor and when used in a recipe, the chocolate will regain its color. Source: Chocolate Fantasies, ©1987 by Oxmoor House, Inc.
Chocolate: Most people enjoy chocolate and agree that it tastes wonderful, yet they also have misconceptions about its effect on health. Here are some facts about chocolate that you may not know. Chocolate And Fat Chocolate contributes less than two percent of the fat in the American diet. The main sources of fat are meat, full-fat dairy products, and fried foods. Chocolate And While chocolate contains some saturated fats, studies have shown that not all types of saturated fats raise blood cholesterol levels. For example, stearic acid is a saturated fat that makes up one-third of the fat in chocolate. Stearic acid does not raise blood cholesterol levels. In addition, oleic acid, a monounsaturated fat (also found in olive oil), makes up one-third of the fat in chocolate. Eating foods with oleic acid as part of a healthful eating plan has been shown to be beneficial for heart health. Chocolate And Caffeine Chocolate contains very little caffeine, as shown in the chart below. Caffeine Content (mg) of Selected Foods & Beverages
Chocolate And Obesity Obesity is a disease in which a person has an excessive amount of body fat. Most often it is caused by regularly taking in more calories than burned off with physical activity. Obese people often eat the same amount or fewer sweets, including chocolate, than people who are not obese. Obesity can also stem from genetic or hormonal disorders, or from taking some types of medications for a long period of time. Chocolate And Polyphenols Chocolate is made from cocoa beans which come from the cocoa tree, Theobroma cacao. As a result, chocolate contains many of the same healthy compounds from plants, including minerals (copper, iron zinc, and magnesium) and specific antioxidants called polyphenols. Polyphenols, like those found in tea and red wine are currently being studied for their potential health benefits. Chocolate And Allergies Allergies to chocolate are very uncommon. If you have been diagnosed with food allergies by a board-certified allergist, you must read labels and avoid the foods or ingredients that cause the allergic reaction. A registered dietitian can help you plan meals and select foods that exclude the food to which you are allergic. Chocolate and Diabetes Diabetes occurs when a person's body doesn't properly regulate blood sugars (blood glucose). Eating certain foods, even simple sugar, does not cause diabetes. All people with diabetes should follow their physicians' and dietitians' instructions for meal planning, physical activity, blood glucose monitoring, and medication. So, if you have diabetes, ask your health professional how to incorporate chocolate into your eating plan. Chocolate And Headaches Research shows that most headaches and chocolate intake are not related. Experts agree that most often it is stress, irregular sleep patterns, hunger, and hormone changes that trigger headaches. Chocolate Tooth decay happens when carbohydrates (both complex and simple) mix with natural bacteria in the mouth. This creates acid that breaks down the enamel on teeth. Chocolate, which contains carbohydrates, is not more or less responsible for tooth decay than other carbohydrate-containing foods like bread, raisins, crackers, and fruit. In fact, chocolate actually clears the mouth relatively quickly, reducing the time it spends in contact with the teeth. Chocolate Cravings A recent study looked at why we crave chocolate and concluded that people do not become addicted to chocolate. Instead, the study found that people desire chocolate because they enjoy the sensation of eating it. Chocolate And Hyperactivity Pediatricians say there is no link between the sugar found in chocolate or other foods and restlessness or attention-deficit-hyperactivity disorder (ADHD) in children. Chocolate And Health ~ Remember that chocolate can fit into a healthful eating pattern. Be sure to eat a variety of foods. Enjoy chocolate in moderation to add flavor and pleasure to eating! Source: Journal of the American Dietetic Association, February, 2000.
Chocolate Deserves A Better Rep! Many people think certain foods are “good” and others are “bad” for us, but in fact, healthful eating can include all foods. Grains, fruits and vegetables and meat and dairy products serve as a basis for a balanced eating pattern, which also can include foods eaten on occasion, such as chocolate. These foods are the extras in our diet that can contribute to the pleasure of eating. You don’t need to deny or deprive yourself of these eating pleasures--just understand how to fit them into your total eating pattern. Chocolate and other sweets that contain fat add variety, flavor, and enjoyment to eating. Your body needs some fat to function properly, and since the human body cannot produce its own fat, you must get it from your diet. Fat provides energy for daily activities and supplies important vitamins for your body. There are three types of fat: saturated, polyunsaturated, and monounsaturated. Different types of fat have different effects on your body. Saturated fat (found in butter, margarine & shortening) can raise blood cholesterol levels, while polyunsaturated and monounsaturated fats (found in corn, safflower & canola oils) do not cause blood cholesterol levels to go up. Chocolate contains a combination of all three types of fat, but eating chocolate in moderation does not increase blood cholesterol levels. Managing and enjoying the amount of fat in your diet is like balancing a fat checkbook--each day you spend your fat on the foods you eat and the amount you spend depends on your food choices. If you love chocolate, plan for it and cut back on fat where the difference does not matter as much.
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Chocolate
lovers everywhere delight in America’s favorite flavor. Few foods are the subject of
as many food taboos or as many cravings as chocolate. And researchers are now saying that
even if it’s not a “health food,” chocolate may not be as bad as some
people say. As adults, we may be concerned with any connection between chocolate and heart disease, because chocolate is often listed as a source of saturated fat, which raises blood cholesterol. Yet scientists have now established that stearic acid, which makes up 40 to 50 percent of the saturated fat in chocolate, has been shown not to raise blood cholesterol. Even people with diabetes may not have to fear eating chocolate. One study found a chocolate bar had no greater effect on blood sugar than another more traditionally recommended snack, if calories were equal. Researchers speculate that this may be due to the fact that the body slows its absorption of sugar when eaten with fat. And, a one ounce chocolate bar has been found to contain about the same amount of phenolic acid (a phytochemical) as a five-ounce glass of red wine. Laboratory evidence now suggests that phenolic substances can act as antioxidants, which may offer some protection from both heart disease and cancer. If you can’t live without your Valentines chocolate, skip other high fat foods or choose lower fat versions of milk, cheese, or salad dressing. You could also try a lower fat chocolate candy (remember to check the label for calories) or chocolate recipe. Learning to balance high and low fat foods allows you to have the foods that are close to your heart, while keeping it healthy. Variety in your eating plan also helps you develop a plan you will love, and can be faithful to for the rest of your life! Whatever form of chocolate pleases your palate, you're sure to find more than a few good choices in our Chocolate Recipe Collection below. In the event your chocolate tooth remains unsatisfied, click on the links in the sidebar for past chocolate features from Cinnamon Hearts. CHOCOLATE
CARROT CAKE 2-1/2 cups all-purpose flour Preheat oven to 350°F. Spray a 12-cup fluted tube pan with nonstick vegetable spray and dust lightly with flour. Combine flour, sugars, cocoa, baking powder, spices, margarine, applesauce, eggs, and vanilla in large bowl; beat on low speed until ingredients are blended. Beat on high speed 3 minutes. Mix in shredded carrots, walnuts, and chocolate morsels. Pour batter into prepared tube pan. Bake in preheated oven until toothpick inserted in center comes out clean, 50 to 60 minutes. Cool in pan on wire rack 10 minutes; remove from pan and cool completely. Sprinkle top of cake lightly with powdered sugar, if desired. Makes 20 Servings. Per (1 Slice) Serving: 226 Cal; 8 g Total Fat (2 g Sat Fat); 36 g Carb; 32 mg Cholesterol; 97 mg Sodium; 4 g Protein. Exchanges: 2 Starch; 2 Fat.
MOCHA
FUDGE SUNDAE CAKE 1/2 cup plus 2 Tbsp nonfat buttermilk,
divided Toppings (optional) Preheat oven to 350°F. Heat 1/4 cup buttermilk; stir in 1 tablespoon coffee powder until dissolved. Stir in remaining 1/4 cup plus 2 tablespoons buttermilk, oil, and 1 teaspoon vanilla. Place a wire-mesh sieve over a large bowl; add flour, 2/3 cup sugar, 1/4 cup cocoa, baking powder, and salt to sieve. Stir and sift mixture into bowl. Add milk mixture to dry ingredients and stir just until combined. Combine remaining 2/3 cup sugar, 1/4 cup cocoa, and 1 teaspoon coffee powder in a bowl; stir in boiling water until sugar dissolves. Stir in vanilla. Pour into an 8-inch square baking dish. Spoon batter on top of sauce in large spoonfuls. Bake for 40 minutes or until top is crisp and sauce on bottom is bubbly. Let stand 10 minutes before spooning into bowls. Serve warm with toppings, if desired. Makes 9 Servings. Per Serving: 225 Cal; 5 g Total Fat (1 g Sat Fat); 44 g Carb; 1 mg Cholesterol; 210 mg Sodium; 3 g Protein; 2 g Fiber. Exchanges: 3 Starch; 1 Fat.
UNBELIEVABLE
CHOCOLATE KAHLUA CAKE 1 (18.25-ounce) Devil's Food cake mix Preheat oven to 350°F. Spray a 13- x 9- x 2-inch baking pan (or large bundt pan) with nonstick vegetable spray for cooking and dust with cocoa; set aside. Place all ingredients except chocolate chips in a large mixing bowl. Beat with electric mixer on medium speed for 2 minutes, or until well blended. Stir in chocolate chips. Pour batter into prepared pan and bake for 50 minutes, or until toothpick inserted in middle comes out clean. Cool on wire rack before cutting. Makes 18 Servings. Tip: This cake is fantastic served plain, or you can top with a dollop of frozen, thawed nondairy topping, fresh fruit, a scoop of low-fat frozen yogurt or a spoonful of light canned pie filling. Just be sure to add the topping to the counts below! Per Serving: 205 Cal; 8 g Total Fat; 31 g Carb; 13 mg Cholesterol; 209 mg Sodium; 3 g Protein. Exchanges: 2 Starch; 2 Fat.
COFFEE
TOFFEE BROWNIES 1/2 cup margarine Preheat oven to 350°F. Coat a 13- x 9- x 2-inch baking pan with nonstick cooking spray. In a small saucepan (or in a microwave oven for for 1 minute in a suitable container), melt the margarine and brown sugar over low heat. Combine the instant coffee with the hot water to dissolve, and combine with the brown sugar mixture in a mixing bowl. Stir and cool. In a small bowl, whisk together the eggs and vanilla; mix into the brown sugar mixture. Combine the flour, baking soda, and salt and stir into the brown sugar mixture. Stir in the chocolate chips. Pour the batter into the prepared pan, and bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. Do not overcook! Cool in the pan and cut into squares. Makes 48 Brownies. Per Brownie: 84 Cal; 3 g Total Fat (1 g Sat Fat); 14 g Carb; 9 mg Cholesterol; 87 mg Sodium; 1 g Protein; 00 g Dietary Fiber. Exchanges: 1 Other Carb (Starch); 1 Fat.
ROCKY
ROAD FUDGE POPS 1 (1.4-ounce) package chocolate sugar-free,
fat-free instant Combine pudding mix and sugar substitute in a large bowl. Gradually add fat-free milk and evaporated milk, stirring with a wire whisk until smooth. Stir in marshmallows, chocolate, and 1/4 cup peanuts. Sprinkle remaining 3 tablespoons peanuts evenly among 12 plastic holders. Pour pudding mixture into holders* and add sticks. Freeze 3 hours or until firm. Makes 12 Pops. *Tip: Look for the plastic holders at specialty kitchen shops or use 3-ounce paper cups and craft sticks. Per Pop: 107 Cal; 4 g Total Fat (1 g Sat Fat); 14 g Carb; 2 mg Cholesterol; 157 mg Sodium; 5 g Protein; 1 g Fiber. Exchanges: 1 Starch; 1 Fat.
CHOCOLATE
HAZELNUT SCONES 2-1/4 cups all-purpose flour Preheat oven to 400°F. Line a cookie sheet with foil or parchment paper. In a large mixing bowl, combine flour, cocoa, salt, baking powder, 4 tablespoons sugar, and hazelnuts. Add shortening and completely distribute by rubbing mixture together with your fingers. Mixture will be coarse. In a separate mixing bowl, combine all other ingredients except for egg white and sugar; whisk together until smooth. Pour into dry ingredients and mix with a fork to form a soft dough, being careful not to overwork dough. Turn dough out onto a lightly floured surface and knead just enough to form a ball. Roll or pat dough into a 9-inch circle. Brush the top with the beaten egg white and sprinkle with the remaining sugar. Using a sharp knife, cut into 10 even wedges. Place scones on prepared cookie sheet at least 1-inch apart and bake for 20 to 25 minutes, or until scones are light golden brown. Cool scones completely on a rack and store in an airtight container. Makes 10 Scones. Per Scone: 222 Cal; 7 g Total Fat; 34 g Carb; 3 mg Cholesterol; 233 mg Sodium; 72 mg Calcium; 5 g Protein; 1 g Dietary Fiber. Exchanges: 2 Starch; 1-1/2 Fat.
CHOCOLATE
OATMEAL COOKIES 1 1/2 cups firmly packed brown sugar Preheat oven to 350° F. Per (1 Cookie) Serving: 108 Cal; 4 g Total Fat (1 g Sat Fat); 16 g Carb; 00 mg Cholesterol; 99 mg Sodium; 2 g Protein. Exchanges: 1 Starch; 1 Fat.
CHOCOLATE
STRAWBERRY SHORTCAKE 2 pounds fresh strawberries, sliced (5-1/2 to 6 cups) Preheat oven to 450° F. Carb Alert! Be sure to plan ahead and save up your Carbs for this special occasion treat. Per Serving: 324 Cal; 9 g Total Fat (2 g Sat Fat); 58 g Carb; 1 mg Cholesterol; 337 mg Sodium; 7 g Protein. Exchanges: 2-1/2 Starch; 1-1/2 Fruit; 2 Fat.
COOKIES-AND-CREAM
MILK SHAKES 1 pint vanilla, chocolate or coffee nonfat or low-fat frozen In a blender container, combine
frozen yogurt or ice milk and skim milk. Per (1/2-Cup) Serving: 112 Cal; 1 g Total Fat (1 g Sat Fat); 22 g Carb; 3 mg Cholesterol; 82 mg Sodium; 5 g Protein. Exchanges: 1-1/2 Starch.
CREAMY
CHOCOLATE KAHLUA PIE 1 cup 2% low fat milk, cold *See Diabetes & Cooking With Alcohol for suitable alcohol substitutions Pour cold milk into a medium bowl. Add pudding mix and coffee powder. Beat with a wire whisk for 2 minutes. Gently stir in 1-1/2 cups of the whipped topping and Kahlua liqueur or alcohol substitute. Spoon into crust. Cover with plastic lid from prepared crust and freeze 2 hours, or until firm. Place pie in refrigerator at least 30 minutes before serving to soften. Top with remaining whipped topping. Store leftover pie in refrigerator. Makes 8 Servings. Per Serving: 113 Cal; 4 g Total Fat; 13 g Carb; 2 mg Cholesterol; 76 mg Sodium. Exchanges: 1 Starch; 1 Fat.
TUXEDO BROWNIE MUFFINS Topping: 8 ounces fat-free cream cheese, at room
temperature Muffins: 1 cup unbleached or all-purpose flour To Make Topping: Place the cream cheese, sugar, and flour in a bowl. Using an electric mixer set on medium speed, beat until mixed. Add the egg whites and beat just until blended. Fold in the chocolate chips. Set aside. To Make Muffins: Preheat oven to 350°F. Lightly coat 18 muffin cups with nonstick spray. Note: If using two 12-cup muffin pans, fill the empty cups with water. In a large bowl, combine the unbleached or all-purpose flour, sugar, whole wheat flour, cocoa, baking powder, and salt. Make a well in the center of the flour mixture. In a small bowl, whisk together the buttermilk, prunes, and egg whites. Scrape into the well in the flour mixture. Stir just until moistened. Fold in the walnuts. Divide batter evenly among the prepared muffin cups. Top each muffin with about 1 tablespoon of the cream-cheese mixture. Bake for 20 to 22 minutes, or until the cream cheese begins to turn golden and a wooden pick inserted in the center of a muffin comes out clean. Cool in the pans on a rack for 5 minutes. Invert onto the rack and serve warm or at room temperature. Makes 18 Muffins. Per Muffin: 151 Cal; 3 g Total Fat (1 g Sat Fat); 28 g Carb; 1 mg Cholesterol; 100 mg Sodium; 5 g Protein; 2 g Fiber. Exchanges: 2 Starch; 1/2 Fat.
PISTACHIO
CHOCOLATE COOKIES 1-1/2 cups all-purpose flour Preheat oven to 350°F. Line a cooking sheet with aluminum foil or parchment paper and lightly coat with vegetable or canola oil spray. In a small bowl, combine flour, baking soda, and salt. In a medium-size bowl cream sugar, butter, and cottage cheese on medium speed of electric mixer until smooth. Add the egg and vanilla, and beat until fully incorporated. Stir in the dry ingredients to make a soft dough. Divide dough in half. Into one half, stir the ground pistachios, and to the other half, add the cocoa. You now have two different colors of dough. If you would like to accentuate the green of the pistachios, add a drop of green food color when mixing them in; this makes a very colorful cookie. Drop the chocolate dough by the heaping teaspoonful, 2-inches apart, onto prepared cookie sheet. Place a heaping teaspoonful of the pistachio dough directly on top of each chocolate drop, flattening it just a bit so it stays on top when baking. As an added touch, sprinkle the cookies with a few chopped pistachios before baking, if desired. Bake for approximately 12 minutes. Cookies should be firm to the touch. Cool completely on a rack and store in an airtight container. Makes 30 Cookies. Per Cookie: 67 Cal; 2 g Total Fat; 12 g
Carb; 10 mg Cholesterol; 79 mg Sodium; 5 mg Calcium; 2 g Protein. Exchanges: 1 Starch.
SIERRA
MUD SLIDE PIE Crust: 12 lowfat chocolate Oreo-type cookies,finely
crushed Filling: 1 quart chocolate lowfat frozen yogurt,
slightly softened Lightly coat a 9-inch springform pan with vegetable or canola oil spray. Combine the cookie crumbs and melted butter. Reserve 3 tablespoons of the crumb mixture for sprinkling over the top of the pie, and press the remaining crumb mixture evenly and firmly into the bottom of the pan. Spread the frozen yogurt over the cookie crust, pressing in a spoonful at a time until all of the crust is covered. It does not have to be perfectly smooth and even. Place in the freezer while preparing filling. In a small saucepan, combine the creamer, coffee crystals, and vanilla. Cook over high heat until it reaches a boil. Remove from heat and add the chocolate chips. Let stand for a couple of minutes before stirring until smooth. If chocolate has not melted completely, you may return it to the stove over medium heat and stir until melted and smooth. Set aside to cool for 10 minutes. When chocolate mixture has cooled, pour it into a food processor fitted with the metal blade, and add the Neufchatel (cream) cheese. Process until smooth and creamy. Take pan from freezer and dot the entire surface with the marshmallow cream, spreading it out slightly but not completely covering the yogurt. Pour the chocolate mixture over the marshmallow cream, covering the entire surface. Smooth the top with a spatula. Sprinkle surface with the reserved cookie crumbs and the chopped almonds. Cover with plastic wrap and freeze overnight before serving. To unmold, run a hot knife around the edge of the pan and unlatch the side of the pan. When cutting the pie, use the hot-knife method (see Kitchen Tip). Author's Note: This dessert is extremely rich and decadent, so its garnishing should be done with a light hand! Makes 12 Servings. Kitchen Tip: Nothing works better than the hot-knife method for dealing with something very moist like cheesecake or fudgy and gooey brownies. All you do is run a sharp knife under very hot water to heat the blade and immediately wipe it dry before cutting your dessert. You should repeat the process every time you make a new cut. I have found it especially helpful to leave the knife a little damp when cutting brownies, as doing so helps to keep crumbs from sticking to the knife. Per Serving: 228 Cal; 11 g Total Fat; 31 g Carb; 14 mg Cholesterol; 88 mg Sodium; 44 mg Calcium; 4 g Protein. Exchanges: 2 Starch; 2 Fat.
CHOCOLATE
YOGURT PIE 1 (9-inch) Graham Cracker Crust Refrigerate the crust for at least 20 minutes. Mix yogurt with cocoa mix in large bowl. Measure 2 cups of crumbled brownies and fold into the yogurt mixture. Mound the filling into the crust. Cover pie lightly with aluminum foil (Tip: If you purchase the crust, the plastic lid, inverted, makes a perfect cover). Freeze the pie for 2 hours or until firm. Just before serving, remove the pie from the freezer and let stand at room temperature to soften slightly. Cut into 8 Slices. Ed. Note: For extra-rich flavor, you could use vanilla yogurt (my personal favorite!) Per (1-Slice) Serving: 221 Cal; 9 g Total Fat (3 g Sat Fat); 27 g Carb; 23 mg Cholesterol; 343 mg Sodium; 9 g Protein. Exchanges: 2 Starch; 2 Fat.
JENNY'S
BROWNIES Butter-flavored nonstick cooking spray Position oven rack in center and preheat oven to 350°F. Lightly coat an 1-inch square nonstick baking pan with cooking spray. Whisk together margarine and cocoa in bowl. Blend in egg substitute. Sift together flour, sugar, and baking powder in large bowl. Stir margarine mixture into flour mixture. Add vanilla. Pour batter into pan. Bake for 25 minutes or until cake tester or toothpick inserted in center comes out dry and clean. Cool Brownies in pan. Cut into squares and serve from pan. Makes 16 Brownies. Per (1 Brownie) Serving: 67 Cal; 2 g Total Fat (<1/2 g Sat Fat); 11 g Carb; 00 mg Cholesterol; 75 mg Sodium; <2 g Protein. Exchanges: 1 Starch.
BLACK
FOREST CAKE Filling: 1 (16-ounce) can water-packed tart red cherries, undrained Garnish: To Make The Filling:
In a medium saucepan, combine undrained cherries, 1/4 cup sugar, and cornstarch. Cook over
medium heat until thickened and bubbly, about 5 minutes, stirring often. Continue to cook
and stir for 2 minutes. Stir in liqueur, if desired. Cool. Cover and chill
thoroughly without stirring. Per (1 Slice) Serving: 198 Cal; 8 g Total Fat (2 g Sat Fat); 31 g Carb; 00 mg Cholesterol; 86 mg Sodium; 2 g Protein. Exchanges: 2 Starch; 2 Fat.
CHOCOLATE
CINNAMON MUFFINS 2-1/4 cups all-purpose flour Preheat oven to 375°F. Line a muffin pan with paper muffin cups and lightly coat them with vegetable or canola oil cooking spray. In a large bowl, combine flour, sugar, salt, baking powder, baking soda, cocoa, and cinnamon. In a separate bowl, combine remaining ingredients and whisk together until smooth. Pour into dry ingredients and mix just until all ingredients are moist. Spoon batter into prepared muffin cups, filling to the rims. Bake for approximately 20 minutes. Muffins should be light golden brown and a cake tester inserted into the center should come out clean. Cool in pan for 10 minutes before removing to cool completely. Store in an airtight container. Makes 12 Muffins. Per Muffin: 221 Cal; 4 g Total Fat; 41 g
Carb; 21 mg Cholesterol; 298 mg Sodium; 90 mg Calcium; 6 g Protein;
MOCHA TRIFLE 1 (2.1-ounce) package chocolate sugar-free,
fat-free instant Prepare pudding mix according to package directions, using 3 cups fat-free (skim) milk. Cut cake into cubes; place half of cake cubes in a 3-quart trifle bowl or large glass bowl. Pour 1/4 cup coffee over cake; top with half of pudding, whipped topping, and chopped cookies. Repeat layers. Cover and chill at least 4 hours. Makes 16 Servings. Per (3/4-Cup) Serving: 148 Cal; 1 g Total Fat (<1/2 g Sat Fat); 29 g Carb; 1 mg Cholesterol; 303 mg Sodium; 3 g Protein; 1 g Fiber. Exchanges: 2 Starch.
MARBLED
CHOCOLATE-RASPBERRY Vegetable cooking spray Preheat oven to 300°F. Coat an 8-inch springform pan with cooking spray; sprinkle chocolate crumbs in bottom and 2 inches up sides of pan. Set aside. Process light soft cream cheese, cottage cheese, 3/4 cup of sugar, cocoa, and flour in a food processor just until smooth. Add egg and 1 egg white and process just until blended. Beat remaining 3 egg whites in a mixing bowl until foamy; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Fold into cheese batter in 3 additions. Pour batter into prepared pan. Smooth top using a spatula. Bake for 60 to 65 minutes or until just set (center will be soft). Run a long, thin knife between cake and side of pan to release steam; let cool on a wire rack. Brush jam mixture on top of cheesecake; cover and refrigerate overnight before unmolding and serving. Makes 14 Servings. Per Serving: 220 Cal; 9 g Total Fat (5 g Sat Fat); 28 g Carb; 38 mg Cholesterol; 250 mg Sodium; 10 g Protein. Exchanges: 2 Starch; 3/4 Lean Meat; 2 Fat.
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