Good-bye guilt!!! - low-fat cheesecakes - includes recipes - Cover Story

Sunset, April, 1997 by Linda Lau Anusasananan, Elaine Johnson

1. Set aside 8 apricot halves. In a 1- to 2-quart pan, bring remaining apricots and 1/2 cup water to a boil, then cover and simmer just until fruit is plumped, about 10 minutes.

2. Meanwhile, combine crumbs and melted butter. Pat evenly over bottom and 3/4 inch up side of an 8-inch cheesecake pan with removable rim.

3. In a food processor, smoothly puree cooked apricots and any liquid. Add liqueur, cream cheese, 3/4 cup sugar, egg, and egg whites. Whirl until smooth (or combine ingredients in a bowl and beat with a mixer until smooth).

4. Scrape mixture into prepared pan. Bake in a 350 [degrees] oven until cake jiggles only slightly in the center when gently shaken, about 25 minutes.

5. Mix yogurt cheese with remaining 1 tablespoon sugar. Spoon onto cake and gently spread to cover top. Bake just until topping is heated, about 5 minutes.

6. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, about 2 hours. Remove pan rim.

7. Melt jam (in a microwave oven or in a small pan over medium heat), stirring often. Rub jam through a fine strainer into a bowl; discard residue. Spoon about 3/4 of the jam evenly over cold cheesecake, then spread gently to coat evenly.

8. Cut each reserved dried apricot half in half and arrange pieces on cake. Spoon remaining jam onto apricot pieces to coat evenly. Chill until jam is set, about 10 minutes. Serve, or if making ahead, cover with a bowl or a foil tent and chill up to 2 days. Cut cake into wedges.

Per serving: 287 cal., 9.1% (26 cal.) from fat; 15 g protein; 2.9 g fat (1.2 g sat.); 51 g carbo (2.1 g fiber); 435 mg sodium; 33 mg chol.

Chocolate-Orange Cheesecake

Prep and cook time: About 1 hour and 15 minutes, plus at least 2 1/2 hours to chill

Notes: This cake tastes unbelievably rich, creamy, and fudgy. Garnish with mint leaves and orange slices.

Makes: 12 servings

2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs 1 1/2 tablespoons melted butter or margarine 1 carton (1 lb.; about 1 3/4 cups) small-curd low-fat cottage cheese 1 package (8 oz.) nonfat cream cheese 2 large eggs 2 large egg whites 1 cup sugar 3/4 cup alkaline-treated cocoa 1/4 cup orange-flavor liqueur or orange juice 2 teaspoons grated orange peel 1/3 cup chopped semisweet chocolate

1. Combine crumbs and melted butter. Pat evenly over bottom and about 1/2 inch up side of a removable-rim 9-inch cheesecake or cake pan (at least 1 3/4 in. deep).

2. Bake in a 350 [degrees] oven until crust is slightly toasted, 10 to 12 minutes.

3. Meanwhile, in a blender or food processor, whirl cottage cheese, cream cheese, eggs, and egg whites until very smooth.

4. In a large bowl, mix sugar and cocoa. Add cheese mixture, liqueur, and orange peel.

5. Heat chocolate in a microwave-safe bowl in a microwave oven at full power in 5-second intervals until soft. Stir until smooth, then scrape into cheese mixture. Beat with a mixer until smoothly blended. Pour into hot or cool crust.

6. Bake in a 350 [degrees] oven until center barely jiggles when cake is gently shaken, 40 to 45 minutes. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days.