posted by Elle 07-29-98 7:48 AM
1 15.1 oz. pkg low-fat fudge brownie mix (such as Snack Wells)
2 tsp. instant coffee granules
1/2 tsp ground cinnamon
1 4 oz. jar carrot baby food
vegetable cooking spray
1/2 cup plus 2 TB sugar, divided
1 TB plus 1 tsp. all purpose flour
1 tsp. vanilla extract
1 8 oz. block 1/3 less fat cream cheese (Neufchatel), softened
1 8 oz. block fat-free cream cheese,
softened
2 large egg whites
3 TB skim milk, divided
2 TB unsweetened cocoa
Chocolate syrup (optional)
Fresh raspberries (optional)
1. Preheat oven to 425 deg.
2. Combine first 4 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 9-in. springform pan coated with cooking spray. Set aside.
3. Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of an electric mixer until well-blended. Add egg whites and 2 TB milk; beat well. Combine 1/2 cup batter, 1 TB milk, 2 TB sugar, and cocoa in a small bowl; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife.
4. Bake at 425 degrees for 10 minutes. Reduce oven temp to 250 degrees (do not remove torte from oven); bake 45 minutes or until almost set. Cool completely on a wire rack. If desired, garnish with chocolate syrup and fresh raspberries. Yield: 12 servings (serving size: 1 wedge).