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Cherry Chutney Cheese Torte Recipe

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This recipe for Cherry Chutney Cheese Torte, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Siegel
Added: Tuesday, September 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups plain low-fat yogurt
2/3 cup (about 5 oz) 1/3-less-fat cream cheese, softened
1/4 cup packed brown sugar
1/4 cup egg substitute
1 tablespoon fresh lemon juice
1/4 teaspoon salt
cooking spray
1/2 cup cherry chutney
12 pecan halves
1 8-oz loaf French bread baguette, cut into 1/4 inch slices

CHUTNEY:
2 cups chopped peeled granny smith apple
1 cup dried sweet cherries
2/3 cup chopped onion
1/2 cup water
1/2 cup red wine
1/3 cup sugar
2 tablespoons white wine vinegar
1 tablespoon grated peeled fresh ginger
1 jalapeño pepper, chopped

Directions:
Directions:
Place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate for 12 hours. Spoon yogurt cheese into bowl; discard liquid. Cover and refrigerate. Preheat oven to 325º. Place the yogurt cheese and cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add sugar, egg substitute, juice and salt. Beat until combined. Pour cheese mixture into a 7-inch springform pan coated with cooking spray. Wrap bottom and sides of pan with foil. Place pan in 13x9-inch pan. Add hot water to pan to a depth of 1 inch. Bake at 325º for 30 minutes or until torte center barely moves when pan is touched. Remove torte from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Spoon cherry chutney over the top. Serve with bread.

Cherry Chutney: Combine all chutney ingredients in a small saucepan; bring to a boil. Cover, reduce heat and simmer 45 minutes. Uncover; increase heat to medium-high. Cook 15 minutes or until most of liquid evaporates. Cool completely.

 

 

 

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