Cherry Chutney Cheese Torte Recipe
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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
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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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