RECIPE DOCTOR
Fat-free milk, cream cheese are your friends

By Elaine Magee
Knight Ridder News Service

How do you end a recipe series on lightening up favorite recipes from the Cheesecake Factory restaurant chain? With a cheesecake makeover, of course!

One of their most popular cheesecakes (and they offer countless options) is White Chocolate Raspberry Truffle Cheesecake. Not only is it gorgeous to look at with its chocolate crust, raspberry ribbons swirled throughout, and white chocolate shavings on top but it's unbelievably delicious.

The secrets to a lighter version are fat- and cholesterol-saving substitutes including fat-free sweetened condensed milk, light and fat-free cream cheese, egg substitute, reduced-fat vanilla wafers, non-trans margarine.

Make this cheesecake a day ahead to let it season. A slice of regular calorie cheesecake similar to this one contains 708 calories, 38 grams fat, 20 grams saturated fat, and 120 mg cholesterol per serving.

White Chocolate Raspberry Truffle Cheesecake

• 1 1/2 cups (48 wafers) reduced-fat vanilla wafer crumbs (use food processor to process into crumbs)
• 1/3 cup powdered sugar
• 5 tablespoons unsweetened cocoa powder
• 3 tablespoons no trans margarine (with 8 grams fat per tablespoon) melted
• 3 tablespoons chocolate syrup (raspberry liqueur can be substituted)
• 2 cups white chocolate chips (12 ounces)
• 2 (8 ounce) packages light cream cheese
• 1 (8 ounce) package fat-free cream cheese
• 14 ounce can fat free sweetened condensed milk
• 2 large eggs
• 1/2 cup egg substitute
• 2 teaspoons vanilla extract
• 1 1/2 cups raspberries, unsweetened and thawed (if using frozen)
• 3 tablespoons seedless raspberry jam

Garnish each slice with:

• A dollop of light whipped cream or light Cool Whip (optional)
• A few shavings of white chocolate from a bar (optional)
• A few fresh or frozen raspberries

Preheat oven to 325 degrees. Coat the bottom and sides of a 9 or 10-inch springform pan with canola cooking spray. Wrap the outside of the pan with foil to prevent oozing or spills.

In a food processor or large mixing bowl, mix together vanilla crumbs, powdered sugar, and cocoa on the lowest speed. Drizzle melted margarine and chocolate syrup over the top and beat or pulse until blended. Press mixture into the bottom and part of the way up the sides of the prepared pan.

In 4- or 8-cup glass measure (or similar) add white chocolate chips and heat on low in microwave until chocolate is melted and smooth (about 4 minutes), stirring after 2 minutes and each minute thereafter.

In large mixing bowl, beat cream cheese until fluffy on medium speed (about 2 minutes). Gradually beat in sweetened condensed milk until smooth. On low speed, beat in melted chocolate then eggs, egg substitute and vanilla. Scrape sides of bowl and beaters then continue beating on low speed until ingredients are well blended. Pour filling into prepared crust.

Add 1 1/2-cup raspberries and raspberry jam to small bowl and blend with fork, mashing raspberries slightly as you stir. Drop the mixture by tablespoons evenly over the top of the cheesecake.

Bake for about 65 minutes if using a 10-inch pan or 75 minutes if using a 9-inch pan. The cheesecake will seem underbaked in the center, but will continue to cook after you remove it from the oven. Let cheesecake cool on wire rack. Once it cools, keep in refrigerator overnight or until served.

Garnish each slice with fresh raspberries, whipped cream, and/or white chocolate shavings if desired.

Makes 16 servings.

Per serving: 350 calories, 12 g protein, 48 g carbohydrates, 12.5 g fat (7 g saturated fat, 3 g monounsaturated fat, 1 g polyunsaturated fat) 47 mg cholesterol, 3 grams fiber (including some raspberries as garnish), 253 mg sodium. Calories from fat: 33 percent. Omega-3 fatty acids. 0 g Omega-6 fatty. acids 1 g. Weight Watchers Points 7.

Elaine Magee is author of four books, including "The Change of Life Diet and Cookbook," being released in July.