RECIPE OF THE DAY! CHEESECAKE MOCHA BARS

What a great low calorie dessert. This will fill all the chocolate needs you may have. ENJOY! Guilt Free

Makes 1 Pan

Active Time: 18 minutes
Total Time: 4 hours

CRUST
30 reduced-fat chocolate sandwich cookies (such as Oreos)

1/4 cup fat-free bottled hot fudge topping, not heated

1 envelope unflavored gelatin

1/2 cup cold strong coffee

2 bricks (8 oz each) 1/3-less-fat cream cheese
(Neufchâtel), softened

3/4 cup sugar

1 cup (8 oz) reduced-fat sour cream

1 bar (3 oz) bittersweet chocolate, broken up and melted

Garnish: chocolate coffee beans

Preparation

1. You'll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan.

2. Crust: Pulse cookies in food processor until fine crumbs. Add fudge topping to crumbs; pulse to moisten. Press firmly in prepared pan. Freeze while proceeding.

3. Sprinkle gelatin over coffee in a small saucepan; let stand 2 minutes. Stir over low heat until steaming and granules dissolve. Remove from heat.

4. Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. On low speed, beat in sour cream, the coffee mixture and chocolate until blended. Pour into crust, cover and refrigerate 4 hours or until firm.

5. Lift foil by ends onto cutting board. Cut crosswise into 8 strips, then each strip into 6 bars. Add coffee beans to top.4 hr includes chilling time

84 Calories Per Serving