FROZEN PEPPERMINT CHEESECAKE LOSES MOST OF ITS FAT

Dear Jeanne:

I make this holiday recipe every year for family and friends. It would sure be nice to have a lighter version. Can you help? -- Tracy DeMas, Simi Valley, Calif.

FROZEN PEPPERMINT CHEESECAKE

• 11/4 cups chocolate wafer cookie crumbs (about 24 wafers)
• 1/4 cup sugar
• 1/4 cup butter or margarine, melted
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 cup crushed hard peppermint candy (36 mints)
• Red food coloring, optional
• 2 cups whipping cream, whipped

1. Combine crumbs, sugar and butter; press on bottom and halfway up side of 9-inch springform pan. Set aside.

2. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk. Stir in crushed candy and food coloring, if desired. Fold in whipped cream.

3. Pour peppermint mixture into prepared pan; cover. Freeze 6 hours or until firm. Return leftovers to freezer.

Makes 12 servings.

Dear Tracy:

Your recipe is sure to become a holiday favorite. Nonfat cream cheese, sweetened condensed milk and light whipped topping lowered the fat dramatically while keeping the same smooth texture. I used less peppermint candy to decrease the calories without taking away from the nice mint flavor.

'LIGHTENED' FROZEN PEPPERMINT CHEESECAKE

• 11/4 cups chocolate wafer cookie crumbs (about 24 wafers)
• 1/4 cup sugar
• 2 tablespoons butter, melted
• 2 tablespoons water
• 1 (8-ounce) package nonfat cream cheese, softened
• 1 (14-ounce) can fat-free sweetened condensed milk
• 3/4 cup crushed hard peppermint candy (27 mints)
• Red food coloring, optional
• 1 (12-ounce) container frozen nondairy light whipped topping, thawed

1. Combine crumbs, sugar, butter and water; press on bottom and halfway up side of 9-inch springform pan. Set aside.

2. In large mixer bowl, beat cream cheese until smooth. Gradually beat in sweetened condensed milk. Stir in crushed candy and food coloring, if desired. Fold in whipped topping.

3. Pour peppermint mixture into prepared pan; cover. Freeze 6 hours or until firm. Return leftovers to freezer.

Makes 12 servings.

Each serving contains approximately: Original Recipe: 474 calories; 30 gm fat; 98 mg cholesterol; 253 mg sodium; 48 gm carbohydrates; 6 gm protein; 0 gm fiber. Revised Recipe: 315 calories; 7 gm fat; 12 mg cholesterol; 277 mg sodium; 53 gm carbohydrates; 6 gm protein; 0 gm fiber.

Don't forget about pasta over the holidays. Everyone loves it, and my booklet contains some of my all-time favorite light pasta recipes. Order it for $3 and a stamped (55 cents), self-addressed, No.10 envelope from Pasta, PO Box 5541, Riverton, NJ 08077-5541.

Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 31 cookbooks, most recently "Canyon Ranch Cooking: Bringing the Spa Home" (HarperCollins, $40).

Send your recipe for revision to:
Cook It Light
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PO Box 1212
La Jolla, CA 92038

Please include a stamped (55 cents), self-addressed envelope.