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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Spray 8- or 9-inch springform pan or 9-inch pie plate lightly with
non-stick cooking spray. Sprinkle side with half of the graham cracker
crumbs. (If desired, omit graham cracker crumb garnish; sprinkle bottom of
pan with remaining graham cracker crumbs.
Completely dissolve gelatin in boiling water; pour into blender
container. Add cottage cheese and cream cheese product; cover. Blend at
medium speed, scraping down sides occasionally, about 2 minutes or until
mixture is completely smooth. Pour into large bowl. Gently stir in whipped
topping. Pour into prepared pan; smooth top. Sprinkle the remaining crumbs
around the outside edge. Chill until set, about 4 hours.
When ready to serve, remove side of pan. Top cheesecake with pie
filling. Makes 8 servings.
Nutritional information per serving: calories - 160, protein - 8 gm.,
fat - 7 gm., carbohydrates - 16 gm., cholesterol - 15 mg., sodium - 330 mg.
Diabetic Exchanges: Whole Milk - 1, Fruit - 1/2 *.
* A fruit exchange is used to describe this recipe since most of its
carbohydrate value comes from simple sugars. However, this recipe is not
the nutritional equivalent of a fruit.
FROM: There's Always Room for Sugar Free JELL-O copyright 1992
JELL-O and COOL WHIP LITE are registered trademarks of Kraft General
Foods, Inc.
NOTE: You could probably cut the fat amount by 1/3 by using a light
cream cheese product, Neufchatel cheese. Also, I would substitute fresh
fruit for the pie filling or possibly use a can of water packed fruit and
thicken the juice with cornstarch. This would probably lower the
carbohydrate count. (Trish)
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