6 tb Reduced calorie margarine
1 1/2 c Graham cracker crumbs
2 pk Unflavored gelatin (these
-are the individual en-
-velopes)
2 ct (8 oz each) fat-free cream
-cheese *
2 c 1% low-fat cottage cheese**
1 c Sugar ***
1 1/2 ts Vanilla
1 ct (8 oz) reduced fat nondairy
-whipped topping; thawed
1/4 c Prepared fat-free caramel
-topping
1/4 c Prepared fat-free hot fudge
-topping
1/4 c Chopped pecans
* I used light cream cheese in place of the fat-free
but feel that the
consistency would be the same either way.
** I used the low-fat cottage cheese as called for,
but results probably
would be about the same with the fat-free
(sometimes the fat-free
makes a recipe gummy so I'm skeptical of trying it
on a new recipe). *** I substituted half the sugar for
fructose and will be experimenting
with the other diabetic sweeteners, my husband
being a type II
diabetic.
Preheat oven to 350 degrees F. Melt margarine in small
saucepan over medium heat. Stir in graham cracker
crumbs. Press crumb mixture firmly onto botton of
10-inch springform pan. Bake 10 minutes. Cool.
Place 1/2 cup cold water in small saucepan; sprinkle
gelatin over water. Let stand 3 minutes to soften.
Heat gelatin mixture over low heat until completely
dissolved, stirring constantly.
In food processor or blender combine cream cheese,
cottage cheese, sugar and vanilla; process until
smooth. VERY IMPORTANT!!!!! (From my own experience
you'll have a mess on your hands and everywhere else
if you don't use a food processor rather than the
blender. The ingredients are MUCH too thick for a
blender to handle; it blended perfectly when I
switched to the small food processor attachment on my
Oster.) Add gelatin mixture; process until well
blended. Fold in whipped topping. Pour into prepared
crust. Refrigerate 4 hours or until set.
Loosen cake from rim of pan. Remove side of pan from
cake. Drizzle caramel and hot fudge sauce over
cheesecake (sort of horizontal lines drizzled all the
way across the cake). Sprinkle pecans evenly over top
of cake before serving.
NUTRITIONAL INFO: Exchanges per serving: 2
Starch/Bread, 1/2 Lean Meat, 1 Fat. Calories: 232
(take into account any substitutions you make); %
calories from fat - 26; total fat 7g, saturated 1g;
sodium 444 mg; carbohydrate 32g; dietary fiber <1g;
protein 10g; calcium 240mg; iron 1mg.
SOURCE: _101+ Delicious Diabetic Recipes_ by
Publications International, Ltd. MM format by Mary Ann
Young - 08/96
