| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | Diabetic, Chocolate, Dairy, Cheesecakes | 8 | Servings |
INGREDIENTS
| **CRUST AND TOPPING** | ||
| 1/4 | c | Margarine |
| 32 | Graham crackers, crumbed | |
| **FILLING** | ||
| 1 1/4 | c | Skim milk |
| 1 | pk | Low-cal chocolate pudding mix (recipe didn't say but I'd use the SF type) |
| 1 | c | Cottage cheese – low-cal |
| 1 | c | Nondairy whipped topping |
| 1 | fat. |
INSTRUCTIONS
SOURCE: The Diabetic Chocolate Cookbook by Mary Jane Finsand - copyright 1984. More? Melt the margarine and mix with graham cracker crumbs; reserve 1/4 cup for the topping. Press remaining crumbs into the base of an 8 inch flan ring set on a serving plate. Refrigerate to firm. For the filling, combine skim milk and chocolate pudding mix in saucepan. Cook and stir over medium heat until mixture is thick. Remove from heat. Turn cottage cheese into blender or food processor and blend to thoroughly cream. Stir into pudding. Cool slightly. Fold nondairy whipped topping into pudding. Spoon mixture over crumb crust. Chill until firm. Remove the flan ring and decorate with reserved graham cracker crumbs. YIELD: 8 servings EXCHANGE, 1 serving: 2 bread, 1/2 high-fat meat and CALORIES, 1 serving: 237 PERSONAL NOTE from Ursula Taylor - if you don't want a chocolate cheesecake - I see no reason why you can't substitute another flavor of SF pudding mix. Posted to JEWISH-FOOD digest V96 #014 Date: Thu, 5 Sep 1996 15:22:13 -0400 From: Linda Shapiro- Naples FL <lss@coconet.com>
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