| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian1 | 4 | servings |
INGREDIENTS
| 6 | Zwieback | |
| 1/2 | ts | Ground cinnamon |
| 2 | Envelopes unflavored gelatin | |
| 1/4 | c | Cold water |
| 1/2 | c | Boiling water |
| 3/4 | c | Brown sugar |
| 1/2 | ts | Salt |
| 3 | c | Cream style cottage cheese |
| 4 | ts | Instant coffee powder |
| 1 | ts | Vanilla |
| 2 | Envelopes low calorie whipped topping mix |
INSTRUCTIONS
Break zwieback into blender container, add cinnamon. Blend into crumbs. Remove and set aside. In 1 cup measure soften the gelatin in cold water. Add to blender container along with the boiling water. Let stand until gelatin appears to be dissolved, about 1-2 minutes. Add brown sugar and salt. Blend until dissolved. Add cottage cheese, coffee powder and vanilla. Blend until smooth. In large mixer bowl prepare together the 2 envelopes of low calorie whipped topping mix according to directions. Fold in cheese mixture. Pour into 8 inch springform pan. Sprinkle zwieback crumbs over the top of cheesecake. Chill for 2 1/2 to 3 hours. Remove sides of pan. Cut into wedges. Per serving: 317 Calories (kcal); 1g Total Fat; (2% calories from fat); 5g Protein; 74g Carbohydrate; 2mg Cholesterol; 411mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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