| 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
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