Yield: 8 Servings
Measure | Ingredient |
---|---|
1 cup | Soft whole wheat bread |
\N \N | Crumbs |
\N \N | Pn Cardamom |
¼ cup | Artificial Brown Sugar |
2 tablespoons | Margarine |
1 \N | Envelope Unflavored Gelatin |
2 tablespoons | Artificial Sugar |
⅔ cup | Unsweetened Grapefruit Juice |
2 cups | Cottage Cheese |
1 small | Banana |
1 teaspoon | Vanilla |
1 small | Pink Grapefruit |
4 \N | Fresh Strawberries (Opt) |
\N 1 | protein choice |
\N 1 | starchy choice |
\N \N | Date: 18 Dec 96 |
CRUST
FILLING
1 Crust: in a bowl combine bread crumbs, sweetener and cardamom. With fingers,rub in margarine. Press onto bottom of 8 inch springform pan.
2 Filling: In a small dish or measure, sprinkle gelatin over ¼ Cup of the grapefruit juice and let stand for 5 minutes to soften. Place dish of gelatin in pan of hot water and stir until gelatin dissolves completely. Cool to room temperature.
3 In food processor or blender, combine cottage cheese, banana, remaining juice. Puree until smooth.
4 Stir in dissolved gelatin and vanilla. Pour into crust.
5 Cover and chill in refrigerator for 2 to 4 hours or until set.
6 Remove sides from Pan and with wide metal lifter, slip cheesecake off bottom of pan onto serving plate, or leave on base of springform pan.
7 Peel grapefruit, removing all white pith. Separate segments and arrange on top of cheesecake. Slice strawberries and add to garnish if desired.
Each serving is ⅛ of cheesecake.
Nutrition info. 1 protein choice 14 g carbohydrate 540 kilojules 11/2 Fruit & Vegetable 9 g protein : 128 calories OR 4 g fat Source: Light & Easy Choices Author: Kay Spicer ISBN 0-919959-20-2 From: Gord Hannah