Cheesecake ( citrus banana )
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Soft whole wheat bread |
| Crumbs | ||
| Pn Cardamom | ||
| ¼ | cup | Artificial Brown Sugar |
| 2 | tablespoons | Margarine |
| 1 | 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 | Fresh Strawberries (Opt) | |
Directions
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.
Source: Light & Easy Choices Author: Kay Spicer ISBN 0-919959-20-2