Cheesecake ( fruit topped light whipped cream )
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Diet margarine |
| ½ | cup | Graham cracker crumbs |
| 1 | Envelope plain gelatin | |
| 2 | tablespoons | Cold water |
| 1 | cup | Boiling water |
| 16 | ounces | Low-fat cottage cheese |
| Juice & grated peel of 1 | ||
| Lemon | ||
| 1 | pack | (4 serving size) sugar-free |
| Vanilla puddin | ||
| 1½ | cup | Light pressurized whipped |
| Cream | ||
| 1 | cup | Raspberries (or other fresh |
| Berries) | ||
| Optional: Low-calorie | ||
| Sweetener to taste | ||
Directions
Spread margarine over bottom of nonstick 9 inch pie pan. Sprinkle on graham cracker crumbs; press firmly over bottom of pan. Put pan in freezer or refrigerator to chill quickly. Sprinkle gelatin over cold water in container of food processor or blender Chill mixture for 20 minutes.
Measure whipped cream by spraying it into a cup measure, then gently fold it into chilled cottage cheese mixture. Spoon ½ of filling over crumbs in pie pan. Add berries in aneven layer and sprinkle with sweetener, if desired. Mound remaining filling on top. Chill thoroughly. Makes 8 servings.
From: Kaz Langridge Date: 24 Feb 96