Title: Quick Chocolate Cheesecake
Categories: Diabetic Cake
Yield: 8 Servings
| | | **CRUST AND TOPPING** |
| 1/4 | c | Margarine |
| 32 | | Graham crackers, crumbed |
| | | **FILLING** |
| 1 1/4 | c | Skim milk |
| 1 | pk | Low-cal chocolate pudding mix (recipe didn't say but I'd use |
| 1 | c | Cottage cheese - low-cal |
| 1 | c | Nondairy whipped topping |
SOURCE: The Diabetic Chocolate Cookbook by Mary Jane Finsand - copyright
1984. More?
Melt the margarine and mix with graham cracker crumbs; reserve 1/4 cup
for the topping. Press remaining crumbs into the base of an 8 inch flan
ring set on a serving plate. Refrigerate to firm.
For the filling, combine skim milk and chocolate pudding mix in saucepan.
Cook and stir over medium heat until mixture is thick. Remove from heat.
Turn cottage cheese into blender or food processor and blend to thoroughly
cream. Stir into pudding. Cool slightly. Fold nondairy whipped topping
into pudding. Spoon mixture over crumb crust. Chill until firm. Remove the
flan ring and decorate with reserved graham cracker crumbs.
YIELD: 8 servings
EXCHANGE, 1 serving: 2 bread, 1/2 high-fat meat and 1 fat.
CALORIES, 1 serving: 237
PERSONAL NOTE from Ursula Taylor - if you don't want a chocolate
cheesecake - I see no reason why you can't substitute another flavor of SF
pudding mix.