Here's my favourite . . .
FEATHERWEIGHT CHEESECAKE - 8 servings of about 200 calories each
. . . 1/3 cup wafer cookie crumbs (graham, chocolate, vanilla)
Spray bottom of 8" springform pan; sprinkle bottom with crumbs and set aside
. . . 1 (4 serv. size) FF/SF jello (any flavour)
. . . 2/3 cup boiling water
In small bowl or measuring cup, dissolve jello in boiling water and let cool slightly.
. . . 16 oz light (reduced fat) cream cheese
With food processor or blender, combine jello and cream cheese until smooth.
. . . 1 litre container of Light Cool Whip, thawed
In large bowl, fold topping into cheese/jello mixture and combine thoroughly (but gently). Pour into springform pan and chill at least 4 hours before serving.
. . . 1 cup fruit or other garnish of choice
Just before serving, remove sides of pan and garnish as desired (preferably fresh fruit, but frozen or canned will work as long as it is well drained).
And here is a variation, I do a lot . . .
Instead of the FF/SF jello, substitute 1 pkg unflavoured Knox gelatin and combine with 1/2 cup Splenda and 1/4 cocoa and then proceed with the rest of the recipe and you've got . . . CHOCOLATE CHEESECAKE.
Obviously, you can put it into individual serving cups if you like.
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