| White Chocolate Raspberry Cheesecake (The Cancer Recovery Healthy Exchanges cookbook) Recipe submitted by Marsha. added 12-01-2002 2 (8-ounce) packages Philadelphia fat-free cream cheese 1 (4-serving) package JELL-O sugar-free instant white chocolate pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 2 cups water 1/4 cup Cool Whip Free 1 (6-ounce) Keebler chocolate piecrust 1 (4-serving) package JELL-O sugar-free raspberry gelatin 1 (4-serving) package JELL-O sugar-free vanilla cook-and serve pudding mix 1 1/2 cups frozen unsweetened raspberries 2 tablespoons (1/2 ounce) mini chocolate chips In a large bowl, stir cream cheese with a spoon until soft. Add dry instant pudding mix, dry milk powder, and 1 cup water. Mix well using a wire whisk. Blend in Cool Whip Free. Spread mixture evenly into piecrust. Refrigerate. Meanwhile, in a medium saucepan, combine dry gelatin, dry cook-and-serve pudding mix, and remaining 1 cup water. Cook over medium heat until mixture thickens and starts to boil, stirring often. Remove from heat. Gently stir in raspberries. Place saucepan on a wire rack and let set for 10 minutes, stirring occasionally. Evenly spoon raspberry mixture over cream cheese mixture. Refrigerate for at least 1 hour. Just before serving, evenly sprinkle chocolate chips over top. Cut into 8 pieces. Serves 8 - Each serving equals:HE: 1 Pr, 1/2 Br, 1/4 SM, 1/4 Fr, 1 Sl, 16 OC213 Calories, 5 gm Fa, 12 gm Pr, 30 gm Ca, 664 mg So, 75 mg Cl, 1 gm Fi DIABETIC: 1 1/2 St/Ca, 1 Mt, 1 Fa 4 stars per serving Pumpkin Cheesecake Submitted by Milissa 11-30-2002 Makes 6 Servings 9 graham crackers (2 � squares), made into crumbs 1-cup low-fat (1%) cottage cheese � cup part-skim ricotta cheese � cup egg substitute � cup sugar 1-teaspoon ground ginger 1-teaspoon vanilla extract � teaspoon ground nutmeg � teaspoon cinnamon 1/8-teaspoon salt One 15-ounce canned pumpkin puree 1) Preheat the oven to 350F; spray a 9" glass pie plate with nonstick cooking spray. Sprinkle the graham cracker crumbs over the bottom of the pie plate. 2) In a food processor of blender, combine the cottage cheese and ricotta; process until smooth, about 1 minute. Transfer to a large bowl; stir in the egg substitute, sugar, ginger, vanilla, nutmeg, cinnamon and salt. Reserve � cup of the batter. Add the pumpkin to the batter; stir until blended. Scrape the batter into the pie plate, then drizzle the reserved batter in 3 concentric circles over the pumpkin batter. With a knife, lightly draw a line through the batter from center toward the outer edge; about 2" from the line, lightly draw the knife through the batter from the outer edge toward the center. Repeat around the pie, alternating directions, to make a spiderweb. 3) Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool completely on rack. Refrigerate, covered, until ready to serve. Per serving: 218 Calories, 4g Total Fat, 2g Saturated Fat, 11mg, Cholesterol, 344mg Sodium, 33g Total Carbohydrate, 1g Dietary Fiber, 12g Protein, 138mg Calcium. stars per serving: 4 Faux Tiramisu Cheesecake (Dessert Every Night) 2 (8-ounce) packages Philadelphia fat-free cream cheese 1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup cold coffee 1 teaspoon brandy extract 3/4 cup Cool Whip Lite* 1 (6-ounce) Keebler chocolate piecrust 2 tablespoons (1/2 ounce) mini chocolate chips In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and coffee. Mix well using a wire whisk. Blend in brandy extract, and 1/4 cup Cool Whip Lite. Spread mixture in piecrust. Evenly drop remaining Cool Whip Lite by tablespoon to form 8 mounds. Sprinkle chocolate chips over top. Refrigerate for at least 1 hour. Cut into 8 servings. Serves 8 - Each serving equals: 207 Calories, 7 gm Fa, 11 gm Pr, 25 gm Ca, 636 mg So, 71 mg Cl, 1 gm FiDIABETIC: 1 1/2 St/Ca, 1 Mt, 1 Fa 5 stars PER SERVING Marsha White Chocolate Raspberry Cheesecake Serves 8 @ 5 stars each 2 - 8 oz package of Philadelphia fat-free cream cheese 1 (4 serving) package of JELL-O sugar-free instant white chocolate pudding mix 2/3 cup Carnation non-fat dry milk powder 2 cups water 1/4 cup Cool Whip Free 1 - 6 oz Keebler chocolate piecrust 1 (4 serving) package JELL-O sugar-free raspberry gelatin 1 (4 serving) package JELL-O sugar free vanilla cook-and-serve pudding mix 1-1/2 cups frozen unsweetened raspberries 2 Tbsp mini chocolate chips In a large bowl, stir softened cream cheese with a spoon until soft. Add dry instant pudding mix, milk powder, and 1 cup of the water. Mix well using a wire whisk. Blend in Cool Whip Free. Spread mixture evenly into piecrust and refrigerate. Meanwhile, in a medium saucepan, combine dry gelatin, dry cook-and-serve pudding and remaining 1 cup water. Cook over medium heat until mixture thickens and starts to boil, stirring often. Remove from the heat. Gently stir in raspberries. Place saucepan on a wire rack and let set for 10 minutes, stirring occassionaly. Evenly spoon raspberry mixture over cream cheese mixture. Refrigerate for at least 1 hour. Just before serving, evenly sprinkly with chocolate chips. Cut into 8 pieces. sarah beth |