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Ruby Rhubarb Cheesecake




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serve this "gem of a cheesecake" to rhubarb lovers and watch them smack their lips with pleasure.
Serves 8





List of Ingredients



• 1 (6 oz) Keebler Shortbread Pie Crust
  
• 2 cups chopped rhubarb
  
• 1/3 cup water
  
• 1 (4 serving) pkg JELL-O sugar-free strawberry gelatin
  
• 2 (8 oz) pkg Philidelphia fat-free cream cheese
  
• 2/3 cup Carnation nonfat dry milk powder
  
• 1 (4 serving) pkg JELL-O sugar-free instant vanilla pudding mix
  
• 3/4 cup Cool Whip Lite*
  






Instructions



1. In a medium saucepan, combine rhubarb and water. Cover. Cook over medium heat until rhubarb is soft, 5 to 8 minutes. Remove from heat. Stir in dry gelatin. Cool, uncovered. 10 mintues. In a large bowl, stir cream cheese with a spoon until soft. Add dry milk powder, dry pudding mix and cooled rhubarb sauce. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Spread mixture evenly in pie crust. Cover and refrigerate at least 2 hours. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.
   






Final Comments


HE: 1 Protein, 1/2 Bread, 1/2 Vegetable, 1/4 Skim Milk, 3/4 Slider, 19 Optional Calories
*************************************************************
210 Calories, 6gm Fat, 12gm Protein, 25gm Carbohydrate,
685mg Sodium, 1gm Fiber
*************************************************************
DIABETIC: 2 Starch, 1 Protein

"Healthy Exchanges Food Newsletter May 1995, pg. 8."