Cheesecake with Strawberry Sauce
Source of Recipe
Jeanie
List of Ingredients
Cheesecake:
2 Packages of Cheesecake Flavored sugar free Jell-O pudding
2 Cups of low fat milk
12 oz low fat cream cheese
8-10 Honey Graham Crackers (crushed)
OPTIONAL:
Cool Whip (Low Fat, Low or no sugar)
2 tablespoons finely crushed nuts
Strawberry Sauce
about 10 medium sized strawberries
4 oz. (1/4 c.) water
2 packets artificial sweetener .
Recipe
Cheesecake:
Place 2 Tbls. milk in a baking dish and roll around to cover sides and bottom, leaving any extra milk in the bottom. Evenly sprinkle graham cracker crumbs over the milk in the pan (eliminating use of butter or other fat to hold them in place). Set aside.
Place the milk and cream cheese in a blender. Blend on high until smooth and creamy. Pour blended into a mixing bowl; add one packet of pudding mix while beating; start adding the second packet a bit at a time while continuing to beat until desired texture is obtained. (You’ll need to adjust the amount according to the thickness so you can spread it over the graham cracker crust).
Using a damp spatula spread the filling evenly over the graham crackers. It may be topped with additional Cool Whip® if you like. Lightly dust with toasted nuts or additional crushed graham cracker crumbs.
Strawberry Sauce
about 10 medium sized strawberries
4 oz. (1/4 c.) water
2 packets artificial sweetener
Rinse strawberries and remove stems; drop strawberries into a blender; add water; blend for 1-2 minutes.
Strain berries through a fine strainer to remove seeds.
Place berry mix in a saucepan and bring to a boil; lower heat to simmer until it reaches a nice syrupy consistency; cool and add the sweetener.
Serve as a sauce over the cheesecake.
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