Black Forest Polenta Cheesecake - Core
Source of Recipe
WW Community
List of Ingredients
2 tubes premade Polenta
2 cups sour cream
2 boxes instant chocolate pudding
4 tablespoons cocoa powder (not core, but 0 points per serving)
1 bag frozen cherries, thawed, save the juice (Trader Joes has them)
Fat free whipped topping to decorate, either cool whip or readdi whip (not core, but zero points per serving)
Davinci Black Cherry Classic Syrup (not core, but 0 points) Recipe
Set oven on warm, or use a dehydrator if you have one.
Spread the premade polenta out in a layer about one inch thick on a cookie sheet. Use a plate as a guide, make a polenta circle. You need three of them.
Place the polenta circles in a dehydrator or the oven on warm for several hours until they dry out a bit and are the consistency of cake.
Remove from oven, let cool.
Meanwhile, make the filling and frosting. Combine the Sour cream, pudding, and cocoa using a hand mixer. You are using twice as much pudding as normal, so it will be thick. Beat for two minutes, put in refrig to set up for five or ten minutes.
Mix the cherry juice with some of the syrup.
Set up the cake. Put the bottom circle on the plate, sprinkle with the juice syrup mix. Add a layer of pudding, then a lsyer of cherries.
Place the second layer on the first, repeat the sprinkles, pudding, cherries.
Place the top layer on the second, sprinkle.
Frost the entire cake with the remaining pudding mix. Decorate with the cream
Place in refrigerator to set the pudding.
If using readdi whip, you should decorate at the last minute or it will melt in 5 or 10 minutes.
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