Ruby Rhubarb Cheesecake
Source of Recipe
Healthy Exchanges
List of Ingredients
2 cups chopped fresh rhubarb
1/3 cup water
1 (4-serving) package JELL-O sugar-free strawberry gelatin
2 (8-ounce) packages Philadelphia fat-free cream cheese
2/3 cup Carnation Nonfat Dry Milk Powder
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
3/4 cup Cool Whip*
1 (6-ounce) Keebler shortbread piecrustRecipe
In a medium saucepan, combine rhubarb and water. Cover and cook over medium heat for 5 to 8 minutes or until rhubarb becomes soft, stirring often. Remove from heat. Stir in dry gelatin. Mix well to dissolve gelatin. Cool, uncovered, for 10 minutes. 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 Free. Spread mixture evenly into piecrust. Cover and refrigerate for at least 2 hours. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Free.
Each serving equals:
HE: 1 Protein, 1/2 bread, 1/2 vegetable, 1/4 skim milk, 3/4 slider, 19 optional calories
201 Calories, 5 gm fat, 12 gm protein, 27 gm carbohydrate, 703 mg sodium, 95 mg calcium, 1 gm fiber
Diabetic: 2 starch/carbohydrate, 1 meat
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