6 Zwieback
1/2 ts Ground cinnamon
2 Envelopes unflavored gelatin
1/4 c Cold water
1/2 c Boiling water
3/4 c Brown sugar
1/2 ts Salt
3 c Cream style cottage cheese
4 ts Instant coffee powder
1 ts Vanilla
2 Envelopes low calorie
-whipped topping mix
Break zwieback into blender container, add cinnamon. Blend into
crumbs. Remove and set aside. In 1 cup measure soften the gelatin in
cold water. Add to blender container along with the boiling water.
Let stand until gelatin appears to be dissolved, about 1-2 minutes.
Add brown sugar and salt. Blend until dissolved. Add cottage cheese,
coffee powder and vanilla. Blend until smooth. In large mixer bowl
prepare together the 2 envelopes of low calorie whipped topping mix
according to directions. Fold in cheese mixture. Pour into 8 inch
springform pan. Sprinkle zwieback crumbs over the top of cheesecake.
Chill for 2 1/2 to 3 hours. Remove sides of pan. Cut into wedges.
Per serving: 317 Calories (kcal); 1g Total Fat; (2% calories from
fat); 5g Protein; 74g Carbohydrate; 2mg Cholesterol; 411mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
0 Fat; 4 1/2 Other Carbohydrates
Yields
4 servings