**CRUST AND TOPPING** 32 Graham crackers, crumbed
1/4 c Margarine **FILLING**
1 pk Low-cal chocolate pudding 1 1/4 c Skim milk
-mix (recipe didn’t say 1 c Cottage cheese – low-cal
But I’d use the SF type 1 c Nondairy whipped topping
SOURCE: The Diabetic Chocolate Cookbook by Mary Jane Finsand –
copyright 1984. More? Melt the margarine and mix with graham cracker
crumbs; reserve 1/4 cup for the topping. Press remaining crumbs into
the base of an 8 inch flan ring set on a serving plate. Refrigerate
to firm. For the filling, combine skim milk and chocolate pudding mix
in saucepan. Cook and stir over medium heat until mixture is thick.
Remove from heat. Turn cottage cheese into blender or food processor
and blend to thoroughly cream. Stir into pudding. Cool slightly.
Fold nondairy whipped topping into pudding. Spoon mixture over crumb
crust. Chill until firm. Remove the flan ring and decorate with
reserved graham cracker crumbs. YIELD: 8 servings EXCHANGE, 1
serving: 2 bread, 1/2 high-fat meat and 1 fat. CALORIES, 1 serving:
237 PERSONAL NOTE from Ursula Taylor – if you don’t want a chocolate
cheesecake – I see no reason why you can’t substitute another flavor
of SF pudding mix.
Yields
8 servings