**CRUST AND TOPPING**
1/4 c Margarine
32 Graham crackers, crumbed
**FILLING**
1 1/4 c Skim milk
1 pk Low-cal chocolate pudding
-mix (recipe didn’t say but
-I’d use the SF type)
1 c Cottage cheese – low-cal
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