Fat Free/Sugar Free Diabetic Cheesecake Souffle
George's favorite. He made it yesterday too, & it is in fridge waiting for us to demolish it! You can make it with all kinds of Jello or pudding added. We make a double batch & put it in wide alum. pan from store..& we have plenty for desserts. It holds well in refrig.
1 Graham Cracker pie crust
2/3 cup boiling water
1 package 4-serving size Jello Brand SUGAR FREE Lemon Flavor jello
1 cup Breakstone's (or whatever you use) FAT FREE Cottage Cheese
8 ounces, Philadelphia FREE Fat Free Cream Cheese
1/2 package small Jello lemon pudding & pie mix SUGAR FREE
3/4 cup water
2 cups Thawed FREE Cool whip topping
1/2 package any pudding you wish to use.
Add 3/4 Cup water extra for each 1/2 package of pudding being added.
Stir boiling water into gelatin in large bowl, at least two minutes, until completely dissolved.
Pour into blender container.
Add cheeses, cover, blend on medium speed until smooth, scraping sides down occasionally.
Add 1/2 package pudding & 3/4 cup water, & blend in again.
Pour into large bowl.
Gently stir in Cool Whip whipped topping.
Pour into pie shell, or bowl if you do not want the extra calories from pie crust.
Sprinkle a bit of crushed graham cracker on top..for garnish..or whatever you want.
Refrigerate 4 hours or more, before serving.
Store in refrigerator.
Posted by Sass.