Chocolate Raspberry Cheesecake

Source:

Classifications: Cakes and Pies

Qty Measure Ingredient

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3/4 cup cold skim milk

1 cup 1% low-fat cottage cheese

1/3 cup seedless raspberry fruit spread

1 package (4-serving size) chocolate flavor

fat free sugar free instant pudding mix

2 cups Cool Whip Lite®, thawed

1 square (1 oz) Baker's Semi-Sweet Chocolate, grated

1/2 cup raspberries

Instructions: Pour milk into blender container. Add cottage cheese and fruit spread; cover. Blend until smooth. Add pudding mix; cover. Blend until smooth. Pour pudding mixture into large bowl; gently stir in whipped topping. Pour into 8-inch pie plate; smooth top. Sprinkle with chocolate. Freeze until firm, 6 hours or overnight. Remove cheesecake from freezer about 15 minutes before serving. Let stand at room temperature to soften slightly. Top with raspberries.

Staging:

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Background: Note: DIABETIC EXCHANGES: One serving equals 1/2 medium fat meat, 1 1/2 starch; also, 140 calories, 280 mg sodium, 9 mg cholesterol, 22 gm carbohydrate, 5 gm protein, 3.5 gm fat.

Serves: 8

Food Exchanges: