Ruby Rhubarb Cheesecake

Serve this "gem of a cheesecake" to rhubarb lovers and watch them smack their lips with pleasure.
Serves 8

1 (6 oz) Keebler Shortbread Pie Crust
2 cups chopped rhubarb
1/3 cup water
1 (4 serving) pkg JELL-O sugar-free strawberry gelatin
2 (8 oz) pkg Philadelphia fat-free cream cheese
2/3 cup Carnation nonfat dry milk powder
1 (4 serving) pkg JELL-O sugar-free instant vanilla pudding mix
3/4 cup Cool Whip Lite*

In a medium saucepan, combine rhubarb and water. Cover. Cook over medium heat until rhubarb is soft, 5 to 8 minutes. Remove from heat. Stir in dry gelatin. Cool, uncovered. 10 minutes. In a large bowl, stir cream cheese with a spoon until soft. Add dry milk powder, dry pudding mix and cooled rhubarb sauce. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Spread mixture evenly in pie crust. Cover and refrigerate at least 2 hours. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.

HE: 1 Protein, 1/2 Bread, 1/2 Vegetable, 1/4 Skim Milk, 3/4 Slider, 19 Optional Calories
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210 Calories, 6gm Fat, 12gm Protein, 25gm Carbohydrate,
685mg Sodium, 1gm Fiber
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DIABETIC: 2 Starch, 1 Protein

"Heart Smart Healthy Exchanges Cookbook pg. 237 or Healthy Exchanges Food Newsletter May 1995, pg. 8."

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