Serves: 8
Total Calories: 186
1. Sprinkle 1/2 of the crumbs onto sides of 8- or 9-inch springform pan or 9-inch pie plate which has been sprayed with nonstick cooking spray. (If desired, omit graham cracker crumb garnish sprinkle bottom of pan with remaining crumbs.)
2. Completely dissolve gelatin in boiling water. Pour into blender container. Add cheeses cover. Blend on medium speed until smooth, scraping down sides occasionally.
3. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set.
4. Remove side of pan just before serving. Arrange fruit on top of cheesecake.
EXCHANGES
1 Carbohydrate
2 Saturated Fat
PYRAMID SERVINGS
1/2 Fruit
1/2 Sweet
2 Fat
NUTRITION FACTS
Calories 150
Calories from Fat 70
Fat 7 g
Saturated Fat 5 g
Cholesterol 20 mg
Sodium 280 mg
Carbohydrate 14 g
Dietary Fiber 2 g
Sugars 10 g
Protein 8 g
Reprinted with permission of Kraft Foods, Inc.
This Lemon Soufflé Cheesecake recipe is from the Brand-Name Diabetic Meals in Minutes Cookbook. Download this Cookbook today.
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