6 tb Reduced calorie margarine
1 1/2 c Graham cracker crumbs
2 pk Unflavored gelatin
16 oz Fat-free cream cheese*
2 c 1% low-fat cottage cheese**
1 c Sugar ***
1 1/2 ts Vanilla
8 oz Reduced fat nondairy
-whipped topping; thawed
1/4 c Prepared fat-free caramel
-topping
1/4 c Prepared fat-free hot fudge
-topping
1/4 c Chopped pecans
* I used light cream cheese in place of the fat-free but feel that
the consistency would be the same either way.
** I used the low-fat cottage cheese as called for, but results
probably would be about the same with the fat-free (sometimes the
fat-free makes a recipe gummy so I'm skeptical of trying it on a new
recipe).
*** I substituted half the sugar for fructose and will be
experimenting with the other diabetic sweeteners, my husband being a
type II diabetic.
Preheat oven to 350 degrees F. Melt margarine in small saucepan over
medium heat. Stir in graham cracker crumbs. Press crumb mixture firmly
onto botton of 10-inch springform pan. Bake 10 minutes. Cool.
Place 1/2 cup cold water in small saucepan; sprinkle gelatin over
water. Let stand 3 minutes to soften. Heat gelatin mixture over low
heat until completely dissolved, stirring constantly.
In food processor or blender combine cream cheese, cottage cheese,
sugar and vanilla; process until smooth. VERY IMPORTANT!!!!! (From my
own experience you'll have a mess on your hands and everywhere else
if you don't use a food processor rather than the blender. The
ingredients are MUCH too thick for a blender to handle; it blended
perfectly when I switched to the small food processor attachment on
my Oster.) Add gelatin mixture; process until well blended. Fold in
whipped topping. Pour into prepared crust. Refrigerate 4 hours or
until set.
Loosen cake from rim of pan. Remove side of pan from cake. Drizzle
caramel and hot fudge sauce over cheesecake (sort of horizontal lines
drizzled all the way across the cake). Sprinkle pecans evenly over
top of cake before serving.
NUTRITIONAL INFO: Exchanges per serving: 2 Starch/Bread, 1/2 Lean
Meat, 1 Fat. Calories: 232 (take into account any substitutions you
make); % calories from fat - 26; total fat 7g, saturated 1g; sodium
444 mg; carbohydrate 32g; dietary fiber <1g; protein 10g; calcium
240mg; iron 1mg.
