White Chocolate
Raspberry Cheesecake
(from The Cancer Recovery Healthy
Exchanges cookbook by JoAnna Lund)
2 (8-ounce) packages Philadelphia fat-free cream cheese
1 (4-serving) package JELL-O sugar-free instant white chocolate pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
2 cups water
1/4 cup Cool Whip Free
1 (6-ounce) Keebler chocolate piecrust
1 (4-serving) package JELL-O sugar-free raspberry gelatin
1 (4-serving) package JELL-O sugar-free vanilla cook-and serve pudding mix
1 1/2 cups frozen unsweetened raspberries
2 tablespoons (1/2 ounce) mini chocolate chips
In a large bowl, stir cream cheese with a spoon until soft. Add dry instant
pudding mix, dry milk powder, and 1 cup water. Mix well using a wire whisk.
Blend in Cool Whip Free. Spread mixture evenly into piecrust. Refrigerate.
Meanwhile, in a medium saucepan, combine dry gelatin, dry cook-and-serve pudding
mix, and remaining 1 cup water. Cook over medium heat until mixture thickens and
starts to boil, stirring often. Remove from heat. Gently stir in raspberries.
Place saucepan on a wire rack and let set for 10 minutes, stirring occasionally.
Evenly spoon raspberry mixture over cream cheese mixture. Refrigerate for at
least 1 hour. Just before serving, evenly sprinkle chocolate chips over top. Cut
into 8 pieces.
Serves 8 - Each serving equals:
HE: 1 Pr, 1/2 Br, 1/4 SM, 1/4 Fr, 1 Sl, 16 OC
213 Calories, 5 gm Fa, 12 gm Pr, 30 gm Ca, 664 mg So, 75 mg Cl, 1 gm Fi
DIABETIC: 1 1/2 St/Ca, 1 Mt, 1 Fa
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