Quick chocolate cheesecake

8 servings

Ingredients

Quantity Ingredient
**CRUST AND TOPPING**
¼ cup Margarine
1 pack Low-cal chocolate pudding mix (recipe didn't say
But I'd use the SF type
32 Graham crackers, crumbed
**FILLING**
1¼ cup Skim milk
1 cup Cottage cheese - low-cal
1 cup Nondairy whipped topping

Directions

SOURCE: The Diabetic Chocolate Cookbook by Mary Jane Finsand - copyright 1984. More? Melt the margarine and mix with graham cracker crumbs; reserve ¼ cup for the topping. Press remaining crumbs into the base of an 8 inch flan ring set on a serving plate. Refrigerate to firm. For the filling, combine skim milk and chocolate pudding mix in saucepan. Cook and stir over medium heat until mixture is thick.

Remove from heat. Turn cottage cheese into blender or food processor and blend to thoroughly cream. Stir into pudding. Cool slightly.

Fold nondairy whipped topping into pudding. Spoon mixture over crumb crust. Chill until firm. Remove the flan ring and decorate with reserved graham cracker crumbs. YIELD: 8 servings EXCHANGE, 1 serving: 2 bread, ½ high-fat meat and 1 fat. CALORIES, 1 serving: 237 PERSONAL NOTE from Ursula Taylor - if you don't want a chocolate cheesecake - I see no reason why you can't substitute another flavor of SF pudding mix.

Submitted By JEANNE SWAFFORD On 10-17-94

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