—–CRUST—– 1 c Soft whole wheat bread
Crumbs Pn Cardamom 1/4 c Artificial Brown Sugar
2 tb Margarine
—–FILLING—– 1 Envelope Unflavored Gelatin
2 tb Artificial Sugar
2/3 c Unsweetened Grapefruit Juice
2 c Cottage Cheese
1 sm Banana
1 t Vanilla
1 sm Pink Grapefruit
4 Fresh Strawberries (Opt)
1 Crust: in a bowl combine bread crumbs, sweetener and
cardamom. With fingers,rub in margarine. Press onto bottom of 8 inch springform pan. 2 Filling: In a small dish or measure, sprinkle
gelatin over 1/4 Cup of the grapefruit juice and let stand for 5 minutes to soften. Place dish of gelatin in pan of hot water and stir until gelatin dissolves completely. Cool to room temperature. 3 In food processor or blender, combine cottage
cheese, banana, remaining juice. Puree until smooth. 4 Stir in dissolved gelatin and vanilla. Pour into
crust. 5 Cover and chill in refrigerator for 2 to 4 hours or
until set. 6 Remove sides from Pan and with wide metal lifter,
slip cheesecake off bottom of pan onto serving plate, or leave on base of springform pan. 7 Peel grapefruit, removing all white pith. Separate
segments and arrange on top of cheesecake. Slice strawberries and add to garnish if desired. Each serving is 1/8 of cheesecake. Nutrition info. 1 protein choice 14 g carbohydrate 540 kilojules 11/2 Fruit & Vegetable 9 g protein : 128 calories OR 4 g fat 1 protein choice
1 starchy choice
Source: Light & Easy Choices Author: Kay Spicer ISBN 0-919959-20-2 From: Gord Hannah
Date: 18 Dec 96