6 tb Reduced calorie margarine
1 1/2 c Graham cracker crumbs
2 pk Unflavored gelatin (these
-are the individual en- -velopes) 2 ct (8 oz each) fat-free cream
-cheese * 2 c 1% low-fat cottage cheese**
1 c Sugar ***
1 1/2 ts Vanilla
1 ct (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. SOURCE: _101+ Delicious Diabetic Recipes_ by Publications International, Ltd. MM format by Mary Ann Young – 08/96 —–