Average Rating: 4.555555TOTAL TIME: Prep: 35 min. + chilling Bake: 10 min. + cooling
YIELD: 12 servings.Ingredients
- 1-1/4 cups chocolate graham cracker crumbs (about 9 whole crackers)
- 1/4 cup butter, melted
- 2 envelopes unflavored gelatin
- 1/2 cup cold water
- 16 ounces fresh or frozen unsweetened strawberries, thawed
- 2 packages (8 ounces each) fat-free cream cheese, cubed
- 1 cup Daisy fat-free cottage cheese
- Sugar substitute equivalent to 3/4 cup sugar
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
- 1/2 cup chocolate ice cream topping
- 1 cup quartered fresh strawberries
Instructions
- 1. Preheat oven to 350°. Mix cracker crumbs and butter; press onto bottom and 1 in. up sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake until set, about 10 minutes. Cool completely on a wire rack.
- 2. In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; remove from heat.
- 3. Hull strawberries if necessary; puree in a food processor. Remove to a bowl. Add cream cheese, cottage cheese and sugar substitute to food processor; process until smooth. While processing, gradually add gelatin mixture. Add pureed strawberries; process until blended. Transfer to a large bowl; fold in 2 cups whipped topping. Pour into crust. Refrigerate, covered, until set, 2-3 hours.
- 4. Loosen sides of cheesecake with a knife; remove rim. To serve, top with chocolate topping, remaining whipped topping and quartered strawberries.
Nutrition Facts
1 slice: 244 calories, 8g fat (5g saturated fat), 16mg cholesterol, 463mg sodium, 29g carbohydrate (17g sugars, 2g fiber), 10g protein.
Diabetic Exchanges: 2 starch, 1-1/2 fat.
