Quick Chocolate Cheesecake Recipe
Ingredients
| Crust and Topping | ||
| Margarine | 1/4 Cup (16 tbs) | |
| 32 graham crackers, crumbed | ||
| Skim milk | 1 1/4 Cup (16 tbs) (Filling) | |
| 1 pkg. low-calorie chocolate pudding mix | ||
| Cottage cheese | 1 Cup (16 tbs) (Filling) | |
| 1 cup nondairy whipped topping | ||
Directions
Melt the margarine and mix with graham cracker crumbs; reserve 1/4 cup (60 mL) for the topping.
Press remaining crumbs into the base of an 8 in. (20 cm) 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 the 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.
Press remaining crumbs into the base of an 8 in. (20 cm) 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 the 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.
Chef
