Blueberry Mountain Cheesecake (5 PTS) Recipe - Cooking Index
Blueberry Mountain Cheesecake (5 PTS) Recipe - Cooking Index
| 2 | Fat free cream cheese - (8 oz.) | |
| 1 | Sugarfree instant vanilla pudding mix - * see note (4 oz.) | |
| 2/3 cup | 157ml | Nonfat dry milk powder - carnation |
| 1 cup | 237ml | Diet mountain dew - * see note |
| 3/4 | Cop cool whip lite | |
| 1 1/2 teaspoons | 7.5ml | Coconut extract |
| 1 | Keebler butter flavored piecrust - (6 oz.) | |
| 1/2 cup | 118ml | Blueberry spreadable fruit spread |
| 2 tablespoons | 30ml | Flaked coconut |
1. In a large bowl, stir cream cheese with a spoon until soft. Add dry
pudding mix, dry milk powder, and diet mountain dew. Mix well, using a
wire whisk. Blend in 1/4 cup Cool Whip Lite and 1 teaspoon coconut
extract. Pour mixture into piecrust. Refrigerate for about 15 minutes.
In small bowl, combine blueberry spreadable fruit, remaining 1/2 teaspoon
coconut extract, and remaining 1/2 cup Cool Whip Lite. Spread blueberry
mixture evenly over cheesecake filling. Sprinkle coconut evenly over top.
Refrigerate until ready to serve.
* you might want to try the new sugarfree Jell-O cheesecake flavored
pudding mix in place of the vanilla. May also want to use Diet 7UP in
place of the Diet Mountain Dew.
Serving size (1 slice) According to the cookbook: Per serving: 251 Cal, 6g Fat, 11g Pro, 38g Carb, 682mg Sod, 1g Fib
Healthy Exchanges: 1 Fruit, 1 Protein 1/2 Bread, 1/4 Skim Milk, 3/4
Slider, 19 Opt. Cal.
Diabetic Exchanges: 1 1/2 Starch, 1 Fruit, 1 Meat,
1/2 Fat Weight Watcher Points: 5
Source:
Healthy Exchanges Cookbook by JoAnna M. Lund
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