Cheesecake not baked Broken Glass Torte
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 135.6
- Total Fat: 2.5 g
- Cholesterol: 13.0 mg
- Sodium: 407.9 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 0.1 g
- Protein: 10.1 g
View full nutritional breakdown of Cheesecake not baked Broken Glass Torte calories by ingredient
Introduction
Trish is eyeing up this low calorie version of a Jello classic recipe. This one is packed with protein and calcium. You really can "Have Your Cake...& Lose Weight, too!" Trish is eyeing up this low calorie version of a Jello classic recipe. This one is packed with protein and calcium. You really can "Have Your Cake...& Lose Weight, too!"Number of Servings: 12
Ingredients
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3 pkgs. sugar free gelatin - green, red and orange
4 1/2 cups boiling water
Cooking spray
1/2 cup graham cracker crumbs
2 tbsp. melted butter
16 oz. fat free cottage cheese
8 oz. pkg. fat free cream cheese
7.5 oz. fat free ricotta cheese
2 pkgs. lemon flavored gelatin
1/2 cup boiling water
8 oz. thawed fat free, sugar free nondairy topping
Directions
1. Spray 3 bread pans with cooking spray.
2. Make each package of gelatin in separate bread pan, using 1 1/2 cups of water for each package (to make the gelatin firmer).
3. After it is well set cut into 1/2 inch cubes.
4. Spray a 9 inch spring form pan with cooking spray.
5. Mix the melted butter and graham cracker crumbs. Spread over the bottom only of the pan.
6. Dissolve the lemon gelatin in 1/2 cup boiling water.
7. Process the cheeses until smooth in a food processor.
8. Add the lemon gelatin mixture to the pureed cheeses and process until blended.
9. In a large bowl fold the topping into the cheese mixture.
10. Remove the gelatin squares from the pans and gently fold into the cheese mixture.
11. Pour into the spring form pan and refrigerate until completely set.
Number of Servings: 12
Recipe submitted by SparkPeople user GLAMMALINDA.
2. Make each package of gelatin in separate bread pan, using 1 1/2 cups of water for each package (to make the gelatin firmer).
3. After it is well set cut into 1/2 inch cubes.
4. Spray a 9 inch spring form pan with cooking spray.
5. Mix the melted butter and graham cracker crumbs. Spread over the bottom only of the pan.
6. Dissolve the lemon gelatin in 1/2 cup boiling water.
7. Process the cheeses until smooth in a food processor.
8. Add the lemon gelatin mixture to the pureed cheeses and process until blended.
9. In a large bowl fold the topping into the cheese mixture.
10. Remove the gelatin squares from the pans and gently fold into the cheese mixture.
11. Pour into the spring form pan and refrigerate until completely set.
Number of Servings: 12
Recipe submitted by SparkPeople user GLAMMALINDA.