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ANNINSD Posts: 5,878
6/14/08 7:07 P

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Broadcast House Cherry Blossom Cheesecake serves 8
From Strong Bones cookbook

2 (8 oz) pkg. Philadelphia f/f cream cheese
1 (4 serv) pkg. Jello s/f instant vanilla pudding mix
2/3 cup Carnation n/f dry milk powder
1 cup Diet 7-UP
1/4 cup Cool Whip Free
1 1/2 tsp. coconut extract (divided)
1 (6 oz) Keebler shortbread piecrust
1 (4 serv) pkg. Jello s/f cherry gelatin
1 (4 serv) pkg. Jello s/f vanilla cook and serve pudding mix
2 cups (one 16 oz can) tart red cherries, packed in water, drained and 1/3 cup liquid reserved
1 cup water
2 tabl. flaked coconut

In a large bowl, stir cream cheese with a spoon until soft. Add dry instant pudding mix, dry milk powder and Diet 7-UP. Mix well using a wire whisk. Blend in Cool Whip Free and 1 tsp. coconut extract. Spread mixture evenly into piecrust. Refrigerate.
Meanwhile in a medium saucepan combine dry gelatin and dry cook and serve pudding mix. Stir in reserved cherry liquid, water and cherries. Cook over med. heat for 6 - 8 min. or until mixture thickens and starts to boil, stirring often and being careful not to crush cherries. Remove from heat. Stir in remaining 1/2 tsp. coconut extract. Place saucepan on a wire rack and allow to cool for 10 min. Evenly spoon partially cooled cherry mixture over top of filling. Refrig. for at least 1 hour. Just before serving, sprinkle coconut evenly over top. Cut into 8 servings.

Each serving equals:
HE: 1 protein, 1/2 bread, 1/2 fruit, 1/4 skim milk, 1 slider, 5 opt calories

225 calories, 5g fat, 12g protein, 33g carbo, 727mg sodium, 76mg calcium, 1g fiber

Diabetic: 1 meat, 1 starch/carbo, 1 fruit, 1/2 fat


Ann in San Diego


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