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Cafe Au Lait Blender Cheesecake

 

20

Yield

12

servings

Prep

30

min

Cook

0

min

Ready

3

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

6 each Zwieback
*
½ teaspoon cinnamon
ground
2 envelopes gelatin, unflavored
unflavored
¼ cup water
cold
½ cup water
boiling
¾ cup brown sugar
*
½ teaspoon salt
3 cups cottage cheese
cream style
*
4 teaspoons instant coffee
powder
1 teaspoon vanilla extract
1 x whipped topping mix
low calorie
*

Directions

Break zwieback into blender container, add cinnamon.

Blend into crumbs.

Remove and set aside.

In 1 cup measure soften the gelatin in cold water.

Add to blender container along with the boiling water.

Let stand until gelatin appears to be dissolved, about 1 to 2 minutes.

Add brown sugar and salt.

Blend until dissolved.

Add cottage cheese, coffee powder and vanilla.

Blend until smooth.

In large mixer bowl prepare together the 2 envelopes of low calorie whipped topping mix according to directions.

Fold in cheese mixture.

Pour into 8 inch springform pan.

Sprinkle zwieback crumbs over the top of cheesecake.

Chill for 2½ to 3 hours.

Remove sides of pan.

Cut into wedges.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 50% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 101mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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