Cafe Au Lait Blender Cheesecake
Yield
12 servingsPrep
30 minCook
0 minReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
Zwieback
|
* |
| 2.5 | ml |
cinnamon
ground |
|
| 2 | envelopes |
gelatin, unflavored
unflavored |
|
| 59 | ml |
water
cold |
|
| 118 | ml |
water
boiling |
|
| 177 | ml |
brown sugar
|
*
|
| 2.5 | ml |
salt
|
|
| 7.1E+2 | ml |
cottage cheese
cream style |
*
|
| 2E+1 | ml |
instant coffee
powder |
|
| 5 | ml |
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.
