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Berry Cheesecake
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A lower calorie alternative

Leona Todd


  • 1 box sugar-free cheesecake Jello pudding
  • 1-1/2 cups (350 ml) skim milk
  • 1 8 oz (224 grm). package of lite Philadelphia Cream Cheese
  • 1 cup (225 ml) Splenda
  • 1 tsp (5 ml). vanilla
  • 1 cup (225 ml) lite Cool Whip
  • 1/4 cup (60 ml) graham cracker crumbs (plus a little more for topping)
  • Topping:
  • 1 small container raspberries
  • 1 small container blackberries
  • 1 small container strawberries
  • 1/2 cup (125 ml) Splenda
  • Topping:
  • Cut strawberries up in quarters, add raspberries and blackberries.
  • Toss with Splenda, cover and refrigerate.
  • Cheesecake:
  • Mix pudding with milk in one bowl.
  • Beat cream cheese with Splenda and vanilla in another bowl
  • Blend pudding mix with cream cheese mix.
  • Then blend in Cool Whip.
  • Sprinkle the bottom of a glass pie plate with 1/4 cup (60 ml) graham cracker crumbs.
  • Carefully spoon cheesecake mixture over the crumbs.
  • Smooth mixture in pie plate then sprinkle with a few more graham cracker crumbs.
  • Cover and chill a few hours then serve topped with berry mixture.
This dessert is excellent for diabetics, South Beach dieters and anyone watching their sugar and calorie in take.

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