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Name: Cafe Au Lait Blender Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 ts Vanilla; 3/4 c Brown sugar; 1/2 c Boiling water; 1/4 c Cold water; 1/2 ts Salt; 3 c Cream style cottage cheese; 2 Envelopes unflavored gelatin; 4 ts Instant coffee powder; 1/2 ts Ground cinnamon; 2 Envelopes low calorie; 6 Zwieback

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INGREDIENTS

1 ts Vanilla
3/4 c Brown sugar
1/2 c Boiling water
1/4 c Cold water
1/2 ts Salt
3 c Cream style cottage cheese
2 Envelopes unflavored gelatin
4 ts Instant coffee powder
1/2 ts Ground cinnamon
2 Envelopes low calorie
6 Zwieback

Servings

INSTRUCTIONS

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 1-2 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 2 1/2 to 3 hours. Remove sides of pan. Cut into wedges. Per serving: 317 Calories (kcal); 1g Total Fat; (2% calories from fat); 5g Protein; 74g Carbohydrate; 2mg Cholesterol; 411mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Cafe Au Lait Blender Cheesecake

1 ts Vanilla
3/4 c Brown sugar
1/2 c Boiling water
1/4 c Cold water
1/2 ts Salt
3 c Cream style cottage cheese
2 Envelopes unflavored gelatin
4 ts Instant coffee powder
1/2 ts Ground cinnamon
2 Envelopes low calorie
6 Zwieback

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 1-2 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 2 1/2 to 3 hours. Remove sides of pan. Cut into wedges.    Per serving: 317 Calories (kcal); 1g Total Fat; (2% calories from  fat); 5g Protein; 74g Carbohydrate; 2mg Cholesterol; 411mg Sodium  Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;  0 Fat; 4 1/2 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (275g)
Recipe Makes: 4 servings

Calories: 453
Calories from Fat: 22 (5%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 6.8mg		2 %
Sodium 731.4mg		25 %
Potassium 289.3mg		8 %
Total Carbohydrate 87.8g		26 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 87.4g
Protein 21.2g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 453

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