That Cheesecake Craving!

September 5, 2013 at 5:32 PM | Posted in dessert | Leave a comment
Tags: Acesulfame Potassium, Cheesecake, Cool Whip, Graham cracker crust, Splenda, Tablespoon, Tetrasodium Pyrophosphate, Xanthan Gum

I had been wanting a Cheesecake for quite some time now. So today I stopped up at a local Kroger and purchased the ingredients, 1 box Jell-O Sugar-Free Fat – Free Instant Pudding & Pie Filling Cheesecake, a container of Cool Whip Free (for topping), and 1 Graham Cracker Crust (I used a Kroger Brand Pre-Made Crust). Dessert tonight Cheesecake!

 

So easy to make! In a bowl add 1 box Jello Mix (2 for a denser cake), 1 3/4 cups Fat Free Milk (I used 2% instead). Stir for 2 minutes and pour into the pre-made pie crust, cover and refrigerate for at least 3 hours before serving. You’re done!

 

I topped mine with Cool Whip Free but for Mom and Dad I had also bought some Blackberries and I made a Simple Blackberry Sauce for them. Found the recipe on an internet search, from http://www.heathersdish.com/1/simple-blackberry-sauce/. It is as it says a Simple Blackberry Sauce, and delicious! I left the full recipe below along with a web link to her site. To make the sauce I needed 1 bag frozen blackberries (I used Fresh Blackberries), 1/3 cup sugar (I used Splenda), 2 Tbsp cornstarch, and 3 Tbsp fruit juice or water (I used lime juice). Then pour the berries into a small saucepan and cover with sugar (Splenda), then stir to coat the berries with the Splenda (this also helps break up the berries and release some of the juices). Bring to a simmer over medium-low heat and cook for about 2-3 minutes until the sugar is absorbed. Meanwhile stir together the cornstarch and juice/water. Once the sugar is dissolved, remove from heat and gently stir in the cornstarch mixture. Put back on the heat for an addition 30-60 seconds until it’s as thick as you want it. Let cool before serving! Very tasty topping!

 
 

Jell-O Sugar-Free Fat – Free Instant Pudding & Pie Filling, Cheesecake
Creamy, cool, and satisfying, it’s no wonder Jell-O Pudding has been an American family favorite for more than 63 years. Low in calories, Jell-O Sugar-Free Cheesecake Instant Pudding and Pie Filling is not only delicious but also high in calcium. Everyone loves the flavor of this creamy pudding. In fact, 64 percent of moms say Jell-O Pudding is a favorite snack for kids. When you could go for something rich, smooth, and delicious, turn to Jell-O Sugar-Free Cheesecake Instant Pudding and Pie Filling.

*Good source of calcium when made with milk
*1/3 fewer calories than regular pudding
*Kosher
Ingredients
Modified Food Starch, Maltodextrin, Tetrasodium Pyrophosphate and Disodium Phosphate (For Thickening), Contains less than 2% of Nonfat Milk, Natural and Artificial Flavor, Salt, Calcium Sulfate, Xanthan Gum, Mono- and Diglycerides (Prevent Foaming), Aspartame and Acesulfame Potassium (Sweeteners), Yellow 5, Yellow 6, Artificial Color. Phenylketonurics

Directions
Pudding directions: 1. beat pudding mix into 2 cups cold fat free milk in bowl with wire whisk 2 minutes. 2, Pour at once into 4 individual serving dishes. (Pudding will be soft-set and ready to eat within 5 minutes). Makes 4 (1/2 cup) Servings. Pie directions; 1. Prepare as directed for pudding, reducing milk to 1 3/4 cups(For fuller pie, use 2 pkg (4-serving size each) and 2 3/4 cups milk). 2 Pour at once into 9 inch Honey Maid Graham Cracker Pie Crust. Refrigerate at least 1 hour (3 hours for fuller pie) or until set. Note: pudding will not set if made with soy milk.

 

 
SIMPLE BLACKBERRY SAUCE

 

1 bag frozen blackberries (I believe mine was a 12-oz bag)
1/3 cup sugar
2 Tbsp cornstarch
3 Tbsp fruit juice OR water (I used lime juice – it’s what I had on hand)

 
Pour the frozen berries (or fresh if you have them) into a small saucepan and cover with sugar, then stir to coat the berries with sugar (this also helps break up the berries and release some of the juices). Bring to a simmer over medium-low heat and cook for about 2-3 minutes until the sugar is absorbed. Meanwhile stir together the cornstarch and juice/water. Once the sugar is dissolved, remove from heat and gently stir in the cornstarch mixture. Put back on the heat for an addition 30-60 seconds until it’s as thick as you want it. Let cool before serving!

 

http://www.heathersdish.com/1/simple-blackberry-sauce/