Text 6809, 72 rader
Skriven 2008-05-10 19:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Re: something new
=========================
-=> Quoting Ruth Hanschka to Jim Weller <=-

 ->      Title: Cheesecake Shots

 RH> What's this SHOT thing?  I'd just eat it out of the bowl and be done
 RH> with it. ;-)


But it wouldn't be 12 servings then. [g]

You must like the stuff. Have another....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: (Prudhomme) No-Bake Cheesecake
 Categories: Cheesecake
      Yield: 12 Servings
 
     13 oz Low-fat graham crackers
      3 tb Nonfat sour cream
      4 tb Nonfat mayonnaise
     12 oz Nonfat cottage cheese
     24 oz Nonfat cream cheese;
           Softened
      8 oz Unflavored (or vanilla)
           Nonfat yogurt
    1/2 c  White grape syrup
      1 tb Vanilla extract
      3 pk Vanilla sugar-free instant
           Pudding; (1.4-ounce pkgs)
      8    Packets artificial sweetener
           (1-gram packets)
 
  Pulverize the graham crackers in a food processor. Add the sour
  cream and mayonnaise, and pulse until blended. Press the mixture
  evenly over the bottom and up the sides of a 10-inch round cake
  pan, preferably a spring-form pan, and refrigerate until set,
  about 1 hour.
  
  Drain off any excess liquid from the cottage cheese, then puree it
  in a blender or food processor until smooth. Add the softened
  cream cheese, yogurt, White Grape Syrup, and vanilla, and process
  until smooth and creamy. You may have to do this in batches if
  your appliance will not hold the entire amount. With the appliance
  running, slowly add the instant pudding and the artificial
  sweetener to the mixture. Every so often stop and stir in the
  pudding mix with a rubber spatula, then continue blending. If
  you've done this in batches, thoroughly blend the batches
  together. Pour the mixture into the graham cracker mold and
  refrigerate until set, at least 4 hours, or preferably overnight.
  If you used a spring-form pan, carefully remove the side ring
  before serving. If you would like the cake a little firmer, place
  in the freezer for about 30 minutes.
  
  NOTES : When we presented this creamy, delicious dessert to the
  cookbook panel, it was quickly voted the favorite recipe. No one
  believed (until they saw the list of ingredients) that it was
  intended for this book. Not only is this version low-fat, it's
  quick and cool no-bake, so its consistency is creamier and less
  firm than traditional New York cheesecake.
 
MMMMM


Cheers

YK Jim


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