(Chocolate) Cheesecake

I picked up a few tricks to make it creamier. I get the best results in a food processor.

- I start by making the crust (16 white melba toast rounds, 2 Tbsp safflower oil, 2 pkgs splenda, 1 Tbsp Molly McButter or butter buds (powder) AND, I add 1 tsp of vanilla extract). I process until it is powder crumbs. Spray butter flavored pam in your pan, then press the crust down and chill while making the cheesecake.

- Mix 1/2 cup of boiling water, 2 pkgs splenda & 1 pkg Knox unflavored gelatin in the food processor. Once gelatin is dissolved, then add the 16 oz of low fat cottage cheese. Blend until creamy (stop to scrap a couple times). Once the mixture resembles cheesecake, THEN add the 2 pkgs double chocolate pudding supplement. I slightly mix it in by hand before blending (avoids the powder storm :-).

Making it in this order seems to result in the best "cheesecake" look. I had a few disasters until I got it right. I chill overnight and never have a problem eating my two slices for breakfast. ENJOY!

ShineOn: 3 Fat Chicks