In my attempts to lose weight last year, I discovered it was FAT that aggravated my digestive disorders. So, I need to stick to a low-fat diet or I suffer the consequences. It was my birthday recently – and as cheesecake is one of the things I miss a LOT – I decided to try to come up with a low-fat version I could eat without getting ill.
Inspired partly by my friend Mary’s “chocolate eclair cake” and partly by Keebler’s “double chocolate pudding pie”, here’s what I did.
Mock cheesecake
Ingredients:
- One package (4 – 1/2 cup servings) fat-free sugar-free pudding mix, cheesecake flavor
- One package (4 – 1/2 cup servings) fat-free sugar-free pudding mix, vanilla flavor
- Reduced-fat graham crackers (about half a box)
- 1-1/2 cups lowfat or nonfat milk
- One tub frozen fat-free whipped topping
Place single layer of graham crackers in bottom of 8×8 dish.
Mix vanilla pudding mix with 3/4 cup milk for one minute, until well blended and thick. Fold in half the tub of whipped topping. Layer over graham crackers.
Place single layer of graham crackers on top of pudding mixture.
Mix cheesecake pudding mix with 3/4 cup milk for one minute, until well blended and thick. Fold in half the tub of whipped topping. Layer over graham crackers.
Top with strawberries.
Refrigerate for 2 to 24 hours (allowing the crackers to soften), then enjoy!
I’ve made this in a variety of flavors, and enjoy them all:
- Lemon and vanilla
- Banana and vanilla (topped with pineapple)
- Chocolate and white chocolate
- Banana and chocolate
Use your imagination!
NOTE: This is low-fat, but NOT low-calorie! It was a special birthday treat, but to avoid gaining weight I’m going to experiment with omitting the fat-free whipped topping (loaded with calories/sugars) and using less of the graham crackers. Basically pudding cups, with a LITTLE graham cracker at the bottom and topped with fruit.
