Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Heather Woodford      

Recipe Categories:

    Ruby Rhubarb Cheesecake

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Serve this "gem of a cheesecake" to rhubarb lovers and watch them smack their lips with pleasure.
    Serves 8

    List of Ingredients

    • 1 (6 oz) Keebler Shortbread Pie Crust
    • 2 cups chopped rhubarb
    • 1/3 cup water
    • 1 (4 serving) pkg JELL-O sugar-free strawberry gelatin
    • 2 (8 oz) pkg Philidelphia fat-free cream cheese
    • 2/3 cup Carnation nonfat dry milk powder
    • 1 (4 serving) pkg JELL-O sugar-free instant vanilla pudding mix
    • 3/4 cup Cool Whip Lite*


    1. In a medium saucepan, combine rhubarb and water. Cover. Cook over medium heat until rhubarb is soft, 5 to 8 minutes. Remove from heat. Stir in dry gelatin. Cool, uncovered. 10 mintues. In a large bowl, stir cream cheese with a spoon until soft. Add dry milk powder, dry pudding mix and cooled rhubarb sauce. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Spread mixture evenly in pie crust. Cover and refrigerate at least 2 hours. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.

    Final Comments

    HE: 1 Protein, 1/2 Bread, 1/2 Vegetable, 1/4 Skim Milk, 3/4 Slider, 19 Optional Calories
    210 Calories, 6gm Fat, 12gm Protein, 25gm Carbohydrate,
    685mg Sodium, 1gm Fiber
    DIABETIC: 2 Starch, 1 Protein

    "Heart Smart Healthy Exchanges Cookbook pg. 237 or Healthy Exchanges Food Newsletter May 1995, pg. 8."




previous page | recipe circus home page | member pages
mimi's cyber kitchen |