Chocolate Raspberry Cheesecake(Diabetic Recipe)

• 3/4 c. cold skim milk
• 1 c. 1% low-fat cottage cheese
• 1/3 c. seedless raspberry fruit spread
• 1 (4 oz.) pkg. jello chocolate flavor sugar-free instant pudding and pie filling
• 2 c. thawed Cool Whip lite whipped topping
• 1 sq. Baker's semi-sweet chocolate, grated

1. Pour milk into blender container.
2. Add cottage cheese and fruit spread.
3. Cover; blend until smooth.
4. Add pudding mix. Cover; blend until smooth.
5. Pour pudding mixture into large bowl; gently stir in whipped topping.
6. Pour into 8-inch pie plate; smooth top.
7. Sprinkle with chocolate.
8. Freeze until firm, 6 hours or overnight.
9. Remove cheesecake from freezer about 15 minutes before serving.
10. Let stand at room temperature to soften slightly. Serves 8.

cold skim milk, cottage cheese, seedless raspberry fruit spread, jello chocolate flavor sugar, topping, chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433513 (may not work)