Chocolate Raspberry Cheesecake(Diabetic Recipe) - cooking recipe

Ingredients

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

Preparation

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