No Bake Cheesecake
|Low fat graham crackers||10 Ounce|
|Non fat sour cream||3 Tablespoon|
|Nonfat mayonnaise||4 Tablespoon|
|Nonfat cream cheese||4 Cup (64 tbs)|
|Nonfat cottage cheese||2 Cup (32 tbs)|
|Unflavored nonfat yogurt||1 Cup (16 tbs)|
|White grape syrup||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Tablespoon|
|Vanilla sugar free instant pudding||4 Ounce (Three 1.4 Ounce Packages)|
|Artificial sweetener||8 Gram (Eight 1 Gram Packets)|
Pulverize the graham crackers in a food processor.
Add the sour cream and mayonnaise, and pulse until blended.
Press the mixture evenly over the bottom and up the sides of a 10-inch round cake pan, preferably a spring-form pan, and refrigerate until set, about 1 hour.
Place the cream cheese, cottage cheese, yogurt, White Grape Syrup, and vanilla in a blender or food processor and puree until smooth and creamy.
Add the instant pudding and artificial sweetener, blend in, and pour into the graham cracker mold.
Refrigerate until set, about 4 hours.