|Cherry-Berry Low Fat Fake Cheesecake
A recipe from the Sneaky Kitchen
2 3-oz pkgs. cherry-flavored gelatin OR 1 6-oz. pkg.
1-3/4 cups water, divided
1 1-lb. can whole-berry cranberry sauce
1 can sour pie cherries
1 recipe Double Rich Vanilla Pudding
1 packet unflavored gelatin
1 teaspoon cornstarch
1/2 cup fat-free sour cream
1/4 teaspoon almond
Bring 1 1/2 C. water to a boil. Add cherry gelatin
stir until dissolved. Add cranberry sauce & stir to break up & dissolve
sauce. Stir until all the jelled cranberry has melted & only the cranberries
Drain cherry juice into a bowl, using a non-metallic
colander. Mush cherries with fingers to further drain juice & break
up cherries into small pieces. When completely drained, add to gelatin/cranberry
mixture. Put cherry juice into a 2-cup measuring cup. Add enough
ice cubes (or water) to make almost but not quite 2 cups. Add to cherry-berry
mix, stirring until the ice cubes are entirely melted. Pour into a 3-quart
casserole or other dish. Chill until gelatin is set.
Put 1/4 C. water into a glass bowl or measuring cup;
unflavored gelatin & let set for 2 or 3 minutes to soften. Place in
microwave for 30 seconds to melt.
Make the vanilla pudding according to instructions, but adding an extra rounded teaspoon
of cornstarch. (If you don't use egg yolks, use two tsp more of cornstarch.)
At the end, add an addition 1/2 C. fat-free sour cream,
melted unflavored gelatin, and 1/4
tsp almond extract.
Allow pudding to cool to barely warm, stirring from time to time
so a skin doesn't form. Pour gently on top of the cherry-berry gelatin
mixture. Chill thoroughly for several hours until
firm, preferably overnight.