---------- Recipe via Meal-Master (tm) v8.03
       Title: Turtle Cheesecake
  Categories: Diabetic, Desserts, Low-fat/cal, Mm-posted, Mybook
       Yield: 16 Servings
       6 tb Reduced calorie margarine
   1 1/2 c  Graham cracker crumbs
       2 pk Unflavored gelatin (these
            -are the individual en-
       2 ct (8 oz each) fat-free cream
            -cheese *
       2 c  1% low-fat cottage cheese**
       1 c  Sugar ***
   1 1/2 ts Vanilla
       1 ct (8 oz) reduced fat nondairy
            -whipped topping; thawed
     1/4 c  Prepared fat-free caramel
     1/4 c  Prepared fat-free hot fudge
     1/4 c  Chopped pecans
   *  I used light cream cheese in place of the fat-free
   but feel that the
      consistency would be the same either way.
   ** I used the low-fat cottage cheese as called for,
   but results probably
      would be about the same with the fat-free
   (sometimes the fat-free
      makes a recipe gummy so I'm skeptical of trying it
   on a new recipe). *** I substituted half the sugar for
   fructose and will be experimenting
      with the other diabetic sweeteners, my husband
   being a type II
   Preheat oven to 350 degrees F. Melt margarine in small
   saucepan over medium heat. Stir in graham cracker
   crumbs. Press crumb mixture firmly onto botton of
   10-inch springform pan. Bake 10 minutes. Cool.
   Place 1/2 cup cold water in small saucepan; sprinkle
   gelatin over water. Let stand 3 minutes to soften.
   Heat gelatin mixture over low heat until completely
   dissolved, stirring constantly.
   In food processor or blender combine cream cheese,
   cottage cheese, sugar and vanilla; process until
   smooth. VERY IMPORTANT!!!!! (From my own experience
   you'll have a mess on your hands and everywhere else
   if you don't use a food processor rather than the
   blender. The ingredients are MUCH too thick for a
   blender to handle; it blended perfectly when I
   switched to the small food processor attachment on my
   Oster.) Add gelatin mixture; process until well
   blended. Fold in whipped topping. Pour into prepared
   crust. Refrigerate 4 hours or until set.
   Loosen cake from rim of pan. Remove side of pan from
   cake. Drizzle caramel and hot fudge sauce over
   cheesecake (sort of horizontal lines drizzled all the
   way across the cake). Sprinkle pecans evenly over top
   of cake before serving.
   NUTRITIONAL INFO: Exchanges per serving: 2
   Starch/Bread, 1/2 Lean Meat, 1 Fat. Calories: 232
   (take into account any substitutions you make); %
   calories from fat - 26; total fat 7g, saturated 1g;
   sodium 444 mg; carbohydrate 32g; dietary fiber <1g;
   protein 10g; calcium 240mg; iron 1mg.
   SOURCE: _101+ Delicious Diabetic Recipes_ by
   Publications International, Ltd. MM format by Mary Ann
   Young - 08/96