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Cheesecake Pudding with Crunchy Topping
Pudding:
- 1/4 cup lowfat cottage cheese
- 1/4 cup skim Ricotta Cheese
- 3 Tbs. Philly Fat-free Cream Cheese
- 1 Tbs. granulated fructose
- 1 tsp. Watkins Vannilla
- 1 Tbs. lemon juice
Place all ingredients in blender, blend until smooth. Top with 3 heaping Tbs. Crunchy Topping. Combination makes 3 complete food blocks. (So only eat ONE THIRD if you are eating a single block snack!!!)
Crunchy Topping
- 1/4 cup water
- 1/4 cup honey
- 3 cups Old Fashioned Rolled Oats, Thick rolled
- 3 /4 cup coconut flake, unsweetened
- 1 cup almond slivers
- 1-1/2 teaspoons cinnamon
- 1/2 cup wheat germ
Combine the water with honey. In a separate bowl combine oats, coconut, almonds, cinnamon. Drizzle water/honey mixture over oatmeal mixture, stirring constantly. Lay onto greased cookie sheet. Bake the mixture 250-300 degrees F in a preheated oven for about 15 minutes, stirring it several times. Stir in the wheat germ and bake for 10 minutes longer, or until the mixture is lightly browned. Cool and transfer to sealed container. Keeps fresh several weeks in cupboard, several months in the refrigerator.
P.S. I couldn't find almonds when I made this, so I substituted pecans. Oh my, I liked it MUCH better!!!
©2002, 2003,
2004, 2005 Karen Krooskos Bowers
Karen's Kitchen
2660 Highlands Blvd.
Spring Valley, CA 91977
Ph: 619-697-7269 Fax: 619-469-8092
karen@karenskitchen.com