Many of you have said you are really trying to drop a few pounds since the first of the year and as you know most of what I post is not all that diet friendly. The really popular, classic southern foods just aren't usually low fat. I have said that I will try to find some recipes that are lower in fat and sugar and if I can find some that actually taste good, I will post them.
The recipes on this site are all made by me or my mother and occasionally by a friend or other family member and taste tested to be sure that they are actually good, before you ever see them. Sometimes, I make them more than once, because the first run just didn't suit me or the pictures were not great. I do not want to post recipes that will get bad results and a lot of complaints. That's the quickest way to lose readers. I know, because I have had that experience with a lot of recipes myself. If I continually try recipes from a site or someone's cookbooks and get bad results, I lose faith in what they put out there and eventually quit paying attention.
Most of the family classics, we have down to a science and don't have to really fret over, except to actually measure the ingredients, which for many. we never did anymore. That has been challenging at times. To remember to slow down enough to measure so you know it's not just a smidgen of this or a handful of that. This little cake was my mother's creation and I had my doubts at first, but after tasting it, I was really impressed. It is really low in fat, but you would never know it. It's creamy and really delicious.
Here is what you will need for this:
1 1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
1 (8 oz.) light cream cheese, softened
1 (14 oz.) can fat free sweetened condensed milk
1 (3.5 oz.) sugar free chocolate instant pudding
1 tsp. vanilla
1 cup light sour cream
8 oz. light frozen whipped topping, divided
pint of fresh strawberries
For the crust, combine the graham crackers, butter, and sugar. Press into a 8 inch springform pan. Bake in a 350 degree oven for 8-10 minutes. Remove from oven and cool completely on a wire rack.
Beat cream cheese, condensed milk, pudding mix and vanilla. Mix the sour cream and and half of the whipped cream. Fold that mixture into the pudding mixture. Reserve the rest of the whipped cream for the top.
Pour the chocolate mixture into the crust and chill in the refrigerator overnight.
If you do not have a springform pan, you could also make this in a two quart baking dish and cut it in squares.
Cheater Chocolate Mousse Cheesecake!