Wednesday, July 16, 2014

I want cheesecake!

Diets, like clothes, should be tailored to you.
Joan Rivers

I gained about 15 extra pounds this past winter.  Cold weather is perfect for baking cookies, cakes, pies, fudge, and hot rolls.  And I did a lot of baking this past winter.  In the past, the weight has just fallen off when the spring chores begin.  With flower beds to clean and plant, a garden to grow, long walks near the lake, and swimming those extra pounds just disappeared. But not this year.

Those extra 15 pounds have stayed, they have lingered long past their season. I have tried to cut back on calories when and where I can. I have turned down extra helpings of mashed potatoes, refused dessert, and tried to walk more. Five of those pounds are gone now but those last ten may be here to stay.  

So... I am using less butter in my cooking, more fresh vegetables, grilling more, and frying less.  But we love cheese cake around here.  I started making this cheesecake about 35 years ago and is still one of our favorites.  It isn't heavy, it is light and fluffy but has that cheesecake flavor that we love.  I made it recently for a family gathering and topped it with fresh strawberries and it was so good.  I thought I would share it with you.

Jello Cheesecake

2 graham cracker pie crusts

1 large package of jello, any flavor

1 cup boiling water

8 oz. Cream cheese at room temperature (low fat is ok)

½ cup white sugar (or splenda)

1 teaspoon of vanilla

1 can Milnot evaporated milk (Milnot whips better than other brands)

Add jello to a cup of boiling water, stir till dissolved, then chill about 20 minutes (just till it cools slightly)

While the jello is cooling - Mix together room temperature cream cheese and sugar till well blended and sugar is dissolved. Add vanilla, stir till mixed well. Set aside.

In a large bowl, Whip one can of Milnot Evaporated Milk until stiff peaks form.

Add cooled jello mixture to cream cheese mixture and stir till mixed well, scraping sides of bowl. Then fold in the whipped Milnot till blended well.

Pour into graham cracker crusts, chill for three hours.

Top with fresh fruit before serving.

Hope you enjoy this as much as we do!


  1. It sounds delicious. Thanks for visiting me at Harvest Lane Cottage. Now, I'm off to take a bit of a look around at your blog. Hope to see you at Royal Delights at Precious Moments. Ask for Laura.

  2. Sounds fabuloso! However, I can't have dairy. Well, I can, but it is painful. I bet I could substitute a walnut crust, vegan cream cheese, and whipped coconut milk (the fat). And Cherry Jello. Yum yum!
    I gained 40 pounds during menopause that Would Not Budge No Matter What. Discovered I was allergic to dairy, wheat and gluten. The 40 disappeared in a year. I think extra weight should have an expiration date. Use by or they disappear! LOL!

  3. oh that sounds so very yummy BUT i am very distracted by the plate it is on. YeS, i love the plate!!

    i gained more and just keep growing. i keep telling the hubs it's a tumor ;)


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