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"No one will believe that this creamy dessert, topped with tangy rhubarb, is actually a light treat," says Ruth Eisenreich of Catonsville, Maryland.
This recipe is:
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Analysis: One serving with 2 tablespoons topping equals 259 calories, 7 g fat (0 saturated fat), 14 mg cholesterol, 272 mg sodium, 42 g carbohydrate, 0 fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 fruit.
Originally published as Rhubarb-Topped Cheesecake in
Taste of Home
April/May 2000, p17
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