Banana Mocha Cheesecake
  • 16 graham crackers made into crumbs
  • 2 tablespoons plus 2 tsp. margarine, softened
  • 6 teaspoons sugar, divided (see note)
  • 1 envelope unflavored gelatin
  • 1 cup cold water
  • 2 teaspoons instant coffee powder
  • 3 medium ripe bananas, sliced, divided
  • 1-2/3 cups part skim ricotta cheese
  • 1 cup cottage cheese
  • 2 envelopes reduced calorie hot cocoa mix
  1. Preheat oven to 350ºF. In a medium bowl combine cracker crumbs, margarine and half sweetener. Press into bottom and sides of a 9-inch pie plate that is nonstick. Bake 10 minutes. Cool on rack.
  2. In small saucepan, sprinkle gelatin over water; stir over low heat until gelatin is dissolved about 3 minutes. Stir in coffee powder and remain sweetener. In the work bowl of a food processor fitted with the steel blade or in blender container process 2 bananas and remaining ingredients with coffee mixture until smooth.
  3. Chill, stirring occasionally until mixture mounds when dropped from spoon. Spoon into prepared shell. Chill several hours or until firm. Garnish with remaining banana slices.
  4. Note: artificial sweetener to equal 6 teaspoons sugar may be used.