Diabetic Cheesecake Recipes (5)
PLEASE NOTE:
ALTHOUGH THESE RECIPES WERE POSTED AS DIABETIC,
WE DO NOT GUARANTEE THEIR ACCURACY.
Sugar-free Cheesecake Recipe
Strawberry Cheesecake
Lime Cheesecake
Penn Dutch Cheesecake
Lemon Souffle Cheesecake
Betsy at TKL (07:56:49 am) :
From: mamiller@magnus.acs.ohio-state.edu (Marilyn J Miller)
Subject: Sugar-free Cheesecake Recipe
misc.health.diabetes
Someone recently posted a request for a sugar-free cheesecake recipe. I sent
her my favorite recipe but since it is such a good and easy to make recipe I
thought other diabetics might want a copy so I am posting it here for anyone
else who might be interested. It really goes together easily and is a
favorite
with non-diabetics.
SUGAR-FREE CHEESECAKE
Ingredients:
1 package (8 ounces) cream cheese, softened
1 1/3 cups milk
1 package (4 serving size) sugar-free vanilla instant pudding
Fresh fruit (My favorite - and everybody else's favorite - is fresh
strawberries but I also like fresh blueberries)
1 prepared graham cracker pie shell - on my diabetic diet I am allowed a
small amount of graham crackers but if you cannot have graham crackers just
pour the mixture into a plain pie pan
To Prepare:
Beat cream cheese until smooth. Slowly add milk, beating until creamy. Add
pudding mix; beat until smooth and thickened. Pour half of this mixture into
graham cracker pie shell (or plain pie pan if preferred). Place a layer of
fresh fruit on top of this mixture (if using strawberries chop the berries
into small pieces - if using blueberries I place whole berries on mixture).
Pour the other half of the mixture on top of the fruit, completely covering
the fruit. Top with whole fresh fruit. Refrigerate and enjoy.
This recipe can be made quickly and is a favorite dessert of mine.
Marilyn Miller
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CarolB, Fl (9:41:16 pm) : STRAWBERRY CHEESECAKE
1 9-inch baked graham cracker pie crust
11/2 8-ounce packages light cream cheese
17 packets Equal
2 eggs
1 teaspoon vanilla extract
Topping:
2 cups whole frozen, unsweetened strawberries, thawed
12 packets Equal
Water
1 tablespoon cornstarch
2 teaspoons lemon juice
Unwrap cream cheese and place in a 11/2-quart bowl. Microwave on low (10
percent power) 11/2-2 minutes or until softened. Add 16 packets of Equal,
eggs and vanilla. Beat with electric mixer on high speed until smooth.
Microwave until thoroughly heated, stirring frequently, and pour into pie
crust. Microwave on medium (50 percent power) for 5 to 7 minutes. Remove
cheesecake when a knife inserted off-center comes out clean. Otherwise,
continue microwaving cheesecake on medium low (30 percent power) 1 minute or
until done. Do not overbake. Sprinkle remaining packet of Equal on top of
cheesecake.
Drain berries; add water to berry juice making 1 cup.
Combine all topping ingredients except berries in a quart measuring glass.
Microwave on high (100 percent power), covered until thick, 3 to 4 minutes,
stirring every minute. Add berries and heat. Berries should remain whole.
Diabetic exchange: 1 fat, 1 starch.
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sara, ga (9:57:44 pm) : LIME CHEESECAKE (DIABETIC)
2 c. graham cracker crumbs
1/2 c. margarine, melted
Non-stick vegetable spray (Pam)
1 c. part skim ricotta cheese
10-15 packets Equal low calorie
sweetener
1 lime peel, grated
1 env. unflavored gelatin
2 packets low calories whipped
topping mix
8 oz. light cream cheese
1 1/2 c. skim milk
Juice of 1 lime (1/4 c.)
CRUST: Blend graham crackers and margarine; press over bottom and halfway up
sides of a 9-inch springform pan sprayed with non-stick coating. Bake at 350
degrees for 8 minutes; cool. FILLING: Blend cream cheese and ricotta cheese.
Add Equal, 1/2 cup skim milk and grated lime peel; blend until smooth. In a
small saucepan, sprinkle gelatin over lime juice; let stand 1 minute. Heat
until gelatin dissolves; set aside. Prepare whipped topping according to
package directions, substituting skim milk for water. Whip topping until
thick and fluffy; set aside. Add gelatin mixture to cheese mixture; blend
until smooth. Fold whipped topping into cheese and gelatin mixture. Pour
into crust and spread evenly. Chill 4-6 hours. Yield: 16 servings, 171
calories each. NOTE: This is a great summer desert because it is very light
and not filling.
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pepper (00:42:25 am) : @@@@@
Penn Dutch Cheesecake (Sugar Free)
From the Diet Watchers Cookbook
Pinch Salt
4 egg whites
3 egg yolks
1 1/2 cups 99% fat free cottage cheese
1/4 cup buttrmilk
1 tbl. fresh lemon juice
1 1/2 tsp. vanilla
Beat the salt and the egg whites with an electric mixer until stiff peaks
form. Set aside.
Put all the remaining ingredients in a blender and blend til smooth and
creamy. Pour the cheese mixture into the egg whites. Gently but thoroughly
fold together. Spoon the mixture into a 9" non stick square or round cake
pan.
Bake ina preheated 350 degree oven for 40-50 min. until a knife inserted in
center comes out clean. Chill thoroughly.
The cake sinks in the center as it cools, making a depression for the fruit.
Fill with berries or sliced unsweetened peaches to serve.
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Donna/TN (9:41:07 pm) : LEMON SOUFFLE CHEESECAKE
Non-stick cooking spray
1 graham cracker, crushed, or 2 tablespoons graham cracker crumbs, divided
1 package (four1/2-cup serving size) sugar-free low-calorie lemon gelatin
3/4 cup boiling water
1 cup 1-percent low-fat cottage cheese
8-ounce tub light cream cheese
2 cups thawed light or fat-free whipped topping
Spray an 8-inch or 9-inch springform pan or 9-inch pie plate with non-stick
cooking spray. Sprinkle 1 tablespoon of graham cracker crumbs on the sides
of the pan; set aside.
Place the gelatin in a medium-sized bowl. Stir in the boiling water until
the gelatin is completely dissolved, about 2 minutes. Pour the mixture into
a blender or food processor fitted with the metal blade. Add cottage cheese
and cream cheese. Blend or process on medium speed until smooth.
Pour the mixture into a large bowl and fold in the whipped topping to
completely incorporate. Pour the mixture into a prepared pan and smooth top.
Sprinkle the remaining 1 tablespoon of graham cracker crumbs around the
outside edge. Refrigerate 4 hours or until set. Remove side of pan just
before serving. Yield: 8 servings.
