Diabetic Vanilla-Caramel Cheesecake

Posted: December 10, 2012 | Author: | Filed under: Dessert | Tags: , , , , , , , , | Leave a comment

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Creamy Vanilla-Caramel Cheesecake

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Perfect to take along to your holiday celebration!

Ingredients:

  • 15 reduced-fat chocolate or vanilla wafer cookies, crushed (1/2 cup)
  • 2 packages (8 ounces each) reduced-fat cream cheese, softened
  • 2/3 cup sugar
  • 3 egg whites or 1/2 cup fat-free cholesterol-free egg product
  • 2 teaspoons vanilla
  • 2 cups low-fat yogurt
  • 2 tablespoons all-purpose flour
  • 1/3 cup fat-free caramel topping
  • Pecan halves, if desired

Directions:

  1. Heat oven to 300 degrees F. Spray springform pan, 9×3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
  2. Beat cream ceese in a medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
  3. Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
  4. Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.

TIP: 

Place the springform pan on a cookie sheet before putting in the oven to keep pesky drips in check.

If you’re an almond or walnut lover, use them in place of the pecans.

Nutritional Information:

Per 1 Serving

Calories: 175, Calories from fat: 65, Total Fat: 7 g, Saturated Fat: 5 g, Cholesterol: 25 mg, Sodium: 180 mg, Total Carbohydrate: 23 g, Dietary Fiber: 0 g, Protein: 5 g

Exchanges: 1 Starch, 1/2 Milk, 1 Fat

Diabetic Recipes–Cheesecake

Posted: June 28, 2012 | Author: | Filed under: Uncategorized | Tags: , , , , | Leave a comment

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Cheesecake

Ingredients:

  • 2 Tablespoons cold water
  • 1 envelope unflavored gelatin
  • 2 Tablespoons lemon juice
  • 1/2 cup skim milk, heated almost to boiling
  • egg substitute equivalent to 1 egg, or 2 egg whites
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 2 cups low-fat cottage cheese
  • Lemon zest (optional)

Directions:

  1. Combine water, gelatin, and lemon juice in blender container. Process on low-speed 1 to 2 minutes to soften gelatin.
  2. Add hot milk, processing until gelatin is dissolved.
  3. Add egg substitute, sugar, vanilla, and cheese to blender container. Process on high-speed until smooth.
  4. Pour into 9″ pie plate or round flat dish. Refrigerate for 2 to 3 hours. If you wish, top with grated lemon zest just before serving.

Nutrition Information:

Per serving (8 total): 80 calories, 9 g protein, 10 g carbohydrate, trace total fat, trace saturated fat, trace monounsaturated fat, 3 mg cholesterol, 200 mg sodium, trace fiber, 89 mg potassium, 55 mg calcium