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Cheesecake Recipes for Diabetics (and others!)


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Just because you have diabetes does not mean that you can not enjoy cheesecake! Below are some cheesecake recipes designed for diabetics but tasty enough for everyone.

This is a recipe I received from the same ad in a magazine a few years ago. It 'exactly as printed, without changes or adjustments on my part.

Cool Lemon Cheese Cake

Crust:

1 cup biscuit crumbs low fat
3 tablespoons stick butter, melted
3 tablespoons EqualSpoon

FILLING:

2 pkgs (8 ounces each) cream cheese softened low-fat,
2 / 3 cup Equal Spoonful
2 egg whites
1egg
1 / 2 teaspoon grated lemon peel
3 tablespoons fresh lime juice

Preheat oven to 325 degrees.

For the crust: Combine cookie crumbs, butter, the same, press evenly over bottom and sides of an 8-inch baking pan with a zipper. Bake 8 minutes.

For the filling: In a bowl, beat the cream cheese and Equal for a few minutes. Beat in egg, egg white, limeJuice and peel until well mixed. Pour the mixture into the prepared crust. Bake at 325 degrees 30 to 35 minutes or until center is almost ready. Remove from oven and cool on a wire rack. Refrigerate for at least 3 or 4 hours before serving.

The following recipe calls for Splenda. However, peers can be helpful if you prefer. This cheesecake is not only tasty, but it makes a nice presentation if you want to impress your family and guests!

Chocolate Dipped Strawberry Cheesecake

1 3 / 4 cupsChocolate cookie crumbs
1 / 4 cup melted butter
1 pound fresh strawberries
2 envelopes unflavored gelatin
1 / 2 cup cold water
2 pkgs (8 ounces each) chopped fat-free cream cheese,
1 cup fat-free cheese
3 / 4 cup Splenda
8 oz carton frozen reduced-fat mounted topping, thawed
13 strawberries fresh medium
sugar-free chocolate dip

Preheat oven to 350 degrees. In a small bowl, combine cracker crumbs with butter. Press the bottom and 1 inch upSides of a 9-inch baking pan with a zipper with nonstick cooking spray coated. On a baking sheet and bake for 10 minutes or until September Cool on a wire rack.

Wash and hull the strawberries. Remove to a food processor puree and set aside. be in a small saucepan, sprinkle gelatin on cold water and let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to blender, add the cream cheese, cottage cheese and Splenda.Cover and process until smooth. Add strawberry puree to cover and process until blended. Transfer to a large bowl and fold in two cups of whipped topping. Pour into crust. Cover and refrigerate 2 to 3 hours until the set.

For the garnish: Wash and dry the strawberries on the 13th with a paper towel. Completely dry. Round cut berries. Dip dip each berry into chocolate to about half of the berry-covered. Let drain. On a wax paper-lined baking tray with the top up.Refrigerator at least 1 / 2 hour.

Very carefully run a knife, loosen sides of cake. Remove sides of pan. Arrange the berries with bits of chocolate on the top edges of the rescue of a cake for the center. Place a mound of whipped topping between fantasy remaining berries. Place a large tuft of whipped topping in the center of the cake and place the remaining berries. It is rather rely on the last green berry and put it on its side in the whipped cream topping. Refrigerator eachRadical!

Have fun!

Kitchenaid Food Processor

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