Source: 1,001 Delicious Desserts for People with Diabetes

by Sue Spitler with Linda Eugene, R.D., C.D.E., , and Linda R. Yoakam, R.D., M.S.

 

Serves: 12  

 

Graham Cracker Crumb Crust (see below)	2 eggs
3 pkgs. (8 oz. each) fat-free cream	2 tbsp cornstarch
cheese, softened	1 tsp vanilla
¾ cup sugar	1 cup reduced-fat sour cream

 Make Graham Cracker Crumb Crust, pressing mixture evenly on bottom and ½ inch up sides of 9-inch springform pan.

 

Beat cream cheese and sugar in large bowl until light and fluffy; beat in eggs, cornstarch and vanilla. Add sour cream, mixing well.

 

Pour mixture into crust. Bake at 325ºF until cheesecake is set but still slightly soft in the center, 45 to 50 minutes. Turn oven off, cool cheesecake in oven with door ajar 3 hours. Refrigerate 8 hours or overnight.

 

Variation: Latte Cheesecake - Make cheesecake as above, adding 1/3 cup espresso or double-strength coffee, 2 egg yolks and 1/8 tsp. ground nutmeg. Spread top of chilled cheesecake with 2 cups light whipped topping; sprinkle lightly with cinnamon and chocolate shavings. 

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	244	2 bread	n/a
Fat, total	8.5 g	1½ fat
Fat, saturated	3.1 g
Carbohydrates	30.6 g
Protein	11.4 g
Cholesterol	46.5 mg
Dietary Fiber	n/a
Sodium	417 mg

 

 

Source: 1,001 Delicious Desserts for People with Diabetes

by Sue Spitler with Linda Eugene, R.D., C.D.E., , and Linda R. Yoakam, R.D., M.S.

 

Serves: 8 (one 8- or 9-inch crust)

 

1¼ cups graham cracker crumbs

2 tbsp sugar

3 tbsp ,argarome. melted

1-2 tbsp honey

 

Combine graham cracker crumbs, sugar and margarine in 8-or 9-inch pie pan; add enough honey for mixture to stick together. Pat mixture evenly on bottom and sides of pan.

 

Bake at 350ºF 8 to 10 minutes or until edge of crust is lightly browned. Cool on wire rack.  

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	144	1 bread	n/a
Fat, total	7.8 g	1½ fat
Fat, saturated	1.6 g
Carbohydrates	18 g
Protein	1.3 g
Cholesterol	0.0 mg
Dietary Fiber	n/a
Sodium	125 mg