- -- Recipe via Meal-Master (tm) v8.03
Title: Cheesecake - Diabetic
Categories: Diabetic, Dairy, Cheesecake
Yield: 8 Servings
Plain graham wafers - 2 1/2
2 1/2 inches each 1 1/2 tb Margarine, melted
1 tb Granulated gelatin
1/2 c Cold water
1/3 c Boiling water
1/2 ts Grated lemon rind
1/2 c Fresh lemon juice
Sugar substitute equivalent
-to 1/4 cup sugar
2 tb Water
2 c (16 oz) cream-style cottage
-cheese 4% fat
1/2 ts Lemon extract
4 lg Strawberries
SOURCE: The Art of Cooking for the Diabetic by Mary
Abbott Hess, R. D., M. S., and Katharine Middleton -
copyright 1988.
Prepare an 8 x 8 x 2 cake pan with vegetable
pan-coating; set aside. Make fine crumbs, with graham
1/2 cup
margarine; set aside. Soak gelatin in cold water.
Combine boiling water and lemon rind; add to gelatin;
add lemon juice and sweetener, stirring until
completely dissolved. Chill until it is the
consistency of unbeaten egg whites. Put 2 tablespoons
water, cottage cheese, and lemon extract into a
blender or food processor and cover; turn to high
speed for 10-15 seconds. Add partially set gelatin
mixture; turnto high speed 15 seconds or until well
blended. Pour into prepared pan. Sprinkle graham
cracker crumbs evenly over top. Wash, hull, and dry
strawberries. Slice in halves lengthwise. Arrange on
top of cake so that, when cut into eight servings (4
2 inches
center. Chill several hours, until set.
servings - 1
8 g, PRO
8 g, FAT
5 g, CAL
106, Fiber
1/3 g, Sodium 263 mg, Chol
8 mg.
FOOD EXCHANGES per serving: 1 medium-fat meat and 1/2 fruit exchange.
LOW-SODIUM DIETS: This recipe is suitable for occasional use if sodium restriction is not severe. --
