Ingredients Jump to Instructions ↓

  1. For the Crust:

  2. 3 tbsp. margarine, melted

  3. 1 1/4 cups graham cracker crumbs

  4. 1 to 2 tbsp. honey

  5. 2 tbsp. Splenda Granular For the Filling

  6. 2 eggs

  7. 3 (8 ounce) packages of fat-free cream cheese, softened

  8. 1 cup reduced fat sour cream

  9. 3/4 cup sugar

  10. 1 tsp. vanilla

  11. 2 tbsp. cornstarch

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 325° F. To make the crust, mix the sugar, graham cracker crumbs and margarine. Now add some honey to it for stickiness, and transfer the mixture to a 8'' or 9'' springform pan. Ensure the mixture coats the bottom of the pan, and ½ inch of the sides of the pan evenly.

  2. Next, whip the cream cheese and sugar in a large bowl to make it light and fluffy. Gradually, add the cornstarch, eggs and vanilla. Finally add sour cream and continue to whisk till you achieve a smooth creamy texture.

  3. Pour the cream cheese mixture into the crust. Bake for 45 to 50 minutes, or till the cheesecake is set with a slightly soft center. Once done, allow it to cool in the oven and refrigerate for 8 hours or overnight. This cheesecake can serve 12.

  4. Chocolate Mousse Ingredients 3 ounces non sweetened chocolate 3 cups sliced strawberries 1 cup low fat milk ½ cup heavy cream ¼ cup egg substitute 2 tbsp. Grand Marnier ½ cup Splenda Granular 1 tsp. cornstarch Pour the milk into a medium size saucepan, and add chocolate to it. Lightly heat the milk (over medium heat) until the chocolate melts. In a mixing bowl, combine the egg substitute, cornstarch, Splenda Granular, and Grand Marnier. Add these to the milk and chocolate, and stir so that no lumps are formed. Keep stirring till the mixture thickens, which will take place in three to four minutes. Now, take the saucepan off the heat, and pour into the blender/food processor. Blend for about 10 to 20 seconds to ensure smoothness of the mixture. Pour the mixture into a serving bowl, cover and refrigerate. Take it out after two to three hours and add a layer of whipped cream over it. Put it back in the refrigerator overnight (or up to three days). To serve, top it with a layer of strawberries.

  5. Blueberry Pie for Diabetics Ingredients 4 cup blueberries, fresh/thawed frozen (unsweetened)

  6. 8 - 10 drops liquid butter flavoring pinch of nutmeg 1 pie crust 2 tbsp. quick tapioca 4 tsp. Splenda Granular or any other sugar substitute ¼ tsp. cinnamon 1 tbsp. lemon juice Heat the oven to 425° F. Place your ready pie crust in a 10 inch pie plate. Set aside 4 cups of the softest blueberries. Place them below flowing water to wash them well. Whisk together all the other ingredients in a large bowl. Add the berries in the end, and be careful not to crush them. Empty the mixture into the crust, close the pie with the crust top, and make small slits for steam to escape. Place it in the oven and bake at 425° F for 10 minutes. Then lower the heat to 325° F, and bake for another 45 minutes. You want the crust to turn golden brown, and the filling to be bubbly before you take it out of the oven. Cool and serve.

  7. These easy sugar-free desserts can be accompanied with a scoop of sugar-free, fat free vanilla ice cream. There are an abundance of sugar-free dessert recipes in books, on TV and online, so once you have tried these, go find some new ones! I do hope these sugar-free recipes satisfy your dessert cravings, and make it easier for to maintain your diet.

  8. By Marian K Tweet


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