Diabetic Fourth Of July Cheesecake Recipe

Nutritional Facts:

Serving Size: 1 pc. – approximately 1/16 recipe. Calories 170, Protein 5 g. carbohydrates 16 g, total fat 10 g, saturated fat 3 g, cholesterol 22 mg, fiber 3 g, sodium 202 mg. Diabetic Food Exchange: 1 starch and 2 fat
Servings: 16

Recipe Ingredients:

  • 1 cup Vanilla wafer crumbs
  • 4 tbsp Margarine – melted
  • 3 tbsp NutraSweet – Spoonful
  • 1 Env. (1/4 oz.) unflavored gelatin
  • 1 cup Skim milk
  • 2 package 8 oz. each – reduced fat cream cheese – softened
  • 1 package 3 oz. – reduced fat cream cheese – softened
  • 2 tbsp Lemon juice
  • 1 tbsp Grated lemon rind
  • 2 tsp Vanilla extract
  • 1/3 cup To 1/2 cup NutraSweet Spoonful
  • 1 pt Blueberries
  • 2 pt Raspberries

Recipe Instructions:

Mix crumbs, margarine and the 3 tbsp. NutraSweet Spoonful in medium bowl; pat evenly on bottom of jelly roll pan, 15 x 10 inches. Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium low heat, stirring constaantly, until gelatin is dissolved. Cool to room temperature.
Beat cream cheese until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and 1/3 to 1/2 cup NutraaSweet Spoonful. Pour mixture over crust;refrigerate until set, 3 to 4 hours.
Before serving, decorate to look like a flag, using the blueberries for the stars, and the raspberries for the stripes.

Be sure to check out other diabetic cheesecake recipe posted on Cooking For Diabetics.

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