Message Boards

Vjfb,

Here is a cheesecake that we published in our Betty Crocker Diabetes cookbook. Andi

Creamy Vanilla-Caramel Cheesecake
 
Prep: 20 Min
Bake: 1 Hr
Cool: 45 Min
Refrigerate: 3 Hr
 
15 reduced-fat chocolate or vanilla wafer cookies, crushed (1/2 cup)
2 packages (8 ounces each) reduced-fat cream cheese (NeufchGtel), softened
2/3 cup sugar
1/2 cup fat-free cholesterol-free egg product or 3 egg whites
2 teaspoons vanilla
2 cups vanilla low-fat yogurt
2 tablespoons all-purpose flour
1/3 cup fat-free caramel topping
 Pecan halves, if desired
 
 
1.  Heat oven to 300º. Spray springform pan, 9x3 inches, with cooking spray. Sprinklecookie crumbs on bottom of pan.
2.  Beat cream cheese in medium bowl with electric mixer on medium speed untilsmooth. Add sugar, egg product and vanilla. Beat on medium speed about 2minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
3.  Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; coolin oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover andrefrigerate at least 3 hours.
4.  Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store coveredin the refrigerator.
 
16 servings 
 
1 Serving: Calories 175 (Calories from Fat 65); Total Fat 7g (Saturated Fat 5g); Cholesterol 25mg; Sodium 180mg; Total Carbohydrate 23g (Dietary Fiber 0g); Protein 5g
% Daily Value: Vitamin A nc; Vitamin C nc; Calcium nc; Iron 2%
Exchanges: 1 Starch, 1 Fat
Carbohydrate Choices: 

Ack! Andi, that might be a good low-fat cheesecake recipe, but it's not one to make for a diabetic! It has over a cup of pure sugar, plus the sugar in the cookies for the crust. I think the best option is to use any cheesecake recipe, but make the following substitutions: use diabetic cookies, sweetened with xylitol, erythritol, or Splenda to make the crust. Use Splenda or xylitol instead of the sugar in the recipe. Use a no-sugar added or Splenda-sweetened jam or preserves for the topping. If you can find a recipe that is designed to use Splenda it's a good idea to use it. It shouldn't be absolutely necessary, though, as the sugar isn't something that directly affects the texture of the result like it does in regular cakes and cookies. And I say this as a diabetic.

You are going to be able to make your friend VERY happy! Try this Creamy-Vanilla Caramel Cheesecake! While the next recipe I'm sharing is not a cheesecake, it's a great dessert that's diabetic friendly - Blueberry-Lemon Tart. And why not surprise her with a coffee cake that's also diabetic friendly - Mixed-Berry Coffee Cake. Let us know how she likes her treats.

I tried clicking on them but all three said the page was not available.

vjfb:

Sorry about that. I fixed her links. You can click on them now.

Sincerely, Cate