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    Diabetic Cheese Cake
Chef Karri Styron
Cockle Creek Restaurant Ocracoke NC
A tasty dessert recipe for a diabetic diet or just a healthy one.

   

Directions:
Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute.
Cook over low heat, stirring constantly, 2 minutes or until gelatin dissolves.
Let cool.
Add sugar substitute (to equal 1/3 cup sugar) to cooled gelatin.
Combine cottage cheese and vanilla in container of an electric blander; cover and process until smooth.
Gradually at gelatin mixture.
Place cheese mixture in a bowl, and chill 10 to 12 minutes or until slightly thickened, stirring occasionally.
Drain cherries, reserving liquid.
Combine cornstarch and cherry liquid in constantly until cornstarch mixture comes to a boil.
Reduce heat, and cook 1 minute.
Remove from heat and stir in cherries .
Let cool slightly; add sugar substitute (to equal ? cup sugar) , almond extract and food coloring, if desired.
Set cherry mixture aside .

Combine graham cracker crumbs, margarine and sugar substitute ( to equal one tablespoon sugar).
Press crumb mixture firmly into 9-inch pie plate.
Spoon cheese mixture into prepared crust; chill 15 minutes.
Top with cherry mixture.
Cover and chill at least 8 hours.
Yield 12 servings.

Note: Vary this basic recipe by using fresh fruit instead of the caned cherry mixture.
(The exchange values will remain the same.)
Try topping with 2 kiwifruit, peeled and thinly sliced, and one cup sliced fresh strawberries.
Brush fruit lightly with ? cup melted low-sugar apple jelly.

Ingredients:
2 teaspoons unflavored gelatin
2 tablespoons cold water
Sugar substitute to equal 1/3 cup sugar*
2 ? cups 1 % low-fat cottage cheese
1 teaspoon vanilla extract
1 ( 16-ounce) can cherries in water
2 teaspoons cornstarch
Sugar substitute to equal ? cup sugar*
1/8 teaspoon almond extract
6 drops red food coloring (optional)
14 ( 2 ?-inch) graham cracker squares , crushed
? cup reduced-calorie margarine, melted
Sugar substitute to equal one tablespoon sugar*

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