Diabetic Cheesecake Recipe
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Diabetic Cheesecake Ingredients And Preparations

wafer squares - 6 graham
margarine, melted - 1 1/2 tbsp
granulated gelatin - 1 tbsp
cold water - 1/2 cup
boiling water - 1/3 cup
grated lemon rind - 1/2 tsp
fresh lemon juice - 1/2 cup
sugar substitute equal to 1/4 cup sugar
water - 2 tbsp
4%-fat cream-style cottage cheese - 2 cups
lemon extract - 1/2 tsp
large strawberries - 4
Vegetable pan spray - as needed

- Prepare an 8- by 8- by 2-inch cake pan with vegetable pan-coating; set aside.
-Make fine crumbs with graham crackers (1/2 cup) and mix thoroughly with melted 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 to 15 seconds.
- Add partially set gelatin mixture; turn to 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 by 2 inches) each will have a strawberry garnish in center.
- Chill several hours, until set.

Nutrition Facts: Carbohydrates 8g; Protein 8g; Fat 5g; Calories 106; Fiber 0.3g; Sodium 263mg; Cholesterol 8mg.

This recipe yields 8 servings.

Exchanges Per Serving: 1 Medium-fat Meat, 1/2 Fruit.

Note: This recipe is suitable for occasional use if sodium restriction is not severe.

"The Art of Cooking for the Diabetic" by Mary Abbott Hess"



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