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Last Updated: Apr 27th, 2008 - 01:20:10
Cheesecake for Diabetics
By Melissa Gruber
Apr 18, 2008, 15:18
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Quantity |
Ingredients |
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4 large
1-1/2 teaspoons
1 teaspoon
1 each
1 tablespoon
1/2 cup
1/2 cup
2 tablespoons
2 cups
1-1/2 teaspoons
1-1/2 packets
1-1/2 packets
1/2 cup
6 whole
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Graham crackers
Grated lemon rind
Margarine
Egg White only
Granulated gelatin
Instant nonfat milk powder
Cold water
Fresh lemon juice
Plain low-fat yogurt
Vanilla extract
Sugar substitute
Sugar substitute
Iced water
Strawberries (as garnish)
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Put crackers in a plastic bag and tie the top. Crush with a rolling pin to make fine crumbs.
Melt margarine and spread evenly over the bottom of a round cake pan. Sprinkle cracker crumbs evenly over the bottom only and press gently. Chill in refrigerator.
Soak gelatin in cold water first; place in double boiler over medium heat to dissolve gelatin. Combine yogurt and first measure of sugar substitute and beat with mixer at moderate speed, adding dissolved gelatin gradually. Chill until it has the consistency of an unbeaten egg white.
Meanwhile, combine iced water, lemon rind, egg white, and dry milk powder in a bowl and beat with a rotary beater until soft peaks form. Add lemon juice, vanilla, and second measure of sugar substitute and beat at high speed until stiff. Fold into partially set yogurt mixture and blend very well. Spoon mixture on top of crumbs in pan and chill four or more hours or until set.
To unmold, loosen around edge of mold with thin spatula right down to the bottom of the pan. Turn a large plate upside down and place on top of the mold. Turn plate and pan over and cover the top of the pan for a few seconds with a hot cloth. Remove cloth and lift pan from mold. Garnish with strawberries.
Serves 6
© Copyright 2008 by Classbrain.com
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