Diabetic Recipes

Diabetic Chocolate Cheesecake

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Yield: 8 servings

Ingredients

Crust

  • 3/4 cup Graham crackers crumbs
  • 1/2 teaspoon cinnamon
  • 2 tablespoons granulated sugar
  • 2 tablespoons canola or olive oil

Filling

  • 3 large egg whites
  • 1/3 cup granulated sugar
  • 2 cups nonfat ricotta cheese
  • 1/4 cup cocoa
  • 1/3 cup yogurt cheese*
  • 1 teaspoon vanilla extract

Instructions

  1. See note regarding preparation of the Yogurt Cheese. This must be done in advance.
  2. Heat oven to 350 degrees F. Spray an 8 inch springform pan with cooking spray. Fill a 13 x 9 x 2 inch pan halfway with hot water. Place in oven on shelf below where chocolate cheesecake will be placed. This will prevent the top of cheesecake from cracking.

Crust

  1. In small bowl, combine all crust ingredients. Press onto bottom and part way up sides of pan. Set aside.

Filling

  1. In food processor or blender, combine egg whites, sugar, ricotta, cocoa, yogurt cheese and vanilla extract; process, scraping sides occasionally, for 1 minute until smooth and thick. Pour into crust.
  2. Bake for 30 to 35 minutes until filling is just set (center will jiggle slightly). Turn off oven and leave cake in closed oven 5 minutes longer.
  3. Remove from oven and cool about an hour on wire rack.
  4. Cover and refrigerate at least 3 hours before serving.

Notes

* Place plain, nonfat yogurt into cheesecloth or a coffee filter. Place in strainer over a small bowl or cup. Allow to drain for 2 to 24 hours, covered and refrigerated, until cheese reaches desired consistency. Discard the whey (liquid). Store in covered container in refrigerator.

Nutrition

Per serving; Calories: 176; Protein: 11 g; Sodium: 140 mg; Cholesterol: 0 mg; Fat: 4 g; Carbohydrates: 22 g

Exchanges: 1 starch; 1/2 skim milk



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