Thursday, December 9, 2010
Diabetic Cheesecake
Diabetic Cheesecake
6 Plain graham wafers - 2 1/2 x 2 1/2 inches each
1 1/2 tb Margarine, melted
1 tb Granulated gelatin
1/2 c Cold water
1/3 c Boiling water
1/2 ts Grated lemon rind
1/2 c Fresh lemon juice
Sugar substitute equivalent to 1/4 cup sugar
2 tb Water
2 c (16 oz) cream-style cottage cheese 4% fat
1/2 ts Lemon extract
4 lg Strawberries
Prepare an 8" x 8" x 2" 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 10-15 seconds. Add partially set gelatin mixture; turnto 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.
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