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How to Make Lemon Cheesecake that is Diabetic Friendly

Receiving a diagnosis of diabetes usually means a change in lifestyle and diet. If you are like me–I have a unpleasant sweet tooth!–I had this mental image of all things sweet and good disappearing from my diet. Imagine my surprise to discover this is not true. In fact, doctors and nutritionists recommend eating fresh fruit. And there are many ways to make savory diabetic desserts. As with all foods,
we diabetics have to watch our portions and even more so with sweets. Do not make this cheesecake and eat it every before bedtime! But incorporated into a healthy diet, you should be able to enjoy it. With its sugar-free ingredients and fresh fruits, it is healthy and tasty enough for anyone!DIABETIC’S LEMON CHEESECAKE

1 1/4 graham cracker crumbs*

1/4 cup Splenda granular

1/3 cup butter, melted

1 pkg (3-oz) sugar-free lemon gelatin mix

2/3 cup boiling water

2 bars (8-oz each) light cream cheese

6-oz. lite/firm silken tofu

grated rind of 1 lemon

juice of 1 lemon

1 cup sugar-free frozen whipped topping, thawed

Fresh fruit of your choice, optional

In a little mixing bowl combine the graham cracker crumbs, Splenda, and melted butter until mixed together well. Using the back of a large spoon, press the mixture upon the bottom and up the sides of an 8-inch springform pan. Chill the crust for about ten minutes.

In a blender container mix the lemon gelatin mix and the hot water; slowly add in the cream cheese and the tofu. Continue to mix until mild. Pour the mixture into a large mixing bowl and add the lemon rind, lemon juice and the thawed topping. Pour into the prepared pan, smoothing the summit. Chill for 4 hours or more. Before serving garnish with more whipped topping and fresh fruit/fruits of your choice, if desired.

*If you cannot use crumbs made from graham crackers, make your crumbs from sugar-free butter cookies or sugar-free vanilla wafers.

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