Cheesecake for Diabetics
Guilt Free Cheesecake
Cook Books and Essentials
Sugar Substitute Cheesecake with Cottage Cheese
This is a no cook cheesecake desert for diabetics or for those watching their sugar intake, yet still would like dessert.
1 1/2 Tablespoon melted margarine
6 Plain graham wafers (2 1/2 x 2 1/2 inches each)
1 Tablespoon granulated gelatin
1/3 cup boiling water
1/2 cup cold water
1/2 cup fresh lemon juice
1/2 teaspoon grated lemon rind
Sugar substitute equivalent to 1/4 cup sugar
2 Tablespoon water
2 cups (16 oz) cream-style cottage cheese 4% fat
1/2 Tablespoon lemon extract
4 large strawberries
1. Spray and coat an 8" x 8" x 2" cake pan with vegetable pan-coating; set aside.
2. Use a rolling pin or glass to make fine crumbs, with graham crackers (1/2 cup) and mix thoroughly with the melted margarine; set aside.
3. 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.
4. 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; turn to high speed 15 seconds or until well blended. Pour into prepared pan.
5. Sprinkle graham cracker crumbs evenly over top. Wash, hull, and dry strawberries, then 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.
Note: Can substitute a lower fat cottage cheese. But won't be as creamy.
The copyright to this article is owned by Sandy Mertens (sandyspider). Permission to republish this article in print or online must be granted by the author in writing. (You can, however, freely use the opening introduction and photo with a link to the article here on HubPages to read the remainder of the article.)
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The Fight of the Cheeses
Cream Cheese Versus Cottage Cheese
Both cream cheese and cottage cheese are low in sugar. Cream cheese has 1 gram of sugar per serving size. Cottage cheese with 4% milk fat has 4 grams of sugar per serving size. A reduced milk fat cottage cheese will have less sugar carbohydrates.
There are 2 grams of protein in a serving of cream cheese and 13 grams of protein in cottage cheese with the 4% milk fat.
Cream cheese has 9 grams of total fat and 35mg of cholesterol. While cottage cheese with 4% milk fat has 5 grams of total fat and 20mg of cholesterol.
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