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Diabetic Friendly Chocolate Cheesecake
1 (5.25 ounce) package sugar-free chocolate graham crackers, crushed
1/3 cup reduced-calorie margarine, melted
1/4 teaspoon ground cinnamon
Cooking spray
1 (.25 ounce) envelope unflavored gelatin
1 cup fat-free milk
2 1/2 (8 ounce) packages 1/3-less-fat cream cheese (Neufchatel), softened
2 teaspoons vanilla extract
14 tablespoons granulated sugar substitute with aspartame (such as Equal
Spoonful)
1/4 cup unsweetened cocoa
5 (0.6 ounce) sugar-free chocolate wafer bars, coarsely chopped
Combine first 3 ingredients, stirring well. Press into bottom and 1 inch up sides of a 9-inch spring-form pan coated with cooking spray. Bake at 350 degrees for 8 minutes. Remove from oven; let cool on a wire rack.
Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Let cool slightly.
Beat cream cheese at medium speed of an electric mixer until creamy. Add vanilla, beating well. Add gelatin mixture, beating until smooth. Add sugar substitute and cocoa; beat just until blended. Pour mixture into prepared crust. Cover and chill at least 3 hours or until set. Before serving, top with chopped wafers. Serves 12.
Nutritional Information:
Per Serving: Calories 238 Fat 16.5g (sat 8.4g) Protein 8.1g Carbohydrate
20.8g Fiber 1.5g Cholesterol 36mg Sodium 308mg
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