Cherry Cheesecake
Source of Recipe
The Complete Quick & Hearty Diabetic Cookbook - ADA
Recipe Introduction
You can substitute blueberries or strawberries for the cherries in this creamy cheesecake.
Cherry Cheesecake
You can substitute blueberries or strawberries for the cherries in this creamy cheesecake.
WW Points
Exchanges
Serves: 8
1 can (13-0z.) evaporated skimmed milk
2 T. cornstarch
1 T. liquid sugar substitute
3 0z. low-fat cream cheese, softened
1/2 c. fresh lemon juice
1 tsp. vanilla extract
1 prepared Crumb pie shell (recipe follows)
1 can (12 oz.) unsweetened sour cherries, undrained
2 T. cornstarch
1 T. sugar substitute
In a large saucepan over medium heat, heat the milk and cornstarch; stir constantly, but do not boil. Remove from heat, stir in sugar substitute and set aside to cool.
In a small bowl, beat cream cheese until light and fluffy. Add to cooled milk mixture, beat in lemon juice and vanilla. Pour mixture into prepared pie shell and refrigerate 2-3 hours or until firm.
Topping:
Drain cherries over a saucepan, so that only liquid goes into pan. Add cornstarch to cherry liquid and simmer over medium heat until thick and clear. Stir in cherries and sugar substitute, mix well. Spread topping over cheesecake and refrigerate until ready to serve.
One serving (includes pie shell) equals: 200 calories�5 gm fat (2 gm saturated)�12 mg cholesterol�30 gm carbohydrate�1 gm fiber�7 gm protein�213 mg sodium ++++ Exchanges: 2 starch�1 fat ++++ WWP: 5
Crumb Pie Shell
The Complete Quick & Hearty Diabetic Cookbook - ADA
You can use this basic pie shell with almost any filling.
WW Points
Exchanges
Yield: One... 10-in. pie shell
1-1/4 c. finely crumbed Zwieback crackers
3 T. low-calorie margarine, melted
1 T. water
1/8 tsp. cinnamon
In a medium bowl, combine all ingredients, mix well. Spread mixture evenly into a 10-in. pie pan. Press mixture firmly onto the sides and bottom of the pan. Bake at 325� for 8-10 minutes, or refrigerate after baking until ready to use.
One 1/8th of shell only equals: 104 calories�4 gm fat (1 gm saturated)� 4 mg cholesterol�15 gm carbohydrate�1 gm fiber�2 gm protein�80 mg sodium ++++ Exchanges: 1 starch�1/2 fat ++++ WWP: 2.8
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