No-Bake Chocolate Swirl Cheesecake

June 29, 2012 Leave a Comment

No-Bake Chocolate Swirl Cheesecake

There are so many of us who are diabetic, myself included.  So to be fair, I thought that I should also include recipes that we could enjoy as well as anyone else.   This No-Bake Chocolate Swirl Cheesecake recipe came from the Diabetic Living magazine.  I would love to hear from my followers, so if you liked it and if you would make it again, please let me know.

No-Bake Chocolate Swirl Cheesecake

No-Bake Chocolate Swirl Cheesecake

½ cup finely crushed graham crackers

2 Tbsp. butter, melted

1 envelope unflavored gelatin

3/4 cup fat-free milk

2 8-oz. packages reduced-fat cream cheese (Neufchatel), softened

1 8-oz. package fat-free cream cheese, softened

1 8-oz. carton fat-free dairy sour cream

1/3 cup sugar or sugar substitute equivalent to 1/3 cup sugar

2 tsp. vanilla

4-oz. semi-sweet chocolate, melted and cooled

Chocolate curls (optional)

In medium bowl, stir together finely crushed graham crackers and melted butter until crumbs are moistened.  Press mixture evenly onto bottom of an 8-inch springform pan (may not completely cover bottom).  Cover and chill while preparing filling.

In a small saucepan, sprinkle gelatin over milk; let stand for 5 minutes.  Heat and stir over low heat just until gelatin is dissolved.  Remove from heat.  Cool for 15 minutes.

In large bowl, beat cream cheese with an electric mixer until smooth.  Beat in sour cream, sugar and vanilla until mixed; gradually beat in gelatin mixture.  Divide mixture in half.  Gradually stir melted chocolate into half of the mixture.

Spoon half of the chocolate mixture over chilled crust in pan; spread evenly.  Carefully spoon half of the white mixture over chocolate mixture in small mounds.  Using a narrow, thin-bladed, metal spatula or a table knife, swirl chocolate and white mixtures.  Top with remaining chocolate mixture, spreading  evenly; spoon remaining white mixture over chocolate mixture in small mounds and swirl again.  Cover and chill about 24 hours or until set.

To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan.  Cut cheesecake into wedges.  If desired, garnish with chocolate curls.     Makes 16 slices.

Tip:

Sugar Substitutes:  Choose from Splenda Granular, Equal Spoonful or packets, or Sweet ’N Low bulk or packets.  Follow package directions to use product amount equivalent to 1/3 cup sugar.

 

Nutrition facts per serving: serving per recipe: 16, calories; 184, protein: 7, carbs: 15, fat, total: 11, cholesterol: 29, saturated fat: 7, dietary fiber total: 1, sodium: 232

 

Recipe for No-Bake Chocolate Swirl Cheesecake is from the magazine Diabetic Living)

Hope you enjoyed the No-Bake Chocolate Swirl Cheesecake recipe, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Strawberry Cream Pie Recipe

June 26, 2012 Leave a Comment

Strawberry Cream Pie

After looking through the magazine, Diabetic Living, I came across this recipe for a Strawberry Cream Pie.  I haven’t tried it, so I’m counting on my followers to tell me how it was.  Also, if it was easy to make and if you would make it again.

Strawberry Cream Pie Recipe

Strawberry Cream Pie

2 ½ cups strawberries

1 envelope unflavored gelatin

2 Tbsp. frozen lemonade concentrate, thawed

3 slightly beaten egg whites

1 Tbsp. tequila or orange juice

1 3-oz. package ladyfingers, split

2 Tbsp. orange juice

½ 8-oz. container frozen light whipped dessert topping, thawed

Sliced strawberries (optional) and Fresh mint (optional)

Place the 2 1/2 cups strawberries in blender container or food processor bowl.  Cover and blend or processor until nearly smooth.  Measure the strawberries, and you should have about 1 ½ cups.

In a medium saucepan stir together the sugar and gelatin.  Stir in the blended strawberries and lemonade concentrate.  Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved.  Gradually stir about half of the gelatin mixture into the egg whites.  Return mixture to the saucepan.  Cook, stirring constantly, over low heat about 3 minutes or until mixture is slightly thickened.  Do not boil.  Pour onto a medium bowl; stir in tequila or orange juice.  Chill until mixture mounds when spooned, stirring occasionally (about 2 hours)

Meanwhile, cut half of the split ladyfingers in half crosswise; stand on end around the outside edge of a 9-inch tart pan with a removable bottom or a 9-inch springform pan.  Arrange remaining spit ladyfingers in the bottom of pan.  Drizzle the 2 tablespoons orange juice over the ladyfingers.  Then fold the whipped topping into strawberry mixture.  Spoon into prepared pan.  Cover and chill about 2 hours or until set.  If desired, garnish with sliced strawberries and mint.    Makes 8 servings

Nutrition facts per serving:  calories; 130, protein: 4, carbs: 22, fat,total: 3, cholesterol: 39, saturated fat: 2, dietary fiber total: 1 vitamin A: 146, vitamin C; 29, sodium: 48, calcium : 10, iron:  1

Recipe for Strawberry Cream Pie is from the magazine Diabetic Living)

Hope you enjoyed the Strawberry Cream Pie recipe, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Filed Under: Pie Recipes Tagged With: , , ,
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