The Diabetic News' latest e-newsletter has an article about fracture risk in diabetics. It's well worth the risk. To read “Cause for Higher Fracture Risk in Diabetics Identified,” click here.
And now, for today's six recipes. Enjoy!
TWO BEAN CHILI
Yield: Makes about 7 cups (7 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View Online: http://diabeticgourmet.com/recipes/html/509.shtml
Ingredients
2 onions, coarsely chopped
2 cloves garlic, minced
2 teaspoons canola, corn, or olive oil
One 14-15 ounce can stewed tomatoes with juice
1 can or bottle beer (12 ounces)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon hot pepper sauce, or 1 tablespoon hot salsa or picante sauce
1/4 teaspoon salt (optional)
One 15-ounce can pinto beans, rinsed and drained
One 15-ounce can dark red kidney beans, rinsed and drained
1 large green bell pepper, cored, seeded, and coarsely chopped
Directions
Saute the onions and garlic in oil in a large saucepan or Dutch oven until tender, about 5 minutes. Stir in the tomatoes with their liquid, the beer, chili powder, cumin, hot sauce, and salt (if desired).
Simmer, uncovered, 15 minutes. Stir in the beans and green pepper; simmer, uncovered, 15 minutes longer.
Nutritional Information Per Serving
Calories: 173 ; Protein: 9 g ; Fat: 2 g ; Sodium: 238 mg; Cholesterol: 0 mg ; Carbohydrates: 32 g
Exchanges: 1-1/2 Starch, 2 Vegetable
FRESH SPINACH SALAD
Yield: 6 cups (4 servings)
Source: Light and Easy Diabetes Cuisine
Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml
View Online: http://diabeticgourmet.com/recipes/html/578.shtml
Ingredients
5 cups (5 ounces) packed torn spinach leaves (about 1/2 of a 10-ounce bag), washed and thick stems removed
1-1/2 cups (3 ounces) thinly sliced mushrooms
1/3 cup thinly sliced red onion rings
1/3 cup prepared fat-free or light red French or honey Dijon salad dressing
1/8 teaspoon freshly ground pepper
1/4 cup croutons (optional)
Directions
In a large bowl, combine the spinach, mushrooms, and onion; toss to mix.
Drizzle the dressing over the salad; toss to coat the greens.
Sprinkle the salad with freshly ground pepper and top with croutons if desired.
Nutritional Information Per Serving
Calories: 50 ; Protein: 2 g ; Sodium: 208 mg; Cholesterol: 0 mg ; Dietary Fiber: 1 g ; Sugars: 7 g ; Carbohydrates: 10 g
Exchanges: 1/2 Starch, 1 Vegetable
MANGO FRAPPE
When it's hot out, this just hits the spot. Refreshing, cool, nutritious - who needs soda?
Yield: 3 cups (3 Servings)
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
1 medium whole ripe mango (12 ounces), peeled and pitted
3/4 cup orange juice
1/4 cup lime juice
1-1/4 cups club soda
2 ice cubes
Directions
Puree the mango in a food processor or blender. Add the orange and lime juices; process until smooth.
Add the club soda and ice cubes; process just to blend and crush the ice. Serve at once.
Nutritional Information Per Serving: (1 cup): Calories: 83, Fat: 0 g, Cholesterol: 0 mg, Sodium: 27 mg, Carbohydrate: 22 g, Dietary Fiber: 2 g, Sugars: 18 g, Protein: 1 g Diabetic Exchanges: 1-1/2 Fruit
SWEET POTATO PIE
Yield: 1 pie (8 servings)
Source: "The New Family Cookbook for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
3 tablespoons margarine
1/4 cup sugar
1/4 teaspoon salt
1 large egg yolk
3 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
3 large sweet potatoes (1-1/2 pounds total), cooked, peeled, and mashed
1 cup fat-free evaporated milk
3 large egg whites
1 prepared 9-inch pie shell, unbaked
Directions
Preheat the oven to 350 degrees F. Beat together the margarine, sugar, and salt in a large bowl. Add the egg yolk, lemon juice, lemon zest, and cinnamon; mix well. Stir in the sweet potatoes and milk; mix again.
Beat the egg whites to stiff peaks and fold them into the sweet potato mixture; pour into the pie shell. Bake for about 40 to 50 minutes, or until a knife inserted in the center comes out clean. Cool and cut the pie in 8 equal slices.
Nutritional Information Per Serving (1 slice): Calories: 291, Fat: 13 g, Cholesterol: 28 mg, Sodium: 313 mg, Carbohydrate: 38 g, Dietary Fiber: 3 g, Sugars: 17 g, Protein: 7 g; Diabetic Exchanges: 2-1/2 Other Carbohydrate, 2 Fat
CHOCOLATE YOGURT POPS
Found at the Diabetic Gourmet website. The recipe can be viewed at http://diabeticgourmet.com/recipes/html/1117.shtml. Recipe states, "Kids will love to help you make these fun popsicles!" Both adults and kids will love these. Serves: 4
Ingredients
1 (8 ounce) container plain nonfat yogurt
1/4 cup sugar-free cocoa mix
1/4 cup Splenda No Calorie Sweetener, Granulated
4 popsicle sticks
Directions
Mix all ingredients in a small mixing bowl. Spoon mixture into four, 3 ounce paper cups. Set cups in a muffin pan or on a flat plate. Place popsicle sticks in the center. Freeze about 3 hours or until solid.
Peel paper cups away from popsicles before serving.
Nutritional Information (Per Serving): Calories: 50; Protein: 4 g; Sodium: 80 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 0 g; Sugars: 8 g; Carbohydrates: 10 g
CHOCOLATE COFFEE TIRAMISU
Chocolate, coffee, tiramisu...what's not to like?
Makes: 16 Servings
Source: The Best Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/25.shtml
View Online: http://diabeticgourmet.com/recipes/html/520.shtml
Ingredients
1-1/2 cups 5% ricotta cheese
1/2 cup light cream cheese
1/2 cup granulated sugar
3 tablespoons cocoa
1 egg yolk
1 teaspoon vanilla
3 egg whites
1/3 cup granulated sugar
3/4 strong, prepared coffee
3 tablespoon chocolate or coffee-flavored liqueur
16 lady finger cookies
Directions
Spray a 9-inch square baking dish with vegetable spray.
In a food processor, combine ricotta cheese, cream cheese, 1/2 cup sugar, cocoa, egg yolk and vanilla until smooth; transfer to a bowl.
In bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and continue to beat until stiff peaks form. Gently fold the whites into the ricotta mixture.
Combine coffee and liqueur in a small bowl.
Put half of lady fingers in bottom of dish. Sprinkle with half of coffee-liqueur mixture. Spread half of ricotta mixtureon top. Repeat layers. Cover and chill for at least 3 hours, or overnight.
Nutritional Information Per Serving: Calories: 150; Protein: 6 g; Fat: 5 g; Sodium: 102 mg; Cholesterol: 66 mg; Carbohydrates: 21 g; Exchanges: 1/2 Starch, 1 Other Carbohydrate, 1/2 Lean Meat, 1/2 Fat
Showing posts with label Chocolate Yogurt Pops. Show all posts
Showing posts with label Chocolate Yogurt Pops. Show all posts
Friday, January 22, 2016
Thursday, September 24, 2015
Thursday Recipes
Yesterday, I received an email from Diabetes Self-Management. The magazine is requesting diabetics to tell how the Affordable Care Act – aka “Obamacare” – has affected them. If you would like to be part of the conversation, click here.
And now, for today's six recipes. Enjoy!
PINEAPPLE LIME SORBET
Yield: 4 servings
Found online at http://diabeticgourmet.com/recipes/html/566.shtml
Ingredients
1-1/2 cups pineapple puree
2 teaspoons grated lime or lemon zest
3/4 cup freshly squeezed lime or lemon juice
1/4 cup water
Thin slices lime or lemon
Directions
In a bowl, stir together pineapple puree, lime zest and juice, water and, if desired, sugar.
In an ice cream maker, freeze according to manufacturer's directions.
Divide among 4 individual dessert dishes.
Serve garnished with thin slices of lime.
Nutritional Information (Per Serving): Calories: 38; Protein: 1 g; Sodium: 1 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 11 g; Exchanges: 2/3 fruit
CHOCOLATE YOGURT POPS
Found at the Diabetic Gourmet website. The recipe can be viewed at http://diabeticgourmet.com/recipes/html/1117.shtml. Recipe states, "Kids will love to help you make these fun popsicles!" Both adults and kids will love these. Serves: 4
Ingredients
1 (8 ounce) container plain nonfat yogurt
1/4 cup sugar-free cocoa mix
1/4 cup Splenda No Calorie Sweetener, Granulated
4 popsicle sticks
Directions
Mix all ingredients in a small mixing bowl. Spoon mixture into four, 3 ounce paper cups. Set cups in a muffin pan or on a flat plate. Place popsicle sticks in the center. Freeze about 3 hours or until solid.
Peel paper cups away from popsicles before serving.
Nutritional Information (Per Serving): Calories: 50; Protein: 4 g; Sodium: 80 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 0 g; Sugars: 8 g; Carbohydrates: 10 g
CARROT CAKE
Yield: Makes 12 slices; 1 slice per serving
Source: "Great Healthy Food - Diabetes" by Azmina Govindji
Book Info: http://diabeticgourmet.com/book_archive/details/7.shtml
Print Version: http://diabeticgourmet.com/recipes/html/614.shtml
Ingredients
1-1/4 cups whole wheat flour
Pinch of salt
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup light brown sugar
3/4 cup raisins, soaked overnight in 1/2 cup unsweetened orange juice
4 medium carrots, peeled and finely grated
1 tablespoon sunflower oil
2 medium egg whites, at room temperature
3-1/2 ounces low-fat cream cheese beaten with 2 teaspoons sifted confectioners' sugar
Directions
Preheat the oven to 325 degrees F. Lightly grease an 8 x 4 inch loaf pan and line it with parchment paper.
Sift the flour, salt, baking powder, cinnamon and ginger into a large bowl, tipping in any bran left in the sifter.
Stir in the sugar, raisins with their juice, carrots and oil and mix well.
Beat the egg whites until they stand up in soft peaks, then fold lightly but thoroughly into the carrot mixture, using a large spoon or spatula.
Pour into the pan and bake in the center of the oven for about 1-1/4 hours, or until a skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack and peel off the lining paper. When completely cool, cut in half horizontally and fill with the sweetened cream cheese.
Nutritional Information Per Serving (1/12 of recipe): Calories: 137, Protein: 4 g, Fat: 3 g, Saturated Fat: 1 g, Carbohydrate: 26 g, Fiber: 3 g, Cholesterol: 5 mg, Sodium: 154 mg Diabetic Exchanges: 1 Starch, 2/3 Fruit, 1/2 Fat
APRICOT-WALNUT SWIRL COFFEECAKE
This recipe can be found online at http://diabeticgourmet.com/recipes/html/1119.shtml. The recipe states, "This simple-to-make coffeecake, with it's apricot, cinnamon and nut filling, has all the richness of full fat and the taste of sugar." Yields 16 servings.
Ingredients
Walnut Filling:
1/2 cup sugar-free apricot preserves or apricot spreadable fruit
3/4 cup Equal Spoonful*
4 teaspoons ground cinnamon
1/2 cup chopped nuts
Coffeecake:
2-1/2 cups reduced-fat baking mix (Bisquick)
2 cups Equal Spoonful/Granulated*
2 tablespoons cornstarch
1 cup low fat vanilla yogurt
6 tablespoons stick butter or margarine, melted
1/4 cup 2% milk
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
* May substitute 12 packets Equal sweetener
** May substitute 48 packets Equal sweetener
Directions
For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal, cinnamon and nuts in small bowl; set aside.
For Coffeecake, combine baking mix, 2 cups Equal and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well sprayed 9 or 12 cup bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.
Bake in preheated 350F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto rack and cool.
Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.
Nutritional Information (Per Serving): Calories: 175; Protein: 4 g; Sodium: 308 mg; Cholesterol: 18 mg; Fat: 7 g; Carbohydrates: 27 g; Exchanges: 2 starch, 1 fat
CHOCOLATE COFFEE TIRAMISU
Chocolate, coffee, tiramisu...what's not to like?
Makes: 16 Servings
Source: The Best Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/25.shtml
View Online: http://diabeticgourmet.com/recipes/html/520.shtml
Ingredients
1-1/2 cups 5% ricotta cheese
1/2 cup light cream cheese
1/2 cup granulated sugar
3 tablespoons cocoa
1 egg yolk
1 teaspoon vanilla
3 egg whites
1/3 cup granulated sugar
3/4 strong, prepared coffee
3 tablespoon chocolate or coffee-flavored liqueur
16 lady finger cookies
Directions
Spray a 9-inch square baking dish with vegetable spray.
In a food processor, combine ricotta cheese, cream cheese, 1/2 cup sugar, cocoa, egg yolk and vanilla until smooth; transfer to a bowl.
In bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and continue to beat until stiff peaks form. Gently fold the whites into the ricotta mixture.
Combine coffee and liqueur in a small bowl.
Put half of lady fingers in bottom of dish. Sprinkle with half of coffee-liqueur mixture. Spread half of ricotta mixtureon top. Repeat layers. Cover and chill for at least 3 hours, or overnight.
Nutritional Information Per Serving: Calories: 150; Protein: 6 g; Fat: 5 g; Sodium: 102 mg; Cholesterol: 66 mg; Carbohydrates: 21 g; Exchanges: 1/2 Starch, 1 Other Carbohydrate, 1/2 Lean Meat, 1/2 Fat
CRANBERRY ORANGE CHEESECAKE
This recipe can be found at http://diabeticgourmet.com/recipes/html/982.shtml. The recipe states, "Chopped fresh cranberries, grated orange peel and the tang of gingersnaps make this a festive looking and delicious cheesecake variation." Serves 16
Ingredients
Crust Ingredients:
1-1/3 cups gingersnap crumbs
3 tablespoons Equal Spoonful or Granulated*
3 tablespoons stick butter or margarine, melted
Cheesecake Ingredients:
3 packages (8 ounces each) reduced fat cream cheese, softened
1 cup Equal Spoonful or Granulated**
2 eggs
2 egg whites
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup reduced-fat sour cream
2 teaspoons vanilla
1 cup chopped fresh or frozen cranberries
1-1/2 teaspoons grated orange peel
Additional grated orange peel (optional)
* May substitute 4-1/2 packets Equal sweetener
** May Substitute 24 packets Equal sweetener
Directions
For Crust, combine gingersnap crumbs, 3 tablespoons Equal and melted butter. Reserve 2 tablespoons crumb mixture. Press remaining crumb mixture onto bottom of 9-inch springform pan. Bake in preheated 325 degrees F oven 8 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, beat cream cheese and 1 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites, cornstarch and salt. Fold in sour cream and vanilla until combined. Gently stir in cranberries and orange peel. Pour batter over baked crust. Sprinkle with reserved crumb mixture. Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Garnish top of cheesecake with grated orange peel, if desired. Cut cake into wedges.
Nutritional Information (Per Serving): Calories: 196; Protein: 7 g; Sodium: 268 mg; Cholesterol: 62 mg; Fat: 13 g; Carbohydrates: 13 g; Exchanges: 1 milk, 2-1/2 fat
And now, for today's six recipes. Enjoy!
PINEAPPLE LIME SORBET
Yield: 4 servings
Found online at http://diabeticgourmet.com/recipes/html/566.shtml
Ingredients
1-1/2 cups pineapple puree
2 teaspoons grated lime or lemon zest
3/4 cup freshly squeezed lime or lemon juice
1/4 cup water
Thin slices lime or lemon
Directions
In a bowl, stir together pineapple puree, lime zest and juice, water and, if desired, sugar.
In an ice cream maker, freeze according to manufacturer's directions.
Divide among 4 individual dessert dishes.
Serve garnished with thin slices of lime.
Nutritional Information (Per Serving): Calories: 38; Protein: 1 g; Sodium: 1 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 11 g; Exchanges: 2/3 fruit
CHOCOLATE YOGURT POPS
Found at the Diabetic Gourmet website. The recipe can be viewed at http://diabeticgourmet.com/recipes/html/1117.shtml. Recipe states, "Kids will love to help you make these fun popsicles!" Both adults and kids will love these. Serves: 4
Ingredients
1 (8 ounce) container plain nonfat yogurt
1/4 cup sugar-free cocoa mix
1/4 cup Splenda No Calorie Sweetener, Granulated
4 popsicle sticks
Directions
Mix all ingredients in a small mixing bowl. Spoon mixture into four, 3 ounce paper cups. Set cups in a muffin pan or on a flat plate. Place popsicle sticks in the center. Freeze about 3 hours or until solid.
Peel paper cups away from popsicles before serving.
Nutritional Information (Per Serving): Calories: 50; Protein: 4 g; Sodium: 80 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 0 g; Sugars: 8 g; Carbohydrates: 10 g
CARROT CAKE
Yield: Makes 12 slices; 1 slice per serving
Source: "Great Healthy Food - Diabetes" by Azmina Govindji
Book Info: http://diabeticgourmet.com/book_archive/details/7.shtml
Print Version: http://diabeticgourmet.com/recipes/html/614.shtml
Ingredients
1-1/4 cups whole wheat flour
Pinch of salt
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup light brown sugar
3/4 cup raisins, soaked overnight in 1/2 cup unsweetened orange juice
4 medium carrots, peeled and finely grated
1 tablespoon sunflower oil
2 medium egg whites, at room temperature
3-1/2 ounces low-fat cream cheese beaten with 2 teaspoons sifted confectioners' sugar
Directions
Preheat the oven to 325 degrees F. Lightly grease an 8 x 4 inch loaf pan and line it with parchment paper.
Sift the flour, salt, baking powder, cinnamon and ginger into a large bowl, tipping in any bran left in the sifter.
Stir in the sugar, raisins with their juice, carrots and oil and mix well.
Beat the egg whites until they stand up in soft peaks, then fold lightly but thoroughly into the carrot mixture, using a large spoon or spatula.
Pour into the pan and bake in the center of the oven for about 1-1/4 hours, or until a skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack and peel off the lining paper. When completely cool, cut in half horizontally and fill with the sweetened cream cheese.
Nutritional Information Per Serving (1/12 of recipe): Calories: 137, Protein: 4 g, Fat: 3 g, Saturated Fat: 1 g, Carbohydrate: 26 g, Fiber: 3 g, Cholesterol: 5 mg, Sodium: 154 mg Diabetic Exchanges: 1 Starch, 2/3 Fruit, 1/2 Fat
APRICOT-WALNUT SWIRL COFFEECAKE
This recipe can be found online at http://diabeticgourmet.com/recipes/html/1119.shtml. The recipe states, "This simple-to-make coffeecake, with it's apricot, cinnamon and nut filling, has all the richness of full fat and the taste of sugar." Yields 16 servings.
Ingredients
Walnut Filling:
1/2 cup sugar-free apricot preserves or apricot spreadable fruit
3/4 cup Equal Spoonful*
4 teaspoons ground cinnamon
1/2 cup chopped nuts
Coffeecake:
2-1/2 cups reduced-fat baking mix (Bisquick)
2 cups Equal Spoonful/Granulated*
2 tablespoons cornstarch
1 cup low fat vanilla yogurt
6 tablespoons stick butter or margarine, melted
1/4 cup 2% milk
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
* May substitute 12 packets Equal sweetener
** May substitute 48 packets Equal sweetener
Directions
For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal, cinnamon and nuts in small bowl; set aside.
For Coffeecake, combine baking mix, 2 cups Equal and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well sprayed 9 or 12 cup bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.
Bake in preheated 350F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto rack and cool.
Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.
Nutritional Information (Per Serving): Calories: 175; Protein: 4 g; Sodium: 308 mg; Cholesterol: 18 mg; Fat: 7 g; Carbohydrates: 27 g; Exchanges: 2 starch, 1 fat
CHOCOLATE COFFEE TIRAMISU
Chocolate, coffee, tiramisu...what's not to like?
Makes: 16 Servings
Source: The Best Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/25.shtml
View Online: http://diabeticgourmet.com/recipes/html/520.shtml
Ingredients
1-1/2 cups 5% ricotta cheese
1/2 cup light cream cheese
1/2 cup granulated sugar
3 tablespoons cocoa
1 egg yolk
1 teaspoon vanilla
3 egg whites
1/3 cup granulated sugar
3/4 strong, prepared coffee
3 tablespoon chocolate or coffee-flavored liqueur
16 lady finger cookies
Directions
Spray a 9-inch square baking dish with vegetable spray.
In a food processor, combine ricotta cheese, cream cheese, 1/2 cup sugar, cocoa, egg yolk and vanilla until smooth; transfer to a bowl.
In bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and continue to beat until stiff peaks form. Gently fold the whites into the ricotta mixture.
Combine coffee and liqueur in a small bowl.
Put half of lady fingers in bottom of dish. Sprinkle with half of coffee-liqueur mixture. Spread half of ricotta mixtureon top. Repeat layers. Cover and chill for at least 3 hours, or overnight.
Nutritional Information Per Serving: Calories: 150; Protein: 6 g; Fat: 5 g; Sodium: 102 mg; Cholesterol: 66 mg; Carbohydrates: 21 g; Exchanges: 1/2 Starch, 1 Other Carbohydrate, 1/2 Lean Meat, 1/2 Fat
CRANBERRY ORANGE CHEESECAKE
This recipe can be found at http://diabeticgourmet.com/recipes/html/982.shtml. The recipe states, "Chopped fresh cranberries, grated orange peel and the tang of gingersnaps make this a festive looking and delicious cheesecake variation." Serves 16
Ingredients
Crust Ingredients:
1-1/3 cups gingersnap crumbs
3 tablespoons Equal Spoonful or Granulated*
3 tablespoons stick butter or margarine, melted
Cheesecake Ingredients:
3 packages (8 ounces each) reduced fat cream cheese, softened
1 cup Equal Spoonful or Granulated**
2 eggs
2 egg whites
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup reduced-fat sour cream
2 teaspoons vanilla
1 cup chopped fresh or frozen cranberries
1-1/2 teaspoons grated orange peel
Additional grated orange peel (optional)
* May substitute 4-1/2 packets Equal sweetener
** May Substitute 24 packets Equal sweetener
Directions
For Crust, combine gingersnap crumbs, 3 tablespoons Equal and melted butter. Reserve 2 tablespoons crumb mixture. Press remaining crumb mixture onto bottom of 9-inch springform pan. Bake in preheated 325 degrees F oven 8 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, beat cream cheese and 1 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites, cornstarch and salt. Fold in sour cream and vanilla until combined. Gently stir in cranberries and orange peel. Pour batter over baked crust. Sprinkle with reserved crumb mixture. Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Garnish top of cheesecake with grated orange peel, if desired. Cut cake into wedges.
Nutritional Information (Per Serving): Calories: 196; Protein: 7 g; Sodium: 268 mg; Cholesterol: 62 mg; Fat: 13 g; Carbohydrates: 13 g; Exchanges: 1 milk, 2-1/2 fat
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