Mixed Berry Cheesecake
This luscious, creamy cheesecake is a low-fat, reduced-sugar indulgence for those with a sweet tooth. Mixed berries add that extra punch of both color and flavor for a tantalizing treat.
Ingredients:
- 1-1/2 cups fruit-juice-sweetened breakfast cereal flakes
- 15 sugar-free low-fat butter-flavored cookies
- 1 tablespoon canola oil
- 2 packages (8 ounces each) fat-free cream cheese, softened
- 2 cartons (8 ounces each) raspberry fat-free yogurt
- 1 package (8 ounces) Neufchâtel cream cheese, softened
- ½ cup no-sugar-added seedless blackberry preserves
- ½ cup no-sugar-added blueberry preserves
- 6 packets sugar substitute or equivalent of 1/4 cup sugar
- 1 tablespoon vanilla
- ¼ cup water
- 1 package (4-serving size) sugar-free strawberry-flavored gelatin
- 3 cups fresh or frozen unsweetened mixed berries, thawed
Directions:
1. Preheat oven to 400°F. Spray 10-inch Springform Pan with nonstick cooking spray.
2. To prepare crust, combine cereal, cookies and oil in food processor; process with on/off pulses until finely crushed. Press firmly onto bottom and 1/2 inch up side of pan. Bake 5 to 8 minutes or until crust is golden brown.
3. To prepare cheesecake, combine cream cheese, yogurt, Neufchâtel cheese, preserves, sugar substitute and vanilla in large bowl. Beat with electric mixer at high speed until smooth.
4. Combine water and gelatin in small microwavable bowl; microwave on HIGH 30 seconds to 1 minute or until water is boiling and gelatin is dissolved. Cool slightly. Add to cheese mixture; beat an additional 2 to 3 minutes or until well blended. Pour into prepared pan; cover and refrigerate at least 24 hours. Top cheesecake with berries. Cut into 16 slices before serving.
Nutrition per Serving:
(Serving size = 1 slice cheesecake with 3 tablespoons berries)
- Calories = 186
- Total fat = 5 g
- Saturated fat = 2 g
- Cholesterol = 11 mg
- Carbohydrate = 26 g
- Fiber = 2 g
- Protein = 8 g
- Sodium = 290 mg
Dietary Exchanges:
- Meat = 1
- Fruit = 1 ½
- Starch = ½
- Fat = ½
About the Author
Aimee Croatti is a writer for American Diabetes Services, who provide low cost and free diabetic supplies to diabetics who qualify through their medical insurance plans. As the nation's leading diabetic supply company, we are a Medicare provider and work with most major medical insurance plans. Additionally, American Diabetes Services accepts assignment on Medicare and private insurance claims.
What is the best inexpensive brand of springform pans and where to purchase them?
I prefer nonstick and a heavy weight.
I bought mine at TJ Maxx. Good brands but really cheap. You can probably try Home Goods or Tuesday Mornings, too. Or, check out Target. They have a lot of nice cheap stuff.
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Nonstick Springform
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Nonstick Springform
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Mixed Berry Cheesecake by American Diabetes Services
This luscious, creamy cheesecake is a low-fat, reduced-sugar indulgence for those with a sweet tooth. Mixed berries add that extra punch of both color and flavor for a tantalizing treat.
Ingredients:
* 1-1/2 cups fruit-juice-sweetened breakfast cereal flakes
* 15 sugar-free low-fat butter-flavored cookies
* 1 tablespoon canola oil
* 2 packages (8 ounces each) fat-free cream cheese, softened
* 2 cartons (8 ounces each) raspberry fat-free yogurt
* 1 package (8 ounces) Neufchâtel cream cheese, softened
* ½ cup no-sugar-added seedless blackberry preserves
* ½ cup no-sugar-added blueberry preserves
* 6 packets sugar substitute or equivalent of 1/4 cup sugar
* 1 tablespoon vanilla
* ¼ cup water
* 1 package (4-serving size) sugar-free strawberry-flavored gelatin
* 3 cups fresh or frozen unsweetened mixed berries, thawed
Directions:
1. Preheat oven to 400°F. Spray 10-inch springform pan with nonstick cooking spray.
2. To prepare crust, combine cereal, cookies and oil in food processor; process with on/off pulses until finely crushed. Press firmly onto bottom and 1/2 inch up side of pan. Bake 5 to 8 minutes or until crust is golden brown.
3. To prepare cheesecake, combine cream cheese, yogurt, Neufchâtel cheese, preserves, sugar substitute and vanilla in large bowl. Beat with electric mixer at high speed until smooth.
4. Combine water and gelatin in small microwavable bowl; microwave on HIGH 30 seconds to 1 minute or until water is boiling and gelatin is dissolved. Cool slightly. Add to cheese mixture; beat an additional 2 to 3 minutes or until well blended. Pour into prepared pan; cover and refrigerate at least 24 hours. Top cheesecake with berries. Cut into 16 slices before serving.
Nutrition per Serving:
(Serving size = 1 slice cheesecake with 3 tablespoons berries)
* Calories = 186
* Total fat = 5 g
* Saturated fat = 2 g
* Cholesterol = 11 mg
* Carbohydrate = 26 g
* Fiber = 2 g
* Protein = 8 g
* Sodium = 290 mg
Dietary Exchanges:
* Meat = 1
* Fruit = 1 ½
* Starch = ½
* Fat = ½
About the Author
American Diabetes Services, provides low cost and free diabetic supplies to diabetics who qualify through their medical insurance plans. As the nation's leading diabetic supply company, we are a Medicare provider and work with most major medical insurance plans. Additionally, American Diabetes Services accepts assignment on Medicare and private insurance claims.