RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Diabetic Cheesecake - dairy
4 large Graham crackers 1 1/2 tsp grated lemon rind 1 tsp Margarine 1 egg white 1 tbls Granulated gelatin 1/2 cup instant non-fat milk powder 1/2 cup cold water 2 Tbls fresh lemon juice 2 cups plain low-fat yogurt 1 1/2 tsp vanilla extract 1 1/2 packets sugar substitute 1 1/2 packets sugar substitute 1/2 cup iced water 6 strawberries (garnish) Put crackers in plastic bag and tie the top. Crush with a rolling pin to make fine crumbs. Melt margarine and spread evenly over bottom of 9" round cake pan. Sprinkle cracker crumbs evenly over bottom only and press gently. Chill in refrigerator. Soak gelatin in cold water; place in double boiler to dissolve gelatin. Combine yogurt and first measure of sugar substitute and beat with mixer at moderate speed, adding dissolved gelatin gradually. Chill until it has the consistency of an unbeaten egg white. Meanwhile, combine iced water, lemon rind, egg white and dry milk powder in bowl and beat with rotary beater until soft peaks form. Add lemon juice, vanilla and second measure of sugar substitute and beat at high speed until stiff. Fold into partially set yogurt mixture and blend very well. Spoon mixture on top of crumbs in pan and chill 4 or more hours or until set. To unmold, loosen around edge of mold with thin spatula right down to bottom of pan. Turn large plate upside down and place on top of mold. Turn plate and pan over and cover top of pan for a few seconds with a hot cloth. Remove cloth and lift pan from mold. Garnish with strawberries. Serves 6 ---------------------------------------------------------------------------- NOTE: Check with your dietician - see whether or not you can substitute spplejuice for the ice water and sugar replacement packets.
