Italian Cheesecake Squares from Healthy Diabetic Recipes

Italian Cheesecake Squares Recipe

Recipe Ingredients:

2 cups part-skim ricotta cheese
1 cup low-fat cream cheese
= (use the bar type only)
3 egg substitutes
1 tbsp vanilla extract
1/2 tsp almond extract
1 tsp lemon juice
1/4 cup sugar
1 1/2 cups fresh raspberries
1/4 cup pineapple juice concentrate, thawed
1 tbsp sugar
1/2 cup water
2 tbsp cornstarch or arrowroot powder

Recipe Instructions:

Preheat the oven to 350 degrees. Combine the cheeses, egg substitute, vanilla extract, almond extract, lemon juice, and 1/4 cup sugar and mix well.

Pour into a 9-inch nonstick square pan. Bake until a tester inserted in the center comes out clean, about 50 minutes. Refrigerate for several hours.

In a saucepan over medium heat, combine the raspberries, pineapple juice concentrate, 1 tablespoon sugar, and 1/4 cup of thee water. Bring to a boil, lower the heat, and simmer for 5 minutes.

Mix the cornstarch or arrowroot powder with the remaining water and add to the saucepan. Cook over low heat until the mixture thickens. Cool the mixture in a bowl for several hours.

Spread the topping over the squares, cut, and serve.

This recipe yields 6 servings. Serving size: One 1 1/2-inch square.

Exchanges Per Serving: 2 Very Lean Meat, 1 1/2 Carbohydrate.

Nutrition Facts: Calories 173; Calories from Fat 2; Total Fat 0g; Saturated Fat 0g; Cholesterol 32mg; Sodium 365mg; Carbohydrate 21g; Dietary Fiber 2g; Sugars 12g; Protein 21g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-26-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1999"

Servings: 6

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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