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Old 01-16-2003, 10:07 AM
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Diabetic Pumpkin Cheesecake

Originally post by nagymom in the Nov. 2002 WFD thread.
Pumpkin Cheesecake

Crust
1 c graham cracker crumbs
1/3 c Splenda
3 T light margarine (50% less fat & calories)

Filling
1 pkg light cream cheese (50% less fat) (8 oz)
1 can canned pumpkin (16 oz)
1 1/2 c egg substitute
3 T molasses
3/4 c Splenda
1 t cinnamon
1/2 t ground ginger
1 t vanilla extract
1/8 t cloves
1/8 t ground nutmeg

Crust:
Preheat oven to 350 degrees F. In small a bowl, mix graham
cracker crumbs with Splenda and butter. Put mixture in a 9 x
2 1/2" spring form pan. Press mixture on bottom and sides of
pan. Place in freezer until filling is ready.

Filling:
In a large bowl, beat cream cheese with an electric mixer on
high speed, until smooth, approximately 2 minutes. Add
remaining ingredients and beat on low speed until blended and
smooth, approximately 1 minute. Pour cream filling into crust.
Bake cheesecake 55 minutes or until set. Cool 15 minutes and
run a knife around the sides to loosen the cake from the pan.
Cool on wire rack to room temperature, cover and refrigerate 2
hours before serving. Makes 12 servings.

Nutritional information: 170 calories, 9 g fat, 5 g protein,
18 g carbohydrates, 20 mg cholesterol, 210 mg sodium, 1 g fiber.

(If you really watch your carbs and not fat, you can use the
regular cream cheese.)
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Old 01-16-2003, 05:09 PM
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Join Date: Jul 2002
Location: florida
Posts: 7,300
Pumpkin Pie

Shawn~~~~My DH is a Diabetic and he loves pumkin pie. He has been making it himself that way he can control what is put in it. Makes two at a time keeps well in the top part of the refrigerator. He uses low fat milk & 4 eggs. Uses artificial sugar also. He buys the mrs. smiths deep pie crust since they always have a coupon in the paper for $1.00 off. He is eating healthy and still enjoying his dessert.
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Old 12-04-2003, 02:15 PM
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Join Date: May 2002
Location: Heart of Cajun Country
Posts: 4,607
Delicious Cheesecake (diabetic)

Delicious Cheesecake

4 eggs
4 8-oz packages cream cheese (softened)
1/2 cup Splenda (sugar)
1 tsp vanilla

Topping
1 16-oz sour cream
1-2 T Splenda (sugar)

Beat first 4 ingredients together, just til cream
cheese is incorporated into egg mixture. If you
overbeat, your cheesecake will crack.

Pour mixture into a greased springform pan.
Bake for approximately 35 minutes at 350 degrees.

Mix sour cream and sugar and pour over
cheesecake. Bake 5 minutes more.

Let cheesecake sit until cool. Remove springform
and let rest for several hours.
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