Lemon Cheesecake with Fresh Berries (diabetic) 
(makes 16 servings)

1/2 tablespoon (7.5 g) margarine 
1/3 cup (35 g) graham cracker crumbs 
2 cups (450 g) nonfat cottage cheese, drained 
14 ounces (400 g) soft tofu, drained 
1 cup (236 ml) nonfat yogurt cheese 
 grated zest of 1 lemon 
1/4 cup (59ml) fresh lemon juice 
1/2 teaspoon (2.5 ml) vanilla extract 
2 large egg whites 
1/2 cup (118 ml) egg substitute 
7 packets sugar substitute that will not break down
when heated, or 
to taste 
2 tablespoons (16 g) unbleached all-purpose flour 
1 cup (150 g) fresh strawberries 
16 perfect strawberries for garnish, cleaned with
stems intact 

Grease the sides and bottom of a 9-inch ( 23cm)
springform pan with margarine. Dust with graham
cracker crumbs. Refrigerate until ready 
to fill. Preheat oven to 350° F (180°C), gas mark 4. 
In a food processor or blender, process cottage cheese
and tofu until smooth. Add all other ingredients
except the strawberries. Process for 3 minutes until
very smooth and light. Pour into prepared springform
pan. Place a sheet of aluminum foil on the middle rack
of the oven under the springform to protect the oven. 

Bake for 1 1/2 to 1 3/4 hours, until the filling is
set, slightly puffed, and golden brown at the edges.
Cool on a wire rack for 45 minutes. Refrigerate until
chilled, 2 hours. Remove the sides of the springform
pan. 
Whirl the cup of strawberries in a food processor to
make a puree. 
Spoon puree over each serving and garnish with one
perfect strawberry, sliced to the stem and fanned out.

Per serving: 74 calories (17% calories from fat), 8 g
protein, 1 g total fat (0.2 g saturated fat), 7 g
carbohydrates, 0 dietary fiber, 3 mg cholesterol, 153
mg sodium 

Diabetic exchanges: 1 very lean protein, 1/2
carbohydrate (bread/starch) 

http://groups.yahoo.com/group/recipes_for_success/
For the ladies who need dieting support and good,
healthier recipes


       
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