Cheesecake ( strawberry - diabetic )

Yield: 10 Servings

Measure Ingredient
24 ounces Cream cheese
1 cup Strawberry pourable fruit
1 teaspoon Vanilla
¼ teaspoon Salt
4 \N Eggs
2 teaspoons Vanilla
1 cup Sour cream
\N \N Strawberries; sliced

¾ c strawberry fruit spread combined with ¼ c warm water may be substituted for the pourable fruit.

Do not use reduced-calorie sour cream.

Preheat oven to 325. Beat softened cream cheese in large bowl until creamy. Blend in pourable fruit, vanilla, and salt. Add eggs, one at a time, beating well after each addition. Pour into greased 9" springform pan. Bake 50 minutes.

Combine sour cream and vanilla; mix well. Carefully spoon over warm cheesecake. Bake another 10 minutes, or until just set. Turn oven off; leave cheesecake in oven, with door closed, 30 minutes. Transfer to wire rack; loosen cheesecake from rim of pan. Cool overnight.

Just before serving, garnish with sliced strawberries.

Nutrition information per slice: 379 calories, 8 gm protein, 18 gm carbohydrate, 31 gm fat, 170 mg cholesterol, 313 mg sodium, 1 diabetic medium-fat meat exchange, 5 diabetic fat exchange, 1-¼ diabetic fruit exchange

Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine

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