Making cheesecake for diabetics can be fun, tasty as well as food for you. The most important thing you need to remember is that you need to substitute the artificial sweeteners in recipes for fructose sugar and ensure that you use low fat cheese products at all times.
By following these simple rules you will be able to enjoy these wonderful tasty recipes without feeling guilty and at the same time lose weight and feel food about yourself.
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Following is a tasty recipe on making cheesecake for diabetics:
Delicious Berry Lemon Cheesecake
Preparation Time: 25 minutes plus refrigerate overnight
Cooking Time: Nil
60g Dried figs
60g Dried apricots
60g Dried dates, pitted
70g semolina, coarse
300g low fat ricotta cheese
2 tbsp fructose or caster sugar
250g French vanilla fromage frais, light version
250g lemon flavoured fromage frais, low fat version
2 tbsp freshly squeezed lemon juice
2 tsp grated lemon zest
1 tbsp gelatine
2 egg whites
125g strawberries, halved
Line the base of a 20cm spring form cake tin with plastic wrap and lightly spray some oil on lining. Then place some baking paper over the plastic wrap. To make the fruit base, process all the ingredients in a food processor until finely chopped, add the semolina and blend until combined. Spread this mixture evenly onto your prepared cake tin and refrigerate.
Next, place the ricotta and fructose or caster sugar into a food processor and blend until smooth. Add the both fromage frais, lemon juice and zest and mix well. Transfer this to a large bowl.
Place 3 tablespoons of water into a bowl and sprinkle the gelatine evenly over the top and allow it to go bubble and become spongy looking. In a small saucepan, bring some water to the boil, remove from the heat and place the bowl with the gelatine mixture inside the saucepan allowing the water to only come half way up the sides. Stir the gelatine until it becomes dissolved and clear. Allow cooling before transferring to the ricotta mixture.
Next beat the egg whites until soft peaks form and gently fold this into the ricotta mixture. Pour this mixture evenly over the fruit base and refrigerate overnight. Once it has set, carefully remove the cheesecake from the tin by easing the plastic wrap from the sides. Make sure you use a spatula to help you lift the cheesecake from the baking paper and remove the plastic wrap. Place your cheesecake on a serving plate and decorate with the strawberries and blueberries.
This delicious tasty cheesecake is low in GI, so there is no need to feel guilty. Making cheesecake for diabetics is a wonderful addition to your diabetes diet as well as the management of your diabetes.
Sue Kennedy is the author of the physician-endorsed e-book “Defeat Diabetes Now,” and operates a membership channel devoted to health & wellness. Readers of her book also receive instant access to expert interviews, articles, diet plans and other resources designed to maintain optimum health and prevent disease. Learn how you can defeat diabetes now [http://defeatdiabetesnow.com.au].
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