Diabetic Berry Cheesecake

Who says you have to give up cheesecake? Take advantage of this season’s great-tasting strawberries, blueberries, raspberries, boysenberries or your favorite combination for a treat you won’t need to feel guilty about indulging in.

1/2 of an 8-ounce tub (about 1/2 cup) fat-free cream cheese
1/2 cup low-fat ricotta cheese
Low-calorie powdered sweetener equal to 3 tablespoons sugar, or 3 tablespoons sugar
1/2 teaspoon finely shredded orange peel or lemon peel
1 tablespoon orange juice
3 cups sliced strawberries, raspberries, blueberries, boysenberries and/or your favorite berries (be creative!)
4 gingersnaps or chocolate wafers, broken

1. COMBINE in a blender container or food processor bowl, cream cheese, ricotta cheese, powdered sweetener or sugar, orange or lemon peel, and orange juice. Cover and blend or process until smooth. Cover and chill for 4 to 24 hours.
2. To SERVE, divide the fruit among dessert dishes. Top each serving with the cream cheese mixture and sprinkle with the broken cookies.

Servings: 4
Prep: 20 minutes
Chill: 4 to 24 hours
Nutritional Information per Serving:
calories: 115, total fat: 2g, saturated fat: 1g, cholesterol: 9mg, sodium: 61mg, carbohydrate: 17g, fiber: 2g, protein: 8g, vitamin C: 109%, calcium: 12%, iron: 4%, fruit: 1 diabetic exchange, lean meat: 1 diabetic exchange

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