This Diabetic-friendly chocolate cheesecake will be good for all diabetics out there.
You will need:
- 1 package sugar-free chocolate graham crackers, crushed
- 1/3 C. reduced-calorie margarine, melted
- 1/4 tsp. ground cinnamon
- 2 1/2 packages 1/3-less-fat cream cheese,softened
- 2 tsp. vanilla extract
- 5 sugar-free chocolate wafer bars, coarsely chopped
- Cooking spray
- 1 envelope unflavored gelatin
- 1 C. fat-free milk
- 14 Tbs. granulated sugar substitute with aspartame
- 1/4 C. unsweetened cocoa
Combine the crushed graham crackers with ground cinnamon and the margarine. Stir well. Coat a 9-inch spring form pan with cooking spray and press the mixture into the bottom and 1 inch up sides. Set the oven in 350 degrees and bake it for 8 minutes. After removing it from the oven, let it cool on a wire rank.
In a separate small saucepan, sprinkle gelatin over the milk and let stand for about a minute. Cook it over low heat while stirring the gelatin well until it dissolves. And let cool.
With the use of an electric mixer, beat the cream cheese at medium speed until it achieves a creamy state. Add vanilla and beat well. Mix the gelatin mixture and continue beating. Then, add cocoa and sugar substitute and blend well through beating.
If already mixed well, pour the mixture into the crust. Cover and let it chill for at least 3 hours to achieve the desired state. Top it with chopped wafers and serve.
Making it a forbidden pleasure will only make you crave for more.
Here’s one recipe that will satisfy your sweet tooth without stressing your body out.