Tags: Cake, Cheesecake, cook, Cream cheese, Fruit curd, Graham cracker, Kiwi, Lemon Curd
Came across this recipe in a Every Day Rachael Ray magazine and my Mom wanted to try it and what Mom wants Mom Gets! It really came out good! The Kiwi, Lemon Curd, and Philly Cream Cheese make a great trio. I used Philly No Fat Cream Cheese and a Keebler Graham Cracker Pie Shell.
11 oz. Jar of Lemon Curd
4 oz. Cream Cheese, softened
1 Store bought Graham Cracker Piecrust
*Using an electric mixer, whip Lemon Curd and Cream Cheese until doubled in size, 3 minutes.
*Spoon into piecrust; freeze 10 minutes. Meanwhile, peel Kiwis, halve lengthwise and thinly slice. Scatter over filling.
*Refrigerate until ready to serve. (Serves 6 )
Tags: Cool Whip, Diet food, Graham, Graham cracker, Jello, Key Lime, Mad Fold-in, Pie
Jello – Yogurt Pie
1 box. Sugar Free Jello mix (same flavor as yogurt).
8 oz. Fat Free Cool Whip
1/4 c. water
1 Reduced Fat Graham Cracker Crust
*Boil water, add Jello mix and stir until dissolved.
*Whisk yogurt into jello.
*Fold in Cool Whip.
*Pour into pie shell and refrigerate.
Number of Servings: 8
Tags: Bread, Cheesecake, cook, Cream cheese, Graham cracker, Home, Pumpkin, Springform pan
No-Bake Pumpkin Swirl Cheesecake
With the Holidays closing in I thought I would pass along this diabetic friendly dessert. There are various sites with basically the same ingredients but this is the diabetic one. I did see one that used crushed nuts as your pie crust but I went with this one.
This luscious swirled cheesecake dessert is a no bake, mix-and-chill recipe. Plus, each slice is under 200 calories!
MAKES: 12 servings
CARB GRAMS PER SERVING: 19
3/4 cup finely crushed graham crackers
2 tablespoons butter, melted
1 8 ounce package reduced-fat cream cheese (Neufchatel)
1/2 cup sugar or sugar substitute equivalent to 1/2 cup sugar*
1/2 cup fat-free milk
2 teaspoons vanilla
1/2 teaspoon finely shredded orange peel
2 8 ounce packages fat-free cream cheese
1 15 ounce can pumpkin
1 teaspoon pumpkin pie spice
1 envelope unflavored gelatin
1/4 cup orange juice
For crust: 1. In a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture onto bottom of an 8-inch springform pan. Cover and chill while preparing filling.
For filling: 2. In a food processor or blender, combine the reduced-fat cream cheese, 1/4 cup of the sugar, 1/4 cup of the milk, the vanilla, and orange peel. Cover and process or blend until smooth. Transfer to a medium bowl; set aside.
3. In a food processor or blender, combine fat-free cream cheese, pumpkin, remaining 1/4 cup sugar, remaining 1/4 cup milk, and the pumpkin pie spice. Cover and process or blend until smooth.
4. In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white cream cheese mixture and the remaining gelatin mixture into the pumpkin mixture.
5. Pour pumpkin mixture over chilled crust in pan. Carefully pour white cream cheese mixture over pumpkin mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures.
6. Cover and chill overnight before serving. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut into wedges. Makes 12 servings.
*Test Kitchen Tip: If using a sugar substitute, we recommend Splenda® Granular, Equal® Spoonful or packets, or Sweet ‘N Low® bulk or packets. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar.
Nutrition Facts per serving with sugar substitute: 149 cal., 7 g total fat (4 g sat. fat), 23 mg chol., 331 mg sodium, 12 g carbo., 1 g fiber, 9 g pro. Exchanges: 1 other carbo., 1.5 fatCarb choices: 1
Make Ahead Tip
Make-Ahead Directions: Prepare as directed through step 5. Cover and chill for up to 24 hours. Serve as directed in step 6.
Nutrition Facts Per Serving: