Sweet Potato Cheesecake with a Graham Cracker Crust

August 16, 2013 at 9:38 AM | Posted in baking, dessert, diabetes, diabetes friendly | Leave a comment
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Thank you to Dave and Tami for passing this along, it’s a diabetic friendly dessert. Dave like myself has diabetes 2 and his wife Tami makes this one quite often.

 

 

Sweet Potato Cheesecake with Graham Cracker Crust

 

 

Ingredients:

1 1/4 cups graham cracker crumbs
1/4 cup butter, melted. (Blue Bonnet Light Stick Butter)
2 pounds orange-fleshed sweet potatoes
3 (8-ounce) containers fat-free cream cheese, softened
1/2 cup Splenda No Calorie Sweetener, Granulated
1/3 cup non-fat sour cream
1/4 cup fat-free half-and-half
3 large eggs or 3/4 cup Egg Beater’s
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

 

Directions:

Preheat oven to 350°F (175°C). Mix together graham cracker crumbs and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2 inch springform pan. Bake 10 minutes. Cool. Don’t turn the oven off.
Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Don’t turn oven off. Cool sweet potatoes enough to handle, peel, and puree.
Transfer 1 1/2 cups of sweet potato puree to a large bowl. Mix in cream cheese, Splenda® Granulated Sweetener, sour cream and 1/4 cup half-and-half; beat until smooth. Beat in eggs one at a time, blending well after each. Season with cinnamon and nutmeg. Pour filling into crust.
Bake until tester inserted in center comes out clean, 1 hour. Turn off the oven. Let cake stand 1 hour in oven with door ajar. Cool to room temperature, and refrigerate to chill.
Makes 12 servings.

 

 

Nutritional Information Per Serving (1/12 of recipe): Calories: 230; Calories from Fat: 60; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 70mg; Sodium: 440mg; Total Carbs: 30g; Dietary Fiber: 3g; Sugars: 7g; Protein: 12g

 

Cheese of the Week – Neufchâtel

September 20, 2012 at 10:02 AM | Posted in cheese, cooking, dessert | Leave a comment
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Neufchâtel

Country of origin France
Region, town Haute-Normandie, Neufchâtel-en-Bray
Source of milk Cows
Pasteurised No
Texture Soft
Aging time 8–10 weeks
Certification AOC, 1969

 

Neufchâtel is a soft, slightly crumbly, mould-ripened cheese made in the French region of Normandy. One of the oldest cheeses in France, its production is believed to date back to the 6th century. It looks similar to Camembert, with a dry, white, edible rind, but the taste is saltier and sharper. It has the aroma and taste of mushrooms. Unlike other soft-white-rinded cheeses, Neufchâtel has a grainy

Neufchâtel

texture. It is most usually sold in heart shapes but is also produced in other forms, such as logs and boxes. It is typically matured for 8–10 weeks.

In 1872, William Lawrence, a New York dairyman of the township of Chester, created the first American cream cheese as the result of an attempt to create a batch of Neufchâtel. This American Neufchâtel is softer than regular cream cheese due to its approximately 33% lower fat and higher moisture content. Due to this reduced fat content, it is found in most grocery stores as a reduced-fat option to cream cheese. In the United States, this Neufchâtel is sometimes called farmers’ cheese.

Being easy to make, it is the most common style of goat cheese to be found in the American marketplace. For that reason, many people only think of it when they hear “goat cheese.” It should be used fresh, as it may develop an off flavor after storage of several weeks. Similar to cream cheese, and a less tart version of labneh, a yogurt cheese of the Middle East, its mild flavor makes it ideal for use where the flavor of other ingredients are to be emphasized. Indeed, many home cheese makers like to add herbs or seasonings to their neufchâtel to personalize their own cheese. I still prefer the pure unadulterated version which can be seasoned just prior to serving.

 

Neufchatel Cheesecake
1/2 c. fine graham cracker crumbs
4 tsp. butter, melted
1 c. low-fat cottage cheese
2 (8 oz.) pkgs. Neufchatel cheese
3/4 c. sugar
2 tbsp. all purpose flour
1 1/4 tsp. vanilla
1/4 c. skim milk
3 eggs
1 c. fresh strawberries
1/4 c. low-fat plain yogurt
2 tsp. skim milk
Combine crumbs and butter. Press onto bottom 8-inch springform pan. Beat undrained cottage cheese until smooth. Beat in Neufchatel, sugar, flour, and 1 teaspoon vanilla. Add eggs; beat until combined. Do not over beat. Stir in 1/4 cup milk. Turn into pan.
Bake at 375°F for 45 minutes. Remove sides of pan. Chill. Slice berries; arrange on top. Drizzle with mixture of yogurt, 2 teaspoons milk, and remaining vanilla.

Serves 12.
PUMPKIN SWIRL CHEESECAKE
2 c. vanilla wafer crumbs
1/4 c. melted butter
2 (8 oz.) pkgs. “light” Philadelphia brand Neufchatel cheese, softened
3/4 c. sugar
1 tsp. vanilla
3 eggs
1 c. canned pumpkin
3/4 tsp. cinnamon
1/4 tsp. nutmeg
Combine crumbs and butter; press onto bottom and sides of 9 inch springform pan.
Combine Neufchatel cheese, 1/2 cup sugar and vanilla, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each one. Reserve 1 cup cheese mixture.

Add pumpkin, remaining sugar and spices to the rest of the cheese mixture. Blend well.

Layer 1/2 of pumpkin mixture and half of the cheese mixture over crust, repeat layers. Cut through batter with knife several times for marble effect. Bake at 350 degrees for 55 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill. Really tasty.

Almond Cheesecake Bars

March 23, 2012 at 10:59 AM | Posted in baking, dessert, diabetes, diabetes friendly, low calorie, low carb | Leave a comment
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Came across this on several sites and they looked and sounded too good and they are Diabetes Friendly! Only 120 calories and 8 carbs. I left the link to one of the web sites where it’s listed.

Almond Cheesecake Bars

Crust:
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1 1/4 cups graham cracker or vanilla wafer crumbs
1/3 cup light butter, melted
1/4 cup toasted sliced almonds, finely ground

Filling:
12 ounces reduced fat cream cheese
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
1/4 cup reduced fat sour cream
2 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup toasted, sliced almonds

Preheat oven to 350°F (175°C). Spray an 8×8 pan with non-stick cooking spray.
Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10 to 12 minutes or until firm.
Mix cream cheese and SPLENDA® Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
Bake in preheated oven for 40 to 47 minutes, or until firm.

Top with toasted almonds.

Makes 20 bars.
Preparation Time: 15 Minutes
Total Time: 1 Hour 14 Minutes

Nutrition Info Per Serving (1 bar): Calories 120 | Calories from Fat 70 | Fat 8g (sat 3.5g) | Cholesterol 35mg | Sodium 105mg | Carbohydrates 8g | Fiber 0g | Sugars 4g | Protein 4g

http://www.cooksrecipes.com/diabetic/almond_cheesecake_bars_recipe.html

No-Bake Pumpkin Swirl Cheesecake

November 1, 2011 at 11:44 AM | Posted in dessert, diabetes, diabetes friendly, Food, low calorie, low carb | Leave a comment
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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.
Tip

*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:

Servings Per Recipe: 12
Calories: 179
Protein(gm): 9
Carbohydrate(gm): 19
Fat, total(gm): 7
Cholesterol(mg): 23
Saturated fat(gm): 4
Dietary Fiber, total(gm): 1
Sodium(mg): 331

Bunyan’s Diabetic Sweet Potato Gingersnap Cheesecake with Maple-Whipped Cream

August 27, 2011 at 2:16 PM | Posted in baking, dessert, diabetes, diabetes friendly, Food, sweet potatoes | 2 Comments
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Came across this one from Just A Pinch web site and had to pass it along, Thank you Chef Paul! I left the link at the end of the post where you can see this recipe and more of Paul Bushay “Cooked to Perfection”.

Bunyan’s Diabetic Sweet Potato Gingersnap Cheesecake with Maple-Whipped Cream

Ingredients
CRUST:
1 1/2 c     crushed gingersnap cookie crumbs
1 1/2 Tbsp     splenda blend
4 Tbsp     melted butter (don’t use margarine. it doesn’t work.)
CHEESECAKE:
4, 8 oz     packages of neufchatel cream cheese (1/3 less fat), room temperature
1/2 c     splenda blend
2 tsp     pumpkin pie spice mixture
1, 15 oz     can of sweet potatoes in light syrup
3 lg     eggs
1 Tbsp     vanilla
MAPLE-WHIPPED CREAM:
2 tsp     sugar-free maple syrup
1 c     whipping cream

Directions
1
To make the Crust:
2
Preheat your oven to 350 degrees. Get out your 9-inch springform pan. Put the crumbs, Splenda blend and margarine in the pan. Mix with a fork until the butter is completely mixed into the crumbs and the Splenda sort of disappears into the mixture. Pat this mixture with your fingers into the bottom of the pan and partially up the sides of the pan. It should come up the side a half inch or more. You don’t have to be too precise. Bake for 8 to 9 minutes until set. Let cool.
3
To make the Filling:
4
First drain the sweet potatoes in a colander. Put the sweet potatoes in a food processor and whiz them to make a puree. You can add up to a half cup of water to make the potato puree smooth. Sometimes you need a little liquid to get the processor started in its chopping process.
5
In a large bowl, put in your cream cheese, Splenda blend, sweet potato puree mixture, spice, and one egg. Mix for one minute, stopping the mixer to scrape down the sides. Add the next egg and mix another minute. Add the last egg and the vanilla and mix one more minute. This makes your filling nice and fluffy. Pour this over your crust. Level it with your spatula
6
Wrap your cheesecake pan in two layers of aluminum foil. You want to seal it good and tight so no water will get in. Wrap the bottom and up the sides. Set the pan in a larger roasting pan and then add water so the water level will be one inch up the side of the cheesecake. Bake at 350 degrees for 1 hour and 45 minutes until the cheesecake is set. Remove the cheesecake from the water pan and put it back in the oven (now turned off) with the door open for 15 more minutes so the cheesecake cools down slowly. Then let it cool on the counter. Take off the aluminum foil side cover. Finally, chill the cheesecake in the refrigerator overnight before serving. You can put a loose covering of plastic wrap on top of the cheesecake after it has cooled on the counter so it doesn’t soak up any refrigerator flavors.
7
To make Whipped Cream:
8
Whip your cream as usual. Instead of adding vanilla or sugar when the cream reaches soft peaks, add the syrup and continue beating until stiff peaks form. Make the whipped cream right before you serve.
9
To serve
10
Take a sharp knife and slide it along the edge of the cheesecake to make sure it is loosened from the pan edge. Place it on your platter and unlock the springform to release the cheesecake. Gently lift off the outer ring. Clean up any little crumbs or messy edges. Slice your cheesecake with a very sharp knife that has been dipped in warm water and wiped off with a towel. This will make a very smooth cut.
11
The cheesecake will taste best on days 2 through 4. As the days progress, the cheesecake flavor intensifies. Depending on the humidity in your refrigerator, your crust might start to get soggy, but the cheesecake will still taste good. As with all cheesecakes, I recommend taking it out of the refrigerator at least 15 to 30 minutes or even longer before you serve it. The colder it is, the less the flavors come through. Savor each bite by rolling it over on your tongue. Yum!

http://www.justapinch.com/recipe/chefbunyan/bunyans-diabetic-sweet-potato-gingersnap-cheesecake-with-maple-whipped-cream/cake?k=Bunyan%27s+Diabetic+Sweet+Potato+Gingersnap+Cheesecake+with+Maple+Whipped+Cream&p=1&o=r

Top 20 Power Foods for Diabetes

July 1, 2011 at 10:27 AM | Posted in baking, diabetes, diabetes friendly, Food, low calorie, low carb | Leave a comment
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I had been showing  articles from Diabetic Living On Line on 15 Foods that were bad for Diabetes and now I’ll be showing articles on the Top 20 Power Foods for Diabetes and some healthy recipes along with it. This is #20 and the end of the article. All from: http://www.diabeticlivingonline.com/

By Lori Brookhart-Schervish; Contributing writer Marsha McCulloch, RD; Reviewed by Connie Crawley, RD, LD, 2009

Including these extra-healthy power foods in your diet will help you meet your nutritional needs as well as lower your risk of diabetes complications such as heart disease. Of course, the foods on this list shouldn’t be the only foods you eat, but incorporating some or all into your diabetes meal plan will help improve your overall health.

Are These Power Foods in Your Diet?

If you already follow a healthful meal plan filled with whole grains, fresh fruits and veggies, and lean protein, congratulations! You’re on your way to a long, healthy life and are taking a major step in controlling your weight and blood glucose levels. Plus, you’re probably already eating a bunch of the foods on this list.

For those who are taking the baby-steps approach to eating better, this list is even more helpful. Not only are these power foods high in fiber, antioxidants, and vitamins and minerals, they’re also familiar and easy to find. That means you don’t have to hunt down any exotic ingredients or shop at specialty grocery stores to find foods that will help you get on track with a healthful meal plan.

#20 Yogurt

Yogurt is a sweet treat that is creamy, delicious, and good for you. An excellent source of calcium, which helps promote the health of bones and teeth as well as muscle and blood vessel function, yogurt is also a good source of energy-boosting vitamin B2 (riboflavin) and protein. It also provides zinc, which can be deficient in some people with diabetes and aids in immune function and wound healing. Probiotic yogurt contains health-promoting bacteria that some research has proposed is beneficial for digestive health, including lactose intolerance and irritable bowel syndrome. Yogurt’s live cultures may also benefit immunity and improve cholesterol, according 101 Foods That Could Save Your Life (Bantam Books, 2008).

There are different yogurts to choose from on the market, including Greek yogurt, which is thicker than regular yogurt because it is strained before being packaged.

“I look for 2 percent and nonfat varieties, which have only 8 grams of carb,” says Diabetic Living editor Kelly Rawlings, PWD type 1. “My favorite way to make it into a dessert: Add a zero-calorie sweetener (or a teaspoon of honey, if you can afford the carbs), a few nuts or sunflower kernels, and a sprinkle of whatever spices sound good: cinnamon, cardamom, ginger, etc. It’s smooth, creamy, a little tangy, and feels really indulgent!”

One serving of 2 percent Greek yogurt is 6 ounces.

Raspberry-Mint Swirl Cheesecake
This diabetic-friendly cheesecake skips the crust and mixes yogurt cheese with the usual cream cheese to decrease fat.
SERVINGS: 12 (1 slice and 1 1/2 tablespoons) servings
CARB GRAMS PER SERVING: 20

5     cups plain low-fat or fat-free yogurt*
3-3/4     teaspoons unflavored gelatin
1/2     cup fat-free milk
2     sprigs fresh mint
1     cup fresh red raspberries
3     tablespoons sugar or sugar substitute** equivalent to 3 tablespoons sugar
1     8-ounce package reduced-fat cream cheese (Neufch¿¿tel), softened
1/3     cup sugar or sugar substitute** equivalent to 1/3 cup sugar
1     teaspoon vanilla
1     recipe Raspberry Sauce (below)
Fresh raspberries (optional)
Fresh mint leaves (optional)

1. For yogurt cheese: Line a yogurt strainer, sieve, or a small colander with three layers of 100-percent-cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a large bowl. Spoon yogurt into the strainer, sieve, or colander. Cover with plastic wrap. Refrigerate for 24 hours. Remove from refrigerator. Discard liquid. Set yogurt cheese aside.

2. In a small saucepan, sprinkle 2 1/2 teaspoons of the gelatin over the milk; let stand for 5 minutes. Bruise mint sprigs by pressing with the back of a spoon; add to saucepan. Heat and stir milk mixture over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes. Remove and discard mint sprigs; set aside.

3. Place the 1 cup raspberries in a food processor or blender. Cover and process or blend until smooth. Transfer raspberry puree to another small saucepan. Stir in the 3 tablespoons sugar. Sprinkle remaining 1-1/4 teaspoons gelatin over raspberry mixture; let stand for 5 minutes. Heat and stir raspberry mixture over low heat just until gelatin is dissolved. Remove from heat; cover and chill for 15 minutes.

4. In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in yogurt cheese, the 1/3 cup sugar, and the vanilla until smooth. Gradually beat in milk mixture. Add 1/2 cup of the cream cheese mixture to the raspberry mixture; stir until well mixed. Set aside.

5. Spoon half of the the white cream cheese mixture into a 7- to 8-inch springform pan. Spoon half of the raspberry mixture into mounds over white cream cheese mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl raspberry mixture into white mixture. Repeat layering remaining white cream cheese mixture and raspberry mixture. Cover and chill for 24 hours.

6. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut cheesecake into wedges. Drizzle Raspberry Sauce on twelve dessert plates. Place cheesecake wedges atop sauce on plates. If desired, garnish with fresh raspberries and fresh mint leaves. Makes 12 (1 slice and 1 1/2 tablespoons) servings.

Nutrition Facts Per Serving:

* Servings: 12 (1 slice and 1 1/2 tablespoons) servings
* Calories169
* Total Fat (g)6
* Saturated Fat (g)4
* Cholesterol (mg)21
* Sodium (mg)153
* Carbohydrate (g)20
* Fiber (g)2
* Protein (g)9
Diabetic Exchanges
* Milk (d.e.).5
* Other Carbohydrates (d.e.)1
* Fat (d.e.)1

http://www.diabeticlivingonline.com/

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