3/4 cup sugar-free chocolate wafer crumbs
1 pkg (8-oz) fat-free cream cheese, softened
1 pkg (8-oz) reduced-fat cream cheese, softened
1/2 cup Splenda Granulated
3 large eggs, separated
1 tsp vanilla
Fresh berries for garnish, optional
Preheat oven to 350 degrees. Lightly spray 36 mini-muffin cups with nonstick cooking spray. Sprinkle each with 1 teaspoon of the chocolate wafer crumbs. Turn pans upside down to discard excess; set pans aside.
In mixing bowl beat the cream cheeses at high speed with an electric mixer until creamy. Gradually add the Splenda and beat at medium speed for about 2 minutes until light and fluffy. Add the egg yolks and the vanilla then beat at low speed just until blended.
Beat the egg whites until stiff peaks form. Gently fold the egg whites into the cream cheese mixture. Spoon evenly into the muffin cups. Bake at 350 degrees for 15 minutes.
1/2 cup fat-free sour cream
1 tbsp Splenda Granulated
1/2 tsp vanilla
Combine topping ingredients and spoon about a half teaspoon atop each of the little cheesecakes. Bake another 5 minutes. Remove from oven and cool on wire racks. When cooled, chill thoroughly before removing from the pans. Garnish with the fresh berries, if desired.
Yield: 36 bite-size cheesecakes
Per cheesecake: 45 calories, 3 g protein, 4 g carbs, 2 g fat (1 sat), 1 g sugar
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.