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.

Thursday, September 4, 2014

VANILLA MOUSSE CHEESECAKE

Now that I am diabetic I am always reworking recipes to come up with diabetic versions. This is one such project.

Preheat oven to 325 degrees.

1 1/2 cups sugar-free vanilla wafer crumbs
2 tbsp butter, melted
1 tbsp coconut oil, melted

Mix the crumbs, butter and oil together and press onto the bottom of a 9-inch springform pan.

1 pkg (8-oz) cream cheese, softened
3 pkg (8-oz each) reduced-fat cream cheese
1 cup Splenda granular, divided
1 tbsp + 1 tsp vanilla extract, divided
3 large eggs
1 carton (8-oz) sugar-free frozen whipped topping, thawed
Fresh berries for garnish, if desired

Beat the cream cheese with 2 of the reduced fat cream cheese, 3/4 cup of the Splenda, and 1 tablespoon of the vanilla extract until mixture is well blended.  Add the eggs, one at a time, mixing on low speed after each, just until blended.  Pour mixture over the crust.

Bake cheesecake 50 to 55 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cake; cool completely in the pan.

Beat the remaining reduced-fat cream cheese, remaining Splenda, and the teaspoon of vanilla extract in a large bowl until well blended. Whisk in the thawed whipped topping. Spread the mixture over the cheesecake.

Refrigerate for at least 4 hours before removing the rim of pan to sliced and serve cake.  Garnish with the fresh berries, if desired.