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, February 12, 2015

MOCHA SWIRL CHEESECAKE

  • 44 Reduced-Fat Chocolate Wafers, crushed
  • 1/4 cup butter, melted
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
  • 3 (8 ounce) packages reduced-fat cream cheese
  • 3/4 cup SPLENDA® No Calorie Sweetener, Granulated
  • eggs
  • egg whites
  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3/4 cup reduced-fat sour cream
  • 2 teaspoons vanilla
  • 1 1/4 teaspoons instant espresso crystals
  • 2 (.55 ounce) packages Sugar-Free Swiss Miss Instant Cocoa Mix
  1. Preheat oven to 400 degrees F.
  2. Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
  3. Reset oven temperature to 325 degrees F.
  4. Beat cream cheese and SPLENDA® Granulated Sweetener together until well mixed and smooth. Add eggs, egg whites, cornstarch and salt. Mix until smooth. Add sour cream and vanilla; mix until well blended.
  5. Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add instant espresso crystals and cocoa mix. Stir until well combined.
  6. Pour half of plain batter over crust. Top with half of the coffee batter by placing rounded spoonfuls over the cheesecake batter. Gently swirl the coffee batter into plain batter with the tip of knife or spatula. Repeat with remaining batters.
  7. Bake 45-50 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving.
Note:  This is a Splenda recipe.