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LOCATION: Recipes >> Special Diets >> Cheesecake 01

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Cheesecake For Diabetics

4 large graham crackers
1 tsp margarine
1 tbls granulated gelatin
1/2 cup cold water
2 cups plain low-fat yogurt
1 1/2 packets sugar substitute
1/2 cup iced water
1 1/2 tsp grated lemon rind
1 egg white
1/2 cup instant non-fat milk powder
2 Tbls fresh lemon juice
1 1/2 tsp vanilla extract
1 1/2 packets sugar substitute
6 strawberries (garnish)

Put crackers in plastic bag and tie the top. Crush with a rolling
pin to make fine crumbs. Melt margarine and spread evenly over
bottom of 9" round cake pan. Sprinkle cracker crumbs evenly over
bottom only and press gently. Chill in refrigerator. Soak gelatin
in cold water; place in double boiler to dissolve gelatin. Combine
yogurt and first measure of sugar substitute and beat with mixer
at moderate speed, adding dissolved gelatin gradually. Chill until
it has the consistency of an unbeaten egg white. Meanwhile, combine
iced water, lemon rind, egg white and dry milk powder in bowl and
beat with rotary beater until soft peaks form. Add lemon juice,
vanilla and second measure of sugar substitute and beat at high
speed until stiff. Fold into partially set yogurt mixture and blend
very well. Spoon mixture on top of crumbs in pan and chill 4 or
more hours or until set. To unmold, loosen around edge of mold
with thin spatula right down to bottom of pan. Turn large plate
upside down and place on top of mold. Turn plate and pan over and
cover top of pan for a few seconds with a hot cloth. Remove cloth
and lift pan from mold. Garnish with strawberries.

Serves 6

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