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The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood
glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts
of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.
Place plain, nonfat yogurt into cheese cloth or a coffee filter. Place in strainer over a small
bowl or cup. Allow to drain 2 to 24 hours, covered and refrigerated, until cheese reached
desired consistency. Discard the whey (liquid). Store in covered container in refrigerator.
1. Preheat oven TO 350 F. Spray 8-inch springform pan with cooking spray. Fill a
13x9x2-inch pan halfway with hot water.
2. Place in oven on shelf below where chocolate cheesecake will be placed. This will
prevent the top of cheesecake from cracking.
3. In small bowl, combine all crust ingredients. Press onto bottom and part-way up sides of
pan. Set aside.
4. In food processor or blender, combine egg whites, sugar, ricotta, cocoa, yogurt cheese
and vanilla; process, scraping sides occasionally, for 1 minute until smooth and thick. Pour
5. Bake 30 to 35 minutes until filling is just set (center will jiggle slightly). Turn off oven and
leave cake in closed oven 5 minutes longer.
6. Remove from oven and cool about an hour on wire rack. Cover and refrigerate at least 3
hours before serving.
Makes 8 Servings
Nutritional Info: Calories: 176; Sodium: 140 mg; Cholesterol: 0 mg;
Fat: 4 g; Carbs: 22 g
Exchanges: 1 starch; 1/2 skim milk
3/4 cup chocolate graham crackers crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
2 tablespoons canola or olive oil
3 large egg whites
1/3 cup sugar
2 cups nonfat ricotta cheese
1/4 cup cocoa
1/3 cup yogurt cheese
1 teaspoon vanilla extract