IMPORTANT: www.diabetic-diet-recipes.net is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional.
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 400F. Spray 9-inch springform pan with nonstick cooking
spray. Add graham cracker crumbs; shake to coat pan evenly. Set aside.
2. Combine pumpkin and ricotta cheese in food processor or blender;
process until smooth. Add sugar, flour, milk powder, cinnamon, allspice, egg
white, evaporated skim milk, oil, and vanilla; process until smooth.
3. Pour mixture into prepared pan. Bake 15 minutes. Reduce oven
temperature to 275F; bake 1 hour and 15 minutes. Turn off oven; leave
cheesecake in oven with door closed for 1 hour. Remove from oven; cool
completely on wire rack. Remove sprinform pan side. Cover cheesecake with
plastic wrap; refrigerate at least 4 hours or up to 2 days. Garnish with fresh
fruit, if desired.
Makes 8 Servings
Nutritional Info: Calories: 121; Sodium: 56 mg; Cholesterol: 4 mg;
Fat: 2 g; Carbs: 20 g
1/3 cup graham cracker crumbs
1 can (16 ounces) solid pack pumpkin
2 cups low-fat ricotta cheese
3/4 cup sugar
3 tbsp all-purpose flour
1 tbsp nonfat dry milk powder
1 tbsp ground cinnamon
1 tsp ground allspice
1 egg white
3/4 cup canned evaporated skim milk
1 tbsp vegetable oil
1 tbsp vanilla