One of the hardest times to stick to your diabetes-friendly diets can be at parties: all the tempting treats, none of them good for your blood sugar. Instead of freaking out about making swaps in your meal plan, why not offer to bring a treat that you know is safe to enjoy?
I’d recommend these Lemon Cheesecake Bites from Diabetic Living. Hope you enjoy!
- 1 cup finely crushed graham crackers
- 1 cup sugar*
- 3 tablespoons butter, melted
- 1 cup fat-free milk
- 1 4-serving-size package fat-free, sugar-free, reduced-calorie lemon instant pudding mix
- 2 8 - ounce packages reduced-fat cream cheese (Neufchatel), softened
- 1 8 - ounce package fat-free cream cheese, softened
- 1/4 cup plain fat-free Greek yogurt
- 1/4 teaspoon salt
- 3 eggs
- 2 tablespoons finely shredded lemon peel
- 2 tablespoons lemon juice
- 2 tablespoons white baking pieces
- 1/2 teaspoon shortening
- 2 tablespoons pistachio nuts, chopped
- Preheat oven to 325 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Set aside.
- For crust, in a small bowl combine finely crushed graham crackers, 1/4 cup of the sugar, and the butter. Press evenly into the bottom of the prepared pan. Bake for 10 minutes. Cool on a wire rack.
- In a medium bowl whisk together milk and pudding mix until smooth; set aside. In a large bowl beat Neufchatel cheese and fat-free cream cheese with an electric mixer on medium to high speed for 30 seconds. Add the remaining 3/4 cup sugar, the yogurt, pudding mixture, and salt. Beat until combined. Add eggs, one at a time, beating well after each addition. Beat in 1 tablespoon of the lemon peel and the lemon juice until combined.
- Evenly spread batter over cooled graham cracker crust. Bake for 65 to 75 minutes or until a 1-inch area around outside edges appears set when gently shaken (center will still jiggle when gently shaken). Cool completely in pan on a wire rack. Cover cheesecake with plastic wrap, making sure the plastic wrap touches the surface of the cheesecake to avoid condensation. Chill for at least 8 hours or up to 24 hours.
- In a small microwave-safe bowl combine white baking pieces and shortening. Microwave on 100 percent power (high) for 10 to 60 seconds or until melted, stirring every 20 seconds.
- Drizzle the melted mixture over baked cheesecake; sprinkle with chopped pistachios. Using the edges of the foil, lift the uncut cheesecake out of the pan. Cut into 25 squares. Sprinkle with the remaining 1 tablespoon lemon peel.
*Sugar Substitutes: Choose from Splenda Granular, Sweet'N Low bulk or packets, or Truvia Spoonable or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar for the crust and 3/4 cup sugar for the cheesecake filling.