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The Recipe Instructions |
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Ingredients
1 cup graham cracker crumbs
1/2 cup ground gingersnap cookies
1 tsp Equal for Recipes
= (or 3 packets Equal sweetener
or 2 tablespoons Equal Spoonful)
5 tbsp margarine, melted
2 package fat-free cream cheese - (8 oz ea), softened
1 package reduced-fat cream cheese - (8 oz), softened
1 cup canned pumpkin
2 eggs
2 egg whites
7 1/4 tsp Equal for Recipes
= (or 24 packets Equal sweetener
or 1 cup Equal Spoonful)
2 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp ground ginger
2 tbsp cornstarch
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and
melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons
crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up
side of pan. Bake in preheated 350 degree oven until crust is lightly
browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in mixing bowl; mix in pumpkin, eggs, and
egg whites. Mix in 7 1/4 teaspoons Equal Measure, spices, and cornstarch.
Pour mixture into crust in pan. Wrap bottom of springform pan with
aluminum foil and place in roasting pan on middle oven rack; add 1 inch of
hot water to pan.
Bake in preheated 300 degree oven just until set in the center, 45 to 50
minutes. Remove cheesecake from roasting pan; sprinkle with reserved
crumbs and return to oven. Turn oven off and let the cheesecake cool in
oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Remove side of springform pan; place cheesecake on serving plate. Cut into
wedges.
This recipe yields 16 servings. Serving size: 1 slice.
Exchanges Per Serving: 2 Fat, 1 Milk.
Nutrition Facts: Calories 168; Total Fat 8g; Cholesterol 37mg; Sodium
311mg; Carbohydrate 16g; Protein 8g.
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"07-12-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2000"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 75 Calories; 5g Fat (55.8% calories
from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol;
88mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 16
Diet Pumpkin Cheesecake Recipe brought to you by Diet Recipes To-Go
Diet informationThe Glycaemic Index Diet The gi index nutrition and weight loss system is based around the gi (or glycaemic index), a list of food types and a score representing the speed that the glucose and energy of the food gets changed to glucose in the dieters bloodstream. The believe is that slow release types of food (ie those with a low Glycaemic score), suppress your appetite and mean that you can reduce your consumption of food without feeling hungry. It's also especially beneficial for sufferers from diabetes, as the low GI types of food are helpful in managing increases in glucose amount. The Atkins’ Diet Developed by dr. robert atkins in the 1960s, the popular atkins diet is still widely used today. Popular with many famous celebrities, it allows weight loss but still allows you to eat foods that are normally considered bad for diets, like meat and butter. On the atkins diet you are encouraged to eat meat and fat, it is the carbs that are on the banned list. It is often referred to as a low carb/high protein, nutrition system. With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour. With the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and, as a consequence, olive oil. |