Berry-Topped Cheesecake - 14g Carbs, 1g Fiber, 7g Sugar
From: www.diabeticlivingonline.com
Servings: 12 -16
1 1/2 cups small pretzel twists (2 oz; about 33)
2 Tbsp sliced almonds, toasted
3 Tbsp butter, melted
1/3 cup water
1 envelope unflavored gelatin
1 1/2 8-oz tubs light cream cheese, softened
1 8-oz carton light dairy sour cream
1/4 cup powdered sugar
1/2 tsp almond extract
1/2 of an 8-oz container frozen light whipped dessert topping, thawed
1 cup quartered or halved fresh strawberries
1 cup fresh blackberries or blueberries
Preheat oven to 350 degrees F.
For crust:
In a food processor, combine pretzels and sliced almonds; cover and
process until finely crushed. Add butter; cover and process until
combined. Press pretzel mixture on the bottom of an 8- or 9-inch
springform pan. Bake for 8 to 10 minutes or until lightly browned.
Cool on a wire rack.
For filling:
Place the water in a small saucepan; sprinkle with gelatin (do not
stir). Let stand for 5 minutes to soften. Cook and stir over low
heat until gelatin dissolves; set aside to cool slightly.
In a large bowl, combine cream cheese, sour cream, powdered sugar,
and almond extract; beat with an electric mixer on medium speed
until smooth. Add gelatin mixture; beat until combined. Fold in
whipped topping.
Spread half of the filling evenly over cooled crust. Top with half
of the strawberries and half of the blackberries. Spread the remaining
cream cheese mixture over berries. Cover and chill cheesecake for 4 to
24 hours or until set. Run a long sharp knife around edge of cheesecake
to loosen; remove side of pan. Cut cheesecake into wedges. Top each
serving with some of the remaining strawberries and blackberries.
Servings: 12 to 16
Nutrition per Serving:
176 Calories, 11g Total Fat, 7g Saturated Fat, 2g Monounsaturated Fat,
0g Polyunsaturated Fat, 28mg Cholesterol, 236mg Sodium, 14g Carbs,
1g Fiber, 7g Total Sugar, 6g Protein
Vitamin C (16%) 16 - Calcium (7%) 7 - Iron (2%) 2
Diabetic Exchanges: 1 Other Carbs, 2 Fat
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