Title: Prize Chocolate Cheesecake - Diabetic
Categories: Diabetic Chocolate Dairy Cheesecake
Yield: 20 Servings
| | | **CRUST** |
| 32 | | Graham crackers, crumbed |
| 1/4 | c | Margarine, melted |
| 2 | ts | Granulated sugar replacement |
| 1/2 | c | Semisweet chocolate chips |
| | | **FILLING** |
| 8 | oz | Pkg. cream cheese |
| 2 | tb | Lemon juice |
| 1 | | Egg, separated |
| 2 | tb | Granulated sugar replacement |
| 2/3 | c | Skim milk |
| 1/2 | ts | Lemon rind, freshly grated |
| 1 | | Env. unflavored gelatin |
| 2 | tb | Boiling water |
| | | **DECORATIVE TOPPING** |
| 1/4 | c | Semisweet chocolate chips, chopped |
SOURCE: The Diabetic Chocolate Cookbook by Mary Jane Finsand - copyright
1984.
To make the crust, mix graham cracker crumbs, margarine and sugar
replacement together. Press into bottom and sides of a 9 inch springform
pan. Chill until firm. Melt chocolate chips and spread on top of crust.
Refrigerate.
For the filling, beat cream cheese with lemon juice until smooth. Place
egg yolk, sugar replacement and milk in saucepan. Heat gently until thick
enough to coat the back of a spoon, but DO NOT BOIL. Remove from heat.
Gradually stir in the cream cheese mixture and grated lemon rind. Dissolve
gelatin in boiling water. Stir into mixture and blend thoroughly. Beat egg
white until stiff and fold into the filling. Pour the filling over
chocolate-layered crust. Refrigerate to complete set. Decorate top with
chopped chocolate chips. Refrigerate until serving time.
YIELD: 20 servings
EXCHANGE, 1 serving: 1 bread and 2 fat.
CALORIES, 1 serving: 149
PERSONAL NOTE from Ursula Taylor - I'd be a bit uneasy using semisweet
chocolate chips because of the sugar - so I'd either leave that part out or
I'd substitute grated SF chocolate candy bar.