Title: Raspberry-Pear Cheesecake
Categories: Diabetic Dairy Cheesecake Fruit
Yield: 10 Servings
| | | **CRUST** |
| 16 | | Graham-cracker squares, crushed |
| 3 | tb | Reduced-calorie tub margarine, melted |
| 1 | pk | Sweet One granulated sugar substitute |
| | | **FILLING** |
| 2 | | Envelopes unflavored gelatin |
| 1 | c | Canned pear nectar, divided |
| 1/4 | c | Granulated sugar |
| 1 | lg | Egg, separated, at room temperature |
| 1 | ct | 15 oz. part-skim ricotta cheese |
| 1/2 | c | Reduced-calorie sour cream |
| 1 | ts | Vanilla extract |
| 3 | pk | Sweet One |
| | | **SAUCE** |
| 1/2 | c | Frozen unsweetened raspberries, thawed |
| 2/3 | c | Canned pear nectar |
| 2 | ts | Cornstarch |
| 1/2 | | To 1 packet Sweet One |
SOURCE: Sweet Deceits - from Sweet One.
Preheat oven to 350 degrees F. In small bowl, stir together
graham-cracker crumbs, melted margarine and 1 packet Sweet One. Press into
bottom of 8 inch springform pan; bake 8 to 10 minutes or just until golden.
Cool on wire rack.
PREPARE FILLING: In small bowl, sprinkle gelatin over 2/3 cup pear
nectar. In small saucepan, combine remaining 1/3 cup pear nectar, sugar
and egg yolks. Over low heat, cook, stirring constantly, 5 minutes or until
thickened. Stir in gelatin mixture; cook 3 to 5 minutes or until gelatin
dissolves completely.
In large bowl with electric mixer at high speed, beat ricotta cheese
until light and fluffy. Beat in sour cream and vanilla; set aside.
In large metal bowl with electric mixer at high speed, beat egg white
until soft peaks form. Add 3 packets Sweet One and continue beating until
stiff. Stir gelatin mixture into ricotta mixture, fold in egg whites. Pour
into prepared crust and refrigerate several hours or until firm.
Meanwhile, PREPARE SAUCE: Place raspberries in small strainer; set over
a bowl and stir to remove seeds. In small saucepan, stir together
raspberries, 2/3 cup pear nectar and cornstarch until smooth. Over medium
heat, cook, stirring constantly, 3 to 5 minutes or until thickened. Stir in
1/2 to 1 packet Sweet One. Refrigerate until well chilled. Serve cheesecake
with sauce.
Sorry folks the only nutritional info on this one is that it has 200
calories per serving.