Making Cheesecake For Diabetics

Making cheesecake for diabetics can be fun, tasty as well as food
for you. The most important thing you need to remember is that you
need to substitute the artificial sweeteners in recipes for fructose
sugar and ensure that you use low fat cheese products at all times.By
following these simple rules you will be able to enjoy these wonderful
tasty recipes without feeling guilty and at the same time lose weight
and feel food about yourself.Following is a tasty recipe on making
cheesecake for diabetics:Delicious Berry Lemon CheesecakePreparation
Time: 25 minutes plus refrigerate overnightCooking Time: NilServes:
12IngredientsFruit Base:60g Dried figs60g Dried apricots60g Dried
dates, pitted70g semolina, coarseCheesecake:300g low fat ricotta
cheese2 tbsp fructose or caster sugar250g French vanilla fromage
frais, light version250g lemon flavoured fromage frais, low fat
version2 tbsp freshly squeezed lemon juice2 tsp grated lemon zest1
tbsp gelatine2 egg whites125g strawberries, halved125g
blueberriesMethod:Line the base of a 20cm spring form cake tin with
plastic wrap and lightly spray some oil on lining. Then place some
baking paper over the plastic wrap. To make the fruit base, process
all the ingredients in a food processor until finely chopped, add the
semolina and blend until combined. Spread this mixture evenly onto
your prepared cake tin and refrigerate.Next, place the ricotta and
fructose or caster sugar into a food processor and blend until smooth.
Add the both fromage frais, lemon juice and zest and mix well.
Transfer this to a large bowl.Place 3 tablespoons of water into a bowl
and sprinkle the gelatine evenly over the top and allow it to go
bubble and become spongy looking. In a small saucepan, bring some
water to the boil, remove from the heat and place the bowl with the
gelatine mixture inside the saucepan allowing the water to only come
half way up the sides. Stir the gelatine until it becomes dissolved
and clear. Allow cooling before transferring to the ricotta
mixture.Next beat the egg whites until soft peaks form and gently fold
this into the ricotta mixture. Pour this mixture evenly over the fruit
base and refrigerate overnight. Once it has set, carefully remove the
cheesecake from the tin by easing the plastic wrap from the sides.
Make sure you use a spatula to help you lift the cheesecake from the
baking paper and remove the plastic wrap. Place your cheesecake on a
serving plate and decorate with the strawberries and blueberries.This
delicious tasty cheesecake is low in GI, so there is no need to feel
guilty. Making cheesecake for diabetics is a wonderful addition to
your diabetes diet as well as the management of your diabetes.