A Healthful Recipe for the Diabetic

Diabetic-Safe Cheesecake
Crust:
1 ½ Cup fine ground pecans
2 tablespoons melted butter
1 tablespoon Splenda

Mix all ingredients - press evenly into a greased "spring form pan" (I line the bottom and sides of the pan with the new Non-Stick Aluminum foil). Bake crust for 10 minutes at 350° and let cool before adding cheesecake mix.

Cheese Cake:
5 - 8oz packages or cream cheese
5 large eggs
2 large egg yolks
¼ cup heavy cream
½ teaspoon of vanilla extract
½ teaspoon of either almond or lemon extract (my favorite is the almond)
1 ¾ cups Splenda (approx 42 packets)

Preheat the oven to 475°. In a bowl beat cream cheese with sweetener until smooth. Add eggs, cream, yolks and extracts - beat for 5 minutes. Pour mixture into greased or lined spring form pan, and bake for 12 minutes. Turn oven down to 350° and bake for 35 minutes longer. Turn off oven and leave cake in for another 30 minutes. Remove cake and let cool completely in pan. Refrigerate overnight and remove from pan before serving. Cake may crack during baking but don't worry - it's normal. We top the cheesecake with a no-sugar jelly (we like "Fifty50" brand the best - some of the flavors are peach, black-berry, apricot, and strawberry). You won't believe how good this is!

- created and offered by Ann, Rosanne and Jeffrey Lada

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(Recipe from Newsletter Issue 6)