Wouldn’t you like to have a bite of cheesecake without the guilt of the usual insulin producing desserts you usually have? Here’s a recipe with a low glycemic index taken from the book The New Glucose Revolution: The Authoritative Guide to the Glycemic Index by Dr. Jennie Brand-Miller, Thomas M.S. Wolever, Kaye Foster-Powell, and Stephen Colagiuri. A delicious lower-fat cheesecake that leaves you feeling good after you eat it – not weighed down with fat.
32 Fifty 50 Hearty Oatmeal cookies, crushed
6 ½ Tablespoons poly-or monounsaturated margarine, melted
2 teaspoons gelatin
2 Tablespoons boiling water
1 8-ounce container low-fat fruit yogurt
1 8-ounce container low-fat pineapple cottage cheese
¼ Cup honey
½ teaspoon vanilla extract
1 Cup chopped fresh fruit (e.g., apple, orange, cantaloupe, strawberries, pears, grapes)
For the base, combine the cookie crumbs and margarine in a bowl. Press evenly into a 9-inch pie dish. Bake in a moderate over (350 degrees) for 10 minutes. Cool.
For the filling, sprinkle the gelatin over the boiling water in a cup, stand cup in a small pan of simmering water and stir until dissolved; cool slightly.
Process the cooled gelatin with the yogurt, cottage cheese, honey, and vanilla extract in a blender or food processor until smooth.
Arrange the chopped fruit over the prepared crust and pour over the yogurt mixture. Refrigerate for about 1 hour or until set.
NOTE: Don’t use papaya, pineapple, or kiwi fruit, as these prevent gelatin from setting.
Calories = 335
Carbohydrates = 35 g
Fat = 14 g
Fiber = 1 g