Fresh Fruit Cheesecake

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.

 

Base

32 Fifty 50 Hearty Oatmeal cookies, crushed

6 ½ Tablespoons poly-or monounsaturated margarine, melted

 

Filling

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.

 

Serves 8

 

NOTE:  Don’t use papaya, pineapple, or kiwi fruit, as these prevent gelatin from setting.

 

Per Serving:

Calories = 335

Carbohydrates = 35 g

Fat = 14 g

Fiber = 1 g

 

-Emily