Looking for a decadent and delightful dessert that you can make without turning on the oven? Look no further! This creamy, low-carb cheesecake can be made with just some processing, mixing and a bit of boiling water. Refrigerate to set and serve with some fresh blueberries for a treat that can’t be beat!
- 8 zwieback toasts*
- Fresh blueberries and mint sprigs (optional)
- 1 tablespoon butter
- 1 envelope (2 1/2 teaspoons) unflavored gelatin
- 1 cup boiling water
- 2 packages (8 ounces each) cream cheese, softened
- 1/3 cup sucralose-based sugar substitute
- 1 teaspoon vanilla
- 1 cup thawed frozen whipped topping
- 3/4 cup unsweetened frozen blueberries
For crust, place zwieback toasts and butter in food processor. Cover; pulse until coarse crumbs form. Pat thin layer of crumbs onto bottom of 9-inch springform pan.
For filling, place gelatin in medium bowl. Add boiling water; stir until gelatin is completely dissolved.
Beat cream cheese, sugar substitute, and vanilla in large bowl with electric mixer at medium speed until well blended. Beat in whipped topping. Add dissolved gelatin in steady stream while beating at low speed. (Mixture will become loose and lumpy.) Beat 4 minutes at medium speed until smooth and creamy, scraping side of bowl occasionally.
Fold frozen blueberries into cream cheese mixture; spread in prepared pan. Refrigerate 3 hours or until set. Garnish with fresh blueberries and mint, if desired.
*Zwieback toast can be found in the baby food aisle of most grocery stores.
Yield: 8 servings.
Serving size: 1/8 of total recipe.
Nutrition Facts Per Serving:
Calories: 284 calories, Carbohydrates: 11 g, Protein: 6 g, Fat: 24 g, Saturated Fat: 15 g, Cholesterol: 66 mg, Sodium: 196 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch, 4 1/2 Fat.
Copyright Diabetic Cooking.