Reduced Sugar Cheesecake (South Beach Diet Phase 2 and 3) with sugar-free Strawberry topping
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 206.5
- Total Fat: 14.0 g
- Cholesterol: 84.5 mg
- Sodium: 157.2 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 2.0 g
- Protein: 8.1 g
View full nutritional breakdown of Reduced Sugar Cheesecake (South Beach Diet Phase 2 and 3) with sugar-free Strawberry topping calories by ingredient
Introduction
try this yummy sugar-free, gluten-free cheese cake for yout South Beach Diet dessert! try this yummy sugar-free, gluten-free cheese cake for yout South Beach Diet dessert!Number of Servings: 16
Ingredients
-
~Cheesecake Filling
•3 packages (1 and 1/2 lbs) reduced fat cream cheese (room temperature)
•4 eggs (preferably room temperature)
•1 and 1/2 teaspoon (1/2 Tablespoon) vanilla
•1 and 1/2 teaspoon (1/2 Tablespoon) lemon juice
•1 and 1/3 cups sugar equivalent of artificial sweetener
•1/4 cup sour cream
~Crust:
•1 cup whole wheat flour
•1/3c Crisco shortening
•2 Tablespoon sugar equivalent in artificial sweetener
~Strawberry Topping
-4c fresh strawberries, sliced
-1/3c Splenda sugar substitute
Directions
Combine ingredients for crust, and press into the bottom of a pie pan. Bake for 12-18 minutes, until fragrant and beginning to brown.
While crust is baking, combine strawberries and splenda substitute in saucepan. Heat mixture over high heat until it begins to boil, stirring occasionally. Once mixture begins to boil, reduce heat to low and simmer for 20 minutes. Remove from heat and make pie filling.
Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.
Pour strawberry topping over cheesecake and allow to cool for 2 hours.
Enjoy. :)
Serving Size: makes 16 slices/servings
Number of Servings: 16
Recipe submitted by SparkPeople user MEANGIRL44.
While crust is baking, combine strawberries and splenda substitute in saucepan. Heat mixture over high heat until it begins to boil, stirring occasionally. Once mixture begins to boil, reduce heat to low and simmer for 20 minutes. Remove from heat and make pie filling.
Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.
Pour strawberry topping over cheesecake and allow to cool for 2 hours.
Enjoy. :)
Serving Size: makes 16 slices/servings
Number of Servings: 16
Recipe submitted by SparkPeople user MEANGIRL44.
 with sugar-free Strawberry topping Recipe){kind=link}