Diabetic Raspberry Cheesecake Bars

Wayne Jeseritz

By
@RECIPECOOKIN

The recipe and information were taken from a diabetic cooking magazine. This recipe was tested using sucralose-based sugar substitute. Excellent for diabetics who count carbs.


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Comments:

Serves:

25

Prep:

1 Hr

Cook:

25 Min

Method:

Refrigerate/Freeze

Ingredients

6
whole graham crackers, finely ground
1 Tbsp
brown sugar
2 Tbsp
melted butter
filling
2 pkg
8 oz - reduced fat cream cheese, at room temperature
1 pkg
8 oz - fat-free cream cheese, at room temperature
1 c
sugar substitute
2 tsp
pure vanilla extract
2 large
eggs
1/4 c
cholesterol free egg substitute
2 Tbsp
all purpose flour
topping
2 Tbsp
water
1/2 c
reduced sugar raspberry or strawberry preserves

Directions Step-By-Step

1
Heat oven to 350 degrees. Spray 9 inch square pan with nonstick cooking spray; set aside.
2
For crust, mix graham cracker crumbs and brown sugar together in small bowl. Add butter; stir until crumbs are moistened. Press crumbs evenly onto bottom of pan. Bake about 5 minutes. Set aside to cool.
3
Beat cream cheeses, sugar substitute and vanilla with electric mixer until smooth. Beat in eggs, 1 at a time, then add egg substitute. Mix in flour until well combined. Pour batter evenly over crust. Bake until just set in the center, about 25 minutes. Let cool about 5 minutes.
4
Heat preserves and water in small saucepan, stirring constantly, until preserves melt. Spread over filling. Cover and chill at least 4 hours before cutting into bars.
5
Dietary Exchanges: 1 Fat, 1/2 Starch
Calories 84
Total Fat 5g
Saturated Fat 3g
Protein 4g
Carbohydrates 7g
Cholesterol 31 mg
Dietary Fiber 0g
Sodium 140 mg

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Dairy
Regional Style: American