Lighter New York Style Cheesecake Recipe

Enjoy a decadent dessert recipe for under 200 calories from the Cleveland Clinic!

According to the American Diabetes Association, people with diabetes can have their cake and eat it too(!) as long as it’s part of a healthful meal plan (limited saturated fat. contain moderate amounts of salt and sugar). Go ahead, enjoy!

Lighter New York Style Cheesecake Recipe

Ingredients

For the crust:
9 whole graham crackers (5 ounces), broken into rough pieces and processed in a food processor to fine crumbs (about 1 ¼ cups)
4 tablespoons Smart Balance spread, melted
½ tablespoon Splenda Blend sugar substitute

For the filling:
1 pound 1% cottage cheese
1 pound light cream cheese, at room temperature
*8 ounces yogurt cheese (See directions below if you want to make your own) or 1 pint non-fat or low-fat plain yogurt
¼ teaspoon table salt
¾-1 cup Splenda blend sugar substitute
½-1 teaspoon lemon zest (could use orange zest)
1 tablespoon vanilla extract
3 large eggs, at room temperature
Vegetable cooking spray

SEE FULL RECIPE

There’s a good indication that murder might be part of the recipe when Nantucket’s ten time reigning Baking Champion’s last name is ‘Coffin’ on Divabetic’s newest Mystery podcast: Kill Me Madam.

Patricia Addie-Gentle RN, CDE, Dan Houdeshell, Pendulum Glucose Control’s Chief Medical Officer Dr. Orville Kolterman and Diabetes Meal Planning Made Easy, Author Hope Warshaw, MMSc, RD, CDE, and Mama Rose Marie guest on Divabetic’s December Diabetes Late Nite podcast.

08/27/202008/27/2020

Vegan Key Lime Pie Recipe (with Pecan Pie Crust) from Kill Me Madam

The happy healthcare host, Mr. Divabetic offers an interesting twist to key lime pie with a gluten and dairy free, vegan recipe in Divabetic’s newest Mystery Podcast: Kill Me Madam available on demand.

His creamy dreamy vegan key lime pie is made with a crunchy pecan pie crust. When making this recipe it’s best to use a food processor or blender to get pecans very finely chopped. They need to be in tiny pieces so that they form a crust to hold together all of that delicious pie flavor. Enjoy!

Kill Me Madam Key Lime Pie Recipe

Pie Filling Ingredients:
1 cup raw cashews (soaked for 4-6 hours or overnight, then drained)
3/4 cup coconut milk
1/4 cup coconut oil (melted)
3-4 large limes juiced (3-4 limes yield ~1/2 cup juice)
1 tbsp lime zest
1/2 cup agave nectar

Pie Crust Ingredients:
1 cup chopped pecans
2 tbsp coconut oil, melted
1 tsp monk fruit sweetener

Instructions

For the Crust:

Preheat oven to 350 degrees. Crush pecans finely using a food processor until you achieve a fine meal.

Add butter and monk fruit sweetener to crushed pecans and pulse until all of the ingredients are mixed throughly

Grease a pie pan then add crust mixture.

Grease the back of a spoon and use it to carefully smooth the pecan mixture in the bottom of the pie pan and up the sides.

Bake for 10 minutes and allow to cool.

For the Filling:

In a blender (but you can also use a hand mixer) blend the raw cashews, coconut milk, coconut oil, lime juice, lime zest and agave nectar until the mixture is smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.

Pour filling mixture into pecan crust and set aside.

Spread the homemade whipped cream on top of the key lime layer.

Freeze your key lime pie for 2 hours before serving or until it sets up.

There’s a good indication that murder might be part of the recipe when Nantucket’s ten time reigning Baking Champion’s last name is ‘Coffin’. But resentment, greed and Britannia’s own bad dealings turn everyone into a suspect when she’s found dead in the parking lot just before the Annual Decadents on Deck! Bake Off competition is about to kick off.

Divabetic’s Mystery podcast cast includes USA Best-Selling Author Tonya Kappes, Patricia Addie-Gentle RN, CDE, MaryAnn Horst-Nicolay MEd, NDRT, Lorraine Brooks, Catherine Schuller, Wendy Radford, Coach The Cure‘s Trisha Artman, Mama Rose Marie, Seveda Williams, and Max ‘Mr. Divabetic’ Szadek. Produced by Leisa Chester-Weir.

Throughout the podcast we will be featuring music from the Broadway Cast Album of ‘Call Me Madam’ courtesy of SONY Music.

06/25/202006/25/2020

White Beans For Dessert?

Beans are considered to be a diabetes super food. The American Diabetes Association advises people with diabetes to add dried beans or no-sodium canned beans to several meals each week. They are low on the glycemic index and can help manage blood sugar levels better than many other starchy foods.

Of course, white bean are versatile, easy, delicious, and nutritious but what about to a dessert?

I’m sure some of you are thinking, “Really? Beans for dessert? How can that work?”

Yes! Actually adding beans to dessert recipes can be a dynamite culinary creation.

“When the beans are pureed and mixed with other ingredients they form together to create a good binding agent for your batter, ” says Randall Beans on his website. “This allows you to cut out flour completely from most recipes. It seems like a strange concept, baking without flour. However, once you find a replacement for the binding you soon learn how replaceable and expendable flour really is.”

Check out Randall Beans’ Guilt-Free Chunk Cookie Dough Recipe with White Beans

https://www.instagram.com/p/BrxaUBfnO7L/?utm_source=ig_web_copy_link

Melanie Underwood, author and chef instructor at the Institute for Culinary Education (ICE) in New York City has also created a unique cheesecake recipe that just might tempt you to reimagine white beans in a whole new way.

White Bean and Herb Olive Oil Cheesecake Recipe By Melanie Underwood

Ingredients
1 can (15 ounces, or 420 g) white beans
2 cloves garlic, crushed
1/4 cup (60 g) tahini
1/4 cup (60 ml) lemon juice
2 tablespoons (30 ml) water
1/2 tablespoon kosher salt
1/2 teaspoon ground black pepper

FULL RECIPE

Making Artisan Cheesecake Book

Making Artisan Cheesecake presents the classic and well-loved cheesecake in a new, adventurous, and modern way, and answers any questions about it that home cooks and bakers- foodies who love delicious classic desserts- might ask.

In addition to sharing many variations, author Melanie Underwood teaches all the techniques behind building a range of different styles, and encourages readers to develop their own unique recipes.

She also covers options for crusts, cheeses, and batters; baking techniques; how to keep the top from cracking; and the differences among various styles, including New York, Philadelphia, Chicago, Italian, Brazilian, and Japanese.

BUY BOOK