DIABETIC AND GLUTEN FREE DESSERTS RECIPES

More about "diabetic and gluten free desserts recipes"

DIABETIC GLUTEN FREE, CHEESECAKE | JUST A PINCH RECIPES

Diabetic Gluten Free, Cheesecake | Just A Pinch Recipes image

Garnish with berries if you like. Or, if you prefer, use almond extract instead of vanilla in the topping, and garnish with toasted, slivered almonds. * If you're making this for someone with celiac disease, be sure to double-check all the ingredients labels on the products you use. Sometimes "light" versions of dairy products contain added fillers that may have traces of gluten. Allowing to cool slowly in the oven helps prevent the top of the cake from developing deep cracks. You will also notice there is no crust this is to make this gluten free.

Provided by Paul Bushay @chefbunyan

Categories Cakes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 12

Number Of Ingredients 13

Ingredients

CHEESECAKE:
1 - grapeseed oil cooking spray
4 large eggs , separated
2 - egg whites
1/4 cup(s) splenda blend
1 teaspoon(s) fresh lemon juice
1 pinch(es) salt
3 cup(s) cream cheese, light, classic (or ricotta, drained)
1/2 teaspoon(s) fresh lemon zest , grated
TOPPING
1/3 cup(s) sour cream
1 tablespoon(s) splenda blend
2 teaspoon(s) vanilla extract

Steps:

Preheat oven to 400 degrees
Line the bottom of a 9-inch springform pan with parchment paper or grease with butter.
Spray just a bit with grapeseed oil cooking spray.
Separate eggs, and beat egg whites with salt until stiff.
Beat together Splenda blend and the egg yolks until thick.
Add lemon juice.
With the mixer on a low-medium setting, beat in the cream cheese, a little at a time, until incorporated and fluffy.
Add a small amount of the egg whites, plus grated lemon zest, and mix in gently.
Gently fold the cream cheese mixture into the remaining egg whites.
Pour mixture into pan. Give a little shake to make it level.
Bake for 10 minutes at 400 degrees
Reduce temperature to 300 degrees F and bake for another 40 minutes.
When the top of the cake is set, turn off the oven and keep the oven door closed. Allow to cool for another hour in the oven.
Remove and continue to cool on a wire rack.
Whisk together remaining ingredients (sour cream, Splenda blend, and vanilla) .
Spread on top of the cheesecake.
BAKING NOTE: It is best to bake this guy in a water bath

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DIABETIC GLUTEN FREE DESSERT RECIPES - COOKEATSHARE

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