SPLENDA EQUIVALENT RECIPES

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YOGURT-RICOTTA CHEESECAKE RECIPE: HOW TO MAKE IT



Yogurt-Ricotta Cheesecake Recipe: How to Make It image

I have always liked Italian ricotta cheesecakes, but they have too much sugar for me. I made a light version, and my family couldn’t even tell the difference! I serve mine with sugar-free strawberry ice cream topping and fresh strawberries. —Diane Shipley, Mentor, Ohio

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 55 minutes

Prep Time 35 minutes

Cook Time 01 hours 20 minutes

Yield 16 servings.

Number Of Ingredients 11

2 packages (8 ounces each) reduced-fat cream cheese
2 cups reduced-fat ricotta cheese
Sugar substitute blend (made with sucralose) equivalent to 1-1/2 cups sugar
2 cups vanilla yogurt
1/2 cup butter, melted
1/4 cup cornstarch
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature, lightly beaten
Halved fresh strawberries, optional

Steps:

  • Preheat oven to 325°. In a large bowl, beat cream cheese, ricotta and sugar blend until smooth. Beat in yogurt, butter, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake until center is almost set, 80-85 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, serve cheesecake with strawberries.

Nutrition Facts : Calories 246 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 231mg sodium, CarbohydrateContent 19g carbohydrate (16g sugars, FiberContent 0 fiber), ProteinContent 9g protein.

BANANA-OAT MUFFINS RECIPE - EATINGWELL



Banana-Oat Muffins Recipe - EatingWell image

Whip up a batch of these diabetic-friendly Banana-Oat Muffins for a quick and easy snack or add them to complete a balanced breakfast. These muffins can be eaten over several days or frozen and enjoyed for up to a month.

Provided by Diabetic Living Magazine

Categories     Healthy Oatmeal Muffin Recipes

Total Time 45 minutes

Number Of Ingredients 16

Nonstick cooking spray
2 cups regular rolled oats
¾ cup whole-wheat flour
⅓ cup sugar (see Tip)
1 teaspoon baking powder
¾ teaspoon apple pie spice or ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
1 large ripe banana, mashed
2 tablespoons butter, melted
1 teaspoon vanilla
¼ cup regular rolled oats
½ teaspoon apple pie spice or ground cinnamon
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups; coat inside of cups lightly with cooking spray. Set aside. Place the 2 cups oats in a food processor or blender; cover and process or blend until finely ground. Transfer ground oats to a large bowl. Stir in whole-wheat flour, sugar, baking powder, 3/4 teaspoon apple pie spice, baking soda and salt. Make a well in the center of the flour mixture; set aside.
  • In a medium bowl whisk together buttermilk and eggs; whisk in banana, 2 tablespoons melted butter and vanilla. Add buttermilk mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each about three-fourths full.
  • For topping, in a small bowl stir together 1/4 cup oats and 1/2 teaspoon apple pie spice. Using a pastry blender, cut in 1 Tablespoon butter until mixture resembles coarse crumbs. Sprinkle the oat mixture on top of muffin batter.
  • Bake for 20 to 22 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Serve warm.

Nutrition Facts : Calories 152.4 calories, CarbohydrateContent 24.8 g, CholesterolContent 8.4 mg, FatContent 4.4 g, FiberContent 2.7 g, ProteinContent 4.7 g, SaturatedFatContent 2.2 g, SodiumContent 182.5 mg, SugarContent 8.3 g

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