I received this recipe about 11 years ago in a Diabetic Education class I attended.
Servings: 8Prep Time: 10 minutes Cook Time: none
1 low-fat graham cracker crust (purchased, already
1 (8 ounce) package non-fat cream cheese, softened
2 cups non-fat milk
1 large package sugar-free vanilla pudding mix
(or any flavor you might like)
Per the Diabetic Educators:
Note: Do NOT use 2 small packages of pudding mix in place of large package–the total weight is different.
Note: The graham cracker crust does not add an excessive amount of sugar or carbohydrates to the cheesecake. You may make your own crust if you prefer.
Using an electric hand mixer:
On medium-low speed, blend softened non-fat cream cheese until smooth.
With mixer on low, slowly add non-fat milk. Mix until well incorporated.
Mixer on low, slowly add pudding mix. Blend well.
Pour into prepared graham cracker crust.
Chill in refrigerator for several hours. Slice and serve.
I have also taken purchased sugar-free strawberry jam, thinned it with a little water, and drizzled it over the chilled cheesecake, then chilled the cheesecake a little longer, before serving.
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