DIABETIC
CHOCOLATE CHEESECAKE

INGREDIENTS:-

Margarine for greasing pan
15 oz. part skim milk Ricotta cheese
1 1/2 cup (12 oz.) light cream cheese, softened
1 cup unsweetened apple juice concentrate
2 egg whites
1 whole egg
3 tbsp. unsweetened cocoa
1 tbsp. cornstarch
1 tbsp. sugar
1 tsp. vanilla extract
2 tsp. unsweetened cocoa (for topping)

METHOD:-

Preheat oven to 350 degrees.
Lightly grease bottom and sides of a 9 inch spring-form pan. Wrap outside of pan with aluminum foil.
In the bowl of a food processor or blender, puree all ingredients until smooth. Depending on the size of your blender you might find it more effective to do this in 2 batches. If you do this make sure that you blend the 2 portions together in a mixing bowl.

With a rubber spatula, scrape mixture into prepared pan.
Place on a baking sheet. Bake 45 minutes. Turn oven off.
Leave in the oven with door closed for 1 hour.
Remove and refrigerate.
Before unmolding and serving the cheesecake, let stand at room temperature for 10 minutes. Sift 2 teaspoons unsweetened cocoa over the top.

Slice the chocolate cheesecake with a knife warmed in hot water.

This cheesecake makes a delicious treat for everyone, not only diabetics The Diabetic Chocolate Cheesecake Serves 12.

Per serving: 167 calories, 16 gm carbohydrates, 8 gm protein, 8 gm fat, 220 mg sodium. Exchanges: 1 fruit, 1 medium fat meat, 1/2 fat. Cholesterol: 50 mg per serving.