Serves: 8
Total Calories: 218
1. In a large saucepan over medium heat, heat the milk and cornstarch stir constantly, but do not boil. Remove from heat, stir in the sugar substitute, and set aside to cool.
2. In a small bowl, beat the cream cheese until light and fluffy. Add to cool milk mixture beat in lemon juice and vanilla. Pour mixture into prepared pie shell and refrigerate 2 to 3 hours or until firm.
3. To prepare the topping, drain the cherries over a saucepan so that only the liquid goes into the saucepan. Add cornstarch to the cherry liquid and simmer over medium heat until the mixture is thick and clear.
4. Stir in the cherries and sugar substitute, mixing thoroughly. Remove from heat and let cool. Spread topping over cream cheese and refrigerate until ready to serve.
EXCHANGES
2 Starch
1 Fat
NUTRITION FACTS
Calories 200
Calories from Fat 55
Total Fat 6 grams
Saturated Fat 2 grams
Cholesterol 12 milligrams
Sodium 213 milligrams
Total Carbohydrate 30 grams
Dietary Fiber 1 gram
Sugars 14 grams
Protein 7 grams
This Cherry Cheesecake recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.
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