Diabetic Friendly Chocolate Cheesecake
Submitted by: Delicious Ways to Control Diabetes Cookbook

Makes 12 servings

Ingredients

1 (5.25 ounce) package sugar-free chocolate graham crackers, crushed
1/3 cup reduced-calorie margarine, melted
1/4 teaspoon ground cinnamon Cooking spray
1 (.25 ounce) envelope unflavored gelatin
1 cup fat-free milk
2 1/2 (8 ounce) packages 1/3-less-fat cream cheese (Neufchatel),
softened
2 teaspoons vanilla extract
14 tablespoons granulated sugar substitute with aspartame (such as
Equal Spoonful)
1/4 cup unsweetened cocoa
5 (0.6 ounce) sugar-free chocolate wafer bars, coarsely chopped (such
as Sweet 'N Low)
Directions
1 Combine first 3 ingredients, stirring well. Press into bottom and 1
inch up sides of a 9-inch springform pan coated with cooking spray.
Bake at 350 degrees for 8 minutes. Remove from oven; let cool on a
wire rack.
2 Sprinkle gelatin over milk in a small saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves, about 2 minutes.
Let cool slightly.
3 Beat cream cheese at medium speed of an electric mixer until creamy.
Add vanilla, beating well. Add gelatin mixture, beating until smooth.
Add sugar substitute and cocoa; beat just until blended. Pour mixture
into prepared crust. Cover and chill at least 3 hours or until set.
Before serving, top with chopped wafers. Per Serving:

Calories 238 Fat 16.5g (sat 8.4g) Protein 8.1g Carbohydrate 20.8g
Fiber 1.5g Cholesterol 36mg Sodium 308mg Exchanges: 11/2 Starch, 3 Fat

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