Diabetes-Friendly Recipes

Lemon Cheesecake with Fresh Berries

Servings: 16


  • ½ tablespoon margarine
  • 1/3 cup graham cracker crumbs
  • 2 cups nonfat cottage cheese, drained
  • 14 ounces soft tofu, drained
  • 1 cup nonfat yogurt cheese
  • grated zest of 1 lemon
  • ¼ cup fresh lemon juice
  • ½ teaspoon vanilla extract
  • 2 large egg whites
  • ½ cup egg substitute
  • 7 packets sugar substitute that will not break down when heated, or to taste
  • 2 tablespoons unbleached all-purpose flour
  • 1 cup fresh strawberries
  • 16 perfect strawberries for garnish, cleaned with stems intact


  1. Grease the sides and bottom of a 9-inch springform pan with margarine. Dust with graham cracker crumbs. Refrigerate until ready to fill.
  2. Preheat oven to 350° F.
  3. In a food processor or blender, process cottage cheese and tofu until smooth. Add all other ingredients except the strawberries. Process for 3 minutes until very smooth and light. Pour into prepared springform pan. Place a sheet of aluminum foil on the middle rack of the oven under the springform to protect the oven. Bake for 1 1/2 to 1 3/4 hours, until the filling is set, slightly puffed, and golden brown at the edges. Cool on a wire rack for 45 minutes. Refrigerate until chilled, 2 hours. Remove the sides of the springform pan.
  4. Whirl the cup of strawberries in a food processor to make a puree. Spoon puree over each serving and garnish with one perfect strawberry, sliced to the stem and fanned out.

Nutrition Information

Per serving:74 calories (17% calories from fat), 8 g protein, 1 g total fat (0.2 g saturated fat), 7 g carbohydrates, 0 dietary fiber, 3 mg cholesterol, 153 mg sodium
Diabetic exchanges:1 very lean protein, 1/2 carbohydrate (bread/starch)


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