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Diabetic

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Apple Crisp
Applesauce Cocoa Cookies
Banana Yogurt Pie
Carrot Cake
Cherry Oat Muffins
Chocolate Chip Cookies
Chocolate-Chocolate Chippers
Chocolate Tea Cookies
Cinnamon Cookies
Cookie Brittle
Crustless Sugar Free Cheesecake
Diabetic Peanut Butter Cookies
Easter Fudge
Easy Chocolate Mousse
German Apple Cake
Gingersnaps
Hawaiian Strawberry Pie
No Drip Popcicles
Orange Mousse
Peanut Butter Balls
Peanut Butter Cookies
Pecan Pie Crust
Pumpkin Cookie Bars
Rugelach
Snickers Pie
Sour Cream Linzer Cookies
Strawberry Cheesecake
Strawberry Smoothie
Sugarless Apple Pie
Sugar Free Fudgy Brownies
Sugar free Chocolate Cream Puffs
Sugar-Free Cheesecake
Sugar Free Double Fudge Balls
Sugar-Free Fudge
Sugar Free Peanut Butter Pie
Sugarless Strawberry Pie
Sugarless Oatmeal Cookies
Vanilla Coffee Creamer
Strawberry Cheesecake

5-8 ounce pkgs cream cheese, softened
1 stick butter (1/4lb) softened
1 1/2 boxes sugar-free strawberry jello (1/2box=1/2tbs+a pinch)
1/3 cup boiled water
1/2 cup heavy whipping cream
1 cup strawberries, chopped
3/4 cup sugar substitute
8 large eggs, yolks broken

Beat cream cheese and butter in large bowl with electric mixer till smooth and cream jello in boiling water. It takes time to dissolve jello in small amount of water.

Beat jello into cream cheese gradually. Add cream, sugar substitute and strawberries. Beat but be sure not to over beat or batter will become grainy instead of creamy.

Spray a 9" spring form pan with Pam and wrap outside bottom and up sides with aluminum foil. pour mix into pan and bang it several times on the countertop to release air bubbles.

Bake 325 degrees for 60-70 minutes till just set. Turn off oven and let cool inside oven for 1 hour. Finish cooling at room temperature. Do not remove sides until completely cool. Cover and refrigerate 6 hours before serving. Cover and refrigerate leftovers.

serves 12