Nonstick vegetable cooking
-spray
1/4 c Graham cracker crumbs
16 oz Low-fat cream cheese
1 c Sugar
2/3 c Egg substitute
1 3/4 c Plain yogurt cheese; yogurt
-drained in cheesecloth
-until semisolid, up to 2
2 ts Vanilla
1 ts Grated lemon peel
1 tb Lemon juice
Sliced oranges; and/or for
-garnish
Strawberries; and/or for
-garnish
Kiwifruit; for garnish
Heat oven to 350 degrees. Coat a 9-inch springform pan with vegetable spray
and sprinkle bottom with graham cracker crumbs. Refrigerate.
In a large bowl, beat cream cheese until smooth. Gradually add sugar,
beating until smooth. Add remaining ingredients except fruit and beat until
smooth. Pour into pan.
Bake 50 to 60 minutes or until edges are set. (To minimize cracking, place
a shallow pan half full of hot water on lower oven rack while baking.)
Remove from oven and cool on a wire rack. Remove sides of pan and
refrigerate 6 hours or overnight. Top with fruit just before serving.
Exchanges: All lunch menus this week have about 450 calories total and
include:
2-3 Starch servings 1-2 Meat or Meat Substitute servings 0-2 Vegetable
servings 1 Fruit serving 1 Fat serving
Total Fat — 15g Total Carbohydrate — 50g Protein — 22g
Some menus have 1 Skim Milk serving instead of 1 Meat or 1 Starch serving.
Or 1 Starch serving instead of the Fruit serving.
Recipe for Sunday, 3/8/98 This week we are featuring complete lunch menus
and accompanying recipes from the cookbook Magic Menus for People with
Diabetes, a calorie-controlled collection of the “best of” the
award-winning Month of Meals series of menu planners. You can order a copy
of this and many other cookbooks from our online bookstore or call
1-800-ADA-ORDER (1-800-232-6733).
Lunch: 1 serving Shrimp and Pea Salad 2 4-inch bread sticks 1 slice Low-Fat
Lemon Cheesecake
Yields
1 Servings