Chocolate swirl cheesecake (Diabetic friendly)

I am always on the search for yummy desserts that are lower in fat, sugar and calories.  I have tried many, but have not posted them because I have thrown them away.  There is no sense in wasting my time posting something I think is not good.  However, I just happened to find this yummy Diabetic chocolate swirl cheesecake recipe as I was googling stuff, and it looked pretty good, so I gave it a whirl! I found this recipe at The Diabetic Gourmet Magazine website.

It received RAVE reviews from my BFF The Newyorican, as well as The Genius (who is a picky 13 year old).  Bluebell and I enjoyed it also, although I must admit I put some sugar free chocolate sauce on mine…..

 Chocolate Swirl Cheesecake
Yield: 16 servings
Ingredients
Crust Ingredients:
•    1-1/4 cups vanilla wafer crumbs
•    4 tablespoons stick butter or margarine, melted
•    2 tablespoons Equal ® Spoonful or Granulated* (I used Splenda baking mix)
Cheesecake Ingredients:
•    3 packages (8 ounces each) reduced-fat cream cheese, softened
•    3/4 cup Equal ® Spoonful or Granulated** (I used Splenda Baking Mix)
•    2 eggs
•    2 egg whites
•    2 tablespoons cornstarch
•    1 cup reduced fat sour cream
•    1 teaspoon vanilla
•    1 ounce unsweetened chocolate, melted, slightly cooled
•    1 tablespoon fat-free milk
•    Chocolate curls (optional)
* May substitute 3 packets Equal sweetener
* May substitute 3 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
1.    For Crust, mix vanilla wafer crumbs, butter and 2 tablespoons Equal®. Press onto bottom and 1/2-inch up side of a 9-inch springform pan. Bake in preheated 325F oven 10 minutes. Cool on wire rack while preparing cheesecake.
2.    For Cheesecake, beat cream cheese and 3/4 cup Equal® in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust.
3.    Add melted chocolate and fat-free milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.
4.    Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Garnish top of cheesecake with chocolate curls, if desired. Cut cake into
wedges.
 
Easy to make, delicious and low sugar! Can’t beat that!!!
 
Nutritional Information (Per Serving)
Calories:  164
Protein:  7 g
Sodium: 235 mg
Cholesterol: 57 mg
Fat: 11 g    Carbohydrates: 8 g
Exchanges: 1 milk, 2 fat
Ingredients for Diabetic swirl cheesecake
Low Fat Nilla wafer crust.
Cheesecake mix in the bowl.
After combining chocolate and regular batter, swirl with a butter knife.
After baking.
yum!  (Bluebell will Spackle the wall and put in new back splash)
The NewYorRican approves!!!
Easy to make, delicious and low sugar! Can’t beat that!!!
 
 

Canning Fresh Tomatoes….YUM!

I planted my first outdoor garden ever this spring!!

I have been so happy with my little garden….my first foray into the world of gardening in the ground! In past years I have always grown my tomatoes and herbs in pots on my deck.  This year I decided I wanted a garden in the ground and Bluebell tilled me up a small 6×6 plot.  Of course I was overly ambitious it turns out and planted TOO much in such a small space, but who knew??

I planted three tomato plants, a yellow girl, a beefsteak and a Roma.  The yellow plant was diseased and we had to pull it up and throw it away pretty early in the season.  This made me very sad, since although I love tomatoes when I eat them I get blisters on my tongue from the acid content.  Yellow tomatoes have a lower acid content and don’t give me blisters.  Oh well, I knew blisters would abound, but I would enjoy my lovely tomatoes nonetheless!!

I also planted two green pepper plants and one yellow pepper plant.  In addition I have basil, chives, lavender, oregano, rosemary, cilantro, and thyme.

As the spring moved into summer, I was surprised by the early harvest of tomatoes.  The beefsteak tomato plant grew about 4 feet tall and two feet wide.  And the Roma plant grew the same !!  We have had tomatoes coming out of our ears, so I decided I wanted to can them so we can enjoy them all winter long!

I looked for ball jars and canning supplies at my local Walmart, Bed Bath and Beyond, and Target.  Nobody had a large canner, so I had to order it from Walmart online and have it delivered to the house.  I found a great website that walked me thorough the canning process and away we went!!

We blanched the tomatoes in boiling water for 45 seconds, then put them in an ice water bath. 

Tomatoes blanched on boiling water for 45 seconds and the skins removed

The skins came off very easily!  Skins in the canned tomatoes make the tomatoes tough.

The tomatoes were chopped and put into the sanitized jars, with 1 tbsp of lemon juice.

Blanched tomatoes being placed into prepared jars.

 

1 tbsp of lemon juice went into each jar to keep the tomatoes fresh after canning.

 

Jars filled to the top with tomatoes and lemon juice.

 

Lids on the jars, getting ready to place in canner

Once the lids were screwed on tightly, the jars went into the canner for 45 minutes.

Jars boiling in the canner for 45 minutes.

 

Jar “remover” tool and the jars after canning.

 

All done, ready to be eaten. YUM!

I will let you know how the resulting canned tomatoes taste!!