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  Recipe Home » Diabetic » REFRIGERATOR NO CHEESE CAKE
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  REFRIGERATOR NO CHEESE CAKE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 182
Ingredients:
4 large graham crackers (2-1/2 by 2-1/2 inches)
1 tsp. margarine
1 Tbls. granulated gelatin
1/2 C. water, cold
2 C. plain yogurt, low fat
sugar substitute equivalent to 1 Tbls. sugar
1/2 C. iced water
1-1/2 tsp. lemon rind, grated
1 egg white
1/2 C. instant nonfat dry milk
1 Tbls. fresh lemon juice
1-1/2 tsp. pure vanilla extract
sugar substitute equivalent to 1 Tbls. sugar
3 maraschino cherries, halved, or 6 small
strawberries, for garnish
Instructions:
Put crackers in a plastic bag; tie top. Crush with a rolling pin or jar to make fine crumbs. Melt margarine in bottom of an 8- or 9-inch round cake pan. Spread margarine evenly over bottom of pan. Sprinkle crumbs evenly on bottom, pressing gently. Chill in refrigerator. Soak gelatin in cold water. Heat over boiling water to dissolve gelatin. Combine yogurt and first measure of sweetener. Beat at moderate speed with rotary beaters, adding dissolved gelatin gradually. Chill until the consistency of unbeaten egg whites. Meanwhile, place iced water, lemon rind, egg white, and dry milk powder in a large bowl. Beat with rotary beaters until soft peaks form. Add lemon juice, vanilla, and second measure of sweetener. Beat at high speed until stiff. Fold into partially set yogurt; blend very well. Spoon mixture on top of crumbs in pan. Chill 4 hours, or longer, until set. To unmold, loosen around edge of mold with thin spatula right down to bottom of pan. Place larger plate upside down on top of mold. Turn plate and pan over. Cover top of pan for a few seconds with a hot cloth that has been run under hot water; then rung out. Remove cloth and lift pan from mold. When ready to serve, garnish with cherries, or strawberries. Cut into equal slices.
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