It’s been a month since we’ve moved in and I’m starting to see the light at the end of the tunnel. Most boxes are unpacked. I have a Georgia drivers license. And the kids are enrolled for the next school year. However, there’s still so much to do, which explains why I haven’t been posting many recipes even though I’ve been cooking.
So, that’s why my blog is a little bit neglected these days – my apologies. Luckily, I have wonderful guest posters to fill in the gaps, like Cindy Johnson who is sharing her dessert recipe for Diabetic Friendly Blueberry Cheesecake below.
Cindy’s a freelance writer with a new passion for healthy eating and healthy lifestyle that she hopes will help her overcome some health challenges. She loves to travel and is an avid fan of Dr. Oz. Read her blog for more healthy eating tips. When she’s not writing, Cindy loves to hike in the mountains of North Carolina, where she lives with her husband, son, and a small assortment of dogs.
Cindy’s diabetes story
Diabetes is a life-changing fact for millions of Americans. When my mom was diagnosed, I was determined to find recipes that would allow her to preserve her way of life and allow her to eat the foods she loves, while at the same time complying with her new diet restrictions. One of the most delicious surprises turned out to be blueberry cheesecake. With the help of my hub (who’s a chef), I adapted a recipe I found online to make a creamy, delicious treat that’s also low carb and nutritious. Call it a dessert if you like, but between the antioxidant and vitamin-rich blueberries, the omega-3 fatty acids and fiber in the nuts, and the protein in the cheese, it’s got all the nutritional elements of a healthy meal.
Diabetic Friendly Blueberry Cheesecake
- 3/4 cup graham cracker crumbs
- 3/4 cup cut any kind of nut rushed nuts (I prefer pecans or walnuts, but any kind will do)
- 1/4 cup Splenda No Calorie Sweetener
- 1/3 cup light butter, melted
- 12 ounces reduced fat neufchatel or cream cheese, softened
- 2/3 cups Splenda No Calorie Sweetener
- 2 large eggs (room temperature)
- 1/3 cup reduced-fat sour cream
- 2 teaspoons vanilla extract
- 3/4 cup fresh or frozen blueberries
- Preheat oven to 350 degrees.
- Coat an 8-Inch Springform Pan with vegetable cooking spray (do not use olive oil spray, you’ll taste it) and set aside.
- Combine graham cracker crumbs, nuts, Splenda, and melted butter. Mix well until the crumbs are moistened evenly. Press the crust mixture evenly into pan. Bake crust 5 minutes. Remove from oven and set aside.
- In a large mixing bowl, beat the cream cheese until smooth with an electric mixer set at medium speed. Add Splenda a little at a time, beating until blended. Add eggs and beat well. Add sour cream and vanilla, stirring gently until well blended. Gently fold in blueberries.
- Pour mixture into the prepared pan on top of the crust. Bake for 28 to 33 minutes until firm. Serve chilled.
- Before serving, spoon on a small amount of warm topping.
- 1 cup blueberries
- 1/2 cup Splenda No Calorie Sweetener
- 1/4 cup water
- Combine blueberries, Splenda, and water in a small saucepan over medium high heat. Cook at a low bubble, stirring constantly, until the liquid thickens to the consistency of syrup. (Note: I like the topping warm, but it also works to spread over the finished cheesecake before it’s chilled)
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