Note: This recipe is especially for kids with diabetes, but
it can be a nutritious part of almost anyone's diet. Kids
with diabetes may need to pay extra attention to the amount of
carbohydrates they eat to maintain control of their blood sugar
It tastes like a little strawberry cheesecake!
1 c. graham cracker crumbs
3 tbsp. sucralose
4 tbsp. light margarine, melted
6 oz. cream cheese, reduced fat
1/4 c. plain, fat-free yogurt
1 c. sucralose
1/2 c. egg substitute
1 c. strawberries
- Preheat oven to 350 degrees Fahrenheit (176 degrees
- Slice strawberries.
- Stir crust ingredients together in a small mixing bowl until
- Line 12 muffin cups with paper liners.
- Press 1 tbsp. of crust mix into each lined cup.
- Place cream cheese in another mixing bowl and beat with an
electric mixer until soft. Add yogurt and beat until smooth for
approximately 1 minute.
- Add sucralose and egg substitute. Mix well until
- Divide sliced strawberries and put on top of crust in each
individual muffin liner.
- Pour cheese filling on top of strawberries, evenly divided
among the 12 muffin cups.
- Bake at 250 degrees Fahrenheit (121 degrees Celsius) for 15
to 20 minutes or until firm to the touch. Chill for approximately
2 hours before serving.
Nutritional analysis (per serving):
4 g protein
5 g fat
2 g sat. fat
11 g carbohydrate
0 g fiber
8 mg cholesterol
182 mg sodium
48 mg calcium
0 mg iron
Less than 1 carbohydrate exchange for 1 tart, 1 1/2 carbohydrate
exchanges for 2 tarts.
Note: Nutritional analysis may vary depending on ingredient
Variations and suggestions:
Substitute any berry for the strawberries. If you don't have
fresh berries available, use unsweetened frozen berries with the
least amount of carbohydrates.
Allison Brinkley, RD, LD/N, CNSD
Date reviewed: February 2004
Note: All information is for educational purposes only. For specific medical advice,
diagnoses, and treatment, consult your doctor.
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