Low-Carb Strawberry Cheesecake Squares
Easy to make, diabetic-friendly recipe for low carb strawberry cheesecake squares.
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Servings: 16
Calories: 81kcal
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Ingredients
- 1/2 cup graham crumbs
- 2 tbsp canola oil
- 1 tbsp Splenda
- 8 oz package of light cream cheese, softened
- 3/4 cup plain non-fat yogurt
- 1 medium egg
- 1 egg white
- 1/4 cup Splenda
- 1 tsp vanilla extract
- 1 cup raw strawberries.
- 1 cup Walden Farms, 0 calorie,0 Carb Strawberry syrup
Instructions
Crust
- Preheat oven to 350°F
- In a medium-sized mixing bowl, combine the graham crumbs, canola oil, and 1 tbsp Splenda. Mix thoroughly until sticky.
- Spray the bottom and sides of the baking dish with a nonstick cooking spray.
- Spread the crumb mixture evenly into the bottom of the baking dish,
- Bake for 10 minutes at 350°F
Filling
- In a medium-sized mixing bowl, add cream cheese and beat on low speed for about one minute
- Add the yogurt, egg, egg white and Splenda, and mix on low speed until thoroughly mixed.
- Add the vanilla and mix for another minute. the filling should be creamy.
- Pour the filling over the cooled crust and spread evenly in the dish.
- Bake in 350°F oven for 25 minutes or until firm. The top should not be brown.
- Let sit until cooled slightly and then refrigerate for at least 2 hours.
Topping
- Thinly slice those tasty strawberries.
- In a small saucepan, add the strawberries and Walden Farms strawberry syrup. (or Walden Farms strawberry jelly) Heat until it starts to simmer and remove from heat. let cool slightly.
- When the cheesecake has chilled completely, cut into 2 inch squares.
- Using an offset spatula, place a square on a dessert plate, spoon on some of the strawberries and drizzle with some of the strawberry sauce.
Nutrition
Calories: 81kcal | Carbohydrates: 8g | Fiber: 0.3g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 84mg | Potassium: 90mg | Sugar: 5g | Calcium: 49mg | Iron: 0.2mg