Photo used for illustrative purposes.
We all love a cheesecake, but while the creamy dessert is no doubt delicious, it’s also loaded with sugar and fat – not ideal you are diabetic or following a low-sugar diet.
But, with a few tweaks, it can be one of the most diabetic-friendly desserts in your repetoire. These low-sugar (and one vegan!) recipes from Truvia prove it.
No bake low sugar honey and berry cheesecakes
This no bake cheesecake is a quick and easy dessert that for minimal effort delivers maximum taste.
Layered on top of the crisp biscuit case, the smooth low fat cream cheese is sweetened with Truvia for Baking icing, adding a sweetness without the need for refined sugar.
For the cheesecake
90g reduced fat digestives or hobnobs
200g low fat cream cheese
200g Greek yoghurt (low fat)
100g Truvia for Baking – Icing (Stevie-based sugar)
1 tsp vanilla bean paste (such as Nielsen-Massey)
For the topping
1 tbsp Truvia for Baking – Icing
150g mix of chopped strawberries, prepared raspberries and blueberries
1. Bash the biscuits up in a large plastic bowl using the end of a rolling pin, leaving some chunky pieces remaining. Divide into 4 small glasses or serving bowls and set aside.
2. Put the cream cheese into a bowl and beat until it has softened. Fold in the yoghurt, Truvia for Baking Icing and vanilla. Spoon over the biscuit crumbs and put in the fridge to chill for at least 1 hour. In a small bowl mix the berries with the Truvia for Baking Icing to give a little extra sweetness, keep refrigerated until ready to serve.
3. Once ready to serve remove the cheesecakes from the fridge, divide the berries between the cheesecakes and any juice that has come out before enjoying.
“This is my version. It makes a large loaf and is quite rich, so you’ll get a lot of slices out of it,” says food writer Anna Jones.
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