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Passover Cheesecake (Dairy)
Source: Recipe from Passover Lite Kosher Cookbook, ©1996 by Gail Ashkanazi-Hankin,

Delicious, fruit-flavored cheesecake topped with a pineapple glaze and sliced berries.

Rating:
Prep Time: 5 hours
Cook Time: 75 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 203.3
Total Carbs 32.8 g
Dietary Fiber 1.2 g
Sugars 22.3 g
Total Fat 3.4 g
Saturated Fat 0.5 g
Unsaturated Fat 0.8 g
Potassium 287.9 mg
Protein 11.4 g
Sodium 206.2 mg
Dietary Exchanges
1 Fat , 1/2 Fruits , 1/2 Milk , 1 Other Carbs , 1/2 Starch , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

0.3333 cup  matzoh meal
1 1/2 tbsp  sugar
1 1/2 tbsp  canola oil
16 oz  Cottage Cheese, lowfat, org
1 cup  plain nonfat yogurt
3 tbsp  potato starch
0 1/2 cup  maple syrup
1 1/2 tsp  vanilla extract
4 each  egg whites
0 1/2 tsp  Gelatin, unsweetened, dry
2 tbsp  unsweetened frozen pineapple juice concentrate
0 1/2 cup  Peaches, canned, with water, slices
2 each  medium kiwi, peeled
0 1/2 cup  fresh sliced strawberries
Directions
  1. Preheat oven to 350 degrees F.
  2. Combine matzoh meal, sugar and canola oil and lightly press into a 9-inch springform pan.
  3. Blend cottage cheese, yogurt, potato starch, maple syrup, and vanilla extract for 2 minutes, or until smooth.
  4. In a separate bowl, beat the egg whites until stiff peaks form.
  5. Fold egg whites into the cheesecake filling mixture and pour into the springform pan.
  6. Bake for 1 hour. Reduce the heat to 300°F and bake for 15 minutes longer.
  7. Cool completely and refrigerate for at least 4 hours, or overnight.
  8. In a small saucepan, sprinkle the gelatin over the pineapple juice concentrate and let stand for 1 minute to soften.
  9. Stir over low heat to completely dissolve.
  10. Mix in the pureed fruit and pour over cooled cheesecake.
  11. Chill until the glaze is set.
  12. Garnish cake with sliced kiwi and strawberries.

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