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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Key Lime Cheesecake

Source: Reprinted with permission from The Joslin Diabetes Gourmet Cookbook. Copyright ©1993 by Francis Towner Giedt, Bonnie Sanders Polin, and Joslin Diabetes Center.

This dense and creamy cheesecake features a graham cracker bottom and the refreshing flavor of Key lime throughout.

Rating:
Prep Time:	1 hours
Cook Time:	100 minutes
Difficulty:	Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	83.1

Total Carbs	7.8 g

Dietary Fiber	0.3 g

Sugars	4.6 g

Total Fat	1.7 g

Saturated Fat	0.2 g

Unsaturated Fat	0.3 g

Potassium	47.6 mg

Protein	8.5 g

Sodium	210.4 mg

Dietary Exchanges 1.7 Fat, 0.0 Fruits, 0.3 Meat, 0.1 Other Carbs, 0.1 Starch, 0.5 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

0.5
0 1/2 tbsp Margarine, 80% fat, unsalted 0.3333
0.3333 cup Cracker Crumbs, graham, plain 2.0
2 cup nonfat cottage cheese 14.0
14 oz soft tofu 1.0
1 cup fat free cream cheese 1.0
1 tbsp lime peel zest 0.5
0 1/2 tsp vanilla extract 2.0
2 each egg whites 0.5
0 1/2 cup liquid egg substitute 3.0
3 tbsp fructose sweetener 2.0
2 tbsp Flour, white, unbleached, enriched 1.0
1 cup fresh strawberries

Directions

Grease sides and bottom of a 9-inch (23cm) spring form pan with margarine. Dust with graham cracker crumbs. Refrigerate until ready to fill.
Preheat the oven to 350 degrees F In a food processor or blender, process cottage cheese and tofu until smooth. Add everything but the strawberries. Process for 3 minutes until very smooth and light. Pour into prepared spring form pan. Place a sheet of aluminum foil on the middle rack of the oven under the spring form pan to protect oven from any possible leakage.
Bake for 1 1/2 to 1 3/4 hours, until filling is set, slightly puffed, and golden brown on the edges. Cool on a wire rack for 45 minutes. Refrigerate until chilled, 2 hours. Remove the sides of the spring form pan. Slice into 16 portions. Whirl strawberries in a food processor to make a puree. Spoon over each serving.