Italian Cheesecake Squares

Recipe Ingredients

2 cups	292g / 10oz	Part-skim ricotta cheese
1 cup	237ml	Low-fat cream cheese
		= (use the bar type only)
3		Egg substitutes
1 tablespoon	15ml	Vanilla extract
1/2 teaspoon	2.5ml	Almond extract
1 teaspoon	5ml	Lemon juice
1/4 cup	49g / 1.7oz	Sugar
1 1/2 cups	355ml	Fresh raspberries
1/4 cup	59ml	Pineapple juice concentrate - thawed
1 tablespoon	15ml	Sugar
1/2 cup	118ml	Water
2 tablespoons	30ml	Cornstarch or arrowroot powder

Recipe Instructions

Preheat the oven to 350 degrees. Combine the cheeses, egg substitute, vanilla extract, almond extract, lemon juice, and 1/4 cup sugar and mix well.

Pour into a 9-inch nonstick square pan. Bake until a tester inserted in the center comes out clean, about 50 minutes. Refrigerate for several hours.

In a saucepan over medium heat, combine the raspberries, pineapple juice concentrate, 1 tablespoon sugar, and 1/4 cup of thee water. Bring to a boil, lower the heat, and simmer for 5 minutes.

Mix the cornstarch or arrowroot powder with the remaining water and add to the saucepan. Cook over low heat until the mixture thickens. Cool the mixture in a bowl for several hours.

Spread the topping over the squares, cut, and serve.

This recipe yields 6 servings. Serving size: One 1 1/2-inch square.

Exchanges Per Serving: 2 Very Lean Meat, 1 1/2 Carbohydrate.

Nutrition Facts: Calories 173; Calories from Fat 2; Total Fat 0g; Saturated Fat 0g; Cholesterol 32mg; Sodium 365mg; Carbohydrate 21g; Dietary Fiber 2g; Sugars 12g; Protein 21g.

Source:
American Diabetes Association at http://www.diabetes.org

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