Diabetic Friendly Dessert for Valentine’s Day

ysm cheesecakeValentine’s Day is quickly approaching! Have you finished all your shopping for your favorite sweetie? If you haven’t given the upcoming holiday much thought, this is a recipe that will inspire you to call that restaurant you have been wanting to try. You better call now before they are all booked up for the night, but just remember that dessert is waiting for you at home!

This recipe is a good choice for all love birds because it uses a sugar substitute that is safe for diabetics and for those who opt for sugar-free desserts. The carbohydrates have also been greatly reduced in this recipe too. Don’t worry about the flavor being affected because of healthier ingredients; it is still going to taste amazing!

 

Diabetic Friendly Chocolate Cheesecake for Valentine’s Day

Ingredients

Crust

  • ½ cup toasted hazelnuts

Cheesecake

  • 3 packages reduced fat cream cheese (8 oz.)
  • 1 cup Stevia
  • 3 large eggs
  • ¼ teaspoon salt
  • 1 cup plain Greek yogurt
  • 1 tablespoon vanilla extract
  • 4 oz. semi-sweet chocolate, melted and cooled
  • Raspberries or strawberries for garnish

Instructions

  1. Arrange hazelnuts in a single layer in a shallow pan and toast in oven for about 7 to 10 minutes or until golden brown.
  2. Transfer cooled nuts to a blender or food processor and blend until finely crushed. Press into the bottom of a greased 9-inch spring form pan, making sure the entire bottom of pan is covered.
  3. In the bowl of an electric mixer, beat cream cheese and Stevia until very light and fluffy. Slowly mix in eggs, one at a time, and salt.
  4. With a rubber spatula, gently fold in Greek yogurt, vanilla and melted chocolate.
  5. Pour cream cheese mixture over crust and bake in a preheated 325-degree oven for 40 to 45 minutes. Cake middle will be slightly set.
  6. Turn off heat and crack oven door. Allowing cake to cool in an opened oven will help the cheesecake remain smooth and prevent large cracks.
  7. Remove from oven after 30 minutes. Use a paring knife to gently separate the cheesecake from the spring form pan.
  8. Chill at least four hours before serving with fresh raspberries or strawberries.