Don't miss this mouthwatering dessert. It's made with a graham cracker crust, filled with a blend of reduced-fat Neufchatel and marshmallow creme and topped with fresh strawberries and peaches.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Lightly coat a 10-inch springform pan with cooking spray. In a bowl stir together crackers and brown sugar. Stir in melted butter until well combined. Press evenly onto bottom of the prepared pan. Bake 5 to 6 minutes or until edges are light brown. Cool on a wire rack.

  • In a small saucepan sprinkle gelatin over milk. Let stand 5 minutes. Cook and stir over medium heat until gelatin is dissolved. Let cool 10 minutes.

  • In a large bowl beat cream cheese with a mixer on medium speed until smooth. Beat in marshmallow creme and vanilla. Gradually beat in cooled milk mixture until smooth.

  • Pour cream cheese mixture into the cooled crust; cover. Chill up to 8 hours or until set. Top with strawberries and peaches just before serving.


Tip: We do not recommend using a sugar substitute for this recipe.

Nutrition Facts

170.6 calories; protein 3.5g 7% DV; carbohydrates 24.3g 8% DV; exchange other carbs 1.5; dietary fiber 0.9g 4% DV; sugars 15.2g; fat 7.4g 11% DV; saturated fat 3.8g 19% DV; cholesterol 17.9mg 6% DV; vitamin a iu 291.5IU 6% DV; vitamin c 9.5mg 16% DV; folate 22.8mcg 6% DV; calcium 51mg 5% DV; iron 0.6mg 3% DV; magnesium 11.3mg 4% DV; potassium 121.5mg 3% DV; sodium 126mg 5% DV.