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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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

Nutrition Facts

171 calories; 7.4 g total fat; 18 mg cholesterol; 126 mg sodium. 24.3 g carbohydrates; 3.5 g protein; Full Nutrition