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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


Recipe Summary test

40 mins
4 hrs 45 mins


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

171 calories; protein 3.5g; carbohydrates 24.3g; dietary fiber 0.9g; sugars 15.2g; fat 7.4g; saturated fat 3.8g; cholesterol 17.9mg; vitamin a iu 291.5IU; vitamin c 9.5mg; folate 22.8mcg; calcium 51mg; iron 0.6mg; magnesium 11.3mg; potassium 121.5mg; sodium 126mg.