Best Cherry Cheesecake Trifle Diabetic Friendly Recipes
CHERRY CHEESECAKE TRIFLE (DIABETIC FRIENDLY)
This can be made in parfait glasses or in a traditional trifle bowl. I make several variations of this including a sugar free raspberry jello and sugar free white chocolate pudding one. It is a huge hit with all diabetics that have eaten it and I am a diabetic myself. Most grocery store bakery departments in my area carry...
Provided by Laurie Sanders
Categories Other Desserts
Time 1h
Number Of Ingredients 5
Steps:
- 1. Slice pound cake and cut into six cubes per slice. Place 1 slice worth of cubes in the bottom of each parfait glasses (I used 6 glasses).
- 2. Prepare jello using the speed set method found on the jello box and pour in the frozen cherries. Place in freezer for about 10 minutes, stir and place in fridge for another 5 minutes. The spoon about 1/3 cup of jello and cherries into each glass. Return to fridge to finish setting up.
- 3. Once jello is set firm, prepare cheesecake pudding as instructed and quickly pour 1/3 cup of pudding (or more) into each glass.
- 4. Lastly, top each parfait with Cool Whip to fill up the glasses and cover and chill. You can serve it immediately or it will hold well for 24-48 hours in the fridge.
PAULA DEEN'S CHERRY CHEESE TRIFLE
This is a great summertime dessert. No cooking! This came from Paula Deen's magazine. It is very quick and easy to make and makes a splendid looking dessert. Sure to be a winner at your next cookout.
Provided by mary winecoff
Categories Dessert
Time 15m
Yield 12-15 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, combine cream cheese and sweetened condensed milk.
- Beat with an electric mixer until smooth.
- Stir in 1/2 of whipped topping and almond extract; set aside.
- Tear angel food cake into 1 inch pieces.
- Place 1/3 of cake pieces in bottom of a trifle bowl.
- Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling.
- Repeat layers twice more.
- Spread remaining whipped topping over top of trifle, sealing to edges.
- Garnish with additional pie filling and sliced almonds if desired.
SUGAR FREE CHERRY CHEESECAKE
I was in the baking aisle one day and saw a can of NO SUGAR ADDED cherry pie filling. I was elated. I took it home and come up with this cheesecake recipe. It's delicious and no one in the family knew it was sugar free.
Provided by JANE LOUISE
Categories Fruit Desserts
Time 15m
Number Of Ingredients 7
Steps:
- 1. In large bowl, mix first 4 ingredients until blended. Pour in pie shell. Layer Pie Filling on top of that. Chill for a couple hours. Serve with a dullop of cool whip.
- 2. NOTE: If you want to make your own pie filling sugar free, just take a bag of frozen unsweetened fruit. Thaw thoroughly. Put in a saucepan with 1 Cup splenda and cook until syrupy. Add 1 teaspoon of cornstarch and whisk until clear IF it needs thickened. Continue to add cornstarch if necessary but I don't think you will.
CHERRY ANGEL TRIFLE
"Who can resist a light fluffy dessert with lots of tart cherry flavor?" asks Barbara Sherman of Homosassa, Florida. "It's lovely on the table."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Dissolve gelatin in water; refrigerate for 15 minutes. Place half of the cake cubes in a 3-qt. trifle or serving bowl; top with half of the gelatin and pie filling. Repeat layers. Top with whipped topping. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber).
CHERRY CHEESECAKE "TRIFLE"
A no cook summer desert - perfect for any occasion. Quick and easy to make. The fruit pie filling can be changed to your favorite - peach is great too. The chilling time is not included in prep time.
Provided by JelloJane
Categories Dessert
Time 20m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese till light and fluffy, blend in vanilla yogurt.
- In a smaller bowl mix pudding mix and milk till thickened, blend into cream cheese mixture- fold in all the whipped topping except about 1 Cup.
- In a 4 quart bowl (or trifle bowl) evenly spread half the cream cheese mixture in bottom of bowl, top with half the angel food cake cubes, press these down lightly with the back of a spoon.
- Spread 1 can of cherry pie filling over cake, covering completely.
- Repeat layers.
- Spread the reserved 1 cup whipped topping over last layer of cherry filling.
- Cover and chill overnight before serving.
- This will keep in the fridge for 2 weeks-- IF it lasts that long!
Nutrition Facts : Calories 600.1, Fat 30.7, SaturatedFat 21.4, Cholesterol 66.3, Sodium 562.8, Carbohydrate 73.8, Fiber 0.7, Sugar 31.5, Protein 9.1
TRIPLE-CHERRY CHEESECAKE
Categories Food Processor Dessert Bake Cream Cheese Cherry Chill Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 19
Steps:
- Make topping:
- Combine dried cherries and reserved juice from thawed cherries in medium saucepan. Bring to boil. Remove from heat. Cover; let steep 20 minutes.
- Mix cherry jam, brandy and cornstarch in small bowl to blend. Stir into dried cherry mixture. Add thawed cherries. Stir over medium heat until mixture boils and thickens, about 1 minute. Cool slightly; chill until cold. (Can be prepared 2 days ahead. Keep refrigerated.)
- Make crust:
- Finely grind almonds in processor. Add cracker crumbs, sugar and butter. Process until clumps form. Press mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill 30 minutes.
- Make filling:
- Position rack in center of oven; preheat to 350°F. Blend all ingredients except sliced almonds in processor just until smooth, scraping down sides of bowl several times. Transfer filling to crust. Bake until edges of cheesecake are puffed and center is just set, about 50 minutes. Remove from oven. Run knife around pan sides to loosen cake. Chill cake uncovered overnight.
- Release pan sides from cake. Transfer cake to platter. Spoon topping evenly over cake, leaving 1/2-inch border around edge. Garnish cake with sliced almonds.
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