The Diabetes Doctor

Ingredients

• 2 tablespoons (30 mL) of canola oil
• 2/3 cup (150 mL) of graham wafer crumbs
• 1/2 cup (125 mL) of skim milk
• 1 stalk fresh lemongrass, chopped or 3 tablespoons (45 mL) of dried lemongrass
• 2 cups (500 mL) of low fat cottage cheese
• 8 oz (250 g) 1 pkg. light cream cheese, at room temperature
• 2 eggs
• 1 tablespoon (15 mL) of sucralose brown sugar blend
• 1 tablespoon (15 mL) of cornstarch
• 1 can (10 ounces/284 mL) of mandarin oranges, packed in juice, drained

Alternative Suggestions

• Cranberries sauce or other fruits can be added.

Instructions

1. Preheat oven to 325°F (165°C).
2. Place parchment paper at the bottom of a 9 inch (23 cm) springform pan.
3. Sprinkle graham crumbs into the pan and add canola oil. Carefully mix together by pressing down.
4. In a small saucepan on medium heat, add milk.
5. Add lemongrass and stir well.
6. Once the mixture comes to a low boil, remove from heat and allow to stand for at least 20 minutes.
7. Strain to remove lemongrass and save the milk.
8. In a blender or food processor, blend cottage cheese until smooth.
9. Add cream cheese, milk, eggs, brown sugar, and cornstarch and blend until smooth.
10. Pour over crust.
11. Bake for approximately 45 minutes or until set.
12. Put aside and refrigerate for 4 hours.
13. Remove from pan.