University of Illinois Extension

Recipes for Diabetes - University of Illinois Extension


  • ¾ cup boiling water
  • 1 - 0.3 ounce package lemon sugar-free gelatin
  • 1 cup 100% pineapple juice
  • 1 ½ cup graham cracker crumbs
  • ¼ cup Splenda
  • ¼ cup walnuts, chopped
  • ¼ cup coconut, shredded
  • 3 tablespoons butter
  • 1 package ⅓ less fat cream cheese
  • 1– 8 ounces container light sour cream or non-fat plain Greek yogurt
  • ¼ cup Splenda
  • 1 -8 ounce can crushed pineapple in own juice, undrained


  1. Pour boiling water over sugar-free lemon gelatin and stir for 2 minutes or until gelatin is completely dissolved. Stir in pineapple juice and refrigerate for 30 minutes until mixture is syrupy and begins to gel.
  2. Mix graham cracker crumbs, Splenda, melted butter, coconut and nuts. Reserve ½ cup of crumb mixture. Press remainder of mixture into the bottom of a 13x9 inch glass baking dish.
  3. Beat cream cheese, sour cream and ¼ cup Splenda, with electric mixer until creamy and smooth.
  4. In a separate bowl beat gelatin mixture with an electric mixer on low speed until mixture is foamy; increase to high speed and beat until fluffy. Add beaten cream cheese mixture and beat until lightly mixed.
  5. Fold in undrained pineapple. Pour mixture into graham cracker crust and sprinkle with reserved graham cracker crumb mixture.
  6. Refrigerate until set, about 4 hours. Cut into 16 servings.
Total time: 4 hours 50 minutes
Preparation time: 40 minutes
Nutrition Facts
Servings per Recipe: 16 - 1 square servings
Amount Per Serving
Calories 145 Calories from Fat 76
Total Fat 8.5 g
Cholesterol 17 mg
Sodium 161 mg
Carbohydrate 14 g
Dietary Fiber 0.63 g
Protein 3 g
Exchange 1 starch, 1 fat
Carbohydrate Units 1

Print 3x5 Recipe Card
Print 4x6 Recipe Card