Raspberry White Chocolate Cheesecake

What You Need:

Crust:

1/4 cup margarine, melted
1 and 1/2 cup graham wafer baking crumbs

Filling:

2 8-ounce pkgs cream cheese
1 cup cool whip
1 pkg (225 grams) white chocolate chips, melted

Topping:

400 grams frozen raspberries
1/2 cup sugar or splenda

What You Need To Do:

Melt margarine in saucepan. Add graham crumbs, Mix together to form a crust. Spread in bottom of greased pie plate.

Beat together cream cheese and cool whip. Melt white chocolate chips in double boiler. I use a stainless steel bowl on top of a saucepan of boiling water. When cooled, add to cream cheese mixture. Spoon filling on top of crust and spread evenly.

In small saucepan, heat raspberries and sugar until well combined. Cool. Spoon on top of sliced cheesecake.

Diabetic Friendly Oatmeal White Chocolate Chip Cookies

Diabetic Friendly Oatmeal White Chocolate Cookies

What You Need:

3/4 cup softened margarine

1/2 cup artificial white sugar

1/2 cup artificial brown sugar

2 eggs

1 tsp vanilla or 1 tsp water

1/2 tsp cinnamon

1 tsp baking soda

2 1/4 cups all purpose flour

2 3/4 cup rolled oats

1 cup white chocolate chips

1 tbsp flax seeds

What You Need To do:

Preheat oven to 375°. Line baking sheets with parchment paper.

In large bowl, cream butter and sugars. Beat in eggs and vanilla until fluffy. (I'm allergic to alcohol so I use water instead of vanilla extract.)

Sift together flour, salt, cinnamon, and baking soda. Gradually add to butter mixture. Stir in oats. Fold in flax seeds and white chocolate chips. Drop by teaspoonfuls onto prepared baking sheets.

Bake 10-12 minutes or until golden brown. Cool slightly, then transfer to wire rack and cool completely.