The orange swirl cheesecake from Diabetic Living is a suitable recipe for diabetic individuals. Each serving has 13 grams of sugar, but cooks can also substitute the sugar for equivalent amounts of Equal Spoonful or Splenda Granular.
To prepare the cheesecake, pour 1/2 cup orange juice in a saucepan, and sprinkle 2 1/2 teaspoons gelatin over it. After five minutes, stir the juice mixture over low heat until the gelatin dissolves, and cool the juice for five minutes. Pour 1/3 cup fat-free milk into a separate saucepan, sprinkling 1 1/4 teaspoon gelatin over it. Let it stand for five minutes before dissolving the gelatin over low heat. Place an 8-ounce package of reduced-fat cream cheese into a large bowl, and beat it until smooth. Beat in 2 1/2 cups low-fat or fat-free Greek yogurt, 1/2 cup sugar and 1 teaspoon vanilla, and stir half of the cream cheese mixture into the milk.
Add the orange juice to the remaining mixture, and beat it until smooth. Tint the mixture with orange food coloring before adding 1 teaspoon finely grated orange peel. Spoon alternating mounds of the orange juice and milk mixtures into a 7-by-8-inch springform pan, swirling the combined mixtures using a table knife. Cover the cheesecake, and chill for up to 24 hours or until it sets. Garnish the cheesecake with orange peel ribbons and fresh raspberries. Per serving, this cheesecake recipe has 126 calories, according to Diabetic Living.