LOOKING for: Baking for a Diabetic

VickiVJuly 14, 2005

My cheesecake loving friend has recently been diagnosed with diabetes. I want to turn my sugar laden cheesecake recipe into something acceptable on her new diet. I am using sugar-free shortbread cookies for the crust and I thought I'd use Splenda instead of sugar in the filling. Does anyone know if this would be OK for a diabetic?

TIA, Vicki

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Use a combination of fat free cream cheese, fat free sour cream, rinsed/drained cottage cheese, Splenda, Xylitol, Stevia in the recipe. It will be more ceramy and no sugar. Crust made from ground almonds or pecans are great substituted for the crust.

    Bookmark   December 4, 2005 at 10:25PM
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I'd also suggest xylitol. I like it better than stevia, because stevia has a green after taste and xylitol has no after taste. Maybe everyone doesn't taste the greens, though.

    Bookmark   December 7, 2005 at 9:49PM
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