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LOOKING for: Baking for a Diabetic
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Posted by VickiV (My Page) on Thu, Jul 14, 05 at 20:21
| 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 |
Follow-Up Postings:
RE: LOOKING for: Baking for a Diabetic
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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. |
RE: LOOKING for: Baking for a Diabetic
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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. |
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