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LOOKING for: Baking for a Diabetic

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

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

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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