Karen wrote:

"Julie Bove" wrote in message
...
I like some cheesecakes, but I am picky. Don't necessarily need a crust,
but I hate sour cream and I hate a really creamy, whipped consistency to
the
cake. I also only like cherry topping on my cheesecake. So I was
wondering
if anyone has had success at making some sort of a cream cheese thing with
sugar free cherry Jell-O? I was thinking along the lines of mixing some
sweetener in the cream cheese and then somehow combining it with the
Jell-O.
But I'm also thinking this might just make a mucky mess.

My Mom used to make a salad using a layer of lime Jell-O with pineapple or
pears in it, topped with a layer of lemon Jell-O that had been whipped
with
either cream cheese or cottage cheese. I liked this, but there's that
pesky
bottom layer with fruit in it that I don't want for my cheesecake-like
thingie.

Does anyone have any suggestions?
--
Type 2
http://users.bestweb.net/~jbove/



Julie, here's a sugar-free, carb-friendly cheesecake I developed from a
Junior's Cheesecake recipe. You can cut down the carbs even more by using
full-fat or reduced fat Philadelphia cream cheese (or use half
full/reduced-fat, half fat-free). I chose to use all fat-free for this
recipe simply because I'm trying to cut down on saturated fats. The more
fat in the recipe, the less the top will crack. If you use all fat-free,
the top will crack and look "alligatored", but it won't affect the taste in
the slightest, and a topping would cover it up anyway. (I did try using a
water bath while the cheesecake was baking to see if it would cut down on
the cracking, but there was no difference.)

As for the cherry topping: Could you use sugar-free cherry jam or
preserves, or something like Comstock Lite Cherry Pie Filling? True,
they'll add some carbs, but not as many as the regular sweet stuff.

I hope this is helpful to you. I know what it's like to miss a favorite
dish!

Karen
Type 2

CHEESECAKE

1 cup Splenda granular (or 24 packets) (do not use Equal or other aspartame
sweetener, as the sweetness breaks down and becomes bitter in the baking
process)
2 tablespoons sifted cornstarch
4 8-oz. packages Philadelphia fat-free cream cheese, softened (do not use
store brand, as the taste and texture are inferior)
1 large egg
1/2 cup fat-free half and half (adds a trivial amount of sugar; may use
regular half & half or heavy cream instead if you prefer)
1 teaspoon vanilla extract

1. Preheat the oven to 350°. Generously butter the bottom and sides of a 8-
or 9-inch springform pan.

2. In a large bowl, combine the Splenda and the cornstarch. Beat in the
cream cheese. Beat in the egg. Slowly drizzle in the half and half, beating
constantly. Add the vanilla and stir well. Pour (spread) the mixture into
the prepared pan. Bake until the top is golden, 45 to 55 min. (Top will
crack, but this doesn't affect taste or texture.) Cool in the pan on a wire
rack for 3 hrs. Remove springform collar; refrigerate.

Serves 8 very generously.

Approx. 144 calories and 12 grams of carbohydrate per serving.

From a Canadian...

What the heck is fat free half and half? That's an oxymoron!

Vicki