On Fri, 02 Apr 2010 14:46:44 -0500, Becca > wrote:

>Lou Decruss wrote:
>
>> I'm open to any tried and true ideas. I'm not a big baker and I know
>> nothing about diabetic cooking.
>
>
>You can substitute Splenda for all or for part of the sugar. I have
>tried it using Splenda only, and the texture is just not the same.
>There is no crust to this cheesecake, that eliminates carbs. If she
>really wants a cheesecake, I would give her a good cheesecake. This is a
>wonderful recipe.

Thanks Becca. I'm going to show these replies to the boss when she
gets home and let her make the choice which way to go. But I do feel
more confident now that I can get the job done.

Lou