On Fri, 02 Apr 2010 19:17:40 GMT, Wayne Boatwright
> wrote:

>On Fri 02 Apr 2010 09:41:52a, Lou Decruss told us...

>> I'm open to any tried and true ideas. I'm not a big baker and I know
>> nothing about diabetic cooking.
>>
>> TIA
>>
>> Lou
>>
>
>I'm assuming, by your exclusions, that you want to use cream cheese. You
>could use almost any cream cheesecake recipe, substituting Splenda for the
>sugar. Instead of the usual thicker crumb crust, butter the bottom and
>sides of your pan, then dust heavily with graham cracker or zweiback
>crumbs, then toss out excess. (You could also eliminate any crumbs, but
>it's not as nice a cake and what little crumbs there are don't contribute
>significant carbs.) YOur filling would be cream cheese, eggs, Splenda,
>vanilla or other extract, and perhaps some lemon zest. You could also add
>a copping of sour cream sweetened with Splenda.
>
>Expect that the cheesecake may have a slightly toughter texture, but still
>perfectly acceptable.
>
>Here is a traditional recipe I use and have, on occasion, substituted
>Splenda for the sugar.
>
Thanks Wayne. I'll report back on what I do with results.

Thanks to everyone who replied.

Lou