On 4/2/2010 3:11 PM, Lou Decruss wrote:
> On Fri, 02 Apr 2010 14:46:44 -0500, > 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


You are a good friend, I hope you are appreciated.


Becca