On Fri, 02 Apr 2010 20:55:11 -0500, Janet Wilder
> wrote:

>Lou Decruss wrote:
>> I've got to make one for Sunday and I've read a gozillion recipes this
>> morning and I'm more confused than before I started looking. I'm
>> seeing stuff like gelatin, non-dairy whipped topping, cottage and
>> ricotta cheese and other stuff I don't want to use. I'd like to use a
>> 6 1/2 inch springform but can use a 10" if needed. I could also use a
>> 10" tart pan for something more like bar thickness. I'm open to any
>> presentation as the only object is to let the 95 year old lady have
>> something she's been asking for.
>>
>> I'm open to any tried and true ideas. I'm not a big baker and I know
>> nothing about diabetic cooking.
>>
>> TIA
>>
>> Lou
>
>Make the crust with chopped nuts, butter and Splenda. Use your regular
>recipe and substitute Splenda or, what I like even better in a
>cheesecake, Diabetisweet. You can get it at WalMart. It's expensive, but
>I think it tastes better in cheesecake.

I saw this after I was into making it. The nut idea sounds great and
we've even got nut! Dang. Oh well. I've saved all the stuff from
this thread for next time. Thanks.

Lou