Cindy Hamilton wrote:
> On Sunday, March 3, 2019 at 2:13:10 PM UTC-5, songbird wrote:
>> notbob wrote:
>> ...
>> > Today's Yoplait yogurt has roughly 4.3 teaspoons of sugar, in it. About
>> > the same as a 12oz can of soda.
>>
>> ick, i've never really liked the sweetened
>> yogurts. if that's all that is available i
>> try to get the ones with fruit on the bottom
>> and scrape off the top, but even those are way
>> too sweet for me.
>>
>> i've always liked the plain yogurts (whole
>> milk the best) because of the tart aspect from
>> the lactic acid.
>>
>> when i make a quick cheese cake i always add
>> extra lemon juice to it for more of a zip. in
>> the most recent batch i was thinking i should
>> cut the sweetened condensed milk in half and
>> try some plain condensed milk instead and see
>> if that is better. the cream cheese is kinda
>> sweet itself as it is...
>
> Sweetened condensed milk in a cheesecake? Huh. Never
> heard of it. Here's what I use:

look up cherry breeze recipe if you want the
original. it is a quick cheesecake filling (as i
said "quick" quite intentionally there).


> Filling:
> 1 pound cream cheese at room temperature
> 3/4 cup sugar
> 3 eggs well beaten
> 1 teaspoon vanilla
>
> No lemon with dairy for me.
>
> But what really makes the cheesecake for me is the crust:
>
> 1/4 pound butter, melted
> 16 graham cracker squares, coarsely crushed (1 square = 4 crackers)
> 1/4 cup brown sugar
>
> It's the brown sugar that does it.
>
> Cindy Hamilton

i don't make baked cheesecakes. i don't really
much like eggs in a lot of things and the other
thing is that we don't really like crusts for
pies or such so i like to make the quick filling
version and then just eat it as is or with some
fruit.

lately, i'm not even doing this. gotta pare
back the food until spring/summer - i'm getting
too plump again. lol


songbird