On Sat, 18 Dec 2004 18:46:07 GMT, "Felice Friese" >
wrote:

>At least I think it was you, who thanked me for a cheesecake recipe and said
>you thought it could be made with Splenda.
>
>If it was, and if you do, can you let me know how it worked? I've thought of
>making this for several Atkins acolytes, but I've been hesitant to gamble
>$10 worth of dairy goodies by experimenting with Splenda!

Virtually any cheesecake can be made with Splenda, because the structural
integrity of a cheesecake isn't compromised by the deletion of sugar.
Sugar in baked goods serves a function other than just adding sweetness.
It doesn't really make that kind of contribution in cheesecake.

There are a lot of people from alt.support.diet.low-carb here who can
probably explain this better than I can. The easy answer is, go ahead and
make it that way. There should be no problem.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_