"Damsel in dis Dress" > wrote in message
...
> 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

Ah! Thanks, Carol. Now I'm encouraged to go ahead and whip one up for a dear
neighbor who is really conscientious about his low-carb diet. He'd be much
happier than if I said "But there are 'only' two tablespoons of sugar in
that wee slice!"

Felice