OK, look at the low carb recipes ----- they will show the same things that I
suggested. I make low-carb cheesecakes all the time, in just the manner I
suggested, with great results EVERY time.

Apparently, the only suggestions that count are ones that come from you??

It's not rocket science & doesn't have to be complicated.

Lisa



"Bob (this one)" > wrote in message
...
> Eric Jorgensen wrote:
>
>> On Thu, 02 Feb 2006 14:57:34 GMT "Lisa" > wrote:
>>>
>>> To make a cheesecake low-carb --- simply substitute the sugar in a
>>> recipe for Splenda or other similar sugar substitute. Use fresh
>>> strawberries and whip your own whipped cream using splenda to top the
>>> cheesecake. use your favorite ground nut in place of a graham
>>> cracker or other cookie crust, leaving out the sugar. use unsalted
>>> butter to hold the nut crust together.
>>>
>>> to go all the way --- use all low-fat/no fat ingredients.
>
> This is a pretty bad series of suggestions that, in aggregate, will
> produce a third-rate result.
>
>> A low fat / low carb cheesecake would be nothing but milk solids,
>> caseinates, artificial sweeteners, crazy emulsifiers, and air . . .
>
> Exactly. It's the fakest of fake foods.
>
> There are a good many very good low-carb cheesecake recipes available.
> Check the newsgroup <alt.support.diet.low-carb> and grab the FAQ which
> is posted every day. Lots of links. Or Google <Myra's cheesecake> for an
> excellent one - here's the search <http://tinyurl.com/ce68v>.
>
> Pastorio