nice recipe...

I make something similar but replace the corn starch with guar gum

KROM


"W. Baker" > wrote in message
...
> KROM > wrote:
> : yeah be careful with fat/sugar free stuff they often still have
> cornstarch
> : and other carby binders.
>
> : most fat free foods just use a lot more sugar.
>
> : but yes I looked it up and these seem great..I would still test
> personally
> : because id rather KNOW its good then pretend :-D
>
> : but I might grab some if I can find them my store is generally lacking
> on
> : the good stuff as healthy foods just don't sell in my state..stinks..
>
> : Anytime I discover a good bread etc its pulled off the shelves to make
> room
> : for junk that sell well.
>
> : this might make my protein shakes tastier..we shall see!
>
> : KROM
>
> : "Janet" > wrote in message
> : ...
> : > In a weak moment I purchased a box of this in cheesecake flavor. It
> said
> : > to make it with non-fat milk, but since all I had in the house was
> light
> : > cream, that's what I used. But 1 cup, half of the full amount. The
> result
> : > was thick and mousse-like. (This is similar to a recipe for
> mousse-like
> : > cake filling used by a lot of cake pros, made with heavy cream and
> instant
> : > pudding, called "Marida's Mousse" in honor of its inventor.)
> : >
> : > The whole box has 24 gms of carb. Not a terminally bad way to satisfy
> a
> : > dessert craving....but I confess I didn't test afterward. I didn't
> want to
> : > know!
>
> I make a great lower fat, low carb cheesecake with a nut crust, rather
> than the usual grahm cracker one that is absolutely delicious.
> cheesecake is fairly simelply t make low carb as it is bascally a custard
> with no need for the qualities of regular sugar to help the texture come
> out right. If you like, ou can just substitute the artificial sweetener
> of your choice for the sugar i the recipe. If you also want it lower fat,
> then you can use mid-fat cream cheese adn whipped up cottage cheese in
> place of sour cream. Here is the recipe. I now use the nut crust and the
> high temperature.lw temerature baking method which keeps the cak's feet
> from getting wet. Somehow, the top always cracks when I release it from
> the springform. I have sent this recipe in before, but we have new people
> so here it is again.
> This is good enough to serve to company adn can be doubles or increased by
> 1/2 for larger springform pans.
>
> Wendy
>
> Cheesecake, Low-Carb Lemon (D, TNT)
> Source: "Unbelievable Desserts With Splenda," by Marlene Koch
> Serves: 12
> Crust 1:
> 3/4 cup graham cracker crumbs (or use petit beurre cookies)
> 2 tablespoons sucralose
> 1 tablespoon butter or margarine, melted (I used butter, as it is a dairy
> cake)
>
> Crust 2: (an alternative--higher in fat and calories, but lower in carbs)
> 1 cup ground walnuts or other oily nut
> 2 tablespoons sucralose
>
> Cake:
> 1 cup low fat cottage cheese (1 to 1-1/2%)
> 1 (8-oz.) tub light cream cheese
> 1 (8-oz.) package non-fat cream cheese-room temperature
> 1 cup sucralose (I might use 1-1/4 cup next time)
> 2 tablespoons flour
> 2 tablespoons cornstarch
> 2 teaspoons lemon juice (about 1/2 medium lemon)
> 1 tablespoon lemon zest (about one medium lemon)
> 1 (8-oz.) carton lemon yogurt (with sugar; she specified non-fat, by
> mistake I used full fat)
> 2 large eggs
> 2 egg whites
>
> Make Crust:
> F. Spray a 9" springform pan with cooking spray.
>
> Make fine crumbs or nut pieces, (food processors work well here) put into
> a bowl; add sucralose and melted butter (omit for nut crust) and mix (I
> used my fingers).
>
> Spread the crumbs on the bottom of the springform pan and press down with
> your fingers or back of a spoon to cover the bottom of the pan. Bake for 5
> minutes. Bake crust for about 10 mins in a 350 F oven
>
> Make Cake and Assembly:
>
>
> Place cottage cheese in a food processor and process until absolutely
> smooth. Spoon into a large mixing bowl and add the 2 cream cheeses. Beat
> on medium speed until absolutely creamy (no lumps at all left).
>
> Add sucralose, flour, and cornstarch and mix on low until smooth. Blend in
> lemon juice, lemon zest, and yogurt. Add eggs one at a time and them egg
> whites. beating briefly with each addition. Do not overbeat at this point.
>
> Baking Method 1 Oven heated to 350F Prepare pan by wrapping it carefully
> with wide, heavy duty foil accross the bottom and up the side. Pour
> batter into prepared pan and smooth top. Place foil wrapped pan into a
> large baking dish and pour boiling water in the baking pan until it
> reaches about half way up the springform pan.
>
> Bake 60 to 65 minutes until sides of the cake appear firm and the inside
> is slightly jiggly. Turn off the heat and let the cake cool in the oven
> with the door partly open for 30 minutes. Remove from oven and continue to
> cool cake on a rack. Let it sit in the refrigerator for at least 6 hours.
>
> Baking Method 2 heat oven to 500F
> Do not wrap pan.
>
> Pout mixture into springform pan and put into very hot oven. after 10-15
> mins turn the heat down to 200-250F. DO NOT OPEN OVEN
>
> Bake about 60-65 mins as above, and let cool in the turned off oven.
>
> I find this method easier.
>