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This is a discussion on Tadaa! The inevitable Splenda thread :) within the Recipes forums,----- I found out that for those of who can't get Stevia (booooo!) then Splenda is a good sub!
Soooo I'm ...
Second, splenda is still a 'bad for you' item... it causes alot of bloating and potential discomfort in alot of people (myself included: I can't have more than a tablespoon at once without feeling quite bad, and a rather negligable amount bloats me)
There's a chocolate cheesecake recipe on the main page that's around 120 kcals and calls for Splenda. I'm fairly certain that for most recipes that call for stevia, you can just substitute Splenda (although you might have to taste-test to get the amount right). I don't have any recipes, though - I only use stevia for iced green tea and Splenda for the occasional baked good, like the muffins on the recipe page here. It just messes with my stomach too much!
I. Love. Sweetened. CreamCheese.
I suppose the reason behind this is that I grew up with a Dutch baby sitter who would slather cream cheese on bread, and then top it with nestle quick or Muisjes .
I’m not much for sugar. It makes me shaky, headachey, leaves me feeling heavy and bloated, etc. So I decided to make a low-sugar, lower fat, highish protein cheesecake.
I made it without crust because then crust is optional! And…I didn’t have any graham crackers (I can’t seem to find any at the store that are not chock-full-o nasty ingredients, or taste simply awful). So I made some graham crackers for those who might want graham cracker adornment with their cheesecake.
The graham cracker recipe can be found here: [url=http://bakingsheet.blogspot.com/2005/04/shf-7-graham-crackers.html]bakingsheet: SHF #7: Graham Crackers[/url]
They are GREAT. Super molassesy flavored.
The cheesecake I adapted from Marlene Koch’s 375 Sensational Splenda Recipes
Here is my version:
8 oz fat free cottage cheese, pureed until smooth
8 oz fat free cream cheese
8 oz neufchatel
1 c splenda granular
2 whole eggs
1 egg white
3 T vanilla protein powder (I used ON 100% gold standard whey)
2 T cornstarch
Splash Vanilla Extract (I like a LOT, suit your own taste)
zest from half a lime, and half a lemon
2 oz fat free sour cream
6 oz “carbmaster” yogurt in vanilla
Preheat oven to 350 degrees.
Mix together cheeses, splenda, egg, and vanilla with a kitchenaid or handheld mixer.
Add zest, protein powder, and cornstarch.
Beat well.
Gently fold in sour cream and yogurt.
Pour into an 8″ spring form pan, sprayed with pam, bottom lined with parchment.
Place pan into a 9″x13″ baking dish and fill the dish about halfway up with hot water (a bain marie** [url=http://en.wikipedia.org/wiki/Bain_marie]Bain-marie - Wikipedia, the free encyclopedia[/url]).
Bake for 50-55 minutes, until sides look firm and center is barely set.
Remove from bain marie** and cool.
Chill at least 6 hours before serving.
Serves 12.
**The purpose of a bain marie is to keep the cheesecake top from cracking. As you can see, however, the bain marie did nothing for my cheesecake.
wow indeed!! but for an altogether more appreciative reason it sounds YUM!! and has it's own page in my recipe notebook... we can't get it here because it's got some legal prohibition going on i think. :( boooo!!
viridian thanks for the advice with online ordering sounds obvious i know but i hadn't even thought that might solve the problem!!
Tadaa! The inevitable Splenda thread :)
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