Diet Cheesecake for Diana

Diana, here is my version of the diet cheesecake. I haven't entered it into Sparkpeople to get an accurate nut. analysis so the numbers are lower than what I'll put here. The original comes from the Splenda website. (Revised) Classic Creamy Cheesecake crust: 1 1/4 cups crushed Fiber One cereal (graham cracker crumbs in original) 1/4 cup Splenda granulated 3 tablespoons I Can't Believe It's Not Butter sticks, melted (butter in original) Filling: 2 (8oz.) packages light cream cheese (regular in original) 1 (8oz.) package fat-free cream cheese 1 1/4 cups Splenda granulated 3/4 cup egg beaters and 1 whole egg (4 eggs in original) 2 packets True Lime powder (1 1/2 tab. lime juice in original) 1 pinch salt 2 tablespoons vanilla extract (this is my addition) Preheat oven to 350 degrees. Spray a 9-inch springform pan with nonstick cooking spray. Set aside. Combine cereal crumbs, splenda and melted margarine in a small bowl. Press on bottom and up sides of prepared pan. Bake 10 minutes. Remove from oven andd cool on a wire rack. Beat light and fat free cream cheese together at high speed with a mixer until creamy and there are no lumps; gradually add splenda, mixing well. Add egg beaters and egg beating until incorporated. Add lime powder, vanilla and salt. Beat until smooth. Pour into prepared crust and tap lightly to remove air bubbles. Bake 40 minutes and check to see if mixture is set. Original recipe calls for baking 50 to 60 minutes...my cheesecake comes out too dry if I bake that long. Run a knife around edge of pan to release sides, and help prevent cracking. (Mine always cracks, no matter what...that is what sugar free toppings are for, to hide the cracks!) Cool to room temperature on a wire rack; cover and chill at least 8 hours. Cut into 16 slices with unwaxed dental floss held taut over cake. Freezes well. Calories: 180, calories from fat: 130, protein 6 gr., fat: 14 gr. (sat fat 8 gr.), Carb 7 gr., Fiber 0 (not accurate...the fiber one cereal adds fiber), cholesterol 90 mg, sodium 260 mg, sugar 2 gr. Like I mentioned, these numbers are higher than my version. I eliminate a lot of fat with the cream cheese and egg subs. This comes out really yummy and even my picky son eats it with no complaints.

Thanks Molly What is True Lime Powder and where in the grocery do you get it? I have never heard of it.. Sounds YUMMY!!! Diana

It is a powdered lime juice sold in the shelf-stable juice area of the grocery store. I first saw the True Lemon products advertised here in a sidebar on OH and went looking for them and then bought the True Lime when I found them too. Love them both, they are so superior to the bottled liquid lemon and lime juices available. http://www.truelemon.com/ Molly

Thought I'd add Wheat Flour Chocolate Chip Cookies, hubby eats them with no complaint, says he can't tell they aren't "normal chocolate chips". 2 1/4c wheat flour 1 tsp salt 1 tsp baking soda 1 - 1/2 tsp baking powder (helps make the Splenda "rise", so the cookies aren't flat) Sift all dry ingredients together 2 sticks I Can't Believe It's Not Butter 3/4 c Splenda 3/4 c Splenda brown sugar 1 tsp Vanilla extract (I usually use 2-3, I just love Vanilla) 1 tsp imitation butter extract (optional, just gives it a more buttery flavor that's lacking with the margarine substitution) Cream all together, and then add 2 eggs and finish blending. Sift in dry ingredients, add chocolate chips (1 bag), and bake at 375 for about 8-10 minutes (remember Splenda does cook faster than regular sugar).

Oh Heather...you are now our Official Cookie Goddess!!! What more does a person need in life than a good oatmeal cookie or a good chocolate chip cookie? Life is good, indeed...I love Splenda and whole wheat!!! Woohoo!!!! BTW--I finished up my regular whole wheat flour and am now using whole wheat pastry flour. Wow is it good and has less of that strong whole wheat taste. It is so much fun to bake with! You gotta find some and try it! (www.bobsredmill.com) Hugs and chocolate breath kisses! Molly