Sweetening with Fruit Juice concentrate

I had to bring a dessert for easter and I knew that many of the SF things would not go over well, so I made a "cheesecake" with fat free and 1/3 less fat cream cheese, fat free cool whip, sf graham crust (was great) and sweetened it with apple juice concentrate and I had a "sclif" and have to admit that it tasted way way too good to be acceptable.   I don't want to get caught in the sugar trap and am looking for feedback re: sweetening with 100% fruit juice concentrate ...

dangerous place?
cautious place?
happy place?

it all depends on what your triggers are - if sweets are your trigger avoid them like the plague! If you are ok with a sliver once a month go for it!

I find that I make a dessert and eat it 2-3 nights and I am done. Granted I am also almost 3 1/2 years out.

The good news is that we had some left over in the fridge and I didn't eat it.  My husband polished it off and he felt better about it because it was better than having his mothers 9,342 gram of sugar jewish apple cake..

My vices - pretty much - fast, fried and fatty - never admitted this before, but because I didn't want my husband to see how much I was eating, I used to stop at mcdonalds, eat a whole meal in the car on the way home from work,  sneak in and throw out the bag and then have dinner with him!

I would say that fast food was my indulgence of choice, but sweets were definitely a second - lots of soda and we probably had some type of dessert 3 or 4 times a week - and forget about the holidays, I think people that know I had the surgery are most upset about the lack of holiday cookies this year - I used to bake 14 different varieties - ~ 2000 cookies every year.. I am trying to get back in to cooking, but my flair just isn't the same - I have to re-train myself. The arm goes for the olive oil and I look at something and think.. gee that would be better with butter... I bet a bit of mayo would add the right change - that would be good on pasta...or a sandwich.. I feel like I must have only cooked fat laden carbs or carb laden fat... just in many different textures, flavors and colors... My friends used to call me mcguyver in the kitchen - because I could whip up a meal with scraps - now I stand in front of the fridge and say "what the hell am I going to do with these things"

Even salad - I used to make a great pear salad - who knew the fat content of a little freakin' pine nut.. downright evil little fat pellets they are.

Thinking positively - I am aware now, I am reading labe;s, I am filtering what I put in my mouth, I am not grazing, I am evaluating protein first, everything else second so that I am not filling with the stuff I don't need as much...

sorry for the ramble..

Sounds like you did very well over the Easter weekend,learning to switch to lowfat substitutes is part of our new eating habits.As for the risks, we all face these risks everyday and reading labels and using healthy choices is your best defence no matter what the trigger food is. Willie