JerseyGirl...Can You Help a Sister Out?

Hey Jerse, I was wondering if you could give us that great recipe that you have for Atkins approved cheesecake.     I was going to change diets for maintenance, but even regular low carb triggers my hunger, so I'm going back to Atkins.  Damned insulin resistance!

All recipes would be greatly appreciated,

Mary

Funny you posted this because I have been thinking about your post the other day saying since your on maintenance you were starting another plan.  I know the majority of people stay on the same plan all through out and it works out great for them.  But then some people go on one plan just to lose the weight and then switch it a little bit once they hit their maintenance phase.  I'm sure this phase (from experience) is easier said than done.  I'm just wondering about what the percentage of people that actually succeed in finding that balance of a new plan for them.  It seems like your body would just throw it out.  Well that is what has happened to me in the past anyway.  I know they have to do it gradually, but it really makes me think really how often this works!  Because I know it's extremely hard.

Holly...maintenance SUCKS BIG TIME!!!

It took me YEARS to lose this weight and I thought it would never happen.  My dream was to lose the weight and have the surgery to get rid of the big ol boobs and belly.  Now that my dream is a reality...what the hell is next???

I guess I was in the "adjustment phase".  I thought I would go on a regular, normal low carb plan.  But adding fruit to my world other than blueberries, was disastrous.  My insulin resistant ass can't handle that much natural sugar.  It just makes me want more sugar and makes me hungry.  Which made me scared of gaining weight.  Which sent me flying back to Atkins.

I think for the average Joanne, going to normal low carb would probably have worked just fine.  Hell, the average Joanne can actually lose weight on normal low carb.  I guess I'm just "special".  

So don't let my example be what you can expect.  You're normal and should be able to make a normal transition from weight loss to maintenance.  Once I get through induction, I think I'll have to go read the book again for "Atkins Maintenance".  I guess I never got as far as Phase 4!  Hey, maybe this means I'm a grown up?  Naaaaaah!

Mary

One of many variations.  I use 2c splenda and 1tbsp lemon extract, and 5 eggs--I like that better.

32 ounces cream cheese 1 cup splenda 1 teaspoon vanilla extract 1 teaspoon lemon juice 4 eggs plus 1 egg yolk 3 tablespoons sour cream
How To Prepare:	With an electric mixer, combine the cream cheese and splenda at slow to medium speed, scraping sides often. Add all other ingredients except eggs. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated, do not mix any more. Over-mixing the eggs is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so donât believe any one who tells you it is normal for a cheesecake to be cracked; it isnât.) Always treat the batter gently. Pour the mixture into the springform pan. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake. Place the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly. It may be beneficial to run a knife around the edge of the cheesecake, separating it from the sides of the pan. If your goal is to serve the cheesecake on a different dish without the bottom of the spring form pan, then the pan can be lined with parchment paper before the batter is poured in. Make sure to grease both sides of the paper. This will make for easy removal of the cheesecake later. It works best if the cheesecake has been refrigerated fully before trying to remove it from the bottom pan.
Number of Servings:	12
Carbs per serving - include all nutritional information if known:	5g

Thanks Girl, I am going to give this a try.  Gee, I hope having cracks doesn't add carbs cuz I'm not good at making delicate things.  

Mary

I let mine crack.  I don't care.  Tastes good though.