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Almond Poppyseed Cheesecake

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  #1  
Old 04-16-2002, 12:25 AM
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Jakaleena Jakaleena is offline
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Anyone out there diabetic? How about this one...

Almond Poppyseed Cheesecake

1 pound cream cheese -- room temp.
1 cup splenda
4 large eggs -- room temp.
1/3 cup cream
2 teaspoons almond extract -- or less
1 1/2 teaspoons poppy seeds
Topping
1 1/2 cups sour cream
1 1/2 tablespoons splenda
1/2 teaspoon almond extract
1/2 cup sliced almonds -- toasted

-Preheat oven to 200 degrees.
-Lightly grease a 9" springform pan.
- Beat cream cheese with electric mixer until fluffy.
-Blend in splenda.
-Add eggs one at a time, beating well after each.
-Add cream, almond extract and poppyseeds.
-Pour mixture into prepared pan.
-Set pan on baking sheet.
-Bake for 2 hours or until toothpick inserted in center tests clean.
-Mix topping ingredients (except for sliced almonds) together; spread topping over hot cheesecake, sprinkle with sliced almonds and bake 5 more minutes or until topping is set.
-12 servings @ 6.3 minus 0.5 gr. fiber=5.8 carbs per slice
-14 servings @ 5.4 minus 0.4 gr. fiber= 5 carbs per slice
-16 servings @ 4.7 minus 0.4 gr. fiber=4.3 carbs per slice

Last edited by Ed_L; 04-16-2002 at 08:50 AM.
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Old 04-16-2002, 08:52 AM
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Ed_L Ed_L is offline
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Hi Jak. That sounds delicious. All the things I like. Even though I'm not a diabetic, I'd like to try it.

Ed
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Old 04-16-2002, 10:00 AM
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DJ Dubovsky DJ Dubovsky is offline
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Jak
Sounds great. My sister is type 2 diabetic so I think I will try this on her and see if she likes it. It looks like something I would like for sure. Thanks
DJ
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Old 04-16-2002, 04:36 PM
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jeaniesa jeaniesa is offline
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This does sound good - I love the almond-poppyseed flavor. But, what the heck is Splenda? I'm guessing a sugar substitute. Am I right?

Jeanie
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Old 04-16-2002, 05:45 PM
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DJ Dubovsky DJ Dubovsky is offline
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You got it. It's one of the newest ones on the market. Never tried it but I gather it can be cooked with which beats Equal.
DJ
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Old 04-16-2002, 08:48 PM
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Jakaleena Jakaleena is offline
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I like Splenda way better than any other sugar substitute. It measures the same (1 c. splenda = 1 c. sugar) and the taste is very similar to sugar. It's a little spendy, so I mostly only use it in recipes that need to be cooked and still use the pink or blue stuff in tea, coffee, etc.

They're starting to use it in diet drinks and such now too! Diet Rite Cola is made with it and for my $$ tastes MUCH better than either if the Big Guys' diet cola.


Jak
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