greatest cheesecake ever! - Democratic Underground

SwampG8r

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Tue Jul-27-10 10:45 PM
Original message

greatest cheesecake ever!

http://nashville.about.com/cs/familyactivities/a/cookoff_3.htm

yummmmmmmmmmmmm

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noamnety

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Tue Jul-27-10 10:52 PM
Response to Original message

1. It might taste great

but gosh, I'd be embarrassed to enter something into a cooking contest where one of the ingredients is: "1 package frozen MRS. SMITH'S Special Recipe Southern Pecan Pie". And I wouldn't have awarded it a prize, just on principle.

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TreasonousBastard

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Tue Jul-27-10 11:12 PM
Response to Reply #1

2. Look at all the name brands in the recipe-- methinks that's in the rules.

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SwampG8r

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Wed Jul-28-10 01:39 AM
Response to Reply #2

3. i subbed out every ingredient

with generic and it is awesome
globs of pecan pie swirling around cheesecake

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TreasonousBastard

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Wed Jul-28-10 07:58 AM
Response to Reply #3

4. Oh, I would too if I made such a thing. Problem is...

if I made it I would eat it, and my sugar levels would go through the roof.

(Gawd! Do I ever miss pecan pie, rice pudding, and other things where sugar substitutes just don't do the job.)

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The empressof all

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Wed Jul-28-10 11:20 AM
Response to Reply #4

5. How do you do with Agave?

Edited on Wed Jul-28-10 11:37 AM by The empressof all

Agave Nectar doesn't spike the blood sugars as much as regular sugar. I've made a fairly decent rice pudding in the rice cooker. I sub the water for almond milk, add vanilla, a touch of almond extract, cinnamon and the agave with a hit of maple syrup. You also can take cooked brown rice and bake it with almond milk and egg substitute with the flavorings and sweetener.

I'm totally in love with the Almond Milk. I use the Vanilla Unsweetened at 40 calories a cup.

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TreasonousBastard

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Wed Jul-28-10 11:53 AM
Response to Reply #5

6. Haven't tried it, although I suppose I should. And the rice pudding problem...

is actually with the rice, not the sugar-- mass quantities of simple carbohydrates are taboo to diabetics. And I usually do not have the willpower to have just a small taste.

(Even worse is tapioca. And raisins in either are completely out of the question.)

Almond milk? I've used it in the past, and should work with it some more. It's really good.

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The empressof all

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Wed Jul-28-10 12:17 PM
Response to Reply #6

7. Duh....I forgot about the rice

:spank: I know better ....:rofl:

I've been enjoying quinoa which is far lower in the glycemic load scale and high in complete protein.

I'm wanting to try this recipe for quinoa pudding with the almond milk and agave.

http://allrecipes.com/Recipe/Quinoa-Pudding-2/Detail.aspx

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