Posting my food intake for today:

Breakfast: Bawdy's Cheesecake

Mid-morning Snack: Bawdy's Cheesecake

Lunch: Bawdy's Cheesecake

Mid-Afternoon Snack: Bawdy's Cheesecake

Dinner: Bawdy's Cheesecake

CMAO!!! (Crying!) From now on, I'm making MUFFINS and freezing them!!

I mean, making B.C. in muffin tins...

This is EXACTLY why I don't make it very much!

I haven't actually, um, frozen them yet. Sherry has though. From her thread (further up) I would guess she took the paper off. I don't think it would peel well frozen, and she says they're good right out of the freezer too! After reading that, I thought, well freezing them isn't going to help me. So, I'm using them as scheduled, planned snacks. I guess if I were still on the Fat Fast I could have them like gonwtwindo I TOTALLY empathize!! I put on another thread, it tastes like cheating. And it's saved me from ice cream twice.

It's funny now that I look back on it!

But, TOTALLY understandable. I limited myself to one (two cupcake) serving today. I put it as snack 3. It has actually worked as incentive as well as a cushion. If one of my meals goes over, I can't have it as my snack. That's incentive not to eat extra legal stuff. And as cushion, if something comes up, or I miscalculated something, then it's a 339 calorie cushion. It helps me to plug it in ahead of time too, because then I know how much room I have for meals.

Thanks for the freezing info, Teresa. And don't anyone feel bad, I admit I've had days where I had Bawdy's Cheesecake for every course! Isn't that OK, like being on the Fat Fast?

Datahamstr

You guys are awesome! You seem to have a recipe to pacify all of my cravings!

I'm wanting to try this, and it's my first time ever making any kind of LC dessert.

My confusion is with the Splenda - since I've never bought it, I'm wondering if the splenda in this recipe is the granular kind or the liquid kind - it's hard to tell from the recipe b/c of the reference to "LC syrup of your choice". This leads me to believe the splenda is liquid.

I've only ever casually glanced at the splenda in the grocery store, and noticed big bags of the granular type.

Anyway - which is it - liquid or granular?

Thanks a bunch

Granular Splenda worked for me!!

Thank you!

I'm still confused, but I'm off to the grocery store - I'm buying both kinds of splenda and I'll figure it out when I get back.

Sounds like I could use either kind, since Bawdy mentions using flavoured sf syrup if one wants to.

Leave it to me to .....leave these questions to the very last minute....birthday dinner is tonight...

Like Davinci syrup for some Splenda. I tried it and it didn't turn out as well for me, YMMV!!

I'm gonna stick with the granular splenda for the cheesecake filling, but I may add some hazelnut SF syrup to my oddball experimental nut crust. I'll toast some hazelnuts, almonds and pecans...then chop coarsely, add a bit of butter and sf hazelnut syrup and press into the pan. I'll then incorporate a tip I saw in Karen's recipes using some egg white atop that to crisp it up even more.

I think I'll make the filling utilizing Bawdy's method, since so many of you have posted rave reviews here.

Thanks for getting back to me so quickly on the granular vs. liquid question, it is much appreciated, and since you tried both liquid syrup and granular, you obviously know which tasted best - thanks!

Sara

Sounds really good

Just for the record, you can't buy liquid Splenda. It only comes in granular form. There ARE, however, sugar-free syrups (like Torani and Davinci and even Atkins) that CONTAIN liquid Splenda. Manufacturers can purchase Splenda in liquid form; consumers can't.