I did use a little sugar on it. Just a light sprinkle on the crust. The wavy cuts were made with a 2 inch long crinkle cutter, and took a bit or time to cut long lengths of dough. The strawberries cooked done very soft, but because I added some crushed pineapple I feel a few bits of it in each bite. I'll probably try some vanilla ice cream on it soon. What gave me the idea was a canister of Crystal Light. They had a strawberry, pineapple, banana flavor. I use Crystal light to make some nice sugar free Jello too, you can get nice combinatons that way. Ever taste pink grapefruit jello? Its great with canned tropical fruit cocktail mixed in before it sets up completely.

Ovenbird, here you go. I took this to a Christmas dinner yesterday, never told them it was Splenda, and nothing was left, not even a slice for me at midnight! This is by far the best cheesecake I have ever had. CHEESECAKE Ruth Streit from niece, Carol Lutjens CRUST: 1 ¼ c. graham cracker crumbs (I use 2 cups, either thicker bottom/go up sides) ¼ c. sugar or Splenda ¼ c. softened butter (1/2 stick) - unsalted FILLING: 4 large eggs, room temp. 1 ½ pints sour cream (3 cups) 3 8 oz. bricks cream cheese, room temp. 1 tsp. vanilla 1 ½ c. sugar or Splenda 1 tsp. grated lemon peel, pith removed. Preheat oven to 350F. Wrap bottom of spring form in foil. Blend graham crumbs with butter until mixed and resembles coarse corn meal. Press into the bottom of a spring form pan. Cream together the cream cheese, sour cream and sugar. Mix in one egg at a time. Add vanilla, and beat until smooth. Pour into spring form pan. Bake at 350 for 40 miniutes. IMPORTANT! After 40 minutes, turn off oven and leave cake in for 1 hour with a potholder cracking the door open for a slow cooling. DO NOT OPEN OVEN DOOR WHILE CAKE IS IN IT COOLING!!! Top with any pie filling if you like, but do not use all the syrup. For best results, make this one day ahead and refrigerate. I wrap the springform in foil, just in case. It does not go into a waterbath, I just want to keep the oven clean.

sushi, the yogurt was very, very good, non-diabetic family members fought over it. The only problem was that when storing in the freezer, it frozen really, REALLY hard and had to sit out for a little while so it could be scooped. another thread mentioned that a couple of tablespoons of vodka would help keep it from freezing so hard, but I didn't try it. Yes, I just swapped the sugar called for in the recipe with Splenda. Whatever the box said equaled the right amount, that's what I used. I actually thought it was a bit too sweet, but all the eggs and cream kept it smooth and nicely creamy. All I did for the frozen yogurt was puree fresh fruit in the food processor, stir in yogurt and Splenda to taste, and put it in the ice cream freezer, it was kind of like a frozen smoothie, but I think I'd experiment with that a bit to see if I could keep it from freezing so hard. Hugs to your friend and good luck. Annie

Splenda and Splenda for Baking are essentially the same. When the makers of Splenda originally asked tests kitchens to work with Splenda and develop recipes using it they found that they needed to add extra baking soda and nonfat powdered milk to their recipes to get them to rise properly when baked. After Splenda took off in the marketplace the manufacter launched the 'Splenda for Baking' in response to consumers complaints of flat cakes! 'Splenda for Baking,' is simply Splenda with 1/2 cup of nonfat powdered milk and 1/2 teaspoon baking soda per cup of Splenda.