This dessert is wonderful and I always make a double recipe. It is from Mark Bittman (NYT) with a few tweaks to make it more carb friendly for diabetics. He used a graham cracker crust which I've substituted with a pecan one. Almost No-Bake Blueberry Cheesecake Bars (Mark Bittman tweaked) Crust: 2 cups ground pecans (8oz of pecan halves yields ~2 cups ground) 4 tablespoons melted butter 1 1/2 packets Splenda (equivalent to 1 Tbs sugar) Combine the ground nuts, butter and Splenda. Press the mixture evenly into the bottom of an 8x8 baking dish (glass is better than metal). Bake at 350°F for 10-15 minutes. Cool before filling. Filling: 1 8-ounce package cream cheese, at room temperature 1 cup ricotta cheese 2 tablespoons honey or 3 packets Splenda Rind of a lemon, freshly grated Squeeze of lemon juice Pinch of salt 1 1/2 cups blueberries Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, Splenda, lemon rind, lemon juice and salt, and blend until smooth. Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top. Cover with fresh blueberries and lightly press into filling. Chill for at least an hour, or until set. Cut into squares or bars and serve. Double the recipe if using a 9x13 dish. Using the zest of one lemon and one lime gives this a subtle key lime flavor. The longer the cheesecake is refrigerated, the better it tastes. Leftovers are great. Here is a link that might be useful: nyt article no-bake blueberry cheesecake

Hi Sandy, I've made persimmon jam/jelly before. I just cooked it with as much sugar as I wanted - not much, because I also don't like a 'bit of fruit with my sugar' - but I made sure to finish off the jars quickly once I opened them since there wasn't enough sugar to preserve them long term. I also don't use pectin. It turned out more of a 'butter' but the fruit has enough pectin to hold up. The Harvest forum on the Garden side of GW is where all the canners hang out, BTW (link above is broken).

I use this one for my 5 year old (candida problems). We originally used the rice syrup. My whole family has grown quite accustomed to the taste which has vague familiarity to HP Sauce (also made with dates) 8 ounces tomatoe sauce 1/4 c +3 tbsps brown rice syrup (I now use date sauce) 2 1/2 tbsps apple cider vinegar (or rice vinegar) 1/8 tsp garlic powder 1 tbsp water 1 tsp arrowroot starch 3 ounces tomato paste In sauce pan, mix the tomato sauce, rice syrup vinegar, garlic. Mix water and starch together until dissolved and pour into saucepan. Stir until thickened slightly. Add paste and cook on low for about 20 minutes. Cool, bottle, and refrigerate. ** Recipie I first used indicated on low for only 5 minutes we found the longer the better. Original recipie also called for 2tsps raw suger which we omit.

I can't use my wonderful 'old faithful' marmalade recipe anymore - anyone know of a tried and true sugarless MARMALADE recipe please? I love the English, rather bitter marmalade, so don't mind if it's on the bitter side. I've tried half sugar and half Splenda, but that's not good enough for health reasons. Thanks. Joanmary