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**Jean B.** · September 19th, 2012, 11:00 PM posted to alt.support.diet.low-carb

wrote:
On Sep 17, 10:30 pm, "Jean B." wrote:
wrote:
On Sep 4, 10:20 pm, "Jean B." wrote:
We all (or most of us) know that it's easy to make decent LC
cheesecake. Yesterday, I was perusing a book about chocolate that
I had out from the library, and one recipe caught my eye. In the
book, the recipe had a crust, a thick layer of ganache with orange
cheesecake baked on top, and then some thin ganache poured over
it. I am thinking that would be a nice flavor combo, and one
could just make an orange cheesecake, perhaps with some ground
nuts on the bottom, and then put a thin layer of ganache on top.
Sounds like this would be worthy of some sort of festive occasion.
--
Jean B.
I usually grate lemon rind zest into cheescake to give it
a hint of lemon. Making an orange one using some
orange oil extract and zest sounds like it would be good too.
I also just made a LC peanut butter pie using:
ground nuts, cinnamon, splenda for the crust
sugar free peanut butter, cream cheese, whipped cream, polydextrose,
splenda for the filling
chocolate ganache made from bakers chocolate,
cream and splenda for the topping.
You can find recipes for the regular ones online and adapt
using the above. I used 1/2 cup of the polydextrose plus
splenda to replace the sugar.
You need to do it in three steps. Crust, then refrigerate.
Filling, then refrigerate. Chocolate topping then refrigerate.
Best when it's taken out of the fridge and sits awhile, but
not up to room temp. It really is sinfully good!
That sounds yummy. I do have some Poly-D too. I'd forgotten all
about that. IIRC THAT was the stuff that I was picking off my
counter for quite a while after I used it (and I am not a sloppy
cook).

Have you ever tried using a bit of another sweetener when dealing
with the unsweetened chocolate? I think that I would do so.

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I almost always stick with Splenda. It works and I like
the taste better than the alternatives. Except for ice
tea at restaurants. Then I use saccharin because it
dissolves quicker.

I do know Atkins recommended using more than one
together as the combined effect was supposed to be
more sweetness. Maybe I'll try that in some future
recipes.

Oh, PS. I ignored that advice until I tried cooking rhubarb. It
did not have a brilliant taste with the sucralose, so I tried
adding something else. I forget what. It may have been a packet
or two of stevia (and it may have been a stevia-erythritol blend).
That addition made a HUGE difference in the taste. This still
doesn't happen automatically when I cook, and I feel rather smart
when I remember to do this.

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