Whipped cream? Like heavy whipping cream in the carton where you have
to whip it yourself? I noticed that has 1g sugar in it.

Pecans are sweet.

Don't eat anything with aspartame.  Use splenda, or products sweetened
with splenda.  Period.  It stopped me when I first started the diet
4.5 years ago.  I was wondering why I couldn't lose during induction,
and it turned out to be the diet Coke I was drinking.
Good luck,
CD
270/225/195

you never mentioned how you were doing. If you're losing weight then keep
doing whatever you're doing

here in British Columbia most diet stuff (pop, drink mixes etc) are made
with aspartame so we don't always have a choice. The aspartame people must
have a monopoly on the market

I never really lost my sweet tooth either. If I fall off the diet and have a
dessert made with sugar or some take out Chinese food like sweet and sour
pork, I feel kinda sick after wards. Desserts made with splenda or aspartame
fill the void and don't make me crave more, more more!

Gracie

Stop my desire for sweets ?
During my first 2 months I PLANNED a candy binge.
I had lost 15 pounds. I bought a select pound of all my favorite See's
candy.
Ate the whole thing over 2 days but then went right back on my diet.
Not a problem.
I don't expect myself to not eat sugar because I love it, so I allow myself
indulgences when they are worth it. I think it was Dawn that mentioned how
stupid
she felt after eating peanut butter cups. I've learned from similar
experiences.
So, I plan my detours carefully.
And having my weight loss is more fun than eating, no matter what tempting
morsel
should cross my path. I have easily passed up miles of sweets without a care
because I know I can have them ... on MY terms.

The diet drinks I keep to a minimum.
Even the splenda sodas make me bloat.
And last night I experimented with a fudge recipe that was fun ...
http://geocities.com/jenny_the_bean/recipes.htm
I like a minimum of splenda to make it bittersweet.
I'll make it again sometime and use a bit of chocolate extract .. it's fun
for me.

Stay on the path, choose your detours carefully, and have fun !
Cheers !

*

Well, I am a coffee drinker, and I drink coffee with sweet 'n' low and
cinnamon.  I drink Diet Coke or Diet Pepsi every once in a while.  I eat
cantaloupe about once a month.  This is a lot different from how I used to
eat junk like donuts, cupcakes, or chocolate candy almost every day.  Also,
even though the sweet things I eat are sweet, they're not super sweet like
the stuff I used to eat, but they taste sweet enough now.  Even things like
bellpeppers taste sweet now.  It's kind of cool.

one thing i do is about 2 ounces of cream cheese a good bit of davincis
vanilla syrup untill  almost soupy but a lil thicker then i add unsweetened
coconut flakes. cover and  chill. i eat it like a pudding.

.net> wrote in message news:1069kjcbb249md1@corp.supernews.com...

Beachgirl's Basic Cheesecake

32 ounces cream cheese

1 cup splenda

1 teaspoon vanilla extract

1 teaspoon lemon juice

4 eggs plus 1 egg yolk

3 tablespoons sour cream

With an electric mixer, combine the cream cheese and splenda at slow
to medium speed, scraping sides often. Add all other ingredients
except eggs. When completely mixed (with no lumps), add the eggs and
egg yolk, one at a time, beating very slowly. When eggs are
incorporated, do not mix any more. Over-mixing the eggs is a
contributing cause of cracked cheesecakes. (The leading cause of
cracking is over-cooking, so don't believe any one who tells you it is
normal for a cheesecake to be cracked; it isn't.) Always treat the
batter gently.

Pour the mixture into the springform pan. Place the pan on a very
large piece of aluminum foil, and fold the foil up around the pan to
create a watertight barrier around the cheesecake. Then place the
barrier pan in an even larger pan and fill the larger pan halfway with
water. This is called a water bath. It is a gentler way to cook the
cheesecake.

Place the entire water bath containing the cheesecake in a 300-degree
preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1
more hour. Turn oven off and leave cheesecake in until the oven is
completely cool. The cheesecake can even be left overnight at this
point. Cracks can also occur when a cheesecake cools too quickly.

It may be beneficial to run a knife around the edge of the cheesecake,
separating it from the sides of the pan. If your goal is to serve the
cheesecake on a different dish without the bottom of the spring form
pan, then the pan can be lined with parchment paper before the batter
is poured in. Make sure to grease both sides of the paper. This will
make for easy removal of the cheesecake later. It works best if the
cheesecake has been refrigerated fully before trying to remove it from
the bottom pan.

Per Serving (based on 12 servings per cheesecake): 308 Calories; 29g
Fat; 8g Protein; 5g Carbohydrate; trace Dietary Fiber; 165mg
Cholesterol; 244mg Sodium.