Well, I somehow mixed up two recipes, but only by name. Anyway, somehow my crustless, sugarless cheesecake came out really good this time. My Neuchatel Cheese didn't get soft enough before I needed it, so I put everything in a pot on the stove to soften it. I used 2 pkg Neuchatel Cheese, 1 of the small cans of pumpkin, allspice, nutmeg and cinnamon and a capful of vanilla (which was a new addition). I then added three handsful of Splenda. It didn't seem sweet enough when I put it in the fridge, but when it was ready to eat today was just right. I even had one man ask me if he could have some more because he liked it so well. The last few years when I have made it no one wanted any. So I am pretty happy with how it turned out this time.
I make fluffs for my diabetic hubby and daughter. a tub of defrosted cool whip sugar free. fold in yogurt. a favorite is lemon yogurt. rondele makes a superb pumpkin spread that can be folded in to make a faux pumpkin cheesecake fluff. you can scoop it into individual graham cracker tart things (I don't like crust on my cheesecake) if you can handle the carbs. or just scoop it into a pretty glass like a champagne glass. the cinnamon cool whip is a nice touch on top or just sprinkle cinnamon or pumpkin pie spice on top as garnish.
I am trying to fix my pumpkin cheesecake I make so that i wont be so heavy. It is made like Chef Meg's pumpkin cheesecake spread that was featured a couple days ago. I just want a no-bake cheesecake filling suitable for diabetes. Would it work to use SF pudding or would whipped cream work better? Or what would work well for something like that? I am trying to make something so that some of us at church can have dessert at the dinner tomorrow. I will also be making a cranberry sauce/salad for the same reason. The actual potluck dish will be scalloped potatoes.
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