Re: RE: Pumpkin Cream Cheese Pie

[Guest guest]

> The best part? Definitely, the crust.

>

Does the crust really need any sweetener? My regular pie crusts (with

whole wheat flour and butter) don't have added sweetener, and I used to

make a crust for a cream cheese dessert that used chopped nuts and

unbleached flour and butter, but no sweetener. So was wondering if it's

really needed for this recipe? Also wondered if we can use sucanat in

the filling (is it approved for P.2?) and how that is in baking? I'm

still new to South Beach, but am now in P. 2 and haven't tried any

baking. I have always steered clear of any artificial sweeteners and

still prefer not to use them, but don't want to go back to sugar.

[Guest guest]

Can the cream cheese pies be frozen? I'm not ready for the pumpkin one yet but I

have seen recipes that are for Phase 1. I want to make some but I hate to waste

things and I don't want to eat ALL of it.

LaGonda

so I feel better

knowing that I could have a decent piece of pie and not undo my

weight loss. It will do as occasional treat, until I reach my goal.

Then I'll try it with half Splenda and half sugar...maybe Thanksgiving 2006.

TTFN

Patti

Phase 2. Beginning weight 190 / current weight 170 / goal 155.

[Guest guest]

Thanks Patty. Let me know how it goes. Ahh pumpkin rolls, I was just thinking of

them last week.

LaGonda (shaking herself out of that daydream)

Don't know how it would be if frozen, but I may check it out for you.

Folks freeze pumpkin pies and cheesecakes all the time, so I don't

know why it would not be okay to freeze this pie. With only my

husband and I, we've only eaten 4 small slices so far, it would be

nice to freeze some and have it later. I don't want to eat it every

night for the next week anyway! I'll be a guinea pig and try it out.