Re: Cheesecake recipe

[Guest guest]

>Can I substitute Splenda for the SugarLike?

> Is the cream cheese the 1/3 less fat kind? Can I use low-fat sour cream?

I didn't send the recipe, but I've made it with Splenda and it came out

fine.

Why would you want all the low-fat ingredients, though? Fat is not the

enemy, carbs are the enemy. (for us, anyway) Go for the real thing! It's SO

much better!

~~ Lyn

[Guest guest]

In a message dated 10/13/03 11:18:28 PM Central Daylight Time,

butterflye@... writes:

> Fat is not the

> enemy, carbs are the enemy. (for us, anyway) Go for the real thing! It's SO

> much better!

>

For those of us who had the VBG or AGB, fat is ONE of the enemies out there.

Also, many RNYer's that I know do seem to lose some of their regain when they

cut back on the fat. In fact, didn't mention that he dropped pounds

when he stopped using the cream in his many cups of coffee each day?

Beth

Houston, TX

VBG - Dr. Srungaram

05/31/00 - 314 lbs.

11/01/02 - Abdominoplasty

11/29/02 - 160 lbs.

5'10 "

[Guest guest]

> For those of us who had the VBG or AGB, fat is ONE of the enemies out

there.

Ah yes, I hadn't thought of that -- somewhere in my mind is the idea that

bandsters can eat anything, just in smaller amounts (I got that from San

Diego's most vocal bandster, fella named Wayne).

> In fact, didn't mention that he dropped pounds

> when he stopped using the cream in his many cups of coffee each day?

I thought he was talking about creamER, as in flavored creamer or Coffee

Mate, but maybe.

Fat is one of the few foods I can eat without care, as it still goes flying

through me -- and since low fat cheeses and sour creams usually replace the

missing fat with carbs, I use the full-fat versions of dairy products. Also

prefer butter to margarine (no transfats). But that's what works for ME, and

as we all know, our path is NOT universally the same.

~~ Lyn