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Is there a particular reason for using both sweeteners in the New York style cheesecake? I only have Splenda in the house. My husband is diabetic and getting really hungry for a good dessert. Can I make it with just the Splenda?
Is it possible to make the crust with almonds only, since that's what I have?
Yes on both counts. You can adjust the recipe to taste with Splenda only.
Two sweeteners are used because you can use less of both - they work synergistically - and combined, they mimic the taste of sugar. For LC baking, it's well worth ordering Canadian Sugar Twin.
So, now that brings up another question - what's the difference between Canadian Sugar Twin and US Sugar Twin? Also, where can you buy Brown Sugar Twin? We never see it here anymore.
Canadian Sugar Twin which is a cyclamate, is heat stable. Cyclamate sweeteners are not available for sale in the USA. American Sugar Twin is aspertame, which is not heat stable.
Here is a link to an online store selling different sweeteners Carb Smart and a link to Doreens excellent article on sugar substitutes.
I don't know about (White) Sugar Twin-- I don't have any in the cabinet, but Brown Sugar Twin is saccharine, not aspertame.
Brown Sugar Twin is available. Keep looking, or ask your grocer to carry it.