I was wondering what book the recipe for Karen's Candied Cranberry Cheesecake is in & is it lc?

Also, in your book you use a lot of Canadian Sugar Twin white & brown. I can't get it here in Michigan so I have to order it - I assume it would make a difference in the final outcome of the recipe if I used "our" Sugar Twin, correct?

Right, and the difference is in the taste, not texture. Sacharin can be very bitter and the combination of Canadian Sugar Twin and Splenda leaves no aftertaste.

All the recipes using sweeteners include the measurements for using the combination or Splenda only, like so

4 tsp. each Splenda and Canadian Sugar Twin or
5 Tbsp. Splenda

You can use the Splenda by itself measurement for the same sweetness.

Karen

It's in The Passionate Cook, but it's not a LC cookbook, even though there are a lot of LC suitable recipes.

There's a discussion going on about the recipe here

http://forum.lowcarber.org/showthread.php?t=223849

Karen