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Joined Date: Aug 26, 2010
Reviewed Raspberry Sauce
"This is a great topping for cheesecake, ice cream, and greek yogurt. Changes I made: it was very tart so I added some Splenda to sweeten it up some more, and 1/2 teaspoon cornstarch to thicken it a little. I used frozen raspberries from my summer crop. Delicious!
Reviewed Low-Fat Cheesecake
"This was wonderful! We love cheesecake, and wanted to try for something healthier. I used two substitutions: fat-free sour cream instead of low-fat sour cream, 3/4 cup sugar and 3/4 cup Splenda instead of 1-1/2 cups sugar. Otherwise I followed the recipe to a tee. It came out beautiful and firm, yet with a creamy taste. I topped it with Emeril's rasberry sauce also on the food network site.