This really is not a recipe, but I feel it should be put with the recipes. Being as we have certain hereditary diseases in the family. I have to learn to cook differently now as I think I am young but my body is not agreeing with me which I don't think is right. So I have been doing my homework, so I hope this helps.
If you use the cheaper cream cheese, it works just as well as the regular cream cheese. I just does not have all the milk fat, which helps.
If you use Splenda, use the same amount as you would sugar. It works best in desserts. It is Sucralose, a sugar derivative. It gives more structure to everything. Splenda has a website: http://www.splenda.com.
Equal: This is aspartame, you use the same amount you would use as sugar. It is good for sweetness and it does not work like splenda for structure
Sugar Lite: has half the calories and carbs of sugar. You can use the same amount as you would sugar. It can be used for all recipes. http://www.equal.com they have plenty of recipes also!
Sweet 'n Low is saccharin, 24 packets equal 1 cup sugar. It can be used without losing its sweetness. For best baking results, add 1/2 cup sugar to 1/2 cup sweet n'low. It seems nowadays everyone has a web site! There's would be http://www.sweetnlow.com.
Have fun with the recipes.
I thought maybe this would be useful if there are other people who are or have to cook a little differently
By Darlene from Fairview, PA
These are great tips. Thank you very much. I am a diabetic so do indeed need to cook differently. Also my granddaughter is lactose intolerant and reacts to cheese and ice cream, milk etc. Edith N.B. Canada
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