Cooking Experiment

An agent rejected my cookbook proposal for More than Lettuce, a cookbook for heart patients and diabetics, but I will send it out to cookbook agents. Meanwhile, I will still work on a few more recipes to add.

I tried a new recipe for apple cheesecake bars and substituted enough Stevia to make the sugar content okay for diabetics, even with the dribble of caramel syrup. In the interest of saving time, I sliced the apples instead of chopped them finely as the recipe called for. I could have used my blender, but did not want to have to wash it.

Making the crust was easy, but it never got even lightly brown, although I cooked it longer than the recommended time. After I added the cream cheese layer, the sliced apples, and the streusel layer, I baked it the recommended time in a 9 X 13 pan.

Apple Cheesecake Bars

The recipe said to cut it in 36 pieces. Each serving would have only 7 grams of sugar, but it would not be much bigger than the size of a piece of fudge. Instead I cut it into 24 pieces. In the picture, you can see 12 pieces. Now, I’ll have to refigure the amount of Stevia to use to make it right for 24 servings.

However, there was another problem. The result was delicious, except the crust was bland, despite the inclusion of brown sugar, and kept flaking. Probably more than 1/3 cup margarine would have helped. I would have preferred the crust for my recipe for Strawberry Cream Cheese Pie, which called for less flour, more margarine, more brown sugar, and chopped nuts. It also made enough for three 8” pans. Here is the recipe for that.

Strawberry Cream Cheese Pie

1 8-oz. pkg. low fat cream cheese

1 cup powdered sugar (or ¼ cup powdered sugar and ¾ cup Splenda or Stevia)

1 ½ tsp. vanilla

2 envelopes Dream Whip (prepare as directed with 1 cup skim milk and 1 tsp. vanilla)

2 10 oz. pkg. frozen strawberries, without added sugar, slightly thawed, with 2 Tbs. cornstarch (low-calorie version)

Or 2 cans cherry pie filling (not for the low-calorie version)

Crust

1  2/3 cup flour

¾ cup brown sugar

1 ½ cup chopped walnuts or pecans

1  1/3 cup margarine or butter

Directions

For the crust, mix ingredients together and pat into three 8-inch round pans. Bake at 400 for 12 minutes. Crumble with fork and press back into pans. Let cool before adding filling.

Soften cream cheese with a mixer, and blend in the powdered sugar and vanilla. Prepare Dream Whip as directed and fold into the cream cheese mixture. Chill one hour. Add cherry pie filling or strawberry topping. To prepare strawberry topping, mix cornstarch with strawberries and heat to boiling. Boil one minute (to completely cook the cornstarch and eliminate that raw taste). Let cool to room temperature and spread on top. Makes 48 servings with 7.5 grams sugar per serving for the low-calorie version.

Next, I’ll try it using Cool Whip instead of Dream Whip, which is getting hard to find.

 

 

 

About carolynrae

Carolyn Rae (a/k/a Carolyn Rae Williamson) - Her passion is writing romantic suspense and delving into the minds of stalkers, bombers and terrorists that threaten the course of true love. Romancing the Doctor, follows two lovers in a search for a dangerous virus spreader. It was published on May 22, 2018, Watch for the Cordillera Royals Series, soon to come, with Pretend Princess, Royal Wedding Scoop, and Holiday with a Royal. She has also written a Witness Protection Series, which includes Hiding from Love, Protected by Love, and Tempted by Love. She wrote the text of There IS Life After Lettuce (Eakin Press), a cookbook for heart patients and diabetics and has a master's degree in home economics. Whenever she tastes a delicious high calorie dish, she goes home to make a more healthy, but still tasty version for her husband to taste. Her profile, travel, and cooking articles have appeared in the Fort Worth Star Telegram, The Dallas Morning News, Positive Parenting, AAA World, Hawaii and Alaska, and Romance Writer's Report.
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