I, on the other hand, don't have a sweet tooth whatsoever. Hand me a bowl of yogurt and garlic Lays (a flavor sold here in Turkey, I swear they're delicious) and a bag of M&Ms and the chips will be gone within 20 minutes and the chocolate will remain intact.
I do love to bake though so it works out quite nicely. I have someone to cook for and he gets all the diabetic treats he can handle.
I've mentioned the difficulties of baking with diabetic sugar before here, but one recipe that turns out exactly the same no matter the substitution is cheesecake. Cheesecake was my boyfriend's baking request before I depart for NYC on Monday- that is, if Irene allows it.
|The yolk suspended between beaters.|
This time around, I wanted to use mascarpone, which I had purchased the other day at the market. You can't find high-quality cream cheese here and the brand I normally use isn't that great. However, you can find high-quality mascarpone and I figured it would make a nice addition, in place of some of the cream cheese. When I thought mascarpone + cheesecake the first person I thought of was Giada, the Italian-American Food Network chef and sure enough I found this awesome recipe. The best part is that the crust includes crushed almonds. Yum.
|Make sure crust has cooled.|
Changes to the recipe:
1. I used sugar-free Turkish biscuits (Mavi Yesil) instead of the graham crackers.
2. I used 1 cup diabetic sugar, instead of 1 1/4 cup normal sugar (diabetic sugar tends to be sweeter and thus you don't need as much).
3. I didn't have enough mascarpone, so I used a little ricotta in place of what was missing.
4. I didn't fill a pan with water as suggested, and rather just baked the cake normally. It took less time this way, so be careful.
|It browned a lil' too much. Still yum.|