As many of the people around me will attest to, I don’t have a very broad depth of cuisines. I can’t stand recipes that have long ingredient lists, none of which I can ever find in my cupboards and fridges at home. Ingredients which I will have to buy for the one recipe, and have no use for ever again. Over the years, I’ve been well trained to adapt.
Which brings me to the above. I’ve pulled together this baked Cookies and Cream Cheesecake a number of times this year. It contains a few simple ingredients, is super easy to make, and takes no more than an hour to get into the baking pan. The four carb centric ingredients are easy enough to add together and divide by the number of slices I’ve cut up. Of course, a guess or a glance at Calorie King works just as well…
This Cheesecake has proven to be a winner every time. Even if I am getting accused of becoming a repeat offender, or robbing my Sister of her signature dessert.
I must admit that I felt a little hesitant about making this for a group of people with diabetes this week. However at the end of the day, this was me.
I simply can’t get my head around artificially sweetened, sugar free or low carb alternatives. People in my type 1 circles rave about some of those options, but I feel they pale in comparison.
When it comes to dessert and diabetes, I have one motto.
I want the real deal.
Count carbs. Give insulin. Enjoy every mouthful. Don’t feel guilty for it.
If I’m going to do it, I’m sure as hell going to do it right.