I will have to tweak this recipe a bit before it gets 4 or 5 stars. First of all, I really disliked the rice which when cooked got very mushy. I will substitute barley next time...a good thickener which holds its shape in soups and stews. The liquid was far too little and I ended up adding about 4 cups more water to make it soup-like instead of stewy. The overall measurements of vegetables was good...no flavors were overpowering but next time I may substitute a vegetable or chicken stock for part of the 3 cups tomato juice cocktail. Corn and peas together are too many starchy (high carb) vegetables for me...I added only corn and of that, half of what was called for. I will finish the soup and try again next week making the changes. Thanks for the starting recipe. I'll let you know how my changes work out!

Reviewed On: Mar. 4, 2009

As my daughter and I are following a weight loss program, I adjusted this recipe as follows: instead of butter I used 1 small, mashed banana and 2 T. oil; instead of sugar I used splenda for baking; I used 1/2 all-purpose flour and 1/2 whole wheat flour; decreased nutmeg to 1/8 t. and increased cinnamon to 3/4 t.; increased walnuts to 1/2 cup. It came out like a moist walnut apple bread and tasted great! This will be a great way to get our cake without going off our program! Without frozen yogurt the changes to nutrition are as follows: Per Serving (excluding unknown items): 115 Calories; 6g Fat (44.1% calories from fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.

Reviewed On: Feb. 12, 2009

Wow! Easy, super delicious...a recipe to keep and use over and over and over again! I made no substitutions apart from making my own crust using a recipe from this site (Graham Cracker Crust I...which was also a great recipe). I can't wait to make this pie/cheesecake for my friends!

Reviewed On: Dec. 25, 2008