Simply sumptuous, both in flavor and murderously creamy texture. I included 1 Tb plus 1/2 cup of lime juice, which gave that just-right tartness. I subbed Splenda for the sugar, and found I needed 1-1/4 cup to sweeten it appropriately. Pulled it out of the oven at 55 minutes and topped it with a mixture of 1 cup sour cream blended with 1/4 cup Splenda and 1/4 tsp vanilla, then returned it to the oven for another 5 minutes. I baked it in a water bath and it came out smooth and crack-free. When it cooled, I topped it with glazed strawberries, also made with Splenda. The sweetness of the strawberries provides the perfect foil for the limey tartness. No one could tell it was all sugar-free. Cannot cheerlead loud or long enough for this spectacular recipe!
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Simply sumptuous, both in flavor and murderously creamy texture. I included 1 Tb plus 1/2 cup...