Dieting tips

The Glycaemic Index Diet
The glycaemic index diet system is based on the gi (or glycaemic index), a chart showing food types and a score illustrating the rapidity that the carbs in the food gets converted to sugar in the dieters bloodstream. The believe is that slow acting types of food (ie those foods with a low Gi score), suppress your appetite and mean that you can take in less food without feeling hungry.
It's also extremely good for diabetics, as the low GI foods are useful in reducing increases in blood sugar secretion.

Turtle Pecan Cheesecake Recipe

	Category	Baking Recipes
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Ingredients And Procedures

-ROSE RAY DSJN00A- 8 oz Chocolate cookies -- or

- vanilla wafers 1/4 c Butter -- melted

20 oz Cream cheese -- softened

1 c Sugar

1 1/2 tb Flour -- all purpose

1/4 ts Salt

1 t Vanilla extract

3 Eggs

2 tb Whipping cream

-----CARAMEL TOPPING----- 1/2 pk Caramels -- 14-oz package

1/3 c Whipping cream

-----CHOCOLATE TOPPING----- 4 oz German sweet chocolate

1 t Butter

2 tb Whipping cream

1 c Pecans -- toasted, chopped

Preheat oven to 450~. Place cookies in resealable plastic bag. Squeeze out excess air; seal bag tightly. Roll over cookies with rolling pin until finely crushed. Combine cookie crumbs and butter in medium bowl; press onto bottom of 9-inch springform pan. Beat cream cheese in large bowl until creamy. Add sugar, flour, salt and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Blend in cream. Pour over crust. Bake 10 minutes. Reduce oven temperature to 200~. Continue baking cheesecake 35-40 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Prepare Caramel Topping and Chocolate Topping. Drizzle over cheesecake. Refrigerate cheesecake. Sprinkle with pecans just before serving. Caramel Topping. Combine ingredients in small saucepan; stir over low heat until smooth. Chocolate Topping. Combine ingredients in small saucepan; stir over low heat until smooth. Decadent Cheesecakes from Cooking Class Magazine, March 1993.

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<h1>Turtle Pecan Cheesecake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>-ROSE RAY DSJN00A- 8 oz Chocolate cookies -- or <P>- vanilla wafers 1/4 c Butter -- melted <P>20 oz Cream cheese -- softened <P>1 c Sugar <P>1 1/2 tb Flour -- all purpose <P>1/4 ts Salt <P>1 t Vanilla extract <P>3 Eggs <P>2 tb Whipping cream <P>-----CARAMEL TOPPING----- 1/2 pk Caramels -- 14-oz package <P>1/3 c Whipping cream <P>-----CHOCOLATE TOPPING----- 4 oz German sweet chocolate <P>1 t Butter <P>2 tb Whipping cream <P>1 c Pecans -- toasted, chopped <P><P>Preheat oven to 450~. Place cookies in resealable plastic bag. Squeeze out excess air; seal bag tightly. Roll over cookies with rolling pin until finely crushed. Combine cookie crumbs and butter in medium bowl; press onto bottom of 9-inch springform pan. Beat cream cheese in large bowl until creamy. Add sugar, flour, salt and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Blend in cream. Pour over crust. Bake 10 minutes. Reduce oven temperature to 200~. Continue baking cheesecake 35-40 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Prepare Caramel Topping and Chocolate Topping. Drizzle over cheesecake. Refrigerate cheesecake. Sprinkle with pecans just before serving. Caramel Topping. Combine ingredients in small saucepan; stir over low heat until smooth. Chocolate Topping. Combine ingredients in small saucepan; stir over low heat until smooth. Decadent Cheesecakes from Cooking Class Magazine, March 1993. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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