Messages from The big G

Chocolate Cherry Mini Cheesecakes

• 14 squares Chocolate Graham Crackers, finely Crushed (1 Sleeve)
• ¾ Cup sugar, divided
• 3 TBSP Butter or Margarine (melted)
• 1 env. Knox Unflavored Gelatin
• 1 cup milk
• 2 pkg. (8 oz. cream cheese, softened)
• 1 tsp. vanilla
• 1 tsp. grated lemon zest (optional)
• 1 Can of Cherry Pie filling

Directions

Mix Crumbs, ¼ cup of the sugar and margarine in small bowl.  I just mixed right in the food processor.

Line a muffin pan with cupcake liners.

Press 1 large spoonful of crumbs into the bottom of each liner.  Bake at 350 degrees for 5 minutes.  Cool.

Pour milk into a small saucepan and sprinkle gelatin over the top; let stand 1 minute.

Stir milk over low heat for about 3 minutes or until gelatin is dissolved. Cool Slightly.

Blend Cream cheese and remaining ½ cup sugar in large bowl with electric mixer on medium speed until smooth.  Add vanilla and lemon zest.  Mix.

Gradually blend in gelatin mixture on low speed until well blended.

Spoon mixture into muffin cups about until about ¾ full.  Refrigerate cheesecakes 2-3 hours or until firm.

Garnish with a spoonful of Cherry Pie filling.  Serve! Makes 12 Cheesecakes~!

*Gluten free option! Purchase gluten free cookies and lay them in the bottom of the Muffin tin.  Great option for anyone with a gluten sensitivity!

Debunking the Agave Myth

gave nectar syrup is basically high-fructose corn syrupmasquerading as a health food.

Agave nectar is an amber-colored liquid that pours more easily than honey and is considerably sweeter than sugar. The health-food crowd loves it because it is gluten-free and suitable for vegan diets -- and, most especially, because it's low glycemic (we'll get to that in a moment). Largely because of its very low glycemic impact, Agave nectar is marketed as "diabetic friendly". What's not to like?

As it turns out, quite a lot.

Agave nectar has a low-glycemic index for one reason only: It's largely made of fructose, which although it has a low-glycemic index, is now known to be a very damaging form of sugar when used as a sweetener. Agave nectar has the highest fructose content of any commercial sweetener (with the exception of pure liquid fructose).

All sugar -- from table sugar to high fructose corn syrup to honey -- contains some mixture of fructose and glucose. Table sugar is 50/50, HFCS is 55/45. Agave nectar is a whopping 90 percent fructose, almost -- but not quite -- twice as high as HFCS.

Fructose -- the sugar found naturally in fruit -- is perfectly fine when you get it from whole foods like apples (about 7 percent fructose). It comes with a host of vitamins, antioxidants and fiber. But when it's commercially extracted from fruit, concentrated and made into a sweetener, it exacts a considerable metabolic price.

gave nectar syrup is basically high-fructose corn syrupmasquerading as a health food.

Agave nectar is an amber-colored liquid that pours more easily than honey and is considerably sweeter than sugar. The health-food crowd loves it because it is gluten-free and suitable for vegan diets -- and, most especially, because it's low glycemic (we'll get to that in a moment). Largely because of its very low glycemic impact, Agave nectar is marketed as "diabetic friendly". What's not to like?

As it turns out, quite a lot.

Agave nectar has a low-glycemic index for one reason only: It's largely made of fructose, which although it has a low-glycemic index, is now known to be a very damaging form of sugar when used as a sweetener. Agave nectar has the highest fructose content of any commercial sweetener (with the exception of pure liquid fructose).

All sugar -- from table sugar to high fructose corn syrup to honey -- contains some mixture of fructose and glucose. Table sugar is 50/50, HFCS is 55/45. Agave nectar is a whopping 90 percent fructose, almost -- but not quite -- twice as high as HFCS.

Fructose -- the sugar found naturally in fruit -- is perfectly fine when you get it from whole foods like apples (about 7 percent fructose). It comes with a host of vitamins, antioxidants and fiber. But when it's commercially extracted from fruit, concentrated and made into a sweetener, it exacts a considerable metabolic price.