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MERESANCT Posts: 10
12/17/12 8:52 P

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I agree wholeheartedly about making cheesecake with nut meal crusts (I add a little cinnamon along with the splenda and butter to help 'disquise' the artificial sweetener taste) to have a sweet at the end of a celebratory or holiday meal...and have been making pumpkin flan these last years (eggs, cream or coconut/almond blend, sweetening, canned pumpkin and pumpkin pie spices baked in a mold in hot water like custard, and served with some of the splenda-sweetened maple or caramel no cal syrups and whipped cream) Perfect during the Fall & Winter.
Oh, and Fran McCullough's chocolate mousse with a little orange or tangerine oil beats chocolate pudding any day!
Best,
M'Sanct

ADZY86's Photo ADZY86 Posts: 1,150
11/6/12 7:39 A

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I love making mini cheesecakes. It's the crust that's so carby in a normal one (not to mention all the sugar in the topping!)! I bet one slice of normal cheesecake would be double my daily carb intake now....ouchhhh!!

But I've found that ground almonds (you can buy it already ground) mixed with a bit of butter to make it a bit 'mould-able' (if that makes sense! lol), put in the oven on low heat for about 10-15 minutes...wah-la! A delicious crust. It's my go-to now when I neeeed a bit of a sweet treat (only a tiny bit of Splenda needed for the filling...I find it leaves a bit of a weird after-taste too if I use too much)

XANADUREALM's Photo XANADUREALM Posts: 7,434
9/21/12 7:00 A

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Crispy microwaved cheese chips!



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BALLOUZOO's Photo BALLOUZOO Posts: 2,063
8/20/12 7:18 P

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Love precooked chicken strips. They are such a quick, easy way to get my protein in!

You may have to fight a battle more than once to win it.
-Margaret Thatcher

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BALLOUZOO's Photo BALLOUZOO Posts: 2,063
8/12/12 8:51 P

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Low carb blackberry pie next.

You may have to fight a battle more than once to win it.
-Margaret Thatcher

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60NLOVINIT2's Photo 60NLOVINIT2 SparkPoints: (0)
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8/11/12 6:18 P

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we are making a trip to the local farmers market this week... will look for the rhubarb... as a kid we had some growing behind the garage..

thanks for info... betsy

betsy
in north carolina

its all about giving and receiving friendship and well deserved help.


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BALLOUZOO's Photo BALLOUZOO Posts: 2,063
8/11/12 3:04 P

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I took 1 cup rhubarb 1 cup strawberrys and 1 TBS cornstarch and splenda to taste (2 TBS for my batch) and slow cooked it.

1 cup strawberries: 5 net carbs
1 cup rhubarb 4 net carbs
1 TBS cornstarts 7 carbs


I just found a bunch of thickener substitutions.
http://lowcarbdiets.about.com/od/cooking
/a/locarbthickener.htm


You may have to fight a battle more than once to win it.
-Margaret Thatcher

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LADYJAKE1's Photo LADYJAKE1 Posts: 1,960
8/11/12 12:24 P

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That does sound very good.

Family first


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60NLOVINIT2's Photo 60NLOVINIT2 SparkPoints: (0)
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8/11/12 10:21 A

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oooo that sounds good... haven't had one is years... is that a spark recipe or your own?? i think i would make it with crust but i never eat the crust on any pie...

betsy

betsy
in north carolina

its all about giving and receiving friendship and well deserved help.


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BALLOUZOO's Photo BALLOUZOO Posts: 2,063
8/10/12 11:07 P

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I made a strawberry rhubarb unpie with a little spenda and a little corn starch~more like a pudding. Tasted great and didn't break the bank for carbs~regular pie was a whopping 84 carbs per piece!!!

You may have to fight a battle more than once to win it.
-Margaret Thatcher

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LADYJAKE1's Photo LADYJAKE1 Posts: 1,960
8/10/12 10:00 P

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Splenda for me too.

Family first


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KICK-SS's Photo KICK-SS Posts: 9,649
8/10/12 1:13 A

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If I'm going to use a sweetener it's Splenda and I do use the Torani syrups which are Splenda. However, I use very little of it. I drink coffee black and tea (hot or cold) without sweet in it.

Betty

EWEFLUFFY IS NOW KICK-SS

TODAY IS THE TOMORROW YOU WORRIED ABOUT YESTERDAY. GET ON WITH IT!!

BEFORE YOU CAN START A NEW CHAPTER - YOU HAVE TO FIRST TURN THE PAGE!




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ADECKER7 SparkPoints: (0)
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8/9/12 9:30 P

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I love splenda, but not in sweet tea. It just has a funky taste to me. I guess being from the South, I like my tea really sweet or just don't bother, haha!!

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CD7204509 Posts: 1,954
8/9/12 8:40 P

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I'd rather go without a substitute. I've tried Splenda, Truvia, and other artificial sweeteners, but they all have a chemical aftertaste. I've weaned myself from adding sugar to coffee - I went from 2 teaspoons per cup to none at all, and I don't sweeten tea or iced tea, either.

60NLOVINIT2's Photo 60NLOVINIT2 SparkPoints: (0)
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8/9/12 8:08 P

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splenda the best...

betsy
in north carolina

its all about giving and receiving friendship and well deserved help.


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BALLOUZOO's Photo BALLOUZOO Posts: 2,063
8/9/12 7:58 P

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I really can't tell the difference anymore between sugar and splenda. What is your favorite substitute?

You may have to fight a battle more than once to win it.
-Margaret Thatcher

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