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Old 01-03-2006, 04:10 PM   #31
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Carolyn- I forgot to ask, which do you like to use better...ricotta or sour cream? Any big difference?
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Old 01-03-2006, 04:47 PM   #32
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Okay...they're in the oven. I didn't use any extracts, just sprinkled the filling with the Diabetasweet brown sugar. I'll take a picture of my results. 20 nimutes to go!
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Old 01-03-2006, 05:13 PM   #33
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These are so good! I'm trying them warm, but I bet they're delicious chilled too. I liked them both plain and with the brown sugar (LC) sprinkled on top. This photo is of a plain one. You have to try these! I was expecting the pastry part to be eggy, but it isn't at all.



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Old 01-03-2006, 06:19 PM   #34
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So which did you go with - sour cream or ricotta?

That looks great, thanks for taking the pic and posting it!
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Old 01-03-2006, 06:22 PM   #35
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Thanks for posting the pic I was wondering what they would look like..also did you use the muffin top pan or just spoon out on a cookie sheet?

Last edited by jokath; 01-03-2006 at 06:24 PM..
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Old 01-03-2006, 06:47 PM   #36
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Pam: These look perfect..and the muffin top pans make it SO easy..and they are
worth the investment, jokath..

I love the Diabetisweet Brown Sugar, too..
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Old 01-04-2006, 06:46 AM   #37
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I used the ricotta and a muffin top pan. They are pretty. I ate the last 2 for breakfast. Is it okay to eat 2 at a time? They crisped back up this morning like you said Carolyn. I was going to try them cold, but they were a little spongy so I heated them up. I like the plain ones better than the ones with the Diabetisweet. The filling is delicious!! I may spread it out a little more next time. The filling is the best part.

Thanks again!
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Old 01-04-2006, 07:38 AM   #38
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Quote:
Originally Posted by CarolynF
Pam: These look perfect..and the muffin top pans make it SO easy..and they are
worth the investment, jokath..

I love the Diabetisweet Brown Sugar, too..
I've looked for the muffin top pans locally but havent had any luck. I'm sure I will have to end up ordering one online...any idea where would be the best place?
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Old 01-04-2006, 07:57 AM   #39
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Jo..just do a search for them..I had to order my online, too..They aren't really expensive and they are certainly wonderful for many things..

Pam: I'm sure 2 at a time is fine..I usually have one and then have an egg cooked in coconut oil for breakfast...I wish they would stay puffy, but they don't..and they are better warmed up in the toaster oven than in the micro..

OH..Think French toast ladies? Dip your cinnamon roll in egg/milk combo and gently fry it..serve with SF syrup..To avoid getting the cream cheese stuck on the pan..Take 2..just get the bottom of one in the egg mixture..put it in the frying pan..Then take another one...dip the bottom of that one..then put the two cream cheese sides together..hold together when you flip..OR use your George Foreman grill..with NO flipping..I'm getting out of control, here..LOL
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Old 01-04-2006, 10:13 AM   #40
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Quote:
Originally Posted by CarolynF

OH..Think French toast ladies? Dip your cinnamon roll in egg/milk combo and gently fry it..serve with SF syrup..To avoid getting the cream cheese stuck on the pan..Take 2..just get the bottom of one in the egg mixture..put it in the frying pan..Then take another one...dip the bottom of that one..then put the two cream cheese sides together..hold together when you flip..OR use your George Foreman grill..with NO flipping..I'm getting out of control, here..LOL



Must make a quad recipe!
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Old 01-04-2006, 11:40 AM   #41
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I had this French Toast for lunch..instead of my usual chicken salad..Delicious..might I say..Mine were pretty cold..so I might have toasted them a bit to warm them up so the cream cheese would have been a bit warmer..Some sf jelly or a few strawberries would make it even more wonderful..
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Old 01-04-2006, 12:51 PM   #42
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I'm thinking of next time adding a little CQ, carbalose or soy flour to try and make the pastry a little heavier? They are very good as is, but I'd like them to be a little less airy, if that makes sense. How much do you think I add? 1/4 cup? 1/2 cup?

As for the french toast, I'll have to try that too! Sounds yummy!
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Old 01-04-2006, 12:55 PM   #43
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There is a recipe hidden on the lemon bundt which gives CarolynF credit for the original: from Davian, I believe sorry if I remember incorrectly:

LC Muffin Top Danish

1 cup or 8 oz. Friendship Cottage Cheese or small curd style
3 eggs
3 Tbsp granular Splenda
3/4 tsp vanilla extract
1/2 tsp cinnamon
2 Tbsp ground almonds

Preheat oven to 350 and spray all six muffin top slots with non-stick spray.
Put all of the above in magic bullet for 30 seconds or just mix on high speed for 1 to 2 minutes. Pour evenly into pan. Bake for 15 minutes.
Meanwhile...

Filling:
3 oz. softened cream cheese
1 packet splenda
1/2 tsp lemon extract
3/4 tsp vanilla extract
1 tsp Davinci's (I use Toasted Marshmallow)

Mix well with small whisk and set aside until buzzer goes off. When it does take a spatula and carefully flip each danish and spoon on a tbsp of the cheese mixture and spread it nicely across the danish. From here, you can stop or add a teaspoon of lc jam (any flavor) or chopped lc chocolate pieces (I make my own). Put back in the oven for 5 minutes. Then remove and serve immediately. Personally, I eat 2 to 3 for breakfast. Such a great change from eggs.

Didn't make, but the almonds might help, or you can try the carbquik/carbalose.

Let me know!!!!
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Old 01-04-2006, 01:19 PM   #44
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5Cats - do you think adding poly-D would help? I haven't made these yet, but they seem like a pastry/sweet type recipe and I always use poly-D when baking those type recipes.

I've got to try these soon. Thanks for the recipe Carolyn.
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Old 01-04-2006, 01:44 PM   #45
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Ok..I ordered the muffin top pans online.

I made these last night with some modifications..I didnt mean to modify but it just worked out that way.

First of all the only cream cheese I had was the tub kind-Cinnamon swirl-I think thats whats its called. I mixed that with the 1/2 egg yolk and 1/8 t powdered fiberfit and vanilla.

Then instead of beating the egg whites to stiff I just put the pastry ingredients in the mixer and beat that..since it was very thin I added almond flour to maybe thicken it up.

Since I didnt have the muffin top pan I put the mixture into my regular muffin pan with cupcake holders and dropped a spoonful of the filling into the center of each one.

Oh, I used 1/4 c erythritol instead of splenda & 4 large eggs (I didnt have extra large)

When I took them out of the oven & tasted one it had a real strange taste but after they cooled they are very good..

I'm anxious to try them again but according to the directions..
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Last edited by jokath; 01-04-2006 at 01:50 PM..
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Old 01-04-2006, 04:02 PM   #46
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2nd batch is in the oven. I used 1/4 cup carbalose in the pastry ingredients, but it made a pretty thick mixture (which I should have thinned out, but didn't) so I added this mixture to the egg whites and on slow I mixed it in. Well, the egg whites fell immediately, so I only got 4 instead of 6 danish, but since I only had 4, I had more filling for each one! So I spread it out a little more, and they're baking as I type. I'm curious to see what difference the carbalose will make, or if the whole batch (all 4!) is ruined because of the egg whites. We'll see!
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Old 01-04-2006, 04:31 PM   #47
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Okay, first of all, these are no where near as pretty as the first batch due to my fallen egg whites. And while the carbalose did help make them more dense and breadlike, the crispiness is not there. I will make the original recipe from now on. Live and learn!
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Old 01-04-2006, 07:32 PM   #48
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5cats4me: Your main problem was using your mixer to mix anything into your whites. A no-no. Gentle folding or your whites will deflate!
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Old 01-05-2006, 06:28 AM   #49
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Hi..

Davian's recipe sounds interesting as she does mix all those things together..Frankly,
if I were doing this, I would use the ricotta cheese instead of the cottage cheese as it is not as wet and lumpy.

Pam: Thanks for your experimenting with the carbalose..

Jo: I think it is important to get your egg whites stiff with my recipe..otherwise, it's like pancake batter..which might be interesting in itself..!!!

Have a good day..keep experimenting..
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Old 01-05-2006, 07:36 AM   #50
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I made Davian's version last night because the blender method appealed to me. I added a bit of CQ along with the almond flour and got 9 muffin tops (batter was very thin but did puff in the oven). Next time I will cook them longer than the 15 min so they will be more browned before I add the cc topping. I might also add more CQ or carbalose. To warm one up this morning and crisp the bottom I pan fried it for a few minutes – made a great snack.
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Old 01-05-2006, 10:34 AM   #51
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Howdee everyone... I made these last night and did a little tweaking too, using Carbquick.......... here's what I did.

Pastry portion:

4 large eggs, separated (reserving 1 yolk for filling)
1/4 tsp. cream of tartar (heaping teaspoon)
1 Tbl. Carbquick
1/8 cup PolyD
1/8 cup Sorbitol (ran out of Erythritol)
1 packet SweetOne
6 drops Sweetzfree (equals about 9 tsp. sweetner)
1 teaspoon cinnamon
3 Tbls. sour cream

Filling:

6 ounces cream cheese, softened
1 egg yolk (from above)
1 Tbl. Carbquick
1/8 cup PolyD
1/8 cup Sorbitol
10 drops Sweetzfree ( equals about 1/3 c. sweetner)
1/4 teaspoon vanilla


Pastry directions:

Separate eggs, putting the whites in a large bowl and the yolks in a small bowl.
Take 1 yolk out and put it in small dish to reserve for filling.
Whip whites and cream of tartar until very stiff.

In medium sized bowl, mix PolyD, Carbquick and Sorbitol together. Add sour cream, other sweeteners, cinnamon and yolks, beat well until smooth

Gently fold yolk mixture into the whites, using a big spatula, being careful to get it all blended well. Then Spray a cookie sheet or muffin top pan (the best way)** see note **, and plop 6 equal mounds of batter to make 6 Danish.


Filling:
Mix Carbquick, PolyD and Sorbitol in small bowl.

Microwave cream cheese, in medium sized bowl, until soft. Add Carbquick mixture, add the 1 egg yolk and other sweeteners and extract.

Make an indent on each mound and fill with filling. Bake about 25-35 minutes at 300 until golden brown. Remove, cool and enjoy


These were light, but slightly crispy, Wonderful!!!
** Note: I did have a problem with them sticking to my muffin top pans, next time I think I'm gonna brush the pans with CakeRelease.

I also think I'm gonna increase the Carbquick in the pastry and see how that works.

The 6 ounces of cream cheese may have been a bit much, but I'm trying to get my sister to go lo-carb with me, this may have tipped the scale in my favor.

This is a GREAT recipe!!!! and so much fun to tweak.
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Old 01-05-2006, 11:11 AM   #52
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Lady Texan- just curious why you added CQ to the filling?
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Old 01-05-2006, 12:33 PM   #53
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Mine in oven. . .using Lady Texan's carbquik addition, but not with PolyD in the filling, just in the egg mixture.

Mine made a whopping 24 . . .muffin tops. . .so I quickly added another 8 oz of cream cheese and sweetened it up . . .I also wanted almond extract. . .so I used it.

Let you know how they come out. . .

I was impressed with the #--24!!!

Even at 2 a pop that would last 12 days or 6 days for DH and ME each two with egg added for french toast. . .

DH got a 9000 piece puzzle, so he is working on my island, on the table, just about every working space he can find. . . it's a wonder I can cook at all!
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Old 01-05-2006, 01:12 PM   #54
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24??!!!! How'd you do that???
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Old 01-05-2006, 08:47 PM   #55
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Quote:
Originally Posted by 5cats4me
Lady Texan- just curious why you added CQ to the filling?
Honestly??? I don't know, it seemed like a good idea at the time. The filling was more cake like than creamy. I'll probably do the same thing, except add another TBL of carbquick to the pastry next time.
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Old 01-05-2006, 10:38 PM   #56
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ok, so i made these for the second time yesterday..the first time i didnt read carefully and i added my yolk mixture to the egg white and beat it a few times..yup beat it..I have to say i liked it better that way. it was more cake ...I think its probably hard to mess it up too much
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Old 01-05-2006, 11:06 PM   #57
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Thank you so much for sharing these. Every now and then my DH starts really craving stuff, and he starts pointing out all the stuff at Walmart that we can't eat... don't know why he does this The other night he had me standing in front of the danish/donut case for about 15 minutes while he talked about all the stuff in there we couldn't eat.
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Old 01-06-2006, 04:52 AM   #58
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5cats4me, I had to wrack my brain to figure out how I came out with 24, but. . .

I doubled the recipe!! Still got 12 per recipe, though.

Mistakes I made:

1. made well for filling too deep. . .and filling touched bottom of pan. . .and couldnt get out
2. overfilled muffin top pan over edges where I didn't pam the heck out of them
3. didn't let cool enough to remove

All had to do with removal from pans. Duh!

Taste. . .fantastic.

I used some almond extract in pastry part and it tasted like angel food cake. I am going to tweak the whole thing for angel food later, maybe get the barley flour for the post elsewhere.

All in all, not a bad cooking experiment.

I mentioned DH was doing jigsaw puzzle. . .well, I dropped one pan face down on floor working around him. . .dog loved that!!!
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Old 09-12-2006, 07:11 AM   #59
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bumping for Newbies and Eat Fat, Get Thin gals..
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Old 09-12-2006, 07:27 AM   #60
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Okay, with all the tweeks are the carbs still the same? Thanks, Sue
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