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Old 04-04-2004, 11:46 AM   #1
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You're going to kill me...

With all the talk of chocolate pudding and JoSkids message about a Snickers dessert, I remembered about a high carb dessert that I used to make called Drumstick Treat. The drumstick part comes from the flavors being similar to those Drumstick ice cream cone things. Anyway, I may have come up with a very evil dessert based on that recipe. I have not tried making this yet and won't until after I return from England in May and work off any pounds I put on while there, so I'll include all the carb counts so you can all have fun playing with this to see what you can come up with. Here goes:

DRUMSTICK TREAT
Layer #1:
16 Ellie's Peanut Butter Cookies, crushed (23.63 net carbs - if made with reg. Splenda) (14.37 net carbs - if made with liquid Splenda)
6 tablespoons butter, melted (0 carbs)

Spray an 8x8" or 9x9" baking pan with PAM. Add crumbs and butter; mix and press onto bottom of pan. Chill while preparing the rest of the layers. I'm not sure yet exactly what size pan this will fill, but the original used a 9x13 and this is roughly half the original recipe. Ellie's Peanut Butter Cookie recipe can be found on my site.

Layer #2:
4 ounces cream cheese, softened (3 carbs)
1/4 cup sugar free peanut butter (8.07 net carbs)
1/2 cup granulated Splenda (12 carbs) or 3/4 teaspoon liquid Splenda (0 carbs)
1/2 cup heavy cream, whipped (3.32 carbs) - about 1 cup whipped

Beat cream cheese, peanut butter and sweetener; fold in cream. Spread over chilled crust. Chill while preparing pudding.

Layer #3
2 batches Chocolate Pudding, cooled (23.76 net carbs - made with reg. Splenda) (11.76 net carbs - made with liquid Splenda)

Spread over peanut butter layer. The counts are based on using the Chocolate Pudding recipe on my site.

Layer #4
1 cup heavy cream, whipped (6.64 carbs ) - about 2 cups whipped
1 tablespoon Splenda (1.5 carbs) or 12 drops liquid Splenda (0 carbs)
1 tablespoon peanuts, chopped (1 net carb)
Grated sugar free milk chocolate, optional (? carbs) - this is not included in the carb counts

Add the Splenda to the whipped cream; carefully spread over pudding layer. Sprinkle with chopped peanuts and grated chocolate, if using. Chill several hours before serving.

Makes about 9 servings
Made with granulated Splenda: 9 net carbs each
Made with liquid Splenda: 5.5 net carbs each
(since I'm not sure yet what size pan this will make, the number of servings may need to be adjusted)

Total net carb count if made with granulated Splenda - 82.92
Total net carb count if made with liquid Splenda - 48.16

DISCLAIMER: I will not be held responsible for any overindulgence caused by the yumminess of this dessert. Eat at your own risk! You have been warned.
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Old 04-04-2004, 11:59 AM   #2
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FOR GOODNESS SAKE LINDASUE!!!!....you are pure evil! I just posted that I got into my skinny summer pants this morning.

I have a birthday in a couple months....maybe this can be something very special. I love this kind of thing!
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Old 04-04-2004, 12:01 PM   #3
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Might I add that I probably should only make half the recipe.
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Old 04-04-2004, 12:04 PM   #4
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Sorry, Josie. You did read the disclaimer, right? Unfortunately, this is my favorite kind of dessert too. Lots of layers and textures; gooey, creamy and crunchy, all rolled into one.
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Old 04-04-2004, 12:30 PM   #5
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Oh my gosh I am going to take this and hide it away for when I reach goal! It will be my "celebration" treat!!!!

You are just so good LindaSue!!! Thank you!!!
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Old 04-04-2004, 01:01 PM   #6
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*falls over*

I will NOT be making this!! Much.
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Old 04-04-2004, 03:20 PM   #7
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Evil, PURE EVIL! I love it, thanks! I have some friends coming over this week. It's the perfect excuse to make this and not eat the whole pan! If I make it, I'll post back how it was. Although, I think we all know exactly how it's going to be, AWESOME!!
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Old 04-04-2004, 06:25 PM   #8
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OOOOOOOOOOlala This reminds me of my refridgerator cake I use to make my kids when they were little.
Your such a good evil .Thanks Ess
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Old 04-04-2004, 06:59 PM   #9
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LindaSue!!!! I finally make it through a weekend without a gain, and with TOM on the doorstep no less, and you have to go and post this!
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Old 04-05-2004, 03:29 AM   #10
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Old 04-05-2004, 04:22 AM   #11
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LindaSue,

I think you're just leaving the country for your own safety. Who in the name of heaven has portion control for something like this. This is definitely a keeper for when there are eight other people eating with you. I sure wouldn't trust myself to "try making it first to see if it's good enough for company".

Please let me know when you're going to publish a book of your recipes so I can get a copy.

Pat
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Old 04-05-2004, 05:39 AM   #12
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OMG

I am SO glad that there are too many steps in the recipe. I won't spend the time to make it.

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Old 04-05-2004, 07:10 AM   #13
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Patlaf, I may be leaving the country to avoid the wrath of the low carbers, but trust me, England is not a safe place to visit carb-wise. If you think that Americans are bad when it comes to sweets, you ought to see the British! I was awed by the array of cheap, sugary pastries in the grocery stores there. There were several aisles devoted just to stuff like pastries, donuts and all kinds of mysterious snacks similar to our Hostess Twinkies and such. Luckily that kind of stuff doesn't tempt me, but they have this caramel shortbread over there that is to die for and the chocolates are amazing. I will be eating mostly low carb for my meals, but I will be indulging in a fair amount of chocolate. In fact, we're taking a day trip over to Bruges in Belgium for, you'll never guess, the Belgian chocolate! Most of what I buy will be for gifts for my family and friends, but I do plan to enjoy myself, within reason.
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Old 04-05-2004, 07:34 AM   #14
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Linda Sue,

In addition to your cookbook that we are all eagerly awaiting--could you also add tips on how you have such amazing CONTROL!!!!!! Even when you made that Coconut Crunch Delight dessert--HOW did you ever stop at 2 pieces????? Sheesh--that is some strong willpower if I ever saw it!

Have fun in England!!!!! Make sure you tell us about your wonderful trip when you return........
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Old 04-05-2004, 07:49 AM   #15
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Linda Sue- If ever there was a worthy "planned indulgence", it's for chocolates from Bruge!! My husband used to travel quite a bit internationally, and always brought me something back. My hands down favorite was when he went to Belgium. I've never had such chocolates in my life! They make Godiva taste like a Hershey's bar! I remember being actually able to TASTE the butter and cream, they were so fresh.... When do you leave? Have a wonderful time!!
Lee
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Old 04-05-2004, 08:13 AM   #16
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Yesterday I was organizing my freezer so that my husband and son can find all the food I'm leaving for them to eat and came across some frozen pieces of Coconut Crunch Dessert. I'd completely forgotten they were in there. Good thing I froze them or I would have eaten them.

I'm leaving for England two weeks from today! I've had my ticket since early last November so it's hard to believe that it's down to just two more weeks. My cousin from Michigan is meeting me over there and we're staying with a mutual friend. This will be her first trip over and my third. We will be having dinner at LisaUK's one night too! I think that will be a lot of fun. I'll try to get some photos of us at her house and post them here when I get back.

Despite the chocolate and other stuff I ate, when I went last spring, I only put on 2 pounds. We cooked most of our meals and mainly ate my recipes, but this time we'll be spending 4 days in Bath. That means eating in restaurants for every meal. I'm not worried about breakfast. We'll be staying in B&Bs and the full English breakfast is pretty low carb if you leave out the toast. For the time we'll be at my friend's house, she's got the menu all planned out and, again, we'll be mostly eating my recipes.

Here's the menu she's got planned:

For breakfasts, we'll have crustless quiches, sugar free yogurt (I'm bringing a bag of Crunchies) or cheese and fruit. All those lunches out will be a bit tricky to eat low carb, but we do plan to pack a lunch when possible. Whenever you see noodles, rice or potatoes, etc. those are for the non-low carbers. Actually I'm the only one low carbing.

Tuesday 20 April
B
L BLT Chicken Salad with Avocado
D Beef Stroganoff with noodles and broccoli

Wednesday 21 April
B
L Packed lunch - Minced ham sandwiches with salad
D Hamburgers with peppers, onions, mushrooms & chipotle mayo, salad

Thursday 22 April
B
L Out
D Barbecue Chicken Drumsticks, baked potatoes & Laurie's Spinach Salad

Friday 23 April
B
L Out
D Dinner at LisaUK's

Saturday 24 April
B
L Out
D Steak with Mushroom Sauce, baked potatoes & cauliflower with browned butter

Sunday 25 April
B
L Packed lunch - Tuna salad sandwiches, cheese & fruit
D Seoul Chicken, egg fried rice & oriental veggies

Monday 26 April - Bath

Tuesday 27 April - Bath

Wednesday 28 April - Bath

Thursday 29 April - Bath

Friday 30 April
B
L Out
D Out to Chinese restaurant

Saturday 1 May
B
L Out
D Spaghetti & salad (I will eat the spaghetti sauce over some kind of veggie)

Sunday 2 May
B
L Out
D Salsa Chicken, Dottie's Green Bean Casserole & baked potatoes

Monday 3 May
B
L Out
D Tacos & Spanish Rice (taco salad for me - I'm not sure if she's making low carb Spanish Rice or the real kind)

Tuesday 4 May
B
L Out
D Salmon with Just Like Stuffed Baked Potatoes, zucchini with mushrooms
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Old 04-05-2004, 08:31 AM   #17
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Great planning, Linda Sue! You're really setting yourself up for success!
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Old 04-05-2004, 08:56 AM   #18
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Old 04-05-2004, 09:11 AM   #19
Way too much time on my hands!
 
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Can you say O-R-G-A-N-I-Z-E-D!!!

My goodness, I don't know what I'm eating from one day to the next, much less for a few weeks!!!



See, she needs to include these tips in her cookbook--whenever that may come out! Tee, hee, hee.
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Old 04-05-2004, 12:45 PM   #20
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I'm still plotting dinner. I think simple and tasty will be the best way to go. I promise it will be low carb though and Linda, no olives, honest!
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Old 04-05-2004, 06:12 PM   #21
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There was a discussion about using low carb milk in the pudding instead of heavy cream. Is that substitution possible with this whole recipe? I've got an Easter shindig at my hubby's grandparents house and grandpa is diabetic. I would love to be able to bring this with us! But, the price of heavy cream here is insane. Like 3.00 a pint and I never use the whole pint. At least the milk would get used up. Thanks!
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Old 04-05-2004, 08:57 PM   #22
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Quote:
Originally posted by LindaSue
If you think that Americans are bad when it comes to sweets, you ought to see the British!
LOL!

I have been working with a Brit for the last 8 days, who flew into town to work on a project with me at work. Every day after lunch we had to make a trip to the store, where he worked his way through the US candy bars.
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Old 04-05-2004, 10:50 PM   #23
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Well, you DO have peanut butter Twix...*sigh*

Though a Hershey's chunky kit kat is a bad and evil thing. I much prefer the Brit version!

Not that I buy it any more of course....
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Old 04-06-2004, 04:17 AM   #24
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Emily Rose, you could use low carb milk to make the pudding part of the recipe, but you must use cream for the other layers because it's whipped.
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Old 04-06-2004, 06:12 AM   #25
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ugh oh, now i have to whip it? can i just use a can?
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Old 04-06-2004, 06:17 AM   #26
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Quote:
ugh oh, now i have to whip it? can i just use a can?
The whipping cream in a can has a ton of sugar

Whipping cream doesn't take long, especially if you have it very cold. You can also stick your bowl (metal works great) in the freezer before you whip it. The colder everything is, the faster it whips up. So much better than the canned stuff, too!
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Old 04-06-2004, 06:29 AM   #27
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how do you do it?
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Old 04-06-2004, 07:04 AM   #28
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Emily Rose, the kind in a can wouldn't work anyway. It would be deflated by the time you ate the dessert. You'll have to whip your own cream. You can put it in a large bowl and beat it with a mixer, but I usually whip mine by hand with a big wire whisk. If you've never whipped cream before, you want to whip it until it's fluffy enough to hold its shape, but don't beat it so stiff that it turns to butter.
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Old 04-06-2004, 07:06 AM   #29
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hmmm.. thanks for the advice... this should be an event.
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Old 04-06-2004, 07:13 AM   #30
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Emily Rose, if you're going to whip the cream with a mixer, be sure you use a large deep bowl. The cream will splatter all over the kitchen in any case, but a deeper bowl will help. I sometimes set the bowl in my sink to try to contain the mess.
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