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Old 07-16-2004, 01:52 PM   #1
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Frozen Strawberry Dessert

This was one of favorite pre-low carb desserts..that I adapted
to lowcarb..Don't have a count..


Topping:

1/2 cup of almond flour
2 Tbs. flaxseed meal
1/4 tsp cinnamon
2 Tbs. softened butter
2 Tbs. splenda
1/3 cups chopped pecans

Combine and spread in a 9 x 13 pan It won't take up the whole pan..Bake at 350 for about 8 minutes, then with a spatula
break it up and stir..and return to the oven and cook for another
5 minutes..Stir again..Bake until golden brown..Remove from
oven..and cool.

In a large bowl, beat: 3 egg whites or pasteurized whites
1/2 tsp cream of tartar
one bag of unsweetened frozen straw-
berries, thawed and mashed (10-16 ounces
one cup of Splenda or sweetener

Beat this on high until very fluffy....5 or 6 minutes..

In a medium bowl soften 8 ounces of cream cheese and beat until smooth..Stir in 4 Tbs. of the strawberry mixture, then add one cup of whipped cream, whipped or 8 ounces of Cool Whip.

Fold the cream cheese whipping cream mixture into the strawberry mixture until it is incorporated well..

In a Pammed 9 x 13 pan pour the strawberry mixture. Then sprinkle the topping on top..Cover, and freeze until solid...
You can cut this frozen..


Enjoy it

Last edited by CarolynF; 07-16-2004 at 01:55 PM..
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Old 07-16-2004, 02:09 PM   #2
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Wow, that sounds delicious!!!!!
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Old 07-16-2004, 02:12 PM   #3
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It is soo delicious..I added the cream cheese this time to
make it creamier..I used the 1/3 Less Fat..But it makes about
12-15 servings..
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Old 07-16-2004, 04:32 PM   #4
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I have a couple questions, CarolynF. First, do you really beat the egg whites with the strawberries or are the whites beaten separately? Also, you call for one cup of "whipped cream, whipped". Do you mean 1 cup heavy cream, whipped or 1 cup whipped cream?
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Old 07-16-2004, 09:08 PM   #5
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Hi Miss LindaSue:

Yes, you put the egg whites in a bowl..with the sweetener and
c of tartar and the mashed strawberries and it really fluffs up..
after 5 or so minutes..

On the cream question..It is one cup of cream...then you whip
it..You can use less cream if you want, but it won't be as full a pan..

Let me know if you like it..What I like is that you can keep it
in the freezer for several weeks, and just slice off a piece when
you want "dessert"..
.
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Old 07-16-2004, 09:48 PM   #6
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you guys!! Linda Sue, I think you and Carolyn should get together to do a cook book. I use both of your recipes all of the time. Love you both.
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Old 07-17-2004, 04:53 AM   #7
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Thanks Carolyn. I'd never come across that method before and wanted to be sure I'd read it correctly. This sounds wonderful and I have everything on hand but the cream cheese. I was going to make a hazelnut torte today, but now I'm not so sure, LOL. Maybe I'll make both since they both can be frozen.

One more question on this step:

"In a medium bowl soften 8 ounces of cream cheese and beat until smooth..Stir in 4 Tbs. of the strawberry mixture, then add one cup of whipped cream, whipped or 8 ounces of Cool Whip."

Are you adding the 1/4 cup strawberry mixture just to "lighten" the mixture to make it easier to blend in the whipped cream? At first I thought you'd added a third, lighter pink layer, but then you later mix everything together.
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Old 07-17-2004, 10:06 AM   #8
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Here's the carb breakdown for this. I'm just guessing that it will serve 12-16. I bought some cream cheese this morning and I'll make it tomorrow when I have more time.

With granular Splenda:
Per 1/12 Recipe: 231 Calories; 21g Fat; 4g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
Per 1/16 Recipe: 174 Calories; 16g Fat; 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs


With liquid Splenda:
Per 1/12 Recipe: 222 Calories; 21g Fat; 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/16 Recipe: 167 Calories; 16g Fat; 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
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Old 07-17-2004, 12:38 PM   #9
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Since I went on LeanforLife, I haven't been baking like I would like
to..because of the fat reduction..but now I am at goal... and have been adding some fats back in to experiment with.

Yes, LindaSue, this helps lighten the cream cheese up so it
incorporates better with the whipped cream, then to the egg
white mixture..I do this with my Revolution Rolls, too.

Thanks LindaSue for doing the carb count..I used 1/3 Lite cream
cheese and Cool Whip-Free, so I'm assuming the fat content would be lower with these things..but both recipes taste great...
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Old 07-17-2004, 12:57 PM   #10
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Carolyn, I recalculated the recipe for lite cream cheese and Cool Whip Lite. They don't list Cool Whip Free on the USDA or the Kraft site.

With Cool Whip Lite, granular Splenda and low fat cream cheese:
Per 1/12 Recipe: 188 Calories; 13g Fat; 5g Protein; 14g Carbohydrate; 2g Dietary Fiber; 12g Net Carbs
Per 1/16 Recipe: 141 Calories; 9g Fat; 3g Protein; 10g Carbohydrate; 1g Dietary Fiber; 9g Net Carbs



With Cool Whip Lite, liquid Splenda and low fat cream cheese:
Per 1/12 Recipe: 179 Calories; 13g Fat; 5g Protein; 11g Carbohydrate; 2g Dietary Fiber; 9g Net Carbs
Per 1/16 Recipe: 134 Calories; 9g Fat; 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8g Net Carbs
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Old 07-17-2004, 04:06 PM   #11
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Thanks alot LindaSue..
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Old 07-18-2004, 04:53 AM   #12
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Carolyn, I'm going to make this today and have one last question. Do you drain the liquid from the defrosted strawberries?
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Old 07-18-2004, 09:10 AM   #13
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I just put it in the freezer and I think it turned out great. I was wrong, Carolyn. I have one more question for you. How long will it take to freeze solid?
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Old 07-18-2004, 12:53 PM   #14
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The results are in. I couldn't wait until it was frozen all the way to the center, so I cut a piece from the edge to try. This is wonderful! Thanks, Carolyn.



CAROLYN'S FROZEN STRAWBERRY DESSERT
Topping:
2 ounces almond flour, 1/2 cup
2 tablespoons flax meal
2 tablespoons butter, softened
2 tablespoons granular Splenda or 1/4 teaspoon liquid Splenda
1/3 cup pecans, chopped, about 1 1/2 ounces

Combine and spread in a 9" pie pan. Bake at 350┬║ about 8 minutes, break it up with a spatula and stir. Return to the oven and bake another 5 minutes. Stir again. Bake until golden brown. Remove from oven and cool.

3 egg whites
1/2 teaspoon cream of tartar
16 ounce bag frozen strawberries, thawed, drained and mashed
1 cup granular Splenda or 1 1/2 teaspoons liquid Splenda

1 cup heavy cream, whipped
8 ounces cream cheese, softened

In a large bowl, beat egg whites, cream of tartar, strawberries and Splenda on high until very fluffy, 5-6 minutes. I recommend setting the bowl in the kitchen sink because it splatters. Make sure your bowl is large because this will expand quite a bit.

In a medium bowl beat cream cheese until smooth. Fold in about 1/4 cup of the strawberry mixture, to lighten it, then fold in the whipped cream trying not to deflate the cream. Gently fold the cream cheese-whipping cream mixture into the strawberry mixture until it is incorporated well. Pour in the strawberry mixture into a sprayed 9x13" pan and spread evenly. Sprinkle topping mixture over top. Cover and freeze until solid, at least 4-6 hours. You can cut this frozen.

Makes 12-16 servings

With granular Splenda:
Per 1/12 Recipe: 231 Calories; 21g Fat; 4g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
Per 1/16 Recipe: 174 Calories; 16g Fat; 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs


With liquid Splenda:
Per 1/12 Recipe: 222 Calories; 21g Fat; 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/16 Recipe: 167 Calories; 16g Fat; 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs


Although this is delicious and easy to make, but there are a lot of steps and you'll find that you'll use just about every mixing bowl in the house. Besides the pie plate and the 9x13" pan, I needed to use 4 different bowls plus a colander to drain the berries. I whipped my cream with a wire whisk, but if you plan to use your electric mixer to do this, you should beat the egg white mixture first to avoid getting the fat from the cream into the egg whites. Otherwise, wash the beaters well before using for that step. Carolyn's recipe called for 1/4 teaspoon cinnamon in the topping mixture, but I left that out. I didn't want the cinnamon to compete with the delicate strawberry flavor. This reminds me of strawberry ice cream and frankly, without the topping, you could serve it like ice cream. It's especially nice when parts of it thaw and become creamy and frosty at the same time. This is really good and with 12 servings, the portions are large.
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Old 07-18-2004, 04:00 PM   #15
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LindaSue, everything looks so pretty on your blue and white plates. I think I need I need at least one of those. I think they would have to make everything taste better! Love your pictures!

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Old 07-18-2004, 04:59 PM   #16
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Thanks Carolyn for this recipe. I just made it and its in the freezer. Such a pretty dessert and taste great too. Well, I tasted it before I put it in the freezer, lol.

Also, thanks LindaSue for the warning about the splatter. I am so glad you mentioned this because I then used the plastic rims around the bowl to prevent a mess. Still got some splatter on my red Kitchen Aid mixer though

One thing I would do next time is to use my mixer to also beat the cream cheese, way too much work otherwise. In fact I did not do a very good job of getting it beat properly.

Also used Cool Whip, was afraid of the whipped cream going flat. I thought about using that tablespoon of vanilla pudding in the cream to stiffen it somewhat but wasn't sure how it would taste with the rest of it.

Even with using a disposable pie pan, Cool Whip, my dishwasher is full and running with one more bowl to be put in after this gets done.
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Old 07-18-2004, 07:05 PM   #17
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Great picture, LindaSue..

Hi..


Just got on the computer..Took this to our friends today..and
they loved it..and wanted the recipe..She won't have the almond
flour or the flaxseed meal, but she could do roasted pecans in
butter and splenda for the top.

It does take lots of bowls...However, to save some dishes you could: 1. Use the same 9 x 13 pan to cook your topping in
that you use for freezing the dessert in..Just remove
the topping and wipe out the pan..and plop the
filling in..after you have Pammed it.

2. I didn't drain the berries..so that saves a colander.
In fact, I left them in the bag...and smooshed them.
Then I poured them into the egg whites..and cut
up the big pieces I missed..


And, I forgot to warn you gals..that is does expand...Isn't it
amazing???

LindaSue: You are welcome to add this to your website..
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Old 07-18-2004, 08:01 PM   #18
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I wish I was at LindaSue's house for dessert tonight. I think I might have to make this in the next few days. The only problem is finding enough space in my freezer to store it!
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Old 07-19-2004, 06:58 AM   #19
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Just had this for my breakfast dessert with coffee.

Soooo good.
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Old 07-19-2004, 08:12 AM   #20
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Jenifer..and everyone else..You could do freeze this in smaller
containers...even in muffin tins for an individual dessert..you could
put the foil liners in your tins..

Glad you all are enjoying it..
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Old 07-19-2004, 08:41 AM   #21
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Do you think you could use SF Strawberry Jello in place of the strawberries? My mother is trying to LC, but she has problems with the little seeds in strawberries.
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Old 07-19-2004, 08:56 AM   #22
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I can't speak for Carolyn, but if it were me I would use strawberry Davinci syrup or coolaid before I'd use the jello. Freezeing jello has never worked out for me in many deserts.
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Old 07-19-2004, 09:03 AM   #23
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Carolyn, how long does it take to freeze solid. After sitting in the freezer overnight, it was still sort of soft this morning.
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Old 07-19-2004, 10:47 AM   #24
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Maybe you ought to check the settings on your freezer, mahyde. Mine was nearly frozen after about 3-4 hours. Just the very center was still a little soft. By 5 hours it was solid enough for me to remove from the pan and individually wrap the pieces.
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Old 07-19-2004, 11:21 AM   #25
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I did turn up the freezer settings although everything else seems to be okay in the freezer. Thanks, hopefully thats the problem.
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Old 07-19-2004, 01:08 PM   #26
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I would use the Davinci's...I never tried freezing jello..but it doesn't sound like a good idea..Raspberries would make a nice
dessert, too..and you could use peaches..which would add a few
more carbs..

I always make this the evening ahead of the day that I am serving it..

Be careful where you place it in your freezer..some areas don't
freeze well..
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Old 07-20-2004, 05:44 AM   #27
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Well... against all advice, I made this last night substituting SF jello for strawberries. It is great. It set up really well in the fridge without freezing it. I went ahead and froze it just to see what would happen. It froze ok, but I prefer it just refrigerated. It didn't really get extremely hard and crunchy as I feared, but it just tastes better thawed. Anyway, everyone loves it. It's like a strawberry mousse. The egg whites and jello fluffed up a lot and the cream cheese and whipped cream brought it down just enough. The jello didn't separate as it does with some recipes... There are many possibilities with this.

I plan to make it with the strawberries, too, but I just wanted to make something "sweet" that my mom could eat to encourage her that there is some "life" to this way of life.

Thanks so much for this recipe.
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Old 07-20-2004, 06:16 AM   #28
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Hmmm, wonder if there is a way to incorporate peanut butter into this somehow in place of the strawberries.
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Old 07-20-2004, 06:44 AM   #29
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Hi..

I asked cjack to tell us how she did the jello thing..it sounds like
a wonderful idea..and it is a very inexpensive dessert..

Peanut butter??? You would definitely need some chocolate involved too.. Maybe use sf chocolate pudding instead of the
strawberries..then make some or buy some peanut butter cookies
the keebler ones..and crumble them on top..Who knows??

Good eating.
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Old 07-20-2004, 07:41 AM   #30
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Something to think about using peanut butter or pudding with the egg whites... As I recall from home ec. 101, absolutely any fat in the egg whites will cause them not to fluff. I could be wrong about this, but I'm pretty sure that's the way it goes. If I were adding these ingredients, I would add them to the cream cheese mixture so as not to interfere with the "meringue". You can add cocoa powder to the whites during fluffing (is there another word?) and I think that is OK. Also, the gelatine in the jello makes this set up without freezing. If the jello is omitted, you'd probably need to freeze it before serving.
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