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Old 03-17-2006, 10:12 PM   #271
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Quote:
Originally Posted by pommie
I added about 1/4 cup parmesan cheese. Didn't really measure. For the sun dried tomatoes, I bought them in a jar with oil and I just chopped up about 3 or 4 of them. I added the entire pack of Friday's dip to a full recipe of the cheesecakes. Try them - I think you'll like them. They were good hot and cold. There are so many different ways you can make these. I love them.
Help understanding!

"I added the entire pack,"
does that mean all of the containers, which I think is 4 or
5.
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Old 03-18-2006, 07:06 PM   #272
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The pack I bought had only one plastic container in it. I'm not sure of the weight but i think is was 12 ounces. It looked like about a cup or a cup and a half when i finished heating it in microwave.
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Old 03-24-2006, 03:03 AM   #273
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Has anyone tried mixing sf pudding mix into their muffins?
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Old 03-27-2006, 12:56 AM   #274
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Do I have to use granular splenda or can I use the equivlent sweetness of packets? I don't have granular as I never bake and I have 700 packets right now!!
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Old 03-27-2006, 08:35 AM   #275
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Quote:
Originally Posted by perclady
Do I have to use granular splenda or can I use the equivlent sweetness of packets? I don't have granular as I never bake and I have 700 packets right now!!

On an earlier page in this thread, someone tells how to use the packets instead, I believe.
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Old 03-28-2006, 05:02 PM   #276
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I have a tweak in the oven right now that I thought I'd share. I used:

2 pkgs. 1/3 less fat philly cream cheese
2 eggs
1/8 c. splenda
1/4 c. da vinci vanilla syrup
1/4 c. da vinci kahlua syrup
1/2 of a pkg. of sf cream cheese flavor jello instant pudding.

I basically whipped the cream cheese with a whisk, put everything else on top of it and whipped it again. I've found that whisking makes a much better muffin than using a mixer and I'm hoping the pudding will take away the egginess. Not that I mind the egginess, but I know some have expressed a distate for it. It adds about 1 carb more per muffin. I'll let you know how it turns out!
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Old 03-29-2006, 03:02 AM   #277
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Quote:
Originally Posted by Beans
I have a tweak in the oven right now that I thought I'd share. I used:

2 pkgs. 1/3 less fat philly cream cheese
2 eggs
1/8 c. splenda
1/4 c. da vinci vanilla syrup
1/4 c. da vinci kahlua syrup
1/2 of a pkg. of sf cream cheese flavor jello instant pudding.

I basically whipped the cream cheese with a whisk, put everything else on top of it and whipped it again. I've found that whisking makes a much better muffin than using a mixer and I'm hoping the pudding will take away the egginess. Not that I mind the egginess, but I know some have expressed a distate for it. It adds about 1 carb more per muffin. I'll let you know how it turns out!
The pudding didn't help with the egginess and this was much too much sweetner. Next time I'm going to try mixing the pudding with 1/4 c. of lc milk first and leaving out the splenda and syrups
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Old 03-29-2006, 12:50 PM   #278
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Cream Cheese Muffins

Just noticed this post and I can't wait to try it.

shawneesioux... How long did you bake the mini-muffins? Also, what is DiabetiSweet Brown?

Joan... Thanks for recipe. It really sounds wonderful.

Nikki2777
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Old 04-09-2006, 12:29 PM   #279
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Help, I used DaVinci's for the flavoring and sweetening and the muffin papers were wet. They actually tasted great, but the presentation isn't great if your guests have to keep wiping their hands!
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Old 04-09-2006, 01:56 PM   #280
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Quote:
Originally Posted by Nikki2777
Just noticed this post and I can't wait to try it.

shawneesioux... How long did you bake the mini-muffins? Also, what is DiabetiSweet Brown?

Joan... Thanks for recipe. It really sounds wonderful.

Nikki2777
Sorry, Nikki ..I didn't see your Post til today.

Bake the Mini-ones about 10-12 mins.

Just so ya know, the DiabetiSweet does contain s/a..some people can't tolerate it. Just *click* on the blue underlined word DiabetiSweet, and it takes ya right to the Info

Shawnee
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Old 04-09-2006, 08:31 PM   #281
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Quote:
Originally Posted by bprieto
Help, I used DaVinci's for the flavoring and sweetening and the muffin papers were wet. They actually tasted great, but the presentation isn't great if your guests have to keep wiping their hands!
If you use splenda, the dryness of it will balance out the liquid of the syrup. Also, I don't use paper cups, I use foil ones. Doesn't help with the hand washing, but it does help with other problems that paper cups have.
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Old 04-11-2006, 08:02 PM   #282
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Heres how i tweaked this recipie tonite (ive done the original, very yummy, but i was craving brownies)

I made half a batch
1 8 oz cream cheese package
2 tablespoon of butters unsalted
1/4 cup of carbquick
1/2 cup of splenda
1/4 cup of cocoa
1/4 cup of crushed roasted pecans
1 egg
and about a half a cup, maybe more of french vanilla davincis...i didnt really measure, just added to taste

i mixed up all the dry ingrediants, and the nuts, and then i added the mix to the blended cream cheese and butter and then i added the egg and blended some more...i topped each muffin with a whole pecan, and baked them at 350 for about 15 minutes, and WALA!! brownie cheesecakes...they are WONDERFUL warm, cant wait to try them tomarrow after they set...
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Old 04-11-2006, 08:04 PM   #283
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just wanted to add, i used regular muffin papers, not mini, and this made 11 muffins (cupcakes?) just under a dozen..
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Old 04-11-2006, 08:29 PM   #284
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Quote:
Originally Posted by jch
I just got brave enough to post a hello message in the main lobby. Mentioned my husband eats cream cheese muffins for breakfast every day, (and lost 40 lbs. or so doing this) and Sandy wanted the recipe. So here it is. Very easy, quick, and everyone loves them!

2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (I use spenda)
2 eggs
1/2 tsp. vanilla

Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 min.


I have learned so much on this site. Thanks you guys!! Joan
I make cheese muffins for special deserts. The last batch instead of all the Splenda, I used 1 teaspoon of brown sugar ,sugar twin 1 1/2 teaspoon of Splenda and one teaspoon of unsweetened cocoa. They were like bitter chocolate, more sweetener would have been sweeter.
Also I use one like yours except I add 1/4teaspoon of real lemon extract and 1/4 t of vanilla it reminds me of the olive gardens.
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Old 04-12-2006, 06:38 AM   #285
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My friend sent me this Splenda chart. Just telling how to use packets instead of the grandular.. I hope it's right.

Splenda Granular, as you probably know measures like sugar. Use the chart below.

SPLENDA SUBSTITUTION CHART

Granulated Sugar Splenda packets
1/8 cup 3 pkts.
1/4 cup 6 pkts.
1/3 cup 8 pkts.
½ cup 12 pkts.
3/4 cup 18 pkts.
1 cup 24 pkts.
1 1/8 cup 27 pkts.
1 1/4 cup 30 pkts.
1 1/3 cup 32 pkts.
1 ½ cup 36 pkts.
1 3/4 cup 42 pkts.
2 cup 48 pkts.
2 1/8 cup 51 pkts.
2 1/4 cup 54 pkts.
2 ½ cup 60 pkts.
2 3/4 cup 66 pkts.
3 cup 72 pkts.



SPLENDA CARB COUNT
Granular (equal measure to sugar)
1 cup = 24 carbs
3/4 cup 18 carbs
2/3 cup 16
½ cup 12
1/3 cup 8
1/4 cup 6
1 Tlbsp 1.5
1 tsp .5

Packets (1 pkt is equal to 2 tsp sugar or Splenda Granular)
1 pkt = .9 carbs (4 calories)
2 pkt = 1.8
3 pkt = 2.7
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Old 04-14-2006, 03:56 AM   #286
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These sounds wonderful! I am going to stick to the original posted recipe to try it out. I don't want to make them today since I will be going out of town this weekend and don't want to keep them from going to waste by eating them all! Also, ever since I moved I cannot find my muffin pan!
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Old 04-14-2006, 04:41 AM   #287
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Ok, I ended up making a half a batch mini style. They will keep until Monday I am sure in the fridge. I nuked some leftover and ate it like a mock danish, very nice. I cannot wait to try them chilled!!!!!
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Old 04-15-2006, 09:34 AM   #288
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Good Morning ladies,

I popped in yesterday and was reading you guyses posts and thought I would go on and try these muffins and all I can say is WOW These are sooooooooo good I can't even believe that I am not cheating. I even checked the keto test strips and I am still in ketosis. I just want to say thank you to Jch for this wonderful recipe and I couldn't have asked for a tastier more satisfying treat.
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Old 04-15-2006, 10:43 AM   #289
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So glad you enjoyed them.

I tried another great recipe yesterday that rates a WOW. It is the chocolate protein bars posted by Carolyn. They are wonderful. I had company, and they even rated them a WOW. lol

Joan
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Old 05-01-2006, 06:52 PM   #290
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OMG...I have got to post this: these cream cheese muffins are to die for!!!

Neither myself, nor my DH have ever liked cheescake--ever, in our lives.

But, these little muffins have rocked our LC worlds.

We prefer them cold and love them with more vanilla and 1/2 teaspoon of sugar free raspberry preserves.

A HUGE and SUPER thank you to Joan for posting this recipe!!!

They are so moist and have become a staple bkfst for DH and sweet treat for me

I butter the muffin pans well (using no papers) and they slide right out of my pans.

These are a must try for all of you who have not yet baked them... MMMmmmmmmmm
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Old 05-01-2006, 09:10 PM   #291
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I'll have to try the revised versions now but I'm still afraid I'll eat them in one sitting!
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Old 05-02-2006, 04:51 PM   #292
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Here is my attempt to distill ideas from the previous 10 pages of posts. I thought it might be handy to get it all in one post. Is this about right?

Cream cheese Muffins (Low-Carb Mini-Cheesecakes)
Basic Recipe

2 8-oz. pks. cream cheese
1/2 cup sweetener (granular Splenda, OR 1/4 cup Splenda, 1/4 cup sugar-free Da Vinci syrup OR equivalent, as desired)
2 eggs
1/2 tsp. Vanilla extract (or lemon, or almond, etc.)
Optional: Cinnamon, pumpkin pie spice, or other low-carb topping, to taste. (Reserve.)

Soften cream cheese about 40 seconds in microwave.
Add other basic ingredients.
Beat with mixer or whisk till smooth. (Do not overbeat.)
Pour into non-stick muffin pan, and/or use non-stick spray. (If using cupcake/muffin papers, can spray papers with non-stick spray.)
Sprinkle with cinnamon or choice of topping, if desired.
Bake at 350 for 18-20 min. (Less for mini-muffins, 10-12 minutes.) Will not brown. Should be mostly set up, but somewhat soft in middle

To reduce sinking centers: Bake only 18 minutes. Cool in oven with oven door open for 1/2 - 1 hour, then cover and cool on counter for 1/2 - 1 hour, then refrigerate. (Can use water bath; place shallow pan of water on lower shelf while preheating oven.)

Taste best chilled. Keeps well in refrigerator. Can be frozen.

Full Basic Recipe as written, with Splenda:
43 carbs, 2398 calories, 210 fat grams, 96 protein grams.
If making regular-sized muffin cups, each one has:
3.6 carbs, 200 calories, 17.5 fat grams, and 8 protein grams.
If using half Splenda, half zero-carb liquid sweetener;
31 carbs, 2374 calories, 17.5 fat grams, and 8 protein grams, so 1(of 12) has:
2.6 carbs, 200 calories, 17.5 fat grams, and 8 protein grams.


Variations: (NOTE: Adjust carb counts accordingly!)

Use 1/3 cup - 1/2 cup da Vinci’s syrup of choice; omit Splenda and maybe extract.

Add vanilla protein powder for more protein, or to thicken if using all liquid sweetener.

Reduce egg to only 1 egg.

Add 1/4 cup sour cream to basic recipe.

Add nuts or coconut, or cocoa powder, or peanut butter.

Add crust:
Peanut Butter Cookie Crust:
1 c Splenda
1 c peanut butter
1 egg
Mix. Press into muffin cups. Bake 350 for 10 min. Add cream cheese mixture and bake as usual.

Nut Crust:
6 Tablespoons almond meal
6 Tablespoons chopped Nuts ( almonds, pecans, walnuts, etc.)
1 Tablespoon butter -- melted
Combine almond meal, chopped nuts and butter, toss thoroughly and divide into muffin cups. Tamp nuts down firmly, into bottoms of muffin cups. Bake for 8 minutes; remove from oven to cool slightly while preparing filling.

Brownie Crust:
Use low-carb brownie mix. Place some in each muffin cup, then top with cream cheese mixture. Bake as per brownie directions.


Add topping. After baking, top with:
Low-carb sugar-free fruit topping
Low-carb sugar-free preserves

Chocolate Ganache:
1/2 cup (4 ounces) semisweet chocolate chips
1/4 cup heavy cream
Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately.

Chocolate (or other) Frosting:
Blend 1/4 packet sugar free chocolate pudding with 1 cup heavy whipping cream and 1/8 cup of granular Splenda. Whip until very thick. (Can use other flavors of sugar-free pudding.)

Lemon Whipped Cream:
Add about one-fourth tub of Crystal Light Lemonade drink mix to cup of whipping cream before whipping.


Make it savory instead of sweet: Omit sweetener and extract. Add herbs, spices, grated cheese, minced onion and/or other vegetables, cooked and crumbled bacon, etc. to your liking. Or, add a tub of TGIFriday’s Spinach/Artichoke Dip.
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Old 05-02-2006, 07:17 PM   #293
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A few updates

Quote:
Originally Posted by beckynett
Here is my attempt to distill ideas from the previous 10 pages of posts. I thought it might be handy to get it all in one post. Is this about right?

Cream cheese Muffins (Low-Carb Mini-Cheesecakes)
Basic Recipe

2 8-oz. pks. cream cheese
1/2 cup sweetener (granular Splenda, OR 1/4 cup Splenda, 1/4 cup sugar-free Da Vinci syrup OR equivalent, as desired)
2 eggs
1/2 tsp. Vanilla extract (or lemon, or almond, etc.)
Optional: Cinnamon, pumpkin pie spice, or other low-carb topping, to taste. (Reserve.)

Soften cream cheese about 40 seconds in microwave.
Add other basic ingredients.
Beat with mixer or whisk till smooth. (Do not overbeat.)
Pour into non-stick muffin pan, and/or use non-stick spray. (If using cupcake/muffin papers, can spray papers with non-stick spray.)
Sprinkle with cinnamon or choice of topping, if desired.
Bake at 350 for 18-20 min. (Less for mini-muffins, 10-12 minutes.) Will not brown. Should be mostly set up, but somewhat soft in middle

To reduce sinking centers: Bake only 18 minutes. Cool in oven with oven door open for 1/2 - 1 hour, then cover and cool on counter for 1/2 - 1 hour, then refrigerate. (Can use water bath; place shallow pan of water on lower shelf while preheating oven.)

Taste best chilled. Keeps well in refrigerator. Can be frozen.

Full Basic Recipe as written, with Splenda:
43 carbs, 2398 calories, 210 fat grams, 96 protein grams.
If making regular-sized muffin cups, each one has:
3.6 carbs, 200 calories, 17.5 fat grams, and 8 protein grams.
If using half Splenda, half zero-carb liquid sweetener;
31 carbs, 2374 calories, 17.5 fat grams, and 8 protein grams, so 1(of 12) has:
2.6 carbs, 200 calories, 17.5 fat grams, and 8 protein grams.


Variations: (NOTE: Adjust carb counts accordingly!)

Use 1/3 cup - 1/2 cup da Vinci’s syrup of choice; omit Splenda and maybe extract.

Add vanilla protein powder for more protein, or to thicken if using all liquid sweetener.

Reduce egg to only 1 egg.

Add 1/4 cup sour cream to basic recipe.

Add nuts or coconut, or cocoa powder, or peanut butter.

Add crust:
Peanut Butter Cookie Crust:
1 c Splenda
1 c peanut butter
1 egg
Mix. Press into muffin cups. Bake 350 for 10 min. Add cream cheese mixture and bake as usual.

Nut Crust:
6 Tablespoons almond meal
6 Tablespoons chopped Nuts ( almonds, pecans, walnuts, etc.)
1 Tablespoon butter -- melted
Combine almond meal, chopped nuts and butter, toss thoroughly and divide into muffin cups. Tamp nuts down firmly, into bottoms of muffin cups. Bake for 8 minutes; remove from oven to cool slightly while preparing filling.

Brownie Crust:
Use low-carb brownie mix. Place some in each muffin cup, then top with cream cheese mixture. Bake as per brownie directions.


Add topping. After baking, top with:
Low-carb sugar-free fruit topping
Low-carb sugar-free preserves

Chocolate Ganache:
1/2 cup (4 ounces) semisweet chocolate chips
1/4 cup heavy cream
Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately.

Chocolate (or other) Frosting:
Blend 1/4 packet sugar free chocolate pudding with 1 cup heavy whipping cream and 1/8 cup of granular Splenda. Whip until very thick. (Can use other flavors of sugar-free pudding.)

Lemon Whipped Cream:
Add about one-fourth tub of Crystal Light Lemonade drink mix to cup of whipping cream before whipping.


Make it savory instead of sweet: Omit sweetener and extract. Add herbs, spices, grated cheese, minced onion and/or other vegetables, cooked and crumbled bacon, etc. to your liking. Or, add a tub of TGIFriday’s Spinach/Artichoke Dip.

Beckynett, thanks for putting all this together

I think I was the one who posted they freeze okay, BUT they really don't. They fall apart and are not creamy. I would not recommend freeze them.

The other thing I wanted to add is I think it is mandatory to bake them in a water bath.
There is not comparison to how much creamier they are. JMO

Beth
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Old 05-04-2006, 10:04 AM   #294
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Any other additions/corrections?
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Old 05-04-2006, 02:48 PM   #295
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My daughter (who has lost 28 lbs since Jan.) and I (just starting my weight loss journey) just tried these this week and they are such a treat. I am making them for dinner guests tomorrow. Thanks for the compilation of this thread! I printed it out and will put it in my recipe book.
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Old 05-04-2006, 03:21 PM   #296
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You're welcome!
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Old 05-04-2006, 03:52 PM   #297
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WOW, Becky....lots of work for you makes it easier on us....10 pages is a lot to "digest". Thanks!!!
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Old 05-04-2006, 07:32 PM   #298
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You're awesome! Thanks for sharing and taking the time to compile all the information.
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Old 05-04-2006, 09:19 PM   #299
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I've never used a water bath, just btw. I think that the reason mine haven't needed one is because of the amount of da vinci syrup I'm putting in them. They've always been very creamy. I'm just too lazy to do a water bath.
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Old 05-09-2006, 10:26 AM   #300
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Becky
There is an addition that I made back on page 5. Replace 8 oz of the cream cheese with cottage cheese and use 1 egg which you did add to your list. Plus 2 T of Jenas's cake blend. This version taste alot like the filling for cheese danish and not eggy at all.
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