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Old 05-09-2006, 10:30 AM   #301
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Thanks! Sorry I missed that. I'll wait a few days for more corrections, then do an updated post.
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Old 05-09-2006, 04:09 PM   #302
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Thanks for condensing. I was just going to try & do that..
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Old 05-10-2006, 02:23 PM   #303
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Add me to the "thank you" list, for all your time and hard work in compiling all these pages.
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Old 05-30-2006, 05:31 AM   #304
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Banana Cream Cheese Muffins

I thought I'd share a variation I tried.

I used Banana DaVinci's and Banana Extract.

They came out quite yummy!
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Old 06-16-2006, 01:46 PM   #305
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These sound sensational. I'm going to bake a batch tonight. I'll make half the original sweet version, and the other 1/2 savory (w/ bacon & chives).
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Old 06-25-2006, 03:05 PM   #306
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chocolate protein bars by Carolyn

Quote:
Originally Posted by jch
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
Where did you find this recipe Joan? I can't find it anywhere. Thank you.

Denice
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Old 06-25-2006, 05:07 PM   #307
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Where did you find this recipe Joan?
Homemade Chocolate/Coconut/Nut Protein Bars
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Old 06-26-2006, 07:22 PM   #308
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Thank you for the link

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Originally Posted by dizneegirl



Thank you for the link. Aprreciate it.

Denice
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Old 06-30-2006, 06:58 PM   #309
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Well I have a sweet tooth today for some reason (possibly af?) so I decided to make these. My daughter and I liked the bowl. MMMMMMmmmmm. I am tring so hard not to eat them before they are cool. I put them in the freezer to cool faster. Will report back when I can't hold out any longer and eat one.
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Old 07-07-2006, 12:43 PM   #310
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I'm on induction, and the recipe makes 6 muffins for me. How many should I limit myself to a day? Only one, or is two okay?
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Old 07-07-2006, 02:00 PM   #311
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I'm no expert, but I would avoid these all together on induction. You really need to watch your cheese intake. That being said, if you've gotta have one, I'd limit it to one.
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Old 07-07-2006, 03:28 PM   #312
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You are allowed cream cheese on induction but if you're making a full recipe and only getting 6 muffins out of a pound of cream cheese - I'd sure not eat more than one a day! That's nearly 3 ounces of cream cheese per muffin. I think I recall (and don't have my book to check right now) that it's 2 ounces of cream cheese a day max?? Maybe someone can look that up for you!
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Old 07-07-2006, 06:42 PM   #313
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Eeek... I guess I should get a 12 cup muffin pan. They must be tiny!
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Old 08-09-2006, 06:00 AM   #314
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Oh, the cheesecake muffins are wonderful!! I like them cold. By far my favorite L.C. recipe yet. THANKS!!!
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Old 08-10-2006, 10:01 AM   #315
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Made these for the first time yesterday, they are very good. Will try with pumpkin next time.
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Old 10-24-2006, 06:12 AM   #316
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I'm going to try them with the light cream cheese as I'm trying to watch calories too. I bet the pumpkin flavored would be good.
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Old 10-24-2006, 06:24 AM   #317
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JONAH'S GRANNY, please post to let us know how they come out with the light cream cheese.

Thank you
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Old 10-24-2006, 02:57 PM   #318
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Originally Posted by JONAH'S GRANNY View Post
I'm going to try them with the light cream cheese as I'm trying to watch calories too. I bet the pumpkin flavored would be good.
I always use 1/3 less fat cream cheese and they are wonderful!

Beth
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Old 10-24-2006, 04:26 PM   #319
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Thanks, Beth!
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Old 10-24-2006, 06:44 PM   #320
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Quote:
Originally Posted by lori121 View Post
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.
˝ 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 ˝ 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 ˝ 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
˝ 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
[COLOR="Red"]Hey, it's great to see that getting around. I made that up for myself a few years ago, and shared it on another site. Glad it helped your friend and you enough for you to share it![/COLOR]
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Old 10-25-2006, 11:24 AM   #321
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ok just saw this recipe......guess I know whats for brekkie tomorrow lol
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Old 10-25-2006, 06:35 PM   #322
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They're sooo good with SF chocolate chips!
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Old 10-25-2006, 06:45 PM   #323
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has anyone tried em with pumpkin??
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Old 10-25-2006, 07:49 PM   #324
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They're sooo good with SF chocolate chips!
Oh man, that sounds incredible!
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Old 10-25-2006, 08:40 PM   #325
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Quote:
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Oh man, that sounds incredible!
With SF chocolate chips genrly mixed into the batter they remind me of the Blackbottom Cupcakes that I used to make in the old days, ie: pre-lowcarb (with the cream cheese & chocolate chip fillings). In CA they have the Hersheys SF pieces in the baking isle at the grocery store, so they're easily accessable! Yummy!
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Old 10-26-2006, 07:36 AM   #326
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OK i made them yesterday, had to have one out of the oven..YUCK, waited 2 hours tried another one....still didnt like them......had one the next day (this am) better but, im glad i only made 1/2 batch....
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Old 10-26-2006, 08:36 AM   #327
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I made these using the 1/3 less fat cream cheese. I only had the Splenda pkts. and used 12 to equal half of 1/4 cup then used Davinci syrups (to cut down some carbs) for the other 1/4 cup. I made 2 diff. flavors. One was banana w/just a wee bit of SF strawberry jam on top,then baked. Other batch was with vanilla Davinci and pumpkin pie seasoning. I think both came out excellent and ohh soo easy. Thanks for the recipe,its been a lifesaver in the mornings.
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Old 10-26-2006, 08:43 AM   #328
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I'd love to try these with pumpkin in them. Please, has anyone tried this yet?? How much did you use in them?? Did you omit anything?

It's that time of year and I want pumpkin in everything!!

Thanks so much!

Pam
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Old 10-26-2006, 02:49 PM   #329
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POst #192 of this thread posted:

I made another batch but added a cup of pumpkin, another egg, cinnamon, nutmeg and cloves to taste (you could use regular pumpkin pie spice but the only kind I have has added sugar in the ingredients) They didn't sink and they taste exactly like a pumpkin cheesecake I used to make for Thanksgiving. Thanks so much for this recipe!!
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Old 10-26-2006, 02:53 PM   #330
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Quote:
Originally Posted by Tryinghardtolose View Post
I'd love to try these with pumpkin in them. Please, has anyone tried this yet?? How much did you use in them?? Did you omit anything?

It's that time of year and I want pumpkin in everything!!

Thanks so much!

Pam
Post # 234

Pumpkin Cheesecakes

2-8 oz. pkgs. of cream cheese
1 can pumpkin
1/4 c. granulated Splenda
1/4 c. Davinci praline syrup
1/4 c. sour cream
3 eggs
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves

Mix together according to original recipe on page 1 of this thread. I put about 1 teaspoon crushed pecans in the bottom of my paper muffin cups. I baked at 350 for 20 minutes and left in oven with door open until they had cooled. When I removed them from the oven and they were cooled I took them all out of the muffin papers and they came out beautifully leaving no residue behind. After refrigerating, the texture was very creamy like pumpkin pie.

This made 24 muffins and I figure approximately 2 carbs per muffin.
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