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Old 10-27-2007, 01:49 PM   #451
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Old 10-28-2007, 12:12 PM   #452
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I put about 4 bittersweet Ghiardelli chocolate chips on top of mine before baking! I am in heaven today! Chocolate Chip cheesecakes.
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Old 10-28-2007, 01:33 PM   #453
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I am getting 15 carbs for 8 oz's of Philly Cream Cheese!! So 30 for 2. Adding in the rest makes it approx 4 carbs a muffin??? Back on pg 2 it says only 2 carbs. Is my math wrong? 1tblsp has 1 carb, 15tblsp in 8 oz's=15 carbs?
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Old 10-28-2007, 01:41 PM   #454
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Originally Posted by oneyearsweet View Post
I am getting 15 carbs for 8 oz's of Philly Cream Cheese!! So 30 for 2. Adding in the rest makes it approx 4 carbs a muffin??? Back on pg 2 it says only 2 carbs. Is my math wrong? 1tblsp has 1 carb, 15tblsp in 8 oz's=15 carbs?

There are actually 16 tbl in 8 ounces. Philly lists 1 carb per ounce so it would be 8 carbs for 8 ounces or 16 carbs for 16 ounces.
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Old 10-28-2007, 01:41 PM   #455
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My Philly Cream cheese says 1 oz has <1 g carbs, so 8 oz = <8 g carbs.
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Old 10-28-2007, 01:54 PM   #456
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My Philly Cream cheese says 1 oz has <1 g carbs, so 8 oz = <8 g carbs.
Mine says 1 carb per 1 tblsp. Sorry I am bad at math, but that is more carbs than yours right? Maybe cause I'm in Canada?
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Old 10-28-2007, 02:23 PM   #457
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Mine says 1 carb per 1 tblsp. Sorry I am bad at math, but that is more carbs than yours right? Maybe cause I'm in Canada?
Does your package say 1 serving is an ounce or a tbl? 1 ounce = 2 tbls.
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Old 10-28-2007, 02:58 PM   #458
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Quote:
Originally Posted by oneyearsweet View Post
Mine says 1 carb per 1 tblsp. Sorry I am bad at math, but that is more carbs than yours right? Maybe cause I'm in Canada?

My box says nothing about tablespoons. Serving size=1 oz, <1 g per serving.
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Old 10-28-2007, 03:02 PM   #459
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I just tried the pumpkin version...SOOOO good! Thanks to everyone for sharing your great ideas.
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Old 10-28-2007, 03:25 PM   #460
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Says "per 1 tbsp" and carbs are 1g. Yikes.
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Old 10-28-2007, 03:27 PM   #461
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Says "per 1 tbsp" and carbs are 1g. Yikes.

The lowfat cream cheese has a higher carb count. What are you using?
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Old 10-28-2007, 03:54 PM   #462
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I just looked up cream cheese on Nutrition data.com, and both the low fat and fat free versions have 2 g carbs per oz.

The full fat version is 1 g carbs per oz.
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Old 10-28-2007, 04:19 PM   #463
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The lowfat cream cheese has a higher carb count. What are you using?
Mine is regular. I guess kraft canada makes it different.
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Old 11-07-2007, 06:13 PM   #464
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Where did I go wrong!?!?! Mine taste really really bad...I used liquid splenda...is that why?!?!
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Old 11-07-2007, 07:16 PM   #465
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I've used both flavored Da Vinci syrup and granular splenda, both turn out fine.

You didn't try to eat them warm, did you? You really, really need to refrigerate them for several hours before eating - they're like little miniature cheesecakes.
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Old 11-07-2007, 09:34 PM   #466
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Made this in a mug in the microwave with a bit of whey protein isolate instead of egg, and they were delish! Didn't have to wait for it to cool and it was like lemon cheesecake.

Definitely going to be making these properly with some cocoa powder. Awesome recipe!
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Old 11-09-2007, 11:24 AM   #467
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I was wondering if anyone did this recipe and seperated the eggs. Beating the egg whites and then folding the rest in? Would that make it fluffier?
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Old 11-09-2007, 12:00 PM   #468
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I found these recipes in "The 30-day Low-Carb Diet Solution" book

Mini Chocolate Chip Cheesecakes

Number of servings: 12

Nutritional Values Per Serving...
2.2 grams of carb
2.4 grams of protein

8 tablespoons finely chopped pecans
2 packets Splenda
1 tablespoon butter, melted
1 large egg, beaten
8 ounces cream cheese, softened
1/4 cup Splenda (grandular)
1/4 teaspoon vanilla extract
2 tablespoons semi-sweet mini chocolate chips

Place the nuts, the 2 packets of Splenda, and the butter in a small bowl and combine thoroughly. Line the 12 wells of a muffin tin with paper cup liners and distribute the nut mixture evenly among them (about 2 teaspooons per well).

Place the egg, granular Splenda, cream cheese, and vanilla extract into a blender or food processor and blend until smooth. Fold in the chocolate chips. Divide the mixture evenly among the 12 cups.

Bake for 15 minutes at 350.
Cool and refrigerate at least one hour.
Will keep refrigerated for several days

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Strawberry Cheesecake

Number of servings: 6 to 8

Nutritional Values Per Serving:
3.2 grams of carb
4.0 grams of protein

8 ounces cream cheese
4 ounces half-and-half
4 packets Splenda
2 eggs
2 teaspoons vanilla extract
1 cup strawberries, sliced
1/2 cup sour cream

Preheat oven to 350

In a blender or food processor, combine cream cheese, half-and-half, 3 packets of Splenda, eggs and vanilla extract
Blend until completely smooth
Pour into an 8-inch ceramic or Pyrex pie pan
Bake for 25 minutes
Chill well
Garnish with sliced strawberries and sour cream (to which 1 packet Splenda is added)
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Old 11-09-2007, 03:00 PM   #469
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omg i love these muffins. they taste just like cheesecake. soo rich and creamy.
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Old 11-09-2007, 09:48 PM   #470
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Quote:
Originally Posted by cnklove38 View Post
Where did I go wrong!?!?! Mine taste really really bad...I used liquid splenda...is that why?!?!
I don't know if that is why, but to me they just taste bad. Eating them warm or cold they tasted bad. Also plenty of people say they taste like mini cheesecakes and I wonder how long it's been since they had a real cheesecake because to me they taste like a really poor version of a cheescake.

To each his own, but I personally do not like these no matter how they are prepared. I ended up tossing most of them.
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Old 11-11-2007, 01:05 PM   #471
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I just made these and I put them in the refrigerator to cool. Thanks for the recipe.
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Old 12-05-2007, 05:37 AM   #472
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I have went through this whole 16 page thread to try and find out how to add these into ****** with the totals and I just can't find it. Can someone help me break this down so I can add it in there?
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Old 12-12-2007, 03:56 PM   #473
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Thank you for all these great ideas! I just got my first bottles of DaVinci's in, so I want to make some flavored cheesecakes tomorrow.
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Old 12-12-2007, 05:52 PM   #474
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Thank goodness for these. I am pms'ing sooo bad and wanted to binge on ice cream and then I remembered these! I haven't made them in about a year, I was completely addicted to them last year! lol, they HAVE to be refridgerated. I think they are best the next day and sooooo great with coffee.
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Old 12-14-2007, 09:48 AM   #475
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Bump!!!
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Old 12-14-2007, 04:09 PM   #476
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I made my first batch today. Instead of Splenda, I substituted 1/4 cup of SF DaVinci's Toasted Marshmallow.

They are delicious! They don't really taste at all like marshmallow. They just taste like a plain cheesecake, but they are good.

I used only one egg, and thought they were even ok when warm.

Thank you for sharing the recipe here.
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Old 12-24-2007, 09:38 AM   #477
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MERRY X-MAS EVE!!!

How about some......


Egg Nog Muffins

8 oz cream cheese
1 whole large egg
1/4 C SF Davinci vanilla syrup
1/2 t rum extract
1 t nutmeg

Blend everything together. Cook like regular cream cheese muffins. Makes 6


~D
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Old 12-27-2007, 07:23 AM   #478
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These little muffins saved me from cheating. I'm so glad I came across this thread.... thank you so much!!!
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Old 01-13-2008, 07:57 PM   #479
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I know this thread is old news but someone suggested it over on the Main board and I have a batch of pumpkin cream cheese muffins in the oven now! I cant wait! LOL!
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Old 01-14-2008, 01:53 PM   #480
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I may have missed it but are these induction friendly?
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