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Old 04-25-2008, 11:07 AM   #541
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Originally Posted by asailorswife View Post
When I made mine I added a package of cherry sugar free jello instead of the splenda and a teaspoon of stevia, they cooked up fine and were a really yummy cherry flavor. Next I'm going to try sugar free caramel pudding.
I will try this instead of the splenda, it sound really good. The 1st batch I made with the splenda I found it was too sweet but my husband liked them and ate them all.
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Old 04-25-2008, 11:17 AM   #542
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I just made some. I added a full scoop of vanilla protein powder and they firmed up a LOT. I thought they might be too sweet with the protein powder and the vanilla syrup... but they were actually less sweet! Weird.

I plan on making some savoury ones this weekend. What a TERRIFIC grab N go snack or replacement meal!
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Old 04-25-2008, 11:53 AM   #543
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Just made another batch today and added the Vanilla protein powder and they do rise up a bit more...Delicious as always though.
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Old 04-25-2008, 07:41 PM   #544
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I made my first batch today and added a little sugar free toasted marshmellow davinvi. they are ok out of the oven but I know tomorrow they will rock my world. Nothing like cheese cake and a frap (egg cream and a cream cheese muffin to you and me!) to start your saturday morning out.
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Old 04-26-2008, 09:32 PM   #545
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I made these today with 1/4 splenda and 1/4 rasp davinci's SF syrup. Man o Man these are good. Too good in fact....
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Old 04-27-2008, 02:53 PM   #546
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I finally got around to making these today. I made half batches, which was the perfect amount to make in the Magic Bullet, using 8 oz cream cheese, 1 egg and 1/4 c Davinci's, then pouring into silicone cups and popping into the microwave for 3 minutes. The first batch I made with caramel syrup and the second batch with black cherry. I've had one of each and they're both wonderful! And so easy!
(btw, I drizzled Davinci's pancake syrup on the caramel muffin...yum!)
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Old 04-27-2008, 04:42 PM   #547
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I picked up a package of sugar free banana cream pudding and plan on mixing it into a batch tomorrow. OHHHHHHHHHHHHHHHH that sounds just too good!

I hope it turns out OK.
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Old 04-27-2008, 04:59 PM   #548
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Originally Posted by asailorswife View Post
When I made mine I added a package of cherry sugar free jello instead of the splenda and a teaspoon of stevia, they cooked up fine and were a really yummy cherry flavor. Next I'm going to try sugar free caramel pudding.
I made this with the sugar free jello, left out the splenda they turned out really good. I put them in a mini muffin pan it made 24. Thanks
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Old 04-27-2008, 08:12 PM   #549
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Has anyone put these in a baking dish of water when they bake? I was wondering if the would not flatten when they cooled?
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Old 05-01-2008, 03:57 PM   #550
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Originally Posted by Boudica View Post
I just made some. I added a full scoop of vanilla protein powder and they firmed up a LOT. I thought they might be too sweet with the protein powder and the vanilla syrup... but they were actually less sweet! Weird.

I plan on making some savoury ones this weekend. What a TERRIFIC grab N go snack or replacement meal!
Did you make the savory ones and, if so, how did you like them? What recipe did you use? I don't care too much for "sweet" but I do like "savory".
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Old 05-01-2008, 07:30 PM   #551
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I never got around to making savoury ones. I think I'll make some this weekend though. I believe I'll do some pork sausage, mushroom and chives.
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Old 05-03-2008, 02:33 PM   #552
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Quote:
Originally Posted by bekki1 View Post
Has anyone put these in a baking dish of water when they bake? I was wondering if the would not flatten when they cooled?

On page 10 of this thread, Beckynet posted a very detailed post of several variations of this recipe, and also how to bake these in a water bath.

I use the basic recipe, using just one egg, and bake them in a water bath for 15 minutes... just until mostly set... turn off the oven, and leave them there with the door ajar for an hour. Remove from oven, and let cool thoroughly on counter. Then refrigerate overnight.

They do not sink at all using this method.

Hope this helps!
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Old 05-04-2008, 04:27 PM   #553
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I have another batch in the oven right now. 1/2 are pumpkin spice with cinnamon, nutmeg, allspice and the other 1/2 is chocolate and mint ( i used coco powder and pepermint extract). Plus I am doing the water bath with the baking method rottinluv said above. I will post the results if anyone is interested. They tasted yummy before I put them in the oven. I could not resist the finger lickin' method like when I was a child and my mumsy baked a cake. YUMMY!!!
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Old 05-04-2008, 04:46 PM   #554
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I would be very interested in the results. Please post. :::begging:::

~d
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Old 05-04-2008, 05:08 PM   #555
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I have about 30 more minutes in the oven and then to cool. So I will let you know. I will try to take a picture of them and see if I can post it on here. Can anyone tell me how to do that. These look amazing!!!
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Old 05-05-2008, 05:17 AM   #556
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Well, you can use photobucket and put it directly into the post or you can post it as an attachment directly from your computer.

If you look above, while you are composing a post, you see a paperclip next to a white smiley face. If you click on that paperclip, you can then attach a photo.

If you post it to photobucket, then you would want to copy and paste the link into the globe link above.

Did I completely confuse you?

Last edited by Boudica; 05-05-2008 at 05:18 AM..
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Old 05-05-2008, 05:37 AM   #557
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So has anyone determined how many carbs in a mini muffin from the original recipe? I ate 3 this morning there are delicious!
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Old 05-05-2008, 01:40 PM   #558
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Cream cheese muffins

I tried to upload a picture but it said invalid file!
I just finished tasting both of my cream cheese muffins I made last night using Rottinluvs recommendation. I made 1/2 pumpkin spice and 1/2 chocolate mint. Both are amazing and I have hidden them in the vegetable compartment of the fridge so my 2 DS's wont find them. HAHAHAHAHA!!! I think they both tast like regualr cheesecake from The CHeesecake FActory and I would recommend using the water bath if anyone has time. Do it at night and leave the oven ajar and then cool in the fridge. Take them out the next morning or next day from the pan. Honestly, this is the only way I will be making them in the future. The recipe combos for these are endless. Lemon, raspberry, peppermint, almond. I used artificial flavor in place of the vanilla. Not SF Torani.
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Old 05-05-2008, 01:46 PM   #559
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BrendainWv I read on the very first post that someone plugged them into fit day and this is what they said
"These sounds wonderful. When I plug it into ****** I get 26 total carbs making it about 2 carbs per muffin. I get 13 carbs for the 2-8 oz. pkgs cream cheese, 12 carbs for 1/2 c. Splenda and 1 carb for the two eggs. "
I hope this helps. They are yummy. two a day is so worth it.
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Old 05-05-2008, 01:48 PM   #560
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Thanks so much for the info!!
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Old 05-05-2008, 03:43 PM   #561
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Definitely thanks for reporting in your results! I think I will make some tomorrow and use the water bath idea.
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Old 05-05-2008, 04:40 PM   #562
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I made these tonight this way...
put 8oz cream cheese in the Magic Bullet cup and soften in microwave for 30 seconds
to that, add 1/4 c coconut Daninci's and 1 egg
cream together
spray 6 silicone muffin cups with Pam
sprinkle into the bottom: coconut and chopped almonds
pour cream cheese mixture into the cups
microwave on high 3 minutes
cool in fridge for 30 minutes
immediately hide them from dh and self until time for dessert!

These are awesome!
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Old 05-14-2008, 08:46 PM   #563
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Miller just when I thought it couldnt get any better ...yours sound amazing have ordered da vinci coconut cant wait for it to get here. Anyone try these with those flavor drops?
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Old 05-14-2008, 09:30 PM   #564
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I have the LouAna flavourings and have used them with GREAT success! Right now I have peanut butter cream cheese muffins I'm eating on! ::::::drool:::::
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Old 05-18-2008, 08:18 PM   #565
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These are delicious. I didn't tweak the recipe (first 1 in the beginning of this thread) ...I did use mini-muffin pans. Great little snack. Thank you for sharing.
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Old 05-23-2008, 04:56 PM   #566
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I just have been reading Bernstein's diabetes solution he doesnt recommend the dry splenda but the davinci syrups are ok. Was wandering if these can be made with just the syrup will it firm up? how much of the syrup? does anyone know?
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Old 05-23-2008, 05:05 PM   #567
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I've made them with the SF raspberry da vinci - worked just fine.

Just checked my recipe and saw that I jotted down that I'd used 1/4 of the da vinci's in place of the 1/4 cup splenda and the vanilla extract.
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Old 05-23-2008, 05:31 PM   #568
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ok it came to me to try the corpella flavor drops so I usrd the New York cheesecake flavor and thought of the stevita (chocolate stevia) to sweeten it only I dont know how much of the stevita to use. There in the oven now and I am licking the beaters and it is very good.
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Old 05-24-2008, 06:06 AM   #569
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Ive tried them with Pumpkin Pie Spice and Apple Pie Spice...........wow these are good
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Old 06-13-2008, 02:20 PM   #570
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Adding to favorites.
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