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Old 06-08-2011, 10:05 PM   #931
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I couldn't wait for them to cool so I put one in the freezer for about 30 minutes, and it was chilled perfectly!

The flavor was great with the strawberries, but I used frozen/defrosted strawberries, so they were a bit watery in some areas. But still totally edible and yummy!
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Old 06-09-2011, 05:53 AM   #932
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I made mine this way:

16 oz cream cheese
6 pkts Splenda
1/2 TBSP smoky mountain sweetener (liquid)
2 eggs
1 tsp lemon flavoring
1/2 tsp vanilla extract

When they were still slightly warm, they were really good. At room temperature, they were "okay", but had an AS aftertaste. I refrigerated overnight and will have one for my afternoon snack and will report back on what I think.
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Old 06-09-2011, 06:15 AM   #933
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I'm not fond of Smoky Mountain sweetener...it ruins anything I put with it. I had such high hopes for it...

Last edited by jessicavol; 06-09-2011 at 06:16 AM.. Reason: spelling
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Old 06-09-2011, 07:38 AM   #934
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All the years I've done on and off LC, I have never made these, until last night.

I made them per the original directions. I ate one warm (the batter tasted yummy and they smelled good) but I thought it was too eggy and I was ready to throw them away.

For kicks, I decided to try out a sour cream topping. My mom has a handed down NY style cheesecake with sour cream topping and for some reason she is the only one the family that can seem to make it come out right. She says that the secret is that you let the cream cheese and eggs come to room temp before mixing (several hours on the counter). So next time I'm going to try it that way rather than putting it in the microwave for 30 sec.

As for the sour cream topping, I used 1/2 container of sour cream, 1/8 cup granulated splenda and 1/4 tsp vanilla, mixed well. I spread it on top of the cheese muffins once they had come out of the oven and baked it at 350 for another 5-10 minutes. You don't want the topping to turn brown (I used that amount of topping on only 6 of the muffins, so it was on the thick side so it cooked a little longer. Next time, I'll stretch the topping to cover all 12 and it would probably cook on the shorter time).

Looking at them last night while they were warm, I was seriously thinking they just needed to go into the trash.... i decided to let them chill overnight and I was pleasantly surprised this morning how YUMMY they were.

What a wonderfully sinful treat that is LC friendly. I now know what I'm taking to the next dinner at a friends house.....DESSERT!
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Last edited by kellycarbaddict; 06-09-2011 at 07:39 AM..
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Old 06-09-2011, 09:11 AM   #935
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It's much better cold. No yucky AS aftertaste!!

Quote:
Originally Posted by jessicavol View Post
I'm not fond of Smoky Mountain sweetener...it ruins anything I put with it. I had such high hopes for it...
It's just "meh". I probably wouldn't use it on its own in a recipe, but I wouldn't throw it away either. I'll combine it with other sweeteners to get rid of it.
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Old 06-09-2011, 09:12 AM   #936
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Been eating way too many of these this past couple of weeks. I've been doing them as per the original recipe, i.e., vanilla extract, cinnamon for flavouring. In the past I've made them by adding lemon extract instead of vanilla and cinnamon and they are equally as tasty. I'm thinking topping them with lemon curd would compliment the lemon flavour nicely.
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Old 06-13-2011, 10:06 AM   #937
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Made these with instant SF cherry jello mix as the sweetener and the flavoring. It was a disappointment, but I'm still eating them.

Too much cherry and not sweet enough. Maybe I just need a partial pack of the jello mix?
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Old 06-13-2011, 06:55 PM   #938
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if that Jello is sweetened with aspartame, which all of them I've ever seen are..., it will NEVER be sweet enough. Aspartame breaks down in the temperatures normally used for cooking and baking. Try a package of Koolaid and Regular Splenda for different flavor combos.

I haven't done that myself but heard of others who have.

The SF Jell-o would be fine for a no-bake cheese cake though.

Last edited by metqa; 06-13-2011 at 06:57 PM..
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Old 06-14-2011, 05:57 AM   #939
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metqa, I thought about the aspartame after I tasted it. I think I could have gotten by with a half a package of the jello (or even less) if I had added some vanilla extract and other sweetener.

Yep, I'll try no-bake next time with the jello. And I'll have to give the kool aid a try. Thanks!
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Old 06-14-2011, 06:38 AM   #940
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I bought a box of Atkins Coconut Almond Crunchy Chocolate something or other. It was pretty good but also cost more than $5.00 for a box of 5.

Therefore, I am going to make a ganache with a bit of extra cream spoon/spread it into the cupcake paper, add some coconut and almond to the batter and see if it comes out similar. Might cost the same but I should be able to get a few more and I can pronounce every word in the ingredient list
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Old 06-16-2011, 07:45 PM   #941
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I always make half this recipe and make it as mini muffins. Tonight I decided to heat some slices strawberries, 1 TBS SF honey, about 1 TBS water and 2 TBS sweetener until the strawberries started to get mushy and a glaze started to form in the pan.

I put this on top of the mini muffins and OMG, what a treat!!

YUMMY!!!
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Old 06-20-2011, 03:25 PM   #942
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This is one of my fave recipes made them today making ony half a recipe put them in regular muffin cups but should have used my muffin top pan. They didnt rise at all but they were still very good ate one right out of the oven
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Old 07-19-2011, 07:04 PM   #943
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I sprinkled some pumpkin spice in the batter and mixed it up and they taste like a pumpkin cheesecake! Yummmm
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Old 07-20-2011, 07:05 PM   #944
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Any one have trouble with cravings after eating these? Is the protein amt enough to sustain?
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Old 07-20-2011, 08:16 PM   #945
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Quote:
Originally Posted by Jonahsafta View Post
Any one have trouble with cravings after eating these? Is the protein amt enough to sustain?
There's very minimal protein in them - 2 eggs and 16 oz cream cheese divided between 12 muffin cups gives less than 4 g protein per muffin.

I wouldn't personally grab one to substitute for a whole meal. They have a good bit of fat in them, which makes them a pretty good in between meal snack when you just need a little something to tide you over, and they'd also be a good dessert, but keep in mind that it would take 3 muffins to provide the protein equivalent of having 2 eggs for breakfast, while those same 3 muffins would have the fat content of the two eggs cooked in 3 Tbsp of butter, which is more than most of us would use. Even though most LCers aren't scared of fats, for actual meals you need adequate protein too.
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Old 07-20-2011, 08:17 PM   #946
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Quote:
Originally Posted by Jonahsafta View Post
Any one have trouble with cravings after eating these? Is the protein amt enough to sustain?

These are a sweet treat not a protein rich food-I don't make them while dieting-they cause cravings for me and I will eat the whole batch in a day.
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Old 07-21-2011, 11:05 AM   #947
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I concur- these are probably not a meal alone.

I like to have one for breakfast w/ a little dollop of peanut butter to dip my fork in, and a couple slices of bacon. I also use lowfat cream cheese in mine, because the carb and protein count is the same as regular.
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Old 07-21-2011, 02:05 PM   #948
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Just made these today, they smell wonderful cooking in the oven!
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Old 07-23-2011, 06:09 PM   #949
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I may have to skip these though they sound amazing..but I suspect they would get my sweet addiction going!! ARGH
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Old 07-23-2011, 06:27 PM   #950
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this sounds wonderful, I will try this recipe
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Old 08-13-2011, 10:55 AM   #951
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Hmmm

I just made these. They smell amazing. I don't particularly like them warm but i'm going to try them once they're cold. I'm too excited!
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Old 10-02-2011, 02:14 PM   #952
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Just started induction again. I've got to try these soon!
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Old 10-02-2011, 04:32 PM   #953
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Just found this, wow, that would be a good way for portion control, in muffin pans. Unlike when I made the upside down cheesecake and just cut the thing into huge pieces, messed my weight up for over a week! Well, duh
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Old 10-05-2011, 08:38 PM   #954
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Bought all the ingredients and I'm going experiment with everyone's suggestions this weekend. I can't wait!
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Old 11-14-2011, 10:25 PM   #955
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What kind of cream cheese are you guys using? I added up all of the ingredients I would use and it ended up being around 1.77 carbs per muffin.
As you can see here...
29g 16 oz Kraft Philadelphia cream cheese
12g 1/2 cup splenda
1.2g 2 eggs
0.3g 1/2 tsp vanilla
=42.5g/24
=1.77g per muffin
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Old 11-15-2011, 11:02 AM   #956
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Have been gone from here for a few years, now back on the wagon! SOOO glad to find this recipe that was my salvation when I had cravings before!
Walgreens just had 8oz of Deerfield Brand Cream Cheese on sale last week for 99 cents-I stocked up big time.
Looking forward to making these tonight and having one for breakfast tomorrow!
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Old 11-15-2011, 11:13 AM   #957
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And Target has their Philly on sale for $1.49 and my Walmart will price match it so I won't have to make a longer trip to get to Target. I am stocking up right after stocking up at Dollar General last week. I love baking season
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Old 12-24-2011, 02:15 PM   #958
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Making these for Christmas morning topped with Pie Filling Cherries.
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Old 01-09-2012, 11:53 AM   #959
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Just made a batch of these with sugar free chips. My DD requested them!! Another favorite around here. We have these for breakfast, a snack, with lunch or dessert with dinner. These are great anytime!!
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Old 01-09-2012, 01:45 PM   #960
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Has anybody tried using glucomannan is these. I made some last weekend and they were good but a bit crumbly so I'm thinking gluc might help with that. I'm trying a half batch tonight with some and I think I'll start with 1/4 tsp.
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