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Old 05-11-2012, 12:56 PM   #1021
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Just the syrup, I used 1/2 cup and 2 packages of cream cheese and got 12 muffins.
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Old 05-12-2012, 01:47 PM   #1022
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I made some more today since my kids seem to like them. These are so yummy with some sf fruit toppings.

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Old 05-12-2012, 02:29 PM   #1023
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Gina--this reminds me. I should make some so that breakfast goes much easier!!! My kids love these too!!!
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Old 05-13-2012, 06:45 AM   #1024
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Making a 1/2 batch of these right now...added some vanilla protein powder to the original recipe, per CarolynF's suggestion....looking forward to trying them! =)
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Old 05-21-2012, 07:41 PM   #1025
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Bumping because I need to make these this week!
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Old 05-22-2012, 03:21 AM   #1026
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So do I!!!!
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Old 06-20-2012, 08:21 PM   #1027
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Old 06-26-2012, 06:12 PM   #1028
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OMG!!!! You all are the best !!! I just made these they are delicious!!!! First, I used vanilla flavor in six of them. Three of the six, I sprinkled cinnamon and chopped pecans on top. I added lemon flavor to the remainder of the mixture. Baked them all in one muffin pan. Such a variety of taste. These are keepers for sure. I could not wait for them to cool down
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Old 06-26-2012, 06:14 PM   #1029
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bump
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Old 06-26-2012, 06:17 PM   #1030
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I made them again a few days ago....love having them in fridge to just grab one when I'm hungry and know they are LC and yummy !
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Old 07-16-2012, 08:46 AM   #1031
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i made some and they came out horrible werent sweet at all.. am i using the wrong thing? I made half a serving so i was trying to use 1/4 cup of sweet and low and i think it said to use 6 packets to make... should i be using liquid SF sweetener? or something else besides sweet and low?
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Old 07-16-2012, 08:49 AM   #1032
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I'm going to try these sometime after induction. Socialgirl, I don't think sweet and low is good for baking. It seems like I read that here. Other more knowledgable people may chime in though
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Old 07-16-2012, 09:50 AM   #1033
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Quote:
Originally Posted by socaligirl714 View Post
i made some and they came out horrible werent sweet at all.. am i using the wrong thing? I made half a serving so i was trying to use 1/4 cup of sweet and low and i think it said to use 6 packets to make... should i be using liquid SF sweetener? or something else besides sweet and low?
Don't know what kind of sweetener you were using, but it helps to mix them up. I use a mixture of Splenda, Truvia, Erythritol and maybe a squirt or so of SF syrup. I have noticed that I have to get it pretty sweet before baking as it seems to lose a little of the sweetness in baking.

Oh, I also use (on a full batch) half a cup of sour cream - seems to make them taste even yummier.
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Old 07-16-2012, 11:03 AM   #1034
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Quote:
Originally Posted by vanilla_latte View Post
Don't know what kind of sweetener you were using, but it helps to mix them up. I use a mixture of Splenda, Truvia, Erythritol and maybe a squirt or so of SF syrup. I have noticed that I have to get it pretty sweet before baking as it seems to lose a little of the sweetness in baking.

Oh, I also use (on a full batch) half a cup of sour cream - seems to make them taste even yummier.

okay so maybe it is the sweet and low... I need to buy some more sweeteners thanks! do you use those in liquid or powder?
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Old 07-17-2012, 06:20 AM   #1035
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Quote:
Originally Posted by socaligirl714 View Post
okay so maybe it is the sweet and low... I need to buy some more sweeteners thanks! do you use those in liquid or powder?

sweet n low is deff not for cooking/baking with. I PERSONALLY use liquid splenda if I don't have regular in the house.
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Old 07-17-2012, 09:41 AM   #1036
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Quote:
Originally Posted by socaligirl714 View Post
okay so maybe it is the sweet and low... I need to buy some more sweeteners thanks! do you use those in liquid or powder?
Everything is in powder. I do have some EZ-Sweetz and Stevia (both liquid) that I keep on hand and sometimes throw a drop or two of those in there.

Oh yeah .. the Sweet and Low ... I haven't used that since Splenda came out. It's the last resort at a restaurant.
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Old 07-17-2012, 01:38 PM   #1037
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Quote:
Originally Posted by PghPALady1974 View Post
sweet n low is deff not for cooking/baking with. I PERSONALLY use liquid splenda if I don't have regular in the house.
thanks! going to go get some liquid splenda and try this again..

Quote:
Originally Posted by vanilla_latte View Post
Everything is in powder. I do have some EZ-Sweetz and Stevia (both liquid) that I keep on hand and sometimes throw a drop or two of those in there.

Oh yeah .. the Sweet and Low ... I haven't used that since Splenda came out. It's the last resort at a restaurant.
really? i dont know why im stuck on sweet and low i like splenda but sweet and low is always my go to
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Old 07-17-2012, 08:41 PM   #1038
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you can still use sweet and low for cold and unbaked things, you just can't cook/bake with it.
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Old 07-18-2012, 08:08 AM   #1039
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Quote:
Originally Posted by socaligirl714 View Post
reallly? i dont know why im stuck on sweet and low i like splenda but sweet and low is always my go to
I heard a joke or something about not having to be embalmed when you die if you use Sweet and Low. I liked it okay until Equal came out (less artificial taste), then switched. Then when Splenda came out, I liked that even better due to tasting even less artificial than Equal. To my taste buds, anyway.
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Old 07-18-2012, 08:12 AM   #1040
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I was trying to find a way to make these a bit more low-calorie, as I find I must control calories as well as carbs. Here's my tweak, and I think they are every bit as delicious as the original:

Cream Cheese Muffins

1 8 oz pkg Neufchatel cheese
1 cup lowfat (1%) cottage cheese
1/2 cup sweetener or to taste (I use a combination of EZ Sweetz, liquid Splenda, powdered erythritol, and a small amount of xylitol – this gives a really nice balanced sweetness with no aftertaste)
2 eggs
1/2 tsp. vanilla
Optional:
Juice and grated rind of one large lemon

Soften cream cheese about 40 seconds in microwave. Place all other ingredients into the blender and blend at high speed until smooth. While the blender is running, drop the softened cream cheese in, a tablespoon at a time, to incorporate. Pour into 12 muffin pans sprayed with non stick cooking spray. Bake at 350 for 20 min.

Alternatively, cook at 350 for 18 minutes, then turn the heat off and leave the oven door closed for 10 minutes, then crack the over door for another 10 minutes. Then let them cool on the warm stovetop for an hour before putting them in the fridge.
924 calories for the whole batch, not counting sweeteners.
77 calories per serving.
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Old 07-18-2012, 08:39 AM   #1041
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Quote:
Originally Posted by vanilla_latte View Post
I heard a joke or something about not having to be embalmed when you die if you use Sweet and Low. I liked it okay until Equal came out (less artificial taste), then switched. Then when Splenda came out, I liked that even better due to tasting even less artificial than Equal. To my taste buds, anyway.
LOL my niece is always talking bad about my sweet and low... i told her she watches too much TV hahaa
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Old 07-18-2012, 08:46 AM   #1042
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LOL my niece is always talking bad about my sweet and low... i told her she watches too much TV hahaa
Then again, maybe she doesn't ...
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Old 07-18-2012, 02:05 PM   #1043
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I made some more today since my kids seem to like them. These are so yummy with some sf fruit toppings.

Those look delish!
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Old 07-21-2012, 12:07 AM   #1044
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Definitely trying these tomorrow. 1/2 savory, 1/2 sweet I think.
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Old 07-29-2012, 09:24 AM   #1045
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I must try it!
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Old 07-29-2012, 01:22 PM   #1046
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I added 1/4 teaspoon of Cinnamon which gave it a GREAT flavor, as well as sprinkled some on top as it was cooling. I eat them cold! It's DELICIOUS! Thanks for the recipe
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Old 07-29-2012, 05:54 PM   #1047
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I love that this thread is periodically resurrected. It shows how some really solid LC foods stand the test of time. This recipe is tried and true (TNT) and I am personally grateful to the OP for sharing this 'classic.'
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Old 08-21-2012, 12:37 PM   #1048
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I know I am real late, but I am gonna make these tonight!
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Old 08-21-2012, 06:05 PM   #1049
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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.
Quoting this very helpful post.
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Old 08-22-2012, 11:57 AM   #1050
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I know I am real late, but I am gonna make these tonight!
It's never too late for Cheesecake Muffins!!!!
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