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Old 12-09-2012, 11:39 AM   #1081
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No problem I was saving them for myself anyways.
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Old 12-09-2012, 07:03 PM   #1082
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Alone - thanks for posting this all in one place, it's great!
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Old 12-10-2012, 09:55 AM   #1083
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I have not read all the posts in this thread but I did read many in the first part. I want to make some of these but I have the powdered stevia, how much stevia will I use instead of 1/2 cup of sugar or splenda?
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Old 12-10-2012, 10:41 AM   #1084
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I would taste as I go. That's what I did. Be careful not to use too much.
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Old 12-10-2012, 07:16 PM   #1085
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Originally Posted by alonewithyou View Post
I would taste as I go. That's what I did. Be careful not to use too much.
I appreciate the advice. I found enough splenda to make the first batch. We couldn't wait until they cooled off, talk about fantastic, these little treats are absolutely delicious. We will be making more.
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Old 12-11-2012, 11:41 AM   #1086
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I am so enjoying these muffins! I think I will continue to always make them with the peanut butter as they taste so much better and less um "sourish" I guess. lol Also I notice that they are a bit better formed and don't crumble up as much. I always had trouble with some of the "muffin" staying in the paper even after refrigerated but not when peanut butter is added. I did also change up the sweetener to "Ideal" rather than "splenda". I feel like splenda has a taste and the ideal does not. I love to eat these in the evening with my s/f double mocha instant coffee. goodness it doesn't feel like a diet at all.
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Last edited by cheryllynn; 12-11-2012 at 11:42 AM..
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Old 12-11-2012, 01:07 PM   #1087
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...I love to eat these in the evening with my s/f double mocha instant coffee. goodness it doesn't feel like a diet at all.
And isn't that the point...?
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Old 12-11-2012, 01:15 PM   #1088
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I made these with pb. I didn't like them at all... Made them in the microwave. I'm not used to baked cheesecake. We never bake them here. Just use hwc, cream cheese and sour cream. I might try again in the oven with a water bath.
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Old 12-11-2012, 01:32 PM   #1089
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I made these with pb. I didn't like them at all... Made them in the microwave. I'm not used to baked cheesecake. We never bake them here. Just use hwc, cream cheese and sour cream. I might try again in the oven with a water bath.
Where I come from, a cheese dessert containing cream cheese, eggs, sweetener, etc. that is baked in the oven is called a "cheesecake", but a cheese dessert containing cream cheese, sweetener and NO eggs that is not baked, but rather just chilled in the fridge is called a "cheese torte."
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Old 12-12-2012, 04:48 AM   #1090
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Where I come from, a cheese dessert containing cream cheese, eggs, sweetener, etc. that is baked in the oven is called a "cheesecake", but a cheese dessert containing cream cheese, sweetener and NO eggs that is not baked, but rather just chilled in the fridge is called a "cheese torte."
Ahhh, okay I think I want to make no-bake cheesecake instead of these... At least it has a smooth, creamy taste. Not like these.
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Old 12-12-2012, 09:01 AM   #1091
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Made my first batch today

I omitted all sweetener from the mix and just made up some cinnamon and stevia mix and sprinkled that on top. It caramelized a bit for a little crunch on the top. I assume once they go into the fridge for a bit that crunch will go away. Was yummy today though
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Old 12-12-2012, 09:07 AM   #1092
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Ahhh, okay I think I want to make no-bake cheesecake instead of these... At least it has a smooth, creamy taste. Not like these.
May I ask, does your refrigerator cheese torte also contain gelatin? Almost every recipe I find also has that ingredient in it. I suspect it is to 'lighten' the texture lest it just becomes formed, sweetened cream cheese eaten with a spoon...
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Old 12-12-2012, 10:28 AM   #1093
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May I ask, does your refrigerator cheese torte also contain gelatin? Almost every recipe I find also has that ingredient in it. I suspect it is to 'lighten' the texture lest it just becomes formed, sweetened cream cheese eaten with a spoon...
Yeah it does. I guess it's what makes it stiff. There are many recipes for easy cheesecakes with jello.

Easy jello cheesecake
Dissolve 2 pkgs sf jello (9g ea) in 2/3 cup boiling water.
Add 8 oz cream cheese, cut into 4 pieces.
Whip 1 c whipping cream until stiff peaks form.

The cr cheese should be softening by now; to jello mixture add 1 cup cottage cheese. Blend until smooth with a hand blender or in a food processor or blender. Fold in whipping cream and refridgerate.

Entire recipe =
Calories 1860
Fat 180
Carbs 24
Protein 60

Chocolate Cherry delight
SF Cherry Jell-O
1 cup boiling water
4 oz cream cheese cut in pieces
1 oz. unsweetened chocolate
3/4 cup cold water
1/2 cup heavy whipping cream

Dissolve Jell-O in boiling water. Stir in cream cheese. Add melted chocolate. Pour into blender and blend well. Add cold water and cream. Mix in blender for at least 2 minutes. Pour into dishes and refrigerate until firm. Serves 4.

253 Calories, 24 g fat, 116 sodium, 3 carb, 2 fiber, 4 protein


Lemon cheesecake 2
1 box sf lemon pudding
1 block cream cheese 8 0z
1 cup water
1 cup half n half *could of used 2 cups hoods

Beat together, put in pie pan, chill. For six servings i got 7.5 carbs. It would of been less with hoods
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Old 12-12-2012, 01:15 PM   #1094
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Yeah it does. I guess it's what makes it stiff. There are many recipes for easy cheesecakes with jello.
Thought so.

So couldn't you just take the basic recipe and transform it with the addition of gelatin? I'll bet you'd be much more pleased with the outcome.
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Old 12-17-2012, 02:00 PM   #1095
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Excited!

I love, love, love cheese cake and i can't wait to try this plus try some variations!
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Old 12-17-2012, 07:40 PM   #1096
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I just got brave enough to post a hello message in the main lobby. Mentioned my husband eats cream cheese muffins for breakfast every day, (and lost 40 lbs. or so doing this) and Sandy wanted the recipe. So here it is. Very easy, quick, and everyone loves them!

2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (I use spenda)
2 eggs
1/2 tsp. vanilla

Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 min.

I have learned so much on this site. Thanks you guys!! Joan
Hi does anyone know of a eggless substitute? Allergic to eggs
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Old 12-18-2012, 05:17 PM   #1097
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Hi does anyone know of a eggless substitute? Allergic to eggs
I have read on this board somewhere you can make "flax and water" as a sub for eggs, sorry I dont remember the recipe.
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Old 12-18-2012, 07:13 PM   #1098
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Just made 24 of these today with the flax crust. Added 5 sugar free chocolate chips to top of some, dab of peanut butter to some, and a sprinkle of truvia to the other. They turned out great!
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Old 01-06-2013, 12:19 PM   #1099
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Hi does anyone know of a eggless substitute? Allergic to eggs
The best substitute for eggs is either applesauce (which you cannot have on low carb) or pumpkin. I have used 1/4 cup of pumpkin when I did not have eggs and it worked great.
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Old 01-06-2013, 12:21 PM   #1100
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Just made 24 of these today with the flax crust. Added 5 sugar free chocolate chips to top of some, dab of peanut butter to some, and a sprinkle of truvia to the other. They turned out great!
Did you add the chocolate chips prior to baking? I have some in the oven right now and I melted some sugar free chocolate and added it to the top. I just do not know if will work. Keeping my fingers crossed.
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Old 01-06-2013, 01:02 PM   #1101
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Hi does anyone know of a eggless substitute? Allergic to eggs
1 Tablespoon of chia seeds stirred into 3 Tablespoons of water I believe is equivalent to substitute for 1 egg.
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Old 01-06-2013, 03:35 PM   #1102
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Originally Posted by RVcook View Post
Where I come from, a cheese dessert containing cream cheese, eggs, sweetener, etc. that is baked in the oven is called a "cheesecake", but a cheese dessert containing cream cheese, sweetener and NO eggs that is not baked, but rather just chilled in the fridge is called a "cheese torte."
Hmmmm,,,,,, I've never heard it called a cheese torte, rather always no bake cheesecake. Interesting!

Quote:
Originally Posted by RVcook View Post
May I ask, does your refrigerator cheese torte also contain gelatin? Almost every recipe I find also has that ingredient in it. I suspect it is to 'lighten' the texture lest it just becomes formed, sweetened cream cheese eaten with a spoon...
Acutally I have seen several recipes for nobake cheesecake that did not call for gelatin. But don't have any handy right now, nor remember the recipe(s).

Quote:
Originally Posted by alonewithyou View Post
Yeah it does. I guess it's what makes it stiff. There are many recipes for easy cheesecakes with jello.

Easy jello cheesecake
Dissolve 2 pkgs sf jello (9g ea) in 2/3 cup boiling water.
Add 8 oz cream cheese, cut into 4 pieces.
Whip 1 c whipping cream until stiff peaks form.

The cr cheese should be softening by now; to jello mixture add 1 cup cottage cheese. Blend until smooth with a hand blender or in a food processor or blender. Fold in whipping cream and refridgerate.

Entire recipe =
Calories 1860
Fat 180
Carbs 24
Protein 60

Chocolate Cherry delight
SF Cherry Jell-O
1 cup boiling water
4 oz cream cheese cut in pieces
1 oz. unsweetened chocolate
3/4 cup cold water
1/2 cup heavy whipping cream

Dissolve Jell-O in boiling water. Stir in cream cheese. Add melted chocolate. Pour into blender and blend well. Add cold water and cream. Mix in blender for at least 2 minutes. Pour into dishes and refrigerate until firm. Serves 4.

253 Calories, 24 g fat, 116 sodium, 3 carb, 2 fiber, 4 protein


Lemon cheesecake 2
1 box sf lemon pudding
1 block cream cheese 8 0z
1 cup water
1 cup half n half *could of used 2 cups hoods

Beat together, put in pie pan, chill. For six servings i got 7.5 carbs. It would of been less with hoods
Mmmm,,,, that Chocolate Cherry one sure sounds good. But I would make it with the recipe for making jello with gelatin & flvoring & my own sweetener, as I have never found a jello that doesn't either use sugar or aspartame (which I don't/won't use). I've been told that some company does make a "jello" using splenda or some other sweetener other than aspartame, but have never been able to find any. So I don't buy jello mixes. (or pudding mixes)
Aspartame is bad enough on its own, but heat it and it turns to poison (even if you don't consider aspartame itself poison). The company USED to even tell you that! Don't think they do anymore since they started selling the baking blend, and to companies to use in mixes. ERRRR!!!!
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Old 01-07-2013, 12:51 PM   #1103
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According tot he original post - do you think these would be okay for Induction?

As for as the no bake cheesecake I found the recipe I used from a different site:

(I only added one packet of Splenda and 3 tbsp of DaVinci Vanilla syrup....what a treat!!)
For those of you lazy like me here it is (and let me know what you think!)
1 8oz cream cheese - softened
1 pint heavy whipping cream
Splenda or davinci (any flavor) to taste (some like more than 3 pkts of slpenda - yuck)

whip cream cheese in one bowl - until smooth, the whipping cream and Splenda or Davinci in another - until whipped (LOL), add together
...about 15 carbs for all, but you've got MANY servings of this (it'll last for DAYS!)!! Best of all: Induction friendly!!
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Old 01-07-2013, 01:58 PM   #1104
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Hmmmm,,,,,, I've never heard it called a cheese torte, rather always no bake cheesecake. Interesting!...
Maybe it's a regional thing. Where I grew up in Wisconsin, the majority of recipes for desserts were decidedly ethnic in nature, especially leaning heavily toward Polish- and German-Americans. As such, there were many variations of what was known as 'cheesecake', 'cheese-torte', and even 'cheese-pie' that continues even today.
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Old 01-08-2013, 11:23 AM   #1105
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subbing to the thread
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Old 01-09-2013, 08:20 PM   #1106
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OH boy! Made a batch of buffalo chicken ones tonight!


16 oz cream cheese
2 eggs
2.5 oz red hot sauce
1/4 cup shredded sharp cheddar
1 cup cooked shredded chicken
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Old 01-10-2013, 05:24 AM   #1107
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That sounds so good!
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Old 01-10-2013, 05:31 AM   #1108
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Originally Posted by lotus33 View Post
OH boy! Made a batch of buffalo chicken ones tonight!


16 oz cream cheese
2 eggs
2.5 oz red hot sauce
1/4 cup shredded sharp cheddar
1 cup cooked shredded chicken
Oh my My boys would flip over this one. They love the buffalo chicken dip. Done into muffins means breakfast just won't be the same
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Old 01-10-2013, 09:49 AM   #1109
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They were amazing! Just buffalo dip in muffin form!

Had 2 for breakfast today, good cold even!
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Old 01-10-2013, 02:27 PM   #1110
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OH boy! Made a batch of buffalo chicken ones tonight!


16 oz cream cheese
2 eggs
2.5 oz red hot sauce
1/4 cup shredded sharp cheddar
1 cup cooked shredded chicken
Bizarre, how long do you bake these and at what temperature?
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