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Old 02-05-2006, 08:01 PM   #211
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Well, I finally broke down and made this recipe. I made the original recipe. The only difference is I added 1/8 tsp. of Stevia also. I made the 12 regular sized muffins and put the muffin pan on top of a water filled 9 x 13 pan as a water bath and baked 25 min. Then I turned the oven off, opened the door, and let them sit for 45 min. Then I transferred to the frig. I ate one today after they were cold and they are very very good. Tastes just like a good cheesecake and the same texture. I'm sure these would be great with strawberries on them. Yum. And soooo easy to make.
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Old 02-05-2006, 11:14 PM   #212
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just bumping this up
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Old 02-06-2006, 05:14 AM   #213
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Well.. I made my first batch this weekend, I used the mini cupcake pan and they were really super!! I agree they are better cold vs. hot/warm.. I can't wait to make them again... My kids liked them to but I made them a batch of regular brownies just to keep them out of my goodies... I took a finger lick of the brownie mixture and thought- oh this is really yucky!!! Took a finger lick of my cream cheese mixture and was in heaven.. It's good enough to eat out of the bowl before you even cook it... !!! Now.. I'll have to try adding different stuff to them.
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Old 02-06-2006, 05:54 AM   #214
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Quote:
Originally Posted by Charski
I bought them online, along with dried blueberries. This is the first time I've actually rehydrated them - we use them as-is to add to yogurt or to just eat for a crunchy snack.

I'll have to check the can later and see what the carb count is - I checked it online before I bought though and they were reasonable enough for me to buy them!

Char
Char, I have some dried cranberries leftover from the holidays. Wonder if they'd be good in this? Should I rehydrate these first too? Are they high in carbs ya think?
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Old 02-06-2006, 09:50 AM   #215
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Most dried cranberries are sweetened with sugar so if you don't still have the package to check - I'd be suspicious!

If sugar-sweetened, yep, they're high carb. If not then they'd be OK. I'd rehydrate by just pouring a little DaVinci vanilla SF syrup on them and letting them sit for at least half an hour - that will sweeten them up as well.

If you're not sure about the sugar - try eating one plain. If it's quite tart, it's probably not sweetened. If it's at all sweet though I'd be very suspicious of it!

Char
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Old 02-06-2006, 10:13 AM   #216
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Can't wait to try these!
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Old 02-06-2006, 11:06 AM   #217
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Quote:
Originally Posted by Charski
Most dried cranberries are sweetened with sugar so if you don't still have the package to check - I'd be suspicious!

If sugar-sweetened, yep, they're high carb. If not then they'd be OK. I'd rehydrate by just pouring a little DaVinci vanilla SF syrup on them and letting them sit for at least half an hour - that will sweeten them up as well.

If you're not sure about the sugar - try eating one plain. If it's quite tart, it's probably not sweetened. If it's at all sweet though I'd be very suspicious of it!

Char
Thanks, had no idea! These were bought in a natural food store, in their packaging so I'll just use them for something else, like in a white chocolate fudge, for gifts.
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Old 02-06-2006, 11:35 AM   #218
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I used 1 cup of Davinci's Vanilla syrup in mine, instead of Splenda. They were very runny and I got more than 24 mini-cheesecakes from it. What did I do wrong?
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Old 02-06-2006, 01:03 PM   #219
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Quote:
Originally Posted by Kaos0100
I used 1 cup of Davinci's Vanilla syrup in mine, instead of Splenda. They were very runny and I got more than 24 mini-cheesecakes from it. What did I do wrong?
I used only 1/2 cup of Davinci's & they turned out pretty good.
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Old 02-06-2006, 02:01 PM   #220
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The original recipe calls for 1/2 cup granulated Splenda, so adding a cup of liquid is a major change. I used 6 tablespoons (1/4 cup plus 2 T.) syrup and some powdered sweeteners. Even that was a bit "liquid" but they baked up fine, probably because I also added some protein powder as well.

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Old 02-06-2006, 06:56 PM   #221
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OMG I am done tweaking!!!! This recip is soooo good! I just hope I dont have portion control issues, lol

This is my recipe....(I only make a 1/2 recipe at a time...of course, the amounts can be doubled)

1 8oz pkg of philadelphia cream cheese
1/8 c of davincis caramel syrup
1/8 c sour cream
1 egg

I make it the same way...cool in the oven, then cover & put in fridge...with this recipe there was no cracking, no indent (they did "fall" as they cooled)...I hope someone else enjoys these as much as I do! (and I'm not a huge caramel fan, but these are delish!)
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Old 02-07-2006, 07:03 AM   #222
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Charski - The origninal recipe calls for 1 cup Splenda. I take it that this does NOT equate to 1 cup of syrup?
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Old 02-07-2006, 07:05 AM   #223
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I must be having a brain fart. I see now that the original recipe does call for 1/2 cup sweetener. I believe that I used the correct amount, I just wasn't sure what that was when I posted the previous message. Regardless, they were still runny.
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Old 02-07-2006, 09:08 AM   #224
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Quote:
Originally Posted by Kaos0100
I must be having a brain fart. I see now that the original recipe does call for 1/2 cup sweetener. I believe that I used the correct amount, I just wasn't sure what that was when I posted the previous message. Regardless, they were still runny.
They are going to be if you add that much liquid. I added just a couple of T of raspberry jam to one batch and they were much more liquidy. I can't imagine what would happen if I added that much liquid. If you are going to add that much liquid, you have to add alot more of something to solid the recipe back up.
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Old 02-07-2006, 09:09 AM   #225
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Quote:
Originally Posted by heyjupiter
OMG I am done tweaking!!!! This recip is soooo good! I just hope I dont have portion control issues, lol

This is my recipe....(I only make a 1/2 recipe at a time...of course, the amounts can be doubled)

1 8oz pkg of philadelphia cream cheese
1/8 c of davincis caramel syrup
1/8 c sour cream
1 egg

I make it the same way...cool in the oven, then cover & put in fridge...with this recipe there was no cracking, no indent (they did "fall" as they cooled)...I hope someone else enjoys these as much as I do! (and I'm not a huge caramel fan, but these are delish!)
I have caramel and I have sour cream right now. I'm going to try this tonight
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Old 02-07-2006, 10:49 AM   #226
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Quote:
Originally Posted by Kaos0100
I must be having a brain fart. I see now that the original recipe does call for 1/2 cup sweetener. I believe that I used the correct amount, I just wasn't sure what that was when I posted the previous message. Regardless, they were still runny.
LOL! Sounds like me.

Now, I did NOT make the original recipe - the first time I made these (last weekend) I used 6 T. DaVinci syrup and a blend of other dry sweeteners PLUS a scoop whey protein powder - and the batter was fairly thin, but the finished product was just fine from a texture standpoint.

All the tweaks are what makes this WOE so fun for me - I love cooking and I love experimenting with my own and other people's recipes. Some turn out poorly but most turn out at least edible!

Char
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Old 02-11-2006, 05:51 AM   #227
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I do NOT like eggy things...anyone ever tried just one egg?? :P
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Old 02-11-2006, 06:20 AM   #228
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I do NOT like eggy things...anyone ever tried just one egg?? :P
I think if you read thru the thread there was somebody who made them with just one egg...don't remember how they said they turned out though. I bet if you use just 1 egg, and substitute all the Splenda with a SF syrup, they should be fine because the syrup will make up for some of the liquid content from the egg. Heck, maybe I'll try that this AM as my CC Muffin stash is gone!
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Old 02-11-2006, 11:15 AM   #229
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Yep I make them with 1 egg. Check page 5. It's the only version I make now. Taste like a cheese strudel filling MMMMMMM
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Old 02-19-2006, 08:23 PM   #230
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Tomorrow night I'm going to try making these with sf margarita mix . . .
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Old 02-19-2006, 09:41 PM   #231
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i just made these - the tweaked way. They look really ugly - like the top is all cracked and stuff. I mixed in some carbquick too and i dunno if that is why they are ugly? But they taste GGGGREAT!
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Old 02-19-2006, 09:52 PM   #232
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i just made these - the tweaked way. They look really ugly - like the top is all cracked and stuff. I mixed in some carbquick too and i dunno if that is why they are ugly? But they taste GGGGREAT!
Oh yeah, they will be ugly. I only had one batch turn out pretty and that was because I doubled the eggs and accidentally made little custards instead of muffins
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Old 02-20-2006, 10:18 AM   #233
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I used one pkg FF cream cheese and one package 1/3 less fat cream cheese. I used an extra egg and 1/2 c. white choc. Davinci. After 18 minutes, they were not anywhere colse to done. I gave them another 5 minutes and turned the oven off and opened the door a bit. They have a bit of a crust on top, but the inside is the consistency of thick pudding. Will they firm up in the fridge? Is that how they normally turn out?
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Old 02-20-2006, 01:42 PM   #234
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I just tried one more variation and they turned out great!

Pumpkin Cheesecakes

2-8 oz. pkgs. of cream cheese
1 can pumpkin
1/4 c. granulated Splenda
1/4 c. Davinci praline syrup
1/4 c. sour cream
3 eggs
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves

Mix together according to original recipe on page 1 of this thread. I put about 1 teaspoon crushed pecans in the bottom of my paper muffin cups. I baked at 350 for 20 minutes and left in oven with door open until they had cooled. When I removed them from the oven and they were cooled I took them all out of the muffin papers and they came out beautifully leaving no residue behind. After refrigerating, the texture was very creamy like pumpkin pie.

This made 24 muffins and I figure approximately 2 carbs per muffin.

Fun to have not only the great tasting original recipe, but some variations to mix it up abit. Thanks for the recipe!
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Old 02-21-2006, 08:54 AM   #235
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Quote:
Originally Posted by trish6103
I used one pkg FF cream cheese and one package 1/3 less fat cream cheese. I used an extra egg and 1/2 c. white choc. Davinci. After 18 minutes, they were not anywhere colse to done. I gave them another 5 minutes and turned the oven off and opened the door a bit. They have a bit of a crust on top, but the inside is the consistency of thick pudding. Will they firm up in the fridge? Is that how they normally turn out?
It's been my experience that baking FF cream cheese never gets you anything edible.
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Old 02-21-2006, 09:35 AM   #236
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What does ****** say the calories are on these
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Old 02-21-2006, 02:00 PM   #237
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Quote:
Originally Posted by Beans
It's been my experience that baking FF cream cheese never gets you anything edible.
Actually, the consistency was PERFECT after they sat for awhile. Super creamy, not crumbly or dry at all. I just need to work on the flavor a bit. I added 2 squares of unsweetened chocolate and they were not nearly sweet enough.
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Old 02-21-2006, 03:20 PM   #238
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Originally Posted by jch
These look wonderful when they come out of the oven. Then they sort of fall and get kind of dense like cheesecake. But nobody seems to mind lol. They have been my husband's staple every morning with his coffee for about 2 years now. When I see the empty cupcake papers on the counter, that is my cue that he is out and make some more that day please !! We wouldn't want to run out you know. lol

I sprinkled some pumpkin pie spice in my batter before pouring and OMG they are soooo good, reminds me of the holidays.
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Old 02-21-2006, 03:28 PM   #239
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[QUOTE=

I did use liquid splenda to cut the carbs in half...would that have made much difference?[/QUOTE]


Where do you find Liquid SPlenda in the US?
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Old 02-21-2006, 03:30 PM   #240
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Quote:
Originally Posted by Bonnie
This is like the recipe for cheesecake in my Magic Bullet cook book - except it calls for 2 eggs per 8 oz of cream cheese. This sounds better and I never thought of putting them in muffin cups! I have a 1/2 batch cooking right now and I can't wait until they cool. Thanks for sharing!

ps: the Magic Bullet works wonders for mixing this too


Didn't think of using that, I LOVE my magic bullet (well, for lc margarita's)
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