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Old 03-24-2006, 06:09 PM   #1
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no bake lemon cheesecake

this is really tasty
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, was out
beat together, put in pie pan,chill.the original called for cherry topping, there is sf, or one can do blueberry or chop up some fresh strawberry pieces and scatter , or add crust.its rich and light.for six servings i got 7.5 carbs.it would of been less with hoods
24 =12=8=44-----6 times 7 is 42 remaineder 2.
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Old 03-25-2006, 01:50 AM   #2
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WOW!

I just made this tonight and everyone loved it so much! It is so good and easy to make! Thank You So Much for the recipe
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Old 03-25-2006, 06:40 AM   #3
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Sounds great, I'll have to try it!
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Old 03-27-2006, 10:45 PM   #4
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Thank you for posting this recipe. I tweeked it a little, adding a teeny bit of whipping cream with the half & half & water & OMGosh, I am dying over here. It tastes so incredible. I am waiting till tomorrow to actually eat a whole piece. I made a hazelnut crust for it, and the crust is cooling right now. Yum, yum
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Old 03-29-2006, 03:21 AM   #5
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Double Batch :)

I had to make a double batch tonight everyone loves it so much and they are not doing Atkins
I did not have any sf lemon pudding but a ton of pistachio so I tried it and it is Awesome! It reminds me of a desert my grandma used to make for christmas but she put in marshmellows and pineapple but this is just as good! I think much better because it is sf and low carb "Woo Hoo"
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Old 03-29-2006, 03:24 AM   #6
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Yum

Quote:
Originally Posted by Phils_wifey
Thank you for posting this recipe. I tweeked it a little, adding a teeny bit of whipping cream with the half & half & water & OMGosh, I am dying over here. It tastes so incredible. I am waiting till tomorrow to actually eat a whole piece. I made a hazelnut crust for it, and the crust is cooling right now. Yum, yum
Ok I'm going to have to try that hazelnut crust! Wow that sounds good!
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Old 03-29-2006, 04:11 AM   #7
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Grif, that sounds really tasty, lemon and cream cheese. I love the idea of the hazelnut crust mmmm.

Here's another version if anyone's interested. I got it from someone here but forget who:
Whipped creamcheese pie

I cup whipping cream
12ounces cream cheese
1 tsp vanilla
6 packets splenda ( I used liquid splenda)
1 tbsp lemon juice
1/4 C sour cream

Whip the cream, set aside. Use mixer and mix creamcheese, vanilla, sweetner, sour cream and lemon juice until very smooth, then fold in the whipped topping till just mixed in. I put on a pie crust made of crushed almonds, butter and splenda.. it is very good. I have also made this and added 1/2 Cup peanut butter,, Yummy
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Old 03-29-2006, 08:05 AM   #8
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yum
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Old 03-29-2006, 09:01 AM   #9
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What is your recipe for the hazelnut crust? Thanks in advance Cindy
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Old 03-29-2006, 11:09 AM   #10
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I have a question about the sf pudding mixes. I have tried to stay away from them on Atkins because they have modified food starch or cornstarch or something like that I thought was not allowed. Does anyone have any feedback on this. I could really enjoy a sf pudding every once in a while if it doesn't stall us. My system is super, super sensative to ingredients and will react like the ingredient is non-lc to the slightest thing.
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Old 03-29-2006, 12:49 PM   #11
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I misread the recipe and used sf lemon jello instead of sf lemon pudding. Just want you all to know that IT DOES NOT WORK W/JELLO! It was a gloppy mess....
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Old 03-29-2006, 01:07 PM   #12
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NO-BAKE JELLO CHEESECAKE 1 small box sugar free Jello (any flavor) 1/2 cup boiling water 1 cup heavy cream 16 ounces cream cheese, softened In a small bowl, dissolve Jello in the boiling water, stirring for 2-3 minutes. Chill until no longer warm. In a small bowl, whip the cream until stiff. In a medium bowl, using the same beaters used for the cream, beat the cream cheese until fluffy. Gradually add tiny bits of the still liquid Jello to the cream cheese, beating well after each addition. If you add the liquid too quickly, you'll end up with a curdled mess. Gently fold in the whipped cream. Spread mixture in a 10-inch glass pie plate; chill till set, several hours. Makes 8-12 servings Per 1/8 Recipe: 304 Calories; 31g Fat; 6g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs Per 1/12 Recipe: 202 Calories; 21g Fat; 4g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs I've used strawberry-kiwi flavored Jello and Cherry and they're both pretty good. I'd like to try orange or lemon sometime.

Here's a sf Jello one.

Not trying to outdo your recipe, Griffin, just going thru the ones I have saved on my computer that compare to your's in case new people haven't seen them yet
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Old 03-30-2006, 10:41 PM   #13
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I tried the hazelnut crust by throwing some stuff together & it was gross I do not like hazelnut flour, although I LOVE hazelnuts. It just does not taste right with anything I have used it in. I will make this again using almond flour crust The cheescake is excellent though
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Old 03-31-2006, 01:05 AM   #14
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I've done the same thing!

Quote:
Originally Posted by sweetpea49
I misread the recipe and used sf lemon jello instead of sf lemon pudding. Just want you all to know that IT DOES NOT WORK W/JELLO! It was a gloppy mess....

OMG I have done the same thing at times! One time they said to add a bay leaf in a soup but the recipe looked like 2 tablespoons of dried bayleaf powder LOL Can you just see it!! hahaha It was so bitter and bad geez "OH" Well" lol It caused quite a laugh and they still laugh about it today!

At least I made someone laugh not myself though
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Old 04-03-2006, 02:31 PM   #15
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This is good and easy. I made a cheesecake flavor version with toasted almonds, sf chocolate chips and orange peel. kind of like a cannoli filling
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Old 04-04-2006, 09:56 AM   #16
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Gosh..I can see this would make a great butterscotch pie..as well as pistachio,
even vanilla pudding..OR chocolate pudding..Going to give it a whirl on Easter, I think..
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Old 04-04-2006, 10:56 AM   #17
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Quote:
Originally Posted by CarolynF
Gosh..I can see this would make a great butterscotch pie..as well as pistachio,
even vanilla pudding..OR chocolate pudding..Going to give it a whirl on Easter, I think..

Easter pie, yummy, with some sf jelly beans on top!
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Old 04-05-2006, 09:13 PM   #18
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Griffin... Thanks for posting this recipe!

This sounds wonderful and so easy to make. Will have to try a butterscotch or pistachio.

Nikki
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Old 04-06-2006, 07:30 AM   #19
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This was fantastic!
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Old 04-06-2006, 11:32 AM   #20
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I am SO gonna try that lemon cheesecake!! Can't wait. *adding SF lemon pudding to shopping list*

God bless.
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Old 04-07-2006, 08:55 AM   #21
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Question, I made this. It's great, but it has consistency of a pudding instead of cheesecake. I put it in the fridge for 3 hrs.. should I wait longer? What did I do wrong?
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Old 04-07-2006, 09:06 AM   #22
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you did nothing wrong, its more of a no bake cheesecake and they are a more fluffy type dessert vs the heavy solid cheesecake that is baked.mine was a bit stiff though vs wet but very thick.
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Old 04-07-2006, 09:17 AM   #23
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Ah.. thanks for the info. I'm going to try banana flavour and add several slices of banana... yum..
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Old 04-07-2006, 10:06 AM   #24
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If we wanted it a bit "stiffer"..maybe we could cut down on the milk to 1 1/2 cups..
OR add a package of plain gelatin...that would have to be dissolved in a cold/hot combo, though..wouldn't it?
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Old 04-07-2006, 10:43 AM   #25
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This recipe is very similar to Knock Your Socks of Pie but that recipe calls for 1/2 c. less of milk. This is one my favorite desserts and I love to use White Chocolate Pudding and a chocolate CQ crust. I have also tried it with pistachio, butterscotch, chocolate, vanilla, and cheesecake pudding before. They are all good. I haven't tried the lemon though, I will try it this weekend.
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Old 04-07-2006, 02:51 PM   #26
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griffin,

I made a butterscotch cream cheese pie yesterday. I must have had your recipe in mind when I put this together. I thought I had come across something mixing cream cheese and sugar free pudding for a pie, but searched and searched and could not find....then I saw your message for lemon cream cheesecake and finally figured out that's where I got the idea
from. Thanks for posting this great recipe and putting
ideas in my head for dessert.
Connie
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Old 04-07-2006, 05:23 PM   #27
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thamks, ive been runnining across recipes, and trying to try new stuff,i have some out now to make one,i think im gonna use a different flavor this time.
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Old 04-07-2006, 07:29 PM   #28
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Never miss a chance to shout helloooooo Tracy

I have made something like this but used different flavors (I don;t care for lemon very much) but I used cream and it is yummy. I have also doubled the cream cheese amounts....hmmmm the possiblities!!!!

gmgisme the s/f puddings have never bothered me but it may bother you everyone is so different!! Does Linda Sue have the carb counts on her site?? She posted it once and I wrote it down but can't find it. Not too many carbs though. HTH

sweetpea I have made something similar with jello I just make the jello up in 1 cup water and let it cool and then nuke 1 pkg cream cheese until soft and add the cooled jello. I even love the lemon jello this way and it is super easy!!! adding some crushed pecans at times is a treat too.

Tracy!!!! Someday we must meet!! We live so close!!!!!!!
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Old 04-08-2006, 06:37 AM   #29
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Carb counts for pudding mixes
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Old 04-08-2006, 11:35 AM   #30
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OK after looking at the info from Linda Sue, I was wondering if the pie could be made with Stallone's pudding? Just leave out the mix & liquids? Anyone out there tried anything like this?
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