Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 05-02-2006, 09:00 AM   #1
Senior LCF Member
 
CMIODOWS's Avatar
 
Join Date: Nov 2003
Posts: 369
Gallery: CMIODOWS
WOE: ATKINS
Start Date: 11/17/03
Cream Puff Dessert - the best!

I locarbed something my daughter made for Easter and it came out so good.

Low Carb Cream Puff Dessert
Crust
1/2 cup Carbaloose flour
1/2 cup water
1/2 stick butter
1/8 teas. salt
2 eggs beaten

Melt butter in medium saucepan. Add water and bring to a boil. Add flour and salt. Stir fast and hard. Let mixture cool for about 1 minute. Add eggs while beating mixture. Add the eggs slowly and mix till a nice smooth batter.
Pour and spread into a 8x11.5 pan or even a 9x13. I usually use the smaller pan. Bake at 400 degrees for about 20 minutes. The 'crust' gets kind of bumpy with air pockets, but that's what you want. Cool shell while you make the filling.

Filling
1 package sugar free instant vanilla pudding
2 cups carb countdown milk
1 8 oz. package of cream cheese

I always nuke my cream cheese for 30 seconds on full power and then mix all of the filling ingredients until smooth. Pour the filling over the top of the crust and refrigerate. When ready to serve top with a bit of whipped cream and a drizzle of chocolate sauce.

This is such a simple dessert to make and it taste so rich and not a bit low carb!
__________________
Chris
CMIODOWS is offline   Reply With Quote

Sponsored Links
Old 05-02-2006, 01:56 PM   #2
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,406
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
Chris:

This looks wonderful..Now, do you Pam the bottom of the pan???
CarolynF is offline   Reply With Quote
Old 05-02-2006, 02:38 PM   #3
Senior LCF Member
 
CMIODOWS's Avatar
 
Join Date: Nov 2003
Posts: 369
Gallery: CMIODOWS
WOE: ATKINS
Start Date: 11/17/03
No need to spray or butter the pan. The original recipe called for Cool Whip on the top. Some people on this board do use that so I should have mentioned that.
CMIODOWS is offline   Reply With Quote
Old 05-03-2006, 08:53 AM   #4
Blabbermouth!!!
 
snowangel9's Avatar
 
Join Date: Jun 2002
Location: Boise
Posts: 5,101
Gallery: snowangel9
WOE: Atkins
Start Date: which time?
I just saw a recipe for cream puffs! Sounds yummy, question though. Do you treat the crust like puffs? I mean do you cut it up and split it? Then add the filling? Now that I've typed that, it sounds like a dumb question, but I've never made cream puffs before
snowangel9 is offline   Reply With Quote
Old 05-03-2006, 09:56 AM   #5
Senior LCF Member
 
CMIODOWS's Avatar
 
Join Date: Nov 2003
Posts: 369
Gallery: CMIODOWS
WOE: ATKINS
Start Date: 11/17/03
No, the crust isn't split. It puffs up some - not very much. There are bumps and valleys (best way I can explain). You put the pudding filling right on top of the cooled 'crust'. The original recipe calls for it to be topped with Cool Whip, but as I said I use whipped cream. I only drizzle a little of the chocolate syrup. It makes an impressive dessert and everyone seems to love it!
CMIODOWS is offline   Reply With Quote
Old 05-05-2006, 07:31 AM   #6
Senior LCF Member
 
hirezmary's Avatar
 
Join Date: Feb 2005
Location: Northern CA
Posts: 465
Gallery: hirezmary
Stats: 195/160/145
WOE: Semi-Atkins
Start Date: January 2005
Maybe you can pipe the filling into the middle like you would with a cream filled donut.
hirezmary is offline   Reply With Quote
Old 05-05-2006, 08:02 AM   #7
Senior LCF Member
 
HD Lady's Avatar
 
Join Date: Apr 2004
Location: Irving, Texas
Posts: 576
Gallery: HD Lady
Stats: 250/159/150
WOE: Atkins
Start Date: 1/25/04
Could you use Carbquick instead of the Carbaloose flour?
HD Lady is offline   Reply With Quote
Old 05-05-2006, 09:21 AM   #8
Senior LCF Member
 
CMIODOWS's Avatar
 
Join Date: Nov 2003
Posts: 369
Gallery: CMIODOWS
WOE: ATKINS
Start Date: 11/17/03
I believe you could use Carbquick. That may even poof up a bit more. I was just so happy with the results that i have that I wouldn't change it. There is absolutely no 'funky' taste from the Carbaloose in this recipe.

Definitely would not work being piped like a cream puff or an eclair. This crust is too thin to cut and put the filling in the middle.

Hope I answered all the questions.
CMIODOWS is offline   Reply With Quote
Old 05-05-2006, 09:42 AM   #9
Senior LCF Member
 
HD Lady's Avatar
 
Join Date: Apr 2004
Location: Irving, Texas
Posts: 576
Gallery: HD Lady
Stats: 250/159/150
WOE: Atkins
Start Date: 1/25/04
Quote:
Originally Posted by CMIODOWS
I believe you could use Carbquick. That may even poof up a bit more.
I'll give it a try and see how it turns out. Thanks!
HD Lady is offline   Reply With Quote
Old 05-05-2006, 10:25 AM   #10
Senior LCF Member
 
CMIODOWS's Avatar
 
Join Date: Nov 2003
Posts: 369
Gallery: CMIODOWS
WOE: ATKINS
Start Date: 11/17/03
Let us know how it comes out with the Carbquick. I have both on hand, but more of the Carbaloose. This is just a simple and quick recipe that everyone seems to be so impressed with. Tastes too rich to be low carb!
CMIODOWS is offline   Reply With Quote
Old 05-05-2006, 11:28 AM   #11
Very Gabby LCF Member!!!
 
Tater Head's Avatar
 
Join Date: Jun 2002
Location: Austin Texas
Posts: 3,994
Gallery: Tater Head
Stats: start weight 212/200 /goal 150
WOE: Lowcarb
One more? when you mixed the eggs in, did you use an electric hand mixer or did you beat them in by hand with a whisk or spoon?

It sounds like a wonderful recipe
Tater Head is offline   Reply With Quote
Old 05-05-2006, 03:19 PM   #12
Senior LCF Member
 
CMIODOWS's Avatar
 
Join Date: Nov 2003
Posts: 369
Gallery: CMIODOWS
WOE: ATKINS
Start Date: 11/17/03
I just mix them in with a wooden spoon. Again this is just so simple. You would never know it with the finished results!
CMIODOWS is offline   Reply With Quote
Old 05-05-2006, 03:20 PM   #13
Blabbermouth!!!
 
snowangel9's Avatar
 
Join Date: Jun 2002
Location: Boise
Posts: 5,101
Gallery: snowangel9
WOE: Atkins
Start Date: which time?
Thanks CMIODOWS, I'll be trying this one. Sounds really good! Thanks again for sharing!
snowangel9 is offline   Reply With Quote
Old 05-05-2006, 06:01 PM   #14
Senior LCF Member
 
Join Date: Mar 2004
Location: NW Chicago Burbs
Posts: 540
Gallery: LowCarbConvert
Stats: (147/120/115) 5'
WOE: Atkins
Start Date: March 2004
CMIODOWS, I have a few questions, if you don't mind.

Do you think that these can be made like traditional cream puffs- eg dropping by spoonfulls onto the pan before baking, so that they end up like large, golf-ball sized pastries? I guess what I am asking is, in your opinion, would that dough hold up if treated this way?

That would be huge. If the dough is like a real Pate-a-choux, that would mean we could make not only cream puffs, but eclairs, yorkshire pudding, seafood puffs, and all those other wonderful things.

Also, if you do think the dough would hold up if treated this way, could you fill the individual cream puffs the traditional way?
__________________
Do you know what breakfast cereal is? It's those little curly wooden shavings you find in pencil sharpeners
-Charlie and The Chocolate Factory

Karen
LowCarbConvert is offline   Reply With Quote
Old 05-05-2006, 07:09 PM   #15
Very Gabby LCF Member!!!
 
Tater Head's Avatar
 
Join Date: Jun 2002
Location: Austin Texas
Posts: 3,994
Gallery: Tater Head
Stats: start weight 212/200 /goal 150
WOE: Lowcarb
OMG! is all I can say, these are sooooooo good. They taste exactly like a chocolate eclair. I would double the base next time because it was too thin for my taste. I used a wire whisk to mix the dough and a hand blender to mix the cream filling part. I melted a hersheys 1 carb chcocolate bar with 1 T cream for 20 seconds and then dizzled over top.

Thanks CMIODOWS

Last edited by Tater Head; 05-05-2006 at 07:10 PM..
Tater Head is offline   Reply With Quote
Old 05-06-2006, 06:28 AM   #16
Senior LCF Member
 
CMIODOWS's Avatar
 
Join Date: Nov 2003
Posts: 369
Gallery: CMIODOWS
WOE: ATKINS
Start Date: 11/17/03
I am not sure that this dough/batter would work for the traditional cream puffs, but you could make the dessert one time and try doing one or two to see if it would work. Then use the rest of the batter for the original recipe. Let us know if it does work.
CMIODOWS is offline   Reply With Quote
Old 05-06-2006, 06:31 AM   #17
Senior LCF Member
 
CMIODOWS's Avatar
 
Join Date: Nov 2003
Posts: 369
Gallery: CMIODOWS
WOE: ATKINS
Start Date: 11/17/03
Tater Head, loved the idea of the Hershey bar! I am not crazy about the chocolate syrup that I have. I do have some Hershey sugar free chips, next time I'll try that. Thanks.
CMIODOWS is offline   Reply With Quote
Old 05-06-2006, 12:03 PM   #18
Very Gabby LCF Member!!!
 
Tater Head's Avatar
 
Join Date: Jun 2002
Location: Austin Texas
Posts: 3,994
Gallery: Tater Head
Stats: start weight 212/200 /goal 150
WOE: Lowcarb
Does anyone have master chef? I need the numbers on this recipe for ******. I'd like to make this once in a while and add it to my totals. I would probably get 8 servings from it as written.

Thanks Debbie....
Tater Head is offline   Reply With Quote
Old 05-06-2006, 12:07 PM   #19
MAJOR LCF POSTER!
 
farley109's Avatar
 
Join Date: Nov 2004
Location: Oklahoma
Posts: 1,710
Gallery: farley109
Stats: 174/165/145 5'5 39 yrs
WOE: all of the above...mainly 20 carbs or less per day
Start Date: October 4, 2004 And Again 1/8/06 and again 9/10/07
What can I use in place of the lo-carb milk. I can't find that here?
farley109 is offline   Reply With Quote
Old 05-06-2006, 12:30 PM   #20
Very Gabby LCF Member!!!
 
Tater Head's Avatar
 
Join Date: Jun 2002
Location: Austin Texas
Posts: 3,994
Gallery: Tater Head
Stats: start weight 212/200 /goal 150
WOE: Lowcarb
Quote:
Originally Posted by farley109
What can I use in place of the lo-carb milk. I can't find that here?

You can use 50% half&half mix with 50% water.

I used to make this recipe before carb count down came along, it's pretty good.


Birgit's Not-Milk
--------------------------------------------------------------------------------
Not-Milk

Makes just over 1 cup
Ingredients:
1 tbsp CMF unflavored whey protein isolate (isolate, not protein powder)
1 tbsp buttermilk powder
1/4 tsp splenda
2 tbsp whipping cream
1 cup water

Preparation:
Mix dry ingredients and whisk vigorously into the water until everything is dissolved. Chill and use like regular milk. Shake before each use.

Nutritional Information: 0.5 carbs, 11g protein

* The taste turns out most like milk with the above ingredients. Substituting different ingredients may yield different result!

To me this tastes just like regular Milk when chilled.

I get the best "real milk" taste with the CFM whey protein isolate from the protein factory but you may well find a local substitution that works for you

Last edited by Tater Head; 05-06-2006 at 12:32 PM..
Tater Head is offline   Reply With Quote
Old 05-08-2006, 08:54 AM   #21
Very Gabby LCF Member!!!
 
Tater Head's Avatar
 
Join Date: Jun 2002
Location: Austin Texas
Posts: 3,994
Gallery: Tater Head
Stats: start weight 212/200 /goal 150
WOE: Lowcarb
Quote:
Originally Posted by Tater Head
Does anyone have master chef? I need the numbers on this recipe for ******. I'd like to make this once in a while and add it to my totals. I would probably get 8 servings from it as written.

Thanks Debbie....

Bump, does anyone know the numbers on this recipe so I can put it into ******?



.
Tater Head is offline   Reply With Quote
Old 05-08-2006, 09:31 AM   #22
Very Gabby LCF Member!!!
 
dizneegirl's Avatar
 
Join Date: Aug 2002
Location: Ohio
Posts: 3,931
Gallery: dizneegirl
For the whole recipe (using whole Carb Countdown), I get:

1839 Calories; 155g Fat (73.0% calories from fat); 68g Protein; 61g Carbohydrate; 15g Dietary Fiber; 817mg Cholesterol; 3474mg Sodium.
dizneegirl is offline   Reply With Quote
Old 05-08-2006, 09:37 AM   #23
Very Gabby LCF Member!!!
 
Tater Head's Avatar
 
Join Date: Jun 2002
Location: Austin Texas
Posts: 3,994
Gallery: Tater Head
Stats: start weight 212/200 /goal 150
WOE: Lowcarb
Quote:
Originally Posted by dizneegirl
For the whole recipe (using whole Carb Countdown), I get:

1839 Calories; 155g Fat (73.0% calories from fat); 68g Protein; 61g Carbohydrate; 15g Dietary Fiber; 817mg Cholesterol; 3474mg Sodium.
Thank you , high in calories but not bad in carbs. I have little control with this recipe because it's soo good, so I'll have to save it for special occasions.

Deb.....
Tater Head is offline   Reply With Quote
Old 05-21-2006, 07:49 AM   #24
Senior LCF Member
 
CMIODOWS's Avatar
 
Join Date: Nov 2003
Posts: 369
Gallery: CMIODOWS
WOE: ATKINS
Start Date: 11/17/03
I just made this again and this time melted some Hershey sugar free chips and added a little heavy cream. This was a delicious sauce for the cream puff dessert!

Also the other day when in a baking mood, I did three of these crusts, cooled them and then wrapped them each separately and put them in the freezer. This worked out great didn't change the taste or texture of the crust.
CMIODOWS is offline   Reply With Quote
Old 05-21-2006, 08:50 AM   #25
Very Gabby LCF Member!!!
 
Tater Head's Avatar
 
Join Date: Jun 2002
Location: Austin Texas
Posts: 3,994
Gallery: Tater Head
Stats: start weight 212/200 /goal 150
WOE: Lowcarb
Chris did you see my post about the crust making a good hot dog bun? Baker’s Catalogue might have them???
Tater Head is offline   Reply With Quote
Old 05-21-2006, 11:08 AM   #26
Senior LCF Member
 
CMIODOWS's Avatar
 
Join Date: Nov 2003
Posts: 369
Gallery: CMIODOWS
WOE: ATKINS
Start Date: 11/17/03
TaterHead, I did see the post about the hot dog buns. As a matter of fact I mentioned it to my dh and he just asked me today if we should look into the hot dog bun pan. We go camping and I got used to just roasting a brat and dipping it into mustard that I didn't miss the bun. He wants me to try making a bun out of the crust recipe. Too late for Memorial weekend, but maybe for our next trip.
CMIODOWS is offline   Reply With Quote
Old 05-21-2006, 03:19 PM   #27
Major LCF Poster!
 
Join Date: Dec 2005
Posts: 2,531
Gallery: That Girl
what about using a mini meatloaf pan? i think they are about 7.00 at walmart.
That Girl is offline   Reply With Quote
Old 05-24-2006, 12:14 PM   #28
Senior LCF Member
 
Susan's Avatar
 
Join Date: Jan 2004
Location: Utah
Posts: 172
Gallery: Susan
Stats: 264/224/140 5'6.5"
WOE: Atkins
Start Date: July 2003
I just wanted to pipe in and thank Chris for this wonderful recipe! I made it this week and both my DH and I love it... the only change I'll make next time is to butter the bottom of the pan ~~ I used a glass one and it did stick a bit, but it certainly didn't affect the wonderful flavor! Thanks again!!
Susan is offline   Reply With Quote
Old 05-24-2006, 04:37 PM   #29
Senior LCF Member
 
Phaedra's Avatar
 
Join Date: Oct 2005
Location: Austin,Tx
Posts: 249
Gallery: Phaedra
Stats: 248/171/160
WOE: WW
Start Date: January 2005
THIS WAS AWESOME!! Now i'm gonna make it and dress it up as a flag,using blueberrys(stars) and strawberrys(strips).Should be a winner at the Memorial day gathering I'm going to. Thank you CHRIS!!!
Phaedra is offline   Reply With Quote
Old 05-25-2006, 05:53 AM   #30
Major LCF Poster!
 
Sassay's Avatar
 
Join Date: Dec 2003
Location: Florida
Posts: 1,111
Gallery: Sassay
Stats: 255/172/130
WOE: Low carb & actos
Start Date: 3/05
Wouldn't it make a good crust for a no - bake cheese cake? Sounds so good.

Last edited by Sassay; 05-25-2006 at 05:57 AM..
Sassay is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 03:41 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.