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Old 03-02-2007, 05:49 PM   #31
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Quote:
Originally Posted by momof3boys View Post
I just tried this and it tasted awful!!! I looked over the ingredients again to see if I missed anything and I didn't!

It had a salty bitter taste. Maybe it was the baking soda. I had to throw it out.

Also I only had sweet and low and not splenda. I tried five packets and then added two more and it was still bitter.
I agree with Bette that the Sweet and Low is your problem. You can't heat that stuff up or it turns really nasty. Splenda is the way to go with something like this.
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Old 03-02-2007, 08:38 PM   #32
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Sorry about that..Mom..and it is baking POWDER not baking SODA..no wonder it was salty..eeeww....plus the Sweet and Low would make it taste really bad when heated, too..

Please try it again with the correct ingredients and see what you think..

Some peeps might like it sweeter with a bit more Splenda or other suitable
AS.
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Old 03-03-2007, 02:21 AM   #33
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Quote:
Originally Posted by momof3boys View Post
I just tried this and it tasted awful!!! I looked over the ingredients again to see if I missed anything and I didn't!

It had a salty bitter taste. Maybe it was the baking soda. I had to throw it out.

Also I only had sweet and low and not splenda. I tried five packets and then added two more and it was still bitter.

Ugh! No wonder! It was the Sweet N Low (saccharine). It's always bitter to me, even in small amounts, and 5 to 7 packets? Scary.

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Old 03-03-2007, 10:26 AM   #34
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Quote:
Originally Posted by momof3boys View Post
I just tried this and it tasted awful!!! I looked over the ingredients again to see if I missed anything and I didn't!

It had a salty bitter taste. Maybe it was the baking soda. I had to throw it out.

Also I only had sweet and low and not splenda. I tried five packets and then added two more and it was still bitter.
Did you really use baking soda or was that a typo? Try it with baking powder and splenda - it'll be much better. What you described above would probably be inedible lol.

I put in some flax meal instead of a Tb of cocoa and it was a really good addition.
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Old 03-03-2007, 01:41 PM   #35
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OMG I DID use baking soda!!! What an idiot! Thanks guys. I really need to try it again but with the right ingredients. Funny though cuz after it tasted awful I was looking (what I thought was closely) at the ingredients and actually thought I made it right! lol

I will definately try again!!!! I'll let you all know what I think. I'll try splenda too or sf syrup.
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Old 03-03-2007, 01:54 PM   #36
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Mom: The sf syrup might make it too wet..if you use 3 Tbs...which is about what would be called for.. I don't know..I haven't tried it that way..
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Old 03-03-2007, 01:56 PM   #37
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I'll stick with the splenda....I want to do it right this time....hehehe!

Thanks.
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Old 03-03-2007, 02:02 PM   #38
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Good deal, girl!!!
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Old 03-03-2007, 04:11 PM   #39
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Do you know what will happen if you leave out the cocoa??
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Old 03-03-2007, 05:12 PM   #40
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That's an interesting question...off the top of my head, I'd think the cocoa is the ONLY thing adding any structure to the egg mixture, you'd probably get sweetened scrambled egg or omelet. Cocoa does have some carbs and fiber, so that's probably the most of the structure there.

But I thought it couldn't hurt anything, so I made one up without the cocoa and added a half tsp max of lemon extract for a bit of flavour. Well, yup, lemon omelet though tasty and would make a nice quick breakfast, nothing cakelike about it.

So I made another one and added 1 Tbsp of sifted oat fiber (to make sure no icky lumps). Better, but still like lemony sweet egg.

Final one is cooling as I type, with 1 Tbsp of the oat fiber and 1 Tbsp of flax...certainly LOOKS more cakelike, but then we're right back to the 3 Minute cake, aren't we? That's what CarolynF did to start this thread after all, took the 3 Min Cake and took out the "flour"...

So there ya go. Hope this is interesting.

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Old 03-03-2007, 06:29 PM   #41
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That's an interesting question...off the top of my head, I'd think the cocoa is the ONLY thing adding any structure to the egg mixture, you'd probably get sweetened scrambled egg or omelet. Cocoa does have some carbs and fiber, so that's probably the most of the structure there.

But I thought it couldn't hurt anything, so I made one up without the cocoa and added a half tsp max of lemon extract for a bit of flavour. Well, yup, lemon omelet though tasty and would make a nice quick breakfast, nothing cakelike about it.

So I made another one and added 1 Tbsp of sifted oat fiber (to make sure no icky lumps). Better, but still like lemony sweet egg.

Final one is cooling as I type, with 1 Tbsp of the oat fiber and 1 Tbsp of flax...certainly LOOKS more cakelike, but then we're right back to the 3 Minute cake, aren't we? That's what CarolynF did to start this thread after all, took the 3 Min Cake and took out the "flour"...

So there ya go. Hope this is interesting.

Thanks so much.... Guess I'll have to buy some.. Thats what I get for forgetting it when I went to the store yesterday..
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Old 03-03-2007, 09:18 PM   #42
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I made this and liked it. Thx for the recipe!
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Old 03-04-2007, 09:47 AM   #43
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I wonder if protein powder would work as a sub for the cocoa???
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Old 03-04-2007, 11:19 AM   #44
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This is so good! I made one today, added some SF Land o' Lakes whipped cream and it took care of the chocolate cravings. This is definitly a keeper--thanks so much for the recipe.
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Old 03-04-2007, 01:41 PM   #45
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Protein powder might work fine..although, sometimes it doesn't taste that great unless you add fruit, I think. I think the cocoa is the key to this recipe myself..


Good experimenting!!
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Old 03-04-2007, 03:43 PM   #46
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Hmmmmmm. Another interesting question.

I noticed that the ingredients, if protein powder is used, are almost identical to my tweaked version of the Protein Powder Donut Holes (I have a baked and a deepfried version). I'm thinking of scaling that down and testing a microwave version...I'll post back to let y'all know the results.

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Old 03-04-2007, 05:03 PM   #47
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Flourless 3 Minute Vanilla Cake with protein powder

Quote:
* Exported from MasterCook *

Flourless 3 Minute Vanilla Cake

Recipe By : Jude IslandGirl
Serving Size : 2 Preparation Time :0:00
Categories : Induction, Gluten & Wheat Free, Pastry, Protein "Bars" & Snacks, Veggie Ovo-Lacto

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
WET:
2 tablespoons melted butter -- 28g of oils or melted butter total
1/2 teaspoon Sweetener, Liquid, Sucaryl -- equiv 2 tsp - cyclamate
3/4 teaspoon Vanilla Extract, Pure Baker's
1 whole large eggs, veggie-fed free-range
DRY:
2 teaspoons sweetener, Erythritol
1/3 cup protein powder, 100% whey vanilla with stevia -- 1 1/3 60cc scoops
1/2 teaspoon baking powder
OPTIONAL:
1 tablespoon water -- or cream - optional, as needed

Prepare 4 paper muffin cups by panspraying, set on a microwave safe plate (I used a small silicon tart "pan").

Melt the butter in a 2-cup heatproof measuring cup in the microwave, about 30 secs, set aside. Stir together the dry ingredients in a small bowl and set aside.

Add the remaining wet ingredients to the (now cooled a bit) melted butter and beat thoroughly, then whisk in the dry ingredients just til no lumps. Add the water(cream) if needed to make a just-pourable batter -- depends on your protein powder.

Pour the batter into the cups, distributing evenly.

Microwave (mine is 1000W) for 1minute, watching carefully. Done when puffed up and the tops are dry.

Let rest for a few minutes (will sink and sides will pull away a little if one) then carefully remove from the cups. Serve warm, or refrigerate and warm just slightly (2 at a time, no more than 30 secs in the microwave) for serving.

Optional: Sprinkle with a mixture of sweeteners and spices to taste, e.g., I like to mix up 1 Tbsp Polydextrose (sticky like sugar), 1 Tbsp Erythritol, 1 Tbsp Splenda granular, 1/2 Tsp cinnamon, and toss them in this mixture in a small container or baggie, or dollop with a teaspoon of sugarfree jam or jelly.

Description: "microwave"
Copyright: "©LowCarb FoodExperts Canada®"
- - - - - - - - - - - - - - - - - - -

Per Serving (2 pieces): 205 Calories; 15g Fat (64.8% calories from fat); [COLOR="Red"]16g Protein; 2g Carbohydrate;[/COLOR] 0g Dietary Fiber; 148mg Cholesterol; 289mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES : 2007-03-04 TEST
Can use melted butter or favourite combination of oils, and favourite combination of sweeteners. If using 1 sweetener, MAY need more altogether. Added baking powder, remaining ings the same as in recipe for Donuts -- PP or Poffertjes -- just scaled down by 3.
Yield, 4 pieces; Serving Size, 2 pieces.
Whole Recipe (not including any 'sprinkles', 4 "pieces"): 409 Calories; 30g Fat (64.8% calories from fat); 31g Protein; 5g Carbohydrate; 0g Dietary Fiber; 295mg Cholesterol; 577mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 5 Fat; 0 Other Carbohydrates.
I like them. Not dry/squeaky as expected, the butter and the egg take care of that, and so would the optional water/cream if needed, I think.

This is a way fun experimental thread...

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Old 03-05-2007, 05:12 AM   #48
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Thanks Jude, for your new high protein twist, and of course Carolyn for coming up with the flourless cake.

I'm a couple of weeks in induction Atkins'72, so I have to wait. . .boo hoo. It's so hard to come over here to the good recipes and not get to eat them!
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Old 03-05-2007, 12:56 PM   #49
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I just tried this for an afternoon snack and all I can say is O MY GOODNESS!!! It was delicious!
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Old 03-05-2007, 01:05 PM   #50
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Now..the vanilla cakes would make a great base for strawberry shortcake!!!
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Old 03-05-2007, 03:37 PM   #51
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Wowie Zowie....I am on Scarsdale at the Keep Trim portion, I made this and tweaked it to fit Scarsdale (low-fat)...Yum!!! I used 1/4 c eggbeaters, 2TBS fatfree half and half, 4 drops sweetzfree and the cocoa,vanilla,baking powder, etc -no butter. Nuked in a little souffle dish-1 min! 90 calories...8 net carbs! Thanks so very much!!!!
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Old 03-05-2007, 06:32 PM   #52
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Quote:
Originally Posted by magnamater View Post
Thanks Jude, for your new high protein twist, and of course Carolyn for coming up with the flourless cake.

I'm a couple of weeks in induction Atkins'72, so I have to wait. . .boo hoo. It's so hard to come over here to the good recipes and not get to eat them!
I'm on Induction, too, and count this as legal...effectively it's butter, protein powder and egg.

No nuts.

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Old 03-05-2007, 06:42 PM   #53
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Jude, I'll add it on Thursday. . .as part of my 5 carbs!

BTW, it's a revolution. . .all us old timer LCers reinducting, probably for different reasons.

Me, I got to get real. . .about my carb # and my calories. . .only fooling myself. . .easy to do if you're in my skin!
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Old 03-05-2007, 06:49 PM   #54
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It's hard to imagine this flourless version not tasting like chocolate egg, but what a pleasant surprise! Very good! The cut in the counts without the almond flour is nice, too.

I go in streaks using protein powder and then not any for a while. I think it's time to get it out and try the cupcakes sometime soon.

Thanks to you creative people!
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Old 03-05-2007, 06:55 PM   #55
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Jude, I'll add it on Thursday. . .as part of my 5 carbs!

BTW, it's a revolution. . .all us old timer LCers reinducting, probably for different reasons.

Me, I got to get real. . .about my carb # and my calories. . .only fooling myself. . .easy to do if you're in my skin!
Oh, do I ever hear you about THAT! and to add insult to injury, the whole age-related (sorry, but there's no way around it) metabolic slowdown is WAY worse than anticipated...yuck. :blush: :blush:

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Old 03-05-2007, 08:55 PM   #56
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Carbkinky: Thanks for the lowfat version..
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Old 03-06-2007, 06:01 AM   #57
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Oh, do I ever hear you about THAT! and to add insult to injury, the whole age-related (sorry, but there's no way around it) metabolic slowdown is WAY worse than anticipated...yuck. :blush: :blush:

I GUARANTEE I've got ya beat on age!!! And it SUX!
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Old 03-06-2007, 08:01 AM   #58
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Yes, it's sad but true..about the metabolic slowdown of us Goldies..

This morning I made this cake using 2 Tbs. of Chocolate Carbdown milk instead of the oil/butter, etc..It turned out pretty good..
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Old 03-07-2007, 08:00 AM   #59
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Quote:
Originally Posted by CarolynF View Post
I was playing around with the 3 minute cake and decided to leave out the almond flour/flax, etc..It turned out pretty good:

1 egg, beaten well
1/2 tsp. vanilla
1 Tbs. heavy cream or half/half or CC milk
2 Tbs. cocoa
10 tsp. of sweetener of your choice (this time I added 5 packets of Splenda)
1 tsp. baking powder
1 Tbs. softened butter

In a small bowl, beat egg with fork and add in the rest of the ingredients until
a smooth batter is formed.

Pour into a cup which will hold 8 ounces. You could use a coffee mug..I Pammed it..Microwave for one minute..

The carb count would depend on the sweetener. You could use Davinici syrup..I don't think it would affect the texture of the cake..But, without the sweetener, you would have .7 carb for the egg and 2 NET carbs for the cocoa powder..About 3 net carbs in all..then add the sweetener carbs.
This was pretty good! Thanks for the recipe. I used 1/4 teaspoon of liquid Stevia as the sweetener, which was pretty good. When I took the first bite, I thought that it didn't seem sweet enough; but I ate the whole "cake" and ended up liking it... the lack of sweetness was okay. I might add just a bit more Stevia next time, though.
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Old 03-07-2007, 11:09 AM   #60
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We love this. and have decided to have this for our Anniversary dinner on Friday...... Think I'll add some kind of icing. Maybe homemade whip cream. Any ideals.??
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