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Old 02-23-2010, 12:01 PM   #181
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[QUOTE=CarolynF;13173301

Okay..now, ladies how are we going to fill these with SF pudding?? or SF jelly..??

I tried smearing some SF on the top of one..very good.. I love jelly donuts..alot.[/QUOTE]

I use a cookie press, u know the kind that u put cookie dough in and turn the handle on top to make cookies. I put warmed sf jelly in it, push the tip into the donut, and turn the handle a very short turn. Puts the jelly right into that donut, right as rain!!
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Old 02-23-2010, 01:13 PM   #182
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I just reread this entire thread and I'm amazed that Body Fortress has changed the carb count on the vanilla whey protein twice since this was first posted back in 2007. At that time there was 1 carb per scoop, then when I first started buying that brand a while back it had 2 carbs per scoop and now it has 3 carbs. Very strange.
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Old 02-23-2010, 04:14 PM   #183
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Old 02-25-2010, 01:34 PM   #184
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Quote:
Originally Posted by LindaSue View Post
I just reread this entire thread and I'm amazed that Body Fortress has changed the carb count on the vanilla whey protein twice since this was first posted back in 2007. At that time there was 1 carb per scoop, then when I first started buying that brand a while back it had 2 carbs per scoop and now it has 3 carbs. Very strange.

Manufactured Carb Creep?

What an observation!
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Old 02-26-2010, 06:15 AM   #185
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OMG!!! THESE ARE DELICIOUS! MINE DIDN'T TURN OUT VERY PRETTY, BUT WHO CARES.
I USED EAS CHOCOLATE BECAUSE I HAVE TONS OF IT AND IT'S NOT VERY CHOCOLATEY. IT HAS 3 CARBS AND 1 GRAM FIBER A SCOOP. I USED TWO SCOOPS FOR A DOUBLE BATCH BUT IT WAS THINNER, SO IT WAS MAKING FUNNEL CAKE SHAPES. SO SECOND HALF OF BATTER I USED ANOTHER 1/2 SCOOP OF WHEY PROTEIN. IT WAS BETTER BUT STILL NOT AS THICK FOR DONUT HOLES.
I USED SIX DROPS OF LIQUID SPLENDA AND 1/4 TSP. BAKING POWDER IN THE ORIGINAL RECIPE. I USED GRANULAR ERITHRITOL AND CINNAMON TO COAT THEM IN. YUM!!!



oH, FORGOT TO ADD THE PIX ABOVE IS 1 SERVING OUT OF TWO. MY DS ATE THE OTHER SERVING. IT MAKES ALOT. THANK YOU FOR ALL THE GREAT RECIPES!
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Last edited by threas; 02-26-2010 at 06:18 AM..
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Old 02-27-2010, 12:55 PM   #186
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I played with this recipe this morning. The first ones I made yesterday were good but as they cooled the texture was a little weird. I don't get how you can add a whole stick of butter and fry in oil and they are dry inside!
So I set out to perfect them with some tweaks. Now they seem too oily, but I like them better! I made 4 batches. I wouldn't call them servings because they are very filling and really stave off hunger. Nobody ate lunch.
Gonna tweak some more but here's my recipe thus far.

1 stick butter
8 T. butter spread(1/2 butter & 1/2 olive oil)
4 eggs
2 tsp. vanilla
sweeteners- stevia, splenda & sweetzfree(didn't measure)
2 scoops of EAS 100% whey protein chocolate
6 tbsp. almond flour
1 tsp. baking powder
2 T. PolyD Fiber

I'm leaving 1/2 the butter out next time.

Last edited by threas; 02-27-2010 at 12:56 PM..
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Old 02-28-2010, 02:15 AM   #187
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I am wondering if xantham gum would help. In my old cookbooks, before Carbalose, they used to use a teaspoon of xanthan in every baking recipe. It was supposed to mimic the texture of flour and help the cake rise.
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Old 03-01-2010, 10:36 AM   #188
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donut holes

first of all this recipe is great, made then exactly as the first recipe yesterday and they were perfect,, even my thin non lc husband loved them, so decided today to double the recipe and they were awful, flat like pancakes, and kind of oily in the middle, any one have a suggestion as to what i did wrong? same everything except i doubled it. thanks again i will sure keep trying but cant figure out what i did wrong.
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Old 03-01-2010, 12:27 PM   #189
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Originally Posted by low carb quilter View Post
first of all this recipe is great, made then exactly as the first recipe yesterday and they were perfect,, even my thin non lc husband loved them, so decided today to double the recipe and they were awful, flat like pancakes, and kind of oily in the middle, any one have a suggestion as to what i did wrong? same everything except i doubled it. thanks again i will sure keep trying but cant figure out what i did wrong.
Have no idea but I double it all the time with no problems.
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Old 03-02-2010, 07:03 AM   #190
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I came across this recipe that I copied/pasted from the Somersizing website several years ago. I've never tried it, though.


Mom's Doughnuts

Oil for frying
1/1/2 cups whey protein powder
1/3 cup pourable Splenda
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup cream
2 tbls oil
1 tsp vanilla
1 egg slightly beaten

In a large sauce pan, heat 2 - 3 inches oil to 375 degrees. In a large bowl combine whey protein powder, Splenda, baking powder, salt, cinnamon, and nutmeg. Stir in cream, oil, vanilla and egg with a fork until dry ingredients are moist. Drop by teaspoonfuls into oil about 5 or 6 at a time. Fry doughnut drops about a minute each side until golden brown. Make sure inside is cooked. Drain on paper towels. Roll warm doughnuts in a cinnamon/Splenda mixture or ice with cream cheese glaze...or vanilla glaze, below.
These are fab...they puff up and as the same texture as a cake doughnut.

VANILLA GLAZE

1 cup Splenda or sweetener equal to 1 cup sugar
1 1/2 to 2 Tbsp. cream
1/4 tsp. vanilla
Combine and drizzle from a spoon.
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Old 03-04-2010, 05:29 AM   #191
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I made these yesterday and added 2 TBL of sunsweetned coconut, they were good (the ones that didn't cook all thru the center were the best ( lol) and cold thye are great for that fat ridden day old doughnut taste , but I am thinking, that withn a little baking powder, these would puff up better and be able to be used as shells for cream puffs, I will let everyone know unless someone trys first
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Old 03-04-2010, 05:33 PM   #192
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my kitchen still smells like a donut shop
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Old 07-25-2010, 09:30 AM   #193
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So has anyone use baking powder in these? I have yet to make them but am planning on it today because I want to see if I can do the funnel cake thing!
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Old 07-26-2010, 08:26 PM   #194
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subscribing
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Old 07-27-2010, 02:12 AM   #195
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Old 07-27-2010, 04:17 AM   #196
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Just wanted to say we made them the other night and they puffed up pretty good on their own. Looked like skeeters.

I made a double batch and made them small so we got around 22 of them.

We didn't eat them all right away so I put the rest in the fridge. Am going to heat some up in foil in hte toaster oven this morning.
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Old 07-27-2010, 11:09 AM   #197
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Quote:
Originally Posted by jigglenomore View Post
TEMPURA BATTER??!!! Can it really be true? I'm going to try this soon and will be back with the results! What a great idea Darlingnikki!
Oh my goodness!!! Yessssss!!! This is just like Tempura! **faints**
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Old 07-28-2010, 05:42 PM   #198
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i made these with the Designer whey protein with 1/4 of butter and the one egg and the batter was too runny. I made them anyways and they taste pretty good.

I just would like them more round and cake like... they turned out like mini pancakes... I will try again to have some to take on my trip next week...maybe they will come out better.

Today i had a couple with some lc yogurt on side...yummy.
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Old 07-29-2010, 01:51 PM   #199
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i made these with the Designer whey protein with 1/4 of butter and the one egg and the batter was too runny. I made them anyways and they taste pretty good.

I just would like them more round and cake like... they turned out like mini pancakes... I will try again to have some to take on my trip next week...maybe they will come out better.

Today i had a couple with some lc yogurt on side...yummy.
If the batter is runny just add some more protein powder. I usually pack the scoop very tight.
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Old 07-30-2010, 01:22 PM   #200
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Donut holes? Donut holes?? Donut holes???

Sheesh .. I can't wait to get home from work!
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Old 07-30-2010, 02:26 PM   #201
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I just made these a little while ago. My batter was a bit thin so I got more of a funnel cake effect. Added some more protein powder, and got a bit better result, but still they kinda spread all over. I sprinkled sweetener and cinnamon on them and put some cream cheese on some of them. Tastey. Filling. I need to go back and read this whole thread, but I got too impatient and just wanted to eat!
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Old 08-09-2010, 06:38 PM   #202
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I was craving donuts, so I pulled up this recipe and all I can say is its da bomb!!! I was feeling guilty eating them, but they are oh so good! Mine came out round like donut holes, I think it has to do with the oil being hot enough...I think I might try to figure out how to make these into donuts....thank you for the recipe!!!!!!!
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Old 08-09-2010, 08:53 PM   #203
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Just thought that id post that I basically doubled this recipe and cooked in the oven..just cause mine were coming out ok.. but they were very oily for me.. so i wanted to give this a try.

http://www.lowcarbfriends.com/bbs/lo...ownies-18.html

They came out great.
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Old 08-12-2010, 12:49 PM   #204
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just found this thread gonna try the almond flour version soon! thanks
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Old 09-08-2010, 10:00 AM   #205
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I have subscribed to this thread, because donuts are my KRYPTONITE.

I also subscribed to two other threads that were linked here.

Now, have we perfected a chocolate donut yet?
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Old 11-14-2010, 07:17 AM   #206
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Ok. I have made these twice. I agree with Skeeters recipe. I use a Stainless Steel tablespoon measure to drop into the oil. It is pretty runny..but I do like she siad...dip it into the oil..then scoop..and place it in the oil and I get pretty good "hole" shapes. I sometimes have to wipe the Tbsp out to get little remnants of the batter off.

This last batch at the end i had maybe 2 donut holes of batter left. I added about a tsp or so of cocoa and stirred it in. The donuts were good, chocolately but needed a bit more sweetener I think. I may try it again later. It also made the batter a bit cakier.

I will let you know next time I make them. But overall very Yummy. =)

thanks.
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Old 11-14-2010, 07:56 AM   #207
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Ok. I have made these twice. I agree with Skeeters recipe. I use a Stainless Steel tablespoon measure to drop into the oil. It is pretty runny..but I do like she siad...dip it into the oil..then scoop..and place it in the oil and I get pretty good "hole" shapes. I sometimes have to wipe the Tbsp out to get little remnants of the batter off.

This last batch at the end i had maybe 2 donut holes of batter left. I added about a tsp or so of cocoa and stirred it in. The donuts were good, chocolately but needed a bit more sweetener I think. I may try it again later. It also made the batter a bit cakier.

I will let you know next time I make them. But overall very Yummy. =)

thanks.
If its a little runny just add a bit more protein powder to it thats all.
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Old 11-14-2010, 08:36 AM   #208
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I love all these recipes-thanks
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Old 02-24-2011, 09:04 AM   #209
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I have been making these from the original recipe and LOVED them. I have made them as donut holes with great success but of course no good LCF can leave things alone so I bought a Dazey donut maker and have been making them in that and the recipe will make 3 or 4 good size donuts that way. Last night I added sour cream and cocoa and they were super good and so far no stalls with this recipe for me. Whoever would think I could have donuts for supper and still be "legal"?
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Old 02-24-2011, 09:19 AM   #210
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That's the one. Thanks.
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