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Old 03-10-2012, 08:47 AM   #61
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Originally Posted by Tilly View Post
For vanilla whipped cream, (I know, I need everything spelled out for me, sorry) do I add a bit of vanilla to the HWC and just whip it? Or do I also add a bit of sweetener? It just makes it look so pretty piped along the edge.
Yes, you can add a little vanilla and sweetener to the cream before you whip it.
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Old 11-18-2013, 05:26 PM   #62
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BUMP! I think I'm going to try this out for Thanksgiving.
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Old 11-18-2013, 07:58 PM   #63
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I make 'mock' apples by simmering zucchini, lemon juice and sweetner until just tender...do you think this would work instead of real apples? Would it save many carbs?

I used to make mock apple cobbler with zucchini and NO ONE could tell the difference...I even sliced the zucchini to look like apple slices.
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Old 11-19-2013, 05:37 AM   #64
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Originally Posted by cherrytt_too View Post
I make 'mock' apples by simmering zucchini, lemon juice and sweetner until just tender...do you think this would work instead of real apples? Would it save many carbs?

I used to make mock apple cobbler with zucchini and NO ONE could tell the difference...I even sliced the zucchini to look like apple slices.
I checked the carb counts and 8 ounces of zucchini have about 3 net carbs and 8 ounces of apples have 20 net carbs.
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Old 11-19-2013, 05:52 AM   #65
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Some people also use cooked chayote for apples, with the Alpine SF cider mix.
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Old 11-19-2013, 08:39 AM   #66
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I also add cinnamon to the 'apple' mixture while it simmers.

I'm going to try this for Thanksgiving. I may add some salted caramel divinci's to the slivered almonds and give them a stir before topping the cake too. Hmmmm.


Linda Sue, I have always enjoyed so many of your recipes. Thank you SO MUCH!
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Old 12-15-2013, 09:23 AM   #67
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Wow. I made this finally and it was one of the best LC desserts I have made. I was hesitant as three layers is usually more than I am willing to mess with but it went together quickly. I used the canned no sugar added apples someone upthread suggested so that made it quicker. Will definitely make this one again.
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Old 12-15-2013, 10:18 AM   #68
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It's been a while since I read through this whole thread but has anyone come up with a crust for it that doesn't require Carbquik or Carbalose flour? I don't buy those anymore. I'm wondering if anyone has come up with an alternative using almond flour? I've avoided making my own recipe because I'm not sure what to use to make the crust.
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Old 12-15-2013, 11:17 AM   #69
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I used an old Atkins Bake Mix to make mine and it came out nice. There are Faux Bake mixes made with Almond Flour and whey protein, Maybe that would work? or would that be more like carbquick in texture?

Faux Atkins Bake Mix ( No Soy)
1 cup almond flour
1 cup vital wheat gluten
1 cup unflavored whey protein powder
4 packets Splenda
2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

I guess I could try this. I have a couple of Chayote squash I don't know what with to do, and I've got all of these ingredients. But honestly, Linda Sue, I'm sure whatever crust is beneath , it will taste delicious.
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Old 12-15-2013, 11:52 AM   #70
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I used 1 1/2 cups of almond flour (168 grams)
1/4 cup butter, melted
1/4 cup sugar substitute (I used 50 grams of powdered erythritol and 1 pinch of NuNaturals stevia, old formula)

I didn't bake the crust and cheesecake separately. I mixed up the crust and baked it with the cheesecake. It worked out great!
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Old 12-15-2013, 05:06 PM   #71
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I used this one from Maria for her cheesecake. It's what'd I use to make your cheesecake again.

1 1/2 C almond flour(blanched)
1/2 C Coconut flour
1 tsp baking powder
1 C coconut oil or butter
1 C swerve (or your preference)
2 tsp stevia glycerite (not necessary, in my opinion)
1 tsp salt

Everyone loved this and and when my DD3 took the leftovers to work they just about licked the pan.
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Old 12-16-2013, 08:46 AM   #72
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Quote:
Originally Posted by Dreamchaser View Post
I used 1 1/2 cups of almond flour (168 grams)
1/4 cup butter, melted
1/4 cup sugar substitute (I used 50 grams of powdered erythritol and 1 pinch of NuNaturals stevia, old formula)

I didn't bake the crust and cheesecake separately. I mixed up the crust and baked it with the cheesecake. It worked out great!
That's what I was hoping to hear. That's one really nice thing about this recipe is that the crust bakes at the same time as the filling. I would have to use liquid Splenda though because I don't do sugar alcohols. I do have some Truvia that I could throw in if I have to but I'd rather not because I don't think that the cooling effect would be very nice with this cheesecake.
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Old 12-17-2013, 08:08 AM   #73
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