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Old 07-30-2007, 05:14 PM   #1
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Convert this recipe to a LC version?

I have a few recipes that I'm wondering if they would be easy to convert to a LC version. If anyone ever feels like trying them out, I'd love to know what the results are! This one looks and sounds yummy. I'm going to list a few of them all here in this thread rather than starting new threads for each one.

Cinnamon Swirl Coffeecake



INGREDIENTS

Cake Batter:
3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 cup butter
1 1/3 cups SPLENDA® No Calorie Sweetener, Granulated
1 egg
1/4 cup egg substitute
1/2 cup unsweetened applesauce
2 teaspoons vanilla
1 1/2 cups light sour cream

Filling:
3 tablespoons brown sugar
2 tablespoons ground cinnamon

DIRECTIONS
Preheat oven to 350 degrees F.
Spray a 10-inch tube pan (angel food pan) or nonstick bundt pan with cooking spray. Set aside.

Make cake. Sift the cake flour, baking powder, and soda into a medium-sized mixing bowl. In a large mixing bowl, cream the butter with an electric mixer. Add SPLENDA® Granulated and egg. Beat until smooth. Add the egg substitute and vanilla. Beat briefly to incorporate. Add applesauce and half of the sour cream. Beat until smooth. Add the sifted flour mixture and beat at medium speed just until smooth. Add remaining sour cream and blend just until incorporated and batter is uniform. Set aside.

Make Filling. Place 1/4 of cake batter in a small bowl. Add brown sugar and cinnamon. Stir well.

Place 1/2 of the remaining cake batter into prepared pan. Top with filling. Swirl with knife. Top with remaining batter.

Bake in preheated 350 degrees F oven 50-60 minutes or until a toothpick inserted near the center comes out clean.
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Last edited by ChristiansMom; 07-30-2007 at 05:36 PM..
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Old 07-30-2007, 05:24 PM   #2
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Peanut Butter Chocolate Cheesecake Cups



Crust
36 Reduced-Fat Chocolate Wafers
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
5 tablespoons light butter, melted

Peanut Butter Center
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
3 tablespoons reduced fat peanut butter
3 tablespoons reduced fat cream cheese

Chocolate Filling
4 ounces unsweetened chocolate
8 ounces reduced fat cream cheese
1 3/4 cups SPLENDA® No Calorie Sweetener, Granulated
1/2 cup skim milk
1/2 cup egg substitute
1 teaspoon vanilla

2 ounces sugar-free chocolate, melted (optional)

Directions Preheat oven to 350 degrees F.

Make CRUST. Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. Set aside.

Make PEANUT BUTTER CENTER. Place all center ingredients in a small bowl. Mix until well blended. Set aside.

Make CHOCOLATE FILLING. Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and SPLENDA® Granulated in a small mixing bowl. Beat until soft. Slowly add skim milk. Mix, using a wire whisk, until smooth. Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended. Set aside.

Assemble CUPS. Place 24 mini size foil baking cups on a sheet pan. Evenly divide crust between the 24 baking cups. Firmly press crusts into the bottom of the cups. Place approx. 1/2 tsp of the peanut butter center in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.

Bake in a preheated 350 degrees F oven 10-15 minutes, or until slightly firm to the touch. Chill for approx. 2 hours before serving.

Drizzle optional melted chocolate over the top for a garnish.
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Old 07-30-2007, 05:29 PM   #3
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Lemon Raspberry Bars



Crust:
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
3/4 cup all-purpose flour
1/4 cup light butter
1 pinch salt

Filling:
2 tablespoons all-purpose flour
1 1/4 cups SPLENDA® No Calorie Sweetener, Granulated
1/2 cup egg substitute
1/2 cup half-and-half
1/2 cup fresh lemon juice
1 tablespoon grated fresh lemon peel

1/4 cup reduced sugar raspberry preserves

Directions Preheat oven to 350 degrees F.
Spray an 8X8-inch baking pan generously with butter flavored nonstick spray. Set aside.

To make crust: Mix together flour, SPLENDA® Granulated and salt in a medium mixing bowl. Cut in light butter until the mixture is crumbly, like a streusel topping. Do not overmix. Press dough into prepared 8x8-inch baking pan. Bake in preheated 350 degrees F oven 15-20 minutes or until lightly browned.

To make filling: Place SPLENDA® Granulated and flour in a medium mixing bowl. Stir well. Add egg substitute and half-and-half. Stir until blended. Slowly add lemon juice while stirring constantly. Add lemon peel.

Stir raspberry preserves until they loosen up. Spread evenly over warm crust.
Gently pour lemon mixture over preserves.

Bake in preheated oven 20-25 minutes or until set. Remove from oven and allow to cool before placing in refrigerator.
Chill in refrigerator 2 hours before serving.
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Old 07-30-2007, 05:48 PM   #4
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I do not have a picture of this one - except in the book I own at home. I couldn't find it online

Anyhow, they look so good - it would be wonderful if one of the recipe converting experts around these parts could see a way to make it LC.

Key Lime Yogurt Bars

8 whole graham crackers
1/4 cup Splenda Granular
1/8 teaspoon ground cinnamon
2 tablespoons margarine, melted
1 1/2 cups Splenda Granular
1/3 cup Key Lime Juice
2 cups plain low-fat yogurt
1 cup reduced-fat frozen whipped topping, thawed

Spray an 8x8 inch square pan with vegetable cooking spray. Set aside
Crush graham crackers, reserving 2 tablespoons. Combine graham cracker crumbs, 1/4 cup Splenda Granular, cinnamon and margarine, mixing well. Firmly press mixture evenly on bottom of prepared pan; set aside.
Combine 1 1/2 cups Splenda Granular and lime juice in a heavy saucepan. Bring mixture to a boil. Reduce heat and cook about 5 minutes or until mixture is reduced by half. Set aside to cool.
Stir yogurt into Splenda Granular and lime mixture; fold in whipped topping. Spoon mixture over graham cracker crust; sprinkle with reserved graham cracker crumbs. Cover and freeze at least 4 hours or until firm. Let stand at room temperature 10 minutes before cutting into bars.
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Old 07-30-2007, 07:38 PM   #5
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They all sound yummy. The Cinnamon Swirl Coffee Cake looks especially good and makes me want to bake one!

For the Cinnamon Swirl Coffee Cake, you could probably use Jena Marie's Cake Blend for the flour, and Diabetisweet brown for the brown sugar. I'm not sure how many carbs are in the unsweetened applesauce, but I'm thinking you could use pureed zucchini in place of the applesauce, to save carbs. It looks as though the applesauce is for moisture and/or texture, so if that is the case then pureed zucchini would work.

For the Key Lime Yogurt bars, you could use kevin's mock graham cracker crust in place of the graham crackers, and make your own splenda sweetened whipped cream in place of the reduced fat frozen whipped topping

I'm sure someone with more experience will come along and give input though.
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Last edited by Yummy's_Girl; 07-30-2007 at 08:37 PM..
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Old 07-30-2007, 08:08 PM   #6
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Thank you Sammi! I want to try them all When I get some extra money next month, I'm going to place an order through this site for some of the products that kevinpa uses and try to experiment with converting some of the yummy recipes - until then, if anyone tries it themselves, I hope they will post the results too!
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Old 07-30-2007, 08:36 PM   #7
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I know that Kevin has done alot of LC recipes and so has Linda Sue, maybe one of them can help you out. If you haven't already, I'd check out their websites, alot of good recipes on both of them. Might give you some good ideas I don't keep all the protein powders and things in the house so I can't make alot of them. Probably for the best right now..lol..I can't do those things unless I am in maintnance and I have a long way to go till I am there again.
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Old 07-30-2007, 08:38 PM   #8
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I have vacation coming up in a couple weeks. Maybe I will try the Cinnamon swirl coffee cake.

BTW, you can make your own Jena Marie's Cake blend and mix it up ahead of time, then store it in an airtight container.
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Old 07-31-2007, 08:32 AM   #9
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Quote:
I know that Kevin has done alot of LC recipes and so has Linda Sue, maybe one of them can help you out. If you haven't already, I'd check out their websites, alot of good recipes on both of them.
I second this! I think you will find that Kevin's cake mix recipe will help as well..

I would also suggest searching this site for key words in your recipes such as "coffee cake" or "peanut butter cheesecake." I can just about guarantee that there are recipes on this board, Kevin's site and Linda Sue's site that will be close approximations to the recipes you provided.
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Old 07-31-2007, 08:51 AM   #10
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Can someon help me understand something - Is Jena Marie's Cake Blend something that you have to buy? Or is it something you can make up at home?

I tried searching through the recipes, but couldn't figure it out.
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Old 07-31-2007, 09:45 AM   #11
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Quote:
Originally Posted by Madam De Leon View Post
Can someon help me understand something - Is Jena Marie's Cake Blend something that you have to buy? Or is it something you can make up at home?

I tried searching through the recipes, but couldn't figure it out.
Jena Marie at one time sold low carb flours and had a recipe for a cake flour blend that you mixed yourself using her flours. She no longer sells flour but you can buy those same flour here at netrition to mix up her recipe.

Here is the link to the recipe.
Bergenfield Cocoa

Last edited by Kevinpa; 07-31-2007 at 09:52 AM..
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Old 07-31-2007, 10:25 AM   #12
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Thanks for the info - going to check out the recipe!
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Old 07-31-2007, 10:29 AM   #13
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I'll take a stab at the Lemon Raspberry Bars- those sound great!
I'd use the almond flour pound cake recipe for the cake base, maybe make it a little dryer than normal, not a 'crumb, but not wet either.
For the filling, you could take any sugar free raspberry jam or preserves and cook those with an egg yolk or other thickener along with the lemon juice.
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Old 08-02-2007, 11:03 AM   #14
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Quote:
Originally Posted by ChristiansMom View Post
I have a few recipes that I'm wondering if they would be easy to convert to a LC version. If anyone ever feels like trying them out, I'd love to know what the results are!

Cinnamon Swirl Coffeecake


OK Diana here is my LC version. 12 servings. 4.1 carbs each.

I followed the directions exactly except for using my subs.

Cake Batter:
3 cups lc cake and cookie flour mix
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 cup shortening
1 splenda quick pack
1/3 cup granular erythritol
1 T. not/Sugar
2 egg
1/2 cup unsweetened applesauce
2 teaspoons vanilla

**1 1/2 cups light sour cream (I omitted this and used the following for it)

1 1/8 cup calorie countdown 2% milk
1/2 cup melted butter
1 1/8 tsp. lemon juice

Filling:
3 tablespoons diabetiSweet brown sugar
2 tablespoons ground cinnamon







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Old 08-02-2007, 01:23 PM   #15
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The testers have spoken and give it a unanimous .

A comment almost everyone made though was it would be even better with chopped pecans in the cinnamon layer.
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Old 08-02-2007, 01:45 PM   #16
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Sorry to ask a strange question, but is this cake like the old "Sock It To Me" cake made with a cake mix and additives like sour cream. Yes, I can see there is no sour cream! but taste wise?

And speaking of that--[COLOR="DarkRed"]Kevin[/COLOR]. . .your Cake in a Bag would be good too with the sour cream and streuscil layer. . .

I agree on the pecans!
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Old 08-02-2007, 01:49 PM   #17
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Okay, here are the high carb ingredients, and usually the cake mix was the Butter one:

1 box yellow cake mix
1 cup sour cream
1/3 cup oil

Those were mixed together

Then
2 tsp. ground cinnamon
2 Tbls. brown sugar
1 cup chopped pecans
1/4 cup sugar

That's the swirl stuff.

HTH
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Old 08-02-2007, 01:52 PM   #18
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Got some of it wrong, trying to be copyright correct:

box yellow cake mix
1 cup sour cream
1/3 cup oil
2 tsp. ground cinnamon
2 Tbls. brown sugar
1 cup chopped pecans
1/4 cup sugar
4 eggs
1/4 cup water



Take 2 Tbls. of the cake mix and mix with the cinnamon,brown sugar, and pecans; set aside. In large bowl, blend cake mix,sour cream,oil,water,eggs, and sugar. Beat on high speed for 2 minutes. Pour 2/3 of batter into greased prepared bundt pan.




Sprinkle the cinnamon sugar mixture in the center of this and spread remaining batter evenly over this. Bake at 375°

There's a glaze too.
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Old 08-02-2007, 02:13 PM   #19
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Quote:
Originally Posted by magnamater View Post
Sorry to ask a strange question, but is this cake like the old "Sock It To Me" cake made with a cake mix and additives like sour cream. Yes, I can see there is no sour cream! but taste wise?

And speaking of that--[COLOR="DarkRed"]Kevin[/COLOR]. . .your Cake in a Bag would be good too with the sour cream and streuscil layer. . .

I agree on the pecans!
Yes Janie, this reminds me of the the old HC streuscil in the middle coffee cake. It's not a light cake, but then most coffee cakes I have had usually are not.
As far as the cake in the bag goes, if you examine the flour ingredients and compare them to my lc cake and cookie mix you will see that they are very similar with a small variation. Anyway to make a long story short, Yes I think the cake in the bag would work also. The long and the short of it though is the mix gives me the versatility to scoop and bake with a wider range of recipe like AP flour and so far I am please with the results.


So did I answer your question.....
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Old 08-02-2007, 02:18 PM   #20
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Yes, I can see there is no sour cream!
BTW,

1 1/8 cup calorie countdown 2% milk
1/2 cup melted butter
1 1/8 tsp. lemon juice

This is a 1 1/2 cup sour cream sub I found awhile back and have found it to have a better taste than sour cream.
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Old 08-02-2007, 02:59 PM   #21
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Mag, I make DH a sock-it-to-me cake a few times a year lol -his mom used to make it and he just loves them!
Don't think he'd go for a low-carb alternative of that one
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Old 08-02-2007, 03:24 PM   #22
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Kevin!!

It looks delicious! Thank you so much for trying it out and posting back. I'm glad to hear that your testers like it too and I agree, I bet the pecans would be a great addition.

Seriously, have you ever considered marketing your cake and cookie mixes (in the bags)? I wonder how much you would charge
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Old 08-02-2007, 05:25 PM   #23
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I'll take a stab at the Lemon Raspberry Bars- those sound great!
I agree... those sound really good (along with the others too!). One question to anyone out there if you wanted to just use regular eggs instead... how many would you use to equal "1/2 cup egg substitute" in the recipe?
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Old 08-02-2007, 05:26 PM   #24
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Good to know about the sour cream.

Yes, you answered my question! I do see.

I see your lc cookie and cake flour mix would be a good thing to have on hand!

Yet another tool.
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Old 08-02-2007, 05:35 PM   #25
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I agree... those sound really good (along with the others too!). One question to anyone out there if you wanted to just use regular eggs instead... how many would you use to equal "1/2 cup egg substitute" in the recipe?
The Cinnamon Swirl Coffeecake called for 1/4 cup egg substitute and I used 1 large egg to replace it. If you crack open a large egg in a 1/4 cup measure it fills it up to the top.
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Old 08-02-2007, 06:19 PM   #26
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does anyone have a link handy to Kevin's LC cake and cookie flour that he developd recently? I can't seem to find it and forgot to write it down
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Old 08-02-2007, 06:31 PM   #27
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Kevins LC Cake or Cookie Flour mix
1 cup LC cake or cookie flour mix (9 carbs)

1/2 cup carbquik
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1/8 cup almond flour
1 Tbs resistant wheat starch 75
1 tsp not/Sugar

I actually multiplied this by 8 to yeild me just slightly over 8 cups.

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Old 08-02-2007, 07:03 PM   #28
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Thanks Betty!

I want to get soem of this mixed up this weekend hopefully
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Old 08-03-2007, 07:39 AM   #29
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The Cinnamon Swirl Coffeecake called for 1/4 cup egg substitute and I used 1 large egg to replace it. If you crack open a large egg in a 1/4 cup measure it fills it up to the top.
Thanks Kevin!!!
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Old 10-11-2007, 07:55 AM   #30
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Lemon Raspberry Bars

Quote:
Originally Posted by ChristiansMom View Post
Lemon Raspberry Bars.
I followed the directions above exactly except for using my subs.

Here is my LC version. 9 servings. 4.1 carbs each.
These are really good!! The lemon and raspberry combination is great.

Crust:

3/4 cup lc cake and cookie flour mix
1/4 cup butter
1 splenda quick pack
1 pinch salt

Filling:
1/4 cup lc cake and cookie flour mix
1 splenda quick pack
1 T. granular erythritol
2 large eggs
1/4 cup ricotta cheese
1/4 cup cc milk
1/4 cup lemon juice


1 cup freeze dried raspberries hydrated in 1/2 cup sf monin raspberry syrup













Last edited by Kevinpa; 10-11-2007 at 07:58 AM..
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