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 09-12-2010, 12:18 PM   #271
Very Gabby LCF Member!!!
 
mac24312's Avatar
 
Join Date: Jun 2007
Location: Far SW Virginia
Posts: 3,563
Gallery: mac24312
Stats: 250/130/140
WOE: Stella Style/My OWN LC WOL ;]/Maintenance
Start Date: October 07 2006 Over 6 years on Atkins ;]
I sure hope not Carolyn! I have 3 more can of pumpkin that is stored in my cabinet and its good till 2012! I will save that to use at Thanksgiving and Christmas just in case! I LOVE this recipe!
mac24312 is offline   Reply With Quote

Sponsored Links
Old 09-12-2010, 01:08 PM   #272
Senior LCF Member
 
mistyjo1's Avatar
 
Join Date: Mar 2010
Location: ontario canada
Posts: 210
Gallery: mistyjo1
Stats: 226/185/140
WOE: moderate carbs
Start Date: march 31/1010
bumping
mistyjo1 is offline   Reply With Quote
Old 09-13-2010, 09:39 AM   #273
Blabbermouth!!!
 
Melrose's Avatar
 
Join Date: Apr 2003
Location: Richmond, VA
Posts: 7,080
Gallery: Melrose
WOE: Atkins Again
Start Date: Restarting: 11.11.13
Can't get canned pumpkin at all!
Melrose is offline   Reply With Quote
Old 09-14-2010, 09:00 AM   #274
Major LCF Poster!
 
Join Date: Feb 2010
Location: Philippines
Posts: 2,916
Gallery: dollkey
Stats: restart 06-11/150.2/150.2/108 ht 4'11"
WOE: Dukan Attack Phase
Start Date: 06/13/11
Don't tell me there is a pumpkin shortage. I just asked my MIL to send me canned pumpkin specifically for this recipe! I don't think calabasa squash would be the same
dollkey is offline   Reply With Quote
Old 09-14-2010, 09:08 AM   #275
Very Gabby LCF Member!!!
 
Missouri_Librarian's Avatar
 
Join Date: Jan 2010
Location: St. Joseph, Missouri
Posts: 3,976
Stats: 254/223/152
WOE: lc
Start Date: 1/2014
Quote:
Originally Posted by dollkey View Post
Don't tell me there is a pumpkin shortage. I just asked my MIL to send me canned pumpkin specifically for this recipe! I don't think calabasa squash would be the same
Yep sorry most stores are saying around here will be mid oct before we start seeing any...I am this weekend going to make a bunch of my own and fill my deep freeze freezer as the stores are now getting in fresh pumpkins..
Missouri_Librarian is offline   Reply With Quote
Old 09-15-2010, 10:05 AM   #276
Blabbermouth!!!
 
tinatina's Avatar
 
Join Date: Jun 2007
Location: WV
Posts: 6,594
Gallery: tinatina
Stats: 223/187/130 5ft3.5in
WOE: South Beach
Start Date: 2007
i couldnt find any in two different grocery stores, :,( i've got one more place to look before i become desperate. lol
tinatina is offline   Reply With Quote
Old 09-15-2010, 10:36 AM   #277
Senior LCF Member
 
Wishin's Avatar
 
Join Date: Feb 2009
Location: Maryland
Posts: 379
Gallery: Wishin
Hi - I just saw a short story on the news last night and they were talking to a pumpkin farmer. He was showing his pumpkins deflated (not sure how else to describe it) and ones that had fallen off of the vine. He said the flooding rains had ruined most of his crop. I didn't catch where he was located. I think I will start looking for pumpkin this weekend at the store.
Wishin is offline   Reply With Quote
Old 09-27-2010, 09:12 AM   #278
Senior LCF Member
 
aguamenti22's Avatar
 
Join Date: Oct 2009
Location: SOUTH TEXAS BABY!
Posts: 746
Gallery: aguamenti22
Stats: 238/195/180
WOE: ATKINS
Start Date: 05/13/10
I just made this last night. I had a piece will it was kinda warm and it was really good. Im eating a piece right now after it chilled in the fridge all night and its even better! Creamy, smooth, dense and delicious! Oh yeah I used 4 eggs instead of 5 but thats all the changes I made.


One thing I notice is its not very sweet. Does anybody feel the same way? It is sweet, I just would have liked it sweeter.
aguamenti22 is offline   Reply With Quote
Old 09-27-2010, 10:28 AM   #279
Senior LCF Member
 
Wishin's Avatar
 
Join Date: Feb 2009
Location: Maryland
Posts: 379
Gallery: Wishin
Would someone be able to post a picture, some have talked about how good this looks but I didn't see a picture. Thanks!
Wishin is offline   Reply With Quote
Old 09-27-2010, 10:44 AM   #280
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,364
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
LOL..It looks like a big pumpkin pie with no crust. The texture is very similar to pumpkin pie texture..
CarolynF is offline   Reply With Quote
Old 09-27-2010, 11:05 AM   #281
Very Gabby LCF Member!!!
 
Missouri_Librarian's Avatar
 
Join Date: Jan 2010
Location: St. Joseph, Missouri
Posts: 3,976
Stats: 254/223/152
WOE: lc
Start Date: 1/2014
Quote:
Originally Posted by Wishin View Post
Would someone be able to post a picture, some have talked about how good this looks but I didn't see a picture. Thanks!
Linda sue has a picture on page 1 of this thread...
Missouri_Librarian is offline   Reply With Quote
Old 09-27-2010, 12:51 PM   #282
Senior LCF Member
 
aguamenti22's Avatar
 
Join Date: Oct 2009
Location: SOUTH TEXAS BABY!
Posts: 746
Gallery: aguamenti22
Stats: 238/195/180
WOE: ATKINS
Start Date: 05/13/10
Bumping for my question!
aguamenti22 is offline   Reply With Quote
Old 09-27-2010, 08:29 PM   #283
Pam
Major LCF Poster!
 
Pam's Avatar
 
Join Date: Oct 2004
Location: Indiana
Posts: 1,028
Gallery: Pam
Stats: 181/150/145
WOE: moderate carbs
Start Date: March 2001
Quote:
Originally Posted by aguamenti22 View Post
I just made this last night. I had a piece will it was kinda warm and it was really good. Im eating a piece right now after it chilled in the fridge all night and its even better! Creamy, smooth, dense and delicious! Oh yeah I used 4 eggs instead of 5 but thats all the changes I made.


One thing I notice is its not very sweet. Does anybody feel the same way? It is sweet, I just would have liked it sweeter.
It's sweet enough to me, but I add whipped cream or lc ice cream on top. Just add more sweetener next time you make it.
Pam is offline   Reply With Quote
Old 09-30-2010, 08:31 PM   #284
Why wait, just do it NOW!
 
Beeb's Avatar
 
Join Date: Feb 2004
Location: A REAL Jersey Girl!!
Posts: 12,062
Gallery: Beeb
Stats: Then: 162.4 Now: 158 :( Darn Holidays!!
WOE: No Diet = No Stress! Just eating healthy!
I made this tonight to bring to a non-low carb ladies night party. When I read the menu for this party I got sick! Every High Carb Food/Sugary snack thing you can imagine, even a chocolate fountain with "goodies" to dip in it!! I figured if I didn't make something for me to eat, I wasn't going to eat!! They are grilling me a piece of chicken without the BBQ sauce (thank you) and I'm also bringing a nice antipasto salad with lots of cheese and meat!

I did the original Pumpkin Bake recipe with a few tweaks: Added 3 tbs of sour cream, 2 tbs of DiabetaSweet brown sugar, and 1 tbs of unflavored Protein Powder to the Pumpkin bake and then I put this on top from post #75 on the thread from Cricket4t:

Topping:
1 cup almond flour
2 tablespoons VWG
1/3 cup Splenda
1/3-cup pecans, chopped
1 teaspoon cinnamon
4 tablespoons butter, melted

Combine topping ingredients; sprinkle over casserole. Return to oven for a few minutes to brown the topping.

Here is what I got and even though I only tasted a tiny bit, it's tastes divine!

__________________

A man asked Gautama Buddha, "I want happiness." Buddha said, "First remove "I," that's Ego, then remove "want," that's Desire. See now you are left with only "Happiness.”

Last edited by Beeb; 09-30-2010 at 08:33 PM..
Beeb is offline   Reply With Quote
Old 10-01-2010, 03:39 AM   #285
Very Gabby LCF Member!!!
 
mac24312's Avatar
 
Join Date: Jun 2007
Location: Far SW Virginia
Posts: 3,563
Gallery: mac24312
Stats: 250/130/140
WOE: Stella Style/My OWN LC WOL ;]/Maintenance
Start Date: October 07 2006 Over 6 years on Atkins ;]
Quote:
Originally Posted by beeb View Post
I made this tonight to bring to a non-low carb ladies night party. When I read the menu for this party I got sick! Every High Carb Food/Sugary snack thing you can imagine, even a chocolate fountain with "goodies" to dip in it!! I figured if I didn't make something for me to eat, I wasn't going to eat!! They are grilling me a piece of chicken without the BBQ sauce (thank you) and I'm also bringing a nice antipasto salad with lots of cheese and meat!

I did the original Pumpkin Bake recipe with a few tweaks: Added 3 tbs of sour cream, 2 tbs of DiabetaSweet brown sugar, and 1 tbs of unflavored Protein Powder to the Pumpkin bake and then I put this on top from post #75 on the thread from Cricket4t:

Topping:
1 cup almond flour
2 tablespoons VWG
1/3 cup Splenda
1/3-cup pecans, chopped
1 teaspoon cinnamon
4 tablespoons butter, melted

Combine topping ingredients; sprinkle over casserole. Return to oven for a few minutes to brown the topping.

Here is what I got and even though I only tasted a tiny bit, it's tastes divine!

LOOKS great Linda!
I love your new picture also!
This might be what I fix for Thanksgiving this year...I plan ahead!
Have a good day!
mac24312 is offline   Reply With Quote
Old 10-02-2010, 07:59 AM   #286
Very Gabby LCF Member!!!
 
bettyee's Avatar
 
Join Date: Jul 2004
Posts: 3,649
Gallery: bettyee
Stats: *
WOE: Atkins
Don't laugh, but last week I was craving a late night snack and grabbed the last slice of pumpkin bake and a couple pieces of bacon. O-M-G it was soooooo good together!!! HaPpY mOuTh! I'm still thinking of it! I even made note of the bacon in my recipe folder.
bettyee is offline   Reply With Quote
Old 10-02-2010, 05:27 PM   #287
Major LCF Poster!
 
crazywoman-n-wy's Avatar
 
Join Date: Aug 2004
Location: WY
Posts: 2,474
Gallery: crazywoman-n-wy
Stats: 132/116/100
WOE: My way - low carb
Start Date: Aug 2003
I've made this and used it as a side dish before. As such, I didn't want it any sweeter (personally). (Kinda like a sweet potato casserole.)

If you think it needs to be more sweet, then add more sweetener.
crazywoman-n-wy is offline   Reply With Quote
Old 10-08-2010, 08:27 AM   #288
Very Gabby LCF Member!!!
 
freeman525's Avatar
 
Join Date: Jun 2007
Location: Beautiful Western North Carolina
Posts: 3,433
Gallery: freeman525
Stats: (241)201.8/197.5/141
WOE: LC
Start Date: Restart 12/30/13
beeb, I made a double batch Wednesday and added in some sour cream and Brown Sugar Twin per your post. I also used Torani Gingerbread Syrup for the sweetening and spices. It turned out great. Thanks for your post. I'm going to try your "streusel" topping when I make this for a tailgating party in two weeks.

Janice
freeman525 is offline   Reply With Quote
Old 10-18-2010, 05:18 PM   #289
Way too much time on my hands!
 
Stevie Renee's Avatar
 
Join Date: Jun 2002
Posts: 13,986
Gallery: Stevie Renee
Start Date: July 2000
Quote:
Originally Posted by beeb View Post
I made this tonight to bring to a non-low carb ladies night party. When I read the menu for this party I got sick! Every High Carb Food/Sugary snack thing you can imagine, even a chocolate fountain with "goodies" to dip in it!! I figured if I didn't make something for me to eat, I wasn't going to eat!! They are grilling me a piece of chicken without the BBQ sauce (thank you) and I'm also bringing a nice antipasto salad with lots of cheese and meat!

I did the original Pumpkin Bake recipe with a few tweaks: Added 3 tbs of sour cream, 2 tbs of DiabetaSweet brown sugar, and 1 tbs of unflavored Protein Powder to the Pumpkin bake and then I put this on top from post #75 on the thread from Cricket4t:

Topping:
1 cup almond flour
2 tablespoons VWG
1/3 cup Splenda
1/3-cup pecans, chopped
1 teaspoon cinnamon
4 tablespoons butter, melted

Combine topping ingredients; sprinkle over casserole. Return to oven for a few minutes to brown the topping.

Here is what I got and even though I only tasted a tiny bit, it's tastes divine!

Did you use liquid splenda or the powdered?

Stevie Renee is offline   Reply With Quote
Old 10-18-2010, 05:27 PM   #290
Major LCF Poster!
 
newyorkmeg's Avatar
 
Join Date: Oct 2009
Location: The Bronx
Posts: 1,222
Gallery: newyorkmeg
Stats: 247/152/healthy 5'8"
WOE: Just LC
Start Date: 10/09
I have to get over my fear of baking
newyorkmeg is offline   Reply With Quote
Old 10-20-2010, 12:19 AM   #291
Senior LCF Member
 
DooneBug's Avatar
 
Join Date: Aug 2010
Location: Arizona
Posts: 461
Gallery: DooneBug
Stats: 232/216/160
WOE: Low Carb/Strength Training
Start Date: August 2010
I have only Splenda packets and liquid sweet n low. Is the sweetener only for taste or does it add to the texture?
DooneBug is offline   Reply With Quote
Old 10-20-2010, 10:48 AM   #292
Major LCF Poster!
 
crazywoman-n-wy's Avatar
 
Join Date: Aug 2004
Location: WY
Posts: 2,474
Gallery: crazywoman-n-wy
Stats: 132/116/100
WOE: My way - low carb
Start Date: Aug 2003
Quote:
Originally Posted by DooneBug View Post
I have only Splenda packets and liquid sweet n low. Is the sweetener only for taste or does it add to the texture?
DooneBug, The sweetener is only for taste. It doesn't add anything to the texture. Use whatever sweetener you have or you prefer equal to 1/2 sugar (or the sweeteness to your taste).
crazywoman-n-wy is offline   Reply With Quote
Old 10-20-2010, 11:18 AM   #293
Senior LCF Member
 
DooneBug's Avatar
 
Join Date: Aug 2010
Location: Arizona
Posts: 461
Gallery: DooneBug
Stats: 232/216/160
WOE: Low Carb/Strength Training
Start Date: August 2010
Thanks! I just made it. I reduced it to 3 eggs and added vanilla and five packets of Splenda. Will post back!
DooneBug is offline   Reply With Quote
Old 10-20-2010, 01:21 PM   #294
Way too much time on my hands!
 
Stevie Renee's Avatar
 
Join Date: Jun 2002
Posts: 13,986
Gallery: Stevie Renee
Start Date: July 2000
Quote:
Originally Posted by DooneBug View Post
Thanks! I just made it. I reduced it to 3 eggs and added vanilla and five packets of Splenda. Will post back!
Please do
Stevie Renee is offline   Reply With Quote
Old 10-20-2010, 03:25 PM   #295
Senior LCF Member
 
DooneBug's Avatar
 
Join Date: Aug 2010
Location: Arizona
Posts: 461
Gallery: DooneBug
Stats: 232/216/160
WOE: Low Carb/Strength Training
Start Date: August 2010
Very good! Creamy texture, not too sweet. Not eggy at all.

Next time, I'll use two boxes of cream cheese and maybe some heavy whipping cream. I love a denser texture.
DooneBug is offline   Reply With Quote
Old 10-20-2010, 05:06 PM   #296
Senior LCF Member
 
Join Date: Mar 2002
Location: Dallas, TX
Posts: 144
Gallery: SalDal99
Stats: 176/171/145
WOE: low carb
Start Date: 4/8/2013
I made this tonight. My 9yr old lc'ing son said it was the best thing he's ever ate. Said if he could eat this and Hood lc chocolate milk for the rest of his life, he'd be happy forever.
SalDal99 is offline   Reply With Quote
Old 10-20-2010, 05:59 PM   #297
Big Yapper!!!!
 
MsWoods's Avatar
 
Join Date: Aug 2006
Location: Tx
Posts: 9,378
Gallery: MsWoods
Stats: 399/217.5/169
WOE: Low Carb
Start Date: 06/22/09
OMG Beeb that looks amazing! For some reason those nuts look like rasins to me, which sounds awesome too! I wonder how many carbs are in a few rasins (if you chopped them up). I bet that would taste great.
MsWoods is online now   Reply With Quote
Old 10-21-2010, 07:37 AM   #298
Senior LCF Member
 
Join Date: Sep 2010
Location: Florida
Posts: 66
Gallery: neneRN
Stats: 5'1", 149/125.4/115-120
WOE: lMedi Weight Loss
Start Date: Restart 12/03/13
I made this last night and it is amazing!!! Exactly like pumpkin pie; I subbed out a few things: I used one whole egg and 1 cup of Egg Beaters, FF cream cheese, added an extra tsp of cinnamon since I didn't have pumpkin pie spice, and added tsp of vanilla and couple dashes os salt. I cooked in full sized muffin tins (and still had batter left over) for 30 minutes. So for 14 good sized servings, my ingredients came to 50 cal/3.5 carbs/5.5 protein per serving. Had it for breakfast...I could eat this for every meal
neneRN is offline   Reply With Quote
Old 10-21-2010, 11:39 AM   #299
Way too much time on my hands!
 
Stevie Renee's Avatar
 
Join Date: Jun 2002
Posts: 13,986
Gallery: Stevie Renee
Start Date: July 2000
Quote:
Originally Posted by DooneBug View Post
Very good! Creamy texture, not too sweet. Not eggy at all.

Next time, I'll use two boxes of cream cheese and maybe some heavy whipping cream. I love a denser texture.
I will too - like the dense.

I am going to double the recipe.

Stevie Renee is offline   Reply With Quote
Old 10-21-2010, 11:42 AM   #300
Way too much time on my hands!
 
Stevie Renee's Avatar
 
Join Date: Jun 2002
Posts: 13,986
Gallery: Stevie Renee
Start Date: July 2000
Quote:
Originally Posted by LindaSue View Post
This was excellent and I've never been a big fan of pumpkin pie. I'm starting to like it a lot after tasting this. Here is the recipe as I made it along with my comments at the end:



JODY'S PUMPKIN BAKE
8 ounces cream cheese, softened
5 eggs
1/2 cup granular Splenda or equivalent liquid Splenda
15 ounce can pumpkin
1/2 tablespoon pumpkin pie spice
1 teaspoon cinnamon

Put the cream cheese in a medium mixing bowl and beat with an electric mixer until smooth. Add the remaining ingredients and beat well. Pour into a 6x8" greased glass baking dish. Bake at 350º about 40 minutes or until the center feels firm and a knife inserted in the center comes out relatively clean. Cool, then chill before serving.

Makes 4-6 servings

With granular Splenda:
Per 1/4 Recipe: 342 Calories; 27g Fat; 14g Protein; 14g Carbohydrate; 5g Dietary Fiber; 9g Net Carbs
Per 1/6 Recipe: 228 Calories; 18g Fat; 9g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per 1/4 Recipe: 330 Calories; 27g Fat; 14g Protein; 11g Carbohydrate; 5g Dietary Fiber; 6g Net Carbs
Per 1/6 Recipe: 220 Calories; 18g Fat; 9g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

Jody said she gets four large servings out of this but I thought I'd save a few carbs and serve smaller pieces. This is very good and I think the spices and sweetness are just right. I tasted it while still warm and it was nice like that but it made the whipped cream melt. After trying it, I think that making this into just four servings is a bit over the top. Six servings is more realistic. I will probably make this again for Thanksgiving instead of a pumpkin pie although this tastes pretty much like pumpkin pie. Despite the cream cheese it is nothing like a cheesecake.
Is there a recipe for the topping?
Stevie Renee 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 12:22 AM.


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