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Old 01-23-2008, 08:09 PM   #61
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Didnt someone post a waffle recipe somewhere?
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Old 01-23-2008, 08:15 PM   #62
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Didnt someone post a waffle recipe somewhere?
I haven't seen a waffle- but I know people make french toast out of them
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Old 01-23-2008, 09:12 PM   #63
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this thread is BOOKMARKED! so many yummy recipes in here
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Old 01-24-2008, 03:38 AM   #64
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Mmm..Oopsie's.
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Old 01-24-2008, 05:17 AM   #65
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Mmm..Oopsie's.
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Old 01-24-2008, 12:01 PM   #66
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I found the original recipe, but, has there been any good changes to it? It calls for eggs, Splenda, salt, cr. of tattar, and cream cheese.
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Old 01-24-2008, 02:54 PM   #67
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Cocapelle-- the original recipe called for 3 Tbsp of cream cheese. My version is three ounces! It's more of the good stuff, and it's more supple and multi-functional.
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Old 01-24-2008, 05:36 PM   #68
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Chocolate Almond Oopsies

3 large eggs
3 pks splenda or 6 drops sweetzfree
1 TBLS Diabetisweet
1 TBLS Powdered Erythritol
1 oz unsweetened chocolate, melted
1 TBLS Dark Cocoa
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

1pkg splenda or 2 drops sweetzfree

Sliced Almonds for garnish

Separate the eggs, add sweeteners, chocolate and cocoa, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together.
In a separate bowl, whip egg whites and cream of tartar and 1pkg splenda or 2 drops sweetzfree until stiff Using a spatula fold the egg yolk/chocolate mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly. Sprinkle with sliced almonds

Bake about 30 minutes at 300*

Chocolate Almond Blackberry Oopsie

Split a chocolate almond oopsie, spread whipped cream and a few blackberries or your berry of choice on the bottom layer. Top with top of oopsie, crush some berries with sweetener and spread most on plate add more whipped cream, drizzle with the rest of the crushed berries and 1 TBLS sugar free Chocolate sauce. Seriously Yummy.
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Old 01-24-2008, 05:37 PM   #69
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Those look BEAUTIFUL, shadowzip! Absolutely bakery-quality.
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Old 01-24-2008, 06:28 PM   #70
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Quote:
Originally Posted by shadowzip View Post
Chocolate Almond Oopsies

3 large eggs
3 pks splenda or 6 drops sweetzfree
1 TBLS Diabetisweet
1 TBLS Powdered Erythritol
1 oz unsweetened chocolate, melted
1 TBLS Dark Cocoa
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

1pkg splenda or 2 drops sweetzfree

Sliced Almonds for garnish

Separate the eggs, add sweeteners, chocolate and cocoa, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together.
In a separate bowl, whip egg whites and cream of tartar and 1pkg splenda or 2 drops sweetzfree until stiff Using a spatula fold the egg yolk/chocolate mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly. Sprinkle with sliced almonds

Bake about 30 minutes at 300*

Chocolate Almond Blackberry Oopsie

Split a chocolate almond oopsie, spread whipped cream and a few blackberries or your berry of choice on the bottom layer. Top with top of oopsie, crush some berries with sweetener and spread most on plate add more whipped cream, drizzle with the rest of the crushed berries and 1 TBLS sugar free Chocolate sauce. Seriously Yummy.
Now those look fantabulous!
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Old 01-24-2008, 06:29 PM   #71
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Thank You,Thank You, (Takes Bow), I owe it all to "The Cleo"
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Old 01-24-2008, 07:16 PM   #72
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oopsie

YUMMO !!!!
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Old 01-24-2008, 09:25 PM   #73
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Quote:
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[COLOR="DarkOrchid"]I followed Cutie's recipe minus the Sweetzfree because I figured the SF syrup was sweet enough for me. It was delish! [/COLOR]
Where is cutie's recipe?
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Old 01-25-2008, 03:12 AM   #74
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Where is cutie's recipe?

http://www.lowcarbfriends.com/bbs/lo...ml#post9830809
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Old 01-25-2008, 06:33 AM   #75
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Shadowzip - those look amazing...

I see one of those in my NEAR future, split in 1/2 with a smear of natural peanutbutter - YUMMO!
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Old 01-25-2008, 06:49 AM   #76
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Quote:
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Thank You,Thank You, (Takes Bow), I owe it all to "The Cleo"

Don't do that! I about wee'd myself.

smileyface-- these have totally changed how I eat, too! I love it!

shasowzip-- thanks for finding the link! I might try The Amy's french toast this weekend!

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Old 01-25-2008, 08:14 AM   #77
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Thanks Cleo! I'll be makin these, real soon!
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Old 01-25-2008, 08:32 AM   #78
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Look great! Will be making these soon!
HUGS
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Old 01-25-2008, 09:04 AM   #79
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Cocapelle-- let me know how they turn out!

Cool, mac! I look forward to knowing what you think of these!
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Old 01-25-2008, 02:04 PM   #80
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Question...the recipe says "do not soften" the cream cheese. How the heck can you mix it with a mixer? I have visions of the chunk getting flung out of the bowl and across the kitchen. Do you cut it up? Leave it whole?

Just wonderin' because I don't want to scrape a block o'cream cheese off my kitchen ceiling. I'm afraid of heights!

AND marking my spot on this thread!
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Old 01-25-2008, 02:22 PM   #81
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Quote:
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Question...the recipe says "do not soften" the cream cheese. How the heck can you mix it with a mixer? I have visions of the chunk getting flung out of the bowl and across the kitchen. Do you cut it up? Leave it whole?

Just wonderin' because I don't want to scrape a block o'cream cheese off my kitchen ceiling. I'm afraid of heights!

AND marking my spot on this thread!
My cream cheese mixed right in with the eggs and stuff, a little chunky but no ceiling scrapings were necessary.
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Old 01-25-2008, 02:49 PM   #82
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Can't wait to try the chocolate almond recipe. Can extra sweetener like Stevia be added to the splenda if you don't have the diabetisweet or erythritol?
I will be starting 2 week induction Monday. So will have to wait to try these

Judy
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Old 01-25-2008, 03:19 PM   #83
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any reason softened cream cheese won't work?
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Old 01-25-2008, 03:31 PM   #84
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Kelly: I think room temperature cream cheese would work..Sometimes the softened stuff gets too liquidy in the microwave..

Hey, what about an Oopsie pie crust? Make your 3 egg oopsie recipe..Then put it in a pammed 9 or 10 inch pie crust..deep dish would be better and bake as you normally would.

Take out, let cool, and add some SF pudding/pie mix. Probably a big package of SF pudding..either instant or cooked. Refrigerate, then serve with whipped cream.

I do think it would be best all eaten for one dessert. The leftover oopsie pie might be too soggy after a while..
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Old 01-25-2008, 03:34 PM   #85
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I set my cream cheese out at room temp for a couple of hours.
It mixes just fine. I had no problems with it.

I think either way would work fine. I don't worry about every speck of cream cheese getting smooth either.

I just don't think you should soften it in the microwave or anything because it could warm up the eggs yolks too much and I don't think you would want that.

I have always read in cook books that egg whites should be beat at room temperature. This idea is the opposite of what I was taught. So, if this way is not working for you. Try leaving your eggs at room temp for a couple of hours.

No plastic bowls because they can hold onto grease and this will not let your eggs beat up. HTH...............
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Old 01-25-2008, 03:40 PM   #86
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Quote:
Originally Posted by SHinOK View Post
Question...the recipe says "do not soften" the cream cheese. How the heck can you mix it with a mixer? I have visions of the chunk getting flung out of the bowl and across the kitchen. Do you cut it up? Leave it whole?

Just wonderin' because I don't want to scrape a block o'cream cheese off my kitchen ceiling. I'm afraid of heights!

AND marking my spot on this thread!

[COLOR="DarkOrchid"]I cut mine into pieces. Didn't soften it at all, used right out of fridge. Didn't have any flying cheese, even with a heavy duty Kitchen Aid mixer. I personally like the fact that the cream cheese doesn't mix in totally and leaves little chunks. I made french toast with 2 of them today and those little chunks just added to the taste![/COLOR]
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Old 01-25-2008, 03:58 PM   #87
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Just made the Twinkie. It was ridiculously good. So glad these rolls are friendly.
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Old 01-25-2008, 04:37 PM   #88
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Can't wait to try the chocolate almond recipe. Can extra sweetener like Stevia be added to the splenda if you don't have the diabetisweet or erythritol?
I will be starting 2 week induction Monday. So will have to wait to try these

Judy
You can use any sweetener you prefer, that is just what I chose to use, just try to use two or three cause a mixture tastes better with chocolate.
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Old 01-25-2008, 06:44 PM   #89
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I made an Oopsie pie crust..cooled it down and put a small package of SF pudding in it..

It was wonderful and the crust came out with the pie and wasn't soggy.. Tastes like
cream puff pie..very good.
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Old 01-25-2008, 06:54 PM   #90
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Carolyn-- that's how I made the cream puffs! Chocolate cooknstir on an oopsie, followed by another oopsie, followed by whipped cream on top. I think these really blend well with puddings. I'm glad you had good luck with a mini-pie!
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