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Old 04-25-2008, 01:03 PM   #1
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Ready for more oopsie recipes? Crepes, angel food cake, crullers and more

I've been playing this week.

Crepes and Angel Food Cake




You'd be proud of me-- I even tweak my own recipe.

Last edited by cleochatra; 04-25-2008 at 01:06 PM..
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Old 04-25-2008, 01:07 PM   #2
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BTW, I have crullers coming... here is the picture. (Yes, low-carb)

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Old 04-25-2008, 01:16 PM   #3
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Those look so good.. Makes my mouth water.
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Old 04-25-2008, 01:50 PM   #4
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Here are the crullers.

I had to tweak the chocolate glaze one final time.
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Old 04-25-2008, 03:07 PM   #5
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Thanks for the link.
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Old 04-25-2008, 04:45 PM   #6
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Thank you cleo!
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Old 04-25-2008, 05:45 PM   #7
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Here are the recipes for folks who can't get the site to work for them.

Low-Carb, (gluten-free) Crullers (of the oopsie variety)


3 eggs, separated
3 ounces cream cheese
1 tsp baking powder
1/8 tsp cream of tartar
1 packet Splenda
2 Tbsp Davincis Vanilla Syrup (Sugar Free)

Preheat oven to 300 degrees F.

In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).

In separate bowl, blend cream cheese, yolks, cream of tartar and davincis sugar free syrup. Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add second half of the yolk mix and repeat sine wave two more times.
Place in ungreased, nonstick angel food miniature cake pans.

Bake for 30 minutes. Remove pans from oven and let cool on a cooling rack.Makes 4 crullers.

Chocolate Glaze

2 Lindt 80% dark chocolate squares (buy in candy bar)
1 Tbsp davincis vanilla sugar free syrup
2 small packets Splenda
2 Tbsp heavy whipping cream
2 Tbsp butter
In a microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Dip tops of crullers into mixture. Drizzle any remaining mixture to fill bare spots. Let crullers rest on cooling rack until glaze has set.

Will coat 6-8 crullers, and can be used for other purposes.
This does dry to a shiny glaze.

Keep unused portions and completes recipes in cooler temperatures.

Nutritional information for entire chocolate glaze recipe:

Calories: 349
Carbohydrates: 5
Fiber: 2
Net Carbohydrates: 3
Protein: 3
Fat: 36


Nutritional information without glaze/with glaze (glaze will easily coat 6-8 crullers):

Calories: 218/273
Carbohydrates: 2/1
Fiber: 0/1
Net Carbohydrates: 2/3
Protein: 7.5 grams/ 8 grams
Fat: 18 grams/ 24 grams




Angel Food Cake

3 eggs, separated
3 ounces cream cheese
1 tsp baking powder
1/8 tsp cream of tartar
1 packet Splenda
2 Tbsp Davincis Vanilla Syrup (Sugar Free)

1 cup whipping cream
3 packets Splenda
Frozen berries

Preheat oven to 300 degrees.

In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).

In separate bowl, blend cream cheese, yolks, cream of tartar and davincis sugar free syrup. Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add second half of the yolk mix and repeat sine wave two more times.

In each non-greased pan, carefully spoon ¼ of the batter, spreading about the edges. (If you only have 2 pans, you can refrigerate the batter for the next round.)

Bake for 30 minutes. Remove pans from oven and let cool on a cooling rack.

When ready to serve:

Arrange cooled cakes on plates.

In a bowl, whip heavy cream with two packets Splenda until still peaks form. Spoon cream into the center of each mini cake. Tuck fresh fruit in and on the cakes. Sprinkle one packet of Splenda along the top (optional).

Refrigerate leftovers.

Makes 4 mini cakes.

Nutritional information:

Calories: 218
Carbohydrates: 6
Fiber: 0
Net Carbohydrates: 6
Protein: 7.5 grams
Fat: 18 grams







Low Carb Crepes (of the Oopsie variety)

3 eggs, separated
3 ounces cream cheese
1 tsp baking powder
1/8 tsp cream of tartar
1 packet Splenda
2 Tbsp Davincis Vanilla Syrup (Sugar Free)
2 Tbsp canola oil

1 cup whipping cream
3 packets Splenda
Frozen berries

Preheat oil in skillet over medium-low heat.

In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).

In separate bowl, blend cream cheese, yolks, cream of tartar and davincis sugar free syrup. Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add second half of the yolk mix and repeat sine wave two more times.

Using scant ½ cup scoop, drop batter onto heated pan. Let cook until bottom is firm (the batter’s not yours) about 3-5 minutes. Flip and press lightly. Let cook for another 1-2 minutes, until crepe is set. Move to a plate to cool.

When ready to serve:

Arrange crepes on a plate (best looking side down).

In a bowl, whip heavy cream with two packets Splenda until still peaks form. Spoon cream into the center of each crepe. Roll and place seam-side down. Tuck fresh fruit in, on and around the crepes. Sprinkle one packet of Splenda along the top (optional).

Refrigerate leftovers.



Makes 6 crepes.

Nutritional information:

Calories: 144
Carbohydrates: 4
Fiber: 0
Net Carbohydrates: 4
Protein: 5 grams
Fat: 12 grams



Thanks! I appreciate the kind words and hope you like these. My kids have horked them down, and even my picky husband liked them!
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Old 04-25-2008, 07:21 PM   #8
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Dear Sweet Lord, Cleo!

I haven't eaten a donut, cruller, angel food cake, or anything close to that in about five years!

First you got me started on the oopsies and the pizza, now bakery type treats??????

I haven't baked or even COOKED this much in five years either!!!!!!

............or washed as many dishes.
............or bought as many eggs
............or had to become a weekly Costco shopper, so I can get the gigundo, mammoth, BEYOND HUGE packages of cream cheese and mozzerella!


Last edited by NancyElle; 04-25-2008 at 07:22 PM..
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Old 04-25-2008, 08:27 PM   #9
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Revol-oopsie

Cleo, I am new to the forum and I already love your recipes. I read over and over about how wonderful the oopsies are---so I was sold. I bought what I needed today and made a batch.

Just as some of the other posts-mines were flat. Maybe I stirred it too fast or for too long. You know I was nervous preparing it for the first time, but I must say they are good. I actually felt guilty for eating one. It is okay to eat this on induction? Right?

Listen I am going to perfect this recipe because I see how it can become habit forming. It's light and crunchy and I don't taste the egg, but I must say I can smell it while cooking.

A great hit. Love it, love it ,love it
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Old 04-25-2008, 09:33 PM   #10
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LOL Nancy Elle! I have a stack of dishes THIS high that I still need to wash. I feel your pain. (But it's fun)

Hi, lynnlynn! It is so nice to meet you!

I know those oopsies can be a pain in the patootie! They are so worth the effort, though, and even the flat ones make great pita wraps or french toast! Let me know if you want cues on those.

I've gone to using small Wilton Cake pans to make uniformly-shaped oopsies. The non-stick pans are sold at Super Target in the baking pans aisle, and have been a lifesaver!

As for the oopsie-tudes, what I do is beat the crap out of the whites. If you did that, you're good as gold. Then, add half of the yolk to the whites. with a tall iced tea spoon, I only make one sine wave through the batter to incorporate. Then, I turn the bowl 90 degrees and do this again.

Then I add the rest of the yolk. I make the sine wave, turn the bowl 90 degrees and make one more sine wave. That's it. Minimal. You end up mixing a bit as you scoop onto the pan.

another tip? If some of the batter is thick and some is runny, think mashed potatoes and gravy: make six solid mounds. Then, if there is any liquid in the bowl, gently make wells in the center of each mound and add the liquid. The mounds hold in the liquid batter!

Finally, yeah! these are great for induction! If you are following 2002 DANDR, these are fine for induction. You can have 4 ounces of cheese per day (the recipe calls for 3 ounces).
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Old 04-26-2008, 01:29 PM   #11
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To Cleo, aka Jamie



Thanks tremendously for posting those for us. You are a dear one.

Not only talented, but full of graciousness.

My daughter is arriving from Colorado to spend her two weeks vaction
with me, her mama. I want to wow her with all the OOPSIE wonderland
that I can. She has not seen me since I've lost the last 30 lbs.
When I told her that I had lost 65 total she cried on the phone and
scared me to death. I asked why are you crying? She said you do not know
how worried she has been because of my morbid obesity.

I know too much info.

Again I appreciate your efforts. Jay and I love your cauliflower crust.
I make it pretty dry and he said make that anytime for me.
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Old 04-26-2008, 01:57 PM   #12
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Cleo:

I love your creativity! In your cruellers recipe you state:

Quote:
In separate bowl, blend cream cheese, yolks, cream of tartar and davincis sugar free syrup.
Shouldn't the "cream of tartar" be baking powder? Not trying to be picky, just want to make sure no one messes up!!
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Old 04-27-2008, 07:36 AM   #13
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J: I'm sure that is what Cleo meant, but it's good that you have a good "eye" for that..

I'm dying to try the crullers and will run out to Wally and get the angel food pans.

We are still really enjoying the Strawberry Oopsie Cake..I had a piece for breakie..It is so beautiful!!
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Old 04-27-2008, 07:40 AM   #14
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I use both the cream of tartar and the baking powder, but for the folks who can't access the cream of tartar, you could whipwhipwhip the whites really well and use baking powder only.

I'm just paranoid and use both.
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Old 04-27-2008, 07:45 AM   #15
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Cleo..I think J meant that in your original recipe, you had listed using the cream of tartar with the whites and also with the yolks..She thought the baking powder should be with the yolks and the c of tartar should be with the whites.

Hey, what about a filled oopsie donut? Making oopsies in a large sized muffin pan..not muffin top and after they are done, make a hole and fill with thickened lemon pudding/chocolate pudding or SF jelly? Only dreaming.
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Old 04-27-2008, 09:39 AM   #16
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You might try this pan as well. I have been making my oopsies in it. It's a Norpro nonstick.



I have injected lemon curd and different jams in mine. They are soooo good!

Now I will have to try the chocolate glazed crullers. If I could make a fried apple fritter oopsie, I would be in heaven.
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Old 04-27-2008, 10:17 AM   #17
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1st time making oopsies

I could not resist the crullers--everything went great-except they stuck to my pan-really bad-I used my mini fluted tube pan-thought they would look so cute-the only thing I can think of is that I used non fat cream cheese-I like the taste and will make this again-just don't like to have to scrub my beautiful pan. Any suggestions?
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Old 04-27-2008, 12:02 PM   #18
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Quote:
Originally Posted by jerikay View Post
I could not resist the crullers--everything went great-except they stuck to my pan-really bad-I used my mini fluted tube pan-thought they would look so cute-the only thing I can think of is that I used non fat cream cheese-I like the taste and will make this again-just don't like to have to scrub my beautiful pan. Any suggestions?
Did you spray the pan well with non-stick spray? I make oopsies with non fat cream cheese too and they don't stick to my pan, but I always spray it well. I think fluted pans are even more in need of spray 'cause the stuff sticks in the crevices.
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Old 04-27-2008, 01:55 PM   #19
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Quote:
Originally Posted by sungoddess View Post
You might try this pan as well. I have been making my oopsies in it. It's a Norpro nonstick.



I have injected lemon curd and different jams in mine. They are soooo good!

Now I will have to try the chocolate glazed crullers. If I could make a fried apple fritter oopsie, I would be in heaven.
Yay! I already have a set of those pan! Now, I won't have to go buy even more pans! (My kitchen cabinets overfloweth with pans! )
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Old 04-27-2008, 03:29 PM   #20
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Wallie didn't have anything that would make a cruller..grrr..So, I'm heading to the cake decorating store tomorrow.

Sun: How do you inject your oopsies? Make a hole in the side?? It works okay on these
"donut shaped" pans?

I think it's always good to spray..
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Old 04-27-2008, 03:45 PM   #21
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Quote:
Originally Posted by CarolynF View Post
Wallie didn't have anything that would make a cruller..grrr..So, I'm heading to the cake decorating store tomorrow.

Sun: How do you inject your oopsies? Make a hole in the side?? It works okay on these
"donut shaped" pans?

I think it's always good to spray..
Carolyn,
Most of the time I have been making oopsie TWINKIES and hot dog buns with this canoe pan. I love to make twinkies.


I use the injector that came with that pan (see picture) to inject fillings into any of the oopsies I have made. I just insert and push the plunger. As long as my oopsies are not too dry or crumbly, it has worked fine.

I also made oopsies in my doughnut pan and did the same thing. The canoes fill slightly better, probably because of the shape, but I like them both.

I have filled them with Kevin's frosting, sweetened whipped cream, lemon curd, Walden's marshmallow creme, and some SF jellies.


I used to make my own "syringes" out of rolled parchment paper made into a cone with an icing tip. I haven't tried that with oopsies however.

I just made a batch of twinkies today.
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Old 04-27-2008, 03:50 PM   #22
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Sun: OMGoodness, girl! Now..do you use the regular Oopsie recipe or the one with the baking powder? These can be called Eclairs, too..

Do you "spray"?
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Old 04-27-2008, 05:06 PM   #23
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to spray or not to spray

Thanks Sungoddess-next time I will spray my pans! The recipe had said ungreased-but I should've sprayed anyway.
I love your pix of your twinkies! Where do you get your great pans? I saw the mini angel food pan-how cute.
Thanks again for the tip.
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Old 04-27-2008, 05:57 PM   #24
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Old 04-27-2008, 07:11 PM   #25
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If anyone is looking for a pan for the crullers, they sell silicone mini bundt pans (4 cakes per pan) at Bed Bath and Beyond. They work perfectly for the cruller recipe - but you absolutely must spray the heck out the pan!

Oh yeah. And the crullers were MARVELOUS!

Last edited by lowcarblulu; 04-27-2008 at 07:29 PM.. Reason: can't spell :-)
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Old 04-27-2008, 07:23 PM   #26
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Quote:
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Sun: OMGoodness, girl! Now..do you use the regular Oopsie recipe or the one with the baking powder? These can be called Eclairs, too..

Do you "spray"?
I was using the regular oopsie recipe with additional sweetener, but I am not going to try Cleo's recipe with the baking powder. I bet that makes it even better!! They are really more like eclairs than twinkies I would say.

I get my pans online at Ultimate Baker. I spray my pans- even the silicon ones. I bought new non-stick muffin top pans and ruined a batch of oopsies because they stuck. So now, I spray.

I can't wait to try the cruller batter!!
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Old 04-27-2008, 09:08 PM   #27
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I do think spraying is a "must" for all the oopsie recipes.
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Old 04-27-2008, 09:17 PM   #28
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omg! those look so awesome! thanks for sharing!
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Old 04-27-2008, 09:49 PM   #29
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Quote:
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I was using the regular oopsie recipe with additional sweetener, but I am not going to try Cleo's recipe with the baking powder. I bet that makes it even better!! They are really more like eclairs than twinkies I would say.

I get my pans online at Ultimate Baker. I spray my pans- even the silicon ones. I bought new non-stick muffin top pans and ruined a batch of oopsies because they stuck. So now, I spray.

I can't wait to try the cruller batter!!

Oops! Typo, I meant I am NOW going to try Cleo's recipe with the baking powder.
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Old 04-27-2008, 11:06 PM   #30
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Omg, those look so good!
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