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Old 09-04-2008, 08:06 PM   #31
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Quote:
Originally Posted by retroworx View Post
Shirlc:

This link has Mimic Creme recipes, including several ice creams.

Recipes
Thanks! I guess I'm thinking now I'll use the Mimic Creme for smoothies. I have an ice cream freezer, but I'd have to eat it all myself, and it seems like it's only good when it's fresh.

Thanks, also, for letting me know that it will most likely still be good past the 7-10 days. Maybe I'll have used it up, though, because I really like the smoothies.
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Old 09-04-2008, 09:55 PM   #32
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OMG Lauren, please give the recipe for those milk chocolate cups!!!
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Old 09-05-2008, 07:02 AM   #33
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Originally Posted by jacksmixedtape View Post
Sorry for the thread jack! It was just kind of a random experiment.
Lauren:

You can thread jack with recipes and lovely food pics anytime! Looks heavenly
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Old 09-05-2008, 03:01 PM   #34
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OMG- jacksmixedtape!!!...How do you make those chocolate cups AND do you know how to make a LC Reese's PB cup????? Please say yes, I'm jonesing.

B
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Old 09-05-2008, 03:15 PM   #35
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OMG- jacksmixedtape!!!...How do you make those chocolate cups AND do you know how to make a LC Reese's PB cup????? Please say yes, I'm jonesing.

B
Alright, I'll expedite the chocolate cup recipe and make a blog post about it tonight. Stay tuned...


Might have to give that Mimicreme a try, just for kicks. New products are too much fun! Thanks for bringing another great LC find to our attention, retro.
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Old 09-07-2008, 10:16 PM   #36
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Lauren, Checked out your blog, and didn't find the chocolate cup. Guess you haven't had time.

I'd like to know more about the "cream" ya made too. Amounts????
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Old 09-08-2008, 02:52 PM   #37
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Lauren, Checked out your blog, and didn't find the chocolate cup. Guess you haven't had time.

I'd like to know more about the "cream" ya made too. Amounts????
Ahhh Billie, sorry. No blog post--too much homework lately!

Here's the cup recipe for ya--it's not finalized and blog-worthy, but I've made it a few times and they're pretty addictive.

Quick n' Dirty Peanut Butter Cup

4 squares Lindt 85% chocolate
1 tablespoon non-hydrogenated shortening or coconut oil
1 tablespoon no-stir peanut butter (or natural if you can't find no-stir)
1 tablespoon erythritol, powdered in a coffee grinder
1/16-1/8th teaspoon pure stevia extract (to taste)
1 teaspoon heavy cream

Melt the first three ingredients together, and stir in the erythritol and the cream until smooth. Pour into greased muffin tins or silicone muffin cups and chill in the fridge. It's a quick n' dirty peanut butter cup! Also works well with almond butter.

For the non-dairy cream, I used equal parts soaked blanched almonds (1/2 cup) and lite coconut milk (1/2 cup). I soaked the almonds in water with a teaspoon of apple cider vinegar for 24 hours, with the water just coming to the top of the almonds. Pour it out and mixed the almonds with the coconut milk, then whirred away from a few minutes, stopping every now and then so the MB didn't overheat. It's much better with a tiny pinch of sea salt and a bit of stevia if you're using it for sweet applications.
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Old 09-08-2008, 07:18 PM   #38
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Quote:
Originally Posted by jacksmixedtape View Post
...
For the non-dairy cream, I used equal parts soaked blanched almonds (1/2 cup) and lite coconut milk (1/2 cup). I soaked the almonds in water with a teaspoon of apple cider vinegar for 24 hours, with the water just coming to the top of the almonds. Pour it out and mixed the almonds with the coconut milk, then whirred away from a few minutes, stopping every now and then so the MB didn't overheat. It's much better with a tiny pinch of sea salt and a bit of stevia if you're using it for sweet applications
...
Nice work, Lauren! If ya don't mind my asking (homework at this end, too, dang it, or I'd start researching) what brought you to add some ACV to your soak water, what does it do for you?

Ta, and happy homework!

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Old 09-08-2008, 07:26 PM   #39
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Nice work, Lauren! If ya don't mind my asking (homework at this end, too, dang it, or I'd start researching) what brought you to add some ACV to your soak water, what does it do for you?

Ta, and happy homework!


Hey Jude! It sure stinks not to play able to play in kitchen as much as we'd like, eh?

I added the ACV because I thought it might break down the almonds so they'd blend to a smoother consistency. Not sure if made a difference, since I'd never done anything like this nut milk before!


Update: Added some water, stevia, and xanthan to the very thick nut cream and whirred it up for another couple of minutes. Made a nice, smooth heavy cream-like pourable substance. It certainly looks just like heavy cream, with a light nutty flavor. Going to add it to my mug of coffee tomorrow. It might still be too grainy to dissolve smoothly, though.
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Old 09-08-2008, 09:09 PM   #40
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Lauren, Thanks for taking the time to post the recipe & instructions!!! I understand how busy you are!!!!
You're a sweetie!

Now study hard, but not too hard.

By the way, I've made almond milk before, and it didn't call for soaking & pouring off. The water it was soaked in, became the milk. Just FYI... Not saying you were wrong to soak & pour off. Besides, yours was whole almonds that was soaked (I'm assuming.), and what I made was ground almonds.

Thanks again!
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Old 09-09-2008, 12:16 AM   #41
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Quote:
Originally Posted by jacksmixedtape View Post
I took a stab at a non dairy cream sub with soaked roasted skinned almonds and lite coconut milk. Added a pinch of sea salt as well. It came out very thick and creamy--not pourable, more like heavy cream whipped to soft peaks. I could add more water but it's too yummy like this! It has a texture in between sour cream and ricotta cheese. Tastes nutty with a hint of natural sweetness. Not coconutty at all. It'd be great with vanilla added, or in a savory sauce. I used it to make "milk" chocolate cups as well. They look grainy because I got lazy and didn't powder the xylitol.

Sorry for the crappy photos. I don't have anything to take pretty pictures with at my school residence.

Sweetened with stevia, over frozen blueberries... wish I kept fresh fruit around!


Plain, nothing added


In milk chocolate cups. I got lazy and didn't powder the xylitol, hence the crystals you see.


Going to try it in coffee tomorrow, and see if it doesn't break up and float to the top in weird chunks like plain coconut milk does.

Sorry for the thread jack! It was just kind of a random experiment.
Would you mind posting the recipes for these? I am allergic to dairy and can't stand the soy based vegan/pareve kosher whipped creams and this looks amazing.

I'd also love to see the recipe for the milk chocolate cups!

Thanks!

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Old 09-09-2008, 04:49 PM   #42
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Read the last few posts, I think you'll see it's all been posted already...and welcome!


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Old 09-09-2008, 08:18 PM   #43
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Read the last few posts, I think you'll see it's all been posted already...and welcome!


I did after the fact

Thank you - I'd still love the chocolate cup recipe (unless I have just missed it).
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Old 09-09-2008, 09:01 PM   #44
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Quote:
Originally Posted by jacksmixedtape View Post
Ahhh Billie, sorry. No blog post--too much homework lately!

Here's the cup recipe for ya--it's not finalized and blog-worthy, but I've made it a few times and they're pretty addictive.

Quick n' Dirty Peanut Butter Cup

4 squares Lindt 85% chocolate
1 tablespoon non-hydrogenated shortening or coconut oil
1 tablespoon no-stir peanut butter (or natural if you can't find no-stir)
1 tablespoon erythritol, powdered in a coffee grinder
1/16-1/8th teaspoon pure stevia extract (to taste)
1 teaspoon heavy cream

Melt the first three ingredients together, and stir in the erythritol and the cream until smooth. Pour into greased muffin tins or silicone muffin cups and chill in the fridge. It's a quick n' dirty peanut butter cup! Also works well with almond butter.

For the non-dairy cream, I used equal parts soaked blanched almonds (1/2 cup) and lite coconut milk (1/2 cup). I soaked the almonds in water with a teaspoon of apple cider vinegar for 24 hours, with the water just coming to the top of the almonds. Pour it out and mixed the almonds with the coconut milk, then whirred away from a few minutes, stopping every now and then so the MB didn't overheat. It's much better with a tiny pinch of sea salt and a bit of stevia if you're using it for sweet applications.
there you go
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Old 09-09-2008, 11:23 PM   #45
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there you go
Ahhhhhhhh! I saw that one, but I wasn't sure if it was the " milk chocolate cup" as pictured. So the above recipe is the "milk chocolate cup"?

Thanks!

Last edited by peace+love; 09-09-2008 at 11:24 PM..
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Old 06-30-2009, 12:53 PM   #46
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I got some of this a few week back in my netrition order and finally got around to trying it. I saw somebody asking about an Impossible coconut pie in another thread so that is what I made with it.


Its still hot but I'll let you know how it tastes when it cools.
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Old 06-30-2009, 01:09 PM   #47
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Looks delicious, Kevin! We'll need both your review and the recipe

I'm restocking from netrition.com today, so thanks for reminding me about this cream substitute (I'd totally forgotten)!
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Old 06-30-2009, 01:29 PM   #48
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Looks delicious, Kevin! We'll need both your review and the recipe

I'm restocking from netrition.com today, so thanks for reminding me about this cream substitute (I'd totally forgotten)!
Jill I stayed with the Betty Crocker Impossible coconut pie recipe and subbed in LC ingredients.

1 cup unsweetened coconut
3/4 tsp splenda quick pack (3/4 cup sweetener equivilent)
1/4 cup granular erythritol
1/2 cup LC flour mix (any lc flour should work here)
1/4 cup butter or coconut oil, softened
1 1/2 to 2 cups mimic cream
2 teaspoons vanilla
4 eggs


mix all ingredients in mixing bowl.

pour into coated 9 inch pie dish

bake at 350 degrees 40 to 50 minutes or golden brown and knife comes out clean



The taste was great!
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Old 06-30-2009, 02:17 PM   #49
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Thanks, Kevin, that pie looks wonderful (my husband loves coconut, so he will be thrilled). My mimic cream should be here by Friday, and I can't wait to try this. I got both the sweetened and unsweetened (since the sweetened uses erythritol). Might use the sweetened version for some ice cream.
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Old 06-30-2009, 02:25 PM   #50
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Thanks, Kevin, that pie looks wonderful (my husband loves coconut, so he will be thrilled). My mimic cream should be here by Friday, and I can't wait to try this. I got both the sweetened and unsweetened (since the sweetened uses erythritol). Might use the sweetened version for some ice cream.
oh i used the unsweetened version of mimic cream for this.
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Old 06-30-2009, 02:52 PM   #51
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Thanks, Retroworx. I just ordered 4 unsweetened and 1 sweetened. I'm always looking for a new find.
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Old 06-30-2009, 08:18 PM   #52
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How is it in coffee????
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Old 07-01-2009, 12:35 AM   #53
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How is it in coffee????
I tried the unsweetened kind (because it was already opened) in my coffee and sweetened it the way I always do. It had a distinct nutty taste but had what I thought was the hint of an edge on it like it was not sweet enough. With some cacao though I bet it would be the bomb.
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Old 07-02-2009, 04:24 PM   #54
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What am I missing? It seems like quite a few carbs to me. Is it just because it's dairy free. Thanks for you help. Inquiring minds want to know. Julie
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Old 07-02-2009, 05:10 PM   #55
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What am I missing? It seems like quite a few carbs to me. Is it just because it's dairy free. Thanks for you help. Inquiring minds want to know. Julie
The unsweetened kind is less than 1 carb per 3.5 oz. The sweetened version shows 8 carbs but that is the SA carbs in the erythritol used to sweeten it which most people don't count anyway.
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Old 07-03-2009, 11:25 AM   #56
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Thank you KevinPa. Always ther to help me. Don't mean to thread jack, but Kevin, do you think I could use your flour blend with out the 4000 and just the 8000? Thank you. Julie
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Old 07-03-2009, 04:18 PM   #57
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Thank you KevinPa. Always ther to help me. Don't mean to thread jack, but Kevin, do you think I could use your flour blend with out the 4000 and just the 8000? Thank you. Julie
I am assuming you meant 5000, but to be totally honest with you I haven't a clue what the results of making something with a mix like that. The 5000 in the mix is the one thing there is no sub for that I know of and I am betting you would not like the results. Again that is a guess because I never tried it.
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Old 07-04-2009, 11:44 AM   #58
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Yes, sorry, the 5000. o.k., I'm gonna go get some 5000. I trust you Kevin
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Old 07-04-2009, 01:16 PM   #59
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Lauren, your recipe looks awesome. PLEASE post the recipe.

I am on the paleo diet and avoid dairy. I too use the unsweetened MimicCreme. It has the consistency of the highest quality heavy cream and it tastes delicious. I am grateful for this new product but would like to create my own. (Tired of ordering from amazon). Lauren, you are so creative. I'm thinking of starting with your recipe and thinning it as necessary to make it pourable. Please post it! I am so grateful for your recipes.
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Old 07-05-2009, 08:43 AM   #60
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I'm so excited about this!
Coffee needs cream not milk!

Now I'm wondering what else I need from Netrition . . . .
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