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Old 10-12-2008, 02:37 PM   #31
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that fruit pizza looks YUMMMMYYY!!!
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Old 10-12-2008, 03:01 PM   #32
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When you guys say "sweetner blend" are you talking about the Splenda Blend that has sucralose and sugar?
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Old 10-12-2008, 03:35 PM   #33
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Quote:
Originally Posted by ebonyeyz28 View Post
When you guys say "sweetner blend" are you talking about the Splenda Blend that has sucralose and sugar?
Quote:
Mix 10 ounces cream cheese, 1 egg, 1 teaspoon vanilla, and 1/2 cup sweetener mix.

I think what he means is your favorite sweetener or blend of sweetener that equals 1/2 cup of sugar.
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Old 10-12-2008, 03:36 PM   #34
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Quote:
Originally Posted by shadowzip View Post
I think what he means is your favorite sweetener or blend of sweetener that equals 1/2 cup of sugar.
Thanks for the clarification, I thought I was going to have to start slappin folks!
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Old 10-12-2008, 03:52 PM   #35
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Quote:
Originally Posted by shadowzip View Post
Now we need to work on a veggie pizza, that one used crescent rolls for the crust. Cream cheese and ranch for filling and lots of chopped veggies for topping, Some people add cheese.

:
I have made a cold taco pizza, alot like the veggie pizza. You mix some sour cream with the cream cheese, sprinkle on some seasoned taco meat, cheese,and olives, diced tomatoes, jalapenos, whatever. It is excellent! Just need to substitute the crescent rolls. It's rich, but works well for a buffet.

Dianna
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Old 10-12-2008, 05:02 PM   #36
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Looks delicious!!
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Old 10-12-2008, 08:44 PM   #37
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Quote:
Originally Posted by didi View Post
I have made a cold taco pizza, alot like the veggie pizza. You mix some sour cream with the cream cheese, sprinkle on some seasoned taco meat, cheese,and olives, diced tomatoes, jalapenos, whatever. It is excellent! Just need to substitute the crescent rolls. It's rich, but works well for a buffet.

Dianna
I was thinking similar, used to make a vege pizza with the crescent rolls. Wonder if this crust would work? It used to be a favorite to at pot lucks.
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Old 10-13-2008, 03:18 AM   #38
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Quote:
Originally Posted by woogers_1 View Post
I was thinking similar, used to make a vege pizza with the crescent rolls. Wonder if this crust would work? It used to be a favorite to at pot lucks.

The Floopsie recipe makes a perfect base for the veggie pizza with crescent rolls.
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Old 10-13-2008, 03:38 AM   #39
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Quote:
Originally Posted by DEEDLYNN View Post
The Floopsie recipe makes a perfect base for the veggie pizza with crescent rolls.
Could you please either post the recipe for the "Floopsie" or a link to where I can find it? I've spent 15 minutes searching through the recipe area for it with no results.

Just a note -- the one thing that really drives me up a wall about this place, and may end up being the reason I leave it for good someday is that so many people post recipe names with no references, and most of the time I can find only one out of every dozen or so using the search facility in the recipe room. Could someone please indulge me and tell me how and where to search to find these references? I'd really appreciate it.

Just sign me "A Newcomer Lost in Paradise" -- a paradise full of information that I just can't locate! It's soooo frustrating!
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Old 10-13-2008, 05:25 AM   #40
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I usually go to Search (at the top of the screen between New Posts and Quick Links) and type in the name Floopsie (or whatever). Lots of recipes are not in the recipe room.

Dianna
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Old 10-13-2008, 05:47 AM   #41
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Quote:
Originally Posted by didi View Post
I usually go to Search (at the top of the screen between New Posts and Quick Links) and type in the name Floopsie (or whatever). Lots of recipes are not in the recipe room.

Dianna
Thank you, thank you, thank you! You just made my day! I found what I was looking for and it looks wonderful. Easy, quick, and best of all it doesn't need any ingredients that I don't normally have on hand, so if it turns out as well as I hope it will it can become one of those recipes I can make whenever the spirit moves me.

Thank you, too, to Prozak, who posted it originally.
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Old 10-13-2008, 06:51 AM   #42
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Quote:
Originally Posted by DEEDLYNN View Post
The Floopsie recipe makes a perfect base for the veggie pizza with crescent rolls.
Great, I'll give that a try...thanks!
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Old 10-13-2008, 10:21 AM   #43
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2)This is my preferred sweetener blend: (1) Cup Erythritol, (1) Splenda Quick Pack, and (1/4) Teaspoon Stevia. It is a well known fact on here that combining sweeteners has a synergenic effect, to where the total sweetness adds up to well over the sum total of the individual sweeteners. For example, 1 + 1 + 1 = 5
First off, your fruit pizza is beautiful!
Second, I am wondering what your sweetener mix is equivalent to in terms of sweetness? I encounter this problem often when I make cheesecakes.
I've found that the synergy of multiple sweeteners is amazing, but I also have the problem of making stuff too sweet. It sometimes takes a half an hour of thinking & math to figure out how much of each to use.
I usually use Erythritol, Splenda QP, and Ace-K ("Sweet One").
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Old 10-13-2008, 11:40 AM   #44
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Hi Karen,

How sweet is the blend, good question.

You already know what my blend is, here is the sweetness level of each:
(1) Cup of Erythritol = 70% sweetness compared to regular sugar, or .7 Cups
(1) Splenda Quick Pack = 100% sweetness compared to regular sugar, or 1 Cup
(1) 1/4 teaspoon Stevia = 700 times the sweetness of sugar, so considering there are (192) 1/4 teaspoons in a Cup, this would equal out to 364% (700 divided by 192), or the equivilant of 3.64 Cups of sugar.

So we have:
.7.... Cups from Erythritol
1.0...Cups from Splenda Quick Pack
3.6...Cups from Stevia
5.3....Cups of Sweetness


So, according to the math above, one Cup of the sweetener blend should be equal to 5.3 cups of regular sugar. This is simple math, and unless I've overlooked something, hard to argue with.

BUT..................let me say this. If you have ever tried to use just 1 Splenda Quick Pack in a baked recipe alone, without any other sweeteners, then you probably know that it doesn't really equal 1 cup of sweetness like it claims on the label. I have NEVER found this to be a stand alone sweetener in most baked goods (although it does work pretty well in teas and kool-aids).

Also..................Supposedly it would only take 1/16th of a Teaspoon of Stevia to equal the sweetness of 1 Cup of sugar, but I would be very surprised if anyone on here has ever substituted 1/16th of a Teaspoon Stevia for 1 Cup sugar in a baked good, and been happy with the level of sweetness, without the addition of a second or third sweetener. So I don't know if I buy the 700 times sweeter claim, but after looking at the math here, and the fact that my mixture is very sweet, I will cut the Stevia in half next time to just 1/8th of a teaspoon, or 1.8 Cups regular sugar equivilant.

Whatever the total sweetness works out to, there is still a very very simple way to play it safe when adding in your blend............just start with 1/2 of what the recipe calls for, and then sweeten to taste. I can't think of a single recipe, crust, marinade, dressing, etc. where you can't go back and add more sweetener before baking or consuming


You didn't mention how much 'Sweet One' you add to your blend, but since it is approximately 200 times sweeter than sugar, every 1/4 Teaspoon you add would be the equivilant of 1 Cup of regular sugar. (200 times sweetness divided by 192 quarter teaspoons per cup)

So, with (1) Cup of Erythritol, (1) Splenda Quick Pack, and (1/4) Teaspoon Sweet One, technically you would have the equivilant of 2.7 Cups of regular sugar, or 270% Sweetness:
.7.... Cups from Erythritol
1.0...Cups from Splenda Quick Pack
1.0...Cups from 1/4 Teaspoon Sweet One
2.7....Cups of Sweetness

Bobo

Last edited by bobo36us; 10-13-2008 at 12:13 PM..
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Old 10-13-2008, 11:48 AM   #45
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ok gotta have this!
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Old 10-13-2008, 12:34 PM   #46
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Bobo, thanks for that detailed explanation regarding the combining of sweetners. I never really understood it but now I have a feel for what that means and you're right about SQP alone in a cheesecake or baked good recipe. I've been adding powdered E to most of the recipes along with SQP but now I may try adding in Stevia also.

Anyway, thanks again!
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Old 10-13-2008, 01:15 PM   #47
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Bobo - You need to talk to my boyfriend! Your food pictures make me hungry every time! He needs to learn how to make all this stuff. Yum Yum!

He just started Atkins to try and support me.
If he REALLY WANTS TO SUPPORT ME he can cook for me! Ha Ha.
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Old 10-13-2008, 07:40 PM   #48
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Oh for pete's sake. Now I'm going to have to make this too.
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Old 10-13-2008, 08:30 PM   #49
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I adore your food porn Bob. Keep them coming, I think I will make this this weekend, my kiddos are cheesecake fanatics.
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Old 10-13-2008, 09:53 PM   #50
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I have got to ask..... Is cooking what you do for a living or just a hobby? Love your recipes and EVERY time I look at one, you sooooo make me crave these yummy items! My problem is, I "don't play well with others".... I really don't want to share!! Also, how do you and your wife manage "portion control"???? I can't stop at one piece of anything!! Pizza? 1/2 a pie, ice cream... I buy a pint... all mine and in one convenient size portion (yes, I know, that's how I got over 200 lbs):blush:


Anyway, love your recipes and your posts, you are so upbeat and funny!
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Old 10-14-2008, 11:12 AM   #51
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Wow...that fruit pizza looks Martha Stewart-esque in its greatness!
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Old 10-14-2008, 12:23 PM   #52
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Yum! I fruit pizza! Thanks for the recipe! My HC Fruit Pizza recipe calls for an apricot glaze. I suppose I can use sugar free apricot glaze.
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Old 10-14-2008, 12:24 PM   #53
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Sorry if I missed this but in the directions it says to "spread into 10'' pan and bake for 15 minutes" what temp? the same as when you do the water bath or is in at a different temp. Thanks I cannot wait to make this.
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Old 10-14-2008, 12:24 PM   #54
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Hi Shelby! I haven't seen you in ages and it's great to see you again.
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Old 10-14-2008, 06:07 PM   #55
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Melissa..............Sorry I missed that. The crust was 350 degrees, and the cake 325. Do NOT overcook the crust. You can tell from my pic that my crust is no where near over baked, but the tiny amount of brown you do see does taste a little dryer than the rest of the pizza, so be careful.




Debbie................Actually, I don't really enjoy cooking all that much. But I do know the importance of having great tasting foods prepared in advance, so that you're not constantly scratching your head at meal time trying to decide if you want to eat another plain piece of meat, or a block of cheese, lol.

It's hard enough to find motivation on ANY diet, and I just feel like having a few of your favorite treats prepared in advance greatly increases your chances of success, and gives you less excuses to cheat when meal time rolls around.

I have been on and off low carb for over 10 years, and know first hand how easy it is to get in a rut! Many times before, I would also try to eat at induction level way after the first two weeks (A problem that I think MANY members on here are guilty of)!

I have finally learned that I am not in a race to lose the weight! So, I WILL allow myself some sprouted wheat bread, I WILL allow myself some whole fruit, I will allow myself a free day once a week, etc. If we can't tailor this WOE to something that we can easily live with, then our chances of success are greatly diminished.

As far as all the pics, I am just trying to show people how quick and easy some of these goodies can be, so that hopefully it will help motivate some of them to stay on plan also.

Congrats on the 70 pounds! Maybe you have learned a thing or two about sharing after all






Bekki................I am sure your kids will love the pizza, and you can even let them help you decorate it! It doesn't have to be pretty, it all tastes the same You could even let them each decorate their own piece.
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Old 10-14-2008, 07:57 PM   #56
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Oh cool, Bobo! Glad you found some inspiration in the Cheesecake Bars to make this fabulous fruit pizza. Your recipe threads are all so enjoyable with the drool-inducing photographic step by step process. I might rip off your style at some point because it's such a beautiful way of presenting a recipe!
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Old 10-15-2008, 05:26 AM   #57
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Wow BOBO, that looks great. I am definitely going to try that one.
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Old 10-15-2008, 09:06 AM   #58
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Maybe this is a super dumb question (I'm new to all this cooking/baking stuff) but can something like this be sliced up and frozen in individual slices? I live alone and would only be able to do it if I could have them just in the freezer and could pull one out once and a while for a treat.. hmm..
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Old 10-15-2008, 11:21 AM   #59
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wow! this looks absolutely delicious!!!
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Old 10-15-2008, 04:34 PM   #60
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Hi Andrea,

I think it would freeze it ok, or you could just half the ingredients, and make a smaller pizza.

Or, you could just eat a piece everyday (and sometimes two), like me

I just made this Saturday, and you can see (Wednesday) that it is not much longer for this world.


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