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Old 10-21-2008, 06:34 PM   #61
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Ressy...............Thanks!!! Did you take any pics, change anything, or have any tips?



KrisT...............strawberries would be ok, but then it would be too close to the fruit pizza for me, that is why I stuck with pineapple. I was also thinking maybe a little toasted coconut on top????



BABSY..............I have a really sweet tooth, so when I post a recipe, I will almost always scale back the sweetener, and encourage the baker to sweeten to taste.
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Old 10-22-2008, 09:34 AM   #62
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next time instead of butter in the crust, I am gonna use the coconut oil that tastes like coconut. I think it would be delicious
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Old 10-22-2008, 01:34 PM   #63
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bobo, I am on day two of introduction. I drool over your photos. Do you have any I can make while I am doing the intro? Desert ones of course.LOL
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Old 10-22-2008, 01:51 PM   #64
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Hi Bekki,

The Banana Split Cake, and the Fruit Pizza are both
just under 5 carbs. Once you are in Ketosis (verified
with Ketostix), then you should just try a piece and
see what happens.

If your stick stops turning, or you stop losing weight,
then you should wait a little longer before trying to work
these goodies in.

BUT.................if you can get away with it, wouldn't
that be AWESOME!!!

By the way, here is another tasty little treat with just
4.7 carbs. I am HOOKED on these, and enjoying 2 of
them almost every single day!
http://www.lowcarbfriends.com/bbs/ma...l#post10989710






BABSY..............coconut oil in the crust sounds good.
Don't forget the Erythritol though
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Old 10-22-2008, 05:26 PM   #65
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[QUOTE=bobo36us;11022725]Ressy...............Thanks!!! Did you take any pics, change anything, or have any tips?



No pics...it was gone too fast! But I think next time I'll use more whipping cream...it was a bit too thin. the pineapple kept peaking through

thanks for the recipe and the sugar blend...I plan on using that one alot. I can taste the splenda taste and the cooling effect of the erythiol...this was just perfect

Mine was probably a bit more carby as i used regular hershey's syrup for just a bit of a drizzle on the top.

The carb count came out right on as I only had to dose insulin for the 5 carbs

Ressy
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Old 10-23-2008, 01:14 AM   #66
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Quote:
Originally Posted by bobo36us View Post

shadowzip..............yes, Erythritol will work well here, that is what I used. My sweetener blend is 1 Cup Erythritol, 1 Splenda Quick Pack, and 1/8 teaspoon Stevia.
I found, at Netrition.com, that the Splenda Quick Packs have been discontinued by the manufacturer. (Of course, after I've save a load of recipes using them! <sigh>)

Does anyone have any suggestions as to what can be used in their place to make this sweetener blend?
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Old 10-23-2008, 01:59 PM   #67
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Guess what, I am making this again and putting 12 tablespoons of coconut oil in the crust

The reason I am doing it is to get my coconut oil in. I will let you know what happens.
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Old 10-23-2008, 02:25 PM   #68
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Bobo _ FYI - I made this today (nonLC for the Varsity football team). I used leftover butter cake - crumbled it, then using your ideas I made a Banana Split Dump Cake....I used crumbled cake, vanilla & banana pudding, maraschino cherries, banana, pineapple sundae topping, whipped cream, chocolate syrup drizzled on top w/ nuts and more cherries

I REALLY wish I had an LC version for me!!!!! Now I really want to make your cake!
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Old 10-23-2008, 02:32 PM   #69
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Quote:
Originally Posted by BABSY View Post
Guess what, I am making this again and putting 12 tablespoons of coconut oil in the crust

The reason I am doing it is to get my coconut oil in. I will let you know what happens.
uh.... I had to add an egg to the crust when I noticed it wasnt sticking together. hehe
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Old 10-23-2008, 02:41 PM   #70
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Quote:
Originally Posted by enelkay View Post
I found, at Netrition.com, that the Splenda Quick Packs have been discontinued by the manufacturer. (Of course, after I've save a load of recipes using them! <sigh>)

Does anyone have any suggestions as to what can be used in their place to make this sweetener blend?
If you have any Big Lots near you they still have them. They are 5 pkg for a dollar, or some places 80 cents. They Big Lots around here have bunches of them still.
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Old 10-23-2008, 04:26 PM   #71
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enelkay.....I see your from Central Florida. I'm not sure where in Central Florida you are, but I live in Ocoee, and I was just in the Big Lots in Winter Garden this evening and they have tons of the boxes of Splenda Quick Packs left for $1 per box, with 5 packets in each box. That's a steal! I bought tons when they were on sale for 80 cents per box, but they are still a great price at $1. You need to stock up now, before they are all gone!

I hope you find some!
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Old 10-23-2008, 06:41 PM   #72
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Mr. Bobo~~~~

Your pictures and presentation of your various recipes are just gorgeous.
I enjoy just looking at the recipes; I haven't even made any of them!

Also, in one thread (is it this one?) I saw that overhead shot of your kitchen~it is beautiful!

just a little drive by compliment carry on
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Old 10-23-2008, 09:18 PM   #73
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I made this today. WOW!! We loved every mouthful. I did cut it into 8 pieces, as 12 would be too small. I adjusted the carbs. I knew early on that this was what I intended for desert for dinner, so I kept my carbs low all day. Thanks for posting. I am looking forward to your next creation!!
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Old 10-24-2008, 05:56 AM   #74
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this is my favorite cake in the whole wide world, but I will be making it with the coconut oil and egg add from now on. I was really good and made a bigger crust.
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Old 10-24-2008, 08:59 AM   #75
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Quote:
Originally Posted by Gibbs View Post
Yep, next time I get volunteered to bring dessert to the in-laws (he's diabetic), this is it.

Thank!
Gibbs
I think I will try this also for Thanksgiving, or maybe even better, just this weekend for the heck of it. My sister is diabetic, and I try to eat lo-carb, so will be thinking of you. Thank you so very much!
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Old 10-24-2008, 10:41 AM   #76
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BABSY..................did you take any pics? So you added the
coconut oil, did you get the sweetener blend ok this time?
How are you making a second one so quick, the kids help you
with the first one? Glad it turned out well for you



NancyElle..............Thanks for the driveby



rvcrazy................Glad you liked it! Did you change anything, or take a pic?



elenkay..............I also searched 4 or 5 Big Lots for the Splenda, to no avail



bethjoyce...............go ahead and take it for a test drive
That way, you can perfect it for your company if there was
anything that you wanted to change.
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Old 10-24-2008, 11:34 AM   #77
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Quote:
Originally Posted by bobo36us View Post
BABSY..................did you take any pics? So you added the
coconut oil, did you get the sweetener blend ok this time?
How are you making a second one so quick, the kids help you
with the first one? Glad it turned out well for you



NancyElle..............Thanks for the driveby



rvcrazy................Glad you liked it! Did you change anything, or take a pic?



elenkay..............I also searched 4 or 5 Big Lots for the Splenda, to no avail



bethjoyce...............go ahead and take it for a test drive
That way, you can perfect it for your company if there was
anything that you wanted to change.
No, I ate more than I should have when I had a little too much rum and diet rite.:blush: I dont know how to do the picture thing
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Old 10-24-2008, 11:35 AM   #78
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no I still used the stevia only and even someone else said they were small pieces.
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Old 10-24-2008, 09:01 PM   #79
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I just made this recipe with a few alterations. Instead of a banana split, I made into a pumpkin flavor.

To the cream cheese I added a 1/2 cup of pumpkin puree, 1/4 tsp of cinnamon and 1/4 tsp of pumpkin spice. And baked as directed.

It came out pretty good, except I would use 1 cup pumpkin puree and 1/2 tsp of the pumpkin spice. The other thing is, for me it's too sweet, so I may cut the sugar blend down some and see how it goes.

But it's a great recipe and there are so many options on how to make this.

All in all, I give it a 9 on a scale from 1 to 10.
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Old 10-25-2008, 04:40 AM   #80
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Oh you know another thing, my crust was a little too thin, I think I may have to double that as well.
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Old 10-25-2008, 07:11 AM   #81
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Quote:
Originally Posted by Determinedtolose View Post
Oh you know another thing, my crust was a little too thin, I think I may have to double that as well.
I add 12 tablespoons fo coconut oil and an egg and it thickened it good nicely.
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Old 10-25-2008, 08:44 AM   #82
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Quote:
Originally Posted by BABSY View Post
I add 12 tablespoons fo coconut oil and an egg and it thickened it good nicely.
Really, to the crust? I'll try that next time, thanks!!
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Old 10-28-2008, 10:13 AM   #83
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guess what I did. I froze an atkins shake in the carton overnight with the flaps straightened out of course, and took it to work with a pair of scissors. I cut the top off at lunch and added a serving of the last cake I made cut up in little pieces. It is real good.
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Old 10-28-2008, 10:15 AM   #84
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I wonder if their is a recipe like this without the fruit but maybe with davincis banana and pineapple flavors?
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Old 10-28-2008, 06:18 PM   #85
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or I wonder if their could be a cookie made to where you could get your coconut oil in without it being too many carbs. My crust was kinda cookie like when I put 12 tablespoons of coconut oil and the egg along with the cup of almond flour.
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Old 10-31-2008, 02:25 AM   #86
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SO, I am thinking...Columbus isn't all that far from Pittsburgh. If I meet you halfway...can you give me a piece please???
LOL! I absolutely LOVE your pictures. It makes me want to make those things more than just reading a recipe.
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Old 11-02-2008, 10:33 AM   #87
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I made this it was awesome! seemed the longer it was in the fridge the better it got. My whole family liked it and they aren't LC. Yum.
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Old 11-04-2008, 11:58 AM   #88
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This was a staple at my parents house...we are so having this at thanksgiving.
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Old 11-14-2008, 09:49 AM   #89
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Thank you so much for this great desert!!! My husband and I have been low carbing for a year now and have found this to be our favorite desert! The bannana gives just the perfect flavor its very satisfying. And it did not leave me craving for more. Thank you again!!!
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Old 11-14-2008, 10:12 AM   #90
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That looks decadent and not too bad, really, for carbs. You didn't OD on placing the higher-carb fruits, I'm impressed. I can see this as an alternative for special occasion desserts - something to take to my Mom's groups that would be a good balance between the high-carb crowd and those wanting healthier options. Thanks so much for sharing this.
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