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Old 12-05-2010, 01:51 PM   #181
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Mishka, it is really fantastic. Julie
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Old 12-11-2010, 04:14 PM   #182
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I made it - wasn't sure about the crust because I used cashews. The rest was easy and beautiful!!!!


Til I dropped the dish in the driveway on my way to the party.



Guess I'll have to wait til next time to give the verdict on the crust.
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Old 12-11-2010, 04:31 PM   #183
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Awww, man, gab, what a horrible thing to have happen after all your work. I do hope you'll try it again.
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Old 12-13-2010, 05:02 PM   #184
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Do you think I could substitute the almond flour with Pecan meal? I have a bag of that I bought and have not figured out what to do with it yet.
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Old 12-13-2010, 05:37 PM   #185
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I've subbed pecan meal for almond flour in other recipes, don't see why it wouldn't work here, Eve.
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Old 12-13-2010, 05:55 PM   #186
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Great! I also have bags of pecans in the freezer so I think I will use those on the top too. Thanks.
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Old 12-15-2010, 08:37 AM   #187
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This sounds like a winner!
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Old 05-10-2011, 01:24 PM   #188
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bumping cuz I just made this wonderful summer treat.
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Old 05-10-2011, 03:05 PM   #189
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I am jealous. I made lemon cheesecake bars instead. Going camping and could not decide which would keep better.
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Old 05-17-2011, 05:27 PM   #190
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I hope someone can help me... Okay instead of the splenda quick pack- which is clearly gone? What else can I use with little carbs? Also, what brand Ery and Stevia do you use? I have granular Splenda, but that’s a whole lotta carbs compared to the 3 in the quick pack. I want to make this, but I gotta round up the ingredients first.
(I hope Bobo is still watching this thread)
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Old 05-18-2011, 04:54 AM   #191
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Have you thought of buying some liquid sucralose? It is highly copncentrated. 1/4 teaspoon=1 cup sugar. 0 carbs. I buy it online.
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Old 05-18-2011, 08:40 AM   #192
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Ok- do you get it from nutrition??
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Old 05-18-2011, 12:10 PM   #193
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I don't. Google Sucralose liquid and options will come iup.
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Old 05-18-2011, 12:26 PM   #194
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Thanks
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Old 05-18-2011, 03:04 PM   #195
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O.K. now you got me licking the screen,honest. lol
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Old 11-21-2011, 07:38 PM   #196
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Bumping for the holidays!
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Old 11-22-2011, 07:17 AM   #197
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I have made this sooooo many times now. It is on my Thanksgiving Desert list!!!!
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Old 11-22-2011, 04:37 PM   #198
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BUMPING
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Old 12-11-2011, 02:31 PM   #199
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Went to make it today but no almond flour What about subbing chopped walnuts for a almond flour? I don't see why it won't work.
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Old 12-19-2011, 07:05 PM   #200
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BUMPING for Christmas
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Old 12-20-2011, 07:42 PM   #201
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This is one of those recipes that once you make it, you'll make it forever and it for sure feels like cheating even though (happily) you aren't. Thanks for this recipe!! If you enjoy this sort of cake on a high carb diet, then this can be a real savior in times of weakness. You'll forget about whatever sugary, fruity concoction you have been craving and stay on plan!
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Old 12-21-2011, 08:09 AM   #202
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Wow, Miss Rae,What is that in your avatar?Recipe pleaase.........
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Old 12-21-2011, 08:31 AM   #203
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Honeybuns, I just sent it to you!
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Old 02-03-2012, 06:36 PM   #204
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Bumping for an update
Those of you who make this or have made it, what sweetners do you use?
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Old 02-03-2012, 07:54 PM   #205
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Miss Rae......I would be interested in the recipe in your avatar too, Please. And I will have to try the banana split cake.
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Old 02-04-2012, 09:34 AM   #206
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I use a Xylitol, Erythritol and stevia combo. I make it a lot!
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Old 02-04-2012, 09:58 AM   #207
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I just copied this to try it one day. Sure looks good!
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Old 02-04-2012, 02:24 PM   #208
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Buttoni, It is divine. Try it you won't be sorry, Julie
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Old 02-04-2012, 05:59 PM   #209
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Making this for a Superbowl party tomorrow! Does anyone know if it should sit overnight or is this good to eat right away? I would assume with the whipped cream it should be eaten right away?
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Old 02-07-2012, 10:22 PM   #210
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Miss Rae....could you please send the recipe for your avatar pic??? Thanks
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