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-   -   Low Carb No Bake Pumpkin Cheesecake Recipe (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/585588-low-carb-no-bake-pumpkin-cheesecake-recipe.html)

wifezilla 11-07-2008 03:38 PM

Low Carb No Bake Pumpkin Cheesecake Recipe
 
I finally took pictures of my recipe and actually got the directions written down. It is posted on my Examiner column page.

Denver Low-Carb Examiner: Recipe: Low Carb No-Bake Pumpkin Cheesecake

It is wheat-free, sugar-free, and really tasty.

TXLoser 11-07-2008 03:41 PM

Thanks...
Looks easy enough for me!! and ingredients I have

Thanks for sharing
:notwrthy:

wifezilla 11-07-2008 04:35 PM

I don't do complicated. Short attention span over here :D

Vanessa120 11-07-2008 04:40 PM

Thank You
 
The crust is cooling and the cheesecake mixture (minus HWC) is ready to go. Will assemble with the HWC shortly. Needed a quick dessert for hubby tonight. He ate through the Chocolate Mayonnaise Cake this week. Will report back later!

wifezilla 11-07-2008 04:48 PM

Oh cool! Let me know what he thinks :D

TheDogAteMyName 11-07-2008 06:44 PM

Looks delicious! I will put this on my list to try.

jacksmixedtape 11-07-2008 06:48 PM

Um, I think I love you! This sounds ridic easy. No beating the cream until stiff peaks, yay! Am trying this for a dorm snack. Will make a blog post and give proper credit back to your blog and column, of course! :)

Vanessa120 11-08-2008 04:56 AM

Quote:

Originally Posted by wifezilla (Post 11105109)
Oh cool! Let me know what he thinks :D

This was a hit with DH!!!!! I had a piece for breakfast and it is DELICIOUS! It was EASY & QUICK to make! Thank you!

Nutritional info (cut into 8 slices) per my calculations & tweaks**:
350 cals | 32g fat | 6g ecc | 9g prot

**I used 1/3rd less fat cream cheese, 1 c. almond meal + 1/2 c. hazelnut meal for the crust, 1c. equiv. of liquid Splenda in filling & two drops in crust.

wifezilla 11-08-2008 07:57 AM

I am so glad you both liked it. I had it for breakfast two days in a row! LOL

Lauren, I have made it before whipping the cream and folding it in to the pumpkin and cream cheese, but there isn't a lot of texture difference between the two methods....so go for the time saver :D

Locarb4me 11-08-2008 08:30 AM

Wow, does that sound great! I'm assembling Thanksgiving recipes now, so this is just what I needed. Thank you :clap:

RockyMtnAngelEyes 11-08-2008 08:42 AM

[COLOR="Magenta"]This sounds wonderful! I think I even have all the things to try a trial today... OK, IF I get everything else done I need to do..:stars:

Thanks so much![/COLOR]

Determinedtolose 11-08-2008 02:42 PM

That looks great Wifezilla!
You're so pretty too!

wifezilla 11-08-2008 04:18 PM

You are too kind (that itty bitty pic hides the wrinkles well! LOL)

pepperette 11-08-2008 05:27 PM

[COLOR="DarkGreen"]Mine is chilling right now. Wonder if DS and I can wait the 2 hours?:dunno: I tweaked it a bit as we do not like ginger, and only had 1 1/2 pkgs. of cream cheese. I used my Whey Low D for sweetener ( I have the packets and kept the amounts the same). Hope it comes out ok!:laugh:[/COLOR]

Determinedtolose 11-08-2008 05:38 PM

Dumb question, lol. . .does the cream cheese have to be softened first?

ew1 11-09-2008 07:33 AM

I have pumpkin pie spice, can I just sub that and if so, how much?

pepperette 11-09-2008 09:11 AM

[COLOR="DarkGreen"]Well~ it was good, but not pumpkin-y enough for me. DS has yet to try it (he's working on the cheese ball I made yesterday, also), so don't know what he thinks. For us, I will probably go with either no cream or less cream cheese. Maybe more pumpkin pie spice than I used 1st time.[/COLOR]


http://i214.photobucket.com/albums/c...anksgiving.jpg

wifezilla 11-09-2008 12:16 PM

Diana, since I use an electric mixer, I don't bother to soften it.

Pepperette, I like it because it isn't so pumpkin-y...LOL. (I never liked traditional pumpkin pie as a kid) For more pumpkin flavor, I would eliminate the cream. I would keep the amount of cream cheese just so it doesn't get watery.

Elaine, the flavors will be a little different but it should work. I would start with 1 tsp and taste it, then add more if needed.

pepperette 11-09-2008 12:29 PM

[COLOR="DarkGreen"]Thanks for the tip Wifezilla- I will do that next time. Used my last can of pumpkin, but pd is next week, hehehe![/COLOR]

wifezilla 11-09-2008 12:35 PM

This recipe is VERY flexible, so don't be afraid to experiment. I started with an old no-bake cheese cake recipe that my dad used to make when I came up with this. It had cool whip and sour cream in it.

TXLoser 11-09-2008 01:01 PM

I don't have the packets of Splenda..I have granular and liquid.

Can you please tell me the conversion of the packets to granular splenda please

Thanks

nutritionistusa 11-09-2008 01:11 PM

Quote:

Originally Posted by wifezilla (Post 11104798)
I finally took pictures of my recipe and actually got the directions written down. It is posted on my Examiner column page.

Denver Low-Carb Examiner: Recipe: Low Carb No-Bake Pumpkin Cheesecake

It is wheat-free, sugar-free, and really tasty.

Looks great, gonna give it a try during thanksgiving!

Sandbird 11-09-2008 02:35 PM

I am also assembling Thanksgiving recipies. This one is now on the list. Thanks for sharing.

wifezilla 11-09-2008 05:22 PM

Diane, It is going to depend a lot on your personal taste. I made another one with liquid and I wasn't too happy about the results. It was too runny.

As for granular, I would start at 1/4 cup and taste. Usually no bake recipes call for 1/2 cup sugar, so you may end up at 1/2 cup Splenda using the measure for measure stuff.

Determinedtolose 11-10-2008 05:09 AM

Thanks Wifezilla!

DeBrown 11-10-2008 06:43 AM

Mhmm, thanks for sharing!
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TXLoser 11-10-2008 06:50 AM

Quote:

Originally Posted by wifezilla (Post 11112340)
Diane, It is going to depend a lot on your personal taste. I made another one with liquid and I wasn't too happy about the results. It was too runny.

As for granular, I would start at 1/4 cup and taste. Usually no bake recipes call for 1/2 cup sugar, so you may end up at 1/2 cup Splenda using the measure for measure stuff.

THANKS..
Thanks also for tip on liquid splenda because that is what I would have used but will use granular instead
:notwrthy:

Ilpirata 11-10-2008 10:26 AM

marking for later

cabogirl 11-10-2008 11:48 AM

Definitely on my list of things to make for Thanksgiving. Thanks! :-)

wifezilla 11-10-2008 02:43 PM

As for liquid, I used Da Vinci simple syrup. If you are using Sweetsfree (undiluted liquid Splenda) it shouldn't be a problem, but Da Vinci syrup is diluted.


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