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Old 01-10-2009, 02:01 PM   #1
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Easy Fudge Brownie Pie (microwave)

The HC version was in a magazine..I made this LC and it's pretty good..

Fudge Brownie Pie

2 eggs
1 stick of butter, melted
1/2 cup Diabetisweet
1/2 cup Splenda
1/2 cup LC flour sub..(I used sifted CQ)..almond flour would probably work, too
1/3 cup cocoa
1 tsp. vanilla
1/2 cup chopped walnuts or pecans

Beat eggs, blend in sweetener and melted butter. Add flour sub and cocoa, then stir in vanilla and nuts. Pour into an pammed glass pie pan. Do not use
deep dish.

Microwave at 50 percent for 6 minutes. Turn 1/4 turn then microwave at 100 percent for 1-3 minutes until mixture begins to dry on top. I did mine for
90 seconds.

Serve by itself or with SF ice cream or whipped cream.

The texture is very cakelike. I'm sure you can play with the sugar sub and the flour to get a different result.
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Old 01-10-2009, 02:05 PM   #2
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What can one use instead of Diabetisweet?
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Old 01-10-2009, 02:12 PM   #3
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You can use all Splenda, but I was experimenting..
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Old 01-10-2009, 08:35 PM   #4
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This recipe almost looks TOO easy to make......I think I could get into trouble with this one!!
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Old 01-10-2009, 10:30 PM   #5
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Quote:
Originally Posted by SweetPoison2 View Post
What can one use instead of Diabetisweet?
I can't use Diabetisweet either...it does not settle well at all.

I was thinking a mixture of Splenda and Erythritol...maybe a teaspoon or two of honey.

I use honey in my coffee and I drink several cups a day... it doesn't spike my blood sugar and doesn't stop weight loss so I use just a little in my baking from time to time... it adds a good flavor.
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Old 01-11-2009, 03:20 AM   #6
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Good to know! So ~ you use honey? My mom used honey in a lot of things...one being her coffee.

I miss my mom.
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Old 01-11-2009, 08:09 AM   #7
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These sound great. What size pan do you use?
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Old 01-11-2009, 08:20 AM   #8
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Good to know! So ~ you use honey? My mom used honey in a lot of things...one being her coffee.
Honey does work really well with chocolate! And it's quite sweet so you don't need much. Maybe a tablespoon or two.

That's so cool you can microwave this pie, Carolyn!
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Old 01-11-2009, 03:01 PM   #9
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Yes, Lisa, the pb fudge is best eaten right out of the freezer. From the fridge, it melts on your fingers; nothing to really hold it together.
I like jello made from gelatin and kool-aid best too. Sugar free jello doesn't seem to stall me but how do I know I wouldn't lose more ounces if I did NOT use it!

I wish I liked honey. Never cared for it. In grade school we were made to eat our 'dry, stale white bread' with honey on it. [COLOR="Pink"]yuck[/COLOR]
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Old 01-11-2009, 04:30 PM   #10
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Originally Posted by TxHomeGirl View Post
These sound great. What size pan do you use?
A 9 inch pie pan.


I have read that honey is good to use with Splenda as it will give your baked goods moistness..

This is indeed an extremely easy recipe..
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Old 01-11-2009, 04:34 PM   #11
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Carolyn you are an evil woman! I woke up hungry at 1:30 last night and had to fight myself from making this! It was a hard battle!
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Old 01-11-2009, 05:02 PM   #12
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Oh Carolyn!!

This does sound great..going to sub and use powdered E and Splenda or even Diabetic Sweet and about 2 TBS of Natural Honey...when I make this sometime in the NEAR Future..

HUGS!
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Old 01-12-2009, 09:43 AM   #13
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What is the carb count in Honey???
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Old 01-12-2009, 10:47 AM   #14
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Honey is rather carby...One Tbs. has 17 carbs. However, if it is spread out
in a recipe, it's not as bad as eating it from the spoon..
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Old 01-13-2009, 04:42 PM   #15
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----THUD----

Dh just asked me to make some kind of diet chocolate brownie thing!! He's been watching over my shoulder at this web site. Well, I just tried this....I am so used to this woe...this was a real treat for me. I tend to have portion issues, so I don't fix a lot of this stuff. But he ate it with an open mind....and actually said - "well, if you can't have the real thing, I guess I'll just get used to this."
You guys have NO IDEA what a step forward this is!!!!

JAN
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Old 01-13-2009, 09:49 PM   #16
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Jan: Good deal..Eating with an open mind is a good thing.
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Old 01-15-2009, 06:57 PM   #17
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bumping up dessert
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Old 01-15-2009, 11:18 PM   #18
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sounds really good. sue
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Old 01-20-2012, 01:06 PM   #19
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bumping for January.
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Old 01-20-2012, 02:50 PM   #20
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Old 01-20-2012, 04:19 PM   #21
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Truffles..I am a bad picture taker..LOL..

I need to make this next week..I will use E instead of the D..
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Old 01-21-2012, 01:56 PM   #22
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YUM!!
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Old 01-21-2012, 03:17 PM   #23
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Quote:
Originally Posted by CarolynF View Post
Honey is rather carby...One Tbs. has 17 carbs. However, if it is spread out
in a recipe, it's not as bad as eating it from the spoon..
Can you use the SF honey?
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Old 01-21-2012, 03:18 PM   #24
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Jan: Good deal..Eating with an open mind is a good thing.
Unfortunately for me it is an open mouth.
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Old 01-21-2012, 04:18 PM   #25
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Unfortunately for me it is an open mouth.
Tilly, you're a riot!!
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Old 01-21-2012, 05:43 PM   #26
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Can you use the SF honey?
If you can tolerate it, then go for it.
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Old 01-21-2012, 06:16 PM   #27
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Um, yea !
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Old 01-24-2012, 04:00 AM   #28
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Has anyone made this lately? I want to try to make it for a friend that is new to LC and craving chocolate but I want to make sure it is yummy and that erythitol and Splenda will work ok.
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Old 01-24-2012, 04:09 PM   #29
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I just made this today. I used erythritol, making sure to melt it in the butter first to get rid of the grainy texture that sometimes comes with it. I also used mostly almond flour, subbing maybe 2 TBSP coconut flour to top of the measuring cup. It has a very rich chocolate taste. I was impressed! I did I rough estimate of about 16 carbs for the whole pie, so 2 per wedge. I didn't read the cooking instructions correctly and microwaved it on full power until the center was done and it came out fine.
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