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Old 02-18-2010, 09:01 PM   #331
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Quote:
Originally Posted by LindaSue View Post
I don't know about the Jay Robb scoop but a serving in grams of Body Fortress is based on a heaping scoopful, not level with the top edge of the scoop. I measured out 1/3 cup, packed and leveled and it weighed 28 grams. One scoop, packed and leveled weighed 26 grams.

Here's a picture that I just took of 33 grams of Body Fortress whey:

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Old 02-19-2010, 08:22 AM   #332
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Hey Suzanna, just wanted to let you know I added both your variations to my blog:
Low Carbin' Made Simple: Whey Not Cake and Whey Not Brownies!
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Old 02-19-2010, 03:41 PM   #333
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MsWoods.....I brought to work the chocolate protein bars with nuts on top. My co-workers low carbers and non low carbers loved them. Everyone wants the recipe!
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Old 02-19-2010, 04:18 PM   #334
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I'm glad you all like them JKat.

I'm going to try to make the "cookies", but I couldn't find any chocolate chips that I was satisfied with carb count wise, so I'm going to finely chop an atkins bar and add that
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Old 02-19-2010, 04:20 PM   #335
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MsWoods i'm out of protein powder and i blame you LOL
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Old 02-19-2010, 04:23 PM   #336
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Lol, Chantyl I just got back from Walmart with another jug Lol. Suzanna's variations just look way too good. I can only imagine how they will taste with the "snicker" atkin bars in them Lol.
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Old 02-19-2010, 04:32 PM   #337
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I just made the chocolate ones, took a bite straight from the oven..mmmmm!! Nice chocolate fix, they were moist and delicious!! I used 1/2 splenda and 1/2 eryhtritol for my sweetener which worked really well, no bitter taste! I also used just a splash of chocolate davinci syrup because my batter was kinda thick. I am thinking about frosting them with a chocolate frosting..lol. These are a winner. I will deff. be trying the different tweeks on here!! Thanks MsWoods!!
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Old 02-19-2010, 04:46 PM   #338
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Originally Posted by MsWoods View Post
Lol, Chantyl I just got back from Walmart with another jug Lol. Suzanna's variations just look way too good. I can only imagine how they will taste with the "snicker" atkin bars in them Lol.
i want the cinnamon roll variation now! but alas i can't. LOL. I will hit up walmart on sunday.
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Old 02-19-2010, 04:49 PM   #339
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I'm going for "snicker" cookies, I'll let yall know how it goes. (P.S. when I say Atkin Snicker I'm talking about the Caramel Chocolate Peanut Nougat bar)
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Old 02-19-2010, 06:06 PM   #340
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i love that bar! i think its a great idea to use a cut up atkins bar... (and i like the atkins mounds and the atkins peanut butter cups...yummo) let me know how it goes...i want the cookies....

remember that cookie diet (where it was really like a protein bar in cookie shape)... i may have to get on this version of it post-runs!
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Old 02-19-2010, 08:34 PM   #341
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I've gone through THREE batches of these... Even my mom, who is a VERY picky eater just loves these. It's weird some peeps have been gotten dry bars... mine are gooey, moist, definitely brownie like.

I add unsweetened shredded coconut to mine and they come out perfect
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Old 02-20-2010, 01:45 AM   #342
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I made pizza last night using this recipe as the base (with unflavored protein powder).

I used butter and cream cheese as the fats, with a little garlic and onion powder thrown in.

I am not sure how it happened, but the crust tasted JUST LIKE a Pizza Hut Pan Pizza! You know, that succulent buttery crunch that it has? It was like that. I ate way too much just because the crust was so so good!

I have never even been able to replicate that pan crust even with a regular flour recipe, so this is like a minor miracle.

I just hope it comes out the same way next time as I ma not sure exactly what I did to make it happen this time.

THANK YOU MsWoods, AGAIN, for this AMAZING recipe. It is a game changer for sure.
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Old 02-20-2010, 02:52 AM   #343
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I think I figured it out. I just made a batch of cinnamon rolls and I turned up the temperature to 200 Celsius (390 F). It cooked faster and got much more brown and the crust was that crunchy buttery fluffy kind you get on a pan pizza (except sweet this time).

I think the higher temp is the key, as when I made the pizza I had the oven really hot.

WOW! It gets better and better!
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Old 02-20-2010, 08:34 AM   #344
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Wow Suzanna, you are so creative. I still haven't got to get the unflavored whey, just bought some vanilla to experiment with today. Send me a piece of Whey not pizza hut pizza Plz
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Old 02-20-2010, 09:10 AM   #345
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SuzannaFrance, will you share the amounts you used in your pizza crust? It sounds delicious!! And a huge thanks to you, MsWoods for the original post! It's wonderful!
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Old 02-20-2010, 09:12 AM   #346
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pizza!?!?

you guys are killing me over here!
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Old 02-20-2010, 11:11 AM   #347
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Quote:
Originally Posted by SuzannaFrance View Post
Hi everyone, this is my first post... although I've been an active lurker for over a year. Love this forum for tips and recipes!

Anyway, what inspired me to finally post was this wonderful, versatile recipe! Thank you MsWoods!

First, I use an unflavored protein powder that has less than .2 grams per scoop and have made lovely savory cakes omitting the "sugar" and adding salt and herbs. Makes a great pizza base.

And MY FAVORITE and the reason I wanted to post:

This makes FANTASTIC CINNAMON ROLLS! Well, not rolls, but they taste like it.

I put a mix of Somersweet and Diabetisweet brown and lots of cinnamon in the baking pan FIRST. Then I add the basic mix on top. I also sprinkle that with cinnamon and bake. (I also use a pinch of baking powder in mine, but it rises whether you do or not).

Any seepage of butter mixes with the "sugar" and cinnamon and makes a delicious and decadent glaze. I turn it over onto a plate when I take it out, while it is still hot. It glazes up and makes what tastes like heaven to me!

Something between Monkey bread and cinnamon rolls.

YUM!

I have also made donut holes with this and they are fantastic as well. I LOVE this recipe!!!
What are these and where can they be found?
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Old 02-20-2010, 11:13 AM   #348
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Does someone know the exact recipe for the choc brownies and the cinnamon/monkey bread?

I so can not go through all these pages with my headache
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Old 02-20-2010, 11:31 AM   #349
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chocolate recipe is the first post. Cinn on page 11 i believe.
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Old 02-20-2010, 04:19 PM   #350
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Thank You!
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Old 02-21-2010, 01:52 AM   #351
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SuzannaFrance, will you share the amounts you used in your pizza crust? It sounds delicious!! And a huge thanks to you, MsWoods for the original post! It's wonderful!
I will definitely be trying to make this recipe again, and will note everything I do so it can be replicated. Believe me, I want to be able to make it happen again and again! LOVE Pizza Hut Pan! LOL

Will post results as soon as I make it again, sometime next week.
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Old 02-21-2010, 08:31 AM   #352
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Well, I tried the cookies. They did not at all get thick like yours (batter) and I put them on a baking sheet and in the oven they just ran together. So I used a muffin tin and put a tbsp of batter in each tin, and they came out better formed, a little more cookie like, but definately didn't look anything like yours. They are still really really good and very much more addicting than the regular "whey not cake".
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Old 02-21-2010, 08:51 AM   #353
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I think it is all about the protein powder. Here are the ingredients in InkoSpor Muscle 95 (in French)

Ingrédients :
Caséinate de calcium, lactosérum en poudre (lactoglobuline et lactalbumine), carbonate de magnésium, blanc d’œuf déshydraté, vitamine C, acidifiant acide citrique, niacine, vitamine E, acide pantothénique, vitamine B6, vitamine B2, vitamine B1, acide folique (ou vitamine B9), vitamine B12.

In English: Milk Protein, Whey Protein, Magnesium Carbonate, Powdered Egg White and the vitamins... etc

If that helps you find an equivalent in US. There are no sweeteners, no flavorings, just 95% proteins and 5% vitamins.
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Old 02-21-2010, 09:07 AM   #354
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Yeah mine has a list a mile long Lol. They were still very good and do taste different than the "cake". I added another egg to it and used 4 scoops and it made 18 "cookies". I also did crush up an atkins bar and add it and it adds good flavor.
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Old 02-21-2010, 12:49 PM   #355
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I didn't use your "Not" recipe, but I make snickerdoodles from whey protein - I just changed a few things in my regular high carb snickerdoodle recipe to make it LC. They come out puffed up, very light, and crisp - or can be a little more chewy, depending on how long they're cooked. I prefer to have them cooked crisp, so that the protein powder doesn't taste so much like protein powder.

I cook them in the microwave, so they don't brown, but with the cinnamon the dough is rolled in, it doesn't really matter.

They're terribly addictive, because they taste like the real thing.
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Old 02-21-2010, 02:00 PM   #356
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I didn't use your "Not" recipe, but I make snickerdoodles from whey protein - I just changed a few things in my regular high carb snickerdoodle recipe to make it LC. They come out puffed up, very light, and crisp - or can be a little more chewy, depending on how long they're cooked. I prefer to have them cooked crisp, so that the protein powder doesn't taste so much like protein powder.

I cook them in the microwave, so they don't brown, but with the cinnamon the dough is rolled in, it doesn't really matter.

They're terribly addictive, because they taste like the real thing.
Um, details...PLEASE!!!!
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Old 02-21-2010, 02:41 PM   #357
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Um, details...PLEASE!!!!
LC Snickerdoodles

1 stick (1/4 pound) unsalted butter, softened (Do not nuke! You want it soft but solid)
1 egg
1/2 cup splenda
3-4 scoops vanilla whey protein powder (I use Body Fortress, YMMV with any other brand)
1 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp salt

For the cinnamon/splenda mixture:
3 tsp cinnamon
3 Tbsp splenda

Mix the cinnamon and splenda together in a small bowl and set aside.

Cream together the butter, splenda, and egg. Then mix in the first scoop of protein powder, cream of tartar, baking soda, and salt. Add 2 more scoops of protein, one at a time, and mix in. Add enough of that last scoop of protein powder that the dough is stiff enough to mold. Your goal is to have the protein powder thoroughly mixed in, but not have the dough too dry, or it won't hold together.

This recipe will make approximately 4 dozen cookies.

Mold each ball from approximately 1 tsp dough. Roll balls in cinnamon/splenda mixture. Flatten out the balls of dough between your fingers to approximately 1-1/2" diameter, then dip each side in the cinnamon splenda again.

Place each flattened piece of dough on a large plate (such as a flat cake plate) all around the outside edge. A cake plate will hold approximately 1 dozen placed around the edge.

Nuke on high for about 55-70 seconds. For crisp cookies, check to make sure the cookies are firm. Remove to a cool plate or cooling rack.

Repeat with the rest of the dough.

Try not to eat then all at once!
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Old 02-21-2010, 04:53 PM   #358
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I have a question about the protein powders. Which one is everyone using? The Protein Whey Concentrate, or Whey Protein Isolate?
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Old 02-21-2010, 09:29 PM   #359
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Mine is Body Fortress whey protein powder. I'm not sure what the difference is. Mine is the one you make protein shakes from.
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Old 02-22-2010, 06:26 AM   #360
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Originally Posted by Madam De Leon View Post
LC Snickerdoodles

1 stick (1/4 pound) unsalted butter, softened (Do not nuke! You want it soft but solid)
1 egg
1/2 cup splenda
3-4 scoops vanilla whey protein powder (I use Body Fortress, YMMV with any other brand)
1 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp salt

For the cinnamon/splenda mixture:
3 tsp cinnamon
3 Tbsp splenda

Mix the cinnamon and splenda together in a small bowl and set aside.

Cream together the butter, splenda, and egg. Then mix in the first scoop of protein powder, cream of tartar, baking soda, and salt. Add 2 more scoops of protein, one at a time, and mix in. Add enough of that last scoop of protein powder that the dough is stiff enough to mold. Your goal is to have the protein powder thoroughly mixed in, but not have the dough too dry, or it won't hold together.

This recipe will make approximately 4 dozen cookies.

Mold each ball from approximately 1 tsp dough. Roll balls in cinnamon/splenda mixture. Flatten out the balls of dough between your fingers to approximately 1-1/2" diameter, then dip each side in the cinnamon splenda again.

Place each flattened piece of dough on a large plate (such as a flat cake plate) all around the outside edge. A cake plate will hold approximately 1 dozen placed around the edge.

Nuke on high for about 55-70 seconds. For crisp cookies, check to make sure the cookies are firm. Remove to a cool plate or cooling rack.

Repeat with the rest of the dough.

Try not to eat then all at once!
TY so much for sharing this... I must go get some vanilla pp and try them
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