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Old 02-16-2011, 06:44 AM   #571
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Quote:
Originally Posted by CarolynF View Post
OMgoodness..I just made a banana one..and it was very nommie..I ate a hot corner.
What I did was this...it was similar to the lemon jello one.
1 stick of butter melted
2 eggs
2 1/2 scoops of the vanilla protein powder
one small package of SF banana pudding mix dry
1/2 tsp. of vanilla
1/2 cup of sweetener
1/4 +tsp. of baking powder
Then I added water after I mixed this all up. I think I must have added about 3/4 of a cup until it looked like cake batter.
Poured into a large loaf pan with Parchment on the bottom and baked at 325 for about 25 minutes until a toothpick in the middle comes out dry. This raised pretty high..Pieces on the sides were about an inch tall.
Quote:
Originally Posted by CarolynF View Post
Well, the banana one I made with the SF pudding mix is nommie..You could put strawberries on it, some whipped cream, a sliver of SF chocolate and call it a banana split sundae..
OMG I hope Krogers has SF banana pudding mix! If they do I know what flavor I'm making tonight!!!!
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Old 02-21-2011, 08:40 AM   #572
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Bumping.

There are so many delicious-sounding tweaks, how am I ever going to choose which version to try first?!? Where do I start??
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Old 02-21-2011, 08:54 AM   #573
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Well, it's been a while since I've made these, but for your first go, I would say:

2 eggs
3 scoops whey protein powder (vanilla)
2 tbsp butter
1/2 cup sweetener (I use liquid sweet n low)
1tsp baking powder
3oz softened cream cheese
1tsp vanilla (or any other extract you may like)

If you rather have chocolate add 2tbsp cocoa powder. This is a good base to go off of.

Cream cheese is a bit of a factor for me in losing, so most of the time I omit it, but it's a lot dryer. The cream cheese helps keep it more moist.
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Old 02-21-2011, 08:59 AM   #574
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Quote:
Originally Posted by MsWoods View Post
Well, it's been a while since I've made these, but for your first go, I would say:

2 eggs
3 scoops whey protein powder (vanilla)
2 tbsp butter
1/2 cup sweetener (I use liquid sweet n low)
1tsp baking powder
3oz softened cream cheese
1tsp vanilla (or any other extract you may like)

If you rather have chocolate add 2tbsp cocoa powder. This is a good base to go off of.

Cream cheese is a bit of a factor for me in losing, so most of the time I omit it, but it's a lot dryer. The cream cheese helps keep it more moist.
Thank you!!
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Old 02-21-2011, 09:03 AM   #575
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Oh, also, I no longer use liquid sweet & low, i find it vile. I use sugar free vanilla torani.
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Old 02-21-2011, 09:16 AM   #576
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I keep getting it really dry on the edges and raw in the middle, what am I doing wrong?
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Old 02-21-2011, 09:23 AM   #577
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I'm not sure, what recipe are you using. You need to make sure the batter is evenly spread out in the baking dish also.

I'll have to get in the kitchen and make some so I can see for sure what problems you guys are having. It really has been almost a year since I made these.
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Old 06-01-2011, 01:01 PM   #578
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Bumping for newbies.
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Old 06-01-2011, 01:24 PM   #579
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Add glu powder!
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Old 06-01-2011, 01:42 PM   #580
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Quote:
Originally Posted by ouizoid View Post
Add glu powder!
Just the lady I wanted to see

I did basically make them with glu powder and they were moist and delicious. It was kind of a mix of this recipe and Marcea's parmesan roll recipe.

Low Carbin' Made Simple: Glucomannan Cupcakes W/Frosting
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Old 06-01-2011, 01:49 PM   #581
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I need to try these.
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Old 06-01-2011, 02:03 PM   #582
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Just a warning, the first recipes are more hard and bar like, not really cake like, as the recipe evolves with the different changes, it gets more cake like. The ones with the glucc powder are delicious and moist.
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Old 06-01-2011, 04:05 PM   #583
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Quote:
Originally Posted by MsWoods View Post
Look at it this way, if you try it and don't like it, you are only out a couple scoops of protein powder, a stick of butter, 2 eggs and a little sweetener

I like simple recipes with few ingredients. I know there are better recipes out there for things like this, but I don't like having to buy all that extra special stuff.
I like it because when I want something sweet I can throw this together, cook, and EAT!!
If I have nothing around sweet to eat, it is very sad. don't want to do what I used to do, which is eat everything in site!!!!!!!
Love this WOE!!!!
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Old 06-01-2011, 04:13 PM   #584
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Quote:
Originally Posted by MsWoods View Post
Just the lady I wanted to see

I did basically make them with glu powder and they were moist and delicious. It was kind of a mix of this recipe and Marcea's parmesan roll recipe.

Low Carbin' Made Simple: Glucomannan Cupcakes W/Frosting
I did not see (unless I missed is somewhere) how much gluc was added, can someone post that please?
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Old 06-13-2011, 12:51 AM   #585
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Recipe using gluc powder??

Quote:
Originally Posted by Tilly View Post
I did not see (unless I missed is somewhere) how much gluc was added, can someone post that please?
Can someone please give the recipe ....have everything on hand and soooo want to try these.
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Old 06-13-2011, 09:37 AM   #586
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Here is the recipe I used with glucc.
Low Carbin' Made Simple: Glucomannan Cupcakes W/Frosting
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Old 01-08-2012, 10:42 AM   #587
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These sounds AMAZING! so marking my spot to cook in the morning.

Thanks so much for the creative post.
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Old 01-08-2012, 10:45 AM   #588
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Aaaah, love these. If you have time, read through the tweaks. The best one I've found is around the end somewhere, let me see if I can find it.
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Old 01-08-2012, 10:48 AM   #589
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Quote:
Originally Posted by MsWoods View Post
Well, it's been a while since I've made these, but for your first go, I would say:

2 eggs
3 scoops whey protein powder (vanilla)
2 tbsp butter
1/2 cup sweetener (I use liquid sweet n low)
1tsp baking powder
3oz softened cream cheese
1tsp vanilla (or any other extract you may like)

If you rather have chocolate add 2tbsp cocoa powder. This is a good base to go off of.

Cream cheese is a bit of a factor for me in losing, so most of the time I omit it, but it's a lot dryer. The cream cheese helps keep it more moist.

Here ya go.

Also if you happen to have gluccomannan powder, the glucc version I posted a few posts back is my favorite. If you click on the link to my blog there are pictures and detailed instructions.
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Old 01-08-2012, 10:49 AM   #590
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Quote:
Originally Posted by MsWoods View Post
Here is the recipe I used with glucc.
Low Carbin' Made Simple: Glucomannan Cupcakes W/Frosting
Glucc cupcakes.
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Old 03-22-2012, 06:29 PM   #591
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ehh theses turned out really wierd for me texture-wise. I melted lindt 90% cocloate into the butter instead of cocoa powder and I used protizyme chocolate cake flavored powder.

SO I am cutting them into smaller pieces, drying them out to make a faux coco puffs cereal in the morning! Should be enough for 4 bowls at or 3 or 4 carbs a bowl!. they seem pretty sogginess-resistant, which is good because I always hated cereal that get soggy in 5 minutes.

I realized that I should do this when I was dipping the fresh warm (albeit spongy,rubbery) ones into almond milk. Yum but odd. In tiny peices they will harden I think.

I guess I accidently discovered a home-made cold cereal I can make!

I think they didn't turn out because of my substitutions OR because it is a different brand. Either way, yay. I can doll up a bowl of cereal too! stoked!
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Old 06-30-2012, 02:14 PM   #592
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Bumping
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Old 06-30-2012, 03:56 PM   #593
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subbing
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Old 07-08-2012, 04:25 PM   #594
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It's not you, it's your oven!

Quote:
Originally Posted by darlingnikki View Post
I keep getting it really dry on the edges and raw in the middle, what am I doing wrong?
Usually crispy outside and uncooked inside is a sign that stuff has been baked at too high a temp.

Try turning your oven down 25 degrees and see if that helps. A lot of ovens are not accurately calibrated, so you may be baking stuff at 375 or 400 degrees when the dial says 350.
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Old 07-11-2012, 09:34 AM   #595
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Made a fantastic version:

Peaches and cream cake
Grease 8x8 pan and preheat oven to 350

Peel and slice 2 medium peaches
Toss with 1/4 cup sweetener
Place evenly in bottom of pan

Whisk:
3TBS softened cream cheese
2TBS melted butter
1 c sweetener
1/2tsp salt
2 tsp vanilla extract
1 tsp baking powder
3 scoops vanilla whey protein powder
(I used 1/2 jay robb 1/2 Jillian michaels)
Pour over peaches and bake 15min

Serve upside down and top with fresh thick whipped cream!

Last edited by PeacefulGuide; 07-11-2012 at 09:37 AM..
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Old 11-19-2012, 04:21 AM   #596
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Bumping this for newbies

I just read through it all (well, almost), and I have gathered quite a few variations! I have to make this, I just have to! I think I want to make the cinnamon one first, and then perhaps a vanilla or strawberry variation. I see a lot of people using Splenda in the chocolate ones, and I can't believe it's not bitter. If I'm making the chocolate ones I'll be using a mix of sweeteners.
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Old 11-19-2012, 08:17 AM   #597
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I made one before work. I used the very first recipe. Only i added some caramel davinci, 1 packet of sf butterscotch pudding and used E instead of Splenda. Not the same amount though. It turned out like this:

I'm at work so I haven't tasted it yet. The batter was good. Not icy or chemical. Can't wait for work to end!
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Old 11-19-2012, 08:19 AM   #598
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Here it is, out of the oven!
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Old 11-19-2012, 08:25 AM   #599
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Nice! I hope you like it.

I probably would make this again and add some Walden Farms Marshmallow spread (instead of cream cheese in a later recipe) for moistness.
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Old 11-19-2012, 01:44 PM   #600
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Ohh, that might be nice I have marshmallow and caramel dips. I still haven't tasted the ones I made. I put them in the freezer. They were like rubber, but not tough. They feel like they could fall apart sort of. Hard to explain. hah. I sort of thought and hoped they would be harder? I used one egg. I added water to make it batter-y.
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