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Old 01-28-2010, 12:43 PM   #211
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Originally Posted by JillianDC View Post
I just made a batch using Bou's lower calorie version, using Designer Whey French Vanilla and baking for 15 minutes, and they came out perfectly. They'll make a delicious dessert and snack. Thanks for the great recipe!

One question: Do these keep best in the fridge or at room temperature? TIA.

I cut mine into *two bite* pieces then store in an airtight container in the fridge. I don't know how they'd be if left sitting out.

PS. My next attempt will be with EVCO and shredded unsweetened coconut.

Last edited by Boudica; 01-28-2010 at 12:45 PM..
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Old 01-28-2010, 12:45 PM   #212
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I was wondering since I am out of butter, could I use either shortening, oil or coconut oil for these?
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Old 01-28-2010, 12:47 PM   #213
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I was wondering since I am out of butter, could I use either shortening, oil or coconut oil for these?

I know a previous poster has used coconut oil to great success.
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Old 01-28-2010, 12:48 PM   #214
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I'm sure you could use another oil..I think shortening should be melted as well as CO for easy mixing. It is just 8 Tbs.. I wouldn't do all CO, I might mix it with another oil, though.
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Old 01-28-2010, 12:54 PM   #215
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Great, thanks!
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Old 01-28-2010, 12:58 PM   #216
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i use coconut oil or i did, now i'm out..
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Old 01-28-2010, 03:06 PM   #217
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Lindasue, these look really good - how kind of you to take the pics and put the recipe in a very attractive format.

Thank you so much for your recipes. You are truly a Godsend.
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Old 01-28-2010, 03:08 PM   #218
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I made another batch of these with orange jello instead of lemon and they turned out great. Now that I know what consistency to look for in the batter, they come out perfect every time.

I've been keeping them in the refrigerator, but I think they would hold up fine without refrigeration, and I plan to take them on a trip in a couple of weeks. I'm hoping they'll hold up for close to a week. I'll let you know.
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Old 01-28-2010, 03:12 PM   #219
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I made another batch of these with orange jello instead of lemon and they turned out great. Now that I know what consistency to look for in the batter, they come out perfect every time.

I've been keeping them in the refrigerator, but I think they would hold up fine without refrigeration, and I plan to take them on a trip in a couple of weeks. I'm hoping they'll hold up for close to a week. I'll let you know.
I think it is important to know the consistency..I was thinking of orange jello, too. I am not sure they will hold up that well for a week unless they are well wrapped and refrigerated..But, they will probably be fine for 3 days or so.
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Old 01-28-2010, 04:01 PM   #220
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I really need to try it with jello.

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Old 01-28-2010, 06:07 PM   #221
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OK, I used Jay Robb PP this time. The scoop is bigger than my Body Fortress scoop. That MIGHT be why Jay Robb's is more dry - you're using more powder? I took my BF scoop and put in it the empty JR scoop and lacked not quite 1/4" in the scoop. Jay Robb tastes better to me, but I still get a really dense not cake and not a puffy one ( I used baking powder this time) like the pics in this thread. I still think I'm either not getting enough liquid or I'm baking too long. I'll just have to keep trying!
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Old 01-28-2010, 08:35 PM   #222
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Thank you very much Allys... Does your serving size indicate grams on the label?
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Old 01-28-2010, 09:09 PM   #223
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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..
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Old 01-28-2010, 09:53 PM   #224
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Bou, thank you for the lower calorie version of the cake. Reducing carbs is not enough for me, I'm always looking for ways of lowering calories while keeping the carbs down.

I can't wait to make your version of the cake!

Please share your version of the chocolate one you said you were making. Thanks.
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Old 01-29-2010, 02:57 AM   #225
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bou....thanks for the lower calorie version. As I move on I know I will have to drop my fats at some pt.
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Old 01-29-2010, 02:59 AM   #226
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What kind of pudding mix and jello are you guys using. When I look at the ingrediants their is maldextrose in it??
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Old 01-29-2010, 06:35 AM   #227
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can someone please figure the carb count for one ones made with pudding mix? I am making mine in a bread loaf pan and get about 12 nice size bars. If I figure correctly, there is 7 g. carbs in a scoop of Body Fortress (21 g. total), about 1 g for the 2 eggs, sweetener varies, the only other carbs are from whatever we add in.
The carbs are adding up quickly with the add-ins and these are sooo good I can't eat just 1 or 2!
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Old 01-29-2010, 07:08 AM   #228
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Quote:
Originally Posted by CarolynF View Post
I think it is important to know the consistency..I was thinking of orange jello, too. I am not sure they will hold up that well for a week unless they are well wrapped and refrigerated..But, they will probably be fine for 3 days or so.
I made these with the strawberry/banana jello and while they were really good cold, they were even better frozen! Of course, they didn't last long enough to worry about
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Old 01-29-2010, 07:38 AM   #229
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can someone please figure the carb count for one ones made with pudding mix? I am making mine in a bread loaf pan and get about 12 nice size bars. If I figure correctly, there is 7 g. carbs in a scoop of Body Fortress (21 g. total), about 1 g for the 2 eggs, sweetener varies, the only other carbs are from whatever we add in.
The carbs are adding up quickly with the add-ins and these are sooo good I can't eat just 1 or 2!
What flavor body fortress are you using? The vanilla has 3g per scoop, 5 per 2 scoops, so for the whole recipe there are 8g carbs for the protein powder?

I'm looking at a package of SF cheesecake pudding and for the whole packet is has 100 cal, no fat, and 24g carbs. So just add that on to the original count.

Here are the original counts:Counts per batch: Cal:1347 Fat:364 Carb:8.8
Per 1/9th: Cal:150 Fat:40.4 Carb: 1

Counts with 1 package SF pudding:
Whole batch: Cal:1447, Fat: 364, Carb: 32.8
Per 1/9th: Cal:160.78, Fat: 40.4, Carb:3.65
Per 1/12th: Cal:120.58 Fat: 30.42 Carb:2.73
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Last edited by MsWoods; 01-29-2010 at 07:43 AM..
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Old 01-29-2010, 07:41 AM   #230
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Ok guys, I made some "oreo cakesters" out of these, pics coming soon.

Did I miss the recipe for these??
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Old 01-29-2010, 07:45 AM   #231
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Did I miss the recipe for these??
No, it was just the chocolate version of the recipe and I cooked them in muffin tins. I used the whole batter for 6 muffin size portions. After they cooked and cooled I whipped some heavy cream, sweetener, and vanilla, cut them in half, plopped some of the whipe cream in between, and viola.
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Old 01-29-2010, 08:20 AM   #232
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Just tried my first batch of the brownies...Oh Em Geeeee, they are so good! I usually don't like LC baked goods cuz the texture is always weird. BUT these are very similar to the high carb counterpart. I'm not so sure this is a good thing, now that I think about it Thanks Mswoods!
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Old 01-29-2010, 03:48 PM   #233
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I couldn't resist any longer and made these today. I used the original vanilla recipe exactly with body fortress PP and mixed with a spoon. The butter separated out in puddles as it cooked but hardened up in the fridge. Very dense but tasty. So now what tweaks have worked to help reabsorb the butter and lighten them up a bit? Maybe I'll try a little baking powder and cut the butter a bit. But I will make again - will be a handy lunch for work.
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Old 01-29-2010, 05:02 PM   #234
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shun, there's a recipe on this thread for a lower calorie version. I plan on using that version when I make these. It calls for half the butter. Maybe that would help.
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Old 01-29-2010, 06:25 PM   #235
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Here is what I just made, they are yummy!!

2 eggs
1/4 oil
1/4 banana davinci syrup
3 scoops designer whey protein powder
1 tsp baking powder
1/4 cup chopped walnuts

baked for 8 min's in mini muffin cups at 325.
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Old 01-29-2010, 06:54 PM   #236
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I just tweaked Bou's Lower Fat Version. It came out great! Yeah, I finally got it right.

DREAMSICLE

75 grams (approx 2 1/2 scoops) Jay Robb Tropical Dreamsicle Whey Protein Powder
1/4 C + 1 Tbs Crystal Light, Sunrise Orange Flavor
1 tsp Orange Extract
1 tsp Baking Powder
2 Eggs
4 Tbs Butter

Thank you all so very much for the helpful info and tips.
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Old 01-30-2010, 06:45 AM   #237
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Thanks Ms. Woods for figuring the carbs. I don't have the container from the PP but for some reason I thought it said 7/scoop. Now I don't feel quite as gulty when I eat 5 instead of just 1!!
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Old 01-30-2010, 07:16 AM   #238
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I understand that jlp, I always eat atleast two. 5 is just 5 carbs!
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Old 01-30-2010, 07:45 AM   #239
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I just tweaked Bou's Lower Fat Version. It came out great! Yeah, I finally got it right.

DREAMSICLE

75 grams (approx 2 1/2 scoops) Jay Robb Tropical Dreamsicle Whey Protein Powder
1/4 C + 1 Tbs Crystal Light, Sunrise Orange Flavor
1 tsp Orange Extract
1 tsp Baking Powder
2 Eggs
4 Tbs Butter

Thank you all so very much for the helpful info and tips.


I do not have the Jay Robb brand or a scale. Does a scoop = 1/3 cup?
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Old 01-30-2010, 07:57 AM   #240
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I do not have the Jay Robb brand or a scale. Does a scoop = 1/3 cup?
I'm pretty sure that's the standard size.
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