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Old 09-18-2010, 04:17 PM   #151
something there
 
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Yes, Cindy-you can definitely use xanthan gum instead. ThickenThin is just xanthan and guar for the most part. Start with a tsp of xanthan and check the texture prior to baking.
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Old 09-18-2010, 04:18 PM   #152
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I'm so glad, Brenda! Baking is a secret pleasure of mine. While it takes me longer to turn those recipes out, they're nearer and dearer to my heart. I am a total dessert snob.
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Old 09-19-2010, 04:48 AM   #153
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OMG! It was amazing.. I put splenda sweetened cherries on top and my non LC hubby loved it too. I cant wait to make the baked version.
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Old 09-20-2010, 06:40 AM   #154
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Cleo, I am a big (in every sense of the word) cheesecake fan, and your no bake cheesecake is my absolute favorite. There is just something about the almost instant gratification that appeals to me, not to downplay the fabulous taste. Please tell me how you arrive at 121 calories per slice. I would dearly love to be able to eat a whole one of these every day and be on a low calorie diet

Pat
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Old 09-20-2010, 06:43 AM   #155
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Hi, Pat! I am going to be reworking all of the recipes in the near future. I was plugging things into MasterCook and ******, but I'm not positive everything was tabulated correctly in terms of calories. I'm feeling confident with the carbs, however. Still, I'll be reworking everything to be sure.
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Old 09-20-2010, 07:33 AM   #156
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Thanks Cleo.

Pat
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Old 09-20-2010, 09:55 AM   #157
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Lunch. I love my diet:

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Old 09-20-2010, 02:24 PM   #158
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i'm licking the pc now ,WOW
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Old 09-21-2010, 06:15 AM   #159
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Originally Posted by cleochatra View Post
Splenda version for the induction folks. Uses oopsie roll crust.

Cleochatra’s Faboosh Cheesecake

5 8-ounce packages cream cheese, softened
1 1/2 cups Splenda baking granules
1 Tbsp ThickenThin/Not Sugar (optional)
3 eggs
½ cup sour cream
1 Tbsp lemon juice
1 ½ tsp vanilla extract

For the crust
3-4 oopsie rolls, made into crumbs *
2 Tbsp butter, melted
2 packets Splenda
¼ cup butter, melted.
This receipe would work for me better cuz i dont have all those funky ingredients yet
can you substitite DaVincis for Splenda like in other LC receipes ~ i do not like splenda. or would it make it too liquidy?
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Old 09-21-2010, 06:27 AM   #160
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Quote:
Originally Posted by Patlaf View Post
Cleo, I am a big (in every sense of the word) cheesecake fan, and your no bake cheesecake is my absolute favorite. There is just something about the almost instant gratification that appeals to me, not to downplay the fabulous taste. Please tell me how you arrive at 121 calories per slice. I would dearly love to be able to eat a whole one of these every day and be on a low calorie diet

Pat

I get 397 calories per slice. These cheesecakes are such decadent goodness I can only have them on holiday type occasions-I just can't lose weight eating them. It's nice to have such a great goodie recipe available for those occasions and my husband who doesn't lc or eat sf likes these.

Last edited by lisabinil; 09-21-2010 at 06:31 AM..
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Old 09-21-2010, 07:11 AM   #161
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I definitely lose weight eating cheesecake. They've never stalled me. They're filling like a meal, so each small, decadent slice goes a long way for me.

The xylitol and erythritol are absolutely amazing!
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Old 09-21-2010, 02:54 PM   #162
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I'm with you, Cleochatra. I can lose weight eating cheesecake too, as long as it is the low-carb variety. However, I have to keep calories in mind too and eat less of the regular food on that day. Looking forward to seeing more of your gluten-free low-carb desserts. I didn't know you love to bake.
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Old 09-21-2010, 03:35 PM   #163
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Quote:
Originally Posted by lisabinil View Post
I get 397 calories per slice. These cheesecakes are such decadent goodness I can only have them on holiday type occasions-I just can't lose weight eating them. It's nice to have such a great goodie recipe available for those occasions and my husband who doesn't lc or eat sf likes these.
I'm like you. Too many calories not good however you can slash roughly 1200 calories off the recipe by using reduced fat, not none fat, cream cheese and reduced fat sour cream. I think it cut the calories by 1/3. Also, change the crust or make crustless.
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Old 09-21-2010, 03:37 PM   #164
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Quote:
Originally Posted by cleochatra View Post
I definitely lose weight eating cheesecake. They've never stalled me. They're filling like a meal, so each small, decadent slice goes a long way for me.

The xylitol and erythritol are absolutely amazing!
I just ordered the above sweeteners. I have use E but not X.
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Old 09-24-2010, 09:54 AM   #165
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Isn't the fat what makes it so filling?
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Old 09-24-2010, 11:03 AM   #166
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Absolutely, it's the fat. Which is why it's calorie dense. You're just not going to want to eat much of it since the fat is so decadent. It's a self fulfilling prophecy in terms of smaller portions naturally.

Thanks for the kind words!
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Old 09-25-2010, 11:28 AM   #167
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How in the world did I miss this...?? Maybe because it's been a busy year, & I fell off the wagon. Now to get back on board.....
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Old 09-25-2010, 11:52 AM   #168
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{{{lori}}} It's so good to see you! It's been ages. I hope all is going well with you. I have finally nailed the cheesecake. It took me a year, but I love it.
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Old 09-25-2010, 01:22 PM   #169
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I have the powdered E and I think I read that your recipe called for the powdered type.. What about the X? Is the measurements for powdered or granular and then your powder it?
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Old 09-25-2010, 01:41 PM   #170
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I don't use powdered. If you use powdered, you'll need to use twice as much since it's fluffier.
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Old 09-25-2010, 01:44 PM   #171
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do you mean 1/2 as much? do you powder your E or X before using then?
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Old 09-25-2010, 02:11 PM   #172
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I don't powder either e or x for the cheesecakes. It's simple that way! Thankfully... lol
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Old 09-25-2010, 02:37 PM   #173
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Quote:
Originally Posted by cleochatra View Post
{{{lori}}} It's so good to see you! It's been ages. I hope all is going well with you. I have finally nailed the cheesecake. It took me a year, but I love it.
It seems like a long time. When I fell off the wagon, I stopped looking at the recipes.

Hopefully I can get back on soon. I'm doing pretty good, but good recipes like yours she help out a lot.
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Old 09-25-2010, 03:24 PM   #174
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I hear you there! If you're not LC why focus on what's happening there? I'm glad to see you again! 2010-2011 is our year!
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Old 09-25-2010, 03:38 PM   #175
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do you mean 1/2 as much? do you powder your E or X before using then?
No, if you use the powdered, you will need more. (not sure if you would need quite twice as much, but close)
When a recipe calls for E or X granular (which Cleo's recipe does), and you sub with powdered, you have to use more to get the same sweetness.
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Old 09-25-2010, 05:20 PM   #176
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ty!
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Old 10-05-2010, 01:57 PM   #177
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I will make this for my birthday! The 17th. It looks so yummy. I have some frozen blackberries, raspberries and blueberries I could top it with DELISH!
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Old 10-05-2010, 05:22 PM   #178
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Cleo, can't wait for the receipes with Splenda. Your cheesecakes are to die for. Yummy, yummy,yummy...

Deanna
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Old 10-06-2010, 07:19 AM   #179
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Deanna-- you can use Splenda now. Just use about 1/3 less of the stuff than the E + X and taste the batter. So if I have you using 1.5 cups of E/X, start with a cup of Splendaliciousness and taste the batter to see if it's about right.For whatever reason, to me, Splenda is so so so sweet, I can't use much of it. I would minimally mix Splenda with xylitol to lessen the oomph of the sweet.
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Old 10-06-2010, 01:10 PM   #180
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Mini cheesecake with homemade blackberry pie filling, all low carb: Recipe


Last edited by cleochatra; 10-06-2010 at 01:28 PM..
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