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Old 05-25-2010, 08:51 AM   #31
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Thanks, Bobo - you are very nice. I won't do that because I kinda did that on Beeb's Wasa Cracker thread and then realized it was not thoughtful.

It's nice when guys cook and bake; my husband from time to time reminds me that the best chefs in the world are men! My youngest son, Jonathan, loves to cook and bake.
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Old 05-26-2010, 05:59 PM   #32
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WOW!!! Thank you! Definitely need to make this for Memorial Day picnics. How does this hold up at room temp, how about in a little heat? I'm wondering specifically about the crust.

Thank you so much for creating and posting!!
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Old 05-26-2010, 06:30 PM   #33
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Sorry, I still don't know the sweetening power of a scoop????
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Old 05-26-2010, 07:30 PM   #34
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jenerosity........this is PERFECT for the holiday cookout!!! I just made my fourth one this month! (below)
Your friends will never know it's low carb.

Although it will still be very very tasty at any temperature, it will be alot "softer" when left out too long.








drjlocarb.........if you are using liquid sweetener instead of the scoop, just use
one drop Stevia to every three drops of liquid Splenda until you reach the
desired sweetness.

On the crust, if you taste it before sweetener, it will taste like paste. When
you add your sweetener to it, do NOT try to make it sweet! You will get
plenty of sweetness from the top layer and from the fruit. All you are doing
on the crust is take the paste taste out :-)

On the filling, same thing, one drop of Stevia to every three drops of Splenda.
Remember, as you taste the filling for desired sweetness, heavy cream and
cream cheese are not bitter. If it tastes bitter, then that means that you
have already added too much sweetener.







Jennifer...........as you know, every recipe is different! Your version could be better
Even though I did a Fruit Pizza post a while back, I wanted to start a new thread
because of how much easier and quicker this one was to prepare.

Plus, I really liked the addition of the coconut, and the fact that I was able to get the desired
sweetness without using Erythritol (and the grittiness associated with it).








DEEDLYNN..........:blush:








Last edited by bobo36us; 05-26-2010 at 07:44 PM..
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Old 05-26-2010, 07:54 PM   #35
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sorry bobo....LOL....but...I remember...a great kitchen, a great attitude, and a man that cooks great food.....(And....also a great wife!!!!).

Back to your regularly scheduled fruit pizza!!!
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Old 05-27-2010, 11:35 AM   #36
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Bobo, do you find the powdered erythritol (or do you powder yours from granular)? goes gritty on you too in cream cheese? Curious me. I can't remember but I think it may have happened to me before. Most of the times not though.
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Old 05-31-2010, 06:30 PM   #37
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I'm not Bobo, but the powdered E works for me everytime. I use it in everything, cheesecake, oopsies, yogurt, on berries...it dissolves great, never gritty and no cooling mouth feel.

I have been told that some people process their own granular E in the magic bullet or whatever, and it blends well. This does not happen for me. I have to buy the powdered E.

I use the granular E in liquids or when I'm making something mint and I want the cooling mouth feel.
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Old 05-31-2010, 10:11 PM   #38
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That enny scoop is 1/32t. Which for me (using Stevia powdered extract) equals a Tablespoons worth of sweetening...or maybe a little more, depending what I team it with. If you are lucky enough to have a set of those very small measuring spoons it is the smallest.(Or 1/4 of 1/8t).
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Old 06-01-2010, 03:56 AM   #39
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Thanks, Joni, that has pretty much been my experience with the powdered version of erythritol, except for one time that I made a frozen cream cheese confection, it recrystallized a bit. Great stuff. I use both the powdered and the granular but for different applications. I think I would mostly use the former given half a chance but I have more of the latter. Great stuff though, hey?!
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Old 06-01-2010, 11:21 AM   #40
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Ladeeda, I'm a lucky one that was just given a set of three of the tiny measuring spoons. I had never seen anything like them before. I haven't figured out the exact measurement for them yet, but they say starting from small to big ....smidgen........dash........and pinch.
Anyway very cool and I really like them....................Ann
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Old 06-01-2010, 12:49 PM   #41
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Pinch is 1/8 teaspoon. I forget the rest, but someone, I think it was Kevin, posted the amounts. I believe they go 1/8, 1/16/ 1/32 and 1/64.
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Old 06-01-2010, 08:17 PM   #42
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If your set has 3 spoons...they are 1/8t,1/16t and 1/32t...largest to smallest.
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Old 06-01-2010, 08:31 PM   #43
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Quote:
Originally Posted by ladeeda View Post
That enny scoop is 1/32t. Which for me (using Stevia powdered extract) equals a Tablespoons worth of sweetening...or maybe a little more, depending what I team it with. If you are lucky enough to have a set of those very small measuring spoons it is the smallest.(Or 1/4 of 1/8t).
Thanks ladeeda, thats what I needed to know and I have those teeny spoons!
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Old 06-03-2010, 09:46 PM   #44
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Yum, yum! I adore fruit pizza. Thanks for the easy recipe!
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Old 08-09-2013, 10:16 AM   #45
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making this for a picnic.
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Old 08-09-2013, 09:20 PM   #46
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Dorcas

That fruit pizza is a thing of beauty. Better make two....it will be going fast!
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Old 08-10-2013, 01:21 AM   #47
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Quote:
Originally Posted by Barbo View Post
That fruit pizza is a thing of beauty. Better make two....it will be going fast!
Definitely make 2 for a picnic. When I make it and use blueberries, I put just a dab of softened sf apricot jam on the blueberries so they'll stick and not roll off.
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