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Old 06-02-2010, 07:42 AM   #31
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well in that case- I am only using a quarter of the recipe...
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Old 06-02-2010, 07:46 AM   #32
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Hmmm, I made some a few weeks ago and thought they were awful. What did you put in them?
I just skimmed thru the posts so I don't know if someone mentioned this or not....make sure you use UNSALTED butter, not salted. Apparently the salted makes them taste terrible!
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Old 06-02-2010, 07:50 AM   #33
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I have made tons of flavors of these. I made the chocolate chip mint ones from Linda Sue's website and they were great. The chocolate bars I purchased from Netrition and were they expensive! But since I only plan on using them here, they will last a long time.

I have also made clouds with chocolate DaVinci's and they taste like milkshakes that have been frozen. The French vanilla ones were heaven also. I add 3/4 to 1 cup DaVincis instead of the splenda. I just got Creme de menthe and can't wait to make those.

I get 15 clouds from each recipe and count them as two of Linda's Sues for calorie and fat purposes (on *********)
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Old 06-02-2010, 07:55 AM   #34
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Originally Posted by PghPALady1974 View Post
I just skimmed thru the posts so I don't know if someone mentioned this or not....make sure you use UNSALTED butter, not salted. Apparently the salted makes them taste terrible!
Good call! I wonder if that's what the problem is?

This also makes a good "ice cream cake". Put the cloud mix into a stainless steel bowl and freeze. Dip the bowl into hot water to loosen then unform onto a plate and froze with whipped cream or some other type of frosting and decorate if you like. I like to serve it with a berry sauce of some kind. Make a great summertime dessert. (You may have to warm the knife to get through the solid mass and/or leave it out for a bit to soften slightly so it can be cut.)
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Old 06-02-2010, 09:48 AM   #35
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Thanks Paul and Michelle!!

Minnas, I like your ice cream cake idea, very cool!!!

just realized I'll still have to wait to buy some unsalted butter, lol!
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Old 06-02-2010, 02:18 PM   #36
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Hi Minnas,

What frosting do you like to put on it as an ice cream cake? Do you just top it with whipped cream or an actual lower carb frosting? That sounds like a such a great idea!!!

Thank you
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Old 06-02-2010, 05:44 PM   #37
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The recipe I use:
2 packets cream cheese
2 sticks butter
1 cup splenda
1/4 cup dark chocolate cocoa powder
Yum!
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Old 06-02-2010, 07:15 PM   #38
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I have made tons of flavors of these. I made the chocolate chip mint ones from Linda Sue's website and they were great. The chocolate bars I purchased from Netrition and were they expensive! But since I only plan on using them here, they will last a long time.
The mint choco chip ones I made were from Linda Sue's site. Except I think I used less splenda.
I just whip up the stick of unsalted butter and pack cream cheese, and add 1/3 cup granular splenda, couple squirts stevia, peppermint extract, and some chopped dark chocolate from trader joes. Soooooo yummy!!!! I do a little cloud dance when I eat one.
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Old 06-03-2010, 05:11 AM   #39
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Yum!
Did you try them?

I might want to add, these should be eaten frozen.

(you should have seen my shirt before I realized this)
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Old 06-03-2010, 06:28 AM   #40
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Yup, I have to agree to the NO SALT BUTTER! I made these yesterday AM, with regular butter.....yuck! The texture was awesome, but very salty! I bought some salt free butter last night and will try again.....
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Old 06-03-2010, 08:00 AM   #41
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Did you try them?
Gonna try them this weekend!
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Old 06-03-2010, 09:34 AM   #42
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The recipe I use:
2 packets cream cheese
2 sticks butter
1 cup splenda
1/4 cup dark chocolate cocoa powder
I made this last night but added two eggs and made it into a chocolate cheesecake. I eliminated one stick of butter though, I felt like one was enough.
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Old 06-03-2010, 02:22 PM   #43
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bake or no bake KOO?
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Old 06-03-2010, 02:50 PM   #44
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Wow, I have never tried these! I will this weekend! Wonder if you could add cocoa to make them chocolate. Anyone try?
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Old 06-03-2010, 02:51 PM   #45
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Nevermind just saw the other post!
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Old 06-03-2010, 03:17 PM   #46
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bake or no bake KOO?
I baked it for about 40 minutes at 350 degrees.
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Old 06-03-2010, 03:25 PM   #47
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AAWWW I was so psyched to like these - but didn't. They tasted like icing to me. Oh well-search for another snack that is sweet
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Old 06-03-2010, 03:40 PM   #48
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p.s. you can make these with hwc instead of butter. Just whip the cream until it's, well, like buttah then mix with the cream cheese. I actually prefer them this way.
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Old 06-03-2010, 03:59 PM   #49
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Originally Posted by pedalpusher361 View Post
Yup, I have to agree to the NO SALT BUTTER! I made these yesterday AM, with regular butter.....yuck! The texture was awesome, but very salty! I bought some salt free butter last night and will try again.....
Ok, this is what I was wondering...all I have is salted butter so I'd better wait til I can get the unsalted, darn! I was all ready to try them!
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Old 06-03-2010, 05:03 PM   #50
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OMG!!! I just had an idea!!! For the mint choco chip version, I was going to buy sf choco chips from netrition ... but I could just use chocolate coconut bark!!! Spread it thin on wax paper, freeze, crack it up and throw it in .. hmmm, I may try this! if I do I will post how it turns out!
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Old 06-03-2010, 05:28 PM   #51
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what a genius idea- great for carb cutting and another way to add in the EVCO!! do let us know!
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Old 06-03-2010, 06:48 PM   #52
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If you do not have salted butter then just use heavy whipping cream and beat till it turns into butter. Actually I buy all my butter unsalted and salt it if I need to. Been using butter in all my baking even before low carb- beter taste abnd texture.
I wonder how much whipping cream to yield 1/2 cup butter? Anyone know.
Thanks for posting this looks yummy
Carolyn
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Old 06-03-2010, 07:14 PM   #53
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These sound amazing! I have to try them. When you eat them frozen are they really hard? They sound great.
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Old 06-04-2010, 04:39 AM   #54
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no- they're not too hard- kind of like a fudgesicle texture- and they kind of melt a bit in you mouth- not like chocolate melting- but again- like a fudgesicle---mmm fudgesicle!
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Old 06-04-2010, 04:52 AM   #55
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p.s. you can make these with hwc instead of butter. Just whip the cream until it's, well, like buttah then mix with the cream cheese. I actually prefer them this way.
Interesting idea. Do they taste much different?

Also, can you give the full recipe so I can see the proportions?

Thanks.
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Old 06-04-2010, 04:56 AM   #56
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are these induction friendly??
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Old 06-04-2010, 04:56 AM   #57
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all I have is salted butter so I'd better wait til I can get the unsalted, darn! I was all ready to try them!
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just use heavy whipping cream and beat till it turns into butter.
Carolyn
Good idea, thanks...I always have cream on hand.
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Old 06-04-2010, 07:17 AM   #58
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Interesting idea. Do they taste much different?

Also, can you give the full recipe so I can see the proportions?

Thanks.
I find this recipe very forgiving probably because you eat it frozen so cold and hard is cold and hard kwim? I usually make small batches because I can't control myself with these things. Last time I made these with hwc I used equal amounts, 4 oz cream cheese to half cup hwc (liquid) Whip the hwc, overwhip actually so that if you wanted to use it as whipped cream you'd think it was ruined. Whip the cream cheese pretty well then add your flavor and sweetener of choice then mix the cc and hwc together, blob out and freeze. I find these lighter in texture which I like. Still obviously very creamy and very good.
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Old 06-04-2010, 08:14 AM   #59
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are these induction friendly??
Absolutely. And a wonderful way to get lots of fat and satisfy any sweet cravings you have.
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Old 06-04-2010, 08:39 AM   #60
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are these induction friendly??
If you can fit them into your 3-4 oz daily allotment of cheese they are.
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