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Old 03-17-2013, 12:15 PM   #91
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Ouiz, you look absolutely MARVELOUS!!!!
Do you have a blog of your low cal/low carb recipes?
I didn't realize until I re-found this thread that it had been 2 years since I tried (and didn't continue) JUDDD. I need to do it again as I just keep gaining (thanks menopause!)
(sorry for the temporary threadjack).
And thanks for the yummy recipe!
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Old 04-07-2013, 05:30 PM   #92
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Okay I tried this. I didn't do chocolate, so I just added some vanilla and 1/4 tsp. maple extract. First of all, YUM.

One minor problem though, my erythritol got gritty once cooled. I could tell as soon as I added my softened cream cheese. And now that it is done, it's gritty. NO cooling effect, but it is gritty. This seems to be my problem I am having with erythritol no matter what I do (powder, etc). Is this normal? Is it happening to anyone else?

I will say as SOON as it melted I took it off the heat. Should I leave it on a bit longer?

Oh and also I used 1/3 cup erythritol and 1/8 tsp. stevia extract powder. If that makes a difference.

Either way it's delicious. I almost want to eat it with a spoon... although it's a bit rich for that.

Thanks!!!
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Old 04-08-2013, 08:55 AM   #93
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Leave it on the heat and add cream cheese stir over heat until cheese is melted...if the mixture starts to turn brown remove from heat and keep stirring.
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Old 04-08-2013, 03:57 PM   #94
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thanks! i will try that next time!
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Old 04-08-2013, 04:23 PM   #95
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subbing ! Wish I had seen this earlier today It would be HISTORY ! haha
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Old 04-10-2013, 05:49 AM   #96
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OMG - this is so amazing!
Easy and delicious and just exactly what I needed when craving something sweet.
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Old 04-14-2013, 05:37 PM   #97
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The chocolate tastes like brownie batter when it's still warm.....
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Old 04-15-2013, 07:10 PM   #98
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Just tried this and got so bogged down with the erythritol, that I had to quit. the erythritol turned a light golden color and a glob of it stuck to the spoon where it turned hard as a rock. I melted in stainless steel over low heat, using a stainless spoon. Should I have used a wooden spoon? My erythritol is at least a few year old. Would that be an issue? I didn't have any trouble melting it with butter for a streusel last week. Suggestions?
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Old 04-16-2013, 07:04 AM   #99
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I had the same problem with another recipe. The erythritol will melt beautifully in a liquid or a fat. I would melt it in the sf syrup.
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Old 04-16-2013, 01:37 PM   #100
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Quote:
Originally Posted by Soobee View Post
I had the same problem with another recipe. The erythritol will melt beautifully in a liquid or a fat. I would melt it in the sf syrup.
Thank you so much for that hint. When I use it in streusel, it's melted in the butter. Trying it again this evening.
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Old 04-17-2013, 02:21 PM   #101
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I made this today. It was waaaaay too sweet, but that's easy to fix.
I think it's because my protein is very sweet- if I use it as a shake, I
always use 2X the liquid they recommend because it's so sweet.

I also cooked the cocoa powder in with the erythritol as it melted,
because I LOVE that flavor of cooked cocoa. I think I'll replace the
cream cheese with a tablespoon of butter next time, and melt the
erythritol and cocoa in the butter- and I want to try that cream of
tartar trick too. To me, the cream cheese didn't add any discernable
flavor, and I don't like having partial packages of it around (kinda
like I don't want a partial can of pumpkin left after I make a recipe),
so that's why I want to switch to butter. (Or peanut butter?)

Anyway, this recipe is a great jumping-off point for me and ouizoid,
you are a genius! Thank you so much!
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Old 04-19-2013, 08:37 AM   #102
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The cream of tartar did help texture I think...the cream cheese is for texture I believe...the buutter may have your fudge turning out more like a crubly frosting when it hardens...not sure...I hav increased the cream cheese and the fudge turn out more like a tootsie roll texture...i made those into protein bars by rolling in crushed nuts...very yumo
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Old 04-19-2013, 09:09 AM   #103
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lterry123

Can you tell me the changes(revised recipe) you made to get the "tootsie roll" quality? And...does it have to be refridgerated to get this quality?
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Old 04-21-2013, 07:51 AM   #104
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Quote:
Originally Posted by the4richards View Post
lterry123

Can you tell me the changes(revised recipe) you made to get the "tootsie roll" quality? And...does it have to be refridgerated to get this quality?
I doubled the cream cheese and just added less liquid sweetener...the batter looked like fudge brownie mix before I cooled it in fridge...when I noticed it had a tootsie roll texture, I warmed it up and rolled it in the toppings for protein bars...then back in fridge because it is cream cheese and wouldn't want it out for longer than the day I was going to eat it.
I don't think it would hurt if it were packed in a lunch or thrown in my purse for a day but I would be afraid the cream cheese would spoil if not refrigerated for too long.
Good luck and if it doesn't turn out right the first time just work with it...even the mistakes taste good...haha
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Old 04-21-2013, 02:31 PM   #105
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I agree the original is too sweet, at least for me. This is what I did last time and it came out perfect. I used 1/4 cup erythritol and a tiny dash of stevia extract powder. My protein powder is unflavored, so no sweetener. And I do not use the sf syrup, I use unsweetened almond milk. I used 1 tbsp. dark cocoa and 1 tbsp. regular cocoa.

It tastes sweeter once cooled. If you taste the batter and it is SWEET, even perfectly so, it will probably be TOO sweet once cooled. It was a tad under sweet when I tasted the batter and once cooled, it is PERFECT.
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Old 04-25-2013, 08:12 AM   #106
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I finally tried this. Decided to use it as a base for a catch-all of my favorite things. I added peanuts, almonds, peanut butter, oatmeal and raisins. I'm not getting much in each piece so I can get away with it. I formed it into a bar and threw it in the fridge.

I tried it before it was fully hardened and it still had the cooling effect. A couple hours later and that was gone. I put a little too much oatmeal in and it wanted to crumble at the edges. But very yummy and satisfying. Hubby loved it. Cut it into pieces for bite sized goodness with NO guilt.
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Old 04-25-2013, 04:09 PM   #107
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doubling

Do you think this recipe could be doubled?
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Old 04-26-2013, 06:24 PM   #108
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finally used tagatose

Being challenged in melting erythritol, it seemed a good time to try the tagatose. I used 1/4 C tagatose and filled the remainder of the 1/3 C measure with erythritol. The sweetners were stirred into the pan with previously melted cream cheese combined with the Davinci and Sweetzfree. It all melted wonderfully and was quit smooth. It's not too sweet for me, just right. I'm not sharing this stuff with anyone. Will try doubling this next time.
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Old 11-11-2013, 04:52 AM   #109
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Has anyone tried making this into protein bar consistency?
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Old 11-11-2013, 07:43 AM   #110
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On this page a few posts up you will seethat I doubled the cream cheese and it turned out a chewy toosie roll/protein bar texture...i lrt it cool a little while then roll stil warm bars or rolls in nuts or seeds whatever to get a nice lil protein bar...good luck.
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Old 01-04-2014, 06:56 AM   #111
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I left out the cream cheese and used peanut butter, it became perfect peanut butter fudge. Sooo good.
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Old 01-11-2014, 05:47 PM   #112
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I just tried this, subbing 1 TBSP each coconut oil and peanut butter for the cream cheese, since I didn't have any. I melted them first, then stirred in the E, so I had no issues with it melting. I put the fudge into a little soup-sized Gladware container and scattered about a TBSP each organic cacao nibs and chopped peanuts on top. I'm waiting for it to set up now, but what was left on the spoon tasted amazing!

Thanks for this easy and delicious treat!
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Old 01-12-2014, 09:22 AM   #113
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Kathy, I am so glad you like it! You have given us so many wonderful treats that have been the basis for all of our recipes and we appreciate your contributions so much!
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Old 01-24-2014, 11:33 AM   #114
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Just made this with 1/3 C Splenda instead of the other sweetner, and 3 1/2 squares of Lindt 90% cocoa bar. Wonderful, but I had the sticking to the pan issue too. Next time I'm going to try with peanut butter instead of cream cheese and try melting the E with the peanut butter.
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Old 04-07-2014, 06:23 AM   #115
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Anything I can sub the cream cheese with?
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Old 04-08-2014, 02:42 PM   #116
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I just made this today and it was sickening sweet! The protein powder was also very clunky. What can I omit?
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