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Old 07-02-2013, 06:27 AM   #31
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Carolyn when I made it I thought it could you less gluc. I'm going to try this today.

Dottie you said maybe a little water. I think that's a good idea, just to thin it out a little. I'm just thinking.
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Old 07-02-2013, 10:58 AM   #32
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Yes, I was thinking it might take less glucomannan powder, too..Of course, it depends on the size of your egg whites.

Try it with 1 tsp and see what happens.. and a bit of water..
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Old 07-03-2013, 02:59 PM   #33
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Dumb question sorry, do you think eggbeaters and gluc powder would work?
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Old 07-03-2013, 08:34 PM   #34
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Going blind (or senile) here.
I just read "It's a blessing for me to be on this boat."
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Old 07-04-2013, 06:33 AM   #35
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Dumb question sorry, do you think eggbeaters and gluc powder would work?
I haven't used the beaters but used the liquid whites and they worked fine.
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Old 07-04-2013, 07:25 AM   #36
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Dumb question sorry, do you think eggbeaters and gluc powder would work?
I think it will work. If I remember correctly they are egg whites w/ yellow food coloring.
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Old 07-05-2013, 04:23 PM   #37
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I just mixed them with zoodles and spaghetti sauce. They were very good. It made the zoodles more like spaghetti. Thanks for the recipe.
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Old 07-05-2013, 04:25 PM   #38
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Great. Catlove. Love your name.
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Old 07-05-2013, 06:38 PM   #39
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Old 07-07-2013, 09:44 AM   #40
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Hi Carolyn,

It sounds a giant pancake,right? How did you get it to stay so white in color, did you cook on very low? Is this too thin to run thru a pasta maker?

Debbie
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Old 07-07-2013, 01:23 PM   #41
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Debbie: Hi.... I don't know if it would go through the pasta maker..(for cutting)..I haven't tried it yet.

Mine was extremely white because of the whites of the eggs..I must have cooked it on
medium and didn't cook it very long at all..When it turned white, I flipped it for about a minute.
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Old 07-12-2013, 08:07 PM   #42
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Carolyn my sister told me to tell you that it does go thru the pasta machine. She said you have to go very slowly and hold on to it. She says thanks she loves it.
She made chicken noodle soup today.
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Old 07-14-2013, 04:51 PM   #43
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Carolyn: I added an additional 1T water, a packet of stevia and a few drops of vanilla extract and made these, then filled with redi-whip and a large sliced strawberry.
Turned out like a nice dessert crepe and really low calories and carbs
Thanks again for a great, versatile recipe.
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Old 07-14-2013, 04:59 PM   #44
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That sounds yummy Dottie!
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Old 07-14-2013, 05:48 PM   #45
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Carolyn: I added an additional 1T water, a packet of stevia and a few drops of vanilla extract and made these, then filled with redi-whip and a large sliced strawberry.
Turned out like a nice dessert crepe and really low calories and carbs
Thanks again for a great, versatile recipe.
That sounds delightful. Thanks.
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Old 07-15-2013, 12:22 PM   #46
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Thanks, ladies for the updates on this recipe..I love all the tweaks..
Ohh...how about a cannoli? This filling looks nommie: You mix all the ingredients together, then whip the cream separately, then fold into the cheese mixture.

Probably you would need to make many of these crepes using a 9 inch or smaller pan to get them the right size. A strawberry would be a nice addition, too..or chopped pistachios or SF chocolate sauce..

This is a huge recipe, but you can cut it back..

Cannoli Filling Recipe
2 cups of whole milk Ricotta (drain with a strainer if it has excess liquid.)
3/4 cups powdered sugar (erythritol/Splenda, etc.)
1/2 tsp vanilla
1/2 cup sugar free chocolate chips (can also use mini chocolate chips.)
1/2 cup heavy cream
optional ingredients you can also add:
1 tbs lemon zest
1/2 tsp cinnamon
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Old 07-27-2013, 09:31 PM   #47
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Quote:
Originally Posted by CarolynF View Post
Thanks, ladies for the updates on this recipe..I love all the tweaks..
Ohh...how about a cannoli? This filling looks nommie: You mix all the ingredients together, then whip the cream separately, then fold into the cheese mixture.

Probably you would need to make many of these crepes using a 9 inch or smaller pan to get them the right size. A strawberry would be a nice addition, too..or chopped pistachios or SF chocolate sauce..

This is a huge recipe, but you can cut it back..

Cannoli Filling Recipe
2 cups of whole milk Ricotta (drain with a strainer if it has excess liquid.)
3/4 cups powdered sugar (erythritol/Splenda, etc.)
1/2 tsp vanilla
1/2 cup sugar free chocolate chips (can also use mini chocolate chips.)
1/2 cup heavy cream
optional ingredients you can also add:
1 tbs lemon zest
1/2 tsp cinnamon
LC cannoli? How awesome is that! I like mine with the ends of each cannoli dipped in a chocolate ganache. Yum!

Tracy
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