im allergic!!

Shatani · 08-23-2003, 11:23 AM

is there any way to make a cheesecake crust that does NOT include nuts (or legumes) of any kind??? im allergic

~T~

dizneegirl · 08-23-2003, 01:20 PM

Make one without a crust!

Or, try one of these:

-----

GRAHAM CRACKER CRUST:

5/8 cup graham cracker crumbs
1/8 cup splenda
2 table spoons melted butter

Mix all ingredients together with fork. Press mixture firmly. Put mixture in a 9 inch 230mm spring form pan. Flatten using back of large spoon.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 28 Calories; 1g Fat (21.3% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 40mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat.

-----

MERINGUE SHELL

4 egg whites
1/4 tsp cream of tartar
2 tbsp splenda

Beat egg whites with cream of tartar and Splenda, until very stiff and shiny. Grease a cookie sheet with butter and shape the meringue into a pie shell shape. Bake in a 225°F-110°C oven for 45 minutes. Turn oven off and leave in the oven for another 45 minutes. Remove from oven and cool for about 1/2 hour.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 9 Calories; 0g Fat (0.0% calories from fat); 2g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 27mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit.

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BASIC LOW CARB PIE CRUST

3/4 cup vanilla whey protein powder
1/3 cup oat flour
2 Tablespoons finely ground almonds (almond flour) (leave this out, or sub a little extra whey or oat flour)
1/2 cup shortening
1 Tablespoon very cold water -- (1 to 2)

Mix together vanilla whey protein powder, oat flour, and almond flour. Cut shortening into flour mixture with two knives or a pastry blender, using a "cutting" motion. It will resemble peas when done.
Add water, 1 Tablespoon at a time until dough can hold together. Refrigerate till chilled for easier handling. This dough can be rolled out by putting between two pieces of waxed paper, or you can put the dough in a 9" 230mm pie plate and pat it up the sides to the rim.
Spray PAM on a pie plate (glass/Pyrex works best) before putting crust in. Oil your hands to make it easier to manage dough if you are using
the patting method. If you take the pie crust over the rim, be sure to put aluminum foil or pastry rim-guards around edges to prevent it browing too much
before pie filling is done.
Pour filling into crust and bake per directions.

If you need a completely baked crust (for cream fillings or no-bake cheesecake etc), pierce crust with a fork and bake at350°F-180°C for 5-10 minutes.
Watch it closely to prevent burning!

NOTE To add flavor to the regular pie crust recipe, add any ONE of the following:

2 tsp lemon peel
1 tsp orange peel
2 Tbsp baking cocoa
2 tsp cinammon
1/4 tsp nutmeg
1 tsp instant coffee to water

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 113 Calories; 13g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: 2 1/2 Fat.

-----

Shatani · 08-24-2003, 07:06 PM

how many servings would you say it makes??

snowrose · 08-25-2003, 05:09 AM

The graham cracker crust looks to be 8 servings for an entire crust.

HTH!

tiva · 08-25-2003, 05:10 PM

Cheesecake tastes great without a crust.

auntie3 · 08-26-2003, 03:45 AM

The only time I make a crust for my cheesecakes anymore is when I make my Chocolate Orange one for DS. I find I prefer it without a crust at all!

08-23-2003, 11:23 AM	#1
Shatani MAJOR LCF POSTER! Join Date: Aug 2003 Location: Philly, PA Posts: 2,372 Gallery: Shatani Stats: 28/26/18 WOE: Atkins Start Date: 2/14/04	im allergic!! is there any way to make a cheesecake crust that does NOT include nuts (or legumes) of any kind??? im allergic ~T~

08-23-2003, 01:20 PM	#2
dizneegirl Very Gabby LCF Member!!! Join Date: Aug 2002 Location: Ohio Posts: 3,705 Gallery: dizneegirl	Make one without a crust! Or, try one of these: ----- GRAHAM CRACKER CRUST: 5/8 cup graham cracker crumbs 1/8 cup splenda 2 table spoons melted butter Mix all ingredients together with fork. Press mixture firmly. Put mixture in a 9 inch 230mm spring form pan. Flatten using back of large spoon. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 28 Calories; 1g Fat (21.3% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 40mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat. ----- MERINGUE SHELL 4 egg whites 1/4 tsp cream of tartar 2 tbsp splenda Beat egg whites with cream of tartar and Splenda, until very stiff and shiny. Grease a cookie sheet with butter and shape the meringue into a pie shell shape. Bake in a 225°F-110°C oven for 45 minutes. Turn oven off and leave in the oven for another 45 minutes. Remove from oven and cool for about 1/2 hour. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 9 Calories; 0g Fat (0.0% calories from fat); 2g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 27mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit. ----- BASIC LOW CARB PIE CRUST 3/4 cup vanilla whey protein powder 1/3 cup oat flour 2 Tablespoons finely ground almonds (almond flour) (leave this out, or sub a little extra whey or oat flour) 1/2 cup shortening 1 Tablespoon very cold water -- (1 to 2) Mix together vanilla whey protein powder, oat flour, and almond flour. Cut shortening into flour mixture with two knives or a pastry blender, using a "cutting" motion. It will resemble peas when done. Add water, 1 Tablespoon at a time until dough can hold together. Refrigerate till chilled for easier handling. This dough can be rolled out by putting between two pieces of waxed paper, or you can put the dough in a 9" 230mm pie plate and pat it up the sides to the rim. Spray PAM on a pie plate (glass/Pyrex works best) before putting crust in. Oil your hands to make it easier to manage dough if you are using the patting method. If you take the pie crust over the rim, be sure to put aluminum foil or pastry rim-guards around edges to prevent it browing too much before pie filling is done. Pour filling into crust and bake per directions. If you need a completely baked crust (for cream fillings or no-bake cheesecake etc), pierce crust with a fork and bake at350°F-180°C for 5-10 minutes. Watch it closely to prevent burning! NOTE To add flavor to the regular pie crust recipe, add any ONE of the following: 2 tsp lemon peel 1 tsp orange peel 2 Tbsp baking cocoa 2 tsp cinammon 1/4 tsp nutmeg 1 tsp instant coffee to water - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 13g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: 2 1/2 Fat. ----- __________________ "All our dreams can come true, if we have the courage to pursue them." - Walt Disney

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08-24-2003, 07:06 PM	#3
Shatani MAJOR LCF POSTER! Join Date: Aug 2003 Location: Philly, PA Posts: 2,372 Gallery: Shatani Stats: 28/26/18 WOE: Atkins Start Date: 2/14/04	how many servings would you say it makes??

08-25-2003, 05:09 AM	#4
snowrose Way too much time on my hands! Join Date: Jun 2002 Location: An American in Canada Posts: 22,335 Gallery: snowrose Stats: 18/18/12 WOE: Atkins Start Date: January 2002	The graham cracker crust looks to be 8 servings for an entire crust. HTH!

08-25-2003, 05:10 PM	#5
tiva Major LCF Poster! Join Date: Jan 2003 Location: Sweden for the year Posts: 2,909 Gallery: tiva Stats: 5"6", 157/136/135, 51 yo WOE: LCHF Primal Start Date: 12/02	Cheesecake tastes great without a crust.

08-26-2003, 03:45 AM	#6
auntie3 Way too much time on my hands! Join Date: Jun 2002 Location: Alberta, Canada Posts: 10,067 Gallery: auntie3 Stats: 217 / bouncing around / 140 WOE: Low Carb/ Lower GI Start Date: Jan 24/01	The only time I make a crust for my cheesecakes anymore is when I make my Chocolate Orange one for DS. I find I prefer it without a crust at all!