|05-26-2006, 12:13 PM||#31|
Way too much time on my hands!
Join Date: Jul 2002
Location: Dayton, OH
This is my version of that strawberry recipe.
I don't think Cheri uses Sweet N' Low in hers.
I know she uses water to dissolve her gelatin,
which I don't do.
They taste pretty much the same, tho.
Strawberry No-Bake Cheesecake
1 pound frozen strawberries, unsweetened
1/2 cup Splenda bulk
1/2 cup other sweetener, if desired
1 pound cream cheese
1 envelope gelatin powder, unsweetened, unflavored
1/2 teaspoon vanilla
Place strawberries in medium bowl. Thaw completely.
Sprinkle sweeteners over berries; blend well with electric mixer.
Don't worry about having chunks of berries; my version isn't pureed.
Cover tightly and let stand in refrigerator for 2 days to allow flavors to blend.
On day 3, soften cream cheese at room temperature. Remove berries from refrigerator and
put in strainer or colander over small bowl. Let stand until most of juice has drained from berries.
Set berries aside.
Sprinkle gelatin over juice and let stand for 5 to 10 minutes, until gelatin is softened.
Place juice and gelatin in microwave and heat for 1 to 2 minutes,
until hot and gelatin is completely dissolved. Stir well.
Beat cream cheese until smooth; add gelatin mixture to cheese, a little at a time,
scraping sides of bowl and beating well after each addition.
When gelatin is fully incorporated into cheese, add vanilla, scraping sides of bowl and blending well.
Beat in strawberries and pour into an 8" square glass pan.
Cover tightly and chill overnight before serving.
Per Serving (based on 9 servings): 208 Calories; 18g Fat (74.9% calories from fat); 5g Protein;
9g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 152mg Sodium
Counts change to: 197 Calories; 18g Fat (78.9% calories from fat); 5g Protein; 6g Carbohydrate;
1g Dietary Fiber; 55mg Cholesterol; 152mg Sodium- if you use liquid sweeteners.[/COLOR]
If at first you don't succeed, try doing it by the book...
It's not a stall when you're cheating!
If you don't want to do something, one excuse is as good as any other. (Yiddish Proverb)
~Proud to be a Famous Banta Babe~
Last edited by Pami; 05-26-2006 at 12:19 PM..
|05-27-2006, 09:36 PM||#32|
Major LCF Poster!
Join Date: Dec 2004
Location: upstate NY
Start Date: 11/14/2004 new 10/9/12
PAMI thanks for posting the cracker recipe.
The pizza casserole was HAMBURG ,HOT SAUAGE,MUSHROOMS,PEPPERS BROWNED IN A PAN,DRAINED THEN PUT IN A CASSEROLE DISH,ADD LC SAUCE AND COVER WITH MOZZERELLA CHEESE THEN BAKE TIL CHEESE BUBBLES AND SLIGHTLY BROWN.
|05-28-2006, 09:54 AM||#33|
Its Not A Problem! :)
Join Date: Apr 2004
WOE: Low Carb
Start Date: Restart March 1st
|05-30-2006, 06:29 AM||#34|
Major LCF Poster!
Join Date: Jul 2002
Location: Washington, DC
Stats: 255/142 low/slipped to 164/135
WOE: Atkins/Fat Flush
Start Date: 3/05/2000
Cheri, I agree with Sue, the Almost Loaded Baked Potato was great!
I don't really use recipes, but here's what went into the cole slaw:
shredded cabbage - I used two packages of the angel hair cut (just cabbage, no carrots.
scallions (green onions) - somewhere between three and five, depending on size, diced.
toasted almond slivers...two small pkgs
toasted sesame seeds...although this time I used Katie's flax seeds...I guess a couple of handfuls.
Then add in equal thirds: oil (any kind works...nut oils have a little more flavor), vinegar (I use apple cider vinegar), splenda (if you use the liquid, much less!)...I think the original recipe was 1/3 a cup each, but I do this to taste.
Let this stand overnight for the best results (and doctor in the morning if it seems out of balance).
It comes out a little different each time, but I always get compliments when I bring it.