Cream Cheese Muffins - Page 16

Charski · 10-27-2007, 02:00 PM

Bump for ew1

ew1 · 10-27-2007, 02:24 PM

Thanks Charski for the bump, this is exactly the kind of thing I was looking for!

Confession · 10-27-2007, 02:49 PM

These are a keeper!

sugaree · 10-28-2007, 01:12 PM

I put about 4 bittersweet Ghiardelli chocolate chips on top of mine before baking! I am in heaven today! Chocolate Chip cheesecakes.

oneyearsweet · 10-28-2007, 02:33 PM

I am getting 15 carbs for 8 oz's of Philly Cream Cheese!! So 30 for 2. Adding in the rest makes it approx 4 carbs a muffin??? Back on pg 2 it says only 2 carbs. Is my math wrong? 1tblsp has 1 carb, 15tblsp in 8 oz's=15 carbs?

lisabinil · 10-28-2007, 02:41 PM

Quote:

Originally Posted by oneyearsweet

I am getting 15 carbs for 8 oz's of Philly Cream Cheese!! So 30 for 2. Adding in the rest makes it approx 4 carbs a muffin??? Back on pg 2 it says only 2 carbs. Is my math wrong? 1tblsp has 1 carb, 15tblsp in 8 oz's=15 carbs?

There are actually 16 tbl in 8 ounces. Philly lists 1 carb per ounce so it would be 8 carbs for 8 ounces or 16 carbs for 16 ounces.

Mindfulness · 10-28-2007, 02:41 PM

My Philly Cream cheese says 1 oz has <1 g carbs, so 8 oz = <8 g carbs.

oneyearsweet · 10-28-2007, 02:54 PM

Quote:

Originally Posted by Mindfulness

My Philly Cream cheese says 1 oz has <1 g carbs, so 8 oz = <8 g carbs.

Mine says 1 carb per 1 tblsp. Sorry I am bad at math, but that is more carbs than yours right? Maybe cause I'm in Canada?

lisabinil · 10-28-2007, 03:23 PM

Quote:

Originally Posted by oneyearsweet

Mine says 1 carb per 1 tblsp. Sorry I am bad at math, but that is more carbs than yours right? Maybe cause I'm in Canada?

Does your package say 1 serving is an ounce or a tbl? 1 ounce = 2 tbls.

Mindfulness · 10-28-2007, 03:58 PM

Quote:

Originally Posted by oneyearsweet

Mine says 1 carb per 1 tblsp. Sorry I am bad at math, but that is more carbs than yours right? Maybe cause I'm in Canada?

My box says nothing about tablespoons. Serving size=1 oz, <1 g per serving.

Nik · 10-28-2007, 04:02 PM

I just tried the pumpkin version...SOOOO good! Thanks to everyone for sharing your great ideas.

oneyearsweet · 10-28-2007, 04:25 PM

Says "per 1 tbsp" and carbs are 1g. Yikes.

lisabinil · 10-28-2007, 04:27 PM

Quote:

Originally Posted by oneyearsweet

Says "per 1 tbsp" and carbs are 1g. Yikes.

The lowfat cream cheese has a higher carb count. What are you using?

Madam De Leon · 10-28-2007, 04:54 PM

I just looked up cream cheese on Nutrition data.com, and both the low fat and fat free versions have 2 g carbs per oz.

The full fat version is 1 g carbs per oz.

oneyearsweet · 10-28-2007, 05:19 PM

Quote:

Originally Posted by lisabinil

The lowfat cream cheese has a higher carb count. What are you using?

Mine is regular. I guess kraft canada makes it different.

cnklove38 · 11-07-2007, 07:13 PM

Where did I go wrong!?!?! Mine taste really really bad...I used liquid splenda...is that why?!?!

Madam De Leon · 11-07-2007, 08:16 PM

I've used both flavored Da Vinci syrup and granular splenda, both turn out fine.

You didn't try to eat them warm, did you? You really, really need to refrigerate them for several hours before eating - they're like little miniature cheesecakes.

jacksmixedtape · 11-07-2007, 10:34 PM

Made this in a mug in the microwave with a bit of whey protein isolate instead of egg, and they were delish! Didn't have to wait for it to cool and it was like lemon cheesecake.

Definitely going to be making these properly with some cocoa powder. Awesome recipe!

rhlong · 11-09-2007, 12:24 PM

I was wondering if anyone did this recipe and seperated the eggs. Beating the egg whites and then folding the rest in? Would that make it fluffier?

kycowgirl · 11-09-2007, 01:00 PM

I found these recipes in "The 30-day Low-Carb Diet Solution" book

Mini Chocolate Chip Cheesecakes

Number of servings: 12

Nutritional Values Per Serving...
2.2 grams of carb
2.4 grams of protein

8 tablespoons finely chopped pecans
2 packets Splenda
1 tablespoon butter, melted
1 large egg, beaten
8 ounces cream cheese, softened
1/4 cup Splenda (grandular)
1/4 teaspoon vanilla extract
2 tablespoons semi-sweet mini chocolate chips

Place the nuts, the 2 packets of Splenda, and the butter in a small bowl and combine thoroughly. Line the 12 wells of a muffin tin with paper cup liners and distribute the nut mixture evenly among them (about 2 teaspooons per well).

Place the egg, granular Splenda, cream cheese, and vanilla extract into a blender or food processor and blend until smooth. Fold in the chocolate chips. Divide the mixture evenly among the 12 cups.

Bake for 15 minutes at 350.
Cool and refrigerate at least one hour.
Will keep refrigerated for several days

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Strawberry Cheesecake

Number of servings: 6 to 8

Nutritional Values Per Serving:
3.2 grams of carb
4.0 grams of protein

8 ounces cream cheese
4 ounces half-and-half
4 packets Splenda
2 eggs
2 teaspoons vanilla extract
1 cup strawberries, sliced
1/2 cup sour cream

Preheat oven to 350

In a blender or food processor, combine cream cheese, half-and-half, 3 packets of Splenda, eggs and vanilla extract
Blend until completely smooth
Pour into an 8-inch ceramic or Pyrex pie pan
Bake for 25 minutes
Chill well
Garnish with sliced strawberries and sour cream (to which 1 packet Splenda is added)

Isabel99 · 11-09-2007, 04:00 PM

omg i love these muffins. they taste just like cheesecake. soo rich and creamy.

rrosser · 11-09-2007, 10:48 PM

Quote:

Originally Posted by cnklove38

Where did I go wrong!?!?! Mine taste really really bad...I used liquid splenda...is that why?!?!

I don't know if that is why, but to me they just taste bad. Eating them warm or cold they tasted bad. Also plenty of people say they taste like mini cheesecakes and I wonder how long it's been since they had a real cheesecake because to me they taste like a really poor version of a cheescake.

To each his own, but I personally do not like these no matter how they are prepared. I ended up tossing most of them.

michelemomof2 · 11-11-2007, 02:05 PM

I just made these and I put them in the refrigerator to cool. Thanks for the recipe.

bluelips · 12-05-2007, 06:37 AM

I have went through this whole 16 page thread to try and find out how to add these into fitday with the totals and I just can't find it. Can someone help me break this down so I can add it in there?

Off My Duff · 12-12-2007, 04:56 PM

Thank you for all these great ideas! I just got my first bottles of DaVinci's in, so I want to make some flavored cheesecakes tomorrow.

Caly1 · 12-12-2007, 06:52 PM

Thank goodness for these. I am pms'ing sooo bad and wanted to binge on ice cream and then I remembered these! I haven't made them in about a year, I was completely addicted to them last year! lol, they HAVE to be refridgerated. I think they are best the next day and sooooo great with coffee.

Miz10pin · 12-14-2007, 10:48 AM

Bump!!!

Off My Duff · 12-14-2007, 05:09 PM

I made my first batch today. Instead of Splenda, I substituted 1/4 cup of SF DaVinci's Toasted Marshmallow.

They are delicious! They don't really taste at all like marshmallow. They just taste like a plain cheesecake, but they are good.

I used only one egg, and thought they were even ok when warm.

Thank you for sharing the recipe here.

11-09-2007, 01:00 PM	#470
kycowgirl Very Gabby LCF Member!!! Join Date: Jan 2005 Location: Kentucky Posts: 4,398 Gallery: kycowgirl Stats: 213/208.8/150 WOE: Low Carb + cla/gla	I found these recipes in "The 30-day Low-Carb Diet Solution" book Mini Chocolate Chip Cheesecakes Number of servings: 12 Nutritional Values Per Serving... 2.2 grams of carb 2.4 grams of protein 8 tablespoons finely chopped pecans 2 packets Splenda 1 tablespoon butter, melted 1 large egg, beaten 8 ounces cream cheese, softened 1/4 cup Splenda (grandular) 1/4 teaspoon vanilla extract 2 tablespoons semi-sweet mini chocolate chips Place the nuts, the 2 packets of Splenda, and the butter in a small bowl and combine thoroughly. Line the 12 wells of a muffin tin with paper cup liners and distribute the nut mixture evenly among them (about 2 teaspooons per well). Place the egg, granular Splenda, cream cheese, and vanilla extract into a blender or food processor and blend until smooth. Fold in the chocolate chips. Divide the mixture evenly among the 12 cups. Bake for 15 minutes at 350. Cool and refrigerate at least one hour. Will keep refrigerated for several days ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Strawberry Cheesecake Number of servings: 6 to 8 Nutritional Values Per Serving: 3.2 grams of carb 4.0 grams of protein 8 ounces cream cheese 4 ounces half-and-half 4 packets Splenda 2 eggs 2 teaspoons vanilla extract 1 cup strawberries, sliced 1/2 cup sour cream Preheat oven to 350 In a blender or food processor, combine cream cheese, half-and-half, 3 packets of Splenda, eggs and vanilla extract Blend until completely smooth Pour into an 8-inch ceramic or Pyrex pie pan Bake for 25 minutes Chill well Garnish with sliced strawberries and sour cream (to which 1 packet Splenda is added) __________________ Trisha When you’re down and things look rough, Look deep within yourself and Cowgirl Up!

10-27-2007, 02:00 PM	#451
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 10,339 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	Bump for ew1

10-27-2007, 02:24 PM	#452
ew1 MAJOR LCF POSTER! Join Date: Mar 2003 Location: Pennsylvania Posts: 1,520 Gallery: ew1	Thanks Charski for the bump, this is exactly the kind of thing I was looking for!

10-27-2007, 02:49 PM	#453
Confession Senior LCF Member Join Date: Oct 2007 Location: Iowa Girl Posts: 356 Gallery: Confession Stats: 320/246/180 WOE: LC / IF(Fast 5)	These are a keeper!

10-28-2007, 01:12 PM	#454
sugaree Junior LCF Member Join Date: Oct 2004 Posts: 5 Gallery: sugaree	I put about 4 bittersweet Ghiardelli chocolate chips on top of mine before baking! I am in heaven today! Chocolate Chip cheesecakes.

10-28-2007, 02:33 PM	#455
oneyearsweet Senior LCF Member Join Date: May 2007 Location: Alberta, Canada Posts: 693 Gallery: oneyearsweet WOE: Low carb Start Date: Oct/13/07	I am getting 15 carbs for 8 oz's of Philly Cream Cheese!! So 30 for 2. Adding in the rest makes it approx 4 carbs a muffin??? Back on pg 2 it says only 2 carbs. Is my math wrong? 1tblsp has 1 carb, 15tblsp in 8 oz's=15 carbs?

10-28-2007, 02:41 PM	#457
Mindfulness Senior LCF Member Join Date: Sep 2006 Location: MO Posts: 299 Gallery: Mindfulness Stats: 184/169/140 F,34yo, 5'4" WOE: Atkins Start Date: 11/2005 restarting 10/1/07	My Philly Cream cheese says 1 oz has <1 g carbs, so 8 oz = <8 g carbs.

10-28-2007, 04:02 PM	#461
Nik MAJOR LCF POSTER! Join Date: Sep 2007 Location: Indiana Posts: 1,059 Gallery: Nik Stats: 299/pregnant/150 WOE: ANA Start Date: 8/25/07	I just tried the pumpkin version...SOOOO good! Thanks to everyone for sharing your great ideas.

10-28-2007, 04:25 PM	#462
oneyearsweet Senior LCF Member Join Date: May 2007 Location: Alberta, Canada Posts: 693 Gallery: oneyearsweet WOE: Low carb Start Date: Oct/13/07	Says "per 1 tbsp" and carbs are 1g. Yikes.

10-28-2007, 04:54 PM	#464
Madam De Leon Senior LCF Member Join Date: Jul 2007 Posts: 528 Gallery: Madam De Leon	I just looked up cream cheese on Nutrition data.com, and both the low fat and fat free versions have 2 g carbs per oz. The full fat version is 1 g carbs per oz.

11-07-2007, 07:13 PM	#466
cnklove38 Senior LCF Member Join Date: Oct 2007 Posts: 78 Gallery: cnklove38	Where did I go wrong!?!?! Mine taste really really bad...I used liquid splenda...is that why?!?!

11-07-2007, 08:16 PM	#467
Madam De Leon Senior LCF Member Join Date: Jul 2007 Posts: 528 Gallery: Madam De Leon	I've used both flavored Da Vinci syrup and granular splenda, both turn out fine. You didn't try to eat them warm, did you? You really, really need to refrigerate them for several hours before eating - they're like little miniature cheesecakes.

11-07-2007, 10:34 PM	#468
jacksmixedtape MAJOR LCF POSTER! Join Date: Nov 2007 Location: going to school in NC Posts: 2,219 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	Made this in a mug in the microwave with a bit of whey protein isolate instead of egg, and they were delish! Didn't have to wait for it to cool and it was like lemon cheesecake. Definitely going to be making these properly with some cocoa powder. Awesome recipe!

11-09-2007, 12:24 PM	#469
rhlong MAJOR LCF POSTER! Join Date: Jun 2007 Location: Las Vegas Posts: 1,417 Gallery: rhlong Stats: 320/ 270?/165 WOE: low carb my way Start Date: June 2007	I was wondering if anyone did this recipe and seperated the eggs. Beating the egg whites and then folding the rest in? Would that make it fluffier?

11-09-2007, 04:00 PM	#471
Isabel99 Junior LCF Member Join Date: Jun 2007 Posts: 12 Gallery: Isabel99 Stats: 170/167/145 WOE: Atkins Start Date: November 2007	omg i love these muffins. they taste just like cheesecake. soo rich and creamy.

11-11-2007, 02:05 PM	#473
michelemomof2 Very Gabby LCF Member!!! Join Date: Jan 2004 Location: Pennsylvania Posts: 4,998 Gallery: michelemomof2 WOE: Low Carb; CLA/GLA Start Date: January 18, 2004	I just made these and I put them in the refrigerator to cool. Thanks for the recipe.

12-05-2007, 06:37 AM	#474
bluelips Senior LCF Member Join Date: Aug 2007 Posts: 63 Gallery: bluelips WOE: Atkins Start Date: 2004	I have went through this whole 16 page thread to try and find out how to add these into fitday with the totals and I just can't find it. Can someone help me break this down so I can add it in there?

12-12-2007, 04:56 PM	#475
Off My Duff Senior LCF Member Join Date: Feb 2003 Location: Vermont Posts: 528 Gallery: Off My Duff Stats: 282.8/278.2/150 WOE: LC Start Date: 11/01/2008	Thank you for all these great ideas! I just got my first bottles of DaVinci's in, so I want to make some flavored cheesecakes tomorrow.

12-12-2007, 06:52 PM	#476
Caly1 Very Gabby LCF Member!!! Join Date: Nov 2005 Location: oblivion Posts: 3,499 Gallery: Caly1 Start Date: November 2005	Thank goodness for these. I am pms'ing sooo bad and wanted to binge on ice cream and then I remembered these! I haven't made them in about a year, I was completely addicted to them last year! lol, they HAVE to be refridgerated. I think they are best the next day and sooooo great with coffee.

12-14-2007, 10:48 AM	#477
Miz10pin Senior LCF Member Join Date: Aug 2007 Location: Virginia Posts: 124 Gallery: Miz10pin Stats: (5'-4") 196/185.6/135 WOE: Healthy Foods Start Date: Feb. 11, 2008 - (again) - NO EXCUSES THIS TIME!	Bump!!!

12-14-2007, 05:09 PM	#478
Off My Duff Senior LCF Member Join Date: Feb 2003 Location: Vermont Posts: 528 Gallery: Off My Duff Stats: 282.8/278.2/150 WOE: LC Start Date: 11/01/2008	I made my first batch today. Instead of Splenda, I substituted 1/4 cup of SF DaVinci's Toasted Marshmallow. They are delicious! They don't really taste at all like marshmallow. They just taste like a plain cheesecake, but they are good. I used only one egg, and thought they were even ok when warm. Thank you for sharing the recipe here.

12-24-2007, 10:38 AM	#479
Boudica Very Gabby LCF Member!!!