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#453 |
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Senior LCF Member
Join Date: Oct 2007
Location: Iowa Girl
Posts: 356
Gallery: Confession
Stats: 320/246/180
WOE: LC / IF(Fast 5)
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These are a keeper!
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#455 |
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Senior LCF Member
Join Date: May 2007
Location: Alberta, Canada
Posts: 693
Gallery: oneyearsweet
WOE: Low carb
Start Date: Oct/13/07
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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?
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#456 | |
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Big Yapper!!!!
Join Date: Apr 2007
Location: suburbs of Chicago
Posts: 9,287
Gallery: lisabinil
Stats: 214/185/180 287 in 00
WOE: higher carb Atkins for optimum health
Start Date: SBD 3/5/07,Atkins 4/18/07
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Quote:
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. |
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#457 |
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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
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My Philly Cream cheese says 1 oz has <1 g carbs, so 8 oz = <8 g carbs.
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#458 |
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Senior LCF Member
Join Date: May 2007
Location: Alberta, Canada
Posts: 693
Gallery: oneyearsweet
WOE: Low carb
Start Date: Oct/13/07
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#460 |
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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
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#462 |
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Senior LCF Member
Join Date: May 2007
Location: Alberta, Canada
Posts: 693
Gallery: oneyearsweet
WOE: Low carb
Start Date: Oct/13/07
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Says "per 1 tbsp" and carbs are 1g. Yikes.
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#464 |
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Senior LCF Member
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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. |
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#465 |
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Senior LCF Member
Join Date: May 2007
Location: Alberta, Canada
Posts: 693
Gallery: oneyearsweet
WOE: Low carb
Start Date: Oct/13/07
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#467 |
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Senior LCF Member
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#468 |
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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
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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! |
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#469 |
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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
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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?
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#470 |
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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
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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!
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#472 | |
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Senior LCF Member
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Quote:
To each his own, but I personally do not like these no matter how they are prepared. I ended up tossing most of them. |
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#473 |
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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
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I just made these and I put them in the refrigerator to cool. Thanks for the recipe.
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#474 |
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Senior LCF Member
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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?
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#475 |
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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
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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.
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#476 |
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Very Gabby LCF Member!!!
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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.
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#478 |
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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
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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. |
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#479 |
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Very Gabby LCF Member!!!
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