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Old 03-03-2007, 06:12 PM   #31
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Thank you, I'm making this next week for a couple of friends that are coming over for coffee. The base looks alot like pound cake.
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Old 03-03-2007, 06:27 PM   #32
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This is the best....... I made one on Fri. And I'm making another one on Sun.
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Old 03-04-2007, 06:52 PM   #33
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Old 03-05-2007, 01:45 PM   #34
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Quote:
Originally Posted by CarolynF View Post
Here ya go..

With sugar free jam and granular Splenda:
Per Serving: 234 Calories; 21g Fat; 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs

With sugar free jam and liquid Splenda:
Per Serving: 233 Calories; 21g Fat; 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

Linda Sue: Thanks for the picture, my friend..I eliminated the sour cream in the original recipe because I thought it would make the cake with more body..
But, it's whatever peeps want to do..
Aren't these counts with the 1/3 cup of sour cream still in there? I need to enter this into fitday on the costume section.
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Old 03-05-2007, 03:22 PM   #35
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Quote:
Originally Posted by Tater Head View Post
Aren't these counts with the 1/3 cup of sour cream still in there? I need to enter this into fitday on the costume section.
Here are the numbers without the sour cream:

With sugar free jam and granular or liquid Splenda and no sour cream:
Per Serving: 214 Calories; 19g Fat; 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

There is only about a 1/4 of a carb difference between using granular Splenda and liquid Splenda so I didn't bother posting separate counts. With granular, the count is closer to 6.5 net carbs and liquid Splenda puts it at about 6.25 net carbs.
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Old 03-05-2007, 07:19 PM   #36
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Quote:
Originally Posted by LindaSue View Post
Here are the numbers without the sour cream:

With sugar free jam and granular or liquid Splenda and no sour cream:
Per Serving: 214 Calories; 19g Fat; 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

Thanks LindaSue, I just made it for tomorrow morning coffee. I had to bake it longer then 30 minutes, like 10 minutes longer. Anyone else have to do that. I sure hope it taste good, it looks great!.
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Old 03-06-2007, 02:43 PM   #37
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Quote:
Originally Posted by Tater Head View Post
I had to bake it longer then 30 minutes, like 10 minutes longer. Anyone else have to do that. I sure hope it taste good, it looks great!.
My oven may bake hotter than yours.
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Old 03-07-2007, 05:39 PM   #38
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Carolyn:
Thanks for posting this recipe. I made it today and it was great. I actually used 2/3 cup frozen blueberries and it was wonderful. Thanks for turning me onto Almond Flour-I can see myself using this in many recipes.

LindaSue:
I'm also enjoying your website and looking for new creative meals for the family. Thanks for all the time you put into the site. I'm also glad you include a rating system and additional comments. I've been burned in the past with low carb recipes that are really bad, so your honesty is appreciated.

Cathy
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Old 04-29-2007, 12:15 PM   #39
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Just wanted to say thanks for this recipe (not sure if the kudos go to LindaSue or CarolynF? or both?), but either way thank you!!! I've been wanting to try it for a while now, and finally had a chance to make it. It was easy to make and absolutely delicious. it!
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Old 04-29-2007, 01:45 PM   #40
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I'm so glad this got bumped because I have been meaning to try this forever! I just made it but made muffins instead of a whole cake and they are fantastic (I learned the hard way to let them cool in the pan a bit before removing)!! The sliced almonds on top really make the recipe! I used frozen raspberries that I cooked down a bit. I should have added a bit of sweetener to these but didn't think of it. I will next time. This is good enough for company and will be a regular for me from now on.
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Last edited by Sharis : 04-29-2007 at 02:02 PM.
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Old 04-29-2007, 03:04 PM   #41
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Hi..

Yup, it's mine..I need to make this again..Thanks for bumping it up.
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Old 04-30-2007, 11:30 AM   #42
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I made this again last night. I used SF strawberry jam. It was so good! We had company over and they left with this recipe in hand.
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Old 07-17-2007, 11:07 PM   #43
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This needs to be bumped because I saw this a few weeks ago and printed it out and saved it right away because it looked SO good!

I finally made it tonight and can I just say.. It was EVERYTHING I dreamed it could be. Tasted like heaven! I made it the original way with the sour cream and maybe next time I will omit it because it was a little moist but still delicious. I did not have any Almond Extract so I used Lemon instead. I also used the SF Raspberry Jam. I baked it in a 9x9 non-stick metal pan. It tasted alot like pound cake mixed with cheesecake topped with raspberries.. it was soooo good. I can't recommend this enough

I did want to say one thing about the directions though - it says to spread the cream cheese mixture evenly on top of the cake batter.. yeah, that wasn't going to happen. I think it's impossible to spread it but maybe I mixed it too long because it was rather thick and I had to drop it by spoonfuls instead. Same thing with the jam. Still turned out great and I'm having a hard time staying away from it.

Thanks Linda & Carolyn
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Old 07-18-2007, 08:46 PM   #44
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Hey..thanks for bumping this..It is very yummy...
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Old 07-19-2007, 12:28 AM   #45
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This stuff is evil. I can't stay away from it! It's the first thing I have baked LC that I haven't been able to limit myself with. I only have a couple of pieces left
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Old 09-06-2007, 01:59 PM   #46
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Bumping because this is one of my favorites, because I just recommended it to someone, because anyone who hasn't tried it should... and because I plan to make it again this weekend

Last edited by crazyredhead : 09-06-2007 at 02:00 PM.
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