FRUIT PIZZA, NOW NO BAKE WITH A TROPICAL TWIST - Page 2

Jennifer Eloff · 05-25-2010, 08:51 AM

Thanks, Bobo - you are very nice. I won't do that because I kinda did that on Beeb's Wasa Cracker thread and then realized it was not thoughtful.

It's nice when guys cook and bake; my husband from time to time reminds me that the best chefs in the world are men! My youngest son, Jonathan, loves to cook and bake.

jenerosity · 05-26-2010, 05:59 PM

WOW!!! Thank you! Definitely need to make this for Memorial Day picnics. How does this hold up at room temp, how about in a little heat? I'm wondering specifically about the crust.

Thank you so much for creating and posting!!

drjlocarb · 05-26-2010, 06:30 PM

Sorry, I still don't know the sweetening power of a scoop????

bobo36us · 05-26-2010, 07:30 PM

jenerosity........this is PERFECT for the holiday cookout!!! I just made my fourth one this month! (below)
Your friends will never know it's low carb.

Although it will still be very very tasty at any temperature, it will be alot "softer" when left out too long.

drjlocarb.........if you are using liquid sweetener instead of the scoop, just use
one drop Stevia to every three drops of liquid Splenda until you reach the
desired sweetness.

On the crust, if you taste it before sweetener, it will taste like paste. When
you add your sweetener to it, do NOT try to make it sweet! You will get
plenty of sweetness from the top layer and from the fruit. All you are doing
on the crust is take the paste taste out :-)

On the filling, same thing, one drop of Stevia to every three drops of Splenda.
Remember, as you taste the filling for desired sweetness, heavy cream and
cream cheese are not bitter. If it tastes bitter, then that means that you
have already added too much sweetener.

Jennifer...........as you know, every recipe is different! Your version could be better

Even though I did a Fruit Pizza post a while back, I wanted to start a new thread
because of how much easier and quicker this one was to prepare.

Plus, I really liked the addition of the coconut, and the fact that I was able to get the desired
sweetness without using Erythritol (and the grittiness associated with it).

DEEDLYNN..........:blush:

DEEDLYNN · 05-26-2010, 07:54 PM

sorry bobo....LOL....but...I remember...a great kitchen, a great attitude, and a man that cooks great food.....(And....also a great wife!!!!).

Back to your regularly scheduled fruit pizza!!!

Jennifer Eloff · 05-27-2010, 11:35 AM

Bobo, do you find the powdered erythritol (or do you powder yours from granular)? goes gritty on you too in cream cheese? Curious me. I can't remember but I think it may have happened to me before. Most of the times not though.

JoniBGoode · 05-31-2010, 06:30 PM

I'm not Bobo, but the powdered E works for me everytime. I use it in everything, cheesecake, oopsies, yogurt, on berries...it dissolves great, never gritty and no cooling mouth feel.

I have been told that some people process their own granular E in the magic bullet or whatever, and it blends well. This does not happen for me. I have to buy the powdered E.

I use the granular E in liquids or when I'm making something mint and I want the cooling mouth feel.

ladeeda · 05-31-2010, 10:11 PM

That enny scoop is 1/32t. Which for me (using Stevia powdered extract) equals a Tablespoons worth of sweetening...or maybe a little more, depending what I team it with. If you are lucky enough to have a set of those very small measuring spoons it is the smallest.(Or 1/4 of 1/8t).

Jennifer Eloff · 06-01-2010, 03:56 AM

Thanks, Joni, that has pretty much been my experience with the powdered version of erythritol, except for one time that I made a frozen cream cheese confection, it recrystallized a bit. Great stuff. I use both the powdered and the granular but for different applications. I think I would mostly use the former given half a chance but I have more of the latter.

Great stuff though, hey?!

Ann Lytle · 06-01-2010, 11:21 AM

Ladeeda, I'm a lucky one that was just given a set of three of the tiny measuring spoons. I had never seen anything like them before. I haven't figured out the exact measurement for them yet, but they say starting from small to big ....smidgen........dash........and pinch.
Anyway very cool and I really like them....................Ann

Soobee · 06-01-2010, 12:49 PM

Pinch is 1/8 teaspoon. I forget the rest, but someone, I think it was Kevin, posted the amounts. I believe they go 1/8, 1/16/ 1/32 and 1/64.

ladeeda · 06-01-2010, 08:17 PM

If your set has 3 spoons...they are 1/8t,1/16t and 1/32t...largest to smallest.

drjlocarb · 06-01-2010, 08:31 PM

Quote:

Originally Posted by ladeeda

That enny scoop is 1/32t. Which for me (using Stevia powdered extract) equals a Tablespoons worth of sweetening...or maybe a little more, depending what I team it with. If you are lucky enough to have a set of those very small measuring spoons it is the smallest.(Or 1/4 of 1/8t).

Thanks ladeeda, thats what I needed to know and I have those teeny spoons!

Sweeteater · 06-03-2010, 09:46 PM

Yum, yum! I adore fruit pizza. Thanks for the easy recipe!

05-26-2010, 07:30 PM	#34
bobo36us Senior LCF Member Join Date: Sep 2004 Location: Columbus, OH Posts: 301 Gallery: bobo36us Stats: 248/181/165 WOE: EAT, DRINK, & BE MERRY!!!!!!! Start Date: 09/08/08	jenerosity........this is PERFECT for the holiday cookout!!! I just made my fourth one this month! (below) Your friends will never know it's low carb. Although it will still be very very tasty at any temperature, it will be alot "softer" when left out too long. drjlocarb.........if you are using liquid sweetener instead of the scoop, just use one drop Stevia to every three drops of liquid Splenda until you reach the desired sweetness. On the crust, if you taste it before sweetener, it will taste like paste. When you add your sweetener to it, do NOT try to make it sweet! You will get plenty of sweetness from the top layer and from the fruit. All you are doing on the crust is take the paste taste out :-) On the filling, same thing, one drop of Stevia to every three drops of Splenda. Remember, as you taste the filling for desired sweetness, heavy cream and cream cheese are not bitter. If it tastes bitter, then that means that you have already added too much sweetener. Jennifer...........as you know, every recipe is different! Your version could be better Even though I did a Fruit Pizza post a while back, I wanted to start a new thread because of how much easier and quicker this one was to prepare. Plus, I really liked the addition of the coconut, and the fact that I was able to get the desired sweetness without using Erythritol (and the grittiness associated with it). DEEDLYNN..........:blush: Last edited by bobo36us; 05-26-2010 at 07:44 PM..

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05-25-2010, 08:51 AM	#31
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Thanks, Bobo - you are very nice. I won't do that because I kinda did that on Beeb's Wasa Cracker thread and then realized it was not thoughtful. It's nice when guys cook and bake; my husband from time to time reminds me that the best chefs in the world are men! My youngest son, Jonathan, loves to cook and bake.

05-26-2010, 05:59 PM	#32
jenerosity Senior LCF Member Join Date: Jun 2007 Location: Northeast PA Posts: 424 Gallery: jenerosity Stats: 304/209/199 WOE: Atkins Start Date: 3/1/07	WOW!!! Thank you! Definitely need to make this for Memorial Day picnics. How does this hold up at room temp, how about in a little heat? I'm wondering specifically about the crust. Thank you so much for creating and posting!!

05-26-2010, 06:30 PM	#33
drjlocarb Very Gabby LCF Member!!! Join Date: Feb 2010 Location: Indiana Posts: 4,159 Gallery: drjlocarb Stats: 274/231/190 WOE: vlc/NK Start Date: 1999,2003,2007,jan2010	Sorry, I still don't know the sweetening power of a scoop????

05-26-2010, 07:54 PM	#35
DEEDLYNN Major LCF Poster! Join Date: May 2008 Posts: 2,761 Gallery: DEEDLYNN	sorry bobo....LOL....but...I remember...a great kitchen, a great attitude, and a man that cooks great food.....(And....also a great wife!!!!). Back to your regularly scheduled fruit pizza!!!

05-27-2010, 11:35 AM	#36
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Bobo, do you find the powdered erythritol (or do you powder yours from granular)? goes gritty on you too in cream cheese? Curious me. I can't remember but I think it may have happened to me before. Most of the times not though.

05-31-2010, 06:30 PM	#37
JoniBGoode Senior LCF Member Join Date: Sep 2008 Location: Chicagoland Posts: 480 Gallery: JoniBGoode Stats: 21 lbs gone forever! WOE: Almost Atkins Start Date: Aug. 21, 2008	I'm not Bobo, but the powdered E works for me everytime. I use it in everything, cheesecake, oopsies, yogurt, on berries...it dissolves great, never gritty and no cooling mouth feel. I have been told that some people process their own granular E in the magic bullet or whatever, and it blends well. This does not happen for me. I have to buy the powdered E. I use the granular E in liquids or when I'm making something mint and I want the cooling mouth feel.

05-31-2010, 10:11 PM	#38
ladeeda Senior LCF Member Join Date: Nov 2008 Location: Duncansville, PA Posts: 345 Gallery: ladeeda Stats: 265/199/175 WOE: Protein Power, modified Start Date: April 2004	That enny scoop is 1/32t. Which for me (using Stevia powdered extract) equals a Tablespoons worth of sweetening...or maybe a little more, depending what I team it with. If you are lucky enough to have a set of those very small measuring spoons it is the smallest.(Or 1/4 of 1/8t).

06-01-2010, 03:56 AM	#39
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Thanks, Joni, that has pretty much been my experience with the powdered version of erythritol, except for one time that I made a frozen cream cheese confection, it recrystallized a bit. Great stuff. I use both the powdered and the granular but for different applications. I think I would mostly use the former given half a chance but I have more of the latter. Great stuff though, hey?!

06-01-2010, 11:21 AM	#40
Ann Lytle Senior LCF Member Join Date: Sep 2007 Posts: 788 Gallery: Ann Lytle	Ladeeda, I'm a lucky one that was just given a set of three of the tiny measuring spoons. I had never seen anything like them before. I haven't figured out the exact measurement for them yet, but they say starting from small to big ....smidgen........dash........and pinch. Anyway very cool and I really like them....................Ann

06-01-2010, 12:49 PM	#41
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,889 Gallery: Soobee WOE: Atkins Start Date: September 2000	Pinch is 1/8 teaspoon. I forget the rest, but someone, I think it was Kevin, posted the amounts. I believe they go 1/8, 1/16/ 1/32 and 1/64.

06-01-2010, 08:17 PM	#42
ladeeda Senior LCF Member Join Date: Nov 2008 Location: Duncansville, PA Posts: 345 Gallery: ladeeda Stats: 265/199/175 WOE: Protein Power, modified Start Date: April 2004	If your set has 3 spoons...they are 1/8t,1/16t and 1/32t...largest to smallest.

06-03-2010, 09:46 PM	#44
Sweeteater Blabbermouth!!! Join Date: Jul 2002 Location: Volunteer State Posts: 5,921 Gallery: Sweeteater WOE: Lower Carb	Yum, yum! I adore fruit pizza. Thanks for the easy recipe!