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Old 06-14-2010, 04:47 PM   #1
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Induction Desserts.......

What dessert can i have on induction WITHOUT WEIGHT GAIN OR GUILT!!!!

1)sugar free jello
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Old 06-14-2010, 04:49 PM   #2
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Cream cheese muffins! Ohh and make some of these http://lowcarbpinay.blogspot.com/201...induction.html and then whip a little HWC to make whip cream, add a packet of splenda and put a dollop on top of them!!

Last edited by AngieCakes; 06-14-2010 at 04:51 PM..
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Old 06-14-2010, 04:57 PM   #3
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Quote:
Originally Posted by AngieCakes View Post
Cream cheese muffins! Ohh and make some of these Low Carb Pinay: SugarFreeSheila's Amazing Induction Friendly Pancakes and then whip a little HWC to make whip cream, add a packet of splenda and put a dollop on top of them!!
Ok, these sugar free pancakes look good, I would eat these plain or wrapped around sausage or a hotdog LOL!!! And I would definitely freeze these too LOL!!! Some sugar free syrup or sugar free jelly LOL!!!!! The cream cheese muffins, are they made the same way but just in tin muffin pans? Thank you for the recipe!!!!! I go to Sugar free sheila's website but I never noticed the recipe!!!
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Old 06-14-2010, 05:10 PM   #4
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Quote:
Originally Posted by lowcarbie View Post
Ok, these sugar free pancakes look good, I would eat these plain or wrapped around sausage or a hotdog LOL!!! And I would definitely freeze these too LOL!!! Some sugar free syrup or sugar free jelly LOL!!!!! The cream cheese muffins, are they made the same way but just in tin muffin pans? Thank you for the recipe!!!!! I go to Sugar free sheila's website but I never noticed the recipe!!!

The possibilities are endless!!

Cheesecake Muffins
2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (Spenda)
2 eggs
1/2 tsp. vanilla

Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 min.


I bought Torani's Sugar Free vanilla syrup and used it in this recipe instead of the splenda. It's lower carb count and you can use the same measurement. I've found the bottles of sugar free syrup in the coffee aisle at my grocery store! These are induction friendly friendly. My muffins tended to sink in the middle as they cooled. To bulk them up I added one package of Knox plain gelatin (zero carb).
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Old 06-14-2010, 05:13 PM   #5
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Word of caution though... and you're probably already aware. But...

These should be considered treats, try not to over-do it, although they are induction friendly they can backfire and you may find yourself lacking portion control with them. If you find yourself with a sweet tooth, I recommend bacon first! LOL

I don't have any issues with the pancakes or muffins as they are actually quite filling for me.
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Old 06-14-2010, 05:17 PM   #6
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Oh I can't eat as much as I want LOL!!!! Then I better stick with sugar free jello LOL!!!!! Those cream cheese muffins, that recipe sounds good too!!!! And Linda Sue's website has some good induction friendly recipes too like cheesecake!!!!!
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Old 06-14-2010, 05:19 PM   #7
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Quote:
Originally Posted by lowcarbie View Post
Oh I can't eat as much as I want LOL!!!! Then I better stick with sugar free jello LOL!!!!! Those cream cheese muffins, that recipe sounds good too!!!! And Linda Sue's website has some good induction friendly recipes too like cheesecake!!!!!

It's all about portion control LOL But yeah, Linda sue, sugarfree sheila and the recipe section here helped me through some REALLY hard times during induction!
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Old 06-14-2010, 06:39 PM   #8
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I make crepes.

I use:

2 eggs
1/4 cp. ricotta
dash salt
dash splenda
1/2 tsp. psylium husk (optional ... but it's good for the bowels, and gives a little extra structure to the crepes)

Throw all this in a blender and blend for like 1 minute. Try and be quick, if you use the psylium. Have pans already warm and ready to go. The psyllium thickens the batter after about 2 minutes. Still good, but ... more a pancake batter if you let it sit.

Makes about 3 crepes.

Then, you can stuff with whipped cream, with a tiny amount of sweetener, spices, chocolate powder, etc. You can also add a tiny amount of berries, if the rest of the day's menu is very low on carbs. I had some left over induction friendly flan about a week ago, and put that inside them, with a 1/4 cp smooshed frozen strawberries. I'm not positive that "berries" are induction friendly, but ... I think if you keep the whole thing under like 6 or 7 carbs, you should be ok. Not sure if that matches a textbook description, though. The rest should be ok.

After reading the cinnamon thread, I put some truvia, cinnamon and cardamom into 2 oz of cream cheese, then put into a crepe for a little scooby snack. It was tasty!

Tomorrow, I plan to put some turkey breast, cream cheese, mustard, romaine and a bit of tomato into the crepes, then roll 'em up!

These stupid things are like my new best friend!

Next, I'm thinking about shredding some chicken, with some italian sausage, a lot of cheese, a bit of LC tomato sauce, some very very thin slices of zuchinni and eggplant, then do layers with the crepes, cheese, meat, veggies, etc.

LC Fauxagna!

I think it can even be done induction friendly!

.... I'm hungry .... :blush:





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Old 06-14-2010, 06:43 PM   #9
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"Cheesecake Muffins
2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (Spenda)
2 eggs
1/2 tsp. vanilla

Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 min.

I bought Torani's Sugar Free vanilla syrup and used it in this recipe instead of the splenda. It's lower carb count and you can use the same measurement. I've found the bottles of sugar free syrup in the coffee aisle at my grocery store! These are induction friendly friendly. My muffins tended to sink in the middle as they cooled. To bulk them up I added one package of Knox plain gelatin (zero carb)."

OMG I am sooo making these
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Old 06-14-2010, 06:44 PM   #10
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Thanks!!! By the way.

I usually make whipped cream with cocoa and splenda. That's really yummy and fixes a chocolate craving!!
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Old 06-14-2010, 06:59 PM   #11
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If you are making a small box of SF jello the you could make it put it in fridge til if starts to thicken
THen Whip 1 cup of HWC till good and still then slowely add some of the jello a little at a time and then refridgerate till set (about 1 hr
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Old 06-14-2010, 08:16 PM   #12
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Quote:
Originally Posted by DJFoodie View Post
I make crepes.

I use:

2 eggs
1/4 cp. ricotta
dash salt
dash splenda
1/2 tsp. psylium husk (optional ... but it's good for the bowels, and gives a little extra structure to the crepes)

Throw all this in a blender and blend for like 1 minute. Try and be quick, if you use the psylium. Have pans already warm and ready to go. The psyllium thickens the batter after about 2 minutes. Still good, but ... more a pancake batter if you let it sit.

Makes about 3 crepes.

Then, you can stuff with whipped cream, with a tiny amount of sweetener, spices, chocolate powder, etc. You can also add a tiny amount of berries, if the rest of the day's menu is very low on carbs. I had some left over induction friendly flan about a week ago, and put that inside them, with a 1/4 cp smooshed frozen strawberries. I'm not positive that "berries" are induction friendly, but ... I think if you keep the whole thing under like 6 or 7 carbs, you should be ok. Not sure if that matches a textbook description, though. The rest should be ok.

After reading the cinnamon thread, I put some truvia, cinnamon and cardamom into 2 oz of cream cheese, then put into a crepe for a little scooby snack. It was tasty!

Tomorrow, I plan to put some turkey breast, cream cheese, mustard, romaine and a bit of tomato into the crepes, then roll 'em up!

These stupid things are like my new best friend!

Next, I'm thinking about shredding some chicken, with some italian sausage, a lot of cheese, a bit of LC tomato sauce, some very very thin slices of zuchinni and eggplant, then do layers with the crepes, cheese, meat, veggies, etc.

LC Fauxagna!

I think it can even be done induction friendly!

.... I'm hungry .... :blush:






Okay YUM! Crepes!

Quote:
Originally Posted by micheleredit View Post
Thanks!!! By the way.

I usually make whipped cream with cocoa and splenda. That's really yummy and fixes a chocolate craving!!
LOL You're welcome!
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Old 06-14-2010, 09:33 PM   #13
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I usually do a iced mocha drink.

1 Tbsp cocoa
3 Tbsp HWC
1 mug coffee
splenda to taste ( I use liquid, 0 carbs)
a little vanilla extract (I also sometimes add almond extract)
ice

blend it all up in the blender. Yummy frappucino
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Old 06-14-2010, 09:51 PM   #14
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Quote:
Originally Posted by AngieCakes View Post
Cream cheese muffins! Ohh and make some of these Low Carb Pinay: SugarFreeSheila's Amazing Induction Friendly Pancakes and then whip a little HWC to make whip cream, add a packet of splenda and put a dollop on top of them!!
Thanks for linking my blog

Back on topic: Try this Low Carb Pinay: "I-Can't-Believe-This-Isn't-Cheating" Cream Cheese Balls , don't use nuts and it'll be good for induction.
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Old 06-15-2010, 04:18 AM   #15
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When I click on the link, it tells me 403 Forbidden.
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Old 06-15-2010, 04:22 AM   #16
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still can't view it. Maybe it's for members only?
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Old 06-15-2010, 04:29 AM   #17
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No you don't have to be a member.
Anyway here's the recipe

CHOCOLATE COOKIES

1 cup Whey Protein Isolate -- chocolate
1/2 cup splenda
1/4 cup heavy cream
2 tsp vanilla
2 tsp baking powder
2 eggs
1/4 cup water

Mix all dry ingredients.
Stir all moist ingredients.
Fold in dry mix.
Drop by spoonful onto cookie sheet
Bake at 350°F-180°C for 10 min.
Makes 30 cookies.

Per Serving : 16 Calories; 1g Fat (76.7% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fibre; 15mg Cholesterol; 37mg Sodium.
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Old 06-15-2010, 04:42 AM   #18
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frankly, i cannot trust myself to have more than 1 dessert portion

IN THE HOUSE. I make the pilgrimage to my" Low Carb Cathedral"(the Tasty Pastry Shoppe) for my low carb sacrament and coffee. Safer that way. Love & Profits: FLATFERENGHI
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Old 06-16-2010, 01:55 AM   #19
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Hello Dollkey, it might be because you're from the Philippines your ip has been caught in an ip range I was having problems with (spam). Feel free to send me a message if you want me to have a look
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Old 06-16-2010, 02:52 AM   #20
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Hello Dollkey, it might be because you're from the Philippines your ip has been caught in an ip range I was having problems with (spam). Feel free to send me a message if you want me to have a look
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Old 06-16-2010, 03:31 AM   #21
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Hello Dollkey, it might be because you're from the Philippines your ip has been caught in an ip range I was having problems with (spam). Feel free to send me a message if you want me to have a look
awww that sucks sorry about that. i would love to view your blog...
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Old 06-16-2010, 04:46 AM   #22
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If you can private message me your ip address I can have a look for you
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Old 06-16-2010, 04:47 AM   #23
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Hey Cerise
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Old 06-16-2010, 04:56 AM   #24
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In a word-YUM
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Old 06-16-2010, 04:59 AM   #25
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Quote:
Originally Posted by gettingbuff View Post
I usually do a iced mocha drink.

1 Tbsp cocoa
3 Tbsp HWC
1 mug coffee
splenda to taste ( I use liquid, 0 carbs)
a little vanilla extract (I also sometimes add almond extract)
ice

blend it all up in the blender. Yummy frappucino
Thank you, because this summer i'm going to need a Frapp replacement LOL Large caramel frappucinos were my drug of choice last summer :blush: (with extra canned whipped cream and caramel drizzles...)
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Old 06-16-2010, 06:42 AM   #26
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Quote:
Originally Posted by AngieCakes View Post
The possibilities are endless!!

Cheesecake Muffins
2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (Spenda)
2 eggs
1/2 tsp. vanilla

Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 min.


I bought Torani's Sugar Free vanilla syrup and used it in this recipe instead of the splenda. It's lower carb count and you can use the same measurement. I've found the bottles of sugar free syrup in the coffee aisle at my grocery store! These are induction friendly friendly. My muffins tended to sink in the middle as they cooled. To bulk them up I added one package of Knox plain gelatin (zero carb).
I'm making some of these cream cheese muffins TOMMORROW!!!!! I will let everyone know how they turn out!!!!!!
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Old 06-16-2010, 09:39 AM   #27
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MMM yummy. Some great ideas in here!
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Old 06-16-2010, 01:07 PM   #28
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MMM yummy. Some great ideas in here!
Yep.
Subscribing . . .
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Old 06-16-2010, 01:14 PM   #29
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I'm making some of these cream cheese muffins TOMMORROW!!!!! I will let everyone know how they turn out!!!!!!
Here is a picture of the cream cheese clouds that I just made, they are good, I sprinkled them with cinnamon!!!!! They are eggy while hot but they have a cheesecake taste too! I ate 6 of the 12 and the other 6 are in the refrigerator!!! I will be making these again, they make a good snack and they are good for breakfast too!!! But they are hard to get out of the muffin tin while hot LOL!!! I didn't line the muffin tin with papers!
Attached Images
File Type: jpg creamcheesecakes.jpg (59.5 KB, 34 views)
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Old 06-17-2010, 11:50 AM   #30
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3-Minute Chocolate Cake

In a microwave-safe bowl, combine:

1 egg
1/8 cup flax seed meal
1/8 cup almond meal
1 tablespoon Splenda (more depending on how sweet you like it)
1 tablespoon unsweetened cocoa powder
1/4 teaspoon baking powder
1/8 - 1/4 teaspoon vanilla
A pinch of salt (to enhance the flavor of the cocoa)
1 tablespoon oil or melted butter
1 tablespoon water
Dash or two of cinnamon (optional)

Stir until blended well.
Zap for 3 minutes.
Voila! Chocolate cake!

Optional: If you're NOT on Induction, you can add nuts, or sliced strawberries.

I love it with whipped cream. I make my own or nowadays, I've been buying Land 0' Lakes SF whipped cream. It's more expensive than homemade, but I like it because it doesn't break down, and it's always ready in the fridge to also top SF jello.

NOTE: This very same recipe is extremely versatile. I make silver-dollar pancakes from this recipe. I just omit the cocoa powder, and less Splenda, because I use Wal-Mart's "Great Value" brand of SF pancake syrup that is made with sucralose.

I also use this recipe to make crackers. I omit the Splenda, cocoa, baking powder, vanilla, and cinnamon, but then I add more savory seasonings like, parmesan cheese, onion and/or garlic powders, poppy seeds, caraway seeds, other herbs or spices you might enjoy, and my fave, sesame seeds.

Two important things I learned about sesame seeds. Make sure they are already toasted, and only add them on top of the dough mixture before cooking, do NOT stir into dough mixture as they come out soggy.

For crackers, I like to spread it out on a dinner plate, so they cook thin, then after it cools down, I cut it up into pieces, and place in oven and let the pilot light dry them out. Closest thing to a legal cracker I've had so far, and really quite good. I suppose if you are in a hurry for them, you could put the oven on low and dry them out faster. Serve with cream cheese, butter, or make a little snack out of them with mayo, meat, cheese, whatever. Enjoy!
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Last edited by jemmi; 06-17-2010 at 11:56 AM..
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