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Old 09-20-2006, 07:01 PM   #31
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very very light and creamy.

The chocolate almond breeze is yummy sweetenedand the cream cheese gives it that extra kick.......I really like it.

I think I will need to find a non carby stabilizer for certain things to work.


Any ideas Scott?
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Old 09-20-2006, 07:05 PM   #32
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Kevin,

In my searches I saw some recipes that used gelatin sheets melted. That would probably give more stability.
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Old 09-20-2006, 07:10 PM   #33
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yea I saw that too and it most likely works well. But I was hoping for something that took a little less messing with.
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Old 09-20-2006, 07:13 PM   #34
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Agar Agar... think I have some powdered. That would stabilize it in or out of fridge. But you would need very little.
My next Netrition order.......is as long as my arm!
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Old 09-20-2006, 07:31 PM   #35
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YUMMMMMM!!!!
That looks great!!

I couldn't wait to get on and check this thread!


How about a tiramisu type recipe??
That would be a yummy use for it! I'm sure you could figure out the lady-finger cookies part with your talent for LC dessert making.
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Old 09-20-2006, 07:35 PM   #36
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Quote:
Originally Posted by Bfranke View Post
How many servings do you expect you will get?
It was ten 1 cup servings bette.
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Old 09-20-2006, 07:39 PM   #37
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Quote:
Originally Posted by Strawberry View Post
I'm sure you could figure out the lady-finger cookies part with your talent for LC dessert making.

Funny you should say that because I was just looking at that recipe a couple of days ago ........ I have about 200 of those little tin molds.
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Old 09-21-2006, 02:39 AM   #38
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Well, I am jumping n the band wagon! I used 2 fat TBL Walden Farms Carmel dip to 1 cup cream in my whipper. Fabulous...tasted better thr next day after it "cured". Gonna try some ricotta/cream next!!
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Old 09-21-2006, 05:40 AM   #39
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Another success this morning with Chocolate Almond Breeze.

1 1/2 cups Chocolate Almond Breeze
1/2 cup LC creamy peanut butter
1/2 cup equivilent sweetener

wisk, fill, charge, and shoot

Reese's cup mousse [COLOR="Sienna"]Yum!![/COLOR]

approx 1.2 carbs per 1 cup serving
It pretty much looks like the other one so I didn't include a picture.
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Old 09-21-2006, 05:47 AM   #40
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As far as the tiramisu, I have used just great pound cake sprinkled with Mockalua. Shawneesioux's comes to mind. (ya shoulda seen my baggage going to Italy where we had apartment kitchens--jar of Mockalua, baggie of splenda and cocoa powder, baggies of pound cake, baggies of biscotti)

Don't know what to do with the cute little tins. . .

And I've always used marscapone cheese, a little expensive for an experiment (like those cannisters and that cream whipper were cheap)
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Old 09-21-2006, 07:35 AM   #41
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Regarding the stiffener/stabilizer question. There is a German product called Sahnesteif or Whip It in English. Comes in little packets and makes whippped cream quite stiff. I can't find the ingredients list, but it is a starch (corn maybe? ). It is available at same site as recipes and in German markets and some high end groceries. Can be used in whippers. I also found this info for stiffening whipped cream.

Add 2 teaspoons of nonfat dry milk to one cup of cream before whipping.
Add 1 teaspoon of light corn syrup to one cup of cream before whipping.
Use powdered sugar instead of granulated sugar when sweetening. Powdered sugar generally contains cornstarch which helps stabilize the whipped cream.
Incorporate a melted marshmallow into the whipped cream towards the end of whipping.
Use a commercial type stabilizer that binds the liquid parts of the cream, helping to stabilize it. One of the types available is Dr. Oetker's Whip It.

Am watching this thread with great interest 'cause I know Kevin will come up with some great recipes.

Are there any recommendations on brand/size whipper to purchase? I have decided to get one but want some "reviews".

Thanks
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Old 09-21-2006, 07:52 AM   #42
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These ideas are from Dexmis:
Quote:
You can add a tablespoon of instant SF pudding powder (any flavor) for a quick and easy mousse. I've also added SF jello powder to the canister. You can dispense these "flavored" creams in small mounds and freeze them for delicious frozen treats that are almost 0 carbs. I've experimented with SF peanutbutter & Splenda in frozen mounds and the result tastes almost like peanutbutter icecream!
Quote:
Nady, I add the SF pudding powder (in dry form) in place of the sweetner. Just make sure you use the instant kind, not the kind you have to cook. I pour the cream in first, then the pudding or jello powder. I also shake it a little first to mix it up before charging it with the cartridge.

My favorite flavor is banana ... it's great as a mousse by itself and equally delicious when dispensed on top of some sliced strawberries!
She hasn't posted in a long time, but her low-carb recipes are still on her blog site here.
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Old 09-21-2006, 08:33 AM   #43
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I have a WhipIt dispenser which holds 2 cups of cream (pre-whipping) and I love it. I got the one with the metal head after reading some people had problems with the plastic heads cracking on this and other similar brands.

I bought it on that most popular e-auction website....
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Old 09-21-2006, 10:44 AM   #44
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AHhhhhhh!! Ya'll are killing me here!! That sounds so good, Kevin!

Now I REEEEEEEEEEALLLY want to buy one of these cream whippers!


I already am trying to get my hands on a dehydrator. I went into a store yesterday, and asked where I might find a dehydrator?

I was asked "Did you look next to the humidifiers?"



(sorry to say, they didn't carry them at all, even though their website advertised them)
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Old 09-21-2006, 10:45 AM   #45
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Quote:
Originally Posted by jlshields View Post
Regarding the stiffener/stabilizer question. There is a German product called Sahnesteif or Whip It in English.
I saw that product and thought it might be a good fit till I saw it added 4 carbs per serving, Not at all the range I find accecptable.


I am going to be trying adding a small amount of gum as after a couple of hours of sitting in the refridge in a glass serving dish this last try started to break down and separate. If that doesn't work then I will be forced to try the gelitin.

I should have bought 2 so the experiments didn't take so long.

Jeanne, the kind I bought was a Bestwhip. I did quite a bit of research and what I found was this was the best price for an all metal whipper.....including the head. Most others unless you pay big buck have a plastic head and from the reviews I read are prone to part replacement. The price of the chargers was quite reasonable also. I bought a combo pack of 96 chargers for about 36 cents each. And the all metal 1 pint whipper was only $40.
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Old 09-21-2006, 10:55 AM   #46
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Kevin,

Thanks for the information. I have not seen that particular brand in my searching, but I will google it after this post.

I did not see the carb count on the whip it, I have used it before LC and it does work really well, (at least the German Sahnesteif does). I may go to the store and see what the ingredients are. I believe that it has some sugar added to it so that might account for the carbs.

Off to google.
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Old 09-21-2006, 11:15 AM   #47
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Quote:
Originally Posted by jlshields View Post
I have not seen that particular brand in my searching, but I will google it after this post.
This is a little off subject but when I saw Jeanne's comment I thought I should add that although google is very good at what it does, there are some alternative mega search engines out there that will give you not only the same google results but many sites that google won't give you. It pays to try some of these out from time to time. You might just find a new favorite.
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Old 09-21-2006, 12:44 PM   #48
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Now I have to go looking for those sites I suppose I could ASK. I am only familiar with dogpile, google, yahoo.

Anyway, I just ordered one that is all steel (thanks for that tip kevin and charski). I got an iSi that was $25.00 less. Reasonable on the chargesrs also. They were 24 for 11.99. Still more than kevin paid, but I could not find them for that price (36). Guess I should have read about the other search engines before I bought, but I got impatient.
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Old 09-21-2006, 12:52 PM   #49
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I'm curious Jeanne, what size did you get 1/2 pint, 1 pint, or 2 pint?

I use jux2 and a9 most of the time but google is still the best on image searches.
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Old 09-21-2006, 01:04 PM   #50
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Kevin,

I got the 1 pt Profi model. It will also do the espumas. I figured if I was going to get one I might as well get one that will do that even though I had never heard of espuma until I read about it here. Have no idea what they look or taste like either, but I like to experiment with new recipes, just don't have the knowledge or nerve to do the recipe development that you and scott123 do. Thank you again for all that you do and post for us LCers. I really appreciate it.
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Old 09-21-2006, 01:33 PM   #51
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So... where did the chocolate come from? Because I don't see it in the list of ingredients...
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Old 09-21-2006, 01:54 PM   #52
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Just a quick question. Is Almond Breeze suitable for use during OWL? I'm still about 10 lbs away from goal. But I'm ready to buy that whipper thing after reading about all these yummy recipes.
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Old 09-21-2006, 02:13 PM   #53
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Quote:
Originally Posted by gpisabela View Post
So... where did the chocolate come from? Because I don't see it in the list of ingredients...
Almond Breeze comes in 3 flavors:

regular
vanilla
chocolate

the kind I used was chocolate.

Last edited by Kevinpa; 09-21-2006 at 02:18 PM..
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Old 09-21-2006, 02:16 PM   #54
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Quote:
Originally Posted by reserrano View Post
Just a quick question. Is Almond Breeze suitable for use during OWL? I'm still about 10 lbs away from goal. But I'm ready to buy that whipper thing after reading about all these yummy recipes.
It is only 1 or 2 carbs per cup depending on the flavor....so I would say yes.....but I can't say for certain since I never did atkins.
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Old 09-21-2006, 04:23 PM   #55
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Kevinpa: I'll be following your creations as well since I try to avoid both dairy and soy. I wasn't familiar with the Almond Breeze, but will try it out very soon. Thanks!
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Old 09-21-2006, 06:07 PM   #56
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OK, round 3.....Ding!!

I took
1 1/2 cups fresh peaches(skined and pitted)
1 tablespoon thick n thin Not/Sugar
1 6 oz sf jello snack pack(i used orange cause it was all I had)
1/2 cup equivilent sweetener(sweetzfree)

puréed, loaded, charged, shook, and shot

Peach mousse ?

It was way more stable than the last 2.
Very nice texture and mouthfeel.
I am even going to guess it will firm as it chills....I'll let you know.








Last edited by Kevinpa; 09-21-2006 at 06:10 PM..
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Old 09-21-2006, 06:25 PM   #57
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Guess I am going to have to kidnap you!! Oh, what is your address?
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Old 09-21-2006, 07:16 PM   #58
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Here is a little twist I tried just to see what it would turn out like.

I took round 2's Chocolate Almond Breeze/peanut butter and shot some in a bowl and put it in the freezer for about 5 hours. (because I forgot about it.... )
When I went back to get it, what I found was what I will discribe as a chocolate peanut butter Resse's Fudgesicle®.

When I was done with it I was disappointed I didn't have any left to make more with.

This is Major Yummers!!!

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Old 09-21-2006, 08:36 PM   #59
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Its "espuma de melocoton!" (peach "foam")

And YUMMMMMMMMMMMO! in whatever language!

BRAVO on round #3!!
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Old 09-22-2006, 06:36 AM   #60
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Flavor of the Day:

Peter/Paul Mound's Mousse

1/2 cup unsweetened coconut
1 1/2 cups coconut milk
1 t. coconut oil
1 oz packet Nestle's pre-melted unsweetened chocolate
1 splenda quick pack (1 cup equivilent)
1 T. granular erythritol

Put all ingredient in mini-prep food processer and pulse until they are well incorporated.

Load, charge, shake, and shoot.

Yum!

It was stiff enough to support a plastic spoon this time......none of the others could do that right out of the whipper.





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