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Old 07-19-2007, 08:35 PM   #1
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Pineapple Cobbler using freeze-dried pineapple

1 cup LC cake or cookie flour mix (9 carbs)
1/2 cup carbquik
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1/8 cup almond flour
1 Tbs resistant wheat starch 75
1 tsp not/Sugar

I actually multiplied this by 8 to yeild me just slightly over 8 cups and store it in an air tight container to use in recipes.

Pineapple Cobbler(9 servings) 3.5 carbs each

1 1/2 cup LC cake or cookie flour mix
1/2 tsp splenda quick pack
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup butter, chilled
1 cup Freeze-dried pineapple
1 cup davinci simple syrup


Preheat oven to 350 degrees.
In a small mixing bowl, combine Freeze-dried pineapple, and simple syrup then set aside to hydrate for 10 minutes.
In a large mixing bowl, combine LC cake or cookie flour mix, splenda quick pack, baking powder, baking soda, and cinnamon.
Cut in chilled butter until the mixture resembles coarse crumbs.
Divide crumbs in half and press 1/2 into the bottom of an ungreased 9 x 9 baking dish.
Divide the remaining half in half again and mix 1/2 with the hydrated pineapple and layer it in the baking dish on top of the crumbs.
Sprinkle the remaining crumbs over the pineapple layer.
Bake 30 to 40 minutes or until golden brown and crisp on top.
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Last edited by Kevinpa; 07-19-2007 at 08:36 PM..
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Old 07-19-2007, 09:22 PM   #2
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omg that looks amazing!!! May I use fresh pineapple kevin? I don't know where I would find freeze dried pineapple. Ess
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Old 07-19-2007, 10:08 PM   #3
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You can use whatever kind of pineapple that fits into your WOE tink. I chose freeze-dried because it was the lowest carb count that I have seen and could find for pineapple. I have been on maintenance for quite awhile now and pineapple was always one of my favorite foods. I thought I would introduce it back into my WOE in this form and see how it goes.
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Old 07-20-2007, 05:44 AM   #4
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Hi Kevin - I guess I'm just really cynical about the freeze dried fruit. Pineapple normally has a lot of calories and carbs and sugar (for a fruit, anyways). When you see the product does it look too good to be true? I guess I'm just nervous that the serving size is off or something.
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Old 07-20-2007, 06:12 AM   #5
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Quote:
Originally Posted by Lehgrad View Post
Hi Kevin - I guess I'm just really cynical about the freeze dried fruit. Pineapple normally has a lot of calories and carbs and sugar (for a fruit, anyways). When you see the product does it look too good to be true? I guess I'm just nervous that the serving size is off or something.
Vicki, the USDA lists Pineapple, raw, extra sweet variety, 1 cup diced (155g), 79 calories, 21g carbs, 2 fiber.

That works out to about 1 carb per 1/2 cup higher than this freeze-dried stuff that I bought.

Calorie wise a tablespoon of butter is more than a whole cup of pineapple.

I see no reason to be cynical.
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Old 07-20-2007, 06:36 AM   #6
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Quote:
Originally Posted by Kevinpa View Post
Vicki, the USDA lists Pineapple, raw, extra sweet variety, 1 cup diced (155g), 79 calories, 21g carbs, 2 fiber.

That works out to about 1 carb per 1/2 cup higher than this freeze-dried stuff that I bought.

Calorie wise a tablespoon of butter is more than a whole cup of pineapple.

I see no reason to be cynical.
OK, great, thanks. I'm convinced!
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Old 07-20-2007, 12:55 PM   #7
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pineapple is my very favorite fruit.So what I'm trying to do is make some low carb pineapple jam to use in creations like yours. I'm using pamona pectin and less pineapple and water to strech it. Wish me luck. Your cobbler looks so so so GOOD!!!!
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Old 07-21-2007, 06:45 PM   #8
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Kevin, do you think you could use the Jokin Al's pineapple spread in place of the syrup/pineapple combo? I have some and would like to use it up
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Old 07-21-2007, 07:06 PM   #9
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Originally Posted by walkingwoman View Post
Kevin, do you think you could use the Jokin Al's pineapple spread in place of the syrup/pineapple combo? I have some and would like to use it up
I dont see why not. 1/2 cup of the pineapple spread would be the same carb count. The only difference I could see is that the spread would be thicker. You might want to heat it slightly so it will mix with the crumbs better. Otherwise it may be sort of hard to spread.
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Old 07-22-2007, 06:23 PM   #10
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This looks incredible!!!

I was getting ready to make your Mock Apple Strawberry Crisp and saw this - if you were making it again would you use this mix or go with your original recipe?

Also - I've got 3 big unopened cans of freeze dried fruits - but none are pineapple....do you think I could just sub the fruit? I've got blueberries, strawberries and raspberries.
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Old 07-22-2007, 07:22 PM   #11
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Originally Posted by clyde View Post
This looks incredible!!!

I was getting ready to make your Mock Apple Strawberry Crisp and saw this - if you were making it again would you use this mix or go with your original recipe?

Also - I've got 3 big unopened cans of freeze dried fruits - but none are pineapple....do you think I could just sub the fruit? I've got blueberries, strawberries and raspberries.
I came up with this mix from things I have learned making several different recipes. So far everything I have tried it in has been a success. I am going to continue using it until I find recipes that it doesn't work in. The one thing I will be experimenting with this recipe is also adding egg to the crumbs similar to the bottom layer of the gooey butter cake.

I have already made 2 similar cobblers with freeze-dried strawberries and raspberries and I thought they both turned out great. I have a freezer full of last years blueberry crop and more from this year so I never had freeze-dried of those to try.
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Old 07-24-2007, 02:31 PM   #12
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OMG - I made this last night but used the zucchini and strawberries from the Mock Apple Strawberry Recipe. It was so good.

I told my son a big fib and told him it had apples in it - he totally believed it!!! He ate the whole thing up and now I have to make another one!

If anyone ever doubted zucchinis could taste like apples - I promise they do!!!

Thanks so much Kevin.
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