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Old 03-06-2005, 01:57 PM   #91
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Pami, can I substitute Erythritol or Sweet One for the SugarSlim? If so, do you know the equivalent amount?
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Old 03-12-2005, 07:07 AM   #92
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Quote:
Originally posted by Pam
Pami, can I substitute Erythritol or Sweet One for the SugarSlim? If so, do you know the equivalent amount?
Anyone know the answer? I'm anxious to try this recipe!
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Old 03-12-2005, 08:07 AM   #93
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Pam, here you go.

For 2 T. sugar slim:
2 T. Erythritol
1/8 t. Sweet One (scant half a packet)

I wouldn't use this sub for sugar slim in every instance, but in the context of this recipe, it should work nicely.
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Old 03-12-2005, 09:47 AM   #94
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Quote:
Originally posted by Pami
Was it too hard to cut when it was cold?
Or just too hard to cut at any temperature?
I let mine sit out at room temperature for a while before I cut it.
Even at room temperature, it still held its shape.
The other thing I thought of... the polydextrose isn't "cooked" before
the chocolate goes in.
It's only on the heat to dissolve it.
I'm thinking if it was heated too long, it might make your fudge harder
to cut at any temperature.
I just made another batch today, only I used MiniCarb chips in this one,
and subbed toasted pecan pieces for the peanut butter.
I have a feeling this is going to be even better than the first one.


[color=darkblue]

* Exported from MasterCook *

Chocolate Pecan Fudge

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Dessert Holiday
Polydextrose

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup heavy cream
2 Tablespoons SugarSlim
liquid Splenda equivalent to 2/3 cup sugar
1 cup polydextrose
8 ounces MiniCarb chocolate chips
1 3/4 cups chopped pecans -- toasted

Bring cream, SugarSlim and Splenda to a slow boil over medium-low heat.

Whisk in polydextrose, slowly, so that cream stays hot enough to dissolve it.
(If you get a clump, just stir for a while to get cream back up to temperature, then continue.)

Add chips, stirring until melted.

Add pecans and keep stirring until all is blended.

Remove from heat and pour into an 8-inch square (buttered or non-stick) pan.

Refrigerate for 4 hours, or until firm, before cutting into squares.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 86 Calories; 7g Fat (60.6% calories from fat); 1g Protein; 9g Carbohydrate; 7g Dietary Fiber; 5mg Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0

[/color]
Pami, its been quite a while since I made this and don't remember exactly what happened but I believe it was just grainy looking and I could not cut it. I did just leave it out on the counter to cool though.
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Old 03-12-2005, 09:59 AM   #95
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Thanks, Scott! Leave it to you to save the day.
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Old 03-12-2005, 10:14 AM   #96
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Bananas Foster with Polyd
This is one of my favorite desserts that I hadn't had since LCing for obvious reasons. With the advent of polydextrose, is is once again doable, though probably best used by those maintaining, as there is 1/2 a banana in each serving. You could probably cut back on the banana, and sub a bit of banana extract to reduce the carb count.

Bananas Foster - 6 servings

1/4 cup butter
4 Tab. dark rum
1 1/2 tsp. vanilla extract
2/3 cup equivalent sweetener (I used 1/2 tsp. TrishZ's liquid Splenda, 2 packets Stevia Plus, 1 packet Sweet One, and 2 tsp. Whey Low)
1/2 cup Polydextrose
1/2 tsp. blackstrap molasses
1/2 tsp. cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
1/2 cup coarsely chopped walnuts
LC vanilla ice cream

In a large skillet, melt butter. Stir in rum, vanilla, and sweeteners. When hot, stir in Polydextrose, stirring to melt the lumps. Add molasses and cinnamon. Cook till bubbly and smooth. Add bananas and walnuts. Cook till bananas are hot, which only takes a minute or so. Serve warm over vanilla ice cream.
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Old 03-12-2005, 01:04 PM   #97
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I love Bananas Foster. Carb count, anyone?
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Old 03-15-2005, 08:46 AM   #98
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Can we sticky this?
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Old 03-15-2005, 11:04 AM   #99
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I thought I'd add some of mine

Chocolate Hazelnut spread
1/2C nestle media cream (or heavy cream)
1/4C polyD
2 oz unsweetened chocolate (I used Nestle)
1T erythritol
1/2 packet AceK
6 drops liquid Splenda (concentrated) -- more or less to taste
2T dry milk powder*
4 drops LorAnn hazelnut flavor for chocolate** (optional)

In a small bowl, microwave cream until hot an bubbly. Add polyD and stir until dissolved (microwave some more if needed). Add chocolate and stir until well combined. Add the rest of the ingredients. Make sure milk powder is dissolved -- if it's not microwave the mixture some more. Let cool to room temperature then chill.

Scott's polyD honey
2 C. polyd
1 C. minus 1 T. water

Honey flavoring*
Combination of sweeteners:

1/2 C. erythritol
1 C. sweetening equivalent of liquid splenda
1 T. equivalent of ace k or a good stevia**

1 drop each of red/blue/yellow food coloring.

Stir polyd into water. Add everything else. Bring to a boil, making sure polyd is dissolved. Let cool. Chill. Will keep for 3 weeks (probably more) in the fridge.

*The quality of the flavoring is key. Good flavoring = good honey. I haven't had the guts to order any extracts yet. If you find a really good honey extract, let me know.

**Since honey is so sweet, if you don't use a good combination of sweeteners, the aftertaste will be glaring. This might be one of those rare instances where 4 sweeteners are necessary (ace k and stevia)

Variation: A drop or two of orange extract (not much) to give the honey a slight orange note for orange blossom honey.


Honey Maid graham crackers (revised)
1/2 TBSP + 1tsp shortening (Crisco, green can)
1/2 TBSP Z-Trim (or use an additional 1/2TBSP of shortening if you don't have z-trim)
1 TBSP honey (see Honey thread )
1/2 packet AceK
1 TBSP erythritol
1 drop Splenda (concentrated version)
1/2 tsp vanilla

1/4 C PolyD
1/4 C CQ
1/4 C + 1 TBSP wheat bran/germ*
1 TBSP VWG
1 TBSP almond flour
1 TBSP flaxmeal**
1/4 tsp baking powder
1/8 tsp baking soda

2 1/2 TBSP water***

1. Preheat oven to 300 degrees.
2. Combine shortening, z-trim, sweeteners (except for PolyD), honey (warmed for 20 seconds in the micro), and vanilla in a small bowl. Blend with an electric mixer until smooth.
3. Combine flours, polyD, baking powder, and baking soda in a large bowl, and then add the dry mixture to the wet ingredients and blend well with an electric mixer.
4. Slowly add the water to the mixture while beating. You may have to mix by hand until the mixture forms a large ball of dough.
5. Roll out the dough into a large rectangle about 1/16 inch thick on a parchment paper. Use a knife to trim the dough and score it into 12 rectangles. use a fork to poke holes across the entire surface of the dough.
8. Transfer together with the parchment paper onto a baking sheet.
9. Bake for 8 to 10 minutes or until the dough begins to turn light brown around the edges.
10. Remove the baking sheet from the oven but DON'T turn the oven off. With a knife score the dough again along the previously made lines while the crackers are still hot. Let cool slightly and break the crackers apart. You'll notice that the middle of the dough is not quite done so turn the crackers around (the outer edges should now be on the inside) and bake for additional 5 minutes.

*I used something that I thought was wheat bran -- I got it from a bulk bin at my Whole Foods. I also have wheat germ (that's what it says on the box) and they looked the same to me so I don't know if there's even any difference between the two

**You need a total of 3/4C of flour. So I used 1/4 CQ, 1/4 wheat bran and just played a bit with the last 1/4C. I decided to add 1T of VWG then I found some almond flour in my fridge so I added that as well, then I figured some flaxmeal couldn't hurt and since I still needed something more to fill up my 1/4C measuring cup, I added some more wheat germ. You may change these proportions if you want.

***I used a little too much water -- probably about 3 1/2 TBSP -- and my dough turned very sticky. I ended up having to add about 2TBSP of Carbsense baking mix (didn't want to waste my CQ) to create a workable dough.
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Old 03-17-2005, 01:39 PM   #100
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Newbie jumping in here. First, thanks everyone for posting these great recipes!

My question today is regarding the meringue recipe below. It mentions adding liquid splenda but doesn't list it in the ingredients.

How much and what concentration?

TIA for help.

Pam in KS


Edited to say the recipe didn't show up. I'll try again.
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Old 03-17-2005, 01:43 PM   #101
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this is the recipe to which I referred above:


Meringues using polydextrose:

I have finally developed a dependable meringue recipe.

2 egg whites
1/8 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract, or flavor of choice, cannot contain any oil
2 Tablespoons DaVinci Syrup, or any sf flavored syrup
2 Tablespoons Expert Foods Not-Sugar
1/2 teaspoon polydextrose
2 Tablespoons erythritol, combine erythritol, Not-Sugar, and polydextrose.

1. Combine extract and Syrup in a small dish like a custard cup.

2. Combine Not-Sugar, polydextrose, and erythritol in another small dish.

3. Beat egg whites until not quite stiff peaks. Add the cream of tartar while still beating.

4. Add while beating, the vanilla extract, flavored syrup, and liquid splenda. Continue beating until stiff peaks form.

5. Continue beating and slowly add the combined erythritol, Not-Sugar and polydextrose.

6. Spoon out onto a parchment lined cooky sheet. Swirl with spoon to get the pointy tops.

7. Bake at 225 for 1 hour and 30 minutes, then turn off oven and let dry.

Per entire recipe: 53 Calories; 0g Fat (0.0% calories from fat); 7g Protein; 3g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 110mg Sodium. Exchanges: 1 Lean Meat; 0 Fruit.

Per Serving: 3 Calories; 0g Fat (0.0% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit.

This recipe doesn't use much polydextrose, but it does make a difference. Without it they are dull in appearance, but with it they are glossy, looking more like they have sugar in them. The Expert Foods Not-Sugar is not optional. Without it they have the texture of styrofoam.

I use a variety of flavors in them. My favorite is coffee hazelnut.
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Old 03-17-2005, 03:12 PM   #102
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Pam, the splenda is in the DaVinci sf syrup. That certainly wasn't clear in my directions. Sorry about that. I should have said---4. Add while beating, the vanilla extract, and the sugar-free flavored syrup. Continue beating until stiff peaks form.
I'm afraid I was guilty of assuming that everyone could tell what I meant to say. I'll have to go to that post and correct the recipe.
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Old 03-17-2005, 04:20 PM   #103
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Thank you, KCDuffer. I do things like that all the time.

Thanks for setting me straight. I can't wait to try it. I really miss good meringues!

Pam in KS
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Old 03-20-2005, 03:17 PM   #104
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bump!!!

Great recipes...keep them coming!!!
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Old 03-26-2005, 07:56 PM   #105
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Old 04-06-2005, 06:28 PM   #106
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Old 04-11-2005, 02:47 AM   #107
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I made this last night and made a couple tweaks if you only have CarbQuik.
In place of the WPI and almond meal and milk/egg protein powder, I used all CarbQuik. I also used 1 cup Splenda, 1/4 cup DiabetiSweet and 1/4 cup brown DiabetiSweet. I left out the molasses. Forgot to state that in another post. I did have to cook it a little longer so just keep sticking a toothpick in til it comes out clean (40-45 minutes). It was to die for. Had to hide 'em when I went to bed...

Quote:
Originally Posted by scott123


Dizneegirl's LC Congo Bars

2/3 cup wheat protein isolate *
2/3 cup almond meal *
1/8 cup milk & egg protein powder *
1 cup polydextrose
1 stick butter, room temp
1 1/2 cups Splenda granular **
1 1/2 teaspoons blackstrap molasses
1 1/2 teaspoons vanilla extract
2 large eggs, room temp
3/4 cup MiniCarb Chocolate Chips, semi-sweet
1/2 cup chopped pecans

Preheat oven to 350.

Grease a 9x13 baking pan, set aside.

Blend wheat protein, almond meal, milk & egg protein, and polydextrose in a small bowl. Set aside.

Cream butter, Splenda and vanilla until light and fluffy. Add eggs, and mix until blended. Add dry ingredients, and mix on low until almost blended. Add chocolate chips and nuts, and finish mixing by hand.

Spread batter evenly in prepared 9x13 pan. Bake 25-30 minutes, until top forms a golden crust.

Cool 30 minutes in pan on rack before cutting.

Per Serving (18 bars, excluding polydextrose): 134 Calories; 10g Fat (64.1% calories from fat); 6g Protein; 7g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 71mg Sodium. 1 cup of polydextrose should add 12.6 net carbs to the entire recipe


* WPI/almond flour/milk & egg protein happens to be my flour replacement of choice... you could try this with 1 1/3 cup Carbquik, if you prefer. It *should* work.

** Or sweetners of your choice. I actually used liquid sucralose and liquid stevia to equal 1 1/2 cups of sweetness, myself. If you use all liquid, you may want to add 1/8 cup of your mixed dry ingredients to your butter when you cream it.
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Old 04-22-2005, 11:42 AM   #108
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Old 04-23-2005, 10:08 PM   #109
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I baked Jaideyes' brownies tonight. Words can't describe how delicious these are! If you haven't tried these, you're really missing out. Jaideyes, thank you!!!
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Old 04-29-2005, 11:15 AM   #110
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Has anyone considered using PD in jam recipes that are canned? I'm wondering if it can hold up with the heat of water bath canning.
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Old 04-29-2005, 04:43 PM   #111
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Quote:
Originally Posted by BettyR
I thought I'd add this one to the PolyD collection. This ice cream stays scoop-able after several days in the freezer.

Premium Vanilla Ice Cream

Step #1:
2 tablespoons butter
1 cup PolyD
1/2 cup Erythritol
1 cup Splenda or liquid equivalent
a pinch of salt
1 tablespoon SteviaPlus
2 cups heavy cream

Put all ingredients into a saucepan and whisk constantly until mixture comes to a full rolling boil. Remove from heat.

Step #2:
2-1/2 tablespoons vanilla extract-(this in not a misprint) or the scrapings of 1 whole vanilla bean
2 whole jumbo eggs
3 jumbo egg yolks

Place eggs, yolks and vanilla in a blender. Turn blender on and blend for about 20 seconds or until mixture becomes light in color.

In a very thin ribbon, slowly pour boiling cream mixture into the eggs with the blender running until all the cream has been added. Blend for another 30 seconds or so and turn blender off.

Step #3:
2 cups Carb Countdown milk

Pour cream/egg mixture into a covered container and add Carb Countdown milk; stir well.

Place mixture in the refrigerator and let it chill and ripen overnight. The next day place mixture into ice cream freezer and make ice cream.

Spoon mixture into a freezer container and place in freezer to finish freezing.
Is there a good substitute for the SteviaPlus? I really don't like stevia and don't want to have to buy something I am not going to use for anything else. Thanks.

Lisa
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Old 04-29-2005, 07:34 PM   #112
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Lisa, Sweet One brand ace k makes a good alternative to stevia. If you do a search for Sweet One you can find an online source with free shippping and a store locator.

Quote:
Originally Posted by sashadane
Has anyone considered using PD in jam recipes that are canned? I'm wondering if it can hold up with the heat of water bath canning.
I haven't canned with it, but I'm absolutely certain it can hold up to the heat. I don't know that much about pectin, but I think it relies on sugar in some way to gel properly. I'm not sure if polyd can fill that role. Most of the commercial sf jams are made with polyd, btw.
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Old 04-29-2005, 07:36 PM   #113
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You can buy pectin which does NOT need sugar - I just bought some today. It's powdered and says "for sugarfree or low-sugar jams and jellies" on it.

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Old 04-29-2005, 08:07 PM   #114
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a good brand for pectin that doesn't require sugar (and includes sugar-free recipes) is pomona's pectin. only thing that bugs me about pectin is it gets really sticky and messy and hard to clean!
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Old 04-29-2005, 11:22 PM   #115
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Quote:
Originally Posted by Charski
You can buy pectin which does NOT need sugar - I just bought some today. It's powdered and says "for sugarfree or low-sugar jams and jellies" on it.

Char
I've seen that Char. I checked the ingredients - it contains sugar! Maybe it's a small amount of sugar, though, I'm not sure. Ideally, it would be nice to use polyd with a sf pectin.
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Old 05-04-2005, 07:37 AM   #116
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Old 05-10-2005, 11:36 AM   #117
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Old 05-10-2005, 01:04 PM   #118
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Quote:
Originally Posted by sashadane
Has anyone considered using PD in jam recipes that are canned? I'm wondering if it can hold up with the heat of water bath canning.
The temperature reached in the microwave cooking process is at least as high as a BWB. I'd think it would be OK to can as long as you processed it immediately after cooking.

Pam in KS
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Old 05-10-2005, 06:10 PM   #119
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Thanks for the info! I'm going to give it a shot and I'll report back on my findings. I'm sure it will take a little tweaking, but what the heck, right?
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Old 05-19-2005, 05:51 PM   #120
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bump for tomorrow.
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