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Old 06-27-2012, 07:30 AM   #13
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Join Date: Jun 2011
Location: St. Louis, Missouri
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Stats: 142/112/120, 5 ft 2 in
WOE: Combined low carb
Start Date: 05/23/2011
Originally Posted by PaminKY View Post
I make this a lot since it's one of my husband's favorites. I use a pecan crust like the one above but I also add an egg white to it.

I now also add 1/4 tsp glucomannan to the whipping cream before whipping and it will stay stabilized.
Those are great tips, Pam. Thank You.

As I am taking a dessert on Saturday to a function and our temps will be close to 100, I thought this might be a good recipe. There will be a refrigerator available and we will be inside and not in the sun but it will be HOT. I figure I could pull from fridge, slice and serve and return to fridge.
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