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#1 |
Way too much time on my hands!
Join Date: Jun 2002
Location: Kansas
Posts: 15,930
Gallery: CarolynF
Stats: 195/157/145
WOE: Eat Fat, Get Thin
Start Date: January 2001
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RASPBERRY-ALMOND CRUMB CAKE
This is a recipe that I posted several years ago. I did a few changes, but I think it is still very good..and easy.
RASPBERRY-ALMOND CRUMB CAKE 1 cup almond flour 1/3 cup splenda 1/8 tsp salt 1/4 cup butter cut into sm chilled pieces 1/2 tsp baking powder 1/4 tsp baking soda 2 tbsp heavy cream or half/half 1 tsp vanilla extract 1/2 tsp almond extract 1 lg egg 3 oz cream cheese -- 90gr softened 2 tbsp splenda 1 egg yolk 1/3 cup fresh raspberries OR sf jam..raspberry or any flavor... 2 tbsp sliced almonds Preheat oven to 350°F-180°C. Combine almond flour, 1/3 cup splenda, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup nut mixture for topping; set aside. Combine remaining nut mixture, baking powder, and baking soda, and add heavy cream, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8-inch 230mm round cake pan coated with cooking spray. Combine cream cheese, 2 tablespoons splenda, and egg yolk; beat at medium speed until blended. Spread evenly over batter. Top with raspberries or sf jam. Combine the reserved 1/2 cup nut mixture and almonds. Sprinkle crumb mixture over raspberries. Bake at 350°F-180°C for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack. - |
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#3 | |
Berta48
Join Date: Sep 2006
Location: MO
Posts: 3,574
Gallery: Berta48
Stats: 10lbs @ time)
WOE: Weight Watchers
Start Date: Feb 2016 Weight Watchers prior 2015 HCG
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With the help from the Lord.... No food will satisfy my heart or fill the emptiness in my soul. Jesus Christ is "the real meat" and the "bread of life," and I am to feed on him. Last edited by Berta48; 01-29-2007 at 07:27 AM.. |
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#4 |
Very Gabby LCF Member!!!
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Berta - if you click on recipes under the picture Linda Sue posted and go to the raspberry crumb cake under the desserts section she has the carb counts posted.
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HAPPY TO BE A LOW-CARBER! ![]() 2015--Recipe for Success: Plan! Certainty of Success: Follow Plan! Note to self: Ya gotta stick with the plan!! ![]() |
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#5 |
Way too much time on my hands!
Join Date: Jun 2002
Location: Kansas
Posts: 15,930
Gallery: CarolynF
Stats: 195/157/145
WOE: Eat Fat, Get Thin
Start Date: January 2001
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Here ya go..
With sugar free jam and granular Splenda: Per Serving: 234 Calories; 21g Fat; 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs With sugar free jam and liquid Splenda: Per Serving: 233 Calories; 21g Fat; 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs Linda Sue: Thanks for the picture, my friend..I eliminated the sour cream in the original recipe because I thought it would make the cake with more body.. But, it's whatever peeps want to do.. |
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#7 |
Princess Proofreader
Join Date: Nov 2003
Location: In My Happy Place
Posts: 2,074
Gallery: TuscanGirl
Stats: Sad/Happy/Wow 5'
WOE: Something like GL and LC and . . . .
Start Date: July 2003
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[COLOR="DarkSlateBlue"]Wow!!!
Thanks![/COLOR]
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♥ Mary Kay ♥ Circles of fashion are more like spirals, covering the same area but never arriving in the same place twice! °°◊°°
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#8 |
Junior LCF Member
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Holy cow, this looks good. Gonna go get some more almond flour to make this today. Looking forward to a piece of this with a cup of coffee...yum. DH loves raspberry. Thanks for posting.
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#9 |
Senior LCF Member
Join Date: Aug 2005
Location: It's getting cold in SW Oklahoma!
Posts: 227
Gallery: jokath
Stats: Then 190/144/144...Now 190/156/155
WOE: Low carb/Gluten Free
Start Date: January 2003
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Its delicious, I've prepared it several times. One of my favorites.
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I Was Lucky Enough to Find the Man of My Dreams, I Was Smart Enough to Marry Him, and I am Loving Enough to Keep Him With Me |
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#10 |
Senior LCF Member
Join Date: Aug 2006
Location: Ohio
Posts: 536
Gallery: Yummy's_Girl
Stats: 168/134/130-135
WOE: A way of my own
Start Date: June 2006
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I made this last night with SF strawberry Jam. It's delicous! Everyone loved it!
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#13 |
Senior LCF Member
Join Date: Jan 2004
Location: Mom to 2 boys and a girl born 5/6/05.
Posts: 163
Gallery: mom2twoboys
WOE: Atkins
Start Date: 10/26/05
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Yum This is one of my favorites!
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Maria |
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#16 |
Senior LCF Member
Join Date: Sep 2006
Location: Pennsylvania
Posts: 627
Gallery: scrappychik
Stats: Goal 145
WOE: LC my way
Start Date: Re-start 07/25/2016
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Ooooh my mouth is watering! Thanks for the visual, Linda. I have all ingredients except almond flour. Couldnt find at grocery- do i need to get it from Netrition?
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#17 |
Senior LCF Member
Join Date: Dec 2005
Location: Tennessee
Posts: 295
Gallery: jackieba
WOE: Atkins
Start Date: October 2005
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You can also buy raw almonds and grind your own. Just watch not to go too far and make almond butter.
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#19 |
Senior LCF Member
Join Date: Nov 2002
Location: Garland, TX
Posts: 149
Gallery: cgarza
WOE: Atkins
Start Date: July 2002; Jan 2005
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YUM!!!!! I made this last night with the frozen berry mix from Sam's.
It was one of the very best LC desserts I've ever made. Mine wasn't as pretty as Linda Sue's (thanks for that gorgeous photo....that's what made me want to try this recipe), but is was DELICIOUS!!!
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#22 |
Senior LCF Member
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2 questions. Do you have to wait till it's cool to eat it? And does it have to be refridgerated?? It looks so good. I only have SF Blackberry jam, but I think I will try it..
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#23 |
Way too much time on my hands!
Join Date: Jun 2002
Location: Kansas
Posts: 15,930
Gallery: CarolynF
Stats: 195/157/145
WOE: Eat Fat, Get Thin
Start Date: January 2001
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No..you don't have to wait until it is cooled to eat..LOLO..
Yes, refrigerate it because it has cream cheese, but wrap it very well..You can heat it slightly in the microwave when you are ready to eat a piece or two. |
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#24 | |
Senior LCF Member
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Quote:
Is it ok to frezze it.? |
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#26 |
Senior LCF Member
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Carolyn.. Thank you.. I don't think I have to worry about freezing it this time. Ds loves it.. Maybe next time I'll freeze it... I told him he could eat it for breakfast. Also told him I was going to make him a lowcarber before it's over with.........LOL
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#27 | |
Senior LCF Member
Join Date: Jun 2002
Location: Austin Texas
Posts: 639
Gallery: Tater Head
Stats: start weight 207/198.2 /goal 150
WOE: Protein Power, mostly
Start Date: January/1/2015
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Quote:
Is leaving out the 1/3 cup sour cream all you changed? and is it less wet now without the sour cream? I want to make this next Tuesday, but which recipe to use? |
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#29 |
Senior LCF Member
Join Date: Jun 2002
Location: Austin Texas
Posts: 639
Gallery: Tater Head
Stats: start weight 207/198.2 /goal 150
WOE: Protein Power, mostly
Start Date: January/1/2015
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bump for Carolyn
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#30 |
Way too much time on my hands!
Join Date: Jun 2002
Location: Kansas
Posts: 15,930
Gallery: CarolynF
Stats: 195/157/145
WOE: Eat Fat, Get Thin
Start Date: January 2001
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Hey, Debbie: The wayback recipe had sour cream..and I left it out in the above one..It was a bit firmer and easier to cut.
Soon: I think if you doubled the recipe, it would work for a 9 x 13 pan..Now..be sure to Pam the heck out of the pan to be able to get the pieces out..I would make sure it was cold before I cut it, too.. |
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