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Old 03-14-2008, 06:56 AM   #1
babydollsea
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Linda Sue...Your Cream Cheese Clouds!!!

I am going to try them this weekend. Are you going to try other variations? I was thinking of adding chocolate powder (unsweetened) and pumpkin.
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Old 03-14-2008, 08:47 AM   #2
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Can you post the link to these or possibly the recipe ?
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Old 03-14-2008, 03:27 PM   #3
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I made some Mint Chocolate Chip ones yesterday. I've got a ton of them stashed in the freezer now so I can't make more for a while. Here's the link to the original plain recipe: Cream Cheese Clouds. I didn't create the recipe. It's been going around on the internet for years but I finally got around to trying them the other day.



MINT CHOCOLATE CHIP CLOUDS
8 ounces cream cheese, softened to room temperature
1/2 cup unsalted butter, softened
3/4 cup granular Splenda or equivalent liquid Splenda
1 teaspoon peppermint extract
2 drops green food coloring, optional
4 squares ChocoPerfection dark chocolate bar, chopped, 40 grams

Beat everything except the chocolate until fluffy with an electric mixer. Gently fold in the chocolate. Drop by bite-size spoonfuls onto a wax paper-lined baking sheet. Freeze until firm. Store in the freezer and eat frozen.

Makes 24 clouds

NOTE: You can store these in the refrigerator and they will hold their shape quite well as long as they are good and cold.

With granular Splenda:
Per Cloud: 78 Calories; 8g Fat; 1g Protein; 1.5g Carbohydrate; .5g Dietary Fiber; 1g Net Carb
Per 2 Clouds: 156 Calories; 15g Fat; 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

With liquid Splenda:
Per 2 Clouds: 150 Calories; 15g Fat; 2g Protein; 1.5g Carbohydrate; 1g Dietary Fiber; .5g Net Carbs
Per 4 Clouds: 301 Calories; 31g Fat; 3g Protein; 3g Carbohydrate; 1.5g Dietary Fiber; 1.5g Net Carb
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Old 03-14-2008, 05:49 PM   #4
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What's the texture of these, if you don't mind? They look kind of airy and soft-textured, but when I read cream cheese and butter with no whipping cream to "fluff" it up, it seems like they would be more cheesecakey? Either way, I'm sure we would love these!

Thanks!
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Old 03-15-2008, 06:19 AM   #5
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Yes, they're like frozen bites of cheesecake. They're not at all light and airy. I think the name clouds must have come from how they look, not the texture. I think that the butter helps cut the richness and tang of the cream cheese a bit. Whipped cream might do the same thing but then they wouldn't hold their shape very well unless they were frozen solid. I find that they're a little too cold straight out of the freezer and they hurt my teeth sometimes. What I've been doing lately is to let them sit on the counter for about 10 minutes before eating them. They're still frozen but some of the chill is taken off.
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Old 03-15-2008, 06:54 AM   #6
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Oh, my, I'm makin' these today!

Enjoy your weekend!
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Old 03-15-2008, 08:58 AM   #7
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[COLOR="DarkOrchid"]OMG thy look like mint chocolate chip ice cream!!*drooling* May have to try these when it gets warm out![/COLOR]
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Old 03-15-2008, 09:18 AM   #8
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[COLOR="DarkGreen"]I only have salted butter- will that make a big difference in the taste or texture?[/COLOR]
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Old 03-15-2008, 01:56 PM   #9
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Quote:
Originally Posted by pepperette View Post
[COLOR="DarkGreen"]I only have salted butter- will that make a big difference in the taste or texture?[/COLOR]
They would taste very salty with salted butter. Salty cheesecake isn't a nice thing. I read on another forum where someone didn't notice that the recipe called for unsalted butter. She used salted and said they weren't edible.
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Old 03-15-2008, 05:48 PM   #10
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I made these tonight...yummy! A nice little sweet-something after dinner! Thanks again!
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Old 03-20-2008, 05:37 AM   #11
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I made them last night - yummy yummy. I ahve to be carefull because I could eat the whole batch. I was wondering has anyone mixed protein powder in with these?
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Old 03-20-2008, 06:07 AM   #12
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I made them last night - yummy yummy. I ahve to be carefull because I could eat the whole batch. I was wondering has anyone mixed protein powder in with these?
No I haven't BUT that aint a bad idea! I am lifting weights and need the extra protein...Good after a workout maybe????
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Old 03-20-2008, 06:29 AM   #13
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I made these last night and, wow, were they ever good! My whole family devoured the plate that I had made for me for the weekend I cannot wait to try the mint-chip version as I LOVE mint-chip ice cream! Whoo hoo!
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Old 03-21-2008, 04:19 AM   #14
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i made them too can we say addicting!!!! do you think coconut oil would work instead of butter... i made my clouds smaller more like disks and the first batch i thought was too sweet for me so i only used about 4 packets of splenda. i got 60 small disks. let me know about the coconut oil if you think it will work or not?
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Old 03-21-2008, 06:22 AM   #15
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I'm pretty sure that coconut oil would work. I thought about making a coconut version using coconut oil, coconut extract or Da Vinci syrup and some toasted coconut. One of these days I might give that a try. A really evil idea would to dip them in melted low carb chocolate so they'd taste like Mounds.
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Old 03-21-2008, 11:29 AM   #16
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No, Linda Sue, you are eee-villl for posting this idea!!!

Wow, that's a great idea! I'll have an even harder time keeping these away from my DH and DS! Don't they know they're just for the person who makes them?

Have a great weekend!
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Old 04-07-2008, 09:56 AM   #17
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Quote:
Originally Posted by LindaSue View Post
I'm pretty sure that coconut oil would work. I thought about making a coconut version using coconut oil, coconut extract or Da Vinci syrup and some toasted coconut. One of these days I might give that a try. A really evil idea would to dip them in melted low carb chocolate so they'd taste like Mounds.

I made these last night; I used 8 oz. cream cheese, 1/2 c. solidified coconut oil, a combination of stevia/xylitol/splenda to taste, a capful of coconut extract, and about 1/3 c. unsweetened coconut. I think they are fantastic--I haven't tried to freeze them because I think the texture is perfect just keeping them in the fridge. This is going to be a really easy way to get my coconut oil in.
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Old 04-08-2008, 08:44 AM   #18
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I made these last night; I used 8 oz. cream cheese, 1/2 c. solidified coconut oil, a combination of stevia/xylitol/splenda to taste, a capful of coconut extract, and about 1/3 c. unsweetened coconut. I think they are fantastic--I haven't tried to freeze them because I think the texture is perfect just keeping them in the fridge. This is going to be a really easy way to get my coconut oil in.
Caroline, I was reading about your variation and for some reason the thought struck me, what if someone put dark chocolate cake around that? (Or around Linda's chocolate mint variation.) Which brings up the question, does anyone know where to find a cake mold that would bake a cake with a hollow center?
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Old 04-09-2008, 10:08 AM   #19
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I made these and added a tbs of strawberry extract and they were divine. Tasted just like strawberry cheesecake. YUM!!
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Old 04-09-2008, 03:25 PM   #20
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Caroline, I was reading about your variation and for some reason the thought struck me, what if someone put dark chocolate cake around that? (Or around Linda's chocolate mint variation.) Which brings up the question, does anyone know where to find a cake mold that would bake a cake with a hollow center?
No, but holy cow that sounds good. Maybe you could make something like the 1 min. chocolate cake in the oven in mini muffin pans, scoop out the middles after they're baked and stick a cloud in there. At this point I'm glad I don't have a mini muffin pan.
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Old 04-09-2008, 03:53 PM   #21
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I.must.make.these.now!
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Old 04-09-2008, 10:02 PM   #22
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I made the coconut ones again tonight except used cherry extract instead of coconut extract. They are SO good!
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Old 04-10-2008, 06:17 AM   #23
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Well, after all the discussion about these I made them and was disappointed! I made the plain ones and they just taste like frozen butter with a hint of cream cheese..blech.

I think they need some flavouring to make them enjoyable..
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Old 04-10-2008, 03:15 PM   #24
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I just made a big batch of the plain ones. If they are as good frozen as they they are just "licking the beaters" then they're a keeper!
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Old 04-11-2008, 06:53 AM   #25
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I just made a big batch of the plain ones. If they are as good frozen as they they are just "licking the beaters" then they're a keeper!
I liked eating them frozen too but they tend to cause "brain freeze", LOL. I think they're the best somewhere in between frozen solid and just chilled. What I do is take a serving out of the freezer and let it sit at room temperature for 5-10 minutes to take some of the chill off.
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Old 04-11-2008, 08:25 AM   #26
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I made a batch of the plain ones yesterday and then after I had everything combined I added 2 T. of the cranberry/raspberry sauce I made and they are really good. When I were to make them again though I am going to try to cut back a tad on the butter and see how that works.
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Old 04-11-2008, 02:10 PM   #27
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Mini orange creamsicles: use 2 tsps orange extract and 1 tsp vanilla -- these are wonderful.
also -- freezing them deadens the flavor -- I like them better from the refrigerator.
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Old 04-11-2008, 05:59 PM   #28
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Quote:
Originally Posted by pepperette View Post
[COLOR="DarkGreen"]I only have salted butter- will that make a big difference in the taste or texture?[/COLOR]
i made these for the first time today, and accidentally used salted butter but i must not buy very salty butter because it didn't taste too bad! you could notice something wasn't right though.

i will make these again next week, and i think instead of vanilla i will use lemon juice.

it's a great recipe, really quick and satisfying!
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Old 04-14-2008, 02:40 PM   #29
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I'm thinking that you could probably use reduced fat cream cheese for this recipe to cut down on some of the fat in the recipe?

For those of us counting calories and having to reign in on some of the fat....do ya think that would work? What about fat-free cream cheese?
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Old 04-15-2008, 04:54 AM   #30
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I tried these again only I omitted the butter this time. I mixed 8 oz cream cheese with 1/4 cup monin syrup and loaded it in my whipper and whipped out a parchment covered cookie sheet full then froze them. I definitely like them without the butter better.
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