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Old 02-19-2009, 08:34 PM   #1
romo20350
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Introducing: The LC Cadbury Egg!

Hey everyone! Easter is right around the corner so I decided I would make some LC cream filled eggs. These are so rich and delicious it's hard to eat more than one! I used Lindt 85% for the outer coating but you could certainly use any kind of chocolate you like. I would also suggest using unsalted butter for this. I used salted (only kind I ever have) and it came out a bit salty.
Although these take a bit of time to set up, it is totally worth it! My recipe makes two good sized eggs. Multiply according to your needs.

1 oz chocolate (I used 2.5 squares of Lindt 85%) (3 carbs)
1 tbsp butter (preferably unsalted) (0 carbs)
1 tbsp heavy cream (0.5 carbs)
4 tsp polydextrose (2 carbs)
2 tsp granular erythritol (0 carbs)
1/8 tsp guar or xanthan gum (0 carbs)
1/4 tsp good vanilla (0.5 carbs)
stevia to taste (0 carbs)

1. Heat butter, cream, and erythritol over medium heat until the erythritol is dissolved. Gradually whisk in polydextrose.
2. Bring mixture to a boil and gradually whisk in guar gum. Remove from heat and add vanilla and stevia.
3. Let cool to room temperature. You can speed the process in the freezer but the mix MUST be room temperature for the next step.
4. At this point the mixture should be soft and stick to a spoon turned upside down, but not completely stiff. Add polydextrose if to thin until desired consistency is reached. Add water if it is too thick (you may need to melt the mix down again).
5. Line a small bowl with foil and pour mixture into it. Cover a put in freezer until completely hard.
6. Now comes the fun part! Take the cream mixture out, unwrap, and cut into two. Now work the cream into an egg shape. I rolled these inside plastic wrap because it does get messy. Return eggs to freezer.
7. Meanwhile, melt chocolate. Remove eggs from freezer and dip in the chocolate. Remove to wax paper of a muffin wrapper. Let sit until chocolate has solidified.

Makes 2 eggs at ~3 carbs each.



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Old 02-19-2009, 08:53 PM   #2
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Yummy! These look really tasty. Now I'm looking forward to Easter Candy that is totally do-able and l/c, too! I am just wondering if the Lindt 85% has sugar or sweetener in it or if it's unsweetened? Thanks.
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Old 02-19-2009, 09:04 PM   #3
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Quote:
Originally Posted by Bissonnettemi View Post
Yummy! These look really tasty. Now I'm looking forward to Easter Candy that is totally do-able and l/c, too! I am just wondering if the Lindt 85% has sugar or sweetener in it or if it's unsweetened? Thanks.
Lindt 85% has a minimal amount of sugar in it. Its 5 carbs per 4 squares and its quite bitter, though many people here really enjoy it as do I. I've never really tried sweetening it more because I like it the way it is. If you did want to sweeten it I would probably use some mix of stevia and splenda.
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Old 02-19-2009, 10:16 PM   #4
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Schmarty Pants!

Those look fabulous...............OMG
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Old 02-20-2009, 05:44 AM   #5
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Easter is saved, lol! These look great!!!
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Old 02-20-2009, 07:14 AM   #6
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LOOK great..now fix a LC Reece PB egg...

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Old 02-20-2009, 07:30 AM   #7
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Quote:
Originally Posted by mac24312 View Post
LOOK great..now fix a LC Reece PB egg...

HUGS!
I was going to try that, as well as one with a chocolate ganache center. I'll keep ya all posted.
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goal is to be at a normal BMI (between 135-159) just about there again !
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Old 02-20-2009, 12:44 PM   #8
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The Easter Bunny IS going to come afterall!!!

But I don't know polydextrose. Can I use psyllium? Is that a silly question? Can I just leave it out?

I have liquid stevia, but I'm new with it and have no idea about amounts. How much did you use?

<singing> "Here comes Peter Cotton Tail... hopping down the bunny trail!!! Hippety, hoppety, Easter's on the way!!!"

And he's bringing Cadbury Eggs!!! Yippeee!!!!
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Old 02-20-2009, 01:06 PM   #9
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That looks so cool! We're totally on the same page. Hopefully the candy molds I ordered will get here soon and I can give some creme eggs a shot. These looks great! Good job.
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Old 02-20-2009, 01:25 PM   #10
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Quote:
Originally Posted by maria40nc View Post
The Easter Bunny IS going to come afterall!!!

But I don't know polydextrose. Can I use psyllium? Is that a silly question? Can I just leave it out?

I have liquid stevia, but I'm new with it and have no idea about amounts. How much did you use?

<singing> "Here comes Peter Cotton Tail... hopping down the bunny trail!!! Hippety, hoppety, Easter's on the way!!!"

And he's bringing Cadbury Eggs!!! Yippeee!!!!
Psyllium might work. I've never worked with it but it's worth a try. I know a lot of people have trouble with polyd but it makes the erythritol stay dissolved and since there is only a little bit of water in the recipe it is crucial. You might be able to get by adding some more guar gum but it might taste beany. You would really have to experiment with it.

For the stevia I used just a sprinkle. Just keep adding drops until it tastes good to you.
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Old 02-20-2009, 01:58 PM   #11
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OK, so I'm thinking take a little of that fondant, color it yellow, roll into balls, put some of the uncolored around it and roll into an egg shape - and REALLY have a Cadbury lookalike!

I'll have to try this - DH has always LOVED those dang Cadbury eggs.
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Old 02-21-2009, 05:25 AM   #12
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Quote:
Originally Posted by mac24312 View Post
LOOK great..now fix a LC Reece PB egg...

HUGS!
Peanut Butter Easter Eggs (sorry no pic)
Serves: 12
Carbohydrates Per Serving: 4

Peanut Butter Filling
1 cup peanut butter -- sugar free
3/4 cup splenda
1/4 c whey protein Isolate -- vanilla
2 tsp vanilla extract
2 tbsp butter

Chocolate Coating
4 squares unsweetened chocolate (Bakers)
1 tbsp butter
2 tbsp shortening
2 tbsp heavy cream
1 pinch salt
1 cup splenda

Cooking Instructions:

Peanut Butter Filling - Melt butter over low heat. Stir in all other filling ingredients. Knead until it can be handled like playdough. (You can add extra cream if it is too dry.) Mold into egg shapes. Freeze solid on wax paper before coating.

Chocolate coating - Melt all ingredients over low heat, stirring constantly. Cool almost to room temperature before dipping. Dip each egg and return them to the wax paper. Refrigerate.

Additional Comments:
You can try substituting powdered milk for the whey protein, but remember to add it to the carb count
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Last edited by Ladybugg; 02-21-2009 at 05:27 AM..
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Old 02-21-2009, 05:29 AM   #13
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Creamy Easter Eggs

Serves: 12
Carbohydrates Per Serving: 1.5


Ingredients:
6 oz Cream cheese
8 t Splenda
1/2 t Grated orange rind
1/2 t Grated lemon rind
2 T Chopped walnuts
1/2 C Shredded coconut (unsweetened)

Cooking Instructions:
Work cheese with spoon until light and fluffy.
Thoroughly mix in splenda, grated rinds and walnuts.
Form into 12 egg-shaped balls about 2 inches in diameter. Chill.
Roll in coconut.

To "dye" Easter eggs, spend a few minutes a couple of days before and rinse coconut in food coloring of your favorite pastel colors. Drain thoroughly and set aside, uncovered, to dry.

You could probably take the filling and dip it into the chocolate coating in the above recipe as well.
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Old 02-21-2009, 05:32 AM   #14
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TY KIM!!

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Old 02-21-2009, 06:04 AM   #15
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I have been making these for a couple years now for easter and they always get good reviews from the people that try them. To me they taste just like a fruit and nut egg. I like them both plain and chocolate covered. They are very easily tweaked also.

http://www.lowcarbfriends.com/bbs/lo...eed-balls.html
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Old 02-21-2009, 06:08 AM   #16
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Quote:
Originally Posted by Ladybugg View Post
Peanut Butter Easter Eggs (sorry no pic)
Serves: 12
Carbohydrates Per Serving: 4

Peanut Butter Filling
1 cup peanut butter -- sugar free
3/4 cup splenda
1/4 c whey protein Isolate -- vanilla
2 tsp vanilla extract
2 tbsp butter

Chocolate Coating
4 squares unsweetened chocolate (Bakers)
1 tbsp butter
2 tbsp shortening
2 tbsp heavy cream
1 pinch salt
1 cup splenda

Cooking Instructions:

Peanut Butter Filling - Melt butter over low heat. Stir in all other filling ingredients. Knead until it can be handled like playdough. (You can add extra cream if it is too dry.) Mold into egg shapes. Freeze solid on wax paper before coating.

Chocolate coating - Melt all ingredients over low heat, stirring constantly. Cool almost to room temperature before dipping. Dip each egg and return them to the wax paper. Refrigerate.

Additional Comments:
You can try substituting powdered milk for the whey protein, but remember to add it to the carb count
Wow these look great! Way to go!
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Old 02-21-2009, 05:32 PM   #17
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Looks yummy.
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Old 02-21-2009, 10:26 PM   #18
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Ladybugg~

I don't know the difference between whey protein isolate and whey protein powder...
Could I sub flavored or unflavored whey protein powder for the isolate? I use Jay Robb's brand.
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Old 02-22-2009, 04:00 AM   #19
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I am constantly amazed at the creativity of the folks on this site!
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Old 02-23-2009, 09:25 AM   #20
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Old 02-23-2009, 11:34 AM   #21
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Anyone have a recipe for a LC caramel filled chocolate easter egg?
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Old 02-23-2009, 11:41 AM   #22
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Looks great! Thanks for those recipes alsao Kim!
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Old 02-23-2009, 05:07 PM   #23
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Anyone have a recipe for a LC caramel filled chocolate easter egg?
Haha I was thinking about this too. I might try it but not until this weekend. This week is gonna be really hectic for me.
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Old 02-23-2009, 06:55 PM   #24
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Haha I was thinking about this too. I might try it but not until this weekend. This week is gonna be really hectic for me.
If you do, please let me know how it turned out! I LOVE those carmel eggs and if I can find a LC version I might be in a little bit of LC Heaven!!
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Old 02-23-2009, 07:39 PM   #25
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My PB Egg trial

Thanks for these tips.

I made the PB eggs last eve, that Ladybugg started us on and subbed in some ingredients with what I had on hand. Since I didn't have the Whey Protein isolate, I used some LC Chocolite Vanilla Milkshake mix & added powdered eggwhites to reach the consistency I wanted, used all butter instead of shortening, went with half PB & half almond butter. Even though I halved the recipe it made 12 good size eggs. I used a small scoop for uniformity in size, then rolled into ovals. I haven't mastered the chocolate dip yet, but was okay with my results. I will use a narrow bottomed double boiler (a small batter bowl would work too) for it next time and my candy dipper, that way I won't lose alot of the chocolate to the medium saucepan & my fingers, like I did last night.

They turned out wonderful! (I didn't want to wait until the week before Easter to sub in w different ingredients just in case my trial was a complete flop...The Easter Bunny is quick and he may not wait around for all my trial runs to be just so, ya' know)... so we have a special treat before Ash Weds. which is here the day after tomorrow. Time flies when your having fun on LCF!
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top wt~310-10/98. low wt~133 in '01 & '02. revamp start w/ low-carb wt~200-4/08.
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Old 02-24-2009, 10:27 AM   #26
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OK, so ... who's going to sell me some of these?
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Old 03-28-2009, 06:44 PM   #27
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I finally tried these today and after taking the mixture off the stove I threw in 1 sf Brachs caramel--it was fantastic!

I'm thinking the original recipe would also be good with maple or other flavors added....not traditional Cadbury but I imagine very tasty.
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Old 03-28-2009, 10:02 PM   #28
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I third the request for caramel eggs, please
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Old 03-29-2009, 05:23 AM   #29
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I third the request for caramel eggs, please
Whoa I forgot all about this thread. If I have time today I'll try it but I can't guarantee anything.
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Old 03-29-2009, 06:31 AM   #30
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C'mon... I'll gladly pay for them. Anyone who can make 'em willing to ship 'em?

And where'd the ice-cream come from? No LC ice-cream around these parts anymore!
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