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Reviews Date of last review
1 Wed February 9, 2005
Recommended By Average Price Average Rating
100% of reviewers None indicated 8.0

Ingredients: 4 large eggs
1 cup heavy cream
1 cup water
3 tsp. vanilla
2 scoops vanilla whey protein
1 cup almond flour(grind almonds in blender to make your own flour)
1 cup Splenda
1 cup unsweetened coconut( you can find this frozen or dried in health food stores)
How To Prepare: Place all ingredients into a large bowl. Stir until well combined. Pour into a greased
(I use Pam) 9x13 casserole.
I sprinkle splenda-sweetened coconut also. Bake for approx.
1 hour at 350 degree oven.
(This deeps well in refrigerator. Each morn. I place a serving in microwave and heat approx. 1 min. This is a good breakfast when you use the protein powder and a good change from eggs and a good coffee cake, too. If it gets dry as the week goes on, I keep splenda-sweetened coconut milk in refrigerator and moisten it before I micro. and it is delicious!
Number of Servings: 8 generous portions
Effort (Easy, Average, Difficult): Easy

Senior LCF Member

Registered: December 2003
Location: New Hampshire
Posts: 618
Review Date: Wed February 9, 2005 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 8 

Positive aspects of the product (pros): easy to make with things on hand
Cons: doesn't have that "cake" like taste that carbquick would have given it, but still very good!

I halved the recipe and baked it in an 8x8 pan for 35 minutes. Came out beautiful. I also left the water out and only used 1/2 c. coconut syrup, 1/4 tsp. coconut extract and liquid splenda to make up the difference in sweetener (1/2 cup). oh, and I forgot to put in the coconut so just spread it on top and it worked anyway.

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