cheesecake idea
 

We all (or most of us) know that it's easy to make decent LC
cheesecake. Yesterday, I was perusing a book about chocolate that
I had out from the library, and one recipe caught my eye. In the
book, the recipe had a crust, a thick layer of ganache with orange
cheesecake baked on top, and then some thin ganache poured over
it. I am thinking that would be a nice flavor combo, and one
could just make an orange cheesecake, perhaps with some ground
nuts on the bottom, and then put a thin layer of ganache on top.
Sounds like this would be worthy of some sort of festive occasion.
--
Jean B.

cheesecake idea
 

On Sep 4, 10:20*pm, "Jean B." wrote:
We all (or most of us) know that it's easy to make decent LC
cheesecake. *Yesterday, I was perusing a book about chocolate that
I had out from the library, and one recipe caught my eye. *In the
book, the recipe had a crust, a thick layer of ganache with orange
cheesecake baked on top, and then some thin ganache poured over
it. *I am thinking that would be a nice flavor combo, and one
could just make an orange cheesecake, perhaps with some ground
nuts on the bottom, and then put a thin layer of ganache on top.
Sounds like this would be worthy of some sort of festive occasion.
--
Jean B.

I usually grate lemon rind zest into cheescake to give it
a hint of lemon. Making an orange one using some
orange oil extract and zest sounds like it would be good too.

I also just made a LC peanut butter pie using:

ground nuts, cinnamon, splenda for the crust

sugar free peanut butter, cream cheese, whipped cream, polydextrose,
splenda for the filling

chocolate ganache made from bakers chocolate,
cream and splenda for the topping.

You can find recipes for the regular ones online and adapt
using the above. I used 1/2 cup of the polydextrose plus
splenda to replace the sugar.

You need to do it in three steps. Crust, then refrigerate.
Filling, then refrigerate. Chocolate topping then refrigerate.
Best when it's taken out of the fridge and sits awhile, but
not up to room temp. It really is sinfully good!

cheesecake idea
 

Ship me one and I'll taste test it for you. :-)
==
j

Jean B. wrote:
| We all (or most of us) know that it's easy to make decent LC
| cheesecake. Yesterday, I was perusing a book about chocolate that
| I had out from the library, and one recipe caught my eye. In the
| book, the recipe had a crust, a thick layer of ganache with orange
| cheesecake baked on top, and then some thin ganache poured over
| it. I am thinking that would be a nice flavor combo, and one
| could just make an orange cheesecake, perhaps with some ground
| nuts on the bottom, and then put a thin layer of ganache on top.
| Sounds like this would be worthy of some sort of festive occasion.

cheesecake idea
 

cheesecake idea
 

FOB wrote:
Ship me one and I'll taste test it for you. :-)
==
j


LOL! For some odd reason, I haven't gotten into cooking much yet.
Maybe it's because it was hot out, and I hate to heat the house
by cooking when I am using the ACs. Now it is cool though, and it
may be rainy in the next day or so. Perhaps good cooking weather.
I keep saying I need to roast a bird of some sort and make
either some quiche or a cheesecake.

cheesecake idea
 

Alfred Matej wrote:
On Tue, 04 Sep 2012 22:20:19 -0400, Jean B. wrote:

We all (or most of us) know that it's easy to make decent LC
cheesecake. Yesterday, I was perusing a book about chocolate that
I had out from the library, and one recipe caught my eye. In the
book, the recipe had a crust, a thick layer of ganache with orange
cheesecake baked on top, and then some thin ganache poured over
it. I am thinking that would be a nice flavor combo, and one
could just make an orange cheesecake, perhaps with some ground
nuts on the bottom, and then put a thin layer of ganache on top.
Sounds like this would be worthy of some sort of festive occasion.

You should look up one of the red velvet cake recipies and adapt that to
LC. I made a few of those, perhaps a few too many. Also keylime pie
cheesecake is really easy too.


I am not really into red velvet cake. Thank you for reminding me
that one of my cheesecake candidates is a lime one. Yum.

cheesecake idea
 

On Sep 17, 10:30*pm, "Jean B." wrote:
wrote:
On Sep 4, 10:20 pm, "Jean B." wrote:
We all (or most of us) know that it's easy to make decent LC
cheesecake. *Yesterday, I was perusing a book about chocolate that
I had out from the library, and one recipe caught my eye. *In the
book, the recipe had a crust, a thick layer of ganache with orange
cheesecake baked on top, and then some thin ganache poured over
it. *I am thinking that would be a nice flavor combo, and one
could just make an orange cheesecake, perhaps with some ground
nuts on the bottom, and then put a thin layer of ganache on top.
Sounds like this would be worthy of some sort of festive occasion.
--
Jean B.

I usually grate lemon rind zest into cheescake to give it
a hint of lemon. * Making an orange one using some
orange oil extract and zest sounds like it would be good too.

I also just made a LC peanut butter pie using:

ground nuts, cinnamon, splenda for the crust

sugar free peanut butter, cream cheese, whipped cream, polydextrose,
splenda for the filling

chocolate ganache made from bakers chocolate,
cream and splenda for the topping.

You can find recipes for the regular ones online and adapt
using the above. *I used 1/2 cup of the polydextrose plus
splenda to replace the sugar.

You need to do it in three steps. *Crust, then refrigerate.
Filling, then refrigerate. * Chocolate topping then refrigerate.
Best when it's taken out of the fridge and sits awhile, but
not up to room temp. *It really is sinfully good!

That sounds yummy. *I do have some Poly-D too. *I'd forgotten all
about that. *IIRC THAT was the stuff that I was picking off my
counter for quite a while after I used it (and I am not a sloppy
cook).

Have you ever tried using a bit of another sweetener when dealing
with the unsweetened chocolate? *I think that I would do so.

--- Hide quoted text -

- Show quoted text -

I almost always stick with Splenda. It works and I like
the taste better than the alternatives. Except for ice
tea at restaurants. Then I use saccharin because it
dissolves quicker.

I do know Atkins recommended using more than one
together as the combined effect was supposed to be
more sweetness. Maybe I'll try that in some future
recipes.

cheesecake idea
 

cheesecake idea
 

cheesecake idea
 

On 2012-09-04 21:20:19 -0500, Jean B. said:

We all (or most of us) know that it's easy to make decent LC
cheesecake. Yesterday, I was perusing a book about chocolate that I
had out from the library, and one recipe caught my eye. In the book,
the recipe had a crust, a thick layer of ganache with orange cheesecake
baked on top, and then some thin ganache poured over it. I am thinking
that would be a nice flavor combo, and one could just make an orange
cheesecake, perhaps with some ground nuts on the bottom, and then put a
thin layer of ganache on top. Sounds like this would be worthy of some
sort of festive occasion.

I make a delicious LC chocolate-chip cheesecake. I use ground-up
Emerald Cocoa Almonds (sweetened with Splenda) for the crust, and
sugar-free chocolate chips. I used to get these incredible 85%
chocolate chips from the King Arthur Flour catalogue, but they don't
carry them anymore. :-(

--
Bill
"Wise Fool" -- Gandalf, _The Two Towers_
(The Wise will remove 'se' to reach me. The Foolish will not)

cheesecake idea
 

x-no-archive: ye

On 9/20/2012 8:50 PM, Bill O'Meally wrote:

I'm not saying you have to. I'm just saying that in most baking
situations it is important to maintain the right proportion of wet to
dry ingredients. If you substitute powdered Splenda cup-for-cup for
sugar, Splenda does not act like a dry ingredient. It loses its bulk
when moistened and that volume has to be made up with another bulking
agent. Sometimes I use polydextrose, sometimes more almond flour, etc.
But I'm glad your technique works well for you.

Xylitol bulks and moisturizes just like sugar does, and it's one of the
reasons it's my favorite sweetener. I cut it with liquid sucralose (I
would never use bulk Splenda) in most recipes to lower the carbs. I
also tend not to make cakes or cookies as much as I do boule de neige or
cheesecake or other desserts that really don't require anything but
liquid sucralose (if you like the taste) or a mixture.

But I have made brownies and cakes successfully in the past, and have
done just fine with moisture and leavening adjustments.

Susan

cheesecake idea
 

On 2012-09-20 08:38:49 -0500, Susan said:


I used almond flour mixed with brown Diabetisweet, ground ginger,
erythritol and melted butter because ginger snaps were always my
favorite crust.

Sounds great!


You can get 72% dark chips from Ghirardelli or chop up some 85% instead.

Yup, done that. Moser Roth 85% chocolate. $1.89 for 4.4 oz at Aldi.
--
Bill
"Wise Fool" -- Gandalf, _The Two Towers_
(The Wise will remove 'se' to reach me. The Foolish will not)

cheesecake idea
 

Bill O'Meally wrote:
On 2012-09-04 21:20:19 -0500, Jean B. said:

We all (or most of us) know that it's easy to make decent LC
cheesecake. Yesterday, I was perusing a book about chocolate that I
had out from the library, and one recipe caught my eye. In the book,
the recipe had a crust, a thick layer of ganache with orange
cheesecake baked on top, and then some thin ganache poured over it. I
am thinking that would be a nice flavor combo, and one could just make
an orange cheesecake, perhaps with some ground nuts on the bottom, and
then put a thin layer of ganache on top. Sounds like this would be
worthy of some sort of festive occasion.

I make a delicious LC chocolate-chip cheesecake. I use ground-up Emerald
Cocoa Almonds (sweetened with Splenda) for the crust, and sugar-free
chocolate chips. I used to get these incredible 85% chocolate chips from
the King Arthur Flour catalogue, but they don't carry them anymore. :-(


The Whole Food here (near Boston) just started carrying a
sugar-free line of chocolate bars. Gosh, I remember they contain
inulin... and ??? Whatever it was, I was impressed. (I'll try to
jot down the ingredients or get one tomorrow.) They were giving
out samples, and the flavor and mouthfeel were both quite good. I
was thinking I would either whack those up or just get 85+ %
chocolate and use bits of those. I got a couple of bars to try
from TJ's. I do wish their huge bars came above 72 percent.

--

Jean B.

cheesecake idea
 

Susan wrote:
x-no-archive: ye

On 9/20/2012 8:50 PM, Bill O'Meally wrote:

I'm not saying you have to. I'm just saying that in most baking
situations it is important to maintain the right proportion of wet to
dry ingredients. If you substitute powdered Splenda cup-for-cup for
sugar, Splenda does not act like a dry ingredient. It loses its bulk
when moistened and that volume has to be made up with another bulking
agent. Sometimes I use polydextrose, sometimes more almond flour, etc.
But I'm glad your technique works well for you.

Xylitol bulks and moisturizes just like sugar does, and it's one of the
reasons it's my favorite sweetener. I cut it with liquid sucralose (I
would never use bulk Splenda) in most recipes to lower the carbs. I
also tend not to make cakes or cookies as much as I do boule de neige or
cheesecake or other desserts that really don't require anything but
liquid sucralose (if you like the taste) or a mixture.

But I have made brownies and cakes successfully in the past, and have
done just fine with moisture and leavening adjustments.

Susan

I have not mastered LC brownies. The ones I made in the past were
okay, but not great.

--

cheesecake idea
 

In article
,
" wrote:


The enduring mystery all these years later is why McNeil
has never marketed liquid Splenda at retail. They have
Splenda mixed with sugar, flavored Splenda, etc, but
no liquid in a little bottle. Also, other companies are
marketing sucralose products, but I haven't seen them do
it either. And it's so much more convenient to put two
drops of it in your coffee, than to pour or spoon out the
powder. Leaves me wondering why. Maybe if you squirt
a drop of it in your eye it blinds you...... I'm kind of kidding
of course, but it leaves you wondering if there is something
about it that we all don't know.

I have a 2oz bottle of "EZ-Sweetz" that I purchased at a Big Y
supermarket. If you don't have Big Y in your area, maybe you have one of
these: http://www.ezsweetz.com/Where-to-Buy_Grocery-stores.php

--
"Isn't embarrassing to quote something you didn't read and then attack
what it didn't say?"--WG, where else but Usenet

cheesecake idea
 

cheesecake idea
 

Cheapest erythritol: http://goo.gl/Hb1lM

Jean B. wrote:
|
| Yes, re the Splenda not contributing to the bulk. I like xylitol
| and erythritol, but those are pretty pricy. I did manage to find
| erythritol for a mere (!) $9 for 8 oz., so that also means I am
| not inclined to use much of it.
|
| In the past it has seemed to me that you really don't need the
| bulk of sugar in cheesecake, and many cheesecake flavors don't
| even require more than one sweetener.
|
| Re the polydextrose... don't you find it gets EVERYWHERE? I was
| picking little particles off my counter for a LONG time... also
| off the floor. I think it interacted with the humidity in the
| air, which caused the particles to adhere pretty stubbornly!

cheesecake idea
 

FOB wrote:
Cheapest erythritol: http://goo.gl/Hb1lM


Wow! That's a great price! I need to explore that site further
to see what else they have at good prices.

Thanks, Joan!

cheesecake idea
 

Jean B. wrote:

Of course, you know that. Now I do have a related problem, or I
WILL have a problem when Thanksgiving rolls around. My pumpkin
chiffon pie is served in a graham cracker crust. It is an
essential component. Has anyone here ever been able to come up
with an acceptable LC crust that simulates that?

One year I tried a pumpkin pie crustless. My idea that the crust was an
essential component went out the window at that point.

I get that pumpkin chiffon pie is not the same thing as regular pumpkin
pie that's a cross between a puree and a custard, but once I started
considering the crust an optional component for one type of pie I tried
it for other types of pies. I never have gotten around to trying it for
a sugar free all fruit but not all that low carb blueberry pie. ;^)

Me too on the ground nut suggestions.

cheesecake idea
 

On Oct 2, 11:48*am, Doug Freyburger wrote:
wrote:

The enduring mystery all these years later is why McNeil
has never marketed liquid Splenda at retail. *They have
Splenda mixed with sugar, flavored Splenda, etc, but
no liquid in a little bottle. * Also, other companies are
marketing sucralose products, but I haven't seen them do
it either.

Agreed.

And it's so much more convenient to put two
drops of it in your coffee, than to pour or spoon out the
powder. * Leaves me wondering why. * Maybe if you squirt
a drop of it in your eye it blinds you...... * I'm kind of kidding
of course, but it leaves you wondering if there is something
about it that we all don't know.

My speculation -

At first they wanted to restrict their products to protect their patent.

I don't see how restricting their products has anything
to do with protecting their patent. When you have a patent
you want to get as much out of it as you can before it
expires. That usually includes not only using it in anything and
everything you make, but also possibly licensing it to others.




Then they realized that sucrolose is so sweet t has to be diluted 600 to
1 to make it volume equivalent so they'd need to dilute it 60 to 1 to
make it like saccharine drops.

I wonder if they think people have a bad memory of sacharine drops, or
if they think people will flip out when they learn their drops are 59
parts water.

Most likely they see the price of what the drops would sell for and they
don't want a drop product established on the market when the the patent
expires and generics appear.

I don't see how that makes a difference. If anything, if I were
them, I would want a drop product on the market, establishing
Splenda as the preferred brand product for drops, instead of
waiting for a competitor to introduce it.

And hasn't any patent expired already? There are generics
available. I know I bought one a few years ago at Walmart
for example.

cheesecake idea
 

On Wed, 3 Oct 2012 07:30:42 -0700 (PDT), "
wrote:

[...]
Sometimes I use a large spoonful of CarbQuik mixed into 10 eggs, with
western omelette stuff and shredded cheddar, underbake it a bit and Tom
warms up a square for breakfast that week.

Susan

Uh oh.... Carbquik is made from wheat. Wheat belly and dogman say
you're all gonna die! :)

I said no such thing, nor did Dr. Davis, douchebag.

But you might want to consider running for office.

You lie as much as any politician I know, so you'd be a natural.

......................./´¯/)
.....................,/¯../
..................../..../
............../´¯/'...'/´¯¯`·¸
.........../'/.../..../......./¨¯\
.........('(...´...´.... ¯~/'...')
..........\.................'...../
...........''...\.......... _.·´
.............\..............(
...............\.............\...

--
Dogman

"I have approximate answers and possible beliefs in different degrees of certainty
about different things, but I'm not absolutely sure of anything" - Richard Feynman

cheesecake idea
 

cheesecake idea
 

cheesecake idea
 

In article ,
Alice Faber wrote:

"EZ-Sweetz"

If you must use Splenda "EZ-Sweetz" is available from Amazon, among
others.

--
This space unintentionally left blank.

cheesecake idea
 

In article ,
Doug Freyburger wrote:

One year I tried a pumpkin pie crustless. My idea that the crust was an
essential component went out the window at that point.

My take of crust and bread in general is that basically it dilutes the
flavor and if enough sugar is added a little sweetness.

--
This space unintentionally left blank.

cheesecake idea
 

Doug Freyburger wrote:
Jean B. wrote:
Of course, you know that. Now I do have a related problem, or I
WILL have a problem when Thanksgiving rolls around. My pumpkin
chiffon pie is served in a graham cracker crust. It is an
essential component. Has anyone here ever been able to come up
with an acceptable LC crust that simulates that?

One year I tried a pumpkin pie crustless. My idea that the crust was an
essential component went out the window at that point.

I get that pumpkin chiffon pie is not the same thing as regular pumpkin
pie that's a cross between a puree and a custard, but once I started
considering the crust an optional component for one type of pie I tried
it for other types of pies. I never have gotten around to trying it for
a sugar free all fruit but not all that low carb blueberry pie. ;^)

Me too on the ground nut suggestions.

If it were just me, I wouldn't care. I am thinking my daughter
would be bummed out. She doesn't LIKE change and looks forward to
this pie all year. Heck, maybe I should just make two versions of
the pie. It freezes well, and she could have the normal one and
see whether she likes mine for future reference. I think even for
mine, I would try a nut-based crust, if only to ascertain whether
she would be willing to switch to that in the future.

--

cheesecake idea
 

Doug Freyburger wrote:
wrote:
Susan wrote:
Jean B. wrote:
Yes, as much as I like the challenge, I don't think it's beneficial to
focus on desserts and baking. I do need to think of something I can make
ahead for breakfasts though. Maybe a nonsweet thing that gets baked in a
muffin pan. Or a quiche or something.

What's your current carb quota? At 50 grams per day it is easy to have
oatmeal for around 20 at breakfast. Every so often my wife makes a cup
of uncooked steel cut Irish oats into a big batch, cuts it into 4
portions and I have 4 breakfasts of it. It's easy to make the remaining
30 grams with low carb veggies and the half gram here and there that so
many items labeled as zero actually have.

I think you are speaking to two different people. The above is in
response to me. I have no set quota. Low. Probably not as low
as traditional Atkins induction but not as high as you are going.
I want to lose weight, but I am looking for a sustainable WOE,
so I am eating the less carby fruits and veggies. Here I am
debating about whether I want to use 1/4 c of oats in a recipe
that will produce 8-12 servings.

Sometimes I use a large spoonful of CarbQuik mixed into 10 eggs, with
western omelette stuff and shredded cheddar, underbake it a bit and Tom
warms up a square for breakfast that week.
Uh oh.... Carbquik is made from wheat.

I've seen wheat-free low-carb flour replacements occasionally at
specialty food stores. No idea what the stuff is made from and based on
the combination of "wheat free low carb" it's probably nasty. But the
stuff works fine in the rare caes I can find it. No if only there would
be a wheat free low carb tortilla no matter how nasty the obscure
ingredients ...

As much as I like eggs there's no need to have traditional American
breakfast ingredients at breakfast. Veggies, meat and cheese for
breakfast. Omlette for lunch. Yum.


--

cheesecake idea
 

Walter Bushell wrote:
In article ,
Doug Freyburger wrote:

One year I tried a pumpkin pie crustless. My idea that the crust was an
essential component went out the window at that point.

My take of crust and bread in general is that basically it dilutes the
flavor and if enough sugar is added a little sweetness.

I have reached that conclusion re bread--as vs the LC pitas. I
like the fact the the flavors of the fillings are way less diluted.

--

cheesecake idea
 

On Sun, 07 Oct 2012 23:54:04 -0400, "Jean B." wrote:

[...]
Of course, you know that. Now I do have a related problem, or I
WILL have a problem when Thanksgiving rolls around. My pumpkin
chiffon pie is served in a graham cracker crust. It is an
essential component. Has anyone here ever been able to come up
with an acceptable LC crust that simulates that?

Crushed almonds! DEEEEEE-licious!

I have just strewn almond meal in a buttered pan before, but I
don't think my daughter would find that acceptable. I think I
need to do some scaled down experiments.

Okay. Different strokes for different folks. But I found it to be
delicious.

http://lowcarbdiets.about.com/od/des...ndpiecrust.htm

--
Dogman

"I have approximate answers and possible beliefs in different degrees of certainty
about different things, but I'm not absolutely sure of anything" - Richard Feynman

cheesecake idea
 

Dogman wrote:
On Sun, 07 Oct 2012 23:54:04 -0400, "Jean B." wrote:

[...]
Of course, you know that. Now I do have a related problem, or I
WILL have a problem when Thanksgiving rolls around. My pumpkin
chiffon pie is served in a graham cracker crust. It is an
essential component. Has anyone here ever been able to come up
with an acceptable LC crust that simulates that?
Crushed almonds! DEEEEEE-licious!

I have just strewn almond meal in a buttered pan before, but I
don't think my daughter would find that acceptable. I think I
need to do some scaled down experiments.

Okay. Different strokes for different folks. But I found it to be
delicious.

http://lowcarbdiets.about.com/od/des...ndpiecrust.htm


Oh, I am not doubting that for an instant, and I may very well use
it. Well, actually, I am beginning to think that almond flour has
led me to stall. :-( I suppose that means I should not do much
with other nut flours too? Boo hoo.

--

cheesecake idea
 

On Sat, 13 Oct 2012 23:48:42 -0400, "Jean B." wrote:

Well, actually, I am beginning to think that almond flour has
led me to stall. :-(

I don't think almond flour per se is causing your stall, but there's a
good chance that it's TOO MUCH almond flour.

I.e., too many carbs.

The foods that you make (especially baked goods) with almond flour
should be eaten as treats (i.e., infrequently), not as part of your
standard daily diet.

It could be something else, of course, but I'd start with total carb
count, and then go from there.

--
Dogman

"I have approximate answers and possible beliefs in different degrees of certainty
about different things, but I'm not absolutely sure of anything" - Richard Feynman

cheesecake idea
 

Dogman wrote:
On Sat, 13 Oct 2012 23:48:42 -0400, "Jean B." wrote:

Well, actually, I am beginning to think that almond flour has
led me to stall. :-(

I don't think almond flour per se is causing your stall, but there's a
good chance that it's TOO MUCH almond flour.

I.e., too many carbs.

The foods that you make (especially baked goods) with almond flour
should be eaten as treats (i.e., infrequently), not as part of your
standard daily diet.

It could be something else, of course, but I'd start with total carb
count, and then go from there.

Probably so. I have stopped eating those things. The rest of the
muffins are in the freezer, and I tossed most of the last seedy
thing out. The animals really liked them.

--