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cheesecake idea



 
 
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  #11  
Old September 21st, 2012, 02:03 AM posted to alt.support.diet.low-carb
Susan[_3_]
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Posts: 28
Default 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

  #12  
Old September 22nd, 2012, 12:56 AM posted to alt.support.diet.low-carb
Bill O'Meally
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Posts: 27
Default 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)

  #13  
Old October 2nd, 2012, 05:26 AM posted to alt.support.diet.low-carb
Jean B.
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Posts: 75
Default 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.
  #14  
Old October 2nd, 2012, 05:29 AM posted to alt.support.diet.low-carb
Jean B.
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Posts: 75
Default 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.

--
  #15  
Old October 2nd, 2012, 02:35 PM posted to alt.support.diet.low-carb
Alice Faber
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Posts: 74
Default 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
  #16  
Old October 2nd, 2012, 04:48 PM posted to alt.support.diet.low-carb
Doug Freyburger
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Posts: 1,866
Default cheesecake idea

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.

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.

Long ago I stayed that once generics are available and they include
drops I'll get them and not look back at the brand name product. I
think this strategy is to get their money now at the expense of longer
term profits. Penny wise and pound foolish.
  #17  
Old October 2nd, 2012, 11:42 PM posted to alt.support.diet.low-carb
FOB
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Posts: 231
Default 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!
  #18  
Old October 3rd, 2012, 12:13 AM posted to alt.support.diet.low-carb
Jean B.
external usenet poster
 
Posts: 75
Default 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!
  #19  
Old October 3rd, 2012, 02:59 PM posted to alt.support.diet.low-carb
Doug Freyburger
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Posts: 1,866
Default 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.
  #20  
Old October 3rd, 2012, 03:29 PM posted to alt.support.diet.low-carb
[email protected]
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Posts: 993
Default 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.


 




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