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  #136   ^
Old Sat, Feb-26-05, 09:49
H20Goddess's Avatar
H20Goddess H20Goddess is offline
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Posts: 247
 
Plan: Modified Atkins
Stats: 158/136/140 Female 5ft 10in
BF:
Progress: 122%
Location: Dartmouth, Nova Scotia
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I am in Nova Scotia and haven't been able to find brown sugar twin anywhere, or for that matter brown sugar Splenda. Anyone in Canada or NS have an idea where I might be able to buy either of these?

Thanks!
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  #137   ^
Old Sat, Feb-26-05, 10:15
Karen's Avatar
Karen Karen is offline
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Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
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Quote:
Did you just forget to put the flax seed...how much should I put in there? Does this make a nice firm crust...can you cook it...instead of chilling it?
The crust isn't firm, it's just nuts.

Take a look through this thread. I posted a crust recipe that is baked and gets firm.

Karen
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  #138   ^
Old Sat, Feb-26-05, 10:17
Karen's Avatar
Karen Karen is offline
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Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
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Quote:
I am in Nova Scotia and haven't been able to find brown sugar twin anywhere, or for that matter brown sugar Splenda. Anyone in Canada or NS have an idea where I might be able to buy either of these?
Here we get it at grocery stores, in the baking aisle. Just use white Sugar Twin if you can't find brown. I don't think brown Splenda exists.

Karen
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  #139   ^
Old Mon, Feb-28-05, 12:14
JCSCHILD JCSCHILD is offline
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Posts: 24
 
Plan: Atkins since December 16
Stats: 149/115/120 Female 5'1"
BF:39/22/18
Progress: 117%
Location: Manitoba - Canada
Default Baked Crust

Karen, I cannot seem to find the link where you posted a baked crust on this thread. Also, the recipe where you mentioned flax seed in your berry cheesecake seems that is was not from you but another member who modified the recipe just little.

I would certainly appreciate finding that baked crust though!

Thanks again.

Jcschild
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  #140   ^
Old Mon, Feb-28-05, 12:29
Karen's Avatar
Karen Karen is offline
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Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
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Quote:
Karen, I cannot seem to find the link where you posted a baked crust on this thread.
It's on page 4, post #101.

Karen
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  #141   ^
Old Tue, Mar-01-05, 08:31
H20Goddess's Avatar
H20Goddess H20Goddess is offline
Senior Member
Posts: 247
 
Plan: Modified Atkins
Stats: 158/136/140 Female 5ft 10in
BF:
Progress: 122%
Location: Dartmouth, Nova Scotia
Default

Quote:
Originally Posted by Karen
Here we get it at grocery stores, in the baking aisle. Just use white Sugar Twin if you can't find brown. I don't think brown Splenda exists.

Karen


I was lucky enough to locate brown Sugar Twin...I saw it last night while grocery shopping. Finally...

I am having a someone over for dinner tomorrow evening and plan to make this cheesecake. Hopefully it'll turn out ok.
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  #142   ^
Old Sat, Mar-05-05, 15:54
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astrocreep astrocreep is offline
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Plan: Atkins - Modified
Stats: 330/330/280 Female 5'6
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Location: Fort Lauderdale, FL
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Oh thank you so much for this recipe! I got a bag of brazil nuts the other month on sale but had NO CLUE what to do with them! I've never cooked with them before but I just couldn't pass up the great deal they had. Will use the brazil nut crust for a pumpkin pie perhaps! Thank you!
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  #143   ^
Old Tue, Mar-29-05, 12:02
PlayDoh's Avatar
PlayDoh PlayDoh is offline
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Plan: modified atkins
Stats: 198.5/183/130 Female 5'2"
BF:
Progress: 23%
Location: northern california
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hello karen

i made your cheesecake recipe for easter and it came out beautifully. it tasted awesome, after the first few bites that is has to ajust to the lesser amount of sweetness than i'm used to and after that, absolutely delicious! oh, i used hazelnuts instead of brazil nuts and it was fine. next time, if i make it for home, i'm going to leave off the nuts as i liked it plain better. thank you for sharing this awesome recipe karen!
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  #144   ^
Old Tue, Mar-29-05, 13:59
Karen's Avatar
Karen Karen is offline
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Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
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Progress: 100%
Location: Vancouver
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Quote:
thank you for sharing this awesome recipe karen!
Cool! I'm glad it worked out for you.

Karen
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  #145   ^
Old Wed, Jun-29-05, 11:31
Karen's Avatar
Karen Karen is offline
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Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
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Progress: 100%
Location: Vancouver
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New York Style Cheesecake - updated
Makes 12 servings

Crust

1 cup finely ground almond meal
1/2 tsp. of ground cinnamon
pinch of sea salt
1 tsp. each bulk, pourable Splenda and bulk, pourable Canadian Sugar Twin or 4 tsp. bulk, pourable splenda
2 Tbsp. unsalted butter, melted
1 large egg white

Filling
2 1/2 lbs. brick-type cream cheese at room temperature (note: 2 1/2 pounds of cream cheese or 5 8 oz. packages, not 2 1/2 packages
5 Tbsp. each bulk, pourable Splenda and bulk, pourable Canadian Sugar Twin or 1 1/4 cups Splenda
1/2 cup sour cream
2 tsp. fresh lemon juice
2 tsp. pure vanilla extract
2 large egg yolks
6 large eggs

Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch (22.5-cm) springform pan with parchment paper and coat the inside of the pan with butter.

Combine the almond meal, cinnamon, salt and sweetener. Add the butter and mix well. Beat the egg white until foamy and add to the almond mixture. Stir well and pat into the bottom of the prepared pan. The crust will be thin, and wetting your hands will help with the patting. Bake for 10-12 minutes until lightly browned. Let cool.

Increase the oven temperature to 500°F (250°C). In a food processor or mixing bowl, beat the cream cheese until smooth. Add the sweeteners, sour cream, lemon juice and vanilla and process or beat until combined. Add the egg yolks and then the eggs, one at a time, beating until incorporated before you add the next one. Remember to scrape the bowl frequently while you are mixing.

Place the pan on a rimmed baking sheet and carefully pour the filling over the crust. Bake for 5 minutes, then reduce the temperature to 200°F and continue baking for 1 1/2 hours. Do not open the door! The cheesecake should still look soft in the center. Transfer to a cooling rack. After 5 minutes, run a paring knife around the outside of the cheesecake to loosen it from the pan. Continue cooling to room temperature. Chill for at least 4 hours before cutting.

Per serving
Carbohydrates: 5.8 g, Fiber: .8 g, Protein: 13.7 g, Fat: 44.7 g, Calories: 473
Per serving made with Splenda only, add 1.6 grams carbohydrate

To Cut Cheesecakes Cleanly…

Dip your knife into very hot water and wipe the blade dry. Repeat the procedure after each cut and you’ll have beautifully smooth slices of cheesecake.

Frequently Asked Questions

You use bulk Splenda and I only use packets?

Splenda Packet Conversion Chart

Why combine sweeteners?

Combining Sweeteners Question

Can I use liquid Splenda?
Yes. Use the conversion instructions that come with sweetener.

Can I make a chocolate version?
I've never done it, but you can experiment and post the recipe here.

Can I use DaVinci syrup as the sweetener?
Again, I've never tried it.

Does it taste like lemon?
No, the lemon juice provides a bit of tang and is not detectable.

Last edited by Karen : Fri, Aug-26-05 at 08:43.
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  #146   ^
Old Thu, Aug-25-05, 07:29
Nille's Avatar
Nille Nille is offline
"Princess" of Norway
Posts: 3,697
 
Plan: Atkins / Lindberg
Stats: 187/169/143 Female 162 cm
BF:Yes
Progress: 41%
Location: Norway
Default

Quote:
Originally Posted by Karen
New York Style Cheesecake - updated
Makes 12 servings

Crust

1 cup finely ground almond meal
1/2 tsp. of ground cinnamon
pinch of sea salt
1 tsp. each bulk, pourable Splenda and bulk, pourable Canadian Sugar Twin or 4 tsp. bulk, pourable splenda
2 Tbsp. unsalted butter, melted
1 large egg white
2 1/2 lbs. brick-type cream cheese at room temperature (note: 2 1/2 pounds of cream cheese or 5 8 oz. packages, not 2 1/2 packages


Stupid question, I know, but just to be 100% certain: The creamcheese is supposed to be in the filling, not the crust, - right ??
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  #147   ^
Old Fri, Aug-26-05, 08:27
db81971's Avatar
db81971 db81971 is offline
Registered Member
Posts: 99
 
Plan: atkins
Stats: 285/158/150 Female 5'4"
BF:ohmy!..not
Progress: 94%
Location: Wisconsin
Default

Yep, must be placed in the wrong heading, yes it goes in the filling.

-Beverly
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  #148   ^
Old Fri, Aug-26-05, 13:17
Nille's Avatar
Nille Nille is offline
"Princess" of Norway
Posts: 3,697
 
Plan: Atkins / Lindberg
Stats: 187/169/143 Female 162 cm
BF:Yes
Progress: 41%
Location: Norway
Default

Yup, it's corrected now !!
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  #149   ^
Old Wed, Oct-26-05, 17:11
bellesawri bellesawri is offline
New Member
Posts: 1
 
Plan: atkins
Stats: 222/216/145 Female 71
BF:
Progress: 8%
Default curious

Hi everyone, I had a quick question about the cheesecake recipe. What does the gr next to the amount of carbs mean? Thanks
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  #150   ^
Old Fri, Oct-28-05, 00:02
Karen's Avatar
Karen Karen is offline
Forum Founder
Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
Default

Quote:
What does the gr next to the amount of carbs mean?
gr is short form for grams.

Karen
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