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  #121   ^
Old Tue, Aug-17-04, 22:25
PecanPie PecanPie is offline
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Plan: Atkins
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hmm - this is light and fluffy when it's hot but dense and creamy when it's cold. It's the best one I have ever had.
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  #122   ^
Old Wed, Aug-18-04, 10:06
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jeanyyy jeanyyy is offline
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Plan: HCG/LCHF
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In my opinion, this is the "thick heavy" kind of cheesecake (hence the "New York Style" in the name). I know what you mean about fluffy ones - they are okay, but not my favorite.
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  #123   ^
Old Wed, Aug-18-04, 10:36
BlitzedAng BlitzedAng is offline
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Plan: Atkins 1972
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So for us that are not in Canada, what do we use in place of the brown sugar twin? The one made here is different.. Thank you. Thought I would ask before I pay shipping costs from hell to get it here..

Angel
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  #124   ^
Old Sat, Aug-21-04, 00:48
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Karen Karen is offline
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An equal amount of Splenda.

Karen
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  #125   ^
Old Sat, Aug-28-04, 23:10
suzi1q suzi1q is offline
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Could I substitute 5 Tbsp. Davinci's Vanilla Sugar free syrup for the
5 Tbsp. of granular sugar twin?
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  #126   ^
Old Sat, Aug-28-04, 23:37
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Karen Karen is offline
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That I don't know because I've never used Da Vinci syrups in cooking or baking. Maybe someone will come around who has and be able to answer your question.

Karen
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  #127   ^
Old Wed, Sep-01-04, 19:12
thinsgreat thinsgreat is offline
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i'm still confused..I live in the states and would like not to have the aftertaste of using 1.5 cups of splenda. what two work well together here?
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  #128   ^
Old Wed, Sep-01-04, 19:31
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tofi tofi is offline
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DO you not have Brown Sugar Twin in the US, nor any other "brown" sugar substitute? I would ask at a health food store.

You could use just Sugar Twin ( the white kind). Mixing the 2 sweeteners minimizes the aftertaste. Just don't use the whole amount until you've tasted the batter. Mixing sugar subs. tends to be sweeter than just one kind.

I've made this recipe a number of times and served it to unsuspecting guests who LOVED it. It's great.
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  #129   ^
Old Thu, Sep-02-04, 05:53
thinsgreat thinsgreat is offline
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Plan: atkins
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thank you for replying. i guess the way i had read this thread was that the sugar twin was different in canada than in the states.

so, you are saying that the sugar twins we have here ARE the same. and
basically, i should just buy brown sugar twin and splenda, right? 5tbsp each. If i can't find brown, white will taste the same?

having a party and planning to serve this...wanted to make sure taste is there.

the combination will taste better than all splenda, right?
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  #130   ^
Old Thu, Sep-02-04, 09:24
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db81971 db81971 is offline
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Plan: atkins
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Quote:
Originally Posted by thinsgreat
thank you for replying. i guess the way i had read this thread was that the sugar twin was different in canada than in the states.

so, you are saying that the sugar twins we have here ARE the same. and
basically, i should just buy brown sugar twin and splenda, right? 5tbsp each. If i can't find brown, white will taste the same?

having a party and planning to serve this...wanted to make sure taste is there.

the combination will taste better than all splenda, right?


Sugar Twin in Canada and the US is different. It will taste very bitter if you use the US kind. I made it and used 3/4c of splenda. It was VERY good.

Hope this helps you
-Beverly
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  #131   ^
Old Thu, Sep-02-04, 17:59
thinsgreat thinsgreat is offline
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Plan: atkins
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thank you... one last concern--- you said to use 3/4 c splenda--- somewhere i read that karen said 1.5 cups?
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  #132   ^
Old Thu, Sep-02-04, 18:34
tofi's Avatar
tofi tofi is offline
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Plan: Atkins
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IN Canada, our sweeteners are made with cyclamate which has been shown NOT to be dangerous. In the US, yours are still made with saccharin which has quite a bitter aftertaste.
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  #133   ^
Old Fri, Sep-03-04, 08:51
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db81971 db81971 is offline
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Plan: atkins
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Quote:
Originally Posted by thinsgreat
thank you... one last concern--- you said to use 3/4 c splenda--- somewhere i read that karen said 1.5 cups?



Personally I used the 3/4c and I thought it was fine. But my husband and mother-in law said it wasn't sweet enough. Maybe try about 1 cup. Mix it all together, and taste it before you add the eggs.

*Remember* using the boxed kind and using the packets are 2 different things too. Well 2 different measurements at least. When I say a cup, I mean of the boxed kind.

-Beverly
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  #134   ^
Old Thu, Feb-24-05, 10:17
JCSCHILD JCSCHILD is offline
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Plan: Atkins since December 16
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Talking The Crust

Karen, you mentioned ground flax seed in your recipe on low carb forum here for the berry cheesecake. But when I went to get the recipe there was no mention of ground flax seed in the recipe.

What I want to do with this is use the crust recipe for a pineapple fluff recipe because I was trying to find something to replace graham crumb crust. Yours sounds great!! and I will try the cheesecake also!!!

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?

Thanks so much. Looking forward to trying the cheesecake too!

Jcschild!
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  #135   ^
Old Fri, Feb-25-05, 15:25
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Karen Karen is offline
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Plan: Ketogenic
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Quote:
Karen, you mentioned ground flax seed in your recipe on low carb forum here for the berry cheesecake. But when I went to get the recipe there was no mention of ground flax seed in the recipe.
Don't recall, unless it was in reference to a nut allergy. Can you dredge up the link?

Karen
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