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  #61   ^
Old Mon, Jun-30-03, 07:23
salty222 salty222 is offline
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Posts: 20
 
Plan: atkins
Stats: 170/165/145
BF:
Progress: 20%
Default s/f jello

thanks for info..btw do you know a good way to make sugar free kool-pops??
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  #62   ^
Old Mon, Jun-30-03, 09:01
Annie-Pie's Avatar
Annie-Pie Annie-Pie is offline
Senior Member
Posts: 1,720
 
Plan: Low carb
Stats: 224/217/159 Female 5'6"
BF:
Progress: 11%
Location: Pac NW
Default

My daughter made it in ice cube trays and they worked fine, using Splenda. I just think it is expensive to make though.

Confession: I miss the childhood days of sucking all the sugar from the bottom of a homemade Kool Aid popsicle. Yikes!
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  #63   ^
Old Mon, Jun-30-03, 09:20
salty222 salty222 is offline
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Posts: 20
 
Plan: atkins
Stats: 170/165/145
BF:
Progress: 20%
Default childhood

i hear you...back then we would run and play..not worry about the weight.
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  #64   ^
Old Mon, Jul-28-03, 06:11
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RottieResQ RottieResQ is offline
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Posts: 9
 
Plan: Atkins
Stats: 225/179/140 Female 5'7
BF:
Progress: 54%
Location: MD
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I usually eat my breakfast at work and I was getting pretty sick of eating my hard boiled eggs while the girl who sits next to me always ate yummy things like pop tarts and other junk. So I decided to make a fruity "treat" that I could have for breakfast! I made this jello recipe using ricotta instead of cottage cheese and raspberry Jello. Then I spooned it into lined muffin tins. I only had 12 tins so I ended up throwing some of it away because there was some left over. I think it could have made 14. I claculated this out to be 1.5 grams of carb each. They make a great breakfast treat to break the monotony of eggs everyday!
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  #65   ^
Old Mon, Jul-28-03, 06:51
salty222 salty222 is offline
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Posts: 20
 
Plan: atkins
Stats: 170/165/145
BF:
Progress: 20%
Default

what is the recipe?
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  #66   ^
Old Mon, Jul-28-03, 07:09
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RottieResQ RottieResQ is offline
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Posts: 9
 
Plan: Atkins
Stats: 225/179/140 Female 5'7
BF:
Progress: 54%
Location: MD
Default

I just used the recipe on the first page of this thread. All I changed was the ricotta instead of cottage cheese. Really yummy!!!
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  #67   ^
Old Wed, Jul-30-03, 07:24
salty222 salty222 is offline
New Member
Posts: 20
 
Plan: atkins
Stats: 170/165/145
BF:
Progress: 20%
Default

i need help..i made the jello cheesecake..was good..but i was wonderin how i could divide it up so i would know how many carbs i was eatin per serving
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  #68   ^
Old Fri, Aug-01-03, 20:27
mickster mickster is offline
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Posts: 211
 
Plan: low Carb..sim to atkins
Stats: 200/155/145 Female 5'9"
BF:
Progress: 82%
Location: Gypsies on the west coast
Default

I think the time has come to post this wonderful recipe as a sticky at the top of the page. Gonna make some now, at a Homestead suites in King of Prussia, PA. Nice to get to a hotel with a kitchen so I can indulge my sweet tooth.

I had to look this up again because I can never remember how much water to use, duh.
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  #69   ^
Old Fri, Aug-01-03, 22:52
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Shannonp Shannonp is offline
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Posts: 294
 
Plan: Atkins
Stats: 204.5/157/142 Female 5'7"
BF:
Progress: 76%
Location: Minnesota
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Salty222,

I was thinking you could divide the servings equally in the tin muffing cups you pick how much you want in each cup and then divide the 24 carbs by the number of cups you filled.

Does that sound right?
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  #70   ^
Old Mon, Aug-04-03, 07:26
salty222 salty222 is offline
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Posts: 20
 
Plan: atkins
Stats: 170/165/145
BF:
Progress: 20%
Default

good idea shannon...thanks
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  #71   ^
Old Thu, Aug-21-03, 12:28
Shannonp's Avatar
Shannonp Shannonp is offline
Senior Member
Posts: 294
 
Plan: Atkins
Stats: 204.5/157/142 Female 5'7"
BF:
Progress: 76%
Location: Minnesota
Default

Im sorry for this truely ignorant question but....

is it Jello- jello that you use or Jello pudding???

Like I said, sorry all!

Shannon
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  #72   ^
Old Thu, Aug-21-03, 12:53
salty222 salty222 is offline
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Posts: 20
 
Plan: atkins
Stats: 170/165/145
BF:
Progress: 20%
Default

jello jello
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  #73   ^
Old Thu, Aug-21-03, 12:55
Shannonp's Avatar
Shannonp Shannonp is offline
Senior Member
Posts: 294
 
Plan: Atkins
Stats: 204.5/157/142 Female 5'7"
BF:
Progress: 76%
Location: Minnesota
Default

Thanks so much Salty!

I asked the question and have literally been sitting here waiting so I could jump to the kitchen and make it! Pathetic...but true! LOL

Thanks again!!
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  #74   ^
Old Thu, Aug-21-03, 12:56
salty222 salty222 is offline
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Posts: 20
 
Plan: atkins
Stats: 170/165/145
BF:
Progress: 20%
Default

u welcome...lol
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  #75   ^
Old Thu, Aug-21-03, 13:03
Annie-Pie's Avatar
Annie-Pie Annie-Pie is offline
Senior Member
Posts: 1,720
 
Plan: Low carb
Stats: 224/217/159 Female 5'6"
BF:
Progress: 11%
Location: Pac NW
Default

I sure do love gleaning all these tasty ideas!

Someone who cooks in their hotel suite is someone truly dedicated to the cause, eh? Great job, Mickster!
They'll probably want to pass it around at the manager's reception in the evening--LOL!

RottieResQ: Thanks for the idea! I wonder if we froze it, it would probably be ok a tad, don't you think? I think maybe a bit of s/f syrup, like raspberry, would be phenomenal. How would that turn out with your variation?
Rottie, we just returned from Germany and visited the OLD town of Rotweil! Of course that is where the Rotweils came from. Pretty, pretty town with the "Black gate". Our host student's great grandfather was the mayor there! Funny, didn't see any rotweils there, only souvenirs of them!

Annie-Pie
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