Doesn't baking powder lose its poof? I thought you always had to keep your powder fresh. (Or am I thinking of muskets?)

I have some lime Torani and I have tried making a lime bowl muffin. It just tasted weird to me. Lemon is fine, but lime... it just didn't work for me. Don't know why!

Gotta tell you....I tried the pumpkin version with just 1.5 TBSP of pumpkin and the tiniest bit of sweetened cream cheese on top...WOW. At least I have a dessert for turkey day now.

Absolutely needs some fresh lime juice for that tang and some zest...the DVG Lime would be fine as the sweetener, but for my money, heavy on the fresh lime...

What is DVG lime?
I love the idea of key lime pie flavored something!

Ah, sorry, DaVinci Gourmet sugarfree lime flavored syrup (or Torani, just another brand).

ah, ok. I know DaVinci's, i shoulda been able to figure that one out.
lol

This is an amazing low carb key lime cheesecake recipe - but don't freeze it! I made an almond flour, butter, SF sweetener and cinnamon crust instead of what they suggest. This was so amazing i could not stop eating it so I froze it to keep myself at bay and when it defrosted it was nasty - so dissapointing.


No-Bake Key Lime Cheesecake
Recipe courtesy George Stella
See this recipe on air Sunday Sep. 11 at 9:00 AM ET/PT.


Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 4 hours
Yield: 12 servings
User Rating:


1 tablespoon wheat germ
2 cups plus 1 tablespoon sugar substitute (recommended: Splenda)
16 ounces real cream cheese, room temperature
1 cup sour cream
1 cup whole milk ricotta cheese
3/4 cup Key lime juice (fresh or bottled)
2 tablespoons no sugar added vanilla extract
1/4 cup hot water
2 limes, zested, divided
3 envelopes unflavored gelatin (recommended: Knoxx brand)
3/4 cup boiling water
Special Equipment: 10-inch deep pie plate or cake pan
Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.
In the bowl of an electric mixer, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.
Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3 to 4 hours or until firm. Serve.
Hint: If you have any extra cheesecake mixture left over after filling the pie pan (I always do), put it in a pastry bag or heavy-duty plastic bag and put it in your freezer for about 7 to 10 minutes, just to firm it up a bit to the thickness of whipped cream. Then take it out and decorate the top of the Key Lime Cheesecake. (If it is in a plastic bag, snip the corner off.)

Nutrition Information
Nutritional Analysis per serving Calories 238
Fat 19 grams Saturated Fat 13 grams
Carbohydrates 8 grams Fiber 0 grams
Net Carbohydrates 8 grams

ooohhh deff check out davincigourmet.com
i swear by that site....i order like 4-6 bottles at a time.....

Wanted to add my 5 cents;

I keep flax meal cereal around in a plastic container. It has almond meal, hazelnut meal, flax meal, shredded unsweetened coconut, walnut pieces, and lots of splenda. Keep this "cereal on the counter."

Today I took this concoction, added an egg, 2 T of vanilla protein powder, caramel syrup, cinnamon, and 1/4 tsp baking powder.

Cooked it for 2 minutes, as Nancy suggests.

When finished, I smeared FF cream cheese and apple butter all over the muffin.

I think this will be what I reach for when I get my popcorn cravings.

I especially liked the apple butter and cream cheese on top.

giggle, i want a sexy picture like PilotGal's. Now I have to find my red hat and go get cute. I'll let you all see it when i figure out to get it up there. lol
what do you suggest for chicken and dumplings? I want it smooth, white and creamy, lol, suffering grumpy spouse and want comfort food, ...soon...arrrgghh
Jan

I'm really liking this concept. It is such a great idea. I made a "brownie" one similar to the one posted by Val awhile back, but with protein powder and ground flax seeds in place of the almond meal:

1/8c Designer Whey French Vanilla protein powder
1/8c flax seed meal
1 egg
1/8t vanilla
1 heaping tbsp pure cocoa
1/4c cream
sweetener of choice

Cover with plastic wrap, slit top, nuke for 86 seconds.


It reminds me of chocolate cake. It really hits the spot!

Looks good! I will try this!

Throw in a couple Minicarb choco chips and good to go.

Angel

Take away the egg and this is the basic recpie I would use for warm cereal with maybe some bran added.

Isn't it fun how foods work. Basic water and flour can be paste, a cake, bread or many things with only small alterations.

ok...just thought I'd share this. Tonight I decided to experiment a bit with the muffins.

I mixed:

1 cup of carbsense (sifted)
3 eggs
sf syrup ( I used b52)
and 3 TBSP cocoa

in a bowl- adding water until it was like cake batter (or maybe just a touch thicker....but not much). I had a disposable 6 muffin pan and gave it a quick spray with pam...then split the batter into 2 batches. I added pumpkin, cinnamon, and nutmeg to one batch, and raspberry SF syrup to the other. I poured each batch into the muffin tin(got 3 each). I baked at 350 for about 30 minutes...checking with a toothpick.

Worked out GREAT and they're a bit smaller but very workable as a meal. What I liked best was the figures I came up with...and heck...if one's not enough for you...you can have 2 without a bunch of guilt!!!!

One muffin:
Calories: 105
Carbs: 5
Fiber:3
Protein: 12

Can't tell you how well that works for me...and I've got enough to eat 2 a day without even having to whip them up every day (like that was a chore).

I know I've said it before...but thanks Nancy[U]!!!! I'll probably do this [I]all the time from now on...make a batch with 3 almond & 3 lemon/poppy or a batch with 3 chocolate & 3 pumpkin ...well ....you get the drift Gonna have to use one and see how it freezes...might be able to do a double batch and freeze some.