Pudding - Cheesecake Pudding : Sweet treats Forum : Active Low-Carber Forums

#31 ^

Wed, Mar-24-04, 11:59

Maren Stoy Maren Stoy is offline

Registered Member

Posts: 72

Plan: Protein Power
Stats: 240/208/130 Female 5'3"

BF:
Progress: 29%

Location: Sparta, Michigan

Hi all,
One quick question about this recipe that sounds yummy. Can you use Philadelphia's Cheesecake cream cheese (in the round container) and if so how many carbs does it add?

Maren Stoy

Sponsored Links

#32 ^

Wed, Mar-24-04, 15:48

Moonwalker Moonwalker is offline

Senior Member

Posts: 1,753

Plan: Low GI
Stats: 370/170/170 Male 6'1

BF:10%
Progress: 100%

Location: Atlanta GA

[COLOR=Black]

just now made some, used SF divincci vanilla syrup instead of splenda, and banana extract instead of vanilla.. its very good

#33 ^

Thu, Mar-25-04, 17:38

MegaCarb

New Member

Posts: 13

Plan: Modified Atkins/Zone
Stats: 130/100/105 Female 5'2"

BF:
Progress: 120%

Cheesecake pudding

Hmm, I'm not really sure. I've never tried it. I actually just buy the generic brand of block cream cheese from my local HEB. It's the least expensive, and I actually think it tastes better and has a smoother texture than Phili Cream Cheese.

#34 ^

Thu, Mar-25-04, 21:46

Moonwalker Moonwalker is offline

Senior Member

Posts: 1,753

Plan: Low GI
Stats: 370/170/170 Male 6'1

BF:10%
Progress: 100%

Location: Atlanta GA

Quote:

Originally Posted by Maren Stoy

Hi all,
One quick question about this recipe that sounds yummy. Can you use Philadelphia's Cheesecake cream cheese (in the round container) and if so how many carbs does it add?

Maren Stoy

i use the whipped philli cream cheese, it has a lot less carbs than the regular

#35 ^

Sat, Feb-26-05, 10:29

cajuda

Senior Member

Posts: 508

Plan: Atkins
Stats: 225/185/150 Female 5 feet 4 in.

BF:
Progress: 53%

Location: Upper Peninsula, Michigan

This is an excellent basic recipe for 'mousse' to which you can add what you want. I'm looking forward to trying all the variations mentioned. Today. I made a double batch and added a 12-oz. pkg. of frozen raspberries. Filled up 8 ramekins (6 oz. size?) and put those in the freezer to pull out when we have company. (Also, to make right-sized portions for my DH.. He has a tendency to overeat on sweets if it's there). Have about 3 cups left over to eat for the next few days. Thanks for a great basic recipe from which other recipes can be made.

#36 ^

Sun, Feb-27-05, 17:09

Brenjmull

Registered Member

Posts: 39

Plan: southbeach
Stats: 130/126/120 Female 5"5"

BF:
Progress:

The last time I made this I added some key lime juice and it was so GOOD, tasted like key lime cheesecake, I froze the extra in little containers and I just grab one out of the freezer on my way to work and it is thawed out when I eat it later.

#37 ^

Sun, Mar-06-05, 14:03

Iowagirl

empress of fashion

Posts: 16,339

Plan: Atkins
Stats: 178/161.5/145 Female 5'3"

BF:
Progress: 50%

Location: Iowa

I made this and used DaVinci butter rum flavored syrup instead of splenda. Now I need a lock on my refrigerator.

#38 ^

Wed, Mar-16-05, 22:30

ADDYNOVA

Registered Member

Posts: 47

Plan: Atkins
Stats: 235/185/155 Female 67

BF:22%
Progress: 63%

Location: Vancouver, Washington

I made this tonight, sooo good. In the cream cheese and sour cream I mixed in DaVinci chocolate flavor and some instant coffee instead of the splenda. Can I say sooo good again!!

#39 ^

Sun, Apr-24-05, 17:48

Petrina31

Senior Member

Posts: 2,726

Plan: Atkins
Stats: 239/168.2/150 Female 5'7

BF:whoa boy
Progress: 80%

Location: Apex, NC

I used Davinci banana syrup instead of splenda and topped with some sweetened strawberries (sweetened by Splenda of course) and can I just say- it was simply divine. Like a banana cream pie with an extra kick of cheesecake flavor.

#40 ^

Sun, Apr-24-05, 19:37

suzzee2003 suzzee2003 is offline

Senior Member

Posts: 1,183

Plan: Atkins+Black Coffee
Stats: 251/250/190 Female 5 ft. 7 in.

BF:
Progress: 2%

Location: Ohio

Looks really good! Already copied it!

#41 ^

Sat, May-07-05, 20:42

nutsnseeds nutsnseeds is offline

Senior Member

Posts: 1,923

Plan: low carb
Stats: 200/000/135 Female 5'4"

BF:
Progress: 0%

Just made some for our Mother's Day brunch tomorrow but the recipe without the sour cream. I used Davinci pineapple syrup and it tastes really good - will be even better chilled except that I really want to slice up a banana into it -- don't worry, I know better. If I had banana extract I might add that -- hmmmn let me go check.

#42 ^

Thu, May-12-05, 23:44

TRIXSTAR

entering eclipse

Posts: 121

Plan: atkins
Stats: 320/300.3/145 Female 165cm

BF:
Progress: 11%

Location: Japan

am eating it NOW!!! soooo devine...It took like 10 minutes to make if that! and I chopped (well hammer and bag chopped) 6 almonds and graciously gave a serving to my roomate who had stopped stuffing his face with Kraft dinner to drool at my dessert....

yum yum!

trix

#43 ^

Fri, May-13-05, 08:37

Nancy LC

Experimenter

Posts: 25,861

Plan: DDF
Stats: 202/185.4/179 Female 67

BF:
Progress: 72%

Location: San Diego, CA

Quote:

Originally Posted by JonBattle

Jun - I made the pudding it was wonderful. Iused Equal in powder form versus Splena as I couldnt get it. Where did the 3 g carb per serving come from. I put the ingredient list into Mastercook and it came back with 10 g carb per serving (based on 12 servings). I am suspicious of MasterCook because I substituted 4 oz of Sugar instead of Equal and it came back with 11 g of carb per serving....i.e. only 1 more g for the real thing. Anyone have any history with MasterCook and its reliability. Are there other programs/websites that you can input ingredients and get back nutrional analysis? Thanks.

Splenda, the dry sort, has 24 grams of carbs per cup. So this would have 12 just from the splenda. It's the filler they use to make Splenda measurable.

#44 ^

Fri, May-13-05, 09:07

superaunt

Senior Member

Posts: 3,410

Plan: To Stay Sane
Stats: 275/239.4/224 Female 5'3

BF:
Progress: 70%

Quote:

Originally Posted by jun keater

Dom's Cheesecake Pudding

8 oz heavy whipping cream
8 oz cream cheese - softened
8 oz sour cream
1/2 cup splenda
1 tsp vanilla

Whip the heavy cream until stiff peaks form. Set asside
Mix the rest of the ingredients until smooth. Fold in the whipped cream.

This makes 12 servings (divide equally between 12 foil muffin cups or 12 fluted glasses) ~ >3 g. carbs per serving.

Good right out of the bowl, very good chilled, and I'm testing freezing it right now...

You can add a few sliced strawberries or some blackberries or blueberries on top (add the carbs).

Enjoy!

I'm not sure if anyone's already said this, but I make this WITHOUT the sour cream, WITHOUT the splenda, WITHOUT the vanilla -- instead, I use 1/2 cup of sf raspberry (or whatever flavor you like) Davinci/Torani syrup.

SLENDID and oh so easy!!

#45 ^

Thu, Jun-02-05, 11:00

bearbear

Registered Member

Posts: 33

Plan: Atkins
Stats: 176.5/170/154 Female 5' 7"

BF:
Progress: 29%

Location: Ontario

I just made this !!

as a special dessert tonight and of course had to taste it. Boy, is this good. I am going mix in some Steel's cherry pie filling right before serving too.

I find the sour cream really makes it taste like cheesecake.

Great recipe !!