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  #61   ^
Old Sun, Jun-29-03, 12:23
maryt49 maryt49 is offline
New Member
Posts: 13
 
Plan: Started Atkins on 4/26/03
Stats: 202/190/145
BF:
Progress: 21%
Location: Dallas
Default

I tried this receipe and the flavor was good, no AS aftertaste, but it tastes like chocolate grease! Would it work better if I beat the egg whites and folded them in at the end?
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  #62   ^
Old Wed, Jul-09-03, 10:07
wendi77 wendi77 is offline
New Member
Posts: 15
 
Plan: Atkins
Stats: 285.5/280.5/140
BF:BMI 45/44/25
Progress: 3%
Location: Roseburg, Oregon
Default French Silk Pie

Ok I made this pie from a post waaaayyy back in November. Azure posted the recipe adapted to LC from Martha Stewart. Mine turned out bitter. Is it supposed to be bitter-that bitter? Also is unsweetened chocolate darker than regular sweetened chocolate? My choc w/no sugar was really dark and I didn't bother to read the box and I may have gotten dark chocolate which would have made it more bitter. I want to serve this at BUNCO. Help! Did I do something wrong?

Thanks,
Wendi
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  #63   ^
Old Fri, Jul-11-03, 10:22
lisam33 lisam33 is offline
Registered Member
Posts: 58
 
Plan: Atkins
Stats: 200/174/115
BF:
Progress: 31%
Location: St. Louis MO
Default

I've never made this recipe but my experience with unsweetened chocolate is that it is bitter. Its probably just that you dont care for the chocolate taste. You might adjust the sweetener some to try to make it sweeter. The unsweetened chocolate that I have used, Bakers and Nestle is relatively dark colored. The taste of it, even with splenda added, is more like dark chocolate than milk chocolate so if you arent a fan of dark choclate, that might be why you dont care for it. I have tried to make it more milk chocolate like with extra splenda and cream, but its just not the same.
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  #64   ^
Old Fri, Jul-11-03, 10:46
wendi77 wendi77 is offline
New Member
Posts: 15
 
Plan: Atkins
Stats: 285.5/280.5/140
BF:BMI 45/44/25
Progress: 3%
Location: Roseburg, Oregon
Default

I looked at the box and it is just regular unsweetened. I found another recipe which I think will help. The original was:
1 1/2 stick butter
1 cup Splenda
3 oz Unsweetened chocolate
3 eggs
1.5 Tsp vanilla Extract

The revised version:
1 stick butter
2 oz chocolate
1 tsp vanilla
2 eggs
1 c Splenda

And it was wonderful. I made the revision for BUNCO with real sugar for the non-LCers and they tasted the LC and said not much difference.

Thanks for your reply.
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  #65   ^
Old Sun, Aug-03-03, 10:23
el corazón el corazón is offline
Senior Member
Posts: 888
 
Plan: South Beach
Stats: 151/148/125 Female 5'7"
BF:
Progress: 12%
Default

Has anybody tried the Da Vinci Chocolate syrup instead of the unsweetened chocolate?
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  #66   ^
Old Thu, Aug-21-03, 17:42
bump bump is offline
Registered Member
Posts: 50
 
Plan: atkins
Stats: 162/156/145 Female 5'9
BF:
Progress:
Default french silk pie

Just wondering if anyone had trouble dishing this pie out of the pan? The pie is absolutely wonderful( superb in fact) but when I went to dish it out, it wanted to stick and crumbled a bit. Suppose I could spray the pie plate before adding mixture?
bump
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  #67   ^
Old Thu, Aug-21-03, 18:53
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Azure Azure is offline
Senior Member
Posts: 177
 
Plan: Low carb and clean eating
Stats: 355/277/180 Male 5'11"
BF:
Progress: 45%
Location: Worcester, MA
Default

Someone had a great suggestion (I'm too lazy to go look up who) about putting plastic wrap in the dish before pouring in the "batter". Then you can slide the piece you want, and pull up the edge of the plastic wrap to dislodge it.
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  #68   ^
Old Mon, Sep-01-03, 18:09
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Jeffy Jeffy is offline
Senior Member
Posts: 125
 
Plan: Atkins
Stats: 214/205.5/169 Male 5'10
BF:?
Progress: 19%
Location: Fresno, Ca
Default

I made the silk pie and it still has the strong taste of the bakers chocolate. Does that mean there is not enough sweetener in it? I decided to fold the whipped cream into the silk pie after it set in the fridge for 45 min. Hopefully that will make it creamier (took the suggestions of one of the posts.) I wonder how this would taste with some creame cheese in it?
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  #69   ^
Old Thu, Oct-09-03, 13:10
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j. mcadams j. mcadams is offline
Senior Member
Posts: 17,220
 
Plan: Weight Watchers
Stats: 305/221/180 Female 5'3''
BF:
Progress: 67%
Location: louisville kentucky
Default

I have a question??? What are pasterized eggs. I always just buy the ones in the grocery. Never knew there was a pasterized egg. I need information please.

joan
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  #70   ^
Old Tue, Nov-18-03, 11:55
cac826 cac826 is offline
New Member
Posts: 5
 
Plan: personalized
Stats: 215/185/175 Male 5'9
BF:31/22/15
Progress:
Default

so I messed up and used all salted butter. I didn't reaize there was salted butter in the house. Oops. Here's the problem. My pie tastes horribly salty. It's actually unedible. Is there anything I can do to save this pie? Everything else is great, just tastes like a salt lick.
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  #71   ^
Old Tue, Nov-18-03, 12:42
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letsgo letsgo is offline
Senior Member
Posts: 161
 
Plan: Atkins
Stats: 194/182.5/140 Female 63inches
BF:
Progress: 21%
Location: Denver, Co
Default

HEHEHE That actually sounds like a PMS dream! Chocolate AND Salty? I might have to try that
I actually did something like that before and I think it might be time to say goodbye to the creation.
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  #72   ^
Old Mon, May-17-04, 20:34
missymagoo missymagoo is offline
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Posts: 652
 
Plan: atkins
Stats: 218/187/158 Female 5'5"
BF:
Progress:
Default

i am going to have to try this one. desserts are my weekness. sue
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