Clouds

[Methuselah]

New Prep techinique

I found using a half tsp a bit annoying. Instead, I spread plastic wrap on the bottom of a baking sheet, then spread the mixture all over the sheet in a thin layer, maybe about the same thickness that you would ice a cake. Then cover with another sheet of plastic wrap. Using a spatula or the back of a knife, draw a grid into the plastic wrap of 3/4 inch squares. When you freeze the mixture, the saran wrap comes off easily, and then the guide marks you draw will allow you to easily break the mixture into square chips.

Also, mixing in sugar free gelatin and lowering the amount of Splenda is also nice

[Anonymous]

That's a really great idea. I'll have to try it for quick fixings in a hurry.

Normally I use a tiny cookie scoop like an ice cream scooper with a metal spring for shaping out little balls of dough. It works really nice too.

[joie]

Here's how I do it:

I place all of the ingredients (room temperature) into a ziplock bag, press out the air, seal, and thoroughly mush them all together. Then I cut one of the bottom corners of the bag and pipe "kisses" onto the wax paper (it takes a little practice...but never really quite looks perfect anyway...who cares!). This way, I get lots of little, easily poppable pieces that last me a good long time.

I added a touch of lemon extract to my 'vanilla' clouds to give it a cheesecake-like flavor. Yum!

--Joie

[Sbrobin]

Has anyone tried baking these? I know nothing about cooking so I don't know what that would do.

Has anyone tried adding chocolate soy milk?

[Sbrobin]

Well, I made these according to the first poster's instructions except I added about 1/8 cup of whipping cream. They tasted mainly like eating frozen cream cheese. Not sure I'll make them again, but thanks for the recipe.

For the person asking how to enter these into Fitday, I made a batch using 1 stick Land O Lakes unsalted butter and 8 oz of Philly Original Cream Cheese and vanilla extract. The vanilla extract was so minute I didn't factor it in, but if you want to just add .5 carbs per teaspoon of it.

The total yielded:

Calories: 1600
Total Fat: 160g
Sat Fat: 112g
Cholesterol: 560mg
Sodium: 720mg
Carbs: 8g
Sugar: 8g
Protein: 16g
Vitamin A: 112%

I prepared it by spreading it on a cookie sheet about the thickness that you would ice a cake (Per the poster's suggestion), and the average piece was about 1"x1". The batch yielded 30 servings, so each individual serving would be:

Calories: 53.33
Total Fat: 5.33g
Sat Fat: 3.73g
Cholesterol: 18.67mg
Sodium: 24mg
Carbs: 0.267g
Protein: 0.533g
Vitamin A: 4%

If you make yours using a spoon or dollops, your serving size might be twice mine. Based on my servings, 3.75 clouds would give you 1 ounce of cheese.

[Desertthorn]

There are so many comments about this dessert, I didn't want it all deleted. Naja, this might make a good sticky

[James'Girl]

They were not what I expected...perhaps I did not put in enough splenda...or maybe I need to use philadelphia creamcheese. Will hold off on finishing my comments until I try them again with a better brand of creamcheese. :flowerki:

[frahgie_style]

Silly question, and I feel dumb asking, but I absolutely suck at measurements. If you made 54 using 1tsp, then it would be 3 per carb, right? What if you used 1/2 tsp as called for, and got 108....would it then be 6 to one carb? I think I'm doing too much math here!

[bcw17333]

made these tonight and all I can say is YUM!

[Stacy1968]

Odd Lunch Question

Oops...

Sorry! I hit the reply button instead of post new topic.

Duh....

[leslie0021]

YUMMMM!

I made these yesterday...WOW. All I can say is they are delish.

I bet they would be good with some SF D'avinci syrup...raspberry maybe? Adding the lemon sound soo good too.

I mixed it all in a bowl and then put it in a ziploc bag, cut the corner off and made "kisses" too. Great little treat.

[Revi]

HOW MUCH CARBS IN CLOUDS

Hey Friends

I'm gonna try to make the clouds... I saw it somewhere with heavy cream-is that right? Are they the same clouds??? Also, doesn't dairy get nasty when frozen? I tried to freeze milk when I was younger and it was bad news... lol... would someone be kind enough to give me the exact recipe again?? THANKS!!!! Also- how much carbs are in it??? I'm gonna try cooking this on a college campus, so my cooking resources are very limited....lol.... so whoever is nice enough to re-post the directions, would you please do so with super-specific needs... thank you so much!!!!!

Revi

[bcw17333]

Re: Recipes for Clouds Frozen Cheesecake Bites

Clouds

Ingredients:

1 8oz. package cream cheese
1/4 cup Splenda*
1 stick unsalted butter
1 tsp. Pure Vanilla or other flavored extracts

In bowl soften to room temperature the butter & the cream cheese. Add the vanilla & Splenda* mix with mixer till smooth and well blended. Line cookie sheet with parchment paper. With a 1/2 tsp. measuring spoon place the dollops on the paper. Put the cookie sheet in the freezer and let them freeze. When frozen put in baggies. This is ok for induction and for anytime you have a sweet craving. Whole recipe 18 carbs. Enjoy

Texaslily
265/245/135

this is from the original poster of this thread. I like to add hershey's cocoa to mine for chocolate clouds. Also it is very important that the butter be unsalted. As for the splenda it is the type you measure out, not the packets....good luck

[Revi]

does it matter what type of cream cheese is used? Should it be whipped like Tempee, or should it be more solid like Philadelphia??

Thanks, Again :P

[bcw17333]

I would just stick to regular cream cheese not the whipped type....