Thanksgiving Induction-Friendly???

[BabyDreamer]

Hello All,

I am still a newbie, but I want to be prepared for Thanksgiving. In my family, the menu is already in debate. Anyway, this year three of the seven people in attendance will be on low-carb. My husband and I follow Atkins and my baby sister (in college) is on South Beach.

I plan on having much turkey, a big "carb-friendly" salad, green beans and something with cauliflower (haven't found that recipe yet). The point is dessert.

My husband loves chocolate cheesecake and I love pumpkin pie. Does anyone actually know of a dessert that is induction friendly that would satisfy either of these cravings? I am a good cook, so the recipe doesn't have to be easy, just induction friendly and palatable. I have looked through the recipe forums, but I want something one of you all actually likes.

Any help would be greatly appreciated cause if you tell me how, I can make it.

Deb

[Brook]

Re: Thanksgiving Induction-Friendly???

Ahhh yes You can do a pumpkin cheese cake sans crust (the crusts for low-carb pies are typically made from almond meal or some sort of nut flour).

Here's a recipe I have tucked away: (found it at LCF's recipe room)

CRUST


3/4 cup pecans (finely chopped)
3/4 cup Almond Flour
2 Tablespoons butter (melted)


FILLING


16 ounces cream cheese -- softened
1 cup splenda (pourable) or sugar substitue that is equal to 1 cup of sugar.
16 ounces pumpkin
3/4 cup sour cream
2 teaspoons vanilla
1 1/2 teaspoons of pumpkin pie spice
1/4 teaspoon salt
4 large eggs -- room temperature

CRUST


Combined finely chopped pecans with Almond Flour (or Almond Meal). Stir Melted butter into the nut mixture. Press the nut mixture into the bottom and 1 1/2 inch up the sides of a springform pan. Set aside while you make the filling.


FILLING


Blend cream cheese with the sugar substitute until creamy... add the rest of the ingredients except the eggs together well... Add eggs, one at a time until just blended. Pour over the crust.


Bake in a 325 degree oven for 1 hour. Remove from oven. Run a knife around the outside edge of the pan to loosen the cheese cake from the sides, to keep it from cracking. Let cool completely. After it cools refrigerate the cheesecake overnight. The cheesecake may shrink from the sides while cooling, but that is okay.. you are going to love the flavor.. Have a piece for breakfast, it is goooood!!! Tastes just like pumpkin pie... but only better!


Nutritional Information:


Per Serving (excluding unknown items): 211 Calories; 18g Fat (74.5% calories from fat); 7g Protein; 7g Carbohydrate; 1g Dietary Fiber; 83mgCholesterol; 139mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.


If you would like to make this recipe without the crust it will work also... Here is the Nutritional information without the crust...


Per Serving (excluding unknown items): 148 Calories; 13g Fat (79.7% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 137mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat. Number of Servings: 16


or :

1 8 oz pkg cream cheese
1/4 C Splenda
1 egg
1 tsp almond extract


1 egg
2 egg whites
1 15 oz can pumpkin
2/3 C Splenda
1 C whipping cream or Half and Half
3 tsp pumpkin pie spice
1 tsp vanilla
? tsp salt

Preheat oven to 400 degrees.
Spray bottom of pan pie pan or 8x8 glass pan.
Combine first 4 ingredients and mix well until smooth.
Spoon into pan to make bottom layer.
Beat eggs. Add remaining ingredients. Mix.
Pour over cream cheese layer


Bake at 400 degrees for 15 minutes.
Then lower oven temperature to 325 degrees.
Bake an additional 45 minutes.


Cool.
Top with whipped cream.
Refrigerate left-overs.


HTHS
Check the recipe section here for a chocolate cheesecake and if ya don't find one, holler!

~Brook

[BabyDreamer]

Re: Thanksgiving Induction-Friendly???

Thanks! I am going to give this one a whirl!

Deb

Ahhh yes You can do a pumpkin cheese cake sans crust (the crusts for low-carb pies are typically made from almond meal or some sort of nut flour).

Here's a recipe I have tucked away: (found it at LCF's recipe room)

CRUST


3/4 cup pecans (finely chopped)
3/4 cup Almond Flour
2 Tablespoons butter (melted)


FILLING


16 ounces cream cheese -- softened
1 cup splenda (pourable) or sugar substitue that is equal to 1 cup of sugar.
16 ounces pumpkin
3/4 cup sour cream
2 teaspoons vanilla
1 1/2 teaspoons of pumpkin pie spice
1/4 teaspoon salt
4 large eggs -- room temperature

CRUST


Combined finely chopped pecans with Almond Flour (or Almond Meal). Stir Melted butter into the nut mixture. Press the nut mixture into the bottom and 1 1/2 inch up the sides of a springform pan. Set aside while you make the filling.


FILLING


Blend cream cheese with the sugar substitute until creamy... add the rest of the ingredients except the eggs together well... Add eggs, one at a time until just blended. Pour over the crust.


Bake in a 325 degree oven for 1 hour. Remove from oven. Run a knife around the outside edge of the pan to loosen the cheese cake from the sides, to keep it from cracking. Let cool completely. After it cools refrigerate the cheesecake overnight. The cheesecake may shrink from the sides while cooling, but that is okay.. you are going to love the flavor.. Have a piece for breakfast, it is goooood!!! Tastes just like pumpkin pie... but only better!


Nutritional Information:


Per Serving (excluding unknown items): 211 Calories; 18g Fat (74.5% calories from fat); 7g Protein; 7g Carbohydrate; 1g Dietary Fiber; 83mgCholesterol; 139mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.


If you would like to make this recipe without the crust it will work also... Here is the Nutritional information without the crust...


Per Serving (excluding unknown items): 148 Calories; 13g Fat (79.7% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 137mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat. Number of Servings: 16


or :

1 8 oz pkg cream cheese
1/4 C Splenda
1 egg
1 tsp almond extract


1 egg
2 egg whites
1 15 oz can pumpkin
2/3 C Splenda
1 C whipping cream or Half and Half
3 tsp pumpkin pie spice
1 tsp vanilla
? tsp salt

Preheat oven to 400 degrees.
Spray bottom of pan pie pan or 8x8 glass pan.
Combine first 4 ingredients and mix well until smooth.
Spoon into pan to make bottom layer.
Beat eggs. Add remaining ingredients. Mix.
Pour over cream cheese layer


Bake at 400 degrees for 15 minutes.
Then lower oven temperature to 325 degrees.
Bake an additional 45 minutes.


Cool.
Top with whipped cream.
Refrigerate left-overs.


HTHS
Check the recipe section here for a chocolate cheesecake and if ya don't find one, holler!

~Brook

[sidrah]

Re: Thanksgiving Induction-Friendly???

I made the pumpkin cheesecake plenty of times...I usually top it with cream I whip up. Everyone will usually eat it, or have sugar free jello. We do the low fat brothers and low sugar (me, aunt, mom) and lots of turkey is a good start. I just usually have more of the vegetables with whatever kind of cheese sauce or butter I whip up and they have teh stuffing and manicotti or lasagna.

My favorite is pumpkin or squash with turkey....I make SF cranberry jello too so I can get some sugar free cranberry taste. A day of jello never hurt me.

[BabyDreamer]

SF Cranberry Jello?

Is the SF cranberry a Jello product because I have never seen it and I have actually looked for it.

Deb

I made the pumpkin cheesecake plenty of times...I usually top it with cream I whip up. Everyone will usually eat it, or have sugar free jello. We do the low fat brothers and low sugar (me, aunt, mom) and lots of turkey is a good start. I just usually have more of the vegetables with whatever kind of cheese sauce or butter I whip up and they have teh stuffing and manicotti or lasagna.

My favorite is pumpkin or squash with turkey....I make SF cranberry jello too so I can get some sugar free cranberry taste. A day of jello never hurt me.

[sidrah]

Re: Thanksgiving Induction-Friendly???

Yup, Jell-O. Cosby endorsed!!! I have only ever seen the small boxes of it, not the big ones. Let me go check and see if they even still make it...

says so. try this and maybe you cna haev better luck finding a store by store that sellls it http://www.kraftfoods.com/jello/main...family_gelatin

good luck...sometimes I make the relish salad ...not really that recipe, but I make my own. Same idea

[sidrah]

Re: Thanksgiving Induction-Friendly???

I was in the store today and didn't think to look. i jsut wrote to them to see if it's available in all markets. Will let you know what they say!

[BabyDreamer]

Re: Thanksgiving Induction-Friendly???

Sidrah,

Thanks so much. That is very nice!

Deb

I was in the store today and didn't think to look. i jsut wrote to them to see if it's available in all markets. Will let you know what they say!

[sidrah]

Re: Thanksgiving Induction-Friendly???

Debbie, I rec'd this today. I am in Phoenix now, s that was the zip code. maybe it is different in your area. Write and ask!

Hi Teresa,

Thank you for visiting http://www.kraftfoods.com/.
I wanted to get back to you in regard to availability of JELL-O(r) Brand Gelatin Dessert Cranberry Flavor in a store near you. I'm sorry to disappoint you, but, unfortunately we are unable to locate a grocery store in your area that currently has the particular product you are interested in purchasing. However, I'd be glad to place an order for you. Our Kraft/NetGrocer team may be reached at 888-849-5612 from 9:00 a.m. - 9:00 p.m. Eastern Standard Time.

We do sell this product nationally, however, please understand that the decision to carry certain products in regional areas is determined by the grocery store. This is often determined by what tastes or type of products sell best in these areas.


You may also want to speak with your grocery store manager to see if JELL-O(r) Brand Gelatin Dessert Cranberry Flavor is a product they can stock in their store.

It was great hearing from you, and remember we're always updating our site so visit us again soon!

Kim McMiller
Associate Director, Consumer Relations

~~TLXEA_11954438~~N

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Is cranberry jello (sugar free variety) still readily available and if so, do all markets carry it or only select stores?

[Momtofour]

Re: Thanksgiving Induction-Friendly???

I never thought about the cranberry jello. Thanks for the hint. That will definately be on our table. My mom is so sweet and is making an Atkins feast. Something that she is making that I don't see on here is an asparagus cheese sauce thing. It sounds strange but it is wonderful. We used to make it before Atkins. You line a pan with cooked asparagus, cover in a cheese sause, and then top with sliced boiled eggs and bake. We will also be having a pumpkin cheesecake for dessert.

I am still stunned at how easy an Atkins holiday dinner can be. We will be able to soar through this while sticking to plan.

[MotherOfGizmo]

Re: Thanksgiving Induction-Friendly???

I don't know if anyone pointed out that a nut crust is not going to be induction friendly although I do see Brook gave counts w/o the crust.

[2big4mysize]

Re: Thanksgiving Induction-Friendly???

we have a whole section on thanksgiving in the holiday meals section of the food forums down on the lower part of the board.