I need ideas

[Jenileigh]

Tonight I roasted radishes with my porkchops and it was delicious. Very satisfying. Where is that recipe of the low carb cheesecake? toss some allowed creamy comfort foods my way. Thanks ladies!

[atkinsgal08]

Re: I need ideas

Did you look here:

Atkins Food and Recipes - Atkins Diet

Linda's Low Carb Menus & Recipes - Home

LowCarbRecipeBox : Low Carb Recipe Box

There's more than one low carb cheesecake recipe!

[Jenileigh]

Re: I need ideas

Yes, I know there is more than one. I'm hoping to have one recommended that one of you have made. Pros and cons. Which one is the best so to speak. Thanks for the links, I'm going through Linda's now.

[Jenileigh]

Re: I need ideas

And where do you buy carbalose flour or carbquick?

[atkinsgal08]

Re: I need ideas

>>Which one is the best so to speak.>>

The one YOU like best.

>>nd where do you buy carbalose flour or carbquick?>>

On line.

It's not suitable for Induction though.

[Jenileigh]

Re: I need ideas

Well, I don't have a lot of money to try different things for Thanksgiving. Surely someone here can recommend one.

Yes, I was reading that the Carbquik isn't suitable for Induction.

[mission to lose]

Re: I need ideas

Well, I don't have a lot of money to try different things for Thanksgiving. Surely someone here can recommend one.

Yes, I was reading that the Carbquik isn't suitable for Induction.

I have made this one, and it was enjoyed by non-Atkins people. I think it is from Linda's Lowcarb. There is a neat picture, but it won't copy/paste to this site.

Just don't make the crust.

MOM'S CHEESE PIE
Low carb cookie crust, optional (I used Ellie's Peanut Butter Cookies)
16 ounces cream cheese, softened
1 1/8 cups granulated Splenda or equivalent liquid Splenda
Dash salt
3 eggs
3/4 teaspoon vanilla
Topping (optional)
Topping:
1 cup sour cream
2 tablespoon granulated Splenda or equivalent liquid Splenda
1 teaspoon vanilla



Crust:
1 1/2 cups Ellie's Peanut Butter Cookie crumbs, about 16 cookies or 5 ounces
6 tablespoons butter



If using a crust, melt the butter in 9 1/2-10" glass pie plate using a microwave. Add the crumbs and mix well, then pat over the bottom and about 1 inch up the sides of the plate. Press firmly and evenly into the pan. Freeze while preparing the filling.



In a medium bowl, beat the cream cheese with an electric mixer until smooth. Add the Splenda, salt, eggs and vanilla and beat just until well-combined. Pour into the crust and bake at 350º 20 minutes. Remove from the oven and let cool 15 minutes. Meanwhile, raise the oven temperature to 450º. Mix the topping ingredients and spread over the pie. Bake 5 minutes. Cool, then chill well before serving.
Makes 8-12 servings
Can be frozen (see note below)



With granular Splenda:
Per 1/8 recipe: 484 Calories; 45g Fat; 11g Protein; 10g Carbohydrate; 1g Dietary Fiber; 9g Net Carbs
Per 1/12 recipe: 323 Calories; 30g Fat; 8g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per 1/8 recipe: 469 Calories; 45g Fat; 11g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
Per 1/12 recipe: 313 Calories; 30g Fat; 8g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
[IMG]file:///C:/DOCUME%7E1/Ben/LOCALS%7E1/Temp/msohtml1/01/clip_image001.gif[/IMG]
CHEESECAKE FILLING (whole batch):
With granular Splenda:
1924 Calories; 173g Fat; 53g Protein; 42g Carbohydrate; 0g Dietary Fiber; 42g Net Carbs
With liquid Splenda:
1816 Calories; 173g Fat; 53g Protein; 15g Carbohydrate; 0g Dietary Fiber; 15g Net Carbs
TOPPING (whole batch):
With granular Splenda:
517 Calories; 48g Fat; 7g Protein; 14g Carbohydrate; 0g Dietary Fiber; 14g Net Carbs
With liquid Splenda:
505 Calories; 48g Fat; 7g Protein; 11g Carbohydrate; 0g Dietary Fiber; 11g Net Carbs
CRUST (whole batch):
1429 Calories; 138g Fat; 30g Protein; 27g Carbohydrate; 7g Dietary Fiber; 20g Net Carbs
I used a very old recipe that my Mom always used to make, but substituted Splenda for the sugar and low carb cookie crumbs for the graham cracker crust. I was very pleased with the results, although I think there's no real substitute for graham cracker crust. This cheesecake is very creamy and the topping adds a little bit of tartness. You could substitute any low carb cookie crumbs of your choice. Depending on how much butter is in your cookies, you may need to decrease the amount of butter. I'd start with 4 tablespoons and add more if needed.

[imagood1]

Re: I need ideas

if you want something for Thanksgiving try Pumpkin desert....it's legal, a great way to get fiber in you and isn't so sweet that it might trigger your sweet tooth again.

[Shrew2u]

Re: I need ideas

I made a lemon cheese pie tonight that was based on the recipe on the back of the HoneyMaid Graham Cracker crust (swapping granulated Splenda for sugar), with a blueberry topping (for OWL Rung 4+) of my own devise. Link to recipe. It was pretty good - and pretty easy not to eat the crust. When I make it again, I'll up the lemon juice by a half-tablespoon to boost the lemon flavor.

I'm going to try a crust recipe I saw on Blaine's Low Carb Kitchen (using roasted pecans), since it would be appropriate for my OWL Rung. Until then, I'm OK with using a non-legal crust that non-Atkins-followers can enjoy while I nosh on the innards and topping.

[Aways2Go]

Re: I need ideas

I made a lemon cheesecake from Linda's website and substituted keylime juice I had that said it could sub one for one with lemon juice.

OMG it was SO SOUR! I guess that keylime didn't sub well, despite what the bottle said. I ended up adding a lot of extra splenda to try to overcome it and it still couldn't. That added lots of extra carbs (granular splenda) and I still didn't enjoy it nearly as much as the very simple, very plain cheesecake recipe below I got from Linda's website. I might try it again sometime but would cut the keylime juice WAY down - like probably in half. But won't be experimenting with holiday guests on that one.

The easiest one (no bake) that I have tried is this one... (no crust, simple ingredients)
Linda's Low Carb Menus & Recipes

It was good, but the slices are a little thin. If I was making this for a holiday, I might be tempted to double the recipe and make the slices twice as thick by using the same size pan.

I also took some frozen blueberries and cooked them down for a few minutes for a topping. It made a nice touch and it went over well with non-Atkins folks who tried it. I think I may have added a spoon of butter and just a little splenda to the blueberry topping as it was cooking down, but it wasn't much and may not have even been necessary.

[Jenileigh]

Re: I need ideas

Thanks everyone, that helps to narrow things down for me!