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cheesecake idea



 
 
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  #21  
Old October 3rd, 2012, 03:41 PM posted to alt.support.diet.low-carb
Dogman
external usenet poster
 
Posts: 540
Default cheesecake idea

On Wed, 3 Oct 2012 07:30:42 -0700 (PDT), "
wrote:

[...]
Sometimes I use a large spoonful of CarbQuik mixed into 10 eggs, with
western omelette stuff and shredded cheddar, underbake it a bit and Tom
warms up a square for breakfast that week.

Susan


Uh oh.... Carbquik is made from wheat. Wheat belly and dogman say
you're all gonna die!


I said no such thing, nor did Dr. Davis, douchebag.

But you might want to consider running for office.

You lie as much as any politician I know, so you'd be a natural.

......................./´¯/)
.....................,/¯../
..................../..../
............../´¯/'...'/´¯¯`·¸
.........../'/.../..../......./¨¯\
.........('(...´...´.... ¯~/'...')
..........\.................'...../
...........''...\.......... _.·´
.............\..............(
...............\.............\...

--
Dogman

"I have approximate answers and possible beliefs in different degrees of certainty
about different things, but I'm not absolutely sure of anything" - Richard Feynman
  #22  
Old October 3rd, 2012, 08:36 PM posted to alt.support.diet.low-carb
Doug Freyburger
external usenet poster
 
Posts: 1,866
Default cheesecake idea

wrote:
Susan wrote:
Jean B. wrote:


Yes, as much as I like the challenge, I don't think it's beneficial to
focus on desserts and baking. I do need to think of something I can make
ahead for breakfasts though. Maybe a nonsweet thing that gets baked in a
muffin pan. Or a quiche or something.


What's your current carb quota? At 50 grams per day it is easy to have
oatmeal for around 20 at breakfast. Every so often my wife makes a cup
of uncooked steel cut Irish oats into a big batch, cuts it into 4
portions and I have 4 breakfasts of it. It's easy to make the remaining
30 grams with low carb veggies and the half gram here and there that so
many items labeled as zero actually have.

Sometimes I use a large spoonful of CarbQuik mixed into 10 eggs, with
western omelette stuff and shredded cheddar, underbake it a bit and Tom
warms up a square for breakfast that week.


Uh oh.... Carbquik is made from wheat.


I've seen wheat-free low-carb flour replacements occasionally at
specialty food stores. No idea what the stuff is made from and based on
the combination of "wheat free low carb" it's probably nasty. But the
stuff works fine in the rare caes I can find it. No if only there would
be a wheat free low carb tortilla no matter how nasty the obscure
ingredients ...

As much as I like eggs there's no need to have traditional American
breakfast ingredients at breakfast. Veggies, meat and cheese for
breakfast. Omlette for lunch. Yum.
  #24  
Old October 4th, 2012, 12:18 PM posted to alt.support.diet.low-carb
Walter Bushell
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Posts: 142
Default cheesecake idea

In article ,
Alice Faber wrote:

"EZ-Sweetz"


If you must use Splenda "EZ-Sweetz" is available from Amazon, among
others.

--
This space unintentionally left blank.
  #25  
Old October 4th, 2012, 12:26 PM posted to alt.support.diet.low-carb
Walter Bushell
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Posts: 142
Default cheesecake idea

In article ,
Doug Freyburger wrote:

One year I tried a pumpkin pie crustless. My idea that the crust was an
essential component went out the window at that point.


My take of crust and bread in general is that basically it dilutes the
flavor and if enough sugar is added a little sweetness.

--
This space unintentionally left blank.
  #26  
Old October 8th, 2012, 04:59 AM posted to alt.support.diet.low-carb
Jean B.
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Posts: 75
Default cheesecake idea

Doug Freyburger wrote:
Jean B. wrote:
Of course, you know that. Now I do have a related problem, or I
WILL have a problem when Thanksgiving rolls around. My pumpkin
chiffon pie is served in a graham cracker crust. It is an
essential component. Has anyone here ever been able to come up
with an acceptable LC crust that simulates that?


One year I tried a pumpkin pie crustless. My idea that the crust was an
essential component went out the window at that point.

I get that pumpkin chiffon pie is not the same thing as regular pumpkin
pie that's a cross between a puree and a custard, but once I started
considering the crust an optional component for one type of pie I tried
it for other types of pies. I never have gotten around to trying it for
a sugar free all fruit but not all that low carb blueberry pie. ;^)

Me too on the ground nut suggestions.


If it were just me, I wouldn't care. I am thinking my daughter
would be bummed out. She doesn't LIKE change and looks forward to
this pie all year. Heck, maybe I should just make two versions of
the pie. It freezes well, and she could have the normal one and
see whether she likes mine for future reference. I think even for
mine, I would try a nut-based crust, if only to ascertain whether
she would be willing to switch to that in the future.

--
  #27  
Old October 8th, 2012, 05:09 AM posted to alt.support.diet.low-carb
Jean B.
external usenet poster
 
Posts: 75
Default cheesecake idea

Doug Freyburger wrote:
wrote:
Susan wrote:
Jean B. wrote:
Yes, as much as I like the challenge, I don't think it's beneficial to
focus on desserts and baking. I do need to think of something I can make
ahead for breakfasts though. Maybe a nonsweet thing that gets baked in a
muffin pan. Or a quiche or something.


What's your current carb quota? At 50 grams per day it is easy to have
oatmeal for around 20 at breakfast. Every so often my wife makes a cup
of uncooked steel cut Irish oats into a big batch, cuts it into 4
portions and I have 4 breakfasts of it. It's easy to make the remaining
30 grams with low carb veggies and the half gram here and there that so
many items labeled as zero actually have.


I think you are speaking to two different people. The above is in
response to me. I have no set quota. Low. Probably not as low
as traditional Atkins induction but not as high as you are going.
I want to lose weight, but I am looking for a sustainable WOE,
so I am eating the less carby fruits and veggies. Here I am
debating about whether I want to use 1/4 c of oats in a recipe
that will produce 8-12 servings.

Sometimes I use a large spoonful of CarbQuik mixed into 10 eggs, with
western omelette stuff and shredded cheddar, underbake it a bit and Tom
warms up a square for breakfast that week.

Uh oh.... Carbquik is made from wheat.


I've seen wheat-free low-carb flour replacements occasionally at
specialty food stores. No idea what the stuff is made from and based on
the combination of "wheat free low carb" it's probably nasty. But the
stuff works fine in the rare caes I can find it. No if only there would
be a wheat free low carb tortilla no matter how nasty the obscure
ingredients ...

As much as I like eggs there's no need to have traditional American
breakfast ingredients at breakfast. Veggies, meat and cheese for
breakfast. Omlette for lunch. Yum.



--
  #28  
Old October 8th, 2012, 05:12 AM posted to alt.support.diet.low-carb
Jean B.
external usenet poster
 
Posts: 75
Default cheesecake idea

Walter Bushell wrote:
In article ,
Doug Freyburger wrote:

One year I tried a pumpkin pie crustless. My idea that the crust was an
essential component went out the window at that point.


My take of crust and bread in general is that basically it dilutes the
flavor and if enough sugar is added a little sweetness.

I have reached that conclusion re bread--as vs the LC pitas. I
like the fact the the flavors of the fillings are way less diluted.

--
  #29  
Old October 8th, 2012, 04:15 PM posted to alt.support.diet.low-carb
Dogman
external usenet poster
 
Posts: 540
Default cheesecake idea

On Sun, 07 Oct 2012 23:54:04 -0400, "Jean B." wrote:

[...]
Of course, you know that. Now I do have a related problem, or I
WILL have a problem when Thanksgiving rolls around. My pumpkin
chiffon pie is served in a graham cracker crust. It is an
essential component. Has anyone here ever been able to come up
with an acceptable LC crust that simulates that?


Crushed almonds! DEEEEEE-licious!


I have just strewn almond meal in a buttered pan before, but I
don't think my daughter would find that acceptable. I think I
need to do some scaled down experiments.


Okay. Different strokes for different folks. But I found it to be
delicious.

http://lowcarbdiets.about.com/od/des...ndpiecrust.htm

--
Dogman

"I have approximate answers and possible beliefs in different degrees of certainty
about different things, but I'm not absolutely sure of anything" - Richard Feynman
  #30  
Old October 14th, 2012, 04:48 AM posted to alt.support.diet.low-carb
Jean B.
external usenet poster
 
Posts: 75
Default cheesecake idea

Dogman wrote:
On Sun, 07 Oct 2012 23:54:04 -0400, "Jean B." wrote:

[...]
Of course, you know that. Now I do have a related problem, or I
WILL have a problem when Thanksgiving rolls around. My pumpkin
chiffon pie is served in a graham cracker crust. It is an
essential component. Has anyone here ever been able to come up
with an acceptable LC crust that simulates that?
Crushed almonds! DEEEEEE-licious!


I have just strewn almond meal in a buttered pan before, but I
don't think my daughter would find that acceptable. I think I
need to do some scaled down experiments.


Okay. Different strokes for different folks. But I found it to be
delicious.

http://lowcarbdiets.about.com/od/des...ndpiecrust.htm


Oh, I am not doubting that for an instant, and I may very well use
it. Well, actually, I am beginning to think that almond flour has
led me to stall. :-( I suppose that means I should not do much
with other nut flours too? Boo hoo.

--
 




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