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  #1   ^
Old Sun, Jul-05-09, 21:20
smileyblon smileyblon is offline
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Posts: 2
 
Plan: Protein Power
Stats: 276/266/145 Female 63"
BF:
Progress: 8%
Talking Karen Barnaby's cheesecake is "to die for"!

Thank you so much, Karen, for this awesome recipe. It was gobbled down by my 4th of July guests topped with strawberries and blueberries. I used toasted walnuts instead of Brazil Nuts in the crust and they worked well. Yummy!

Karen's New York Style Cheesecake with Brazil Nut Crust

Last edited by Rosebud : Sun, Jul-05-09 at 21:47.
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  #2   ^
Old Mon, Jul-06-09, 15:31
Citruskiss Citruskiss is offline
I've decided
Posts: 16,864
 
Plan: LC
Stats: 235/137.6/130 Female 5' 5"
BF:haven't a clue
Progress: 93%
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Yes, it's pretty amazing isn't it? I get asked for it frequently - my diabetic uncle loves it, and more recently - my stepdaughter 'requested' it for her bridal shower a few months back. No one at the party could believe it was low carb!

Here's one variation I made for my husband's birthday awhile back:



I painted the sides with smashed up blueberry juice.
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  #3   ^
Old Mon, Jul-06-09, 15:37
bella_meow's Avatar
bella_meow bella_meow is offline
Senior Member
Posts: 1,555
 
Plan: Atkins/Meat & Egg
Stats: 218/159.2/135 Female 5'3
BF:
Progress: 71%
Location: Spokane Valley, WA
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what is sugar twin and brown sugar twin????
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  #4   ^
Old Mon, Jul-06-09, 15:38
Citruskiss Citruskiss is offline
I've decided
Posts: 16,864
 
Plan: LC
Stats: 235/137.6/130 Female 5' 5"
BF:haven't a clue
Progress: 93%
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Quote:
Originally Posted by bella_meow
what is sugar twin and brown sugar twin????


Those are available in Canada - there should be an alternative suggestion in the recipe for equivalent amounts for regular Splenda.

This is *the best* cheesecake ever, I swear. Well worth making. Will wow everyone.
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  #5   ^
Old Mon, Jul-06-09, 16:04
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GlendaRC GlendaRC is offline
Posts: 8,787
 
Plan: Atkins maintenance
Stats: 170/120/130 Female 65 inches & shrinking
BF:
Progress: 125%
Location: Victoria, BC Canada
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Quote:
Originally Posted by bella_meow
what is sugar twin and brown sugar twin????

Sugar Twin is also available in the US but it's made from a different sweetener - in Canada it's sodium cyclamate. I'm not sure where in WA Hartline is, but if it's anywhere near the border, a quick trip into Canada and you'll find it's available at any grocery store in the sugar and baking aisle.

PS - it measures spoon for spoon the same as sugar, so granular Splenda would use the same amount as Sugar Twin.

Last edited by glendarc : Mon, Jul-06-09 at 16:06. Reason: to add content
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  #6   ^
Old Mon, Jul-06-09, 17:38
Citruskiss Citruskiss is offline
I've decided
Posts: 16,864
 
Plan: LC
Stats: 235/137.6/130 Female 5' 5"
BF:haven't a clue
Progress: 93%
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I just went and read the link to the recipe - and there aren't instructions for alternate amounts for regular granular Splenda - thanks glendarc for clearing that one up
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  #7   ^
Old Mon, Jul-06-09, 18:39
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LukeA LukeA is offline
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Posts: 2,326
 
Plan: gluten free atkins maint.
Stats: 250/155/180 Male 6 foot 3 inches
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Progress: 136%
Location: Saskatoon, Saskatchewan
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Quote:
Originally Posted by Citruskiss
I just went and read the link to the recipe - and there aren't instructions for alternate amounts for regular granular Splenda - thanks glendarc for clearing that one up


In her book the low carb gourmet, she elaborates and indeed says to use more splenda if you are not combining it with sugar twin. So you were actually right in the first place.
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  #8   ^
Old Mon, Jul-06-09, 19:25
Citruskiss Citruskiss is offline
I've decided
Posts: 16,864
 
Plan: LC
Stats: 235/137.6/130 Female 5' 5"
BF:haven't a clue
Progress: 93%
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Quote:
Originally Posted by LukeA
In her book the low carb gourmet, she elaborates and indeed says to use more splenda if you are not combining it with sugar twin. So you were actually right in the first place.


Yep - I make the 'book' version - from "The Low Carb Gourmet". Love that cookbook!

You know, I hadn't been looking through it so much lately, because I've gone gluten and dairy-free, and recently I was looking again through The Low Carb Gourmet, and realized there are a number of gluten-free and dairy-free recipes.

I have a party coming up, and I think I'm going to try one of her themed dinner party ideas. Not sure which one yet, but am looking forward to it.
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  #9   ^
Old Tue, Jul-07-09, 07:16
smileyblon smileyblon is offline
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Posts: 2
 
Plan: Protein Power
Stats: 276/266/145 Female 63"
BF:
Progress: 8%
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I live in Texas and find Sugar Twin and brown Sugar Twin at Tom Thumb grocery stores. It is also made with sodium saccharin and maltodextrin. I have used it in my coffee for years. I used the granular Splenda and Sugar Twin in the proportions in the recipe and it came out great! No aftertaste and it cut like a New York Cheesecake.
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  #10   ^
Old Tue, Jul-07-09, 08:52
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Nancy LC Nancy LC is offline
Experimenter
Posts: 45,211
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
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Quote:
Originally Posted by Citruskiss
Yep - I make the 'book' version - from "The Low Carb Gourmet". Love that cookbook!

You know, I hadn't been looking through it so much lately, because I've gone gluten and dairy-free, and recently I was looking again through The Low Carb Gourmet, and realized there are a number of gluten-free and dairy-free recipes.

I have a party coming up, and I think I'm going to try one of her themed dinner party ideas. Not sure which one yet, but am looking forward to it.

Yeah, there are! I love her book too. It's really a beautiful book.
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  #11   ^
Old Fri, Oct-16-09, 23:46
ana malock ana malock is offline
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Posts: 4
 
Plan: none
Stats: 20/140/120 Female 5'7"
BF:
Progress: 120%
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Great recipe! I am gonna include this one to our Halloween party! All my girlfriends will looove it! so it is going to be a real TREAT!
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