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I had a different eureka, Patricia. I just realized this morning, that as I now have brown sugar cyclamate, I can use my beloved Betty Crocker 1947 (Mom's cookbook) recipe for the pumpkin pie. I'll just cut the sweet the way I always did, and sub out HWC for milk.
I fell into lowcarb heaven at a Friendsgiving event over the weekend. My friend brought a collard green dish that was the best thing on the table! It was just bacon, onion, collard greens and heavy cream topped with parmesan cheese and baked. IT WAS SO GOOD! I am definitely adding that to my completely LC Thanksgiving plan this year!
Wow, that dish sounds really good. I may make that for my xmas eve supper
Plan: the FightDoctors plan
So being that I am on this side of the water we don't celebrate Thanksgiving. However, it has given me a great opportunity to try out my new recipe for chocolate pumpkin pie. This is as low carb as I can get, and the pastry is almond flour, the filling raw cocoa beans and pumpkin puree.
I am currently using splenda / nutrasweat as sweaters, but hoping to move to stevia as soon as it comes though the post.
Unfortunately I think I overdid the cinnamon, and it could do with some cream cheese to stop it drying as much.