What did you find not agreeable about it? Was the recipe from here?

Karen

Hi Karen,

How does one explain what is disagreeable about a recipe? I can't pin it down to any particular reason ... but DH said not to try to make room for it in the fridge, just to FILE 13 it (aka garbage). :bash:

The recipe is all over the low carb net and I forget just which list I got it from but here it is, perhaps you can tell what's wrong with the recipe ..... :read2:


Cheesecake No Bake Savory Pumpkin

Recipe By :
Serving Size : 8 Preparation Time :0:20
Categories : Cheesecake Desserts-Sweets
Low Carb 5-10

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 package gelatin
1 cup boiling water
1 pound cream cheese -- 500g softened
1/2 cup pumpkin puree
1/2 teaspoon cinnamon
1 dash nutmeg
1 dash cloves, ground

Dissolve the gelatin in the boiling water in a mixing bowl. Stir well. Cut the cheese into small pieces and place in the dissolved gelatin. Add the vanilla and the sweetener and beat well with an electric mixer. Pour into a buttered pie pan (or lined muffin pan, if you prefer). Chill until firm.

... and if the attached picture got downloaded okay you'll know what we REALLY thought of the recipe.

LOL! :D

I see two problems....

1. There is no sweetener in the recipe. However, the title does say "savory" but then it's categorized as sweet.

2. There is nothing in there to lighten up the texture like whipping cream or egg whites.

You say blech, I say gak. I really like what your husband said. He was a little gentler. ;)

Don't feel bad. I pitched out a faux carrot cake that I'm trying to perfect today, after eating two pieces of course. :eek: It was much less than perfect!

I have a pumpkin chiffon pie recipe that should be appearing soon. Much better than blechy, gakky savory cheesecake.

Karen

I'm sure you must.....
 

Karen do you have the nutrional breadown for the NoBake Vancouver Cheesecake? We've been having a slice with dinner since I made it and it's really bugging me that I dont have the true breakdown's for my meals .... I'll plug everything into Fitday if required, but I thought I'd ask the creator first....

Nat

Sorry Nat! Just the carb count. I've only started to do the whole nutritional breakdown recently.

Karen

not to butt in....
 

but I will anyway...

Nat, I think I've got that one plugged in to MasterCook at home... remind me (e me at the LC FoodExperts email addy?) and I'll go dig it up for you, if you like.

Re: not to butt in....
 

Bless you Judy! I'll mail you tonight, just running out the door. Thx so much

Nat

Don't forget to post it here as well, for everyone's benefit :)

Wa'il

Here we go.. cut n pasted right from the email. Thx, Judy!

Per serving (16):

Cals: 409
fat = 40g
carbs= 5.8
fiber = 1.2
protein = 9.1g

Nat

And here I thought...
 

...that I was going to have to start a brand new thread to profess my undying gratitude to Karen for this fabulous recipe. Only to discover that a zillion other people have gotten to it before me!

Karen - its wonderful! I fed it to my entire family at Thanksgiving dinner yesterday and everyone raved (and I'm the only one low-carbing) - okay, except the lactose intolerant folks who were annoyed they couldn't eat more of it.

Lisa...really looking forward to the leftovers tonight... :D

cups and grams
 

Sorry for picking up such an old thread but I am desperate to make the receipes listed but cannot figure out what cups etc mean in grams..would you know how much an american cup is please?

Thanks

Grams in a cup
 

There are 8 ounces in a cup; 30 grams in one ounce; 240 grams in one cup. Also: 5 grams in 1 teaspoon; 15 grams in 1 Tablespoon. Hope this helps.

Well, actually, it depends on whether it's a fluid measure or a dry measure... fluids are in fractions of Litres and dry is usually in grams, and every ingredient has it's own weight-by-volume.

There's a reference to a great cookery conversions webpage somewhere in this Forum (several places) but I can't remember where it is at the minute. I do, however, have a mostly converted copy of this recipe in MasterCook format... here's the ingredients portion.

NOTE that the Teaspoons and Tablespoons below need to be converted to fluid or volume measures, which is mL or milliLitres internationally.

NOTE also that in North America, many products come in close approximations of converted pounds-to-grams packages. E.g., a pound isn't precisely 500g (it's 454g actually) but packages will come in 500g measures quite often.

No-Bake Vancouver Cheesecake

Recipe By :Judi IslandGirl
Serving Size : 16

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups almonds, dried -- ~ 175g
3 tablespoons unsalted butter -- ~ 50g
2 tablespoons sweetener, Brown SugarTwin granular
2 pinches ground cinnamon
5 teaspoons unsweetened gelatin powder -- ~ 10g
2 cups whipping cream -- ~ 500mL
3 whole large eggs -- separated
2 pounds cream cheese -- ~ 908g
1/4 cup sweetener, Splenda granular -- ~ 4 Tbsp
1/4 cup sweetener, White SugarTwin granular -- ~ 4 Tbsp
2 teaspoons vanilla extract

Chop or pulse the almonds in a food processor so half of them are finely chopped and half of them remain coarse.

In a heavy pot melt the butter over medium heat until it turns a rich, nutty smelling brown. Add the almonds, Sugar Twin and cinnamon. Stir well and press into the bottom of a 10-inch spring form pan. Refrigerate.

Place 1 cup of the whipping cream in a heatproof bowl. Sprinkle the gelatin over the whipping cream and let stand until softened. Beat in the egg yolks. Over a pot of simmering water beat the mixture with a whisk until it thickens and increases slightly in volume. Remove from the heat and let cool slightly.

Beat the cream cheese until smooth. Add the Splenda, Sugar Twin and vanilla. Beat until well combined. Beat in the gelatin mixture.

Beat the remaining cream to stiff peaks and fold into the cream cheese mixture. Beat the egg whites to medium peaks and fold into the cream cheese mixture.

Pour into the prepared crust and chill overnight.

To cut a cheesecake neatly, Dip your knife into very hot water and wipe the water off before making each cut. Lining the bottom of the pan with parchment paper will help the crust lift off the pan cleanly.

Source:
"www.lowcarb.ca"
Copyright:
"Karen Barnaby"

thank you very much
 

I will try it out next week
L

Karen, I'm new to this forum and it's been great. It just became fabulous for this cheesecake lover!!!!!!!!!!!!!!!!!!!!!!!! :wave: Shelly Fell