Anyone try this with bulk Splenda yet? Have a dinner party this weekend and I think that this over some berries will be a nice way to end the meal.

Yep! It works just fine!

Karen

I looked up the French Silk Pie recipe and it sounds delicious, but I have a question that makes me sound pretty ignorant - do you leave the eggs in their shell when you coddle them? If not, could you give me more detail as to what to do with them. Obviously, I have never coddled eggs before!

I want to make this for a dinner on Sunday - I'm sure it will make quite a hit.

Thanks.

Karen D.

Do you mean this recipe?

http://forum.lowcarber.org/showthread.php?t=72379

When you coddle an egg, you're just warming it up. Drop a room temperature egg in the shell in boiling water for 30 seconds then remove it.

Karen

The recipe I was planning to use is the one called "Aimee's Original French Silk Pie" which is posted in the Stevia Cheesecake thread. Thank you for the education on coddled eggs!

Karen D.