Tue, Nov-13-01, 08:36
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Registered Member
Posts: 82
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Plan: Atkins
Stats: 181/167/130
BF:
Progress: 27%
Location: Ohio
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Quote:
Originally posted by LC Sponge
I made homemade pumkin pie so I could control the sweet (I spenda'ed it) and real whip cream.
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OK, a question here. How did you figure out how much Splenda to use? I mean, pumpkin already has carbs, so do the eggs, and so does the evaporated milk, so you know it's not going to be REALLY low-carb, but I'm willing to try to reduce the carbs as long as I don't mess up the taste or texture.
I'm in charge of the pumpkin pies this year. I had basically decided to not worry about what I ate this holiday; just try to be reasonable about portions. I'll probably have to restart induction when I get home from Thanksgiving with my family, but that's OK.
Last week-end, though, I had company and made a "normal" pumpkin pie. I had some (and a few other things that had high carb counts) and woke up the next morning with a rather nasty headache. Advil took care of the headache, so I think I should be OK at Thanksgiving (don't want to ruin my visit by being sick!). I'm willing to try a pie with a few substitutions, though, to make sure that I don't have such a strong reaction, and this week-end is a perfect time to experiment.
Did you get your recipe off the recipe area here or figure it out on your own? I use the Libby's pie recipe and would prefer not to monkey with it too much.
Thanks for your help.
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