| Mammee
|
|
|
Found this recipe for French Silk Pie at http://www.sobecookbook.com/ It doesn't say it's for P1, but I thought if I use "I Can't Believe it's Not Butter" I might be able to use it. Anybody able to help??
FRENCH SILK PIE
4 Servings
1/2 c butter, softened
2/3 c Splenda
2 oz unsweetened baking chocolate
1 tsp vanilla
1/2 c refrigerated or frozen egg product, thawed
Cream butter and Splenda together. Melt chocolate and blend into
butter mixture when cooled. Stir in vanilla. Add egg product. Beat
well with mixer until smooth. Chill 1-2 hours minimum.
Top with Cool Whip Free whipped cream, if desired. |
|
Sun Jan 11, 2004 8:15 pm |
|
| Patti
|
|
|
Sounds good. Let us know how it turns out.
Sorry I don't know the answer to your question though.
Patti |
|
Sun Jan 11, 2004 10:13 pm |
|
| Melanie
|
|
|
I made this two ways. First time I used real eggs, so I baked it. It turned out like a really moist brownie and OMG was it good!
The second time, I used fake eggs so I just let it set in the fridge for a couple of hours. It's very French silk pie-like, definitely. And I used I Can't Believe Light both times. The second version (unbaked) was incredibly rich. I couldn't eat very much of it, but it was still really good. I put a little light whipped cream on top too. |
|
Mon Jan 12, 2004 2:05 pm |
|
| WONtenor
|
|
|
| Can't wait to get the ingredients and give it a try!!! :lol: |
|
Mon Jan 12, 2004 2:14 pm |
|
| Mammee
|
|
|
| Thanks Melanie for letting my know how it turns out. Did you use it during Phase 1? |
|
Mon Jan 12, 2004 5:09 pm |
|
| Melanie
|
|
|
Mammee wrote: Thanks Melanie for letting my know how it turns out. Did you use it during Phase 1?
Yes. I've eaten it three times this week. :) But very small portions. As I said, it's incredibly rich. |
|
Mon Jan 12, 2004 7:44 pm |
|
| steve
|
|
|
| I tried it last night. I divided the mixture into three dessert glasses and chilled them. It tasted bitter to me, not what I expected. So next time I think I'll change the ingredients slightly. I'd like to try baking it like Melanie did. But this was the closest thing to a regular dessert that I've had since I started this diet, so it was a welcomed guest at my table! |
|
Tue Jan 13, 2004 1:43 pm |
|
| Melanie
|
|
|
steve wrote: I tried it last night. I divided the mixture into three dessert glasses and chilled them. It tasted bitter to me, not what I expected. So next time I think I'll change the ingredients slightly. I'd like to try baking it like Melanie did. But this was the closest thing to a regular dessert that I've had since I started this diet, so it was a welcomed guest at my table!
Did you use enough Splenda? I thought it was pretty sweet. I can't believe how much Splenda tastes like sugar!
Anyway, I baked it again last night.....just a warning, it puffs up HUGE in the oven like a souffle, but as it cools, it completely collapses. Still tasted good though. :) |
|
Tue Jan 13, 2004 2:33 pm |
|
| SarahGravie
|
|
|
| What temp did you bake it at and for how long? |
|
Tue Jan 13, 2004 10:38 pm |
|
| Melanie
|
|
|
I baked it at 400 for about 20-25 minutes. And I put a little nonfat whipped topping on it too.
*slurrrrp!* |
|
Wed Jan 14, 2004 1:35 am |
|
| pookiebear
|
|
|
| What do you mean exactly by a "1/2 c refrigerated or frozen egg product, thawed"? Do you use 1/2 c of eggs? What did you use? |
|
Wed Jan 14, 2004 3:58 am |
|
| planet912
|
|
|
| I can't imagine this would be okay for phase I unless you didn't eat the gelatin for dessert with lunches, since that has the artificial sweetner too. You do have to watch how much artificial sweetner you use and the carbohydrate level. If you do use this in phase I, I would be cautious of how much you consume. |
|
Wed Jan 14, 2004 2:03 pm |
|
| Melanie
|
|
|
pookiebear wrote: What do you mean exactly by a "1/2 c refrigerated or frozen egg product, thawed"? Do you use 1/2 c of eggs? What did you use?
I used one whole egg and two egg whites when I baked it. Unbaked, I used the egg product. |
|
Wed Jan 14, 2004 2:23 pm |
|
| pookiebear
|
|
|
| Oh, ok. Thank you! I'll have to try that! :D |
|
Wed Jan 14, 2004 2:31 pm |
|
| reddleigh
|
|
|
| i was wondering what a name of :o an substitute egg product was. I looked at the grocery store and they all said they werer real eggs. Very confusing! |
|
Sat Jan 24, 2004 6:46 pm |
|