View Full Version : Key Lime, not sure what to call it
Inspiration: Scaper
Idea: Me
Wisdom: My wonderful Wife.
3/4 - 1 cup pecans
1/4 stick of butter
1 cup Splenda
Key Lime Juice
1 egg white
2 blocks of cream cheese
Blend in a blender or food processor 3/4 - 1 cup of pecans till smooth, remove and place in bowl, add 1/4 stick of melted butter and 1 egg white, and 1/2 cup splenda, stir till smooth.
We purchased the Glad Ware Oven Plastic Pans to make this in, I think they were 8 x 8.
Press pecan mixture on bottom of pan and curl up on the the side a bit. Bake at 350 for 12 minutes or until done
Mix in a mixer 2 blocks of softened cream cheese, 1/2 cup of splenda. Slowly add the Key Lime juice, stop and taste, doesn't take much, but you can add a little or a lot, depends on your taste buds.
Spread this mixture on the warm pecan crust, the warmth helps to spread the cream cheese mixture, refrigerate. Try not to eat the whole thing at once. Had some this morning as well.
Total prep time was 20 minutes including clean up.
Tonight we will repeat this dessert, but this time it will be in chocolate, can't wait.
No BG issues at all for me.
jer.lawrence
10-20-2009, 07:44 AM
That sounds spectacular!!
Granny Shanny
10-20-2009, 05:22 PM
Hadda use plain lemon juice since we didn't have key lime.
Hadda make ground almond crust for lack of pecans.
Hadda use agave syrup . . . (well - dint HAVE to, but . . . :D)
Nevertheless, the filling is superb & it's all I can do to let it chill in the crust for a reasonable time before I eat the whole thing! Since I made up only about 1/3 of the block of cream cheese, the "whole thing" prob'ly needn't be considered a shamefully piggish portion . . . ;)
Chef Barrae
10-20-2009, 05:31 PM
I think you could call that a Key Lime Cheese Cake! Sounds delicious! Oh, and as for a chocolate dessert, I have been experimenting with Almond Breeze Chocolate, unsweetened and then adding what I need to create chocolate desserts. I don't want to give away any "trade secrets" but you can go from here! Almond Breeze Chocolate Milk, unsweetened, has about 2 or 3 grams of carb per 1 cup serving. ;)
Granny Shanny
10-20-2009, 07:43 PM
the filling is superb &
The whole dessert is superb & could hold its own next to any high-octane sugary confection you could find. These nut crusts are going to be my ace-in-the-hole for all future concoctions. Thanks, MCS & PrincessLinda & Scaper & everyone else who contributed to this recipe! Yuummmmm! http://i20.photobucket.com/albums/b202/sneezytwo/yum.gif http://i20.photobucket.com/albums/b202/sneezytwo/yum.gif http://i20.photobucket.com/albums/b202/sneezytwo/yum.gif
Wife suprised me when I went home for dinner. She had made another (Don't know what to call it) but used melted Bakers unsweetened Chocolate and a little butter to keep it thinned out.
It was unbelievablely good. Way richer than the Key Lime, could only eat half of this one at a time before body said, don't eat any more or I will reject the rest. I told my wife I loved her, and realy meant it this time.:D :T
Wow.....sounds decadent and low carb.
Kathi
great ideas!! I've been mixing a little lime juice and splenda with an ounce of cream cheese for desserts lately, but this sounds Far more elegant!
That chocolate one was way to rich for my blood, tasted like cold fudge on a bed of nuts. One forkfull was all I could stand at a time. So we decided to make something different. Third generation of this recipe, maybe the best yet.
We graduated to the food processor this time.
7.5 oz bag of pecans
1/2 cup of splenda
1/4 stick butter, melted
1 egg white
Processed the whole mess until smooth, and spread out in a 8 X 8 " pan, baked at 350 for 15 minutes.
Filling:
1/2 bar of Cream Cheese, softened
1/4 cup of splenda
16 oz of whipping cream
dash of Vanilla
Whip this into a thick frosting like consistency
Added 1 large package of Sugar free Strawberry Jello and blended it all in.
Cooled pecan crust and then added topping. Wife really liked this one and I did too. It was far lighter than the Chocolate one. Was going to add a few real Strawberrys but forgot to purchase them.
plattb1
10-22-2009, 07:15 AM
That sounds really yummy! Gotta try this one ...
Granny Shanny
10-22-2009, 12:02 PM
I'm headed to the kitchen to have some lemon/nut crust cheesecake for lunch! :D :D :D
In oder to get as much milage as I can from this nut crust, the next thing will be:
Nut crust as previously made.
Spread it a little thinner and bake until really brown and crispy.
On this I am going to spread a sweetened cream cheese mix of Cinn and nut meg. I am thinking a thin layer 1/4 thick. Should be able hold these in your hands. Sound pretty good to me.
gardeningartist
10-25-2009, 02:42 PM
These all sound great! This is my first post to this board, I am a long time low carber (since 2001) but new to the "D" world. I am sure that I would have been diabetic long ago if not for my diet.
I have a wonderful recipe called "Lemonade Cheesecake" that I will post in another thread. I have made it one time & I really wanted to try a "Key Lime" version.
You have given me an idea of how to do it.
Thanks!
Gale
Granny Shanny
10-25-2009, 02:45 PM
These all sound great! This is my first post to this board, I am a long time low carber (since 2001) but new to the "D" world. I am sure that I would have been diabetic long ago if not for my diet.
I have a wonderful recipe called "Lemonade Cheesecake" that I will post in another thread. I have made it one time & I really wanted to try a "Key Lime" version.
You have given me an idea of how to do it.
Thanks!
Gale
Welcome, Gale! C'mon in & post away! Tell us more about yourself & how you manage your diabetes.
Granny Shanny
10-25-2009, 02:50 PM
In oder to get as much milage as I can from this nut crust, the next thing will be:
Nut crust as previously made.
Spread it a little thinner and bake until really brown and crispy.
I'm going thinner on the crust too. I was getting to about half & half there for awhile :eek: & delicious as it is, it doesn't need that much crust. ;)
Last night I mixed a package of s/f jello into a brick of cream cheese & was spreading it on some little wonton wraps which I'd sprinkled with sucralose & toasted in the oven. It made a nice sweet/crunchy snack, but those "little" wontons are 4g a crack, so I was rewarded with a significant spike. Back to the drawing board . . .
flowerbabe68
10-25-2009, 03:25 PM
I am enjoying all the ideas with this recipe. Instead of using pecans for my nut crust, I tried Emerald's chocolate covered almonds and it was a hit . Keep the ideas coming.
Granny, I tried your version with the lemon juice over the weekend, it was, maybe even better then the Key Lime version.
Hey, Marty, how's the flu doing?
109, FBG, went to 130 on sausage and eggs no carbs and stayed there for 3 hrs, I feel better, but I guess my body says other wise. I'm hoping this virus leaves soon and takes a load of glucose with it when it decides to pack its bags.
109, FBG, went to 130 on sausage and eggs no carbs and stayed there for 3 hrs, I feel better, but I guess my body says other wise. I'm hoping this virus leaves soon and takes a load of glucose with it when it decides to pack its bags.
I am seeing the lowest numbers in two weeks, right now ... and it took the full two weeks to get lower at all!
Not sure what normal is right now. BG has a mind of its own. The run away DP thing sucks.
genie86333
10-26-2009, 07:52 PM
Couldn't find Key Lime, so I just used plain lime juice & it was delicious! So good in fact that I even ate the piece I had intended to save for someone else. LOL.
Like the idea for the cocoa almonds too. I'll have to try that next time.
Granny Shanny
10-26-2009, 08:22 PM
Couldn't find Key Lime, so I just used plain lime juice & it was delicious! So good in fact that I even ate the piece I had intended to save for someone else. LOL.
:D :D :D Now that sounds like sump'n I'd do! hee hee
So this was my Halloween treat:
Made the same nut crust, but added Walnuts and used two egg whites.
The filling was 2 bars of cream cheese, 1/2 cup of Splenda, lemon juice to taste and I added 1 serving of low fat Yogurt.
The Yogurt added 12grams of carbs total to the whole pie thingy, so say 6 pieces, 2carbs added per serving.
This was wonderful, sweet, nutty, and a lot lighter than just using the cream cheese.
Was good to have, while I watched everyone else in the room shovel Reeses Peanut Butter Cups into thier mouths.
Has anyone tried this nut crust with Sugar/Free Jello and or S/F Jello and whip Cream?
genie86333
11-02-2009, 09:57 PM
:D :D :D Now that sounds like sump'n I'd do! hee hee
LOL! I rationalized it with the fact that she's pregnant & didn't want to give her the Splenda, even if cheesecake is her favorite food.
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