Key Lime, not sure what to call it

MCS · #1 (**permalink**) 10-20-2009, 07:26 AM

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 · #2 (**permalink**) 10-20-2009, 07:44 AM

That sounds spectacular!!

Granny Shanny · #3 (**permalink**) 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 . . .

)

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 · #4 (**permalink**) 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 · #5 (**permalink**) 10-20-2009, 07:43 PM

Quote:

Originally Posted by Granny Shanny

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!

MCS · #6 (**permalink**) 10-21-2009, 06:35 AM

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.

kmac · #7 (**permalink**) 10-21-2009, 10:55 AM

Wow.....sounds decadent and low carb.

Kathi

sumi · #8 (**permalink**) 10-21-2009, 03:06 PM

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!

MCS · #9 (**permalink**) 10-22-2009, 07:08 AM

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 (**permalink**) 10-22-2009, 07:15 AM

That sounds really yummy! Gotta try this one ...

Granny Shanny · #11 (**permalink**) 10-22-2009, 12:02 PM

I'm headed to the kitchen to have some lemon/nut crust cheesecake for lunch!

MCS · #12 (**permalink**) 10-23-2009, 09:09 AM

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 · #13 (**permalink**) 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 · #14 (**permalink**) 10-25-2009, 02:45 PM

Quote:

Originally Posted by gardeningartist

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 · #15 (**permalink**) 10-25-2009, 02:50 PM

Quote:

Originally Posted by MCS

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

& 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 . . .