I've whisked up 2 eggs with a dollop of Lake District quark (about the size of 1 egg), a rounded tablespoon of granulated sweetener and a few drops of real vanilla essence. I put 3 ripe blackberries into each of 6 silicone cupcake cases and divided the mixture between them. They're baking at 180C, and I'll get them out when puffed up and golden. Will post the results!
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Experimental pudding
- Thread starter LeeLee
- Start date
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Cat1964
Well-Known Member
- Relationship to Diabetes
- Type 2
Naty
Well-Known Member
- Relationship to Diabetes
- Type 1.5 LADA
Another successful experiment
My inspiration comes from lots of places...
Today in Asda I found reduced fat cottage cheese with spiced apple & sultana, and that got me thinking. I've come up with something that might be an alternative to having a 2nd, 3rd, 5th mince pie or slice of fruit cake (the first being compulsory).
Put the contents of a 150g pot of the flavoured cottage cheese into a food processor with 4 eggs, a quarter teaspoon each of cinnamon, nutmeg and mixed spice, half a smallish cooking apple (peeled and cored) and two rounded tablespoons of granulated sweetener. Blitz until all the lumps of cottage cheese and apple have gone. Divide the mixture between 12 silicone cupcake cases, bake at 180C until puffed up and golden. Wow!
My inspiration comes from lots of places...
Today in Asda I found reduced fat cottage cheese with spiced apple & sultana, and that got me thinking. I've come up with something that might be an alternative to having a 2nd, 3rd, 5th mince pie or slice of fruit cake (the first being compulsory).
Put the contents of a 150g pot of the flavoured cottage cheese into a food processor with 4 eggs, a quarter teaspoon each of cinnamon, nutmeg and mixed spice, half a smallish cooking apple (peeled and cored) and two rounded tablespoons of granulated sweetener. Blitz until all the lumps of cottage cheese and apple have gone. Divide the mixture between 12 silicone cupcake cases, bake at 180C until puffed up and golden. Wow!
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OH MY GOSH....send me more ;like this LeeLee .....yummy....xx
trophywench
Well-Known Member
- Relationship to Diabetes
- Type 1
If you put a spoon or two of ground almonds in that (yes they do have carb, but only 8 or 9g per 100g) it gives a mix a bit more substance and tastes equally nice whether it's sweet or savoury.
Unless you happen to be allergic of course.
Unless you happen to be allergic of course.
This sounds like the basis of a real cheesecake, something which is generally OK for type 2 diabetics. What spoils it are 1. the fillings and 2. the base. Your ingredients are typical of the 'cheese' part of the cheese cake.
The trick with a cheesecake is to realise that you are not baking a cake, but setting an egg custard. However, generally that is too sloppy for a 'bun'. The egg does two things, it helps it rise and allows it to set. More, cheese, less egg or longer baking are 3 methods of making it drier and more solid, not what one normally wants in a cheesecake but as you're making 'buns', it is exactly what you want.
Here's a recipe for a cheesecake and my guess is that if you didn't add the yoghurt and only had two eggs, it would be more solid. The biscuits and butter etc are for the base which I gather you won't want.
Notice the ratio used, 1 egg to 200g of cheese. If I were to attempt a 'free standing', ie no base, I'd start experimenting with 1 egg to 300g cheese, not include the yoghurt at all and bake it a little longer.
Lemon juice sweetened with Truvia and thickened with arrowroot. Arrowroot is a carby thickener but you don't use much. A teaspoon will thicken a cupfull and you won't need all that for 6 buns. You just want to 'marble' a layer. You should end up with an extra 1-2 grammes of carbs per bun this way.
http://www.bbcgoodfood.com/recipes/1940698/baked-raspberry-and-lemon-cheesecake-
The trick with a cheesecake is to realise that you are not baking a cake, but setting an egg custard. However, generally that is too sloppy for a 'bun'. The egg does two things, it helps it rise and allows it to set. More, cheese, less egg or longer baking are 3 methods of making it drier and more solid, not what one normally wants in a cheesecake but as you're making 'buns', it is exactly what you want.
Here's a recipe for a cheesecake and my guess is that if you didn't add the yoghurt and only had two eggs, it would be more solid. The biscuits and butter etc are for the base which I gather you won't want.
Notice the ratio used, 1 egg to 200g of cheese. If I were to attempt a 'free standing', ie no base, I'd start experimenting with 1 egg to 300g cheese, not include the yoghurt at all and bake it a little longer.
Lemon juice sweetened with Truvia and thickened with arrowroot. Arrowroot is a carby thickener but you don't use much. A teaspoon will thicken a cupfull and you won't need all that for 6 buns. You just want to 'marble' a layer. You should end up with an extra 1-2 grammes of carbs per bun this way.
http://www.bbcgoodfood.com/recipes/1940698/baked-raspberry-and-lemon-cheesecake-
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