Chocolate Pudding Eclair Cake TNT
Feb 25, 2008 19:50:01 GMT -8
Post by barbogold on Feb 25, 2008 19:50:01 GMT -8
Chocolate Pudding Eclair Cake TNT
Six Servings
6 large eggs
4-5 pkg Splenda
dash of salt
1/4 heaping tsp.of cream of tartar
6ounces cream cheese (not Tbsp!) Do not soften!
Preheat oven to 300 degrees.
Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the *yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a spring form pan. Add the batter and even it out.
Bake about 40 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool.
*it's good not to mix the cream cheese in too much. Little lumps are fine.
Chocolate Pudding
Low Carb Chocolate Pudding
Kevinpa.
Chocolate Pudding Filling
A few tweaks by me
servings 8 @ 1.75 carb per serving
1/4 cup granular erythritol
1/4 cup unsweetened cocoa powder (4 carb)
1 Splenda quick pack or 1.5 cups granular Splenda
Pinch of salt
2 cups chocolate LC Milk (Hood Dairy)
1 large egg (1 carb)
4 squares Lindt 85% Cocoa (5 carb)(you could sub unsweetened chocolate for this + some sweetener for this but the carbs would be the same)
1 tsp. vanilla extract
1 Whisk together the erythritol, cocoa powder, not/Sugar, Splenda quick pack, and salt in a heavy 2-quart saucepan.
2 Gradually whisk in the chocolate milk and egg.
3 Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes.
4 Whisk in the Lindt chocolate until they are melted and the mixture is smooth.
5 Remove from heat. Add vanilla extract.
6 Pour the pudding into the cooled pie shell.
7 Refrigerate, covered, until cold, at least 2 hours
I used an immersion blender. This is much better than the instant box mixes that we are familiar with.
. I cannot afford 25 grams carb plus the milk. This is a far superior product.
When the cake is cool, use a bread knife to slice into it horrizontally. Remove the lid. Place the pudding on the inside
nice and thick. Put the lid on and proceed with the remainder of
the pudding. Chill for several hours. Slice into six generous portions, top each serving with whipped cream. YUMMY
Six Servings
6 large eggs
4-5 pkg Splenda
dash of salt
1/4 heaping tsp.of cream of tartar
6ounces cream cheese (not Tbsp!) Do not soften!
Preheat oven to 300 degrees.
Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the *yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a spring form pan. Add the batter and even it out.
Bake about 40 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool.
*it's good not to mix the cream cheese in too much. Little lumps are fine.
Chocolate Pudding
Low Carb Chocolate Pudding
Kevinpa.
Chocolate Pudding Filling
A few tweaks by me
servings 8 @ 1.75 carb per serving
1/4 cup granular erythritol
1/4 cup unsweetened cocoa powder (4 carb)
1 Splenda quick pack or 1.5 cups granular Splenda
Pinch of salt
2 cups chocolate LC Milk (Hood Dairy)
1 large egg (1 carb)
4 squares Lindt 85% Cocoa (5 carb)(you could sub unsweetened chocolate for this + some sweetener for this but the carbs would be the same)
1 tsp. vanilla extract
1 Whisk together the erythritol, cocoa powder, not/Sugar, Splenda quick pack, and salt in a heavy 2-quart saucepan.
2 Gradually whisk in the chocolate milk and egg.
3 Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes.
4 Whisk in the Lindt chocolate until they are melted and the mixture is smooth.
5 Remove from heat. Add vanilla extract.
6 Pour the pudding into the cooled pie shell.
7 Refrigerate, covered, until cold, at least 2 hours
I used an immersion blender. This is much better than the instant box mixes that we are familiar with.
. I cannot afford 25 grams carb plus the milk. This is a far superior product.
When the cake is cool, use a bread knife to slice into it horrizontally. Remove the lid. Place the pudding on the inside
nice and thick. Put the lid on and proceed with the remainder of
the pudding. Chill for several hours. Slice into six generous portions, top each serving with whipped cream. YUMMY