In article >,
percy > wrote:

> Peppermint Patootie wrote:
> > In article >,
> > "jacquie" > wrote:
> >
> >> Here is what my MasterCook says for 8 servings made with Splenda Sugar
> >> Blend:
> >>
> >> Per Serving : 302 Calories; 23g Fat (63.9% calories from fat); 16g
> >> Protein;
> >> 14g Carbohydrate; 4g Dietary Fiber; 159mg Cholesterol; 118mg Sodium.
> >> Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 3 1/2 Fat; 0 Other
> >> Carbohydrates.
> >
> > Huh. Hmmmm. Christmas dinner dessert?
> >
> > Oh, um, thanks!
> >
> > PP, musing
>
> Thanks from me too...I finally got off my butt and found my MC CD, but
> haven't loaded it yet.
>
> You can easily replace all the sugar as it's a classic flourless cake.
> Clementines run ~10g carb each. I decorated mine with the doily/powdered
> sugar trick, but you could easily sub cocoa powder.
>
> I'm doing the Tourteau Fromage for Christmas dinner to freak out my
> husband. I can see it now "I DON'T WANT IT, IT'S BURNED"!
> LOL! More for me.
>
> Vicki

The big question for me is: will I have enough energy to bake something
for Christmas dessert or should I just buy something again? Decisions,
decisions.

I have a few people arriving in a couple of hours to help me trim the
tree. My house is a disaster (I'm going to have to roll the bicycle
into the shower and tell them just not to enter the kitchen with their
eyes open), so when I was down the square just now I stopped into the
Greek bakery and got a lovely filo and custard pie, still warm from the
oven, for dessert after dinner. It's out in the enclosed porch right
now, cooling and setting. That's one bakery item that doesn't spike me
*quite* to the moon when I have a reasonable sized piece. I should
learn to make it at home. I certainly make sugar-free baked custards.
Filo can't be *that* spikey, can it? It's so thin, and one puts so much
butter on it.

PP, hopeful