Damsel in dis Dress wrote:
>>
[snippage]
>
> The cookies are good if you're low-carbing and haven't had sugar in awhile,
> but I really, really hated the pecan crust. Someday, I may try almond
> flour, but in the meantime, parchment paper will do just fine.

Yes, I have found that in a lot of areas. If you try some LC food
when you have recently eaten a non-LC version, it frequently comes
a distant second. But if you wait awhile, your memory is blurred,
or else you are just so happy to have wahetever it is that it
tastes pretty darned good. One thing I try to do is not cook the
same things with some LC substitute. If I eat shirataki, for
example, I don't expect it to be like spaghetti. I may try it in
some as-yet-untried Asian recipe, or as a susbtitute for bean
thread, which it more closely resembles.
>
> You-know-who can blow it out his butt. I'm so ladylike! ;-)

What can I say? He's hardly a gentleman!
>
> Almond flour crust, I assume? For the filling, Splenda, xanthan gum, and
> some grated lemon zest out to do the trick.
>
> Carol

And I have all of those. Too bad I don't have and haven't tried
Whey Low. I have heard a lot of positive reports on it.

I don't know how I will do the crust. I guess I will compare some
plausible LC recipes.

--
Jean B.