OK- all those who know this, already *know* this. But curious minds
had to know.

And thanks again for all those folks who steered me towards the real
thing for my Key Lime pie & cheesecake a couple weeks ago.

I made a simple syrup of 4 cups water & one cup sugar. I wanted to
mellow the lime, but not overpower it.

Added one tablespoon of lime juice to 3/4 cup of sugar water about 3
hours before the test.
#1. was ReaLime
2. Nellie & Joes key lime juice
3. Key Limes
4. Persian Limes
5. Nellie & Joes

I repeated the Nellie & Joes as a bit of a test. I just told the
tasters that one of the 4 types was repeated.

I could only get 4 tasters. The final score was unanimous, and
overwhelming. The Key Limes are worth the effort to find and
squeeze.

2 tasters could tell no difference between the other 4.
One called the Nellie and Joe's [both instances] as 2nd best.
The other was sure that the repeat was #2 & #5 - Nellie & Joe's and
fresh squeezed Persian limes.

It was funny that everyone was saying 'can't tell much difference'
then they hit #3 & said- Whoa!. It completely overpowered the
sweetness of the sugar.

Count your blessings all you sutherns who have easy access to those
little beauties.

Jim

On Nov 13, 6:16*am, Jim Elbrecht > wrote:
> OK- all those who know this, already *know* this. * But curious minds
> had to know.
>
> And thanks again for all those folks who steered me towards the real
> thing for my Key Lime pie & cheesecake a couple weeks ago.
>
Now that you're rejected the bottled lime juice, maybe there's an
alternative to canned milk.
>
> Count your blessings all you sutherns who have easy access to those
> little beauties.

I have access 365.
http://www.globalfoodsmarket.com/
A block away from my job in St. Louis. If you live in a major metro,
I'd bet you can get them easily too.

--Bryan
>
> Jim

--Bryan

On Sat, 13 Nov 2010 04:42:42 -0800 (PST), Bryan
> wrote:

>On Nov 13, 6:16*am, Jim Elbrecht > wrote:
>> OK- all those who know this, already *know* this. * But curious minds
>> had to know.
>>
>> And thanks again for all those folks who steered me towards the real
>> thing for my Key Lime pie & cheesecake a couple weeks ago.
>>
>Now that you're rejected the bottled lime juice, maybe there's an
>alternative to canned milk.

My mind is open. What is the 'fresh' equivalent of sweetened
condensed milk? I've got 3 recipes that use it that I can't imagine
have room for improvement--- but I'll give it a go in the interest of
science.

>>
>> Count your blessings all you sutherns who have easy access to those
>> little beauties.
>
>I have access 365.
>http://www.globalfoodsmarket.com/
>A block away from my job in St. Louis. If you live in a major metro,
>I'd bet you can get them easily too.

I'm in the burbs. But I found 2 places within 20 minutes that have
them sometimes. At about $5 for a cup of juice I won't use daily--
but I *will* use them for special recipes.

Jim

On Nov 13, 7:46*am, Jim Elbrecht > wrote:
> On Sat, 13 Nov 2010 04:42:42 -0800 (PST), Bryan
>
> > wrote:
> >On Nov 13, 6:16 am, Jim Elbrecht > wrote:
> >> OK- all those who know this, already *know* this. But curious minds
> >> had to know.
>
> >> And thanks again for all those folks who steered me towards the real
> >> thing for my Key Lime pie & cheesecake a couple weeks ago.
>
> >Now that you're rejected the bottled lime juice, maybe there's an
> >alternative to canned milk.
>
> My mind is open. * *What is the 'fresh' equivalent of sweetened
> condensed milk? * I've got 3 recipes that use it that I can't imagine
> have room for improvement--- but I'll give it a go in the interest of
> science.
>
I don't know the alternative, but canned and powdered milk are both
pretty icky. Braum's Dairy sells "concentrated" milk, but not as
concentrated as condensed milk. Still, less good tasting milk taste,
vs more not-so-good milk taste seems like a winner to me.
Unfortunately, Braum's is geographically limited, and there's none
available closer that 200 miles from where I'm at. I imagine that
they could concentrate even further. This is from Braum's FAQ:

"We vacuum process our milk through a Mechanical Vapor Recompressor
(MVR) Processing System. Braum's MVR is 4-stories high, weighs
approximately 80,000 pounds and is made of stainless steel. The vacuum
MVR Processing System makes it possible to process milk at a low
temperature causing a water vapor or steam to be released. This water
removal varies from 28,000 - 40,000 lbs. per hour depending on the
type of milk being processed. In an hour, 9000 gallons of regular fat
free skim milk goes through the MVR Processing System and 6000 gallons
of Braum's Fat Free Skim Milk comes out, ready for bottling! Another
advantage of Braum's unique MVR Processing System is taste. By
processing the milk at lower temperatures, you eliminate the
possibility of having a "cooked" flavor. By removing this water from
the product, the milk is condensed or concentrated naturally, thereby
automatically raising the levels of not-fat milk solids. Braum's Skim
Milk is fat free and has 50% more protein, calcium, niacin, riboflavin
and other essential nutrients than regular skim milk! So not only does
it taste better, it's actually better for you! (And it's 100%
natural!) It takes 3 gallons of regular skim milk to make 2 gallons of
Braum's Fat Free Skim Milk."
source-- http://www.braums.com/FAQ.asp#21

I really wish that Braum's would expand into St. Louis. It's a
straight shot up I-44, but they won't expand past 300 miles from their
plant.
>
> >> Count your blessings all you sutherns who have easy access to those
> >> little beauties.
>
> >I have access 365.
> >http://www.globalfoodsmarket.com/
> >A block away from my job in St. Louis. *If you live in a major metro,
> >I'd bet you can get them easily too.
>
> I'm in the burbs. * But I found 2 places within 20 minutes that have
> them sometimes. * *At about $5 for a cup of juice I won't use daily--

Jeez, a cup of juice. That's a heck of a lot because those things are
strong.

> but I *will* use them for special recipes.

They're nice squeezed on corn meal breaded fried fish, but I almost
always squeeze the into a cup and get the seeds out before putting on
the fish. Funny, sometimes ones in the same batch vary from extremely
seedy to hardly seedy at all. I should fry up some tilapia very soon.
>
> Jim

--Bryan

On 11/13/2010 7:46 AM, Jim Elbrecht wrote:

> My mind is open. What is the 'fresh' equivalent of sweetened
> condensed milk? I've got 3 recipes that use it that I can't imagine
> have room for improvement--- but I'll give it a go in the interest of
> science.
>

I'd certainly like to know that myself. My DH's favorite pie in the
whole world is key lime and he's diabetic. No sweetened condensed milk.
I have tried several recipes to make it with artificial sweetener and
all were failures. I do have a key lime pie recipe that uses unflavored
gelatin and that's not bad, but not quite the same as the canned milk
recipe. I would love, love, love to have a recipe for sweetened
condensed milk made from fresh ingredients so I could sub the sugar.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Janet Wilder wrote:
> I'd certainly like to know that myself. My DH's favorite pie in the
> whole world is key lime and he's diabetic. No sweetened condensed milk.
> I have tried several recipes to make it with artificial sweetener and
> all were failures. I do have a key lime pie recipe that uses unflavored
> gelatin and that's not bad, but not quite the same as the canned milk
> recipe. I would love, love, love to have a recipe for sweetened
> condensed milk made from fresh ingredients so I could sub the sugar.

Here's what I have squirreled away (untried). I hope one of these
helps you (and Jim). Sounds like Jim can use sugar.

"Table Cream in the Mexican Food section of Meijer and in the
dairy case at WalMart. It is an excellent substitute for
sweetened condensed milk (just add an artifical sweetener) and is
also fantastic as a substitute for sour cream in mexican recipes.

"The canned version is made by Nestle and the can (a 4-6oz size
can) is labeled in Spanish and seems to be stocked in the ethnic
foods section near the salsas. The table creme that WalMart
carries is in a small plastic bottle and is refrigerated with a
green and red label. At my WalMart, it's by the cream cheese,
sour cream and yogurt.

"In my opinion, the canned Nestle Table Cream is inferior to the
the refrigerated version because it separates...."
**************
From
http://www.lowcarbluxury.com/recipes...ertmisc18.html

Low Carb Sweetened Condensed Milk

* 2 1/2 cups heavy whipping cream
* 6 egg yolks
* 1 cup Splenda
* 2 Tbsp DiabetiSweet (optional)

Whisk all ingredients (added in the order given) in a saucepan
over low heat, stirring constantly until thickened. Cool
completely, add to sealable non-metal container and refrigerate.
Use within 7-10 days.

This mixture is useful in any recipe where you'd ordinarily use
sweetened condensed milk (like Eagle Brand.) Using the
Diabetisweet adds less than 1 carb per serving but aids in proper
consistency, however, it will still be delicious without it.
Depending on your plans to use it, adding a bit of vanilla after
cooking can be a nice touch.

Makes approx 1 1/2 pints. 40 carbs in entire recipe; 4 grams per
1/4 cup serving.
*************

"Instead of using the suggested can of sweetened condensed milk, I
used one 8-ounce can of Nestle's thick table cream (available at
Asian supermarkets) and 1 cup of Whey Low."
*************

Sweetened Condensed Milk

1 cup instant nonfat dry milk
2/3 cup sugar or Splenda (if it can be substituted)
1/2 cup boiling water
3 tablespoons melted margarine or butter. Combine all ingredients
in a blender; process until smooth. Makes 1 1/4 cup of the
equivalent of 1 can.

*************

Jo's Sweetened Condensed Milk

1/2 cup water
1 1/3 cup non-fat dry milk powder
1/2 cup Splenda

Mix water and dry milk powder in glass measuring cup to a thick
paste. Microwave about 30 seconds (hot but not boiling). Mix in
Splenda. Refrigerate at least 2 hours before use. Will keep
refrigerated for up to 2 weeks.

*************
[Sweetened Condensed Milk]

1 cup whipping cream
2 egg yolks
1/3 cup splenda
1 tsp vanilla
Combine all ingredients in a small saucepan. Cook over medium low
heat until thick, stirring constantly.
*************

Condensed Milk

2 c heavy cream
2 heaping T Maltitol Syrup
1/3 c Maltitol crystals/sugar
2 tsp vanilla
1 tsp butter

Place the heavy cream in a saucepan add the syrup, sugar and
vanilla, stirring occasionally. Once the mixture starts to foam a
little add the butter and start stirring constantly. Continue
stirring for approximately 15 minutes till mixture is very frothy
and looks like it's going to boil over.

Remove from heat, and let cool for a few minutes at room temp.
then place in a airtight container (I used quart size jar), and
store in fridge. Will last for approx. 2 weeks.

Yield: 2-1/2 Cups.
***********




--
Jean B.

On Nov 13, 9:41*am, Janet Wilder > wrote:
> On 11/13/2010 7:46 AM, Jim Elbrecht wrote:
>
> > My mind is open. * *What is the 'fresh' equivalent of sweetened
> > condensed milk? * I've got 3 recipes that use it that I can't imagine
> > have room for improvement--- but I'll give it a go in the interest of
> > science.
>
> I'd certainly like to know that myself. My DH's favorite pie in the
> whole world is key lime and he's diabetic. No sweetened condensed milk.
> * I have tried several recipes to make it with artificial sweetener and
> all were failures. *I do have a key lime pie recipe that uses unflavored
> gelatin and that's not bad, but not quite the same as the canned milk
> recipe. I would love, love, love to have a recipe for sweetened
> condensed milk made from fresh ingredients so I could sub the sugar.
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. *Cooking does.

Cook's Illustrated did a mac and cheese recipe and tested numerous
combinations of milk/cream/etc, and cheeses. They decided that canned
evaporated milk was necessary as the heat processing of the milk lends
a stability to the milk that leads to a smoother sauce with less
tendency to "break" when heated. This is particularly important in
baked macaroni and cheese, which has a tendency to end up wall-paper-
paste-y when using regular milk. I would imagine the same is true for
the sweetened variety of condensed milk and would follow when used in
sweet recipes as well as savory.

I remember when I was little there were two versions of the "classic"
pumpkin pie recipe. The one on the can of pumpkin (no recollection
whether it was Libbys or One Pie), calling for evaporated milk and
sugar added separately, plus eggs and spices mixed with the canned
pumpkin. The other was on the can of Eagle Brand Sweetened Condensed
milk, which was pumpkin, SCM, spices and eggs.

I would use the same principle for Key Lime Pie. Find a recipe for
pumpkin pie using evaporated milk plus sugar and use the sugar
measurement for the pumpkin as a jumping off point. You will have to
taste it before you add the eggs to make sure the balance is correct.
I would use minimum 1 part sugar to 3 parts Splenda, as I believe the
sugar is an important component in the chemistry of the custard
formation, though the eggs will help.

To be honest, for a diabetic or a weight watcher, I make key lime
cheesecake using egg beaters,
neufchatel cheese and use the splenda 100%, as key lime cheesecake
doesn't detract from the enjoyment of the key lime flavor (in my
opinion), and the cheesecake texture is lovely, even when using 100%
Splenda. The cheese and egg whites form the structure of the custard,
and doesn't depend on the sugar.

I have made fat free key lime pie using egg beaters and ff scm, and
had people who were not watching their weight fight over the last
piece, telling me it was the best key lime pie they ever ate. But that
was without fat, not without sugar.

I adore key lime pie. And the key lime cheesecake does not feel like a
compromise!!!

On Nov 13, 8:41*am, Janet Wilder > wrote:
> On 11/13/2010 7:46 AM, Jim Elbrecht wrote:
>
> > My mind is open. * *What is the 'fresh' equivalent of sweetened
> > condensed milk? * I've got 3 recipes that use it that I can't imagine
> > have room for improvement--- but I'll give it a go in the interest of
> > science.
>
> I'd certainly like to know that myself. My DH's favorite pie in the
> whole world is key lime and he's diabetic. No sweetened condensed milk.
> * I have tried several recipes to make it with artificial sweetener and
> all were failures. *I do have a key lime pie recipe that uses unflavored
> gelatin and that's not bad, but not quite the same as the canned milk
> recipe. I would love, love, love to have a recipe for sweetened
> condensed milk made from fresh ingredients so I could sub the sugar.

Up in Way-the-heck-north Texas, they have Braum's (mentioned in my
other post). The closest to you probaby being 219 I-35 HWY NW,
HILLSBORO, TX . Adding gelatin and cream to their "concentrated" skim
milk might well work, consistency wise, even subbing in Splenda.

Remembering the sous vide hack, it occurred to me that one could
concentrate milk using reverse osmosis, though I'm sure it'd be cost
prohibitive.
> --
> Janet Wilder

--Bryan

On Sat, 13 Nov 2010 07:16:24 -0500, Jim Elbrecht wrote:

> OK- all those who know this, already *know* this. But curious minds
> had to know.
>
> And thanks again for all those folks who steered me towards the real
> thing for my Key Lime pie & cheesecake a couple weeks ago.
>
> I made a simple syrup of 4 cups water & one cup sugar. I wanted to
> mellow the lime, but not overpower it.
>
> Added one tablespoon of lime juice to 3/4 cup of sugar water about 3
> hours before the test.
> #1. was ReaLime
> 2. Nellie & Joes key lime juice
> 3. Key Limes
> 4. Persian Limes
> 5. Nellie & Joes
>
> I repeated the Nellie & Joes as a bit of a test. I just told the
> tasters that one of the 4 types was repeated.
>
> I could only get 4 tasters. The final score was unanimous, and
> overwhelming. The Key Limes are worth the effort to find and
> squeeze.
>
> 2 tasters could tell no difference between the other 4.
> One called the Nellie and Joe's [both instances] as 2nd best.
> The other was sure that the repeat was #2 & #5 - Nellie & Joe's and
> fresh squeezed Persian limes.
>
> It was funny that everyone was saying 'can't tell much difference'
> then they hit #3 & said- Whoa!. It completely overpowered the
> sweetness of the sugar.
>
> Count your blessings all you sutherns who have easy access to those
> little beauties.
>
> Jim

thanks for the report, jim.

your pal,
blake

On Nov 13, 9:06*am, "Jean B." > wrote:
> Janet Wilder wrote:
> > I'd certainly like to know that myself. My DH's favorite pie in the
> > whole world is key lime and he's diabetic. No sweetened condensed milk.
> > *I have tried several recipes to make it with artificial sweetener and
> > all were failures. *I do have a key lime pie recipe that uses unflavored
> > gelatin and that's not bad, but not quite the same as the canned milk
> > recipe. I would love, love, love to have a recipe for sweetened
> > condensed milk made from fresh ingredients so I could sub the sugar.
>
> Here's what I have squirreled away (untried). *I hope one of these
> helps you (and Jim). *Sounds like Jim can use sugar.

I think you read it wrong.
>
>
> Low Carb Sweetened Condensed Milk
>
> * * ** 2 1/2 cups heavy whipping cream
> * * ** 6 egg yolks
> * * ** 1 cup Splenda
> * * ** 2 Tbsp DiabetiSweet (optional)
>
> Whisk all ingredients (added in the order given) in a saucepan
> over low heat, stirring constantly until thickened. Cool
> completely, add to sealable non-metal container and refrigerate.
> Use within 7-10 days.
>
> This mixture is useful in any recipe where you'd ordinarily use
> sweetened condensed milk (like Eagle Brand.) Using the
> Diabetisweet adds less than 1 carb per serving but aids in proper
> consistency, however, it will still be delicious without it.
> Depending on your plans to use it, adding a bit of vanilla after
> cooking can be a nice touch.
>
Looks delicious, but wow, how rich.
>
> "Instead of using the suggested can of sweetened condensed milk, I
> used one 8-ounce can of Nestle's thick table cream (available at
> Asian supermarkets) and 1 cup of Whey Low."

Maybe if I was a dirt poor Mexican who didn't have a refrigerator.

> *************
>
> Sweetened Condensed Milk
>
> 1 cup instant nonfat dry milk

Anything using powdered milk is GARBAGE.
>
> Jo's Sweetened Condensed Milk
>
> 1/2 cup water
> 1 1/3 cup non-fat dry milk powder
> 1/2 cup Splenda
>
Anything using powdered milk is GARBAGE. Maybe good for geriatric
folks who no longer have any sense of taste whatsoever, but how could
anyone who uses powdered milk have any pride regarding cooking?
>
> 1 cup whipping cream
> 2 egg yolks
> 1/3 cup splenda
> 1 tsp vanilla
> Combine all ingredients in a small saucepan. *Cook over medium low
> heat until thick, stirring constantly.
> *************
>
> Condensed Milk
>
> 2 c heavy cream
> 2 heaping T Maltitol Syrup
> 1/3 c Maltitol crystals/sugar
> 2 tsp vanilla
> 1 tsp butter
>
> --
> Jean B.

--Bryan

On Sat, 13 Nov 2010 07:16:24 -0500, Jim Elbrecht wrote:

> Count your blessings all you sutherns who have easy access to those
> little beauties.

Told ya ;-) I almost always have a bag of them. They're about
$.04/ea. And rarely dry as some people reported. About 7 of them
make about 24 ounces of Limeaide (with another 8 ounces of ice) to
fill my quart glass.

There's all sorts of uses you can find for a lime if you have them
lying around looking for something to do. Limeaide sounds pretty
good right now...

-sw

On Nov 13, 6:41 am, Janet Wilder > wrote:
> On 11/13/2010 7:46 AM, Jim Elbrecht wrote:
>
> > My mind is open. What is the 'fresh' equivalent of sweetened
> > condensed milk? I've got 3 recipes that use it that I can't imagine
> > have room for improvement--- but I'll give it a go in the interest of
> > science.
>
> I'd certainly like to know that myself. My DH's favorite pie in the
> whole world is key lime and he's diabetic. No sweetened condensed milk.
> I have tried several recipes to make it with artificial sweetener and
> all were failures. I do have a key lime pie recipe that uses unflavored
> gelatin and that's not bad, but not quite the same as the canned milk
> recipe. I would love, love, love to have a recipe for sweetened
> condensed milk made from fresh ingredients so I could sub the sugar.

Sweetened condensed milk is -- surprise -- condensed milk and sugar,
nothing else. I don't know the proportions, but it's likely a LOT of
sugar, judging by how thickly it pours. No other additives, according
to the label. -aem

On Nov 13, 1:22*pm, Omelet > wrote:
> In article >,
> *Jim Elbrecht > wrote:
>
> > It was funny that everyone was saying 'can't tell much difference'
> > then they hit #3 & said- Whoa!. * * It completely overpowered the
> > sweetness of the sugar.
>
> > Count your blessings all you sutherns who have easy access to those
> > little beauties.
>
> > Jim
>
> <lol> *I've never been able to stand the bottled lemon or lime "juice"! *
> It just ain't the same!
>
I feel that way about canned milk. ICK!

> --
> Peace! Om

--Bryan

On Nov 13, 1:30*pm, Omelet > wrote:
> In article m>,
> *Janet Wilder > wrote:
>
> > On 11/13/2010 7:46 AM, Jim Elbrecht wrote:
>
> > > My mind is open. * *What is the 'fresh' equivalent of sweetened
> > > condensed milk? * I've got 3 recipes that use it that I can't imagine
> > > have room for improvement--- but I'll give it a go in the interest of
> > > science.
>
> > I'd certainly like to know that myself. My DH's favorite pie in the
> > whole world is key lime and he's diabetic. No sweetened condensed milk.
> > * I have tried several recipes to make it with artificial sweetener and
> > all were failures. *I do have a key lime pie recipe that uses unflavored
> > gelatin and that's not bad, but not quite the same as the canned milk
> > recipe. I would love, love, love to have a recipe for sweetened
> > condensed milk made from fresh ingredients so I could sub the sugar.
>
> Might be interesting to experiment. *Perhaps some of the sugar free low
> carb non-dairy creamers with Splenda or Aspartame?

That sounds positively REPULSIVE! I don't think that even Stu would
stoop that low. Well, maybe.

> --
> Peace! Om
>

--Bryan

Bryan > wrote:

>On Nov 13, 1:22*pm, Omelet > wrote:
>> In article >,
>> *Jim Elbrecht > wrote:
>>
>> > It was funny that everyone was saying 'can't tell much difference'
>> > then they hit #3 & said- Whoa!. * * It completely overpowered the
>> > sweetness of the sugar.
>>
>> > Count your blessings all you sutherns who have easy access to those
>> > little beauties.
>>
>> > Jim
>>
>> <lol> *I've never been able to stand the bottled lemon or lime "juice"! *
>> It just ain't the same!
>>
>I feel that way about canned milk. ICK!

I musta been brought up wrong.<g> I love evaporated milk on red
jello or in oatmeal.

The sweetened condensed stuff adds something to my favorite ice cream
recipe, and some Christmas bar cookie that I make. And Key Lime pie
has to use it to be authentic- though I'm still willing to try a
method of thickening the milk [use cream?] and maybe a slightly
caramelized sugar if I thought I could duplicate the flavor. Sounds
like a lot of work to come up with a flavor that works just fine for
me right out of the can.

Jim

"Sqwertz" > wrote in message
...
> On Sat, 13 Nov 2010 07:16:24 -0500, Jim Elbrecht wrote:
>
>> Count your blessings all you sutherns who have easy access to those
>> little beauties.
>
> Told ya ;-) I almost always have a bag of them. They're about
> $.04/ea. And rarely dry as some people reported. About 7 of them
> make about 24 ounces of Limeaide (with another 8 ounces of ice) to
> fill my quart glass.
>
> There's all sorts of uses you can find for a lime if you have them
> lying around looking for something to do. Limeaide sounds pretty
> good right now...
>
> -sw
http://mokanmeatheads.com/index.php?...=8&Itemid =22

On Sat, 13 Nov 2010 12:50:56 -0800, cooter wrote:

> "Sqwertz" > wrote in message
> ...
>> On Sat, 13 Nov 2010 07:16:24 -0500, Jim Elbrecht wrote:
>>
>>> Count your blessings all you sutherns who have easy access to those
>>> little beauties.
>>
>> Told ya ;-) I almost always have a bag of them. They're about
>> $.04/ea. And rarely dry as some people reported. About 7 of them
>> make about 24 ounces of Limeaide (with another 8 ounces of ice) to
>> fill my quart glass.
>>
>> There's all sorts of uses you can find for a lime if you have them
>> lying around looking for something to do. Limeaide sounds pretty
>> good right now...
>>
> http://mokanmeatheads.com/index.php?...=8&Itemid =22

Wow. A link.

<yawn>

-sw

On Nov 13, 2:32*pm, Omelet > wrote:
> In article
> >,
> *"Catmandy (Sheryl)" > wrote:
>
> > To be honest, for a diabetic or a weight watcher, I make key lime
> > cheesecake using egg beaters,
> > neufchatel cheese and use the splenda 100%, as key lime cheesecake
> > doesn't detract from the enjoyment of the key lime flavor (in my
> > opinion), and the cheesecake texture is lovely, even when using 100%
> > Splenda. The cheese and egg whites form the structure of the custard,
> > and doesn't depend on the sugar.
>
> Would you mind posting the recipe pretty please? :-)
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> *Clothes make the man. Naked people have little or
> * * * no influence on society. -- Mark Twain

Hi Om,
To be honest, I just find a key lime cheese cake recipe and use
neufchatel, egg beaters and splenda!
One that I have used that is very good is Paula Deen's recipe for key
lime tarts. She calls for using key lime cooler cookies in muffin pans
and making individual cheese cakes. I make them with graham cracker/
butter crust in ramekins. No reason you couldn't use Nilla wafers in
muffin tins. The nice thing about this recipe is the portions are
small and controlled!!! If you make them in ramekins, no reason you
couldn't eliminate the crust entirely and make it low-carb.

Key Lime Tarts

Recipe courtesy Paula Deen

This recipe can be easily doubled to make as many tarts as you need.

Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
12 min

Level:
Easy

Serves:
24 tarts

Ingredients

* 24 Key Lime Cooler cookies
* 8 ounces cream cheese, softened
* 1 egg
* 1/2 cup sugar
* 2 tablespoons lime juice, preferably Key lime
* 1 teaspoon lime zest
* Fresh sweetened whipped cream
* Mint leaves or lime zest, for garnish

Directions

Preheat oven to 350 degrees F.

Fill 2 (12-muffin) mini muffin tins with paper cups and spray cups
with cooking spray. Place 1 Key Lime Cooler cookie in the bottom of
each cup, flat side down.

Prepare filling. Beat together cream cheese, egg, sugar, lime juice,
and zest until well mixed. Fill the cups to the top. Bake for 10 to 12
minutes. Remove tarts to cool. When completely cool, fit a star tip in
a pastry bag and fill with the whipped cream. Pipe the whipped cream
on top of the tarts. Garnish with tiny mint leaves or lime zest.

On Nov 13, 2:24*pm, Bryan > wrote:
> On Nov 13, 1:22*pm, Omelet > wrote:> In article >,
> > *Jim Elbrecht > wrote:
>
> > > It was funny that everyone was saying 'can't tell much difference'
> > > then they hit #3 & said- Whoa!. * * It completely overpowered the
> > > sweetness of the sugar.
>
> > > Count your blessings all you sutherns who have easy access to those
> > > little beauties.
>
> > > Jim
>
> > <lol> *I've never been able to stand the bottled lemon or lime "juice"! *
> > It just ain't the same!
>
> I feel that way about canned milk. *ICK!
>
> > --
> > Peace! Om
>
> --Bryan

we know. ad nauseum. It's really quite tiresome.

On 11/13/2010 9:06 AM, Jean B. wrote:
> Janet Wilder wrote:
>> I'd certainly like to know that myself. My DH's favorite pie in the
>> whole world is key lime and he's diabetic. No sweetened condensed
>> milk. I have tried several recipes to make it with artificial
>> sweetener and all were failures. I do have a key lime pie recipe that
>> uses unflavored gelatin and that's not bad, but not quite the same as
>> the canned milk recipe. I would love, love, love to have a recipe for
>> sweetened condensed milk made from fresh ingredients so I could sub
>> the sugar.
>
> Here's what I have squirreled away (untried). I hope one of these helps
> you (and Jim). Sounds like Jim can use sugar.
>
> "Table Cream in the Mexican Food section of Meijer and in the
> dairy case at WalMart. It is an excellent substitute for sweetened
> condensed milk (just add an artifical sweetener) and is also fantastic
> as a substitute for sour cream in mexican recipes.
>
> "The canned version is made by Nestle and the can (a 4-6oz size can) is
> labeled in Spanish and seems to be stocked in the ethnic foods section
> near the salsas. The table creme that WalMart carries is in a small
> plastic bottle and is refrigerated with a green and red label. At my
> WalMart, it's by the cream cheese, sour cream and yogurt.
>
> "In my opinion, the canned Nestle Table Cream is inferior to the the
> refrigerated version because it separates...."
> **************
> From
> http://www.lowcarbluxury.com/recipes...ertmisc18.html
>
> Low Carb Sweetened Condensed Milk
>
> * 2 1/2 cups heavy whipping cream
> * 6 egg yolks
> * 1 cup Splenda
> * 2 Tbsp DiabetiSweet (optional)
>
> Whisk all ingredients (added in the order given) in a saucepan over low
> heat, stirring constantly until thickened. Cool completely, add to
> sealable non-metal container and refrigerate. Use within 7-10 days.
>
> This mixture is useful in any recipe where you'd ordinarily use
> sweetened condensed milk (like Eagle Brand.) Using the Diabetisweet adds
> less than 1 carb per serving but aids in proper consistency, however, it
> will still be delicious without it. Depending on your plans to use it,
> adding a bit of vanilla after cooking can be a nice touch.
>
> Makes approx 1 1/2 pints. 40 carbs in entire recipe; 4 grams per 1/4 cup
> serving.
> *************
>
> "Instead of using the suggested can of sweetened condensed milk, I used
> one 8-ounce can of Nestle's thick table cream (available at Asian
> supermarkets) and 1 cup of Whey Low."
> *************
>
> Sweetened Condensed Milk
>
> 1 cup instant nonfat dry milk
> 2/3 cup sugar or Splenda (if it can be substituted)
> 1/2 cup boiling water
> 3 tablespoons melted margarine or butter. Combine all ingredients in a
> blender; process until smooth. Makes 1 1/4 cup of the equivalent of 1 can.
>
> *************
>
> Jo's Sweetened Condensed Milk
>
> 1/2 cup water
> 1 1/3 cup non-fat dry milk powder
> 1/2 cup Splenda
>
> Mix water and dry milk powder in glass measuring cup to a thick paste.
> Microwave about 30 seconds (hot but not boiling). Mix in Splenda.
> Refrigerate at least 2 hours before use. Will keep refrigerated for up
> to 2 weeks.
>
> *************
> [Sweetened Condensed Milk]
>
> 1 cup whipping cream
> 2 egg yolks
> 1/3 cup splenda
> 1 tsp vanilla
> Combine all ingredients in a small saucepan. Cook over medium low heat
> until thick, stirring constantly.
> *************
>
> Condensed Milk
>
> 2 c heavy cream
> 2 heaping T Maltitol Syrup
> 1/3 c Maltitol crystals/sugar
> 2 tsp vanilla
> 1 tsp butter
>
> Place the heavy cream in a saucepan add the syrup, sugar and vanilla,
> stirring occasionally. Once the mixture starts to foam a little add the
> butter and start stirring constantly. Continue stirring for
> approximately 15 minutes till mixture is very frothy and looks like it's
> going to boil over.
>
> Remove from heat, and let cool for a few minutes at room temp. then
> place in a airtight container (I used quart size jar), and store in
> fridge. Will last for approx. 2 weeks.
>
> Yield: 2-1/2 Cups.
> ***********
>
>
>
>
Thanks for all the recipes. Is the Mexican table cream also "crema"
Everything in our local grocery stores is Mexican,so It don't know if it
would be in the ethnic section.

I have tried those recipes using powdered milk and such and they are
horrid.

I've been using Becca's recipe and that is pretty good, but I'll see if
I can get some thick canned cream. I have some Diabetisweet on order
from the local CVS.

Appreciate your time.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 11/13/2010 9:25 AM, Bryan wrote:
> On Nov 13, 8:41 am, Janet > wrote:
>> On 11/13/2010 7:46 AM, Jim Elbrecht wrote:
>>
>>> My mind is open. What is the 'fresh' equivalent of sweetened
>>> condensed milk? I've got 3 recipes that use it that I can't imagine
>>> have room for improvement--- but I'll give it a go in the interest of
>>> science.
>>
>> I'd certainly like to know that myself. My DH's favorite pie in the
>> whole world is key lime and he's diabetic. No sweetened condensed milk.
>> I have tried several recipes to make it with artificial sweetener and
>> all were failures. I do have a key lime pie recipe that uses unflavored
>> gelatin and that's not bad, but not quite the same as the canned milk
>> recipe. I would love, love, love to have a recipe for sweetened
>> condensed milk made from fresh ingredients so I could sub the sugar.
>
> Up in Way-the-heck-north Texas, they have Braum's (mentioned in my
> other post). The closest to you probaby being 219 I-35 HWY NW,
> HILLSBORO, TX . Adding gelatin and cream to their "concentrated" skim
> milk might well work, consistency wise, even subbing in Splenda.
>
> Remembering the sous vide hack, it occurred to me that one could
> concentrate milk using reverse osmosis, though I'm sure it'd be cost
> prohibitive.
>> --
>> Janet Wilder
>
> --Bryan

Do they have one near Ingram or Kerrville? Heading up there next week

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 11/13/2010 12:22 PM, aem wrote:
> On Nov 13, 6:41 am, Janet > wrote:
>> On 11/13/2010 7:46 AM, Jim Elbrecht wrote:
>>
>>> My mind is open. What is the 'fresh' equivalent of sweetened
>>> condensed milk? I've got 3 recipes that use it that I can't imagine
>>> have room for improvement--- but I'll give it a go in the interest of
>>> science.
>>
>> I'd certainly like to know that myself. My DH's favorite pie in the
>> whole world is key lime and he's diabetic. No sweetened condensed milk.
>> I have tried several recipes to make it with artificial sweetener and
>> all were failures. I do have a key lime pie recipe that uses unflavored
>> gelatin and that's not bad, but not quite the same as the canned milk
>> recipe. I would love, love, love to have a recipe for sweetened
>> condensed milk made from fresh ingredients so I could sub the sugar.
>
> Sweetened condensed milk is -- surprise -- condensed milk and sugar,
> nothing else. I don't know the proportions, but it's likely a LOT of
> sugar, judging by how thickly it pours. No other additives, according
> to the label. -aem
>

How does one go about condensing milk?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 11/13/2010 1:30 PM, Omelet wrote:
> In aweb.com>,
> Janet > wrote:
>
>> On 11/13/2010 7:46 AM, Jim Elbrecht wrote:
>>
>>> My mind is open. What is the 'fresh' equivalent of sweetened
>>> condensed milk? I've got 3 recipes that use it that I can't imagine
>>> have room for improvement--- but I'll give it a go in the interest of
>>> science.
>>>
>>
>> I'd certainly like to know that myself. My DH's favorite pie in the
>> whole world is key lime and he's diabetic. No sweetened condensed milk.
>> I have tried several recipes to make it with artificial sweetener and
>> all were failures. I do have a key lime pie recipe that uses unflavored
>> gelatin and that's not bad, but not quite the same as the canned milk
>> recipe. I would love, love, love to have a recipe for sweetened
>> condensed milk made from fresh ingredients so I could sub the sugar.
>
> Might be interesting to experiment. Perhaps some of the sugar free low
> carb non-dairy creamers with Splenda or Aspartame?

I don't think they would have the same consistency nor would they set up
the same.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 11/13/2010 2:15 PM, Omelet wrote:
> In article
> >,
> > wrote:
>
>>> Might be interesting to experiment. Perhaps some of the sugar free low
>>> carb non-dairy creamers with Splenda or Aspartame?
>>
>> That sounds positively REPULSIVE! I don't think that even Stu would
>> stoop that low. Well, maybe.
>>
>>> --
>>> Peace! Om
>>>
>>
>> --Bryan
>
> You might change your mind if you ever became a diabetic... For some odd
> reason, you don't seem to get that issue Bryan. Undesirable food
> compromises sometimes have to be made for certain health issues.
>
> It's either that or go blind, go on Dialysis or lose your legs due to
> uncontrolled diabetes. Or even die.
>
> Or give up all sweets completely.
> For many, that last one is not a happy option.
>
> Get over your judging of people using some artificial ingredients to
> survive for once! It's not a matter of CHOICE on their part!

Give him hell, Om!

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Nov 13, 9:40*pm, Janet Wilder > wrote:
> On 11/13/2010 9:25 AM, Bryan wrote:
>
>
>
>
>
>
>
>
>
> > On Nov 13, 8:41 am, Janet > *wrote:
> >> On 11/13/2010 7:46 AM, Jim Elbrecht wrote:
>
> >>> My mind is open. * *What is the 'fresh' equivalent of sweetened
> >>> condensed milk? * I've got 3 recipes that use it that I can't imagine
> >>> have room for improvement--- but I'll give it a go in the interest of
> >>> science.
>
> >> I'd certainly like to know that myself. My DH's favorite pie in the
> >> whole world is key lime and he's diabetic. No sweetened condensed milk..
> >> * *I have tried several recipes to make it with artificial sweetener and
> >> all were failures. *I do have a key lime pie recipe that uses unflavored
> >> gelatin and that's not bad, but not quite the same as the canned milk
> >> recipe. I would love, love, love to have a recipe for sweetened
> >> condensed milk made from fresh ingredients so I could sub the sugar.
>
> > Up in Way-the-heck-north Texas, they have Braum's (mentioned in my
> > other post). *The closest to you probaby being * * 219 I-35 HWY NW,
> > HILLSBORO, TX . *Adding gelatin and cream to their "concentrated" skim
> > milk might well work, consistency wise, even subbing in Splenda.
>
> > Remembering the sous vide hack, it occurred to me that one could
> > concentrate milk using reverse osmosis, though I'm sure it'd be cost
> > prohibitive.
> >> --
> >> Janet Wilder
>
> > --Bryan
>
> Do they have one near Ingram or Kerrville? *Heading up there next week.

Nope. That's too far from OKC.
>
> --
> Janet Wilder

--Bryan

On Nov 13, 9:39*pm, Janet Wilder > wrote:
> On 11/13/2010 9:06 AM, Jean B. wrote:
>
>
>
>
>
>
>
> > Janet Wilder wrote:
> >> I'd certainly like to know that myself. My DH's favorite pie in the
> >> whole world is key lime and he's diabetic. No sweetened condensed
> >> milk. I have tried several recipes to make it with artificial
> >> sweetener and all were failures. I do have a key lime pie recipe that
> >> uses unflavored gelatin and that's not bad, but not quite the same as
> >> the canned milk recipe. I would love, love, love to have a recipe for
> >> sweetened condensed milk made from fresh ingredients so I could sub
> >> the sugar.
>
> > Here's what I have squirreled away (untried). I hope one of these helps
> > you (and Jim). Sounds like Jim can use sugar.
>
> > "Table Cream in the Mexican Food section of Meijer and in the
> > dairy case at WalMart. It is an excellent substitute for sweetened
> > condensed milk (just add an artifical sweetener) and is also fantastic
> > as a substitute for sour cream in mexican recipes.
>
> > "The canned version is made by Nestle and the can (a 4-6oz size can) is
> > labeled in Spanish and seems to be stocked in the ethnic foods section
> > near the salsas. The table creme that WalMart carries is in a small
> > plastic bottle and is refrigerated with a green and red label. At my
> > WalMart, it's by the cream cheese, sour cream and yogurt.
>
> > "In my opinion, the canned Nestle Table Cream is inferior to the the
> > refrigerated version because it separates...."
> > **************
> > From
> >http://www.lowcarbluxury.com/recipes...ertmisc18.html
>
> > Low Carb Sweetened Condensed Milk
>
> > * 2 1/2 cups heavy whipping cream
> > * 6 egg yolks
> > * 1 cup Splenda
> > * 2 Tbsp DiabetiSweet (optional)
>
> > Whisk all ingredients (added in the order given) in a saucepan over low
> > heat, stirring constantly until thickened. Cool completely, add to
> > sealable non-metal container and refrigerate. Use within 7-10 days.
>
> > This mixture is useful in any recipe where you'd ordinarily use
> > sweetened condensed milk (like Eagle Brand.) Using the Diabetisweet adds
> > less than 1 carb per serving but aids in proper consistency, however, it
> > will still be delicious without it. Depending on your plans to use it,
> > adding a bit of vanilla after cooking can be a nice touch.
>
> > Makes approx 1 1/2 pints. 40 carbs in entire recipe; 4 grams per 1/4 cup
> > serving.
> > *************
>
> > "Instead of using the suggested can of sweetened condensed milk, I used
> > one 8-ounce can of Nestle's thick table cream (available at Asian
> > supermarkets) and 1 cup of Whey Low."
> > *************
>
> > Sweetened Condensed Milk
>
> > 1 cup instant nonfat dry milk
> > 2/3 cup sugar or Splenda (if it can be substituted)
> > 1/2 cup boiling water
> > 3 tablespoons melted margarine or butter. Combine all ingredients in a
> > blender; process until smooth. Makes 1 1/4 cup of the equivalent of 1 can.
>
> > *************
>
> > Jo's Sweetened Condensed Milk
>
> > 1/2 cup water
> > 1 1/3 cup non-fat dry milk powder
> > 1/2 cup Splenda
>
> > Mix water and dry milk powder in glass measuring cup to a thick paste.
> > Microwave about 30 seconds (hot but not boiling). Mix in Splenda.
> > Refrigerate at least 2 hours before use. Will keep refrigerated for up
> > to 2 weeks.
>
> > *************
> > [Sweetened Condensed Milk]
>
> > 1 cup whipping cream
> > 2 egg yolks
> > 1/3 cup splenda
> > 1 tsp vanilla
> > Combine all ingredients in a small saucepan. Cook over medium low heat
> > until thick, stirring constantly.
> > *************
>
> > Condensed Milk
>
> > 2 c heavy cream
> > 2 heaping T Maltitol Syrup
> > 1/3 c Maltitol crystals/sugar
> > 2 tsp vanilla
> > 1 tsp butter
>
> > Place the heavy cream in a saucepan add the syrup, sugar and vanilla,
> > stirring occasionally. Once the mixture starts to foam a little add the
> > butter and start stirring constantly. Continue stirring for
> > approximately 15 minutes till mixture is very frothy and looks like it's
> > going to boil over.
>
> > Remove from heat, and let cool for a few minutes at room temp. then
> > place in a airtight container (I used quart size jar), and store in
> > fridge. Will last for approx. 2 weeks.
>
> > Yield: 2-1/2 Cups.
> > ***********
>
> Thanks for all the recipes. Is the Mexican table cream also "crema"
> Everything in our local grocery stores is Mexican,so It don't know if it
> would be in the ethnic section.
>
> I have tried those recipes using powdered milk and such and they are
> horrid.
>
> I've been using Becca's recipe and that is pretty good, but I'll see if
> I can get some thick canned cream. I have some Diabetisweet on order
> from the local CVS.
>
> Appreciate your time.

Canned cream is for Mexicans who are too poor to afford refrigerators.
>
> --
> Janet Wilder

--Bryan

Jim wrote:

> The sweetened condensed stuff adds something to my favorite ice cream
> recipe, and some Christmas bar cookie that I make. And Key Lime pie has
> to use it to be authentic- though I'm still willing to try a method of
> thickening the milk [use cream?] and maybe a slightly caramelized sugar if
> I thought I could duplicate the flavor. Sounds like a lot of work to come
> up with a flavor that works just fine for me right out of the can.

Ever had "Vietnamese" coffee, i.e., coffee with sweetened condensed milk?
Good stuff.

Bob

On Nov 13, 9:50*pm, "Bob Terwilliger" >
wrote:
> Jim wrote:
> > The sweetened condensed stuff adds something to my favorite ice cream
> > recipe, and some Christmas bar cookie that I make. * And Key Lime pie has
> > to use it to be authentic- though I'm still willing to try a method of
> > thickening the milk [use cream?] and maybe a slightly caramelized sugar if
> > I thought I could duplicate the flavor. Sounds like a lot of work to come
> > up with a flavor that works just fine for me right out of the can.
>
> Ever had "Vietnamese" coffee, i.e., coffee with sweetened condensed milk?

For Vietnamese who are too poor to afford refrigerators.

> Good stuff.

Ick.
>
> Bob

--Bryan

Janet wrote:

>> You might change your mind if you ever became a diabetic... For some odd
>> reason, you don't seem to get that issue Bryan.
>
> Give him hell, Om!

Yeah! Sit on his face!

Bob

On 11/13/2010 5:42 PM, Janet Wilder wrote:
> On 11/13/2010 12:22 PM, aem wrote:
>> On Nov 13, 6:41 am, Janet > wrote:
>>> On 11/13/2010 7:46 AM, Jim Elbrecht wrote:
>>>
>>>> My mind is open. What is the 'fresh' equivalent of sweetened
>>>> condensed milk? I've got 3 recipes that use it that I can't imagine
>>>> have room for improvement--- but I'll give it a go in the interest of
>>>> science.
>>>
>>> I'd certainly like to know that myself. My DH's favorite pie in the
>>> whole world is key lime and he's diabetic. No sweetened condensed milk.
>>> I have tried several recipes to make it with artificial sweetener and
>>> all were failures. I do have a key lime pie recipe that uses unflavored
>>> gelatin and that's not bad, but not quite the same as the canned milk
>>> recipe. I would love, love, love to have a recipe for sweetened
>>> condensed milk made from fresh ingredients so I could sub the sugar.
>>
>> Sweetened condensed milk is -- surprise -- condensed milk and sugar,
>> nothing else. I don't know the proportions, but it's likely a LOT of
>> sugar, judging by how thickly it pours. No other additives, according
>> to the label. -aem
>>
>
> How does one go about condensing milk?
>

My understanding is that condensed milk is essentially evaporated milk
with a large amount of sugar. My guess is that there must also be some
amount of invert sugar in there to retard sugar crystallization.

OTOH, I think your direction of trying to make sugar-free key lime pie
based on fake condensed milk is a dead end. I would recommend that you
try using a tofu or fat free cream cheese based sugar-free key lime
recipe instead although I have not tried any myself.

On Sat, 13 Nov 2010 21:42:36 -0600, Janet Wilder
> wrote:

> How does one go about condensing milk?

The same way as evaporated milk (but you already knew that).




--

Never trust a dog to watch your food.

On Sat, 13 Nov 2010 19:50:17 -0800, "Bob Terwilliger"
> wrote:

>Jim wrote:
>
>> The sweetened condensed stuff adds something to my favorite ice cream
>> recipe, and some Christmas bar cookie that I make. And Key Lime pie has
>> to use it to be authentic- though I'm still willing to try a method of
>> thickening the milk [use cream?] and maybe a slightly caramelized sugar if
>> I thought I could duplicate the flavor. Sounds like a lot of work to come
>> up with a flavor that works just fine for me right out of the can.
>
>Ever had "Vietnamese" coffee, i.e., coffee with sweetened condensed milk?
>Good stuff.
>

Not yet. It is on my list of things to do- but I like my coffee
black & only do a couple cups a day to jolt myself conscious these
days.

But that *is* the ice cream flavor I referred to. Courtesy of David
Lebovitz. [i added vodka & think it helps the texture/longevity]
Vietnamese Coffee Ice Cream Recipe
*****adapted from Perfect Scoop by David Lebovitz

14oz can sweetened condensed milk
1 ½ cups espresso
1 ½ cups heavy cream
2 tsps coarsely ground coffee
2 tbls vodka

1.Brew a very strong coffee with 2 cup of water and 1/2 cup of ground
coffee. With a paper filter, that will yield 1 1/2 cup of very
strongly brewed coffee. You can substitute with a cup of strongly
brewed espresso.
[I used a generous 1/4cup Arabica beans, ground fine & French brewed
in 2 cups of 180degree water for 5 minutes. To yield 1 1/2 cups]

2.Whisk together the condensed milk, espresso, milk and ground coffee.
Chill the mixture thoroughly, then freeze it in your ice cream machine
according to the manufacturer's instructions.
xxxxxxxxxx

Because the ice cream eaters [including me] in the house are dieting,
the last batch has lasted in the refrigerator freezer for several
weeks & has retained its 'just churned' flavor ad texture.

Jim

Omelet wrote:
> In article m>,
> Janet Wilder > wrote:

>> I don't think they would have the same consistency nor would they set up
>> the same.
>
> They may with the addition of Gelatin?
> Or better yet, Pectin! :-)

Why do you consider pectin better than gelatin?

On Sun, 14 Nov 2010 03:53:36 -0600, Omelet >
wrote:

> With pleasure. He's obviously never seen somebody's leg on a dissection
> table like I have. Usually due to Diabetes...

I know someone who is seriously considering removing both of her legs
due to the complications of diabetes.

--

Never trust a dog to watch your food.

My niece makes regular cheesecake tarts in a similar fashion. They're
made in lined cupcake pans and she starts with a vanilla cookie at the
bottom. That's all I know.

```````````````````````````


On Sun, 14 Nov 2010 03:49:25 -0600, Omelet >
wrote:

> Thank you. :-) Stored to disk!
>
> In article
> >,
> "Catmandy (Sheryl)" > wrote:
>
> > Hi Om,
> > To be honest, I just find a key lime cheese cake recipe and use
> > neufchatel, egg beaters and splenda!
> > One that I have used that is very good is Paula Deen's recipe for key
> > lime tarts. She calls for using key lime cooler cookies in muffin pans
> > and making individual cheese cakes. I make them with graham cracker/
> > butter crust in ramekins. No reason you couldn't use Nilla wafers in
> > muffin tins. The nice thing about this recipe is the portions are
> > small and controlled!!! If you make them in ramekins, no reason you
> > couldn't eliminate the crust entirely and make it low-carb.
> >
> > Key Lime Tarts
> >
> > Recipe courtesy Paula Deen
> >
> > This recipe can be easily doubled to make as many tarts as you need.
> >
> > Prep Time:
> > 15 min
> > Inactive Prep Time:
> > --
> > Cook Time:
> > 12 min
> >
> > Level:
> > Easy
> >
> > Serves:
> > 24 tarts
> >
> > Ingredients
> >
> > * 24 Key Lime Cooler cookies
> > * 8 ounces cream cheese, softened
> > * 1 egg
> > * 1/2 cup sugar
> > * 2 tablespoons lime juice, preferably Key lime
> > * 1 teaspoon lime zest
> > * Fresh sweetened whipped cream
> > * Mint leaves or lime zest, for garnish
> >
> > Directions
> >
> > Preheat oven to 350 degrees F.
> >
> > Fill 2 (12-muffin) mini muffin tins with paper cups and spray cups
> > with cooking spray. Place 1 Key Lime Cooler cookie in the bottom of
> > each cup, flat side down.
> >
> > Prepare filling. Beat together cream cheese, egg, sugar, lime juice,
> > and zest until well mixed. Fill the cups to the top. Bake for 10 to 12
> > minutes. Remove tarts to cool. When completely cool, fit a star tip in
> > a pastry bag and fill with the whipped cream. Pipe the whipped cream
> > on top of the tarts. Garnish with tiny mint leaves or lime zest.


--

Never trust a dog to watch your food.

On Nov 14, 3:53*am, Omelet > wrote:
> In article >,
> *Janet Wilder > wrote:
>
>
>
> > On 11/13/2010 2:15 PM, Omelet wrote:
> > > In article
> > > >,
> > > * > *wrote:
>
> > >>> Might be interesting to experiment. *Perhaps some of the sugar free low
> > >>> carb non-dairy creamers with Splenda or Aspartame?
>
> > >> That sounds positively REPULSIVE! *I don't think that even Stu would
> > >> stoop that low. *Well, maybe.
>
> > >>> --
> > >>> Peace! Om
>
> > >> --Bryan
>
> > > You might change your mind if you ever became a diabetic... For some odd
> > > reason, you don't seem to get that issue Bryan. Undesirable food
> > > compromises sometimes have to be made for certain health issues.
>
> > > It's either that or go blind, go on Dialysis or lose your legs due to
> > > uncontrolled diabetes. *Or even die.
>
> > > Or give up all sweets completely.
> > > For many, that last one is not a happy option.
>
> > > Get over your judging of people using some artificial ingredients to
> > > survive for once! *It's not a matter of CHOICE on their part!
>
> > Give him hell, Om!
>
> > --
> > Janet Wilder
>
> With pleasure. *He's obviously never seen somebody's leg on a dissection
> table like I have. *Usually due to Diabetes...

No I haven't but diabetes doesn't imply using freakin' non-dairy
coffee creamer. Only outright trashiness leads to using non-dairy
coffee creamer.
But oh, if you require non-dairy coffee creamer to SURVIVE, I guess it
really isn't "a matter of CHOICE."
> --
> Peace! Om
>
--Bryan

On Nov 14, 9:49*am, sf > wrote:
> On Sun, 14 Nov 2010 03:53:36 -0600, Omelet >
> wrote:
>
> > With pleasure. *He's obviously never seen somebody's leg on a dissection
> > table like I have. *Usually due to Diabetes...
>
> I know someone who is seriously considering removing both of her legs
> due to the complications of diabetes.
>
Please, tell her to get some Coffee Mate RIGHT AWAY! Her very
survival depends on it!

--Bryan

Janet Wilder wrote:
> Thanks for all the recipes. Is the Mexican table cream also "crema"
> Everything in our local grocery stores is Mexican,so It don't know if it
> would be in the ethnic section.

Someone else will have to answer that. I am now vaguely recalling
(I think) that the refrigerated product is better (as one might
expect).
>
> I have tried those recipes using powdered milk and such and they are
> horrid.

That's good to know. Scratch those.
>
> I've been using Becca's recipe and that is pretty good, but I'll see if
> I can get some thick canned cream.

Hmmm. I am now thinking of one of the thick creams from the UK.
Clotted? Double? Maybe someone who used these products can give
advice on the one that is closer in texture to that of SCM.

I have some Diabetisweet on order
> from the local CVS.

Here, I can find it in the small section of the supermarket aimed
at folks with diabetes. It is also sometimes in or near
supermarket pharmacy sections.
>
> Appreciate your time.
>
You're very welcome.

--
Jean B.

Janet Wilder wrote:
> On 11/13/2010 12:22 PM, aem wrote:
>> On Nov 13, 6:41 am, Janet > wrote:
>>> On 11/13/2010 7:46 AM, Jim Elbrecht wrote:
>>>
>>>> My mind is open. What is the 'fresh' equivalent of sweetened
>>>> condensed milk? I've got 3 recipes that use it that I can't imagine
>>>> have room for improvement--- but I'll give it a go in the interest of
>>>> science.
>>>
>>> I'd certainly like to know that myself. My DH's favorite pie in the
>>> whole world is key lime and he's diabetic. No sweetened condensed milk.
>>> I have tried several recipes to make it with artificial sweetener and
>>> all were failures. I do have a key lime pie recipe that uses unflavored
>>> gelatin and that's not bad, but not quite the same as the canned milk
>>> recipe. I would love, love, love to have a recipe for sweetened
>>> condensed milk made from fresh ingredients so I could sub the sugar.
>>
>> Sweetened condensed milk is -- surprise -- condensed milk and sugar,
>> nothing else. I don't know the proportions, but it's likely a LOT of
>> sugar, judging by how thickly it pours. No other additives, according
>> to the label. -aem
>>
>
> How does one go about condensing milk?
>
Maybe like making khoya (sp?) but not cooking it into a solid state.

--
Jean B.

Bob Terwilliger wrote:
> Jim wrote:
>
>> The sweetened condensed stuff adds something to my favorite ice cream
>> recipe, and some Christmas bar cookie that I make. And Key Lime pie has
>> to use it to be authentic- though I'm still willing to try a method of
>> thickening the milk [use cream?] and maybe a slightly caramelized sugar if
>> I thought I could duplicate the flavor. Sounds like a lot of work to come
>> up with a flavor that works just fine for me right out of the can.
>
> Ever had "Vietnamese" coffee, i.e., coffee with sweetened condensed milk?
> Good stuff.
>
> Bob
>
>
Thai tea, I guess, too.

--
Jean B.