Induction Safe Cream of Broccoli Cheese & Cheese Cake?

[Lulu0919]

Does anyone know of any great Induction Cream of Broccoli Cheese soup?

Also Some awesome Cheesecake

thank you so much

[JulieB]

I have used this recipe for Cauliflower (& cheese) soup. Hy husband & I both liked it.

Creamy Cauliflower (or Broccoli) Soup
4 cups lower sodium chicken broth (or vegetable)
1 tsp salt
1/4 tsp pepper
1 pound cauliflower or broccoli, cut into florets, stems peeled and cut into 1 inch pieces
1 cup heavy cream
8oz grated cheddar cheese

Combine stock, salt and pepper in a large saucepan over med-hi heat, bring to a boil. add cauliflower, reduce the heat to med-low and simmer until tender, about 15 min.
Transfer soup to a blender. Holding blender lid down firmly with a folded kitchen towel, blend at low speed to puree (you may have to work in batches. Allow to cool a bit. Whisk in cream and cheese, simmer, whisking occasionally, about 5 min.
Try substitution other vegetables like asparagus, artichokes, celery or tomatoes

8serv=.25cveg

[gretchiemama]

OH MAN! I am glad you asked.
I actually bought half and half, (taste just like milk..kinda LOL) and a box of sugar free cheesecake jello. The only thing you have to do is stir.
Its so quick. I put it in the freezer if I want to have something icecream like...
If I am dying for something, one biteful is enough to kill that sweettooth.
You think you may want more but you dont and one bite maybe twice a day on a rough day is better than cheating even a little.
The carbs listed on the box (it really calls for non fat milk) says 6 carbs total.
But I think since your replacing the non fat milk for the half and half, it cuts em in half. Even if it doesnt- one bite is less than one carb.
I think. Dont quote me.
In any case, it works in a pinch and you would never know the difference.
Because its not real sugar and just sweetner, it really doesnt have the same effect on me as it would had it been the real thing.
Everyones different, so if it makes you want to eat the whole bowl then it may not be a good idea.
But I like it compared to the alternative.

[Lulu0919]

Thank you thank you thank you

[JulieB]

Originally Posted by gretchiemama

OH MAN! I am glad you asked.
I actually bought half and half, (taste just like milk..kinda LOL) and a box of sugar free cheesecake jello. The only thing you have to do is stir.
Its so quick. I put it in the freezer if I want to have something icecream like...

Hate to burst your bubble, but half-and-half isn't allowed until Rung 2. Aspertame isn't allowed at all (Jello is sweetened with aspertame).

[Juniper]

As a cheesecake baking expert, I can say that you can get almost any cheesecake recipe you like, and just substitute the splenda for the sugar and you're done. All cheesecake primarily is (ingredients wise) is cream cheese, vanilla, tons of eggs, sugar, and sometimes sour cream or lemon juice, which you can omit.

I make a big one and then section it out into small slices and individually wrap them in the freezer. Only a slice once a week or so is good. I find too much cream cheese stalls me.

For the nuts and seeds rung, you can make a crust with ground pecans and butter, maybe a bit of cinnamon.

Yum!

[Juniper]

Also---you can absolutely bake a cheesecake without a crust!

[mission to lose]

Hi June, I am induction almost end of Week 2, cheat free, and you had to say the dirty word...CHEESECAKE!!!!

LOL, that is probably one of my most favorite comfort foods. And I didn't even think about taking an old recipe and just adding Splenda. What a great idea. Too bad I can't make my Kahlua Cheesecake---(YET.)

Do you bake your cheesecakes any differently when you don't use a crust?

And speaking of Splenda, I should probably post this as a new thread, but I will ask anyway. Are there 2 firms of Splenda?
Why is the serving size of Splenda in the packet = 1.0 grams in weight, and loose, pourable Splenda serving size is 1 tsp (.05 grams).

The packet is heavier, 1.0 vs .05 but it does not contain a full tsp as the pourable, which is lighter. Have I confused everyone now?

[Georgiana]

Originally Posted by mission to lose

And speaking of Splenda, I should probably post this as a new thread, but I will ask anyway. Are there 2 firms of Splenda?
Why is the serving size of Splenda in the packet = 1.0 grams in weight, and loose, pourable Splenda serving size is 1 tsp (.05 grams).

The packet is heavier, 1.0 vs .05 but it does not contain a full tsp as the pourable, which is lighter. Have I confused everyone now?

A teaspoon has 0.5 g carbs, so it cannot weigh 0.05 g. Maybe you meant 0.5? So 1 packet of Splenda is 2 teaspoons. I'm not sure why they made a packet of 2 teaspoons... I guess because everyone does it that way?

Sucralose is too sweet to be used alone, so some bulking ingredients need to be added. Splenda packets have dextrose and maltodextrin as bulking ingredients. Granulated Splenda has only maltodextrin. It's the amount of dextrose and/or maltodextrin that controls the sweetness of Splenda, for the same amount of sucralose.

We are allowed to have 3 packets of Splenda per day. If you are using granulated Splenda, then you can have 6 teaspoons.

[Juniper]

Hi Mary! Well you should know and learn and embrace the fact that cheesecake is far from a dirty word on what I call "The Way". The Atkin's way, that is.

Years ago when I started "clouds" was a popular thing going around on the boards. It was cheesecake mixed with butter and some vanilla and splenda, mixed up, and dropped onto a cookie sheet in little mounds to eat. They are good but basically this is just cheesecake with butter instead of eggs! So that's what gave me the idea that I could always enjoy my cheesecake baking. Break down the ingredients and the only problem in new york styles and regular cheesecakes is the crust and the sugar.

The taste does take some getting used to but it's still delicious. I find the ones that have sour cream in them taste very good with the splenda. You can't enjoy delicious sweetened strawberry sauces and whatnot. But you can make pumpkin cheesecakes! Once you are on that rung, that is.

As far as baking without the crust.....just spray pam in the pan, pour it in and bake regularly.

I always put casserole dish of water on the rack below the cheesecake rack so that the oven is moist.

Please remember to not go overboard on this. It's easy to do. Freezing individually wrapped slices and just thawing out one at a time helps to keep it under control. I thought I could eat one a day but it stalled me.

Have fun!