I will be making a dessert for Thanksgiving for my dad, a diabetic, and for me. I'm considering a blueberry swirl cheesecake. The recipe which I am adapting has a graham cracker crust. To lower the carbs and sugar, I am thinking about using the Carbwell Cinnamon flavored cereal in place of graham crackers. Has anyone tried this? Does the cereal hold up well, or does it just turn to mush?

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Judy
highest = 180, goal = 140
Every single time I put food in my mouth, it matters. No more fooling myself!

i have used both types of carb well cereal for crust.. i have also used a few of the difrent flavors of cereal ground up in my blender. try the adtinks cereal blue berry one would be awsome for a blue berry cheese cake..

i had psted somewhere that i used carbwell cereal befor for that.. not sure if its still on the board anywhere

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01/02/04-248{ 4/29/04- 218} 6/30/04- 204
7-05-04 198 8/30/04 - 190 (got lost after that-)
4/03/08- 261 -
Goal-140-145

Judy-great new picture!
I never thought about using cereal! Good idea. I have been using a mixture of finely chopped walnuts, almond flour, Splenda, and a dash of cinnamon mixed with some melted butter to make it stick in the pie dish better. (I also add some Metamucil-type fiber powder. No one knows it's there and it adds to the fiber count.)

I tried using macadamias but they got soggy, believe it or not. This "crust" is a little coarse, but I like it. I think the walnuts could stand to be a little finer. I made a "pie" this week, using this crust. I'm a nut for nuts!

You may want to think of going crustless altogether by serving the cheesecake "parfait style" in dessert dishes with garnish....you probably wouldn't even miss the crust. Just my thoughts!
Have a great Thanksgiving with your Dad.

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Hmm, ground LC cereal mixed with a little melted butter to hold it together, perhaps a dash of liquid Splenda . . . I think that would work. I remember making a hash brown potato dish years ago that had a topping of crushed corn flakes mixed with melted butter. It was crispy. But it was on TOP, not the bottom where it might get soggy.

I just read a recipe for a pumpkin tart (not LC) where they talked about . . . "The pastry's structural strength is substantially increased by blind baking, a technique in which the pastry is baked twice before being filled . . . ." So perhaps baking this crust at a little higher temp (400-425?) for 10 minutes or so before adding the filling and baking again, will prevent sogginess???

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

when i made mine i set the crust in the bottom of my spring form pan. only took a small amount (mixed w/ butter!) pressed firm on bottom of pan, i meanwhile have my oven preheating at 200. then i let it in till it dries out. if you have the oven to hot it ends up burning.. make sure the crust is DRY! realy dry.. then pour in your cheesecake mix.. then turn oven up and finish bakeing

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01/02/04-248{ 4/29/04- 218} 6/30/04- 204
7-05-04 198 8/30/04 - 190 (got lost after that-)
4/03/08- 261 -
Goal-140-145

Well, Gilley, what you say makes sense. Pre-bake at a lower temp so it won't burn. I forgot I was reading instructions for a flour-based crust!

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

just wanted to make her aware of that.. beacuse i had my oven to high the first time and sat there w/ my mix redy to go in and had to redo the crust ..

its been a while since i have made one tho.. proly easter... anyway.. i think i might have added a little almond flour for more substance also.. sigh.. terible me not writeing things down.. i just guess..lol..

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01/02/04-248{ 4/29/04- 218} 6/30/04- 204
7-05-04 198 8/30/04 - 190 (got lost after that-)
4/03/08- 261 -
Goal-140-145

I've done this with the Post (Carbwell?) Golden whatever-they-call-it cereal. (Too tired to go upstairs and look at the box). Anyway, it worked great! I ground a bunch in my food processor, then mixed it with melted butter. (How much will depend on how thick you make the crust... use your best judgement on the consistency.) Press it into the bottom of the pan and then pour the cheesecake batter over it. I didn't pre-bake or anything else. It was wonderful! And tasted the closest to a graham cracker crust that I've come across yet.

Good luck!

Mada

I'm going to try the Carb Well Cinnamon cereal and butter as a crust for my pumpkin pie. Can't wait to try that. I usually make a crust with ground almonds and butter for my cheese cake crust. But something different sounds good.

I made the cheesecake this afternoon. Grinding those little rock hard cereals was tough for my baby food processor. I should have gotten out the big one. I'm now hoping that they retain some of the crispness and result in a nice crust. I'll let you know after we dig in tomorrow.

**For my crust I used about a cup of cereal (after grinding), butter, pourable Splenda, and some pecans. I did not bake it prior to baking the cheesecake --- I'm afraid that I probably should have.

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Judy
highest = 180, goal = 140
Every single time I put food in my mouth, it matters. No more fooling myself!

I should have baked the crust before adding the cream cheese mixture. Otherwise, it was a very good substitute for graham crackers. I will also add more Spenda to the crust mixture next time.

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Judy
highest = 180, goal = 140
Every single time I put food in my mouth, it matters. No more fooling myself!

I made a "carbwell" crust for a LC chocolate pie and the cereal definately held it's own. I pulverized it in my blender because crushing with a rolling pin was a no-go. It held up very well during the baking and lasted several days with the pie filling. Very crispy texture. Will definitely use again!

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Karen
147/135 LF
135/127/117 LC