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Forum
-> Recipe Collection
-> Dairy & Pareve Meals
bargainlover
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Sun, Apr 30 2017, 1:56 pm
Anyone have the recipe and can please share it?
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mirror
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Sun, Apr 30 2017, 5:34 pm
No I don't. But you can use 1 32 oz container plain greek yogurt, 3 eggs, 1 tsp vanilla, 1 cup milk, 1 cup flour and 1 cup sugar (if you close your eyes then it doesn't count), 1 lemon rind mix and bake until lightly brown
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anotherima
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Mon, May 01 2017, 7:57 am
sky wrote: | http://www.cookkosher.com/index.php?option=com_content&view=article&id=58380 |
is there a way to cut down the sugar in this recipe? It calls for half a cup. Anyone try it with a sugar substitute?
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cbg
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Mon, May 01 2017, 8:07 am
anotherima wrote: | is there a way to cut down the sugar in this recipe? It calls for half a cup. Anyone try it with a sugar substitute? |
I make a cheesecake using a combination of cottage cheese and yogurt (similar to this) and always use Splenda. It won't brown the edges. I make it crustless
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sky
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Mon, May 01 2017, 12:47 pm
I never have, but a few people told me they did and it was still good.
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LOVELY19
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Tue, May 16 2017, 5:04 pm
sky wrote: | http://www.cookkosher.com/index.php?option=com_content&view=article&id=58380 |
Hi.
Can I reduce sugar?
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momof2+?
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Tue, May 16 2017, 7:49 pm
Anyone made this recipe that can 'review' it?
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sky
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Tue, May 16 2017, 11:41 pm
I make the cookkosher recipe almost every week for shalosh suedos in the summer. My kids and family like it very much. But I don't alter the sugar.
I like to either double or make 1 1/2 times the filling. It fills the graham cracker crust better (haven't doubled it in a while so don't remember exactly) I also have doubled the filling in the past for a spring form pan -otherwise it is too low.
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