[donnyandcathy]

I have been doing "low carb" since Sept. 07 and I am feeling great!!!
I can't have any eggs (yolk or whites) or any dairy including the casein which is a milk protein.
I love the sound of so many recipes and most of them call for eggs or dairy. I know there is some substitutes out there for milk, cream cheese, and sour cream, but I can't seem to find any answers on what to use when it calls for heavy cream or ricotta cheese. And what about the eggs?? Would the egg replacers work in most of the recipes?
Does anyone have any suggestions?? I get really down about it because I feel like I am very limited to what I can fix, besides the same ol same ol.
It is not just a sensitivity but an allergy. I can have soy though and they do make a great soy cream cheese and sour cream, but like I said I haven't seen a soy ricotta cheese or heavy cream
Thanks
Cathy

[crazywoman]

Boy that is a tough one!
I can tell you that not only can you relplace milk with the soy milk, you can use almond milk which can be purchased (sometimes you'll find it on the store shelves by or near the soy milk, or made. You can also make milk with other nuts.
But for cream, that's harder. In some things tho you can replace cream with coconut cream. Some things this lends well to.. I'm not alergic to cream, nor am I in the least bit worried about the fat. But I just sometimes like to use the coconut cream instead. I think Kevinpa even whipped it once. The only time I tried whipping it I had coconut butter. I've never tried again. I had even forgotten all about it. I've used the coconut milk and coconut cream in my coffee.
Sorry I just haven't got a clue on subbing the Riccotta.
But you said you could get a good soy "cream cheese". Xrod posted a very good cheesecake here that doesn't use Riccotta. http://stellastyle.com/community2/forum/viewtopic.php?t=8172&highlight=cheesecake
I would think you could use egg replacement in most of the recipes calling for eggs. I've never used them, so I really don't know too much about them. Maybe someone with more knowledge about them could tell you more.
Also, hopefully someone can answer the other questions better too, or give different subs.
_________________
Billie
4'8" Started LC WOL Aug 2003

BBcode

My mind not only wanders, sometimes it leaves completely.

[donnyandcathy]

Thank you so much for your response and links.
Hopefully one of the Stellas will chime in and give their take on replacing some of the items. I have checked out his books from the library and want to purchase them but only if I can use the recipes with the substitutes. If not there isn't many recipes to choose from
I love their testimony and so far this website.
So hopefully the advice will keep coming
Thanks again
Cathy

[donnyandcathy]

I went to the link you sent to the cheesecake and here are the ingredients
Filling:
20 ounces cream cheese
1 1/4 cups sour cream (10 ounces)
1 cup Splenda
1 tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream
This looks wonderful but could I do it somehow replacing the eggs and heavy cream??
I wonder if I could somehow make a tofu cheesecake??
Thanks for trying
Cathy

[crazywoman]

Oh my, I'm so sorry, I'm living up to my "name" again... I was just trying to give you some suggestions about replacments, then forgot that this recipe called for cream & sour cream, some of the very things you can't have.

OK, I'm not real sure about this... I think you could somehow make a tofu cake. But I have no idea how to do it.
And yes, I think you could use egg replacers. And, I think you could use the coconut cream for the heavy cream... But it would probably impart a bit of a coconut flavor to the cheese cake. Now, I'm not sure about this, just think you probably could. If it were me, I'd figure the recipe to make only 1/3 the recipe, and bake in a smaller pan first.

I wish I could give you a better answer... Hopefully someone else can.
******
I fogot to welcome you in the other post, so
Welcome to the site, and our Stella Style family ......!!!


I'm sure you will like it here. Lots of good tips, info, recipes, and support.

Be sure to check out the recipe section. Wonderin about something, check out the search.
It's under Forum on the bar above. Also check out the help from the toolbar, and there is a Help forum also. You'll find a lot of answers there. Because of spam & bad posts being able attack this section, it has been closed to new posts, but it is still there to browse, glean answers from. (No spam there now.) Most problems have been addressed there. There is a sticky of FAQs in the General forum. It has links to lots of as the name says Frequently Asked Questions.

Check out the home page:
Getting Started
Grocery Shopping
Recipes
Success Stories


Lots of good info there.

_________________
Billie
4'8" Started LC WOL Aug 2003

BBcode

My mind not only wanders, sometimes it leaves completely.

[bluebetty]

I've never actually used egg beaters but I have heard of some people using them in ice cream to get that custard texture with out having to temper (cook) the eggs so I would assume if the thicken they would bind something together. I also want to suggest silk. My Dh uses the green box organic unsweetened silk (soy milk) and I find it thick....pretty close to cream...don't know if the smaller amount of fat in the soy would matter in certain recipes but i have used it in place of milk in bake mixes. hope it works out for you....sure would like to know the result.

[chakra]

Please read the ingredient list on the egg beaters and other similar foods, as far as I can see they are made of egg white. I can't use them because of an allergy to eggs, so be careful and read the lists...
Love this WOL BUT very difficult to do without becoming bored--wish I could use more of the recipes as they look great; but there are eggs in almost everything posted here from breakfast to deserts (with the exception on meats, etc) which is a bummer for us with the allergies.
Good luck to all!
Chakra