Struggling to eat enough fat

pondsbb

KnitOrMiss wrote: »

pondsbb wrote: »

I tried rolling the cream cheese in just jello like the web page I found said and it is awful. I am going to try and melt it add eggs and bake for cheesecake. I hate wasting stuff

be very careful melting cream cheese. If it separates, it is very difficult to get it to come back together. Usual baking recommendation is just to let it come to room temperature, then it generally blends well with just about anything...

Yes, I just used my defrost settings on my microwave a few seconds. I then whipped some cream and blended. I forgot the egg and just refrigerated it. It still is not great but bearable. I'm sure I'll be the only one to eat it.

Cheesy567

vipergrm wrote: »

After doing so well eating low carb before I went on holiday recently (losing around 15 pounds in about 2 months) I am now ready to go back on it. This time I would like to keep my carbs under 50g a day (last time it was <30g). The main reason for this is that after a long time away from doing any fitness work due to a serious knee injury I am now planning to go back to the gym and/or other types of keep fit at least 3-4 times a week. My main concern is that I wasn't eating enough fat. I really struggled to get over 60% and I would like to increase fat intake to at least 70%.

Any tips on eating more fat here in the UK? Incidentally, the 2 week holiday has led me to put pretty much all the weight back on again which I am extremely displeased about, but only got myself to blame! Appreciate any suggestions. Thank you!

Here's my favorite "fat bomb" recipe. I don't add the honey, and I cut back on the fruit to 1/4 cup berries or sometimes omit altogether and use flavoring/extract instead. Warning-- it makes a HUGE batch, when I cut it into about 70 pieces it works out to about 65 calories, less than one gram carb per serving. I freeze most of it and keep a smaller portion in the fridge. (It's never grown mold the way my fruit gummies would, but just in case, you know?)

http://meatified.com/coconut-berry-paleo-fudge/

Schmeggly80

dasher602014 wrote: »

KnitOrMiss wrote: »

I prefer the jello mixed with cream cheese without boiling it and add butter. 1:1 cc to butter.

Or, on a flip, I like the jello mixed with extra unflavored gelatin, 1 cup boiling water, 1 cup sour cream, 1 cup heavy cream, all whipped together in stages to prevent separation. Ends up tasting like custard yogurt.

I tried doing the jello with boiling water thing with the cream cheese and it make it an odd consistency for me. With CC, it tastes like cheesecake or butter cream frosting, consistency. When I did the jello with water with it, it got weird and waxy to me.

But the boiled version like yogurt was super yummy.

Got to try this one! Lactose free sour cream a problem find. Do you think it would work with 2 cups heavy cream or with one cup greek yogurt? I can get those lactose free everywhere. There is enough goat cheese around to sub for the cream cheese. Hopefully, that one wouldn't taste 'goaty'. Will be experimenting. Thanks!

I use plain, unsweetened goat yogurt as a sour cream replacement ad I can't eat any cow dairy. Tastes like a good sub to me, but could be because I haven't had the real thing in almost 12 years.