Comments on: Key Lime Pie

by: Sue

Tue, 22 Aug 2006 07:15:09 +0000

There are valid questions posted. Why have you not answered them?
Please do. I have the same questions.
Thank you.

by: Pieter

Wed, 16 Aug 2006 11:24:15 +0000

Hi Mark,
could you also send me the answers of Jen, Joan, Hester, Angella and Carmella’s questions please.

Thanks again for the nice recipes I receive every week.

Pieter

by: carmella Ranellucci

Thu, 10 Aug 2006 20:09:11 +0000

Hi Mark,
How many servings does this recipe yield? Awaiting our response.

by: Angela

Thu, 10 Aug 2006 19:36:53 +0000

I need to know about the splenda in this recipe. Where does all the Splenda get used in the Key Lime pie? The recipe lists 2 tsp plus 1/2 cup. But the method only asks for 1 tsp in the crust and 3 1/2 tsp in the filling.

by: Joan

Mon, 07 Aug 2006 09:09:45 +0000

Hi Mark

I am also from South Africa and struggling with obtaining ingredients mentioned in your recipes. I would like to know what to use in place of Atkins bake mix, Splenda, half-and-half, string cheese, jicama, spaghetti squash, etc.

Would it be possible for you to give me Hester’s e-mail address as I would like to know how she copes with the Atkins plan and if she can offer any support to me.

Waiting to hear from you.

by: Hester

Thu, 03 Aug 2006 08:02:16 +0000

Hi Mark

I’m from South Africa. Over here we don’t have products like Splenda; Atkins bake mix and what does “twin” mean in your upside down sticky buns receipe? (brown sugar twin). Do you have any suggestions that I can use as an alternative?

I love trying out new receipes, but these “problems” are getting the better of me!!

Love to hear from you.

by: Jen

Wed, 02 Aug 2006 11:52:59 +0000

Where does all the Splenda get used in the Key Lime pie? The recipe lists 2 tsp plus 1/2 cup. But the method only asks for 1 tsp in the crust and 3 1/2 tsp in the filling.