This year will be my third year making this recipe. It's great because a few members of my family are diabetic. I use room temp eggs and butter, splenda, top it with whole pecans, and I save a bit of the flothy eggs to brush on the whole pecans on the top to make them shiney - appearence taken care of.

Reviewed On: Nov. 27, 2008

I've been making this recipe for 6 years and each time I get rave reviews and requests for the recipe. I've sub different kinds of seasonal fruit, such as blueberries, peaches, pears - depending what's in season as well as the cheeses (blueberries and chedder cheese not a great combination, but blueberries with goat cheese or a creamy swiss - wonderful). Great Recipe.

Reviewed On: Nov. 12, 2005

I didn't change a thing, and they turned out wonderful - soft, not overly sweet, vanilla-nutty flavor. Thank you Jennifer.

Reviewed On: Feb. 20, 2005