:)Desserts
Desserts are special treats for special occasions. They help us stay on track when we need a lift, but they are not the centerpiece of our way of eating.Most of these desserts contain some form of artificial sweetener. If you are sensitive to AS, please take this into consideration. AS has also been blamed by some people for causing stalls in weight loss.
Sugar Twin and Splenda are both heat-stable, as is Stevia; Equal is not. Those of you who live in Canada may find Sugar Twin made with cyclamates; this product is not available currently in the United States. If you choose to substitute a different AS for the one named in a recipe, your results may vary. You may need to adjust the proportions to achieve the desired sweetness. You may find that combining two different forms of AS will give a better flavor than simply increasing the amount used.
DESIGNER PROTEIN BARS
7 scoops Designer Protein (GNC), Chocolate flavor (2 1/3 cups)
122.5 P, 10.5C
1/2 cup melted butter
4 oz cream cheese, 8P, 4C
1/2 cup walnuts, 10P, 5C
**My note: these are not very sweet, add some Splenda or other sweetener to taste if you want them sweet. P= protein; C=carb. Melt butter and cream cheese. Mix in Designer Protein. This will be pretty stiff. Stir in the walnuts. Press in bread pan, refrigerate, cut into 8 servings, wrap individually and store in refrig. (**helps to spray hands with Pam and I also spray the pan, Dottie's Other note) I have made some changes that you may or may not want to try: I use a 7 cup Rubbermaid 'save N serve' container, spray with pam, chill, cut into bars about 1 1/4" wide by 2 1/2 to 3" long and approx. 1/2" thick. I get more than 8 and have not figured the carb count for each bar. They are plenty big and very filling. I also sometimes use 2 oz of sunflower seeds (6 carbs) instead of the walnuts. I spray my container and hands with Pam to prevent possible sticking. I chill, cut the bars, place on a tray and quick feeze, then return them to the original container and store in the freezer. The bars thaw very fast when I'm ready to eat and actually are good partly frozen too. I have experimented with plain Designer Protein Powder and added Maple and walnuts and they were very good. Carb count for the original recipe of 8 bars: total Protein 140.5, Protein per bar 17.5, Total carbs 19.5, carbs per bar 2.43
Toasted Pecan Chocolate Swirl Cheesecake
6 oz (1 1/2 cups) pecan halves, chopped
2 Tbsp butter, softened
1 envelope unflavoured gelatin
1 cup cold water, divided
2 pkgs (8 oz each) cream cheese, softened
1 tsp vanilla extract
2 oz unsweetened chocolate, melted and cooled
Fresh berries and pecans, optional
Preheat oven to 400. Butter 9" springform pan. In medium bowl combine pecans, 6 packets AS and butter. With hands, press pecan mixture into bottom and 1" up sides of pan. Bake until golden, 10 minutes. Let cool completely. In small saucepan, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute. Stir over low heat until gelatin is dissolved. With mixture on high speed beat cream cheese and remaining AS until smooth. Reduce speed
to low; gradually beat in gelatin mixture and remaining cold water until smooth. Reserve 1 cup cream cheese mixture. Pour remaining cream cheese mixture into crust. Place reserved cream cheese mixture back in mixing bowl. With mixer on low, gradually beat chocolate into cheese mixture. Dollop chocolate mixture on top of cheesecake; swirl with knife. Chill 3 hours. Garnish with berries and pecans, if desired. Makes 8 servings; 8 g. carbs per serving.
Zero Carb Cookies
1 cup Super Pro 90 ( i used vanilla flavor)
1/2 cup Splenda
1/4 cup water
2 teasp baking powder
2 eggs
1/4 cup heavy cream
1 teasp vanilla
Combine dry ingredients, set aside. Mix moist ingredients and to the dry ingredients. Do not over mix it should be a little thick. Bake at 350 for about 20 min.
Ann's Peanut Butter Cookies
1 egg
1/2 cup splenda (or any sweetener that is equivalent to 1/2 sugar)
1/2 cup butter
1/2 cup peanut butter
1/8 t. salt
1/4 baking soda
1/2 cup protein powder
1/2 cup wheat gluten
1 t vanilla
in mixing bowl cream butter and sweetener. add egg and beat well. Add peanut butter and vanilla. blend well. add protein powder, wheat gluten, salt and baking soda. mix to form a moderately stiff dough. Stiff enough to handle, yet isn�t sticky. place by rounded teaspoons on a cookie sheet. press with fork and bake at 300* for about 15 minutes. These come out to yummy, they melt in your mouth. I have made 2 batches so far, baking them for 15 minutes leaves the centers soft and chewy. Baking for 20 minutes and these come out soft and crumbly. Yes they dont fall apart until they are in your mouth!!! I think these are best described as peanutter melties hehehehehe total carbs for the entire batch is about 9 carbs. I get around 15 cookies so these come to be just a tad over 1/2 a carb per cookie.
Peanut Clusters
1 oz. unsweetended chocolate
2 tbs butter
2 tbs heavy cream
1/2 teasp vanilla
5 pkg Equal
2 oz peanuts (about 80)
Melt chocolate and butter slowly. Stir in cream, vanilla, and sweetener. Mix until smooth. Add peanuts. Drop by spoonfuls onto a plate and freeze. Makes about 9 clusters at 3g carbs each
Reese's Cups
Melt in microwave: 2 tbs butter, 1/3 c chunky peanut butter, 1 square unsweetened chocolate. Cool slightly, then add 1/3 c ricotta cheese (used for consistency only - you really can't taste it!), 10 packets artificial sweetener, 1 tsp vanilla. Spoon onto wax paper and freeze until firm.
Almond Balls
1/2 Tsp almond extract
2 packs equal
1 Tbsp coconut
3 Tbsp butter
1 Tbsp Mascarpone cheese
sweetener
1 tsp vanilla
Spoon onto wax paper and freeze until firm.
Almond Balls
1/2 Tsp almond extract
2 packs equal
1 Tbsp coconut
3 Tbsp butter
1 Tbsp Mascarpone cheese
Mix extract and 1 equal. Spoon over coconut and mix well. Mix remaining ingredients...stir well. roll this mixture into 1/4 inch balls then roll in coconut mixture. Store same as above. 1.2 g/ball.
Variation: Almond ball Cookies:
Above recipe and 2 Tbsp coconut add together then drop onto ungreased cookie sheet. bake for 10 min at 325 careful not to burn bottoms. 1.8 g/cookie
Mac-Nut Candy
2 Tbsp No-cal Chocolate syrup
2 packs equal
6 Tbsp unsweetened coconut
10 large Macadamia nuts
Mix syrup and equal. Spoon over coconut and mix well. allow flavors to blend for 2 minutes. Roll nuts in coconut mixture until well covered. Place on waxed paper in freezer for 10 minutes....to store wrap in waxed paper and place in freezer bags...works for kisses too.
Low Carb Candy Bars
1 stick butter melted
2 oz. unsweetened coconut
2 TBL unsweetened peanut butter
3 TBL cocoa powder
mix all ingredients together and spread in an 8 X 8 dish. Refrigerate. When cool, cut into 16 squares. I put them in a tupperware square container and keep in the fridge.
Protein Fudge Bars
7 scoops (2 1/3 cups) of Chocolate Designer Protein
1/2 cup melted margarine
4 ounces cream cheese
1/2 cup chopped walnuts
Melt butter and cream cheese. Mix in designer protein. This will be stiff and hard to stir. Add walnuts. Place in greased bread pan. Cool. Cut into 8 servings. Per serving: 17.5 grams protein, 2.5 carbs
This ends up being about the same stats as the Atkins bars. I wrap in plastic and keep in fridge. It sets up fairly hard and is about the consistency of an Atkins bar. I keep them in the fridge because of the cream cheese. I don't know if it would spoil or not on the counter. Developed by Debsy.
Pumpkin Bars
3/4 c. almond flour
3/4 t. salt
1/2 c. baking soda
1/2 t. nutmeg
1/2 t. cinnamon
2 eggs
1 c. brown sugar twin
2/3 c. canned pumpkin
1/4 c. cooking oil
1/2 c. chopped nuts
In bowl beat eggs and brown sugar twin. (Splenda may be substituted) Add oil and mix until combined.
Then add the sifted dry ingredients together with the pumpkin and nuts. Pour in 1/4 sheet (12" x 8") greased baking pan. Bake at 350 degrees for 30 minutes. Cool. 5 minutes. Remove from pan and cut into 2" x 4" rectabgles.
Frost, if desired. Cream cheese sweetened with brown sugar twin or splenda. You could add some cinnamon to the frosting, too.
Brownies
1/2 c. cocoa powder
1/2 c. almond flour
1 1/2 c. Splenda
1 c. butter, softened
4 eggs
Melt butter; add rest of ingredients. Pour into a buttered 9" square pan anad bake at 375 degrees for 25-35 minutes.
Cut into 9 servings when cooled. You could try it with protein or soy flour. Recipe says 8 carbs per square.
BASIC COOKIE RECIPE
1 CUP PROTEIN POWDER (BEST ARE SUPER PRO 90 OR A SOY PROTEIN ISOLATE)
SWEETENER TO EQUAL 1/2 C. SUGAR
1/4 C. WATER
2 TSP BAKING POWDER
2 EGGS
1/4 C. HEAVY CREAM
1 TSP. VANILLA
COMBINE DRY INGREDIENTS, SET ASIDE. MIX MOIST INGREDIENTS AND ADD TO DRY
INGREDIENTS, MIX WELL. BAKE IN A 350* OVEN FOR TWENTY MINUTES. MANY WAYS, SUCH AS: USE CHOCOLATE PROTEIN POWDER + ADD 1 TBSP COCOA POWDER. OR ADD CINNAMON AND NUTMEG FOR SPICE COOKIES OR ADD FLAVORINGS OF YOUR CHOICE, SUCH AS ALMOND EXTRACT, ORANGE EXTRACT + ORANGE PEEL, LEMON EXTRACT + LEMON PEEL, ETC. CHOPPED NUTS CAN BE ADDED AS WELL.
COOOKIES & CREAM (ALMOST)
2 PINTS HEAVY WHIPPING CREAM (24 CARB)
1 SMALL PACKAGE SUGAR-FREE WHITE CHOCOLATE INSTANT PUDDING (24 CARBS)
1 SMALL PACKAGE SUGAR-FREE CHOCOLATE INSTANT PUDDING
MIX THE WHITE CHOCOLATE PUDDING MIX TOGETHER WITH *ALL* OF
THE CREAM. BEAT ON HIGH FOR 3 MINUTES. SPRINKLE THE DARK CHOCOLATE POWDER INTO
THE BOWL AND EVER-SO-GENTLY BLEND JUST ENOUGH TO GET POCKETS OF CHOCOLATE.
REFRIGERATE FOR 5 MIN. AND ENJOY. THE LESS YOU MIX IT, THE BETTER IT IS. THESE CAN BE DROPPED BY TEASPOONFULS ONTO WAX PAPER AND FROZEN FOR COOKIES & CREAM
"KISSES." MAKES TEN SERVINGS, 7 GRAMS EACH.
PUDDING COOKIES
1 STICK OF BUTTER
2 oz CREAM CHEESE
1 pkg ANY FLAVOR SF PUDDING
1/2 tsp VANILLA
1 cup SOY PROTEIN POWDER
1 oz CHOPPED NUTS
SOFTEN BUTTER AND CREAM CHEESE AND MIX WELL. ADD PUDDING AND STIR UNTIL MIXED. STIR IN VANILLA, SOY POWDER, AND NUTS. ROLL INTO 1.5" DIAMETER BALLS AND CAREFULLY FLATTEN. BAKE AT 350* FOR 10-12 MIN. SPRINKLE WITH ARTIFICIAL SWEETENER IF DESIRED.
Quick Protein Dessert
1 cup heavy whipping cream
1 cup cottage cheese
(I used 1 and 1/2 cups to make it less sweet)
1 small package sugar free Jell-O, any flavor
Whip cream, fold in cottage cheese, fold in dry Jell-O. If you serve this immediately, you will notice just a little graininess from the dry Jell-O. This "melts" if you refrigerate it for an hour. Yield: 4 servings. Carbs: 3.7 grams/serving. Diana in Cinncinnati
Chocolate Muffins
2/3 c. oil
1/2 c. water
1/3 c. heavy whipping cream
3 eggs
1 tsp. vanilla
1 tbl. liquid sweetener Sweet & Low
2 tbl. Splenda
1 c. vanilla whey protein powder
2 tbl. oat flour
2 tbl. high gluten flour
2 tsp. baking powder
1/4 c. baking cocoa
2 tsp. orange peel
1/4 c. chopped walnuts
Combine oil, water, whipping cream, eggs, vanilla and liquid sweetener; mix. Add splenda, vanilla whey protein powder, oat flour, gluten flour, baking powder, orange peel and baking cocoa; mix till moistened. Stir in nuts. Pour into 12 greased muffin tins. Bake at 350* for 10 to 15 min. Keep an eye on the so they don't over cook.
Each muffin has 3 carbs and 21 protein.
CREAM CHEESE BUTTER-NUT BARS
2 1/2 CUPS ALMOND FLOUR 42.5 GMS
4 OZ. CREAM CHEESE 4 GM.
1/2 CUP BUTTER 0 CARBS
FLAVORING AS DESIRED
3 HEAPING TSP. SUGAR TWIN 3 GMS.
MELT BUTTER AND CREAM CHEESE. ADD SUGAR TWIN AND FLAVOR AS DESIRED.ADD
NUT FLOUR AND STIR. PLACE IN SMALL, SHALLOW GREASED PAN, PAT TO DESIRED DEPTH.
CHILL AND CUT INTO DESIRED PIECES. FREEZE IN BAGGIE. CARB GMS.=50 10 BARS = 5 GMS 20 PIECES = 2.5 GMS.
I USED THE RASBERRY TEA FLAVOR CRYSTAL LIGHT (AGAIN, NEED TO USE IT UP. LESS THAN 1 TSP.) A NICE NUTTY SNACK BAR. NAN (ALIAS MS. MAGOO)
Bread Pudding
1 3-OZ BAG OF PLAIN FRIED PORK RINDS, LIGHTLY CRUSHED
2 EGGS
1/2 CUP HEAVY CREAM
1/2 CUP WATER
1/4 TO /3 CUP SPLENDA OR OTHER ARTIFICIAL SWEETENER TO TASTE
1 TSP VANILLA
CINNAMON
MIX TOGETHER CREAM, EGGS, WATER, SWEETENER, VANILLA, AND 1/2 TSP OF CINNAMON.
BUTTER A 1 OR 1-1/2 QUART CASSEROLE DISH. PUT THE LIGHTLY CRUSHED PORK RINDS IN THE DISH AND POUR THE LIQUID OVER IT. TURN ON THE OVEN (350*) AND THE LET THE CASSEROLE SIT WHILE IT PREHEATS, AS THE PORK RINDS ABSORB THE LIQUID. SPRINKLE WITH CINNAMON.
BAKE FOR 30-40 MINUTES OR UNTIL THE TOP IS LIGHTLY BROWNED. TASTES BEST WARM.
VARIATIONS: FOR A FRUITY FLAVOR, REPLACE SOME OF THE SWEETENER WITH SUGAR-FREE JELLO POWDER), FOR MOCHA BREAD PUDDING, SUBSTITUTE BREWED COFFEE FOR THE WATER AND ADD � TO 1 TSP OF COCOA POWDER TO THE LIQUID. FOR ALMOND BREAD PUDDING, MIX 3 TBSP GROUND OR CHOPPED ALMONDS TO THE MIXTURE AND USE ALMOND EXTRACT INSTEAD OF VANILLA. SUGAR-FREE SYRUPS SUCH AS DAVINCI OR DOLCE CAN BE ADDED AS WELL. Rani Merens
NAN'S "CHEESECAKE IN A CUP"
1 LARGE COFFEE MUG/CUP
2 OZ. CREAM CHEESE
1 EGG
1/2 TBSP HEAVY CREAM
2 TSP SUGAR TWIN
5 DROPS VANILLA
FLAVOR AS DESIRED
WARM CREAM CHEESE TILL MELTED. DROP IN 1 EGG,ADD THE REST OF INGRED. STIR BRISKLY TILL WELL COMBINED. MICROWAVE ON HIGH 1-2 MIN.WATCH CAREFULLY, REMOVE BEFORE COMPLETELY COOKED AND CHECK, WARMTH OF CUP WILL CONTINUE TO COOK CAKE. WAIT TILL COOL OR EAT WHILE WARM USING SPOON.
"Apple" Crumble
I sliced up 3 medium zuchinnis, scraped out the seeds (being careful to remove all the seeds as the final outcome needs to resemble apples, and zuchinni seeds do not resemble anything on an apple, cut into chunks the size apples would normally be in pie or crumble. I placed these in a large saucepan so they spread out in one layer, then poured in sugar free apple cider mix to barely cover the zuchinni chunks, mixed in two packets of Splenda and simmered on medium-low heat for about 40 minutes until very tender. Then I drained of what was left of the cider and put the "applefied" zuchinni in a casserole dish and mixed in about a tablespoon of soy flour, Apple Bake Spice Mix (cinnamon, nutmeg and cloves). Then I mixed about half a cup of chopped Pecans (Almonds would work), with a Tablepoon or so of soft butter and a tablespoon of granular Splenda, and a teaspoon or so of cinnamon, and spread this mixture on top. Placed under broiler until heated through and bubbly and brown on top, and viola - "Apple" Crumble!
Maple Butter
1 stick butter (1/4 lb), softened but not melted
4 packets sweetener or about 3 Tbsp Splenda
1 capful maple extract
Whip the butter with the remaining ingredients. Keep refrigerated.
HALLOWEEN GUMMI WORMS
2 SMALL (4 SERVINGS) PKGS. SF ORANGE JELLO
2 pkgs. SF BLACK CHERRY JELLO
1 ENVELOPE EACH OF UNSWEETENED KOOLAID POWDER (1 BLACK CHERRY, BERRY OR GRAPE AND 1 ORANGE)
6 ENVELOPES UNFLAVORED GELATIN
2 CUPS BOILING HOT WATER
MIX HALF THE WATER WITH THE ORANGE KOOLAID AND JELLO, AND 3 PACKAGES OF GELATIN. STIR WELL TO DISSOLVE. DO THE SAME WITH THE CHERRY/GRAPE ONES. MAY ADD BLACK FOOD COLORING (WILTON MAKES IT) IF DESIRED. POUR EACH MIXTURE ONTO A DINNER PLATE, REFRIGERATE TO SET 20 MINUTES OR MORE. WHEN COOL AND GELLED, PEEL THE GEL-DISK OFF THE PLATE, ROLL UP JELLY ROLL FASHION AND SLICE INTO THIN 'SNAKES.' (KITCHEN SHEARS WORK GREAT FOR THIS). IF YOU DON'T WANT THEM TO BE "SOUR" WORMS, OMIT THE KOOL-AID NOTE: IF YOU MAKE THIS WITH LIME JELLO + LEMONADE, THEY COME OUT AN EERIE GLOWING GREEN SHADE THAT MY SON THINKS IS COOL. THIS CAN ALSO BE MADE IN HALLOWEEN CANDY-MOLDS. I HAVE SOME WITH BATS THAT THE KIDS LOVE.
KREEPY KRAWLERS PROTEIN SHAKE
1/4 cup HEAVY CREAM
1 1/4 CUPS WATER
1 1/2 SCOOPS OF VANILLA WHEYPROTEIN POWDER
1 TSP SF ORANGE JELLO POWDER
BLEND WELL WITH 2-4 ICE CUBES. GARNISH WITH GUMMI WORMS.
PATTI'S PEANUT BUTTER CUPS (FROM ROWANMOON'S HOME PAGE)
4 OZ PEANUT BUTTER
1-2 OZ. OF CREAM CHEESE
2 TBSP HEAVY CREAM
4 PACKETS OF SWEETENER
MIX ALL INGREDIENTS UNTIL CREAMY AND SET ASIDE. MAKE A DOUBLE BATCH OF LYNN'S CHOCOLATE (without the nuts). POUR IT INTO A SMALL PAN LINED WITH CLING-WRAP AND PUT INTO FRIDGE TO COOL. ONCE SET, SPREAD THE PEANUT BUTTER MIXTURE ON TOP AND MAKE ANOTHER DOUBLE BATCH OF LYNN'S CHOCOLATE TO TOP IT WITH. CHILL AND CUT INTO LITTLE SQUARES. IF YOU CAN FIND LITTLE MINI-CUPCAKE LINERS, YOU COULD ROLL THE PEANUT BUTTER INTO LITTLE BALLS AND PUT ONE INTO EACH CUP AND POUR THE CHOCOLATE OVER IT. MAKES IT LIKE A BUCKEYE OR MORE IN THE SHAPE OF A PEANUT BUTTER CUP.
LYNNE'S CHOCOLATE
1 OZ SQUARE OF UNSWEETENED CHOCOLATE (BAKER'S ORANGE LABEL)
2 TBSP BUTTER
1 TBSP CREAM
1 TSP VANILLA EXTRACT
8 PACKETS EQUAL OR EQUIVALENT IN OTHER SWEETENER
1 OZ CRUSHED NUTS
MELT CHOCOLATE AND BUTTER CAREFULLY. REMOVE FROM HEAT. STIR IN CREAM AND VANILLA. STIR IN EQUAL. FOLD IN NUTS. POUR INTO TIN-FOIL-LINED PAN OR MUFFIN LINERS AND CHILL. VARIATIONS ON THE THEME:
� DOUBLE THE SWEETENER AND CREAM.
� OR... ADD 2 TSP PEANUT BUTTER (MAGIC'S FAVORITE!)
� OR POUR INTO MINI-MUFFIN TINS, ADD 1/4 TSP PEANUT BUTTER TO EACH.
� OR ADD 1/4 TSP PEPPERMINT EXTRACT.
� OR ADD *ANY* FLAVORING... (rasperry? cherry?)
� OR ADD TWICE THE AMOUNT OF NUTS, MAKING "NUT CLUSTERS"
LYNNE'S CHOCOLATE, PART 2
� 2 oz unsweetened chocolate 4.0 Gms carbs/2 fiber
� unsalted butter (1 Tbs) 0.0 carbs
� heavy cream (1/2 Tbs) 0.25 approx carbs
� vanilla (1/2 tsp) <.50 carbs
� equal (3-4 packets) 3-4 Gms carbs
� macadamia nuts (1/2 oz) 4 Gms carbs/2 fiber
About 8 Gms adjusted for fiber. It's just as hard to make one batch as it is to make a double batch, so double up. The biggest problem is the sweetener. Saccharin based sweeteners just don't do a good job with chocolate and it's tough to find a non-dextrose-carrying equal. A delicious variation: substitute orange extract for the vanilla and sprinkle with finely grated orange rind.
QUICK AND EASY ORANGE SHERBET
1 TUB DIET TANG
1 CUP HEAVY CREAM
DILUTE THE TANG WITH 2/3 THE WATER CALLED FOR. MIX 1 CUP TANG LIQUID WITH 1 CUP HEAVY CREAM. PUT IN METAL MIXING BOWL AND PLACE IN FREEZER STIR FREQUENTLY UNTIL SLUSHY. LET SET UP. 4 SERVINGS. (COMPLIMENTS OF KSHULLER)
Low-Carb BROWNIES
5-6 TBL SOUR CREAM (6g carb)
2 TBL COTTAGE CHEESE (1.25g)
2 EGGS (2g)
1 TSP. VANILLA (under 1g)
2 TBL UNSWEETENED COCOA POWDER (Droste brand is lowest) (4g)
1/2 CUP SPLENDA (8g)
1/6 CUP SUGAR TWIN (3g)
1/3 CUP ATKINS BAKE MIX (4g)
MIX ALL INGREDIENTS TOGETHER. BAKE AT 350* F IN A GREASED PAN.
MAKES 8 LITTLE SQUARES, CARB COUNT = 3.66g PER SQUARE.
(OPTIONAL: MAGIC ADDS: YOU CAN MAKE A FROSTING FROM CREAM CHEESE AND SPLENDA, TINTED ORANGE and with a little orange extract, FOR A FESTIVE AUTUMN LOOK.) (by Diane, with much thanks!)
CHOCOLATE FUDGE
1 PACKAGE DIET SF CHOCOLATE PUDDING
2 TABLESPOON-EQUIVALENTS BROWN SUGAR SUBSTITUTE
1/2 CUP HEAVY CREAM
1 TABLESPOON CREME DE CACOA
3 HEAPING TABLESPOONS CHUNKY PEANUT BUTTER
MIX ALL INGREDIENTS TOGETHER EXCEPT PEANUT BUTTER. PLACE OVER LOW FLAME & ADD PEANUT BUTTER. HEAT UNTIL PEANUT BUTTER MELTS. STIR UNTIL WELL BLENDED.
GREASE SPRAY A SMALL BAKING PAN. SPOON MIXTURE INTO PAN. A 5" CORNING PAN IS ABOUT THE RIGHT SIZE. REFRIGERATE UNTIL FIRM. SLICE INTO AT LEAST 15 SQUARES. CARB COUNT IS 28.3 TOTAL GRAMS 1.9 PER SQUARE. MAGIC ADDS: YOU CAN MAKE A FROSTING FROM CREAM CHEESE AND SPLENDA, TINTED ORANGE, FOR A FESTIVE AUTUMN LOOK. ... THIS IS FROM ATKINS FIRST COOKBOOK.
The Low Carb Retreat
http://members.tripod.com/~Dietman2/index.html
MARSHMALLOWS
3 ENVELOPES UNFLAVORED GELATIN
1/4 C COLD WATER
3/4 C BOILING WATER
3 TBSP SUGAR SUBSTITUTE (I USE SPLENDA)
1 TSP VANILLA EXTRACT
3 EGG WHITES
SPRINKLE GELATIN OVER COLD WATER IN MIXING BOWL; SET ASIDE 5 MINUTES TO SOFTEN. ADD TO BOILING WATER IN SAUCEPAN, COOK AND STIR UNTIL GELATIN IS DISSOLVED. REMOVE FROM HEAT. COOL TO CONSISTENCY OF THICK SYRUP. ADD SUGAR REPLACEMENT AND WHITE VANILLA, STIRRING TO BLEND. BEAT EGG WHITES INTO SOFT PEAKS. VERY SLOWLY, TRICKLE A SMALL STREAM OF GELATIN MIXTURE INTO EGG WHITES, BEATING UNTILL ALL GELATIN MIXTURE IS BLENDED. CONTINUE BEATING UNTIL LIGHT AND FLUFFY. POUR INTO PREPARED PAN AND CUT WHEN SET. RECIPE BY FIONA
Fudge
1 packet Swiss Miss diet hot chocolate
2 Tbs. heavy cream
Mix up powder with the cream, spread thinly on foil, paper plate or wax paper, freeze for 30 min or so. Very creamy, and just a taste at a time seems to put the chocolate demons to sleep.
Pumpkin Pie Filling
2 eggs (2 carb)
15 oz. can pumpkin (31.5 carb)
6 pkg. Sweet 'n Low sweetener (6 carb) (Don't use Equal in the pie - it breaks down when baked.)
1/4 tsp. salt
1 tsp. cinnamon (2 carb)
1 tsp. nutmeg (1 carb)
1 tsp. ground ginger (1 carb)
1 tsp. cloves, ground (1 carb)
1 c. heavy cream (6 carb)
PAM cooking spray
Topping:
1/2 c. heavy cream (3 carb)
1 tsp. Davinci's Vanilla Syrup
Mix the above filling ingredients together in the order listed. Pour into a PAM'd pie pan, and bake at 375` F. for 40-45 minutes, until set. Let the pie cool, and then top with whipped cream topping. Servings: 8. Carbs/serving: 7 If you want a crust for your pie, combine crushed nuts, melted butter, and either Splenda or white or brown Sugar Twin and pat it into the bottom of the pan before pouring in the filling. This will add a nice crunch, but will up the carb count of the recipe.
KNOCK YOUR SOCKS OFF PIE FILLING
1PKG SUGAR FREE WHITE CHOCOLATE PUDDING MIX
1 CUP HEAVY CREAM, thinned with 1/2 CUP WATER
8 ounces CREAM CHEESE
MIX PUDDING MIX , CREAM AND WATER. THEN BEAT IN CREAM CHEESE TILL SMOOTH. PUT ASIDE.
KNOCK YOUR SOCKS OFF PIE CRUST
1 CUP MACADAMIA NUTS, FINELY GROUND
3 TBLSP MELTED BUTTER
3 TBLSP SPLENDA
PAT DOWN IN PIE PAN AND BAKE AT 350 FOR 10-15 MIN.b COOL AND FILL WITH PIEFILLING THEN CHILL TILL SET IN FRIDGE. MAKES 8 SERVINGS
Chocolate Dream Pie Crust
1 cup of almond or pecan flour (approximateley 17 grams carb)
2 tbsp. melted butter
3 tbsp. Splenda (4.5 grams carb)
Mix together and put in the bottom of a pie plate. Bake at 350 degrees for 6 to 8 minutes, until it begins to brown. Let cool.
Chocolate Dream Pie Filling
8 ounces heavy whipping cream, (6.6 grams), whipped into whipped cream
1 box sugar free pudding, (32 grams)
8 ounces heavy cream, diluted with 8 ounces water (6.6 grams)
Whip cream until stiff. Make pudding according to package directions, but use only 1 cup cream plus 1 cup water. Fold whipped cream into pudding mixture. Pour into cooled nut crust and refrigerate until set. The total carb count for this pie should then become about 67 to 68 grams. Divided into 8 pieces, it would be about 8.5 grams per slice.
Chocolate Cake
1 cup soy flour
1 cup Splenda
1 to 2 Tbsp. cocoa, depending how chocolately you like it
1 � tsp. baking powder
1 tsp. vanilla
2 eggs
3 Tbsp. sour cream
� c vegetable oil
� cup water
� cup whipping cream
� cup chopped walnuts (optional)
Mix flour, Splenda, baking powder, cocoa and set aside. Beat eggs until light yellow in colour, about 2 minutes. Add
sour cream, whipping ream and water, and blend until mixed. Stir in flour mixture, with the vegetable oil. Add vanilla, mix until all incorporated. Grease a 9" square pan. Pour batter into pan. Bake at 350 degrees for 20-25 minutes. 35 grams of carbohydrates. I like the cake the way it is without any frosting it is very moist.
Butter Cream Frosting
Take 1 and � cups of Splenda and place in a food processor.
Process it, until it resembles powdered sugar. Mix in 1 to 2
TBLS cocoa, and set aside. Take � cup of cold butter and
beat in a mixing bowl, about 3 minutes. Gradually add the
Splenda Mixture. Beat until smooth and spreadable. If it is a
little stiff, add a few drops of whipping cream. If too thin add
a little more processed Splenda. Add 1 t vanilla flavouring.
Chocolate Mocha Cheesecake
12 ounces cream cheese, softened
8 ounces heavy cream
3 packets sugar free hot cocoa mix
1 tablespoon unsweetened cocoa powder
2 tablespoons instant coffee crystals
6 packets artificial sweetener
1 envelope Knox unflavored gelatin
1/2 cup boiling water
Dissolve the gelatin into the water and stir in the coffee. Put in the freezer for a few minutes to cool. Whip the cream and set aside. In another bowl, add the cream cheese, sweetener, and cocoa mix. Mix well. When coffee/gelatin mixture is just warm/hot, add it to the cream cheese mixture and mix well. Lightly mix in the whipped cream and pour into a pie plate. Let it set up in the refrigerator for a few hours. 35 grams total / 4.4 per slice (based on 8 slices) posted by Mark at the Atkins Lowcarb list
Pumpkin Cheesecake
1 cup low-fat cottage cheese
3/4 cup part-skim ricotta cheese
3/4 cup egg substitute
sugar-substitute to equal 1/2 cup granulated sugar
1 teaspoon ginger
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 dash salt
1 1/2 cups pumpkin puree
Preheat oven to 350 degrees. Spray a 9" glass pie plate with nonstick cooking spray, set aside. In food processor or blender, combine cottage cheese and ricotta cheese; process 1 minute, until smooth. Transfer cheese mixture to large bowl. Add egg substitute, sugar substitute, ginger, vanilla extract, nutmeg, cinnamon and salt; stir to mix well. Reserve 1/4 cup of cheese mixture; set aside. Add pumpkin to cheese mixture in large bowl; stir until blendedScrape batter into prepared pie plate. Drizzle the reserved
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