desserts

DESSERTS

Custard
(submitted by Hallie Miles)

20 pkts Splenda (or 10 pkts Splenda & 10 pkts Sweet-N-Low)
OR 3/4 cup Splenda granular OR 2 teaspoons Splenda liquid
10 eggs
1 pint heavy cream
1 pint water
1 teaspoon almond extract
1 teaspoon cinnamon

Preheat oven to 350�F. Beat eggs. Add all ingredients except cinnamon.
Blend well. Pour mixture into 6-8 ramekin dishes (depending on their
size.) Sprinkle with cinnamon on top (or nutmeg if you prefer.) Place
ramekin inside a larger baking dish of cold water. - The water should be
at least 1/2 way up ramekin - this is what keeps the texture creamy.
Bake for 30 minutes. Let sit for 5 minutes before serving or refrigerate.
Serve cold or reheat serving in microwave on medium power 1-2 minutes.

Makes 8 servings. 2.8 carbs per serving.

Hazelnut Crust
(submitted by Hallie Miles)

This is a great substitute for a graham cracker crumb crust with any
cheesecake. And I think it tastes even better than the original.
1 "/2 cups hazelnuts
i/3 cup vanilla-flavored whey protein powder
4 tablespoons butter, melted
1. Preheat the oven to 350�F.
2. Put the hazelnuts in a food processor with the S blade in place.
Pulse the processor
until the hazelnuts are ground to a medium-fine texture. Add the
protein powder
and butter, and pulse to combine.
3. Spray the pie plate or springform pan, depending on which your
recipe specifies,
with nonstick cooking spray, and press this mixture firmly and evenly
into the pan.
Don't try to build your crust too high up the sides, but if you're
using a springform
pan, be sure to cover the seam around the bottom and press the crust
into place
firmly over it.
4. Place your crust in a preheated oven on the bottom rack, and bake
for 12 to
15 minutes, or until lightly browned and slightly pulling away from the
sides of the
pan. Remove the crust from the oven, and let it cool while you make the
filling.
Yield: Assuming 12 slices of cheesecake, this crust will add to each
slice 4 grams of
carbohydrates and 1 gram of fiber, for a total of 3 grams of usable
carbs and 10 grams
of protein.
AlinoMd Crust. Here's another great nut crust for you to try. Just
substitute
1 1/2 cups almonds for the hazelnuts in the HazelnutCrust(above) and
decrease
the vanilla-flavored whey protein powder to 1/4 cup. Follow the
directions to
make the crust, and bake for 10 to 12 minutes, or until tightly golden.
Cool.
'Yield: Assuming 12 slices of cheesecake, this crust will add to each
slice 4 grams
of carbohydrates and 2 grams of fiber, for a total of 2 grams of usable
carbs and
7gramsofprotem.

Oatmeal Cookies
(submitted by Hallie Miles)

1 cup coconut oil
1 cup butter, at room temperature
11/2 cups Splenda
1 teaspoon molasses
2 eggs
1 cup ground almonds
1 cup vanilla-flavored whey protein powder
i/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup rolled oats
1 cup chopped pecans
1. Preheat the oven to 350�F.
2. With an electric mixer, beat together the coconut oil, butter, and
Splenda until well
combined, creamy, and fluffy.
3. Beat in the molasses and eggs, combining well, followed by the
ground almonds,
protein powder, salt, and baking soda, scraping down the sides of the
bowl a few
times and making sure the ingredients are well combined.
4. Beat in the cinnamon, rolled oats, and pecans.
5. Spray a cookie sheet with nonstick cooking spray, and drop dough
onto it by the
scant tablespoonful, leaving plenty of room for spreading. Bake for 10
minutes, or
until golden. Transfer the cookies carefully to wire racks to cool.
Yield: About 5 dozen outrageously good cookies, each with 3 grams of
carbohy-
drates, a trace of fiber, and 4 grams of protein.

Adam's Chocolate Birthday Cake
(submitted by HALLIE Miles)

I made a low-carb feast for my friend Adam's birthday, and this was the
cake. It's not a layer cake, it's a snack-type cake: dense, moist, and
fudgy�a lot like brownies. It's easy, too, because it needs no
frosting,
tasting great just as it is.
1 cup finely ground hazelnuts
l/2 cup vanilla-flavored whey protein powder
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 cup Splenda
i/2 teaspoon salt
5 tablespoons oil (peanut, sunflower, canola, or whatever)
1 tablespoon cider vinegar
1 cup cold water
1. Preheat the oven to 350�F.
2. In a bowl, combine the hazelnuts, protein powder, cocoa, baking
soda, Splenda, and
salt, and stir them together quite well. (Make sure there are no lumps
of baking
soda!)
3. Spray a 9 x 9-inch baking dish with nonstick cooking spray, and
place the combined
ingredients in it. Make two holes in this mixture. Pour the oil into
one, the vinegar
into the other, and the water over the whole thing. Mix with a spoon or
fork until
everything's well combined. Bake for 30 minutes.
Yield: 9 servings, each with 7 grams of carbohydrates and 1 gram of
fiber, for a total
of 6 grams of usable carbs and 12 grams of protein.

Brownies

3 tablespoons canola oil 1-1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 cup high protein powder (no aspartame) 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 6 large egg whites (egg substitute) 1/2 cup unsweetened applesauce 1/2 cup date sugar Splenda, 1-1/2 teaspoons vanilla extract 1/4 cup walnuts (optional)
Preheat oven to 350�. Grease an 8-inch square baking pan with 1/2 tablespoon of oil, set aside. In a medium bowl, combine flour, cocoa, protein, baking powder, baking soda, and salt. Mix well. In a large bowl, beat together egg whites, applesauce, sugar, remaining oil, and vanilla. Combine flour mixture with egg mixture until blended thoroughly (do not over mix). Add walnuts to batter, then pour into prepared pan. Bake until just set and a toothpick inserted in center comes out clean (about 20 minutes). Place pan on a wire rack and cool for 15 minutes. Cut brownies into squares and serve.
Calories: 95.6 cal Protein: 7.3 g Carbohydrates: 9.4 g Total Fat: 3.2 g

Low Fat/Sugar Free Chocolate Fudge Brownies

All the chocolate goodness without all of the fat! or sugar.... Enjoy these warm.
INGREDIENTS: 3/4 cup unsweetened apple butter 1 cup slenda 1 cup brown sugar twin 2 tsp. pure vanilla extract 1 cup egg substitute 3/4 cup unsweetened cocoa powder 1 cup all-purpose flour (can use almond flour for less carbs) 1/2 tsp. baking powder nonfat cooking spray 1 small box sugar free chocolate Jell-O mix (follow water instructions) and add to batter mix below with 1/4 cup unsweetened applesauce)
PREPARATION: 1. Preheat oven to 350�F. 2. Lightly spray a 9x13 inch baking dish with nonfat cooking spray. 3. In a large bowl, combine apple butter, sugar, brown sugar, vanilla and egg substitute and mix until well blended. 4. Stir in cocoa, flour and baking powder; mix until all ingredients are blended. (add in 1 small box sugar free chocolate Jell-O mix (follow water instructions) and add to batter mix below with 1/4 cup unsweetened applesauce) mix really well. 5. Spoon batter into prepared dish and bake 30-35 minutes. 6. Cool to room temperature; sprinkle with powder sugar, if desired.
Cook time: 25-35 minutes test with toothpick in center Serves: 16

Decorative Frosting

1/4 cup solid shortening (soft), 1/2 tsp white vanilla extract, 3/4 cup powdered sugar replacement (see above) , 1 Tlb. milk
Cream together shortening and vanilla until light and fluffy. Stir in powdered sugar replacement and milk until mixture is well blended. If frosting is too stiff add a few drops of milk. Tint as desired. Make flowers with a pastry tube on waxed paper. Allow to harden in freezer and then quickly transfer onto cake. YIELD: 1/2 cup
Powdered Sugar Replacement 2 cups nonfat milk powder 2 cups cornstarch 1 cup granulated sugar replacement Combine all ingredients in food processor or blender. Whip until well blended and powdered.
YIELD: 4 cups Calories 1/4 cup 81