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Lowcarb Desserts | |
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2 envelopes unflavored gelatin 2 1/4 cups cold water 1-1 1/2 cups of Splenda 4 eggs, separated 1 8-oz pkg of Philly Cream Cheese 3 1-oz squares unsweetened chocolate, melted 1/2 tsp almond extract 1 cup of whipping cream, whipped Soften gelatin in 1 cup cold water; stir over low heat until dissolved. Add remaining cold water; remove from heat. Blend in the equivalent of 1 cup of Splenda and beaten egg yolks; cook 3 mins over low heat, stirring constantly until thickened. Combine softened cream cheese and chocolate, mixing until well blended (I'll use Nestle pre-melted chocolate). Gradually add gelatin, mixing until blended. Stir in extract. Chill until slightly thickened. Beat egg whites until foamy; gradually add remaining sugar substitute, beating until stiff peakes form. Fold egg whites and whipped cream into cream cheese mixture. Pour mixture into a souffle dish; chill until firm. Garnish with toasted slcied almosts, if desired. By : Fran Raley Rusty's Chocolate Torte 5 large eggs Artificial Sweetener equal to 3/4 cup (Pourable Splenda worked well or 18 packets) Blend together in blender at least 45 seconds 1 CUP OF PECANS Blend for 90 seconds 2 tablespoons flour (can use soy flour) Blend some more 2 1/2 teaspoons of baking powder keep blending 1/2 teaspoon of vanilla 3 tablespoons coco powder Bake for 20 mins at 350 or until toothpick that is poked in the middle comes out clean. Cream Cheese Balls 8 oz. cream cheese 6 pkgs. sweetener 1/4 cup finely chopped pecans 1 oz unsweetened baker's chocolate 2 tbsp. butter 2 tbsp. heavy cream 1/2 tsp. vanilla 6 pkgs. sweetener Instructions: Cream the cream cheese and six packets of sweetener. Add pecans Chill until cheese will form balls Melt the chocolate and butter together,(SLOWLY! over low heat) Take off heat and add heavy cream, vanilla and sweetener. When you have rolled the cream cheese into balls, drizzle chocolate mixture over each. Now here's the really hard part! Chill until chocolate hardens enough to pick up.( or it drips down your chin when you get impatient) BTDT! Total Carbohydrates: 35g 1 ball is less than 2 g By : Dave-Foat Wuth ! White Chocolate Cheesecake 1 oz. unsweetened chocolate 1 cup water 1 pkg. unflavored gelatine 2 8oz pkg cream cheese cut into cubes (makes mixing easier) 6 Tbsp equal. (I used the stuff in the jar, not the packets.) 1 Tbsp jello sugarfree white chocolate pudding mix. (the powder) In large microwave bowl nuke chocolate in water in the microwave for 2 minutes.Dissolve gelatine in chocolate and water. Add cream cheese and stir until softened well. Mix with electric mixer until smooth. Add the rest of the ingredients and beat again. Pour into 10 paper lined muffin tins and chill till firm. About 3 carbs apiece. You can crush pecans and put them in the muffin cups before pouring in the batter. Or you can do what I do. I just stick pecan halves in the top once the cheesecakes are firm. By : Amadeus Lowcarb Key Lime Pie 1 package sugar-free lime jello 1/3 cup boiling water 1/3 cup cold water 2 8-oz packages cream cheese, softened 1/2 cup heavy cream 1 pkg sweetener (e.g. Equal or Sweet' 'N' Low) 1 tsp coconut extract 1 cup pecans, ground 1 tbsp butter Melt butter in a small bowl. Add ground nuts, sweetener and half the coconut extract. Pour all unto the bottom of a pie pan except for 2 tbsp. A clear glass pan is pretty. Spread all over bottom of pan and put in fridge to chill. In a small bowl whip the heavy cream until peaks form. Set aside. While it is being whipped you can bring water to boil. Mix the jello with 1/3 cup boiling water until all the gelatin has dissolved. Then add cold water and stir. For the next step I have found you need a big bowl with HIGH sides. Slowly add in the cream cheese (I add each 8-oz package in 4 chunks) and continue to beat with a mixer at slow speed. After all cream cheese is added put in the remaining coconut extract and beat at high speed until smooth. Then using low speed blend in the whipped cream. Using spatula scrape into the pie pan and spread around. Sprinkle remaining nuts on top. Chill for at least 2 hours so jello can set. Entire recipe has 44g carbs and 10g fiber and should serve 6-8. By : Debbie Lowcarb Cheesecake Crust 3/4 cup crushed pork rinds 3/4 cup ground walnuts 3 tbs. butter, softened 1 1/2 teaspoons cinnamon 1/2 cup Splenda Mix together and pat on the bottom of pan. Add cheesecake batter and bake as usual. Could also try baking for 3-5 min. before adding batter for extra "crispness". Lowcarb Pumpkin Cheesecake 1 pkg. Gelatiin 1 C. Water 2 8 oz. pkg. Cream cheese 1 1/2 t. Vanilla 10 pkg. sweetner (I used 3/4 C. Splenda) 1 sm. can Pumpkin 1 t. Cinnamon 1 1/2-2T Pumpkin Pie Spice In small bowl, combine gelatin and water and micro for 40 secs. In larger bowl, mix cream cheese and sweetner and vanilla till smooth - add gelatin-water and pumpkin and spices and mix until smooth and thickened, pour into prepared crust - refrigerate. Coconut Pie 2 packets unflavored gelatin 1/2 can diet cream soda, heated to boiling 1 can diet cream soda, chilled 1 package saccharin 1 pound ricotta 2 caps coconut flavoring 2 drops yellow food coloring 1 Tablespoon unsweetened coconut flakes Melt gelatin into 1/2 can diet cream soda. When dissolved, add 1 can diet cream soda. Add saccharin, ricotta, coconut flavoring, food coloring, and coconut flakes. Let set 15 minutes. Add cheese mixture to a pie pan. Refridgerate until soft (not too firm). Garnish with coconut flakes. Refrigerate until firm. Layered Sugar-Free Jello Dessert 2 Lg Boxes SF Jello (any flavor) 2 8oz Pkgs Cream Cheese 1/4 c Mayo Soften cream cheese in bowl and add mayo, beating with mixer on medium. Mix 1 pkg jello with 2C boiling water and add SLOWLY to cream cheese mixture increasing speed until frothy and well mixed. Add about 1C Cold water and continue to mix at highest speed until frothy. Allow to set 'till almost FIRM. It must set up most of the way. Mix 2nd pkg of SF Jello with 2C boiling water and then 2C cold water, and gently pour over 1st layer of dessert. Allow to set completely. You can layer fruit such as berries on top of the cream cheese layer before pouring the clear layer, as well. When set, it separates into the creamy lower layer, a clear layer and a frothy top. By : Kathy :-) LC Pie Crust Recipe 1 1/2 cups Pecan meal (pecans crushed up very fine) 1/4 cup heavy cream 1/2 cup butter - softened 1/3 tsp. cinnamon 6 packages of the pink stuff 2 Tbs. sugar twin brown sugar Mix into a ball. Place the ball into a glass pie pan. Take a fork and push it up the sides and around the bottom. Take a spoon and smooth it out. Bake for 10 min at 350. Let cool, refrigerate then fill it with the filling of your choice. It is excellent. Pumpkin Cheesecake Dessert One large can pumpkin 1/2 T cinnamon 1 t pumpkin pie spice 2 pink AS packets 2 blue AS packets 2 8 oz packages cream cheese, room temp 2 envelopes unflavored gelatin dissolved in ONE CUP water 2 packages SF vanilla pudding mixed with TWO CUPS cream or half n half Place pumpkin in a large mixing bowl sprinkle with next 4 ingredients. Mix well. Add cream cheese in stages, mixing well. Take gelatin place in pan with one cup water as listed above. Stir, heat on low until dissolved. Add gelatin to pumpkin/cheese mixture mixing well. In a separate container mix pudding with cream. When blended but still pourable add to pumpkin/cheese mixture, mixing well. Pour into container of choice, sprinkle with cinnamon if desired. Chill until set. You can use a blender or hand mixer if you care to. I used a wire whisk and still came out with a tasty, smooth, quick, and easy-to-prepare dessert. By : K in Cali Ginger Snaps 2 cups cashew flour (almond flour works well too) 1 stick softened butter 1/2 cup granular splenda 1 tbsp water 1 1/2 tsp ground ginger 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ground cloves 1/2 tsp salt Combine all ingredients well. Form into small balls and placed on greased cookie sheet. Bake at 300* for about 20 minutes. After 5 minutes in the oven, press cookies down lightly with a fork, then continue with baking. For Peanut Butter cookies. Add 1/2 cup sugar free chunky peanut butter and 1 tea vanilla flavoring. Omit the ginger, cinnamon nutmeg, and ground cloves. By : Madeleine Coconut Meringue Cookies Beat 3 egg whites with a mixer on high speed in a glass or metal bowl until they form stiff peaks. (Any oily residue on any utencil will impede the results). Gradually add 1/2 cup of Splenda while continuing to beat. Add 1/2 teaspoon vanilla. Fold in 1 and 1/2 cups unsweetened coconut. Spoon in teaspoon sized portions onto a buttered cookie sheet. Bake at very low heat - 250* for approximately 25 minutes. These should remain white. Do not brown. Store in an airtight container. By : Lisa J. Pie Pastry 1 1/4 cups almond flour 2 tbsp Splenda Granular 1/4 tea salt 4 tbsp cold butter, cut into pieces 5-5 1/2 tbsp ice water Combine almond flour, splenda and salt in a mixing bowl, cut in butter with pastry blender until mixture resembles coarse crumbs. Mix in water, 1 tbsp at a time, mixing lightly with a fork after each addition until dough is formed. Refrigerate until ready to use. Makes pastry for 9-in pie. By : Lynn Whitfield Orange Cream Cheese Glaze 8 oz Cream Cheese, softened 1 tsp sugar free orange extract 2 tbsp Splenda Granular heavy cream Mix cream cheese, extract, Splenda and enough heavy cream to make medium glaze consistency. By : Lynn Whitfield Coconut Chocolate Gelatin Pudding 1/3 cup cocoa 3-6 packets sweetener 1 rounded tsp instant expresso coffee or 1 tsp coffee extract 14 oz can coconut milk 1 packet unflavored gelatin 1/4 c. COLD water in heatproof bowl mix cocoa, sweetener and coffee or extract. Heat coconut milk to boiling (be sure it's really boiling). Pour approx 1/2 cup of the hot coconut milk into bowl with cocoa mixture and beat well to melt the cocoa. Add remainder of hot coconut milk and mix thoroughly. Let sit on the counter for about 5 minutes then put in the fridge to cool for about 20 minutes. You want it slightly warm but not hot for the next step. Meanwhile, sprinkle the packet of gelatin over 1/4 cup (2 oz) cold water in a microwave safe bowl and let sit (minimum of 5 minutes, longer is fine). When the cocoa mixture is cool, take it out of the fridge. Microwave the gelatin mixture for about 30 seconds. It should be clear and completely dissolved when you stir it, but don't overheat! Pour gelatin mixture all at once into cocoa mixture and stir vigorously. Divide into 4 custard cups or similar. Chill for at least two hours. By : Molly Chocolate Pecan Coconut Pudding 12 oz Water VERY HOT 2 packets unflavored Gelatin 3 oz Heavy Whipping Cream 13.5 oz Can of Coconut Milk 5 Tbsp. Splenda 1 tsp. Almond Extract 1 tsp. Vanilla extract 2 tsp. Coconut Extract 3 Tbsp. Davinci SF Coconut Syrup ( this is what adds that good coconut flavor Don't leave this out.) 2 Tbsp. Davinci SF Chocolate Syrup 1/2 cup unsweetened grated Coconut (can find at HFS) 1/2 tsp. Salt 1 square of unsweetened Chocolate softened 1/4 cup pecans crushed into small pieces. Sprinkle gelatin over hot water and stir to dissolved. Will take a few minutes. Melt Chocolate in micro till soften. When gelatin is dissolved add Extracts, coconut milk, cream, AS, Salt, Devinci syrups, Chocolate, pecans, Coconut. Stir well. Pour in Mold or desserts cups. Chill until set about 2 to 3 hours. The coconut will rise to the top and the Chocolate will settle to the bottom. Looks like three layers if not stirred. Which is kind of neat . This is very easy and fast to make... Counts for 1/6 of pudding : Calories 259 Fat 25g Carbs 7g Fiber 2g Protein 6g By : Diana br> Coconut Custard 1/2 cup unsweetened shredded coconut (more if you want) 5 med or 4 large eggs 1/2 cup canned coconut milk 1/2 cup water 1 tsp. vanilla 2 T melted butter sweetener equivalent to 1/2 cup sugar (splenda works great alone or in combination with others) 1/2 tsp cinnamon nutmeg Throw all ingredient in blender. Blend for about 2 minutes on medium speed. Pour in a buttered bread pan. Sprinkle with nutmeg. Bake in a water bath (fill a oblong cake pan about half full with hot water and set the pan of custard in it to bake), at 350 for about an hour or when firm and a knife inserted in the custard comes out clean. Cool and refrigerate. These next three recipes are from the Lowcarb Connoisseur's site. Since I just started working with nut flours and one of the gals posted these I thought I'd include them. The link to get these flours and other LC goodies is on my links page. (KB) Almond Flour Pound Cake 1 cup butter 1 cup Splenda 5 eggs 2 cups almond flour 1 teaspoon baking powder 1 teaspoon lemon extract 1 teaspoon vanilla extract Cream butter and Splenda well. Add eggs, one at a time, beating after each. Mix flour with baking powder and add to egg mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into greased 9" cake pan and bake at 350 for 50-55 minutes. Peanut Butter Cookies 1/2 cup chunky sugar free peanut butter 3/4 cup heavy cream 1/2 cup chopped pecans 2 tsp. vanilla 4 Tbsp. Splenda 4 Tbsp. almond flour 1 tsp. baking powder Heat oven to 375. Mix all ingredients well and drop on greased cookie sheet by teaspoonfuls. Bake about 10 minutes. Almond Cookies 2 cups almond flour 1 stick softened butter 1/2 cup Splenda granular 1/2 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon almond extract Combine all ingredients. Form dough into walnut-sized balls and place onto greased cookie sheet. Bake at 300 for 5 minutes. Press down lightly with fork, then continue to bake for another 15 minutes. Let cool. Phil's Blue Ribbon Cheesecake 3 8 oz. Packages Cream Cheese at Room Temp 3/4 Cup Splenda, or Artificial Sweetener of Choice 3 Eggs 1/2 Cup (1 Stick) Butter, Melted and cooled 1/2 tsp. Lemon Extract, or the Extract of 3 Eggs 1/2 Cup (1 Stick) Butter, Melted and cooled 1/2 tsp. Lemon Extract, or the Extract of our Choice Preheat oven to 400 degrees. Beat together cream cheese and sugar substitute until light and fluffy. Add eggs one at a time, beating after each addition. Blend in butter and extract. Turn into 9 inch springform pan. Bake 15 minutes. Cool. Refrigerate at least 12 hours before serving or removing sides of springform pan. I have a 10 inch pan, and I bake mine 13.5 minutes. This recipe is from Bon Appetit magazine, Feb. 1978. This cheesecake took top honors 3 years in a row at an Ohio county fair and was selected by Bon Appetit as one of the 12 best cheesecake recipes. It is very creamy and luscious. By : Paula H. LC Blueberry & Almond Squares 1/2 cup flax Seed Meal 1 cup protein powder, 100% whey, ProLab -- plain 2 tsp baking powder 1 tsp ground cinnamon 1/3 cup Splenda sugar substitute 6 packets sugar substitute, cyclamate & dextrose 3 large eggs 4 tbsp butter -- melted 2 tbsp heavy cream 3 tbsp water 1 tsp lemon zest -- grated 1/2 tsp almond extract 1 cup frozen blueberries -- or fresh 1/2 cup toasted almonds -- coarsely chopped Preheat oven to 350F, butter 2 9x4" loaf pans and use parchment or wax paper cut to 9x4, patted down in the buttered pans. Stir dry ingredients together til well-blended; beat sugar sub and egg (in another bowl) til mixture is pale and thickened; whisk in melted butter, cream and water, then lemon zest and extract. Stir liquid mixture into dry mixture, gently, til dry ingredients are thoroughly moistened but still lumpy. Fold in berries and nuts just til evenly distributed. Divide batter between pans and bake up to 15 minutes or until golden brown and spring back when pressed lightly. Cool slightly in the pan, then loosen sides carefully with dinner knife or plastic spatula. When cool enough to handle, score into 16 (8 each pan) pieces. Store in airtight container when fully cooled. Serve warm or at room temperature. Adapted from Blueberry & Almond Muffins, if making muffins, 8-10 minutes baking time (I estimate) and 12 servings. Per serving (16): 132 kCals, 9g fat (3 sat, 3.2 mono, 2.1 poly), 53 mg chol, 5.8g carb, 2.5 fibre, 7.9g prot, 114mg sod, 103mg pot, 76mg calc. By : Judi LC Brownies 1/2 c. butter, room temp. 2 egg 1 1-oz sq. unsweetened chocolate 2 tsp chocolate extract 2 Tbsp water 2 Tbsp soy flour 1/2 c. coarsely chopped walnuts 8 packets sugar substitute 3 T. creme de cacao Cream the butter w. electric hand mixer. Add eggs one at a time, beating = well. Melt chocolate w/ extract & water in top of double boiler. Add = melted chocolate, soy flour, chopped walnuts, & sugar substitute to = butter. Mix well. Taste for sweetness. Add more sugar if needed. Grease = 1-1/2 quart flat baking pan. Pour batter into pan; bake 15 minutes. 30 squares, 2 g/carb per square LC Cookies 1 Stick butter 2oz cream cheese 1 pkg S.F. instant pudding, any flavor 1/2 tsp. vanilla 1 cup soy protein powder 1oz chopped nuts Soften butter and cream cheese and mix well. Add pudding and stir=20 until well incorporated. Stir in vanilla, soy powder and nuts. Roll into 1-1/2 inch diameter balls and carefully flatten. Bake at 350 for 10 to 12 minutes. Sprinkle with artificial sweetener if desired. LC Chocolate Fudge 1 pkg SF chocolate pudding 2 tbsp equivalents brown sugar substitute 1/2 cup heavy cream 1 tbsp creme de cacao 3 heaping tbsp SF 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. Refrigerate until firm. Slice into at least 15 squares. 28.3 total grams 1.9 per square |
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