Butterscotch Peanut Butter Pie with Chocolate Crust
Low Carb Chocolate Kisses
Chocolate Frosting
Chocolate Kisses!
Angy's Chocolate Angel Food Cake
Chocolate Peanutbutter Cheesecake
Cream Puffs, low carb
Ice Cream!
Key Lime Pie
No Bake Pumpkin Cheesecake
Sour Cream Pudding
Butterscotch Peanut Butter Pie with Chocolate Crust
From Carol & Barbo at the Low Carb Kitchen.
Filling:
1- 4 ounce pkg. SF Butterscotch Pudding -- 24 grams carb
4 tablespoons SF Peanut Butter softened -- 4 grams
1 cup heavy cream -- 6 grams carb
1 cup water
1/4 cup Splenda -- 6 grams carb
8 ounces cream cheese, softened -- 8 grams carb
In a large bowl combine all filling ingredients. Beat with electric mixer until smooth and creamy. Refrigerate. Use to fill crust below.
Crust:
1/2 cup soy flour or Atkins Bake Mix
2 tablespoons unsweetened cocoa
2 tablespoons ground almonds, or pecan meal
1/2 cup unsalted butter -- softened
Put all ingredients into a deep bowl and blend with electric mixer until you have kind of a ball. Pam spray the 10" pie dish and with your hands or greased baggie, press this crust into the dish. Keep working it upward so that you can crimp the edge.
Place in freezer for an hour. Bake 350 preheated oven for 20-25 minutes. Cool and fill.
Filling: 48 divided by 8=6 grams carb
Crust: 11.2 divided by 8_1.4 grams carb.
1 piece = 7.4 grams carb. With crust
Low Carb Chocolate Kisses
From Shinleaf at the Low-Carb Cafe recipe board.
2 Tbsp butter, softened
1/2 square unsweetened chocolate (4 carbs)
1/2 to 1 eyedropper full of STEVIA
1 to 2 packets of EQUAL
Mix all the above. Drop 'kiss size' on plastic wrap, put in freezer for 20 minutes or so. Frozen is better.
Makes from 18 to 20. The only carbs are in the chocolate!
Chocolate Frosting
From: Cherri <carrowood@lg.com>
1/4 cup sugar free chocolate pudding mix
1 cup heavy whipping cream
5 packs of sugar substitute
1/2 tsp of vanilla
4 oz cream cheese
Soften the cream cheese in the microwave; add all ingredients and beat well. This frosting is VERY thick, so you may want to add more cream if you want a thinner frosting. This frosting is so good, you may just forget the cake!! (BTW, tastes great on Angy's Chocolate Angel Food Cake!) Carb count: about 20 for the whole batch (depending on what sugar free pudding you use) Enjoy and don't eat it all at once (like I wanted to)!
Chocolate Kisses
For when you just gotta. Only 4 carbs in the whole recipe!
2 Tbsp butter softened
1/2 square unsweetened chocolate
1/2 to 1 eyedropper full of stevia
1 to 2 packets of EQUAL or Splenda
Mix all the above. Drop 'kiss size' on saran wrap, put in freezer for 20 minutes or so. Frozen is better.
Makes from 18 to 20 small kisses (lumps). NO LEFTOVERS TO TEMPT YOU. EAT THEM ALL. ONLY CARBS ARE IN THE CHOCOLATE!!! I took this from another recipe board and modified it a little to knock off some carbs. --Shinleaf
Angy's Chocolate Angel Food Cake
http://www.angelfire.com/or/justmyplace/angelcake.html
8 eggs, separated
1/4 tsp cream of tartar
6 sugar substitutes
1 pkg. Nestle Fat Free cocoa mix
1 TBS Cocoa
1 TBS Chocolate Protein 95
1/4 cup soy flour
Beat egg whites with cream of tartar. add 3 sugar substitutes and beat til stiff but not dry.
In a separate bowl mix the yolks with 3 sugar substitutes and 1/2 package of nestle cocoa mix. Add 1/2 Tbsp cocoa and mix well. Take a spoonful of white mixture and blend into yolk mixture. Pour the yolk mixture over the whites and sift the remaining nestle powder, cocoa powder, Pro95 and soy flour over this. Fold all of this together, gently and spoon into a small Bundt pan or loaf pan that has been sprayed with Pam. Bake at 350* for 20 minutes or until firm. Do not over bake. Frost with chocolate frosting or peanut butter frosting.
Chocolate Peanutbutter Cheesecake
From J.Renee at Barbo's Low Carb Kitchen.
1 pkg gelatin
1 cup water, boiling
16 oz cream cheese
2/3 cup Splenda (or 16 pkts Equal)
1/2 oz baking chocolate
2 Tablespoons peanutbutter
1 teaspoon vanilla
2 teaspoons chocolate extract
Melt chocolate in microwave. Cube the cream cheese, set aside. Dissolve the gelatin in boiling water, mix well. Add the cream cheese & using electric mixer, beat until cheese is melted. Add the melted chocolate, sweetener, vanilla, choc. extract, peanutbutter and beat until creamy. Spoon into 12 paper lined muffin tins and chill well. Store in refrigerator. If you don't have chocolate extract, I suppose you could use a whole oz. of baking chocolate. You may also like more peanutbutter. With the recipe above I figured on about 3.25 carbs each.
Cream Puffs, low carb
3/4 c unsweetened soy milk
2 TBS butter
sweetener equivalent to 1 TBS sugar
1/8 tsp salt
3/4 c sifted soy flour
3 eggs
Combine milk, butter, ss and salt in heavy saucepan. Cook over med heat until butter melts stirring constantly. Add all the flour. Stir vigorously with wooden spoon until smooth and very thick (it didn't form a ball for me like regular cream puffs, but it gets thick like pudding). Turn off heat and beat in one egg. Beat well. Add other eggs one at a time and beat well after each. Let stand until cool.
Divide batter evenly between 12 nonstick or sprayed muffin tins. Bake in 450 degree oven 8 minutes. Turn heat to 350 degrees and bake an additional 20 minutes. Cool on wire rack until cool enough to handle. Break off tops of puffs with a fork (like an English muffin) and allow to cool and dry.
White Chocolate Filling
1 c whipping cream
1/2 pkg Jello sugar free white chocolate pudding mix
Whip together until thick and smooth and fluffy. Divide evenly between cream puffs. Top with low carb chocolate sauce if desired.
These are good!
Carb count: soy milk 3.75g minus 3g fiber = .75 g carb, soy flour 24g minus 12g fiber = 12g carb, pudding mix 12 g carb. Total = 24.75 divided by 12 = 2.06g carb per cream puff. (add any carbs from chocolate sauce if you use it)
Ice Cream!
From: StephanieB <filesfan@aol.com> From the Low Carb Cafe. "We made strawberry, but you could easily substitute any fruit/flavor."
2 cups blended strawberries
2 cups whipping cream
1 cup 1/2 & 1/2
2/3 cup spoonable sugar substitute, more or less to taste
2 tsp vanilla extract
Put blended strawberries in ice cream maker container, add remaining ingredients. Mix with spoon til well blended. Follow machines instructions for freezing. Ours took about 15 mins to get to desired consistancy. We then took the whole container still in the ice/salt/water mixture off of the motor base and covered it with a towel to harden for a few hours. This was sooooo yummy and looked/tasted like store bought. We used Sugar Twin, but next time I plan on using Splenda. Not sure on the carb counts, but less than store bought and no artificial ingredients like mono-poly-whatever. :)
Key Lime Pie
1 pkg sugarfree lime jello (0 carb)
1/3 cup boiling water
1/3 cup cold water
2 8-oz pkg softened cream cheese (16 carb)
1/2 cup heavy cream (3 carb)
1 pkg sweetener (1 carb) or stevia equiv
1 tsp coconut extract
1 cup ground pecans (11 carb)
1 Tbsp butter (0 carb)
Melt butter in a small bowl. Add ground nuts, sweetener and half the coconut extract. Mix well. Pour all into 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, 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 you need a big bowl with HIGH sides. Put gelatin in bowl. Slowly add in the cream cheese ( 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. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle remaining nuts on top. Chill for at least 2 hours so jello can set. Servings: 8
Carbohydrates per serving: 4
No Bake Pumpkin Cheesecake
1 pkg plain gelatin
1 cup boiling water
16 oz cream cheese
1 tsp vanilla
liquid stevia or Splenda, to taste
1/2 cup pumpkin puree
1/2 tsp cinnamon
dash cloves, ground
dash nutmeg
Dissolve the gelatin in the boiling water in a mixing bowl. Stir well. Cut the cheese into small pieces and place in the dissolved gelatin. Add the pumpkin vanilla and sweetener and beat well with an electric mixer. Pour into a buttered pie pan or lined muffin cups. Chill until firm. 8 servings: per serving = 5 carbs
Sour Cream Pudding
1 package your favorite flavor of sugar free instant pudding
1 cup sour cream
1 cup water
Mix 1 cup water with pudding mix until well blended, then simply stir in the sour cream until smooth. Chocolate garnished with sliced strawberries (watch the carbs, tho) is good, as is pistachio!
Remember, full sour cream has 9.82 grams of carb per 1 cup serving. This is several servings worth of pudding.
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