Mock Danish

2 oz Cream Cheese, softened
1 egg1.5 - 2 tsp Splenda (**count against artificial sweetener count for the day)
1/2 tsp Vanilla
1 TBS Ground Flax meal (optional)
Dash Cinnamon

Topping
1 TBS Butter
.5 tsp Splenda
Dash Cinnamon





I made it this morning. so so so so good! You must try!!!

Chocolate Pumpkin Ice Cream

All I can say is OMG! This recipe is to die for!! It is so so good!!

3 cups heavy cream

1 cup canned pumpkin

3/4 cup low carb white sweetener

1 tsp. vanilla extract

2 tbsp. cocoa powder

1 tsp. pumpkin spice

4 egg yolks

In saucepan over medium low heat, melt butter. Add all ingredients except egg yolks to saucepan and whisk until blended. While cream mixture is heating, beat egg yolks in separate bowl. Take one cup of heated cream mixture and gradually add to egg yolks while continuously whisking (make sure cream mixture does not come to a boil). After adding cream to egg yolks, pour cream and egg mixture back into saucepan. Over low heat whisk continuously until mixture covers the back of a spoon. Remove pan from heat and cool to room temperature. Once cooled, pour mixture into ice cream machine and mix 8-10 minutes until soft set.

Yields 8 servings (1/2 cup each) - approximately 6.5 net carbs per serving

Note: It took my ice cream maker an hour to get the soft set ice cream. But it was well worth the wait!! 4 Starrs!!! yummy yummy yummy!!

I can't wait to have leftovers in the nights to come, it will be much firmer then!! yummy!!

Cleochatra's Low-Carb Donuts

I got this recipe form the lighter side of low carb web site and I could not wait to try it!!

3 eggs, separated
3 ounces cream cheese
1 tsp baking powder
1/8 tsp cram of tartar
1 Tbsp Splenda
2 Tbsp Davincis Vanilla Syrup (sugar free)

Preheat oven to 300 degrees F.
In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).
In separate bowl, blend cream cheese, yolks, baking powder and davincis sugar free syrup. Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add second half of the yolk mix and repeat sine wave two more times.
Place in ungreased, nonstick angel food miniature cake pans.

Bake for 30 minutes. Remove pans from oven and let cool on a cooling rack.Makes 4 crullers.

Chocolate Glaze
2 Lindt 80% dark chocolate squares
1 tbsp davincis vanilla sugar free syrup
2 tbsp Splenda
2 tbsp heavy whipping cream
2 tbsp butter
In a microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Dip tops of crullers into mixture. Drizzle any remaining mixture to fill bare spots. Let crullers rest on cooling rack until glaze has set.

Will coat 6-8 crullers, and can be used for other purposes.
This does dry to a shiny glaze

Keep unused portions and completes recipes in cooler temperatures.

We loved these!! They were very good and I would give them a 4 starr rating!!

Jalapeno Turkey Beef Burgers

My husband brought home some ground turkey today. I hate ground turkey!! LOL,, It just does not have any taste. So I did some thinking, its a scary thing, and came up with this yummy burger!

Ground Turkey
Breakfast Beef Patties
Tony Chachere's Creole Seasoning
Jalapeno Jack Cheese

I seasoned the ground turkey with Tony's. I then took some ground turkey and formed it around a beef patty until I could no longer see the Beef patty. Then I cooked it up in my fry pan with butter. Cook just like any hamburger patty. Once it is done top with Cheese and serve with lettuce, tomatoes, and some Jalapeno slices and sour cream.

Our dinner was so so good!!! I will be making this again!!

Low Carb Snickers/Protein Bar

I found this yummy recipe on www.musclehack.com. It is so good!!! you have to try it!!







Here's the ingredients:

1. Natural Nut Butter of your choice - I like hazelnut butter as it’s lowest in carbs
2. Heavy/Double Cream
3. Whey Protein - The flavor of your choice.

For the snickers effect choose chocolate whey and chunky peanut butter.

1. Put 50 grams of nut butter and 25 grams of whey protein into a bowl
2. Mix a little until dry and clumpy
3. Add 40ml of heavy cream. Now it magically smooths out quickly when mixed
4. Take out of bowl and shape into a bar


The conversions from metric to imperial:

50 grams natural peanut butter, 1 3/4 ounces or 3 tablespoons
25 grams (1 scoop or 1/3 cup) chocolate whey protein powder
40ml heavy cream, about 2 tablespoons

Dont miss this great one!! Make it today!!

Low Carb/Fat, Sugar Free, High Protein Cake!

I found a young man on youtube making this cake and it looked pretty good. It is a little bit higher carb but I wanted to try it anyways because I have a lot of friends that are into the low fat dieting and I wanted to see if this was something they might like.





I think I ended beating my eggs whites to much, my cake turned out lighter then his. It was easy to make. Over all it seemed a little dry. It was pretty good I would give it 2.5 starrs. But taking away the fat took away the taste! LOL.. I may try this again but use soy or some kind of nut flour in place of the wheat flour and add the egg yellows back into the recipe. That will lower the carbs and bring back the yummy!

Taco's

I found this recipe on the Lighter Side of Low-Carb web page and I could not wait to try them. All I can say is OMG!!! These are the most yummy taco's I have ever had!!! Even my husband loved them!! and he Hates veg's. LOL

Taco Shells from Zucchini : (This is the one I made tonight)

1 large zucchini, shredded

2 eggs

2 cups cheese

Preheat oven to 450 degrees F.
Grease 2 cookie sheets.

Cut ends from zucchini. Shred. Mix with egg and cheese. Using a 1/3 cup measuring cup, make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees. Take hot patties and wrap around a rolling pin. When cool enough to handle and with form, let cool on a rack for 6-8 hours in a cool oven. (To hold the shape, if you have those stackable racks, you can inset the edges through the racks of a cooling rack or your oven and allow them to hang down. They may curl slightly. Don't panic! They should be still pliable enough the next day to open without breaking).

Note: I just let cool on the rolling pin for about 15 mins then we ate them up...LOL

Makes about 6 shells. Note: it made 7 big shells for me!! Also use non stick pans only,, only one my pans where non stick and I had a hard time getting them off the other pan..LOL

I am going to make them again one night but cut into chip size and have nacho night!! woohoo I can wait!!

from Cauliflower:

1 16 ounce bag of cauliflower, shredded, chopped or riced

3 eggs

cups cheese

Preheat oven to 450 degrees F.
Grease 2 cookie sheets.

Cook or thaw frozen cauliflower. Shred, rice or chop. Mix with egg and cheese. Using 1/3 cup scoop, make 12 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.
Take hot patties and wrap around a rolling pin. When cool enough to handle and with form, let cool on a rack for 6-8 hours in a cool oven. (To hold the shape, if you have those stackable racks, you can inset the edges through the racks of a cooling rack or your oven and allow them to hang down. They may curl slightly. Don't panic! They should be still pliable enough the next day to open without breaking).

Makes about 12 shells.

Notes:Store on rack until crisp and then in an open container to prevent moisture.

Nutritional Information

Zucchini shells (2 shells per serving)

Calories: 151

Carbohydrates: 1Fiber: 0Net Carbohydrates: 1Protein: 10Fat: 13

Cauliflower shells (Per 2 shells, 1/6 of recipe)

Calories: 239

Carbohydrates: 4Fiber: 1.5Net Carbohydrates: 2.5Protein: 16Fat: 20