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!!

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!

3- Minute Flourless Chocolate Cake

I made this today to eat after lunch!! OMG It looked so good I ate it before my tuna fish sandwich. I have seen this recipe many times on different groups and there are many different ways everyone makes it. So this is how I made it.

1 tablespoon butter

1 egg

1 tablespoon DaVinci sugar free syrup, vanilla flavor

4 tablespoons Splenda

1 tablespoon heavy cream

2 tablespoons of cocoa

In a small microwaveable bowl ( I used a glass measuring cup ) throw in everthing listed. Microwave for 10 to 20 seconds. The butter does not have to be completely melted. Whisk until batter is as smooth as possible. Microwave for 1 to 1 1/2 mins. I have a old microwave so it took the longer times but if your microwave is in good working order use the shorter times.

This is so good!! and so easy to make.. I hope you try it!!! yummy!!!

Oopsie Roll Almost Tiramisu

I saw this recipe on The Lighter Side of Low-Carb web page and it looked so good!!


Here is her recipe and I will break down what I did below that:

marymc's Oopsie Roll Almost Tiramisu

Okay, set aside about a cup or so of your morning coffee, or make some from instant, but either way, let it cool down. Take your favorite Revolution Roll recipe (Cleo’s Oopsie would be an excellent choice) except add a teaspoon of vanilla and extra sweetener in with the yolks and cream cheese. I sweetened this one with one tablespoon of the DaVinci’s Delce de Leche and it was nowhere near sweet enough, so next time I may just do the Sugar Twin or Splenda instead, or add extra DaVinci’s. Blend together the yolks, vanilla, sweetener and cream cheese (or whatever you’re using) and of course, whip up your whites with the cream of tartar. I had doubled the original Dr. Atkins RR recipe, but it was really a bit much and made for a pretty thick “cake.” Maybe could have gotten by on a single recipe for a thinner layer. Fold the yolk mixture carefully into your whipped up whites as usual. Butter up a long (10 x 13” or so) baking pan really well and spread your batter in there, smoothing out the top. Bake at 300 degrees for about 45 minutes. I swear this smells like a cake baking!! Remove from the oven and let it cool thoroughly.

Once cooled, whip up about a cup of heavy cream, with sweetener - again I used DaVinci’s Delce de Leche, 2 tablespoons this time, and this was really good. I folded in some sour cream that I made out of pureed cottage cheese and lemon but think using mascarpone (which I will buy next time I try this) or even more cream cheese or store bought sour cream would’ve been much better here. The sweetness in the whipped cream was good with the 2 tablespoons. When your RR cake has cooled, slice it in half down the center and then divide each half into 8 fingers (4 long sections then sliced in half).

Butter a loaf pan and then line it with parchment paper, leaving some excess over the sides so that you have some handles to pull the dessert out with later. Using a hand held sieve, sprinkle a little bit of cocoa on top of the parchment paper. Quickly dip each cake finger into the coffee and layer them in the bottom of your pan. Spread some of the whipped topping blend on top of the cake fingers and sprinkle more cocoa on top of the cream layer. Continue layering with more coffee dipped fingers, whipped topping, and cocoa, for 2 to 3 layers (depends on your loaf pan size) and ending with a sprinkling of cocoa on top. Refrigerate overnight. Carefully lift dessert out of the pan, slice, serve and enjoy!

**notes: It looks pretty good doesn't it? Well, the "roll" part needed to be much, much sweeter, so I ended up sprinkling some Sugar Twin on that slice you see (which ended up being my breakfast ), and it needs some other tweaks and improvements, but that may take some time. I'm not sure of the carbs yet but this isn't something I want to make a major food group or anything!! So, in other words... it'll be awhile before I experiment with it again.

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To make fingers:

6 eggs

1/3 cup of Splenda

3 oz cream cheese

One scoop of Vanilla Whey Protein

1/8 tsp of cream of tarter

1 tsp of vanilla

salt

pre heat oven to 350

whip up egg whites and cream of tarter in mixer until light and fluffy. In another bowl mix your whey protein, salt, chopped up cream cheese, Splenda, vanilla and egg yellows. use a fork to mix , this will take a little while. Then carefully mix the batter with the eggs whites. Then spread out into a cookie sheet with sides. Then bake for 20 to 25 mins.

Then cut into finger size.

Then let cool

Now make your cream:

2 cups of whipping cream
1/2 cup of splenda
2/3 cup of sour cream
Whip up your whipping cream and splenda then fold in sour cream.
then spray/oil and line your pan with paper.

Then Using a hand held sieve, sprinkle a little bit of cocoa on top of the parchment paper. Quickly dip each cake finger into the coffee and layer them in the bottom of your pan. Spread some of the whipped topping blend on top of the cake fingers and sprinkle more cocoa on top of the cream layer. Continue layering with more coffee dipped fingers, whipped topping, and cocoa, for 2 to 3 layers (depends on your loaf pan size) and ending with a sprinkling of cocoa on top. Refrigerate overnight.

**NOTES: This turned out just ok, I am only posting it because I spent a lot of time on it! LOL What was wrong with this recipe: It tasted nothing like Tiramisu. Now this recipe would be a nice dessert if a few changes were made. The cake fingers need to cook until a little firmer, maybe about 30 mins, Do not dip the fingers in coffee!!! ( this made it soggy and the coffee did nothing for this recipe) I would add some cinnamon and more splenda to the fingers batter. Then it would make a nice after dinner dessert. This recipe made two cakes using bread pans.

Add on: My husband had them for dessert tonight and he loved them!! LOL.. I guess I am picky..lol,, but it was a go for him.

As is I would give it a one starr rating, with changes it could be a 3 or 4.

Cheesecake with Peanut Butter Cookie Crust

This is my favorite!!! I love it, I love it, I love it!!! I make a double batch of the Peanut Butter
Cookies to snack on later!


Cookie Crumb Crust:
1 cup sifted soy flour
2 tsp. baking powder
1/2 tsp. salt
1 stick of butter
1/2 cup artificial brown sweetener
1/4 cup low carb white sweetener
1 tsp. vanilla
4 tbsp. low carb peanut butter
2 egg whites


Cheesecake Filling:
2 pkgs. cream cheese
1/4 cup sour cream
1 cup low carb white sweetener
3 eggs
1 egg white
1 tsp. vanilla extract
4 tbsp. butter melted


Cookie Crust Preparation:
Sift together soy flour, baking powder and salt into bowl. Cream one stick of butter with artificial brown sweetener and low carb white sweetener in mixer with wire whip attachment for 1 minute. Add vanilla and peanut butter and mix – 1 minute. Scrape sides of bowl with rubber spatula and add egg whites – continue to mix for 1 minute. Gradually stir in the dry ingredients until mixed. Spoon out teaspoonfuls of dough and form into balls. Place on greased cookie sheet about 2 inches apart and flatten with fork into circles. Bake for 10 – 15 minutes until lightly brown. Remove from oven and let cool on rack.Once cookies are cooled, grind 12 cookies in food processor and add 1 stick of melted butter. Press mixture onto bottom of greased spring form pan and bake for 10 minutes. Remove from oven to cool.


Cheesecake Filling Preparation:
Preheat oven to 300 degrees. Mix cream cheese with mixer or wire whip. Add sour cream, low-carb sweetener, eggs, egg white, vanilla and butter to bowl and continue to mix for 4 - 5 minutes. Pour mixture over cooled cookie crust in spring form pan and bake for 1 hour and 15 minutes in water bath. Remove from oven and let cool.
Yields 8 Servings - approximately 7.5 net carbs per serving

I got this on from:
http://fittv.discovery.com/fansites/blaine/recipes/chickencheesecake/episode2_cheesecake_print.html

LowCarb Praline Pumpkin Pie

I made this for Thanksgiving and for Christmas!! It was to die for!! It was so good, and mine looked better then the picture here.

Next time I make it I will take a picture of my pie!!

Praline Crust: 2 tablespoons hot melted butter

1/2 cup finely chopped pecans

1/2 cup sugar substitute (recommended: Splenda) 1/8 teaspoon salt

1/8 teaspoon ground cinnamon

Pie Filling:

1 (15-ounce) can no sugar added pumpkin filling

3/4 cup sugar substitute (recommended: Splenda)

1 tablespoon plus a dash pumpkin pie spice

1 1/4 cups heavy cream

4 eggs

Preheat oven to 350 degrees F.

Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.

Preheat oven to 425 degrees F.

Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done. Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.

Low Carb Fresh Whipped Cream: 1 cup heavy cream 1/3 cup sugar substitute (recommended: Splenda) 1 teaspoon no sugar added vanilla extract With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.

Nutritional Analysis per serving Calories 241 Fat 24 grams Saturated Fat 12 grams Carbohydrates 7 grams Fiber 1 gram Net Carbohydrates 6 grams

I found this great pie at

http://http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27075,00.html