Low GI "Apple" Crisp – posted by Linda Smith
(from busycooks.com)
One of the toughest concepts of the Sugar Busters and other low GI diets is the limitation to consume fruit all by itself, not mixed with any other ingredients. Here is a mock Apple Crisp that is acceptable because it utilizes zucchini, a vegetable that has a low GI value. People never guess that this dish contains zucchini. (This dish is not suitable for regular low-carb diets without adaptation.)
1 jumbo zucchini
1 cup fructose (or Splenda)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 Tablespoons 100% whole wheat flour
Topping:
1 cup 100% whole wheat flour
1/3 cup fructose (or Splenda)
1/2 teaspoon cinnamon
3/4 cup rolled oats (regular)
1/2 cup butter, melted
Preheat oven to 350 degrees. Bring a large pot of water to a boil. Peel and trim zucchini. Slice it lengthwise into quarters. Cut all the seeds out. Slice the zucchini into slices that resemble apple slices. You should have about 6 cups of slices.
Boil the zucchini slices in the boiling water for 3 minutes. Drain well.
Mix together the 1 cup fructose, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 2 tablespoons whole wheat flour. Sprinkle over the zucchini slices and toss to coat evenly. Place zucchini slices into a greased 8 or 9 inch square baking pan. Mix the remaining ingredients together to make the crumb topping. Distribute it evenly over the zucchini. Bake for 45 minutes, until topping is browned and crispy.
May be served warm, cold or at room temperature.
Yield: 6 to 8 servings.
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Black Cherry Cream Cheese Pudding – from Nancy
½ Cup cream
½ Cup cream cheese
3 Tbsp. Splenda (heaping)
1 egg
1 prepared snack-size Jello brand Black Cherry sugar-free gelatin dessert
1 tsp. vanilla
Blend all six ingredients in a mixing bowl and then whip on high speed until smooth and fluffy. The fluffier the better. Pour it into a small shallow casserole dish and bake uncovered at 400° F for 30 minutes, until mixture has a skin on top and doesn't look like it would pour out of the dish easily.
Remove from oven and let cool. Refrigerate for 2 hours. Spoon into serving dishes. I have no idea what the nutritional information is, perhaps someone can help here?
It's great, by the way. The black cherry Jello, liquefied by the heat
of the oven, re-gels on the bottom of the dish during refrigeration. I
loved it!
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Lemon-Coconut Bavarian – from Debbie Cusick
1 box SF Lemon Jello
1 12-oz can of coconut milk
1/2 cup unsweetened coconut flakes
1 cup boiling water
1 tsp coconut extract
1 pkg. Knox's unflavored gelatin
1 tbsp Splenda (or equivalent)
4 ice cubes
In large bowl combine Lemon Jello, unflavored gelatin, Splenda and boiling
water, and stir until gelatin has all melted. Then add the ice cubes and
stir until they have all melted (if using aspartame for sweetener, add
it now). Then add in coconut extract, coconut milk and coconut flakes.
Beat with hand mixer for a minute or two until the mixture is smooth. Then
pour into a pretty bowl or a mold. I put mine in one of the mini Bundt
pans I just bought the other day, and it unmolded beautifully and looked
really really elegant. I just dipped the bowl in hot water for 7-8 seconds
and then unmolded unto a plate. Really cool looking, and tasted good too.
The entire recipe has 17g carbs and 3g fiber. Divide by as many servings
as you plan to get from it - anywhere from 4-12 I would guess!
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Half cup cream
Dollop of sour cream
Dollop of cottage cheese (or coarsely chipped macadamia nuts)
Tsp. of cocoa powder
Sweetener to taste
Whip until the kids complain about the noise. Spoon in into bowl, and
don't forget to lick the beaters.
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Cimarene’s Butterscotch Cheesecake
1 3-oz. package any flavor Jello (lemon and lime are my favorites)(this
is optional I don’t remember it from the first cheesecake but i added it
in)
2 tablespoons of sugar-free butterscotch Jello
2 8-oz. packages cream cheese
1 cup boiling water
3-4 packets Equal
Soften cream cheese. Mix lemon Jello with 1 cup boiling water (if using, if not add 1 cup hot water)
Add cream cheese and whisk until smooth. Add butterscotch and Equal,
stir some more. Pour into pie dish and chill about 3 hours. I ground up
some almonds and placed on the bottom.
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Perfectly Pretty Parfait – from Kali Blonde
SF Orange Jello (the large size, instead of using 4 cups water I use
3 cups water)
SF Vanilla Pudding made with cream and water
In a tall glass, layer set and cubed SF Jello with SF Vanilla Pudding.
Tastes like a creamsicle and looks very pretty.
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Start by making:
Desiree's muffin recipe
1/2 tsp. vegetable oil
4 eggs separated
1/2 tsp. cream of tartar
1/4 cup low fat cottage cheese
2 T soy flour (I substituted Proformix apple cinnamon powder)
1 package of artificial sweetener
I added 1 tsp. cinnamon. I separated the eggs and whipped the egg whites with cream of tartar. I mixed the other ingredients in another bowl. I added a little of the egg white mixture into the cottage cheese egg mixture to lighten the batter, then added the rest of the egg whites and folded it in. Poured into paper lined muffin tins (12) and baked 30mins at 300 degrees.
I substituted 2 T proformix apple cinnamon flavor for the 2 T of soy flour (I was trying to make apple cinnamon muffins) and added the spices to make spice muffins. They came out fine and were very light and "eggy" looking and tasting, but I needed more sweetness.
I didn't want to waste them, so I was wondering what I could do with them. (Other than slather SF jelly on them). I took them and sliced them into cubes and air-dried them overnight.
I took the "bread cubed muffins" and put it in a casserole pan. Then I took 2 eggs, and 1 cup cream and mixed it together with more sprinkles of cinnamon. Poured the mixture over the "bread cubes" and sprinkled some log cabin syrup made with Splenda on top and nuked it in the microwave for 6. It's great! Bread pudding, made from Desiree's muffin recipes and a few other experimentals.
I think next time, I’ll pour the whole batter into a loaf pan and bake it like a loaf of bread. the result is very light, and is probably good for French toast as well.
Pudding mixture: take 2 eggs and 1 cup cream and mix with 1 tsp. vanilla.
Pour over bread cubes. Top with low carb pancake syrup. Bake
in 350 oven about 20-30 minutes. (I nuked mine in microwave for 6
minutes, I was impatient).
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MarkieZ's No-Bake Chiffon Cheesecake
(about 1/2 hour to make):
Crust:
3 cups any nuts (I used one cup each: walnuts, pecans and almonds) chopped fine in a food processor. Toast lightly in a skillet or under the broiler. Add one stick of softened butter (I bet you could even add some peanut butter!) and then press into a large spring-form pan, make sure to go up the sides about an inch or use a 10 inch pie plate. (The spring-form makes it look so beautiful, though) Put into oven for 2-5 min under the broiler or until toasted brown. Cool
Filling:
1 packet of unflavored gelatin: dissolved in 1/4 cup water.
3 eggs- separated
1/2 pint heavy whipping cream
1 cup of sweetener-divided into two 1/2 cups (I used Splenda)
1 cup pumpkin or anything else like more cream cheese or berries.
1 pkg. of cream cheese (not low-fat!) (optional-leave it out for a
lighter-more chiffon texture)
1/2 teaspoon of each of the following: salt, nutmeg, cinnamon, ginger.
(use any other flavoring for anything else but pumpkin i.e.; lemon juice,
vanilla, cocoa, etc.)
Combine cream, pumpkin, cream cheese, spices and 3 egg yolks in a double boiler (I just put one smaller sauce pan into another one) and while the water is boiling underneath, stir for 10-15 min until thickened and cooked. Stir in 1/2 cup of sweetener and gelatin at the end. Remove from heat.
Whip the egg whites and when they form soft peeks, add the other 1/2 cup of sweetener. Fold egg whites into the cooked mixture slowly. Pour into nut shell and chill.
Of course, serve with lightly sweetened whipped cream! This is RICH!
Not sure of the carb count. It's the nuts that bring it up but
it is at least large enough for 16 servings.
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Preheat oven to 500
Mix together:
16 oz cream cheese
2/3 c Splenda
4 tsp. vanilla
Add 4 eggs, then lastly blend in 8 oz heavy cream. Do not over-mix.
Pour into springform pan and bake at 500 for 10 minutes then reduce heat to 250 and bake for 15-20 minutes. Cool completely then mix together:
1 c sour cream
1/4 c Splenda
1 T vanilla
1/8 tsp. salt
If your carb allowance permits, top with sliced strawberries or fruit
of your choice.
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1 container marscapone cheese
Splenda or other sweetener
Coffee
Cocoa powder
Beat the marscapone until it is creamy. Add 2 tablespoons coffee and
beat. Add Splenda to taste (add more coffee and/or Splenda to taste). Put
in custard cups. Sprinkle a fine mist of cocoa powder of the top
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Home-made Jello – from Alice Faber
(For anyone with a sensitivity to aspartamane)
1 envelope unflavored gelatin.
1/2 envelope unsweetened Kool-Aid, in the flavor of your choice
3/8 cup + 1 tsp Splenda
1 cup boiling water
1 cup cold water
Prepare as you'd expect (dissolve gelatin, Splenda, Kool Aid in boiling water; stir in cold water; divide into 4 little dishes; chill overnight).
The flavor isn't quite as intense as that of packaged Jello. I have
a feeling though that a whole packet of Kool-Aid would be too much.
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Egg Custard for 2 – revised by Julie
1 egg
1 egg yolk
1 c. 1/2 and 1/2 or cream
3 tsp. sugar substitute (Splenda or another heat stable sweetener)
1 tsp. vanilla extract
1/8 tsp. salt
1/8 tsp. ground nutmeg, cinnamon, or Pumpkin Pie spice
Lightly beat the egg and yolk. Add cream, Splenda, vanilla and salt. Pour into two ungreased 6 ounce custard cups. Sprinkle with nutmeg. Set in a pan containing 1/2 to 1 inch of hot water. Bake at 350 degrees for 35 minutes or until set.
Yield: 2 servings.
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In blender combine:
5 eggs
1 cup cream
1 cup water
1 tsp vanilla
4 - 6 tsp. artificial sweetener ( I used Splenda and I probably used
more)
1/2 can pumpkin
Cinnamon and nutmeg to taste
Pour in baking dish and set dish in a larger dish half filled with water.
Bake for 40 minutes or more until set in 350 degree preheated oven.
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Fanny's Quick and Easy, No-bake, Two-layer Pumpkin Pie
First, you'd just do a crust like the one you do for your cheesecake (1c finely chopped nuts, 5T butter, 1 egg yolk, AS). Then:
Bottom Layer:
A can of pumpkin
A box of sugar-free vanilla pudding
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
Topping:
8 oz cream cheese
1 cup heavy cream whipped
1/2 tsp vanilla extract
AS to taste
Mix bottom layer ingredients together and pour over crust.
Cream cream cheese and fold together with whipped cream, AS and vanilla.
Pour on top of bottom layer. Let set in refrigerator for a few hours.
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Cream Puffs with Stabilized Whipped Cream – from Myra S.
Actually these can be either cream puffs or shortcake. Using the recipe for gluten popovers in Tina's cookbook (page 3.3), add 1/2 c Splenda.
I used a shortcake pan for baking. Make sure it is very well greased. Fill each shell about 2/3 of the way ( about 1/4 c mix) and bake according to directions.
I had a little batter left over and I put it in mini muffin tins and baked at the regular time. They became hard and could be sliced crosswise to make little, sweet, low carb crackers for a spread.
Let sit for 5 minutes and take out of pan.
After they have cooled, fill with stabilized whipping cream and garnish with a berry and some mint leaves. If you want to make a shortcake, cover the whipping cream with the berry sauce of your choice. Very light and tasty.
Stabilized Whipped Cream
This whipping cream has a little more body and can be used for Cream Puffs.
1 tsp. unflavored gelatin
4 tsp. cold water
1 c heavy whipping cream (at least 24 hours old & very cold)
1/2 c Splenda
1/2 tsp. vanilla
In small saucepan, combine gelatin and cold water. Let stand until thick. Place over low heat, stirring constantly until gelatin dissolves (about 3 min.). Remove from heat and cool slightly. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. Makes 2 Cups.
This can be used as an icing and for decorating. A little stiffer
than regular whipping cream.
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Sharon’s New York Style Cheesecake
Crust (optional, I don't make a crust)
1 c crushed almonds
4Tbs butter softened
3pkt Equal or equivalent
Filling:
3 8oz. packages Cream Cheese
2 eggs
2 egg whites
18 packets Equal or equivalent
2 tbsp. cornstarch
1 cup sour cream
1 tsp. vanilla
Preheat oven to 350. Mix almonds, butter and sweetner and press into
a 9 inch springform pan evenly on bottom and 1/2 inch up on side of pan.
Bake about 8 minutes until almonds are lightly toasted. Cool.
Preheat oven to 350. Beat Cream cheese, 18 pkts Equal and vanilla
until fluffy.
Add eggs, egg whites, cornstarch and sour cream. ( I use a processor
and it comes out very smooth). Pour mix, over crust. Place
cheesecake in pan with one inch of boiling water and bake about 45-50
minutes.
Remove cheesecake and cool. Sliced strawberries are a nice topping!
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Berries with Crème d’Anglais – from Laura LaGassa
I've now found the ultimate low-carb dessert: berries with crème d'anglaise. It's rich and creamy like ice cream, much less work, and the taste of the berries really comes through. And here is the technique:
Crème d'Anglaise is basically a thin custard. To make it, start with:
1 cup heavy cream, half-n-half, or a combination thereof
3 egg yolks
3 packets Splenda (or other sweetener)
1 1/2 teaspoons vanilla extract (or experiment with 1 teaspoon of other
flavors)
If you have extra cream sitting around as "leftovers" from another project, you can add up to another 1/4 cup to this recipe.
Put the cream in a saucepan and heat it on medium heat until it is quite hot (steaming). Meanwhile, whisk the egg yolks, Splenda, and vanilla until it is quite smooth. When the cream is hot, slowly pour it into the egg yolks while whisking. Then, pour the mixture back into the saucepan and turn the heat down to medium-low.
Cook the custard, stirring constantly with a wooden spoon. If the custard near the bottom of the pan seems to be cooking too fast, turn the heat down. Keep stirring! The crème d'anglaise is done when it nicely coats the wooden spoon.
Pour the custard into a clean bowl, and let cool on a wire rack. You can put a piece of plastic wrap on the surface of the custard to keep it from forming a skin -- or you can just do like I do and let it form a skin which you then skim off later. I just don't like fiddling with the plastic wrap.
After about an hour, put the custard in the fridge. It's best if you let it cool overnight, but if you give it at least an hour that is probably good enough.
Now put some clean berries in a bowl and pour some of the custard over it. Mmmmmm.
Each 1/3 cup of custard has about 5 grams of carbs. Could be more
or less depending on the ratio of cream to half-n-half you use.
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Lemon Soufletta – from Heather
Makes 8 servings. Per serving: 80 calories; 10.8 grams carbohydrates; 0.1 grams fiber
1-2/3 cups water
1/3 cup quick-cooking tapioca
2/3 cup Splenda
1/4 tsp. salt
2 Tbsp. butter
1/3 cup lemon juice
1 tsp. lemon rind
3 eggs, separated
Preheat oven to 350 degrees. Combine water, tapioca, Splenda and salt
and mix well. Heat to boiling, stirring constantly. Remove from heat immediately.
Stir in butter, lemon juice and rind. Cool slightly. Beat egg yolks until
thick and lemon coloured. Add to tapioca. Beat egg whites until stiff,
but not dry; fold into mixture. Turn into a greased baking dish, place
in a pan of hot water and bake for 50 to 60 minutes or until firm.
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Jerry’s Favourite Cheese Cake Recipe
(Adapted from Kraft package)
2- 8 oz packages of cream cheese
1/2 cup of SUGAR (you make your favourite substitution here, I like
to blend a couple sweeteners)
1/2 tsp. vanilla
2 eggs
Mash the creme cheese and sweetener of choice together, add vanilla, mash again. throw in the eggs and get the beater out, beat until smooth.
Put in a lightly buttered 9 " pie pan and bake at 350 for 40 min.
Let cool and eat.
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...and I don't even _like_ tofu. I'm not a big dessert eater, so I enjoy these for breakfast. I get about four servings from each batch.
Chocolate Pudding:
One 12 ounce package soft silken tofu (according to the package: 4 servings/container.
Per serving: 2g carb, 4g protein, 2.5g fat, 0 sat fat, 45 cal)
One tablespoon cocoa
One teaspoon vanilla
Sweetener to taste
Pinch of cinnamon
Blend in blender until smooth. Chill and eat.
Fruit pudding:
One 12 ounce package soft silken tofu
Sugar free Jello to taste (I use about half a pack)
Blend and chill.
I'd add some different extracts or syrups for variation if I had them.
Buzz in some berries or melon if your plan allows for them. Enjoy!
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Take 1 box of sugar free Jell-O any flavour. Make as directed. When Jell-O is getting thick- but not solid yet- beat the dickens out of it with a mixer - you want it frothy and creamy looking. Then add 8oz of softened cream cheese. Beat some more (a lot if you want it totally mixed in, a little if you like little hunks of cheese in it still). Add 2 packets equal, mix well and set aside. Next, take a little carton 8oz of whipping cream and whip it into cream adding 2 packets of equal.
With a spatula or large spoon carefully FOLD it into the Jell-O mixture
(if you beat this in you will knock all the air out of the cream and destroy
it). It will look marbled with the Jell-O and the white cream - swirly
sort of. Put in the refrigerator for an hour to re-gel. Then enjoy, it
is wonderful!
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Crust (make up in advance):
2 cups processed walnuts
2 tbs. butter
3 packets nutrasweet
1 tsp. vanilla extract
2 egg whites (save yolks)
Process walnuts to a powdery paste. Mix in a bowl with melted butter, sweetener and extract. In a separate bowl, whip egg whites to a froth. Blend in walnut mixture. Press into an oiled pie pan, forming the desired thickness. Bake at 350 for 15 minutes. Cool thoroughly before adding chocolate filling.
Filling:
2 cups heavy cream
4 egg yolks
10 packets sweetener
1/2 cup cocoa
2 Tbsp. sugar free instant chocolate pudding mix
1 tsp. chocolate extract (optional)
1 tsp. vanilla extract
1 tsp. glycerol (prevents solid freezing, improves texture, I found
a reasonably priced bottle in the bodybuilders section of my heath food
store. Or use glycerine found in drugstores)
Using a heavy pan on medium-low heat, warm cream, whisking in egg yolks, one at a time. Whisk in the cocoa and glycerol. Continue to whisk until mixture starts to thicken. Remove from heat, stir in extracts, sweetener and pudding mix. Allow to cool to room temperature. Run through ice cream maker. When finished, spoon onto cooled crust and freeze.
Topping:
1 cup heavy cream
1 packet sweetener
1 tsp. vanilla extract
1/8 tsp. cream of tarter
Whip cream, adding sweetener, extract and tarter. When pie is cold,
top with whipped cream. Garnish with grated low-carb chocolate and sliced
strawberries. Serves 8/carb count for the entire pie is 22gms with 5.8
gms fibre.
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The total carb count is 15 or so, I don't have exact measurements. I use as I see fit.
1 Ferrara (brand) large cannoli shell - 8 carbs
3 tbsp. of Sorrento ricotta cheese - 1 carb
Splenda (I used the pourable) to taste
1 tsp. of real chocolate chips - 4
1/4 tsp. pure vanilla extract
Mix all ingredients, put into a baggie, cut tip and pipe into shells.
Top with whip cream.
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Adapted from recipe by Martha Stewart
6 oz. semisweet chocolate (96g's)
1/4 lb. (1/2 cup) unsalted butter (.7g's)
3 eggs separated (1g)
12 packets equal (10g's)
3/4 cup heavy cream (5g's)
1/2 tsp. vanilla (.25g's)
Makes 4 servings. (28g's per serving) or for 6 servings (19g's per
serving)
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Berry Ricotta Cream – from Laura
Ricotta cheese
Berries
Vanilla or almond or other extract
Sweetener
Half-n-half or cream
Food processor with metal blade
Put ricotta cheese and berries in food processor. Add 1/4 teaspoon extract (might need 1/2 teaspoon, you can always add more later). Add 3-4 packets of sweetener (or whatever, to taste). Blend in the food processor until everything is creamy, adding half-n-half or cream if needed to make it easier to blend.
Mmmmmm, tasty!
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P A N N A C O T T A – from Net Mama
Ingredients
2.5 cups Cream
1/2 c Splenda (or to taste)
2 squares of unsweetened chocolate (4 g carb total), (melted, if you
like)
50 ml. Davinci Raspberry Syrup, Sugar free (0 g carb)
1 tbsp. Vanilla Extract
1 packet Kojel (Or, your unsweetened/unflavoured gelatine of choice)
(parve)
1 box raspberries
Handful of almonds/blanched & slivered, ground up.
Instructions:
The Sacred Ice Cream Secret – from Bedwarmer
This is for a three quart freezer: Basically, beat three jumbo eggs well. In a separate bowl apply The Sacred Ice Cream Secret. That is, whip 1 quart heavy cream until it's thickened to about the consistency of thin cake batter. It should almost double in volume. Stir in the eggs and sweeten and flavour to taste. Make sure you make it very sweet as it will taste much less sweet when frozen. Use only a pinch of salt. The whipping is the trick. It's what makes ice cream smooth and creamy. It also stretches the cream and allows you to use less sweeteners and flavours. Don't forget to whip it! Also, don't fill the freezer drum more than 2/3 full or it will leak out when the cream freezes and expands. Refrigerate any leftover mix for later and reduce the next recipe depending on the size of your freezer.
I usually make French Vanilla by adding three extra egg yolks.
For other flavours omit the extra yolks. Sweeten to taste two cups
of strawberries the day before and let them sit in the fridge over night.
Crush two cups blue or other berries, simmer until tender, sweeten to taste
and chill overnight. (MMMM.... raspberry ice cream!) Do the same
with diced peaches. Ice cream is a great way to fill that fruit craving
without eating just fruit. Two cups of peaches in half a gallon+
of ice cream is still a bargain per serving.
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Lisa’s Fast Easy No Bake Raspberry Cheesecake (sort of)
8 oz Cream Cheese softened
1/2 cup whipping cream
3 tsp. Raspberry or other DaVinci Syrup (or to taste)
Beat the whipping cream till peaked, beat cream cheese w/ syrup, fold
together, fill 4 Pyrex or other small cups or wine glasses, chill,
try to resist!
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Luminaria’s Ice Cream Collection (8 recipes!)
Note: use Splenda, or spoonable versions of Equal or Sugar Twin
in place of sugar. Recipes will call for "sugar equivalent" - use
whatever you like best. No recipes have been tested by me for use
with Stevia.
If sugar needs to be heated, I'd recommend using Splenda. These
recipes assume you have an ice cream maker.
Basic Vanilla Ice Cream
4 cups heavy cream
2/3 cup sugar equivalent
2 Tb. vanilla
Heat cream and sugar together until sugar is dissolved. Add vanilla.
Cool. Make in ice cream machine.
Variations: Cinnamon Ice Cream - Reduce vanilla to 1 tablespoon and
add 1 teaspoon of cinnamon.
Blueberry Ice Cream
2 pints fresh blueberries
1 1/2 cups sugar equivalent
3 tablespoons lemon juice
4 cups heavy cream
1 teaspoon vanilla extract
In a 3-quart saucepan combine blueberries, sugar substitute and lemon juice. Mash berries slightly and cook over medium heat, stirring occasionally, until the mixture comes to a boil. Simmer 5 minutes.
Remove from heat and puree in a food processor or blender. Push mixture through a strainer with the back of a wooden spoon. Cool the mixture.
In the chilled canister of ice-cream maker combine blueberry mixture, Cream and vanilla. Freeze according to manufacturer's directions.
Butter Pecan Ice Cream
4 cups heavy cream
1 cup brown sugar twin, or Splenda
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup toasted chopped pecans
Combine the half of the cream, sugar substitute, and butter in a medium saucepan. Cook, stirring constantly over low heat until bubbles form around the edges of the pan.
Let the mixture cool and put it in the ice cream machine.
Stir in the rest of the cream and vanilla. Freeze as directed by your
machine’s manufacturer.
Add pecans after ice cream begins to harden.
Chocolate Ice Cream
2 oz Unsweetened chocolate
1/3 c Unsweetened cocoa powder
2 Large eggs
1 c Sugar substitute
2 c Whipping cream
1/2 cup water
1 t Vanilla extract
Melt the unsweetened chocolate on top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (The chocolate may "seize" or clump together. Don't worry, the liquid will dissolve it.) Whisk in the cream, then the water, adding each a little at a time, and heat until completely blended. Remove from the heat and let cool.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar substitute, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour into the cream and vanilla and whisk to blend.
Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 2 hours, depending on your refrigerator.
Transfer the mixture to an ice cream maker and freeze following the
manufacturer's instructions.
Makes 1 quart.
Variation: add 1 tsp. crème de menthe for chocolate mint ice cream
Peanut Butter Ice Cream
2 eggs
1/2 cup sugar substitute
1/2 cup sugar free chunky peanut butter
3 cups heavy cream
Whisk together the eggs and sugar until light and fluffy. Add the peanut butter and whisk until smooth. Mix in the whipping cream. Transfer the mixture to the ice cream maker and process according to manufacturer’s instructions.
Coffee Ice Cream
6 egg yolks
1/2 cup sugar substitute
2 cups cream
1 1/2 cups coffee beans
Beat the egg yolks with the sugar substitute until light and pale in colour. Scald the cream with the coffee beans and pour onto the yolks and sugar, stirring until combined. Pour back into the saucepan and stir over a low heat until the mixture thickens and coats the back of the spoon. Allow the mixture to cool leaving the beans in the custard. Strain the mixture and transfer to ice cream maker and process according to manufacturer’s instructions.
Cream Cheese Ice Cream
1 1/2 8 ounce packages cream cheese, softened
1 1/4 cups sugar substitute
2 eggs
1 tablespoons lemon juice
1 teaspoons vanilla
2 1/2 cups heavy cream
In a large mixer bowl beat cream cheese and sugar with an electric mixer on low until smooth. Beat in the eggs, lemon juice, and vanilla until well combined. Stir in the cream. Freeze in a ice cream freezer according to the manufacturers directions.
Sweet Cream Mint Ice Cream
4 egg yolks
3 cups heavy cream
3 tablespoons fresh chopped mint leaves
2/3 cup sugar substitute
Combine half of the cream and mint in a saucepan. Bring to simmer. Remove from heat and let stand for 30 minutes. Mix in the rest of the cream.
Beat the egg yolks and sugar substitute until pale yellow. Gradually beat in the cream mixture.
Return mixture to saucepan and stir over medium heat until custard Thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil.
Strain through sieve, to remove the mint leaves, and chill.
Once the mixture is cold, pour it into ice cream machine and freeze
according to manufacturer's directions.
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Classic Baked Custard from KAT
3 eggs
1 1/2 cups heavy cream
1/2 cup water
1/4 cup Splenda
1/2 teaspoon vanilla
Combine cream and water, and scald just until bubbles start to appear
around the edge of the pan.
Combine eggs and Splenda. Temper with hot cream; add remainder
of hot cream.
Partially fill four 6-oz. custard cups set in a baking pan. After setting baking pan with custard cups on oven rack, add water to baking pan to a level halfway up the custard cups. Finish filling custard cups with mixture and sprinkle with cinnamon or nutmeg if you wish.
Bake for 45-50 minutes until knife inserted halfway between the centre
and the edge comes out clean.
Serve warm or cold.
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White Chocolate Cheesecake – from Susan Jamieson
1-1/2 c. chopped macadamia nuts
2 tbsp. butter
1-2 tbsp. sweetener
Combine, press into 9" springform pan. Bake @ 325 for 8-10 min.
Combine:
3 x 8oz. pkgs. cream cheese
1/2 c. splenda
1/2 tsp. vanilla - mix till well blended. Then add
3 eggs -- one at a time, beating well after each. Then add
8 oz. white chocolate, melted (that's 6 Ross's chocolate white bars)
Mix well.
Pour over crust, bake @ 250 for 1hr +. Then, turn off the oven, open
the door a bit, and let sit in the oven as it cools. Cooking at this low
temperature for a longer period of time, means it won't crack! Looks
a lot better when you serve it!
Chill before serving. I melted some of the Ross's Dark Chocolate and,
using the tines of a fork, "flung" some very fine lines around on the top
-- served it with mixed berries (thawed with a little Chambord and some
sweetener), and whipped cream. Took it to a dinner party and every
one loved it!
I've also made 2/3 the recipe, and, instead of a crust, put 1 macadamia
nut into the bottom of a tiny foil cup (mini muffin wrapper -- for chocolates),
then dropped a spoonful of the cheesecake on top. Baked on a cookie sheet.
These make bite-size sweets for low-carb eaters @ events where there is
only finger food.
....