Ricotta, Cream & Espresso Dessert

Makes 6 servings

* 1/4 cup espresso
* 1 tsp. liquid sweetener
* 1/2 tsp. vanilla
* 2 cups ricotta cheese
* 1/2 cup whipping cream
* cocoa, if desired

Combine the espresso, sweetener and vanilla. 

Beat the ricotta with a whisk to loosen it up. 

Whip the cream until stiff and fold into the ricotta. 

Swirl in the espresso and fold it in lightly to leave it streaky. 

Pile into 6 wine glasses and dust with cocoa if you like.

Total Carbs: 20.52

Carbs per Serving: 3.42 

Low Carb Brownies

This is my lower-carb version of one of the Moosewood Cookbook's chocolate brownie recipes. I'm not a mathematician - nor do I play one in my backyard - but according to the package, the amount ground filberts I used should have about 8.5 g of protein and none of the useless carbs of wheat flour - 2/3 of the carbs in the filberts (aka hazelnuts) are fiber. One ounce of unsweetened chocolate has about 8 grams of carbohydrate, a little over half of which is fiber, and has 2.92 g of protein per square.

You need only a saucepan, a spoon, a measuring cup and a brownie pan. This couldn't be easier and the results are pretty darn tasty, says my husband.

Chocolate Indulgence

1/2 c butter
3 1 oz squares of unsweetened chocolate

Melt these over low heat in a sauce pan while stirring.
Remove from heat and add:

1/2 c (+2-3 tblsp. if it's humid or if you are using splenda) ground filberts, walnuts or almonds
2-3 beaten eggs
1 cup brown sugar or splenda
1 tsp vanilla extract

Blend thoroughly and pour into a buttered 8X8 glass or metal square pan. Bake at 350 for about 25 minutes, a bit longer if you want more cake-like brownies.

Exotic Fruit Salad

12 oz mango slices or chunks - FROZEN (important!)
3 granny smith apples, cored and sliced, but unpeeled
1 can crushed pineapple in own juice, drained
1 lemon
1/2 cup chopped toasted almonds or pecans
cinnamon
(1/4 cup sweet wine, if desired)
(1 tbsp honey, if desired)

Core and slice the apples. Juice the lemon and toss the apple slices with the juice. Chop the apples coarsely in a food processor or a mezzaluna. Put back in the bowl with the lemon juice and toss. Chop the frozen mangoes in the food processor or with a mezzaluna. If they are not frozen, they will turn to mush! Mix with the apples and juice and toss. Add cinnamon to taste - about 1/2 - 1 tsp. Mix well. Add wine if desired. Mix again. Last, add honey and pineapple and nuts. Let stand at room temperature to meld and then refrigerate. Will keep a week in the fridge.

If you like, you can make this with fresh mint for a different taste. It is also good with coconut, which I like, but DH isn't keen about. I could also think to substitute coriander for cinnamon and chop cilantro and serve the salad as a type of chutney.

Fresh Peach Preserves

6 cups fresh peaches, cleaned, deskinned, pitted, sliced
6 cups raw cane sugar
1 tbl corn starch
2 lemons
1 tsp kosher salt
.5 c. cup water

Take the sliced peaches and set into sealable bag with 1 cup of the sugar. Let sit a night or two in refrigerator. Liquid will begin to seep from the peaches (tasty goodness). I prepared 3 bags with 2c peaches in each.

Next day, the peaches will be soft, squishy, with more natural juices.

In sauce pan, mix remainder of sugar with the refrigerated peaches. Mix will be dry and rough. Simmer over low heat, and more liquid will come from the refrigerated peach mix, and the sugar will melt. Add the juice of the two lemons and your kosher salt to taste. Bring to boil.

At this point, you may have enough liquid for your peaches. If not, then you'll want to add the 1/2 cup of water, let reduce. Depending on how firm or spreadable you wish your preserves, you can take 2 tbl. of the hot peach liquid and mix in a separate dish with the corn starch. Once blended, you can pour that back into the peach slurry to help thicken.

Once you have the slurry to taste and reached boil for 3-5m, reduce over low simmer for 3-4hrs, depending your desired consistency and how firm (or not) you like your peaches to remain (I like to be able to tell my fruit shapes).

Prepare your jars according to family or manufacturer's plans. I used the boil method, boiling my rings and jars while the slurry reduced. Once done, filled the hot jars with the hot liquid. Lids were dipped in the boiling water for a moment, jars fitted on with rings lightly on, and all jars brought to boil again for 15m. Then fire was turned off, jars cooled in the cooling water. Once room temp, they were removed, set aside, then sit for 12hrs before tightening rings and storing in cool place.

Made 8 pint jars.
Took about 5 hrs on a Saturday afternoon.

NB1: Do not boil your lids. You will ruin the seal and render it a botulism heaven. Dip once you're ready to go to sterilize them.

NB2: Don't fear the sugar (if you don't have to). It's nearly 1:1 ratio to the peaches. However, my results were not freakishly sweet (scarily enough), considering I used family friends' raw field cane sugar from Louisiana. Just tasted before I write this, and it was quite delicious on toast with butter. Peaches were clearly peaches, but didn't fall apart on spreading. However, they were soft to taste and easily melted in mouth. I cooked for more than 3 hours, but in truth, it could have reduced a /tad/ further (not much).

NB3: You can get away without the corn starch - it's all in the patience on the simmer. Turn it into candy, and well, that'll firm up well in a jar.

Shake Cake 2

I've been using a shot glass method to make mine. I have a mini measuring cup that is essentially just a shot glass.

1 ounce = 2 tablespoons = 1 shot glass (not to the very top though)

I use the same dry ingredients: a scoop of Chocoloate Champion Nutrition protein powder, 1 tablespoon of cocoa, 2 packets of Splenda, 1/4 to 1/2 tsp of baking powder. Then one shot glass each of: oil, half and half, and davinci syrup. I had been using caramel but just opened up a bottle of Egg Nog flavor today and so far it is my favorite without a doubt.

I do have to microwave mine for a minute usually. This morning took 1 minute and 15 seconds.

Shake Cake 1

1 scoop protein powder ( I used champion chocolate stack)
1 T dark cocoa
1 T vanilla
3 T vegetable oil
4 T Splenda
1/4 tsp baking powder
Water to thin. 1/8-1/4 c. ( I used about 1/8)

Mix and put in a 16 oz bowl. Microwave x 35 seconds.

23 gms protein. 7 carbs

Pig candy

1. Cover your broiler pan with foil. Don't forget to do this. Three guesses how I know this.

2. Encrust many, many bacon slices with as much brown sugar as you can glom onto them. Put them on the broiler rack and pile more brown sugar on top.

3. (Optional) Sprinkle on some hot pepper of choice.

4. Bake in the oven till nice and crispy and you have candy on top. You have to pay attention, though, because it has to come out at just the right time so the bacon is crisp but the sugar doesn't scorch.

5. Let it cool just a minute or two, then make sure it's not sticking to the rack. Remove to a platter if you wish, or directly (but carefully) to your mouth.

Easy Baked Egg Custard

Makes 6 servings

3 cups whole milk (Half&Half)

3 large eggs 

3 large egg yolks

1/2 cup sugar (12 pkts. Splenda - or less, to taste)

2 teaspoons pure vanilla extract (do NOT use imitation)

Freshly grated or ground nutmeg - optional (I used approx. 2 tsp. freshly grated nutmeg, half in the custard mixture and half on top) - to taste

• Preheat oven to 325°F.
• Place six 6-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
• In a medium bowl, mix the Hal&Half, Splenda and vanilla (+ some grated nutmeg, if using).
• In a separate bowl, whisk together the whole eggs and yolks.
• Pour the eggs into the milk mixture, whisking gently to combine.
• Pour the mixture into the cups, then sprinkle lightly with nutmeg.
• Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
• Bake until the custard is just set (it can still be a little loose in the middle), 25 to 30 minutes.  (35 minutes for sugar recipe)
• Let the custard cool in the water bath for about 2 hours before serving.
• Store covered in the refrigerator.

- Top with fresh fruit or whipped cream, if desired.

- Can be served warm or cold. 

TIPS:

> Don't skip the hot-water bath. A hot water bath, or bain-marie, insulates the custard from the direct heat of the oven and promotes even cooking so the edges don't overcook before the center is done. Very hot tap water will do.

> When is it done? Baked custard should be removed from the oven (and water bath) before the center is completely set. The center will jiggle slightly when dish or cup is gently shaken. Custard will continue to "cook" after it's removed and center will firm up quickly. Overbaked custard may curdle. 

> The knife test: Test for doneness with a thin-bladed knife. Insert knife midway between center and edge of cups. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

Nutritional Data (per FitDay) using Splenda, Half&Half and 1 T nutmeg

1 serving = approx. 3/4 c (1/6th recipe)

Prot = 8.17

Carbs = 7.76

Fats = 19.22

Lime Pie Filling

1 Envelope Knox Unflavored Gelatin
1/2 cup sugar equivalent (I use 12 packets of Truvia, other
sweeteners may require more or fewer to get the desired
sweetness)
1/2 cup water
1/2 cup key lime juice (could use lemon instead)
2 (8-ounce) packages of cream cheese


Beat cream cheese in mixer until smooth. 

Mix gelatin, water and lime juice and bring to a boil. 

Stir and add in the sweetener. (Stir first.  Adding
the sweetener before stirring may cause the liquid to foam
up and overflow the container.)

Beat in the gelatin mixture to cream cheese slowly until
you have a smooth consistency.

Pour mixture into pie crust or muffin cups and refrigerate
for 3 hours.  Garnish as desired.

Enjoy!

Jeffs Amazing Black Bean Brownies

"Without exception, this was the most sought-after recipe at my restaurant and bakery.  You would never believe that these incredibly fudgy brownies are made with beans but no flour... gluten-free recipe.

• 4 ounces unsweetened chocolate
• 1 cup unsalted butter or nonhydrogenated butter substitute
• 2 cups soft-cooked black beans, drained well
• 1 cup walnuts, chopped
• 1 tablespoon vanilla extract
• 1/4 cup natural coffee substitute (or instant coffee for gluten sensitive)
• 1/4 teaspoon sea salt
• 4 large eggs
• 1 1 /2 cups light agave nectar

 

Method Preheat the oven to 325°F.  Line an 11-by 18-inch baking pan with parchment paper and lightly oil with canola oil spray. Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high.  Stir with a spoon to melt the chocolate completely.  Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor.  Blend about 2 minutes, or until smooth.  The batter should be thick and the beans smooth.  Set aside. In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt.  Mix well and set aside. In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute.  Add the agave nectar and beat well.  Set aside. Add the bean/chocolate mixture to the coffee/chocolate mixture.  Stir until blended well.   Add the egg mixture, reserving about 1/2 cup.  Mix well.  Pour the batter into the prepared pan.  Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy.  Drizzle over the brownie batter.  Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect.  Bake for 30 to 40 minutes, until the brownies are set.  Let cool in the pan completely before cutting into squares.  (They will be soft until refrigerated.) Makes 45 (2-inch) brownies Keep the brownies in the refrigerator.  They will slice much better if refrigerated several hours or overnight.  Find natural coffee substitute at natural food stores. Thanks ChefJeff

Cheesecake

made this yesterday... it's very pretty and high in protein and the carbs are not bad either. The almond flour was $10 at our local Meijer, I had no idea how expensive it was for such a small bag! BUT it's worth it... this is GOOD CHEESECAKE, very thick and rich! I did put a few mini chocolate chips on the top.
http://www.lowcarbluxury.com/cheesecake/02.html
Crust:

• 1 1/2 cups almond flour
• 6 Tbsp Splenda
• 5 Tbsp unsalted butter, melted

Filling:

• 24 ounces cream cheese, softened
• 1 1/2 cups Splenda
• 3 eggs, room temperature
• 2 tsp vanilla extract
• 1 tsp lemon extract
• 16 ounces sour cream

Make Crust: Mix Splenda and almond flour with melted butter; press onto bottom and 1 1/2 inches up sides of a 9-inch springform pan. Set aside while mixing filling.

Beat the cream cheese until light and fluffy, keeping the mixer on a low setting throughout the beating and mixing process. Add Splenda a little at a time and continue beating until creamy. Add one egg at a time and beat very briefly after each egg. When eggs have been mixed into the cream cheese add vanilla and mix briefly, just until combined. Add the sour cream last and beat briefly.

Pour cream cheese mixture into the springform pan. Bake at 325° (300° for dark, nonstick pan) for 1 hour and 15 minutes. Check before an hour is up and if it's getting brown, turn oven off and begin the next step. When time is up, prop open oven door, turn off the heat and leave in oven for 1 hour. After 1 hour, remove from oven. Cool to room temperature then chill 24 hours before serving. APPROXIMATE NUTRITION INFORMATION PER SLICE (MAKES 16 SLICES):
327 Calories; 30g Fat; 10g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs

Peanut Butter Cookie S'mores

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

1/2 cup marshmallows (approx. 7 marshmallows for each s'more)
2 (store bought) low carb chocolate bars

Peanut Butter Cookie Preparation: (cookie recipe makes 24 cookies - 12 cookies left over - approximately 1 net carb per cookie)
Preheat oven to 400 degrees. Sift together soy flour, baking powder and salt into bowl. Cream one stick of butter with both artificial sweeteners with mixer or wire whip for 1 minute. Add vanilla and peanut butter. Mix - 1 minute. Scrape sides of bowl with rubber spatula and add egg whites. Continue mixing an additional minute. Gradually stir in the dry ingredients until mixed. Use a teaspoon to spoon 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.
S'more assembly:
Make a sandwich using two cookies, 7 tiny marshmallows and one piece of chocolate in center. Wrap each "cookie sandwich" in 8" x 8" piece of foil and grill over medium high heat for about 5-7 minutes or until marshmallow and chocolate get gooey.


Yields 6 servings - approximately 6.5 net carbs per serving

Candied Pecan Bacon

- serves at least 8 -
Adapted from Pig: King of the Southern Table by James Villas.

Ingredients

1/2 cup packed dark brown sugar
1 tablespoon all-purpose flour
1/2 cup finely chopped pecans
1 pound lean sliced bacon

Procedure

1. Preheat the oven to 350°F.
2. On a plate, combine the sugar, flour, and pecans and mix till well blended.
3. Lightly dredge the bacon slices in the mixture, arrange the slices close together on a broiler pan, and bake till browned and almost but not quite crisp, about 30 minutes. Drain on paper towels, break each slice in half, and serve at room temperature with cocktails.I acknowledge that there IS a measure of sugar in it, but if one sticks to the suggested serving size (haha), it would be one sixteenth of a cup of brown sugar.

Microwave Cake

I replace regular flour with protein powder, too.  I got the idea for protein cakes from that microwave cake recipe Karen posted awhile back, and I now eat protein cake almost everyday.  Low carbs, lots of protein and fat.  I don't really have a recipe...I just kinda wing it.  Sometimes it ends up better than others, but I'm not very picky lol.  It's basically just:
1 scoop protein powder (I tend to use 1 scoop designer whey + 1/3 scoop muscle milk...but I've used several different kinds of whey-based powders in the recipe)
1/4 tsp...maybe a little more baking powder (most important ingredient!  Makes it rise nicely),
1 heaping tablespoon cocoa powder (I like dutch processed...Hershey's special dark.  Less healthy than reg. cocoa powder, but I think it tastes way better)
1-3 tablespoons oil (I've used both canola and vegetable, they work the same and I usually go for 2-3 tablespoons of oil, cause I can really use the fat)
Sweetener (I like stevia extract, but I also use SF syrups in different flavors - vanilla, raspberry, hazelnut)
Touch of salt
Water to bring it together

Generally mix dry ingredients (salt, cocoa powder, protein powder, baking powder...also, sweetener if yours is dry)
Add oil and flavored syrup if you use it. Try to incorporate as much oil into the mix as possible to get lumps out.
Then, gradually add TINY amounts of water (like, couple tablespoons at a time) and incorporate.  Once the batter is lump free and brownie batter consistency, it's usually ready and you can taste it.

If the batter tastes good, the cake will taste good, so adjust to taste.  I haven't posted this as a post as a standalone post because I don't have measurements and I never will.  But I love this stuff.  If the batter tastes too bitter, add more sweetener to cut the taste of the cocoa.  If it tastes too sweet, you can add more cocoa and maybe a bit more salt.  You can also add brewed coffee instead of water.  Or add instant coffee crystals.  Or add vanilla extract or other extract flavors.  Lots you can do with it.

Microwave on high for approx. 40-50 seconds (yes, that's it).  It may be a little bit molten in the center, but I like that.  If it's TOO molten, just pop it back in for another 10 seconds or so.  I make it in a personal-sized ramekin and it ends up perfect.  A regular bowl would probably be fine, too.

So there's CAKE.  That I eat everyday!  With lots of protein!  And no wheat.  And no flour!  And lots of fat!

Low-Carb Flax Seed Muffins

1/4 cup flax seed meal (golden flax seed meal is the best)
1/2 teaspoon baking powder
2-3 tablespoons measurable Splenda (or 1/4 teaspoon stevia powder)
1 teaspoon cinnamon
1 egg
1 teaspoon softened butter (or oil)
1 tablespoon chopped nuts (optional)

Mix all ingredients in a coffee mug. Microwave for one minute on high.
Invert onto a plate, slice into 4-5 rings and butter or cream cheese and
enjoy.

My husband adds raisins or dried cranberries to his. For convenience, I
add the dry ingredients to a dozen sandwich bags, then when I want a
muffin, I just have to add the egg and butter.

I made these and they are tasty - unfortunately, if your body has not built up a gradual tolerance to flax, you will have the WORST GAS AND DIARRHEA YOU"VE EVER HAD IN YOUR LIFE!!!    Holy crap (no pun intended) I was on the toilet all night.  That's a lot of flax seed.   Try making it first with almond meal and a bit of flax thrown in, then gradually increase.   Eat these with LOTS of water!

Not Ricotta Fluff

One 4-serving size package sugar free instant Cheesecake pudding powder
One 8-ounce can crushed pineapple, undrained
One 16-ounce container small curd cottage cheese
One 8-ounce container Cool Whip, thawed

In a large bowl, combined the pudding mix, pineapple, and cottage cheese and mix thoroughly. Fold in the Cool Whip or whipped cream.

Cover and chill for at least one hour. Makes 10 servings.

Per Serving: Calories 104; Protein 6 g; Fat 2 g; Carbs 9 g; Sugar 5 g; Sodium 244 mg


THIS IS VERY VERY GOOD! I do not like Ricotta Fluff - so this is the fluff that I make.

God Bless Paula Deen for flourless peanut butter cookies!

1 cup peanut butter
1 egg
1 tbsp vanilla
1 cup Splenda

Mix and roll into balls (about walnut sized) and flatten with fork dipped in Splenda.  Bake at 350 for 12 minutes. 

TIPS
-Do NOT overocok -- they will get crumbly since there's no gluten
-Peanut butter is naturally low sugar - the low sugar kind only reduces it by 1g per serving.
-If you're picky about artificial sweeteners, I've done a 3/1 with splenda and sugar to cut the after taste and it's good.  Presently, I do full-splenda in the cookies, and roll in regular sugar and that's good too.  I've also added semi-sweet chocolate chips to shake things up. 

Fabulous Ricotta Fluff Stuff

1 large container of ricotta cheese
1 box  SF jello instant cheesecake pudding
dollop or two of sour cream (to taste)
A little bit of milk to lighten it up (about a cup-add last and gradually)
Mix it all up and enjoy however you want it.  I love it with strawberries!  It's a great fruit dip or just eating straight out of the bowl.
Variation for fluff:  Do whatever flavor of pudding you like and add a little milk to get the texture you like.
Warning:  Walmart's ricotta is very grainy in texture and never mixes to anything smooth and creamy.  Tasty, but strange.