Coconut Meringue Cookies
Beat 3 egg whites with a mixer on high speed in a glass or metal bowl until they form stiff peaks. (Any oily residue on any utencil will impede the results).
Gradually add 1/2 cup of Splenda while continuing to beat. Add 1/2 teaspoon vanilla. Fold in 1 and 1/2 cups unsweetened coconut.
Spoon in teaspoon sized portions onto a buttered cookie sheet.
Bake at very low heat - 250* for approximately 25 minutes. These should remain white. Do not brown.
Store in an airtight container.
By : Lisa J.
Pie Pastry
1 1/4 cups almond flour
2 tbsp Splenda Granular
1/4 tea salt
4 tbsp cold butter, cut into pieces
5-5 1/2 tbsp ice water
Combine almond flour, splenda and salt in a mixing bowl, cut in butter with pastry blender until mixture resembles coarse crumbs. Mix in water, 1 tbsp at a time, mixing lightly with a fork after each addition until dough is formed. Refrigerate until ready to use.
Makes pastry for 9-in pie.
By : Lynn Whitfield
Orange Cream Cheese Glaze
8 oz Cream Cheese, softened
1 tsp sugar free orange extract
2 tbsp Splenda Granular
heavy cream
Mix cream cheese, extract, Splenda and enough heavy cream to make medium glaze consistency.
By : Lynn Whitfield
Coconut Chocolate Gelatin Pudding
1/3 cup cocoa
3-6 packets sweetener
1 rounded tsp instant expresso coffee or 1 tsp coffee extract
14 oz can coconut milk
1 packet unflavored gelatin
1/4 c. COLD water
in heatproof bowl mix cocoa, sweetener and coffee or extract. Heat coconut milk to boiling (be sure it's really boiling). Pour approx 1/2 cup of the hot coconut milk into bowl with cocoa mixture and beat well to melt the cocoa. Add remainder of hot coconut milk and mix thoroughly. Let sit on the counter for about 5 minutes then put in the fridge to cool for about 20 minutes. You want it slightly warm but not hot for the next step.
Meanwhile, sprinkle the packet of gelatin over 1/4 cup (2 oz) cold water in a microwave safe bowl and let sit (minimum of 5 minutes, longer is fine). When the cocoa mixture is cool, take it out of the fridge. Microwave the gelatin mixture for about 30 seconds. It should be clear and completely dissolved when you stir it, but don't overheat! Pour gelatin mixture all at once into cocoa mixture and stir vigorously. Divide into 4 custard cups or similar. Chill for at least two hours.
By : Molly
Chocolate Pecan Coconut Pudding
12 oz Water VERY HOT
2 packets unflavored Gelatin
3 oz Heavy Whipping Cream
13.5 oz Can of Coconut Milk
5 Tbsp. Splenda
1 tsp. Almond Extract
1 tsp. Vanilla extract
2 tsp. Coconut Extract
3 Tbsp. Davinci SF Coconut Syrup ( this is what adds that good coconut flavor Don't leave this out.)
2 Tbsp. Davinci SF Chocolate Syrup
1/2 cup unsweetened grated Coconut (can find at HFS)
1/2 tsp. Salt
1 square of unsweetened Chocolate softened
1/4 cup pecans crushed into small pieces.
Sprinkle gelatin over hot water and stir to dissolved. Will take a few minutes.
Melt Chocolate in micro till soften.
When gelatin is dissolved add Extracts, coconut milk, cream, AS, Salt, Devinci syrups, Chocolate, pecans, Coconut. Stir well.
Pour in Mold or desserts cups. Chill until set about 2 to 3 hours.
The coconut will rise to the top and the Chocolate will settle to the bottom. Looks like three layers if not stirred. Which is kind of neat .
This is very easy and fast to make...
Counts for 1/6 of pudding :
Calories 259
Fat 25g
Carbs 7g
Fiber 2g
Protein 6g
By : Diana br>
Coconut Custard
1/2 cup unsweetened shredded coconut (more if you want)
5 med or 4 large eggs
1/2 cup canned coconut milk
1/2 cup water
1 tsp. vanilla
2 T melted butter
sweetener equivalent to 1/2 cup sugar (splenda works great alone or in combination with others)
1/2 tsp cinnamon
nutmeg
Throw all ingredient in blender. Blend for about 2 minutes on medium speed. Pour in a buttered bread pan. Sprinkle with nutmeg. Bake in a water bath (fill a oblong cake pan about half full with hot water and set the pan of custard in it to bake), at 350 for about an hour or when firm and a knife inserted in the custard comes out clean. Cool and refrigerate.
These next three recipes are from the Lowcarb Connoisseur's site.
Since I just started working with nut flours and one of the gals posted these I thought I'd include them.
The link to get these flours and other LC goodies is on my links page. (KB)
Almond Flour Pound Cake
1 cup butter
1 cup Splenda
5 eggs
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract
Cream butter and Splenda well. Add eggs, one at a time, beating after each. Mix flour with baking powder and add to egg mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into greased 9" cake pan and bake at 350 for 50-55 minutes.
Peanut Butter Cookies
1/2 cup chunky sugar free peanut butter
3/4 cup heavy cream
1/2 cup chopped pecans
2 tsp. vanilla
4 Tbsp. Splenda
4 Tbsp. almond flour
1 tsp. baking powder
Heat oven to 375. Mix all ingredients well and drop on greased cookie sheet by teaspoonfuls. Bake about 10 minutes.
Almond Cookies
2 cups almond flour
1 stick softened butter
1/2 cup Splenda granular
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
Combine all ingredients. Form dough into walnut-sized balls and place onto greased cookie sheet. Bake at 300 for 5 minutes. Press down lightly with fork, then continue to bake for another 15 minutes. Let cool.
Phil's Blue Ribbon Cheesecake
3 8 oz. Packages Cream Cheese at Room Temp
3/4 Cup Splenda, or Artificial Sweetener of Choice
3 Eggs
1/2 Cup (1 Stick) Butter, Melted and cooled
1/2 tsp. Lemon Extract, or the Extract of
3 Eggs
1/2 Cup (1 Stick) Butter, Melted and cooled
1/2 tsp. Lemon Extract, or the Extract of our Choice
Preheat oven to 400 degrees. Beat together cream cheese and sugar substitute until light and fluffy. Add eggs one at a time, beating after each addition. Blend in butter and extract. Turn into 9 inch springform pan. Bake 15 minutes. Cool. Refrigerate at least 12 hours before serving or removing sides of springform pan. I have a 10 inch pan, and I bake mine 13.5 minutes.
This recipe is from Bon Appetit magazine, Feb. 1978. This cheesecake took top honors 3 years in a row at an Ohio county fair and was selected by Bon Appetit as one of the 12 best cheesecake recipes. It is very creamy and luscious.
By : Paula H.
LC Blueberry & Almond Squares
1/2 cup flax Seed Meal
1 cup protein powder, 100% whey, ProLab -- plain
2 tsp baking powder
1 tsp ground cinnamon
1/3 cup Splenda sugar substitute
6 packets sugar substitute, cyclamate & dextrose
3 large eggs
4 tbsp butter -- melted
2 tbsp heavy cream
3 tbsp water
1 tsp lemon zest -- grated
1/2 tsp almond extract
1 cup frozen blueberries -- or fresh
1/2 cup toasted almonds -- coarsely chopped
Preheat oven to 350F, butter 2 9x4" loaf pans and use parchment or wax paper cut to 9x4, patted down in the buttered pans.
Stir dry ingredients together til well-blended; beat sugar sub and egg (in another bowl) til mixture is pale and thickened; whisk in melted butter, cream and water, then lemon zest and extract.
Stir liquid mixture into dry mixture, gently, til dry ingredients are thoroughly moistened but still lumpy. Fold in berries and nuts just til evenly distributed.
Divide batter between pans and bake up to 15 minutes or until golden brown and spring back when pressed lightly.
Cool slightly in the pan, then loosen sides carefully with dinner knife or plastic spatula. When cool enough to handle, score into 16 (8 each pan) pieces. Store in airtight container when fully cooled. Serve warm or at room temperature.
Adapted from Blueberry & Almond Muffins, if making muffins, 8-10 minutes baking time (I estimate) and 12 servings.
Per serving (16): 132 kCals, 9g fat (3 sat, 3.2 mono, 2.1 poly), 53 mg chol, 5.8g carb, 2.5 fibre, 7.9g prot, 114mg sod, 103mg pot, 76mg calc.
By : Judi
LC Brownies
1/2 c. butter, room temp.
2 egg
1 1-oz sq. unsweetened chocolate
2 tsp chocolate extract
2 Tbsp water
2 Tbsp soy flour
1/2 c. coarsely chopped walnuts
8 packets sugar substitute
3 T. creme de cacao
Cream the butter w. electric hand mixer. Add eggs one at a time, beating = well. Melt chocolate w/ extract & water in top of double boiler. Add = melted chocolate, soy flour, chopped walnuts, & sugar substitute to = butter. Mix well. Taste for sweetness. Add more sugar if needed. Grease = 1-1/2 quart flat baking pan. Pour batter into pan; bake 15 minutes.
30 squares, 2 g/carb per square
LC Cookies
1 Stick butter
2oz cream cheese
1 pkg S.F. instant pudding, any flavor
1/2 tsp. vanilla
1 cup soy protein powder
1oz chopped nuts
Soften butter and cream cheese and mix well. Add pudding and stir=20 until well incorporated. Stir in vanilla, soy powder and nuts. Roll into 1-1/2 inch diameter balls and carefully flatten. Bake at 350 for 10 to 12 minutes. Sprinkle with artificial sweetener if desired.
LC Chocolate Fudge
1 pkg SF chocolate pudding
2 tbsp equivalents brown sugar substitute
1/2 cup heavy cream
1 tbsp creme de cacao
3 heaping tbsp SF chunky peanut butter
Mix all ingredients together except peanut butter. Place over low flame & add peanut butter. Heat until peanut butter melts. Stir until well blended. Grease spray a small baking pan. Spoon mixture into pan. Refrigerate until firm. Slice into at least 15 squares.
28.3 total grams 1.9 per square
Beat 3 egg whites with a mixer on high speed in a glass or metal bowl until they form stiff peaks. (Any oily residue on any utencil will impede the results).
Gradually add 1/2 cup of Splenda while continuing to beat. Add 1/2 teaspoon vanilla. Fold in 1 and 1/2 cups unsweetened coconut.
Spoon in teaspoon sized portions onto a buttered cookie sheet.
Bake at very low heat - 250* for approximately 25 minutes. These should remain white. Do not brown.
Store in an airtight container.
By : Lisa J.
Pie Pastry
1 1/4 cups almond flour
2 tbsp Splenda Granular
1/4 tea salt
4 tbsp cold butter, cut into pieces
5-5 1/2 tbsp ice water
Combine almond flour, splenda and salt in a mixing bowl, cut in butter with pastry blender until mixture resembles coarse crumbs. Mix in water, 1 tbsp at a time, mixing lightly with a fork after each addition until dough is formed. Refrigerate until ready to use.
Makes pastry for 9-in pie.
By : Lynn Whitfield
Orange Cream Cheese Glaze
8 oz Cream Cheese, softened
1 tsp sugar free orange extract
2 tbsp Splenda Granular
heavy cream
Mix cream cheese, extract, Splenda and enough heavy cream to make medium glaze consistency.
By : Lynn Whitfield
Coconut Chocolate Gelatin Pudding
1/3 cup cocoa
3-6 packets sweetener
1 rounded tsp instant expresso coffee or 1 tsp coffee extract
14 oz can coconut milk
1 packet unflavored gelatin
1/4 c. COLD water
in heatproof bowl mix cocoa, sweetener and coffee or extract. Heat coconut milk to boiling (be sure it's really boiling). Pour approx 1/2 cup of the hot coconut milk into bowl with cocoa mixture and beat well to melt the cocoa. Add remainder of hot coconut milk and mix thoroughly. Let sit on the counter for about 5 minutes then put in the fridge to cool for about 20 minutes. You want it slightly warm but not hot for the next step.
Meanwhile, sprinkle the packet of gelatin over 1/4 cup (2 oz) cold water in a microwave safe bowl and let sit (minimum of 5 minutes, longer is fine). When the cocoa mixture is cool, take it out of the fridge. Microwave the gelatin mixture for about 30 seconds. It should be clear and completely dissolved when you stir it, but don't overheat! Pour gelatin mixture all at once into cocoa mixture and stir vigorously. Divide into 4 custard cups or similar. Chill for at least two hours.
By : Molly
Chocolate Pecan Coconut Pudding
12 oz Water VERY HOT
2 packets unflavored Gelatin
3 oz Heavy Whipping Cream
13.5 oz Can of Coconut Milk
5 Tbsp. Splenda
1 tsp. Almond Extract
1 tsp. Vanilla extract
2 tsp. Coconut Extract
3 Tbsp. Davinci SF Coconut Syrup ( this is what adds that good coconut flavor Don't leave this out.)
2 Tbsp. Davinci SF Chocolate Syrup
1/2 cup unsweetened grated Coconut (can find at HFS)
1/2 tsp. Salt
1 square of unsweetened Chocolate softened
1/4 cup pecans crushed into small pieces.
Sprinkle gelatin over hot water and stir to dissolved. Will take a few minutes.
Melt Chocolate in micro till soften.
When gelatin is dissolved add Extracts, coconut milk, cream, AS, Salt, Devinci syrups, Chocolate, pecans, Coconut. Stir well.
Pour in Mold or desserts cups. Chill until set about 2 to 3 hours.
The coconut will rise to the top and the Chocolate will settle to the bottom. Looks like three layers if not stirred. Which is kind of neat .
This is very easy and fast to make...
Counts for 1/6 of pudding :
Calories 259
Fat 25g
Carbs 7g
Fiber 2g
Protein 6g
By : Diana br>
Coconut Custard
1/2 cup unsweetened shredded coconut (more if you want)
5 med or 4 large eggs
1/2 cup canned coconut milk
1/2 cup water
1 tsp. vanilla
2 T melted butter
sweetener equivalent to 1/2 cup sugar (splenda works great alone or in combination with others)
1/2 tsp cinnamon
nutmeg
Throw all ingredient in blender. Blend for about 2 minutes on medium speed. Pour in a buttered bread pan. Sprinkle with nutmeg. Bake in a water bath (fill a oblong cake pan about half full with hot water and set the pan of custard in it to bake), at 350 for about an hour or when firm and a knife inserted in the custard comes out clean. Cool and refrigerate.
These next three recipes are from the Lowcarb Connoisseur's site.
Since I just started working with nut flours and one of the gals posted these I thought I'd include them.
The link to get these flours and other LC goodies is on my links page. (KB)
Almond Flour Pound Cake
1 cup butter
1 cup Splenda
5 eggs
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract
Cream butter and Splenda well. Add eggs, one at a time, beating after each. Mix flour with baking powder and add to egg mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into greased 9" cake pan and bake at 350 for 50-55 minutes.
Peanut Butter Cookies
1/2 cup chunky sugar free peanut butter
3/4 cup heavy cream
1/2 cup chopped pecans
2 tsp. vanilla
4 Tbsp. Splenda
4 Tbsp. almond flour
1 tsp. baking powder
Heat oven to 375. Mix all ingredients well and drop on greased cookie sheet by teaspoonfuls. Bake about 10 minutes.
Almond Cookies
2 cups almond flour
1 stick softened butter
1/2 cup Splenda granular
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
Combine all ingredients. Form dough into walnut-sized balls and place onto greased cookie sheet. Bake at 300 for 5 minutes. Press down lightly with fork, then continue to bake for another 15 minutes. Let cool.
Phil's Blue Ribbon Cheesecake
3 8 oz. Packages Cream Cheese at Room Temp
3/4 Cup Splenda, or Artificial Sweetener of Choice
3 Eggs
1/2 Cup (1 Stick) Butter, Melted and cooled
1/2 tsp. Lemon Extract, or the Extract of
3 Eggs
1/2 Cup (1 Stick) Butter, Melted and cooled
1/2 tsp. Lemon Extract, or the Extract of our Choice
Preheat oven to 400 degrees. Beat together cream cheese and sugar substitute until light and fluffy. Add eggs one at a time, beating after each addition. Blend in butter and extract. Turn into 9 inch springform pan. Bake 15 minutes. Cool. Refrigerate at least 12 hours before serving or removing sides of springform pan. I have a 10 inch pan, and I bake mine 13.5 minutes.
This recipe is from Bon Appetit magazine, Feb. 1978. This cheesecake took top honors 3 years in a row at an Ohio county fair and was selected by Bon Appetit as one of the 12 best cheesecake recipes. It is very creamy and luscious.
By : Paula H.
LC Blueberry & Almond Squares
1/2 cup flax Seed Meal
1 cup protein powder, 100% whey, ProLab -- plain
2 tsp baking powder
1 tsp ground cinnamon
1/3 cup Splenda sugar substitute
6 packets sugar substitute, cyclamate & dextrose
3 large eggs
4 tbsp butter -- melted
2 tbsp heavy cream
3 tbsp water
1 tsp lemon zest -- grated
1/2 tsp almond extract
1 cup frozen blueberries -- or fresh
1/2 cup toasted almonds -- coarsely chopped
Preheat oven to 350F, butter 2 9x4" loaf pans and use parchment or wax paper cut to 9x4, patted down in the buttered pans.
Stir dry ingredients together til well-blended; beat sugar sub and egg (in another bowl) til mixture is pale and thickened; whisk in melted butter, cream and water, then lemon zest and extract.
Stir liquid mixture into dry mixture, gently, til dry ingredients are thoroughly moistened but still lumpy. Fold in berries and nuts just til evenly distributed.
Divide batter between pans and bake up to 15 minutes or until golden brown and spring back when pressed lightly.
Cool slightly in the pan, then loosen sides carefully with dinner knife or plastic spatula. When cool enough to handle, score into 16 (8 each pan) pieces. Store in airtight container when fully cooled. Serve warm or at room temperature.
Adapted from Blueberry & Almond Muffins, if making muffins, 8-10 minutes baking time (I estimate) and 12 servings.
Per serving (16): 132 kCals, 9g fat (3 sat, 3.2 mono, 2.1 poly), 53 mg chol, 5.8g carb, 2.5 fibre, 7.9g prot, 114mg sod, 103mg pot, 76mg calc.
By : Judi
LC Brownies
1/2 c. butter, room temp.
2 egg
1 1-oz sq. unsweetened chocolate
2 tsp chocolate extract
2 Tbsp water
2 Tbsp soy flour
1/2 c. coarsely chopped walnuts
8 packets sugar substitute
3 T. creme de cacao
Cream the butter w. electric hand mixer. Add eggs one at a time, beating = well. Melt chocolate w/ extract & water in top of double boiler. Add = melted chocolate, soy flour, chopped walnuts, & sugar substitute to = butter. Mix well. Taste for sweetness. Add more sugar if needed. Grease = 1-1/2 quart flat baking pan. Pour batter into pan; bake 15 minutes.
30 squares, 2 g/carb per square
LC Cookies
1 Stick butter
2oz cream cheese
1 pkg S.F. instant pudding, any flavor
1/2 tsp. vanilla
1 cup soy protein powder
1oz chopped nuts
Soften butter and cream cheese and mix well. Add pudding and stir=20 until well incorporated. Stir in vanilla, soy powder and nuts. Roll into 1-1/2 inch diameter balls and carefully flatten. Bake at 350 for 10 to 12 minutes. Sprinkle with artificial sweetener if desired.
LC Chocolate Fudge
1 pkg SF chocolate pudding
2 tbsp equivalents brown sugar substitute
1/2 cup heavy cream
1 tbsp creme de cacao
3 heaping tbsp SF chunky peanut butter
Mix all ingredients together except peanut butter. Place over low flame & add peanut butter. Heat until peanut butter melts. Stir until well blended. Grease spray a small baking pan. Spoon mixture into pan. Refrigerate until firm. Slice into at least 15 squares.
28.3 total grams 1.9 per square
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