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CHOCOLATE MOUSSE (LOW CARB) ^back to top^

Recipe By :Kluv267
Serving Size : 4 Preparation Time :1:10
Categories : 0-5G Low Carb Dessert Mousse
Znew2001

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkt Jell-o sugar free pudding -- chocolate
1 cup cold water
1 cup heavy cream

Mix ingredients and chill 4 serving.

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Per Serving (excluding unknown items): 205 Calories; 22g Fat (94.5% calories from fat); 1g Protein; 2g Carbohydrate; 0g Dietary Fiber; 82mg Cholesterol; 24mg Sodium. Exchanges: 0 Non-Fat Milk; 4 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore November. 2001
e-mail Tony @carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Low-Carb Chocolate Fudge     ^back to top^

 

Serving: 4
Prep Time: 15 minutes minutes
Cook Time: 45 minutes
Total Time: 65 minutes
 

 

2 tbsp. butter
1/2 cup heavy cream
4 ounces cream cheese
2 tablespoons unsweetened cocoa powder
1/2 tsp. vanilla
3 tbsp. Splenda
 

 

1. In a small saucepan, over low heat, melt butter.
2. Add heavy cream and cream cheese, and whisk until smooth.
3. Add Splenda and adjust for taste.
4. Heat until bubbling, stirring constantly.
5. Reduce heat and stir in cocoa and vanilla. Blend well.
6. Pour into a small buttered dish. Place in the refrigerator to set for three to four hours.
 

Based on individual serving.
 

Total Fat: 29 g Carbohydrates: 4 g Protein: 4 g

STRAWBERRY SHERBET    ^back to top^

Ingredients: 1 (1 lb.) package unsweetened frozen strawberries - thawed 1/4 Cup Splenda®, NutraSweet® or Sweet-N-Low® 4 large egg whites, beaten stiff 1 Tbsp fresh lemon juice

Place strawberries in the workbowl of a food processor and purée. Add the lemon juice and the sweetener. Fold the berries into the egg whites and mix thoroughly. Spoon into a plastic container and freeze for 4 hours.

Makes 6 Servings. 7 carbs per serving.

This delicious recipe comes courtesy of Low Carb Luxury http://www.lowcarbluxury.com/main.html

KEY LIME CHEESECAKE    ^back to top^

Ingredients: 3 Tablespoons butter 1/2 cup ground almonds (or walnuts, or pecans) 2 Tablespoons Splenda 1 cup boiling water 1 small box (3 oz) lime sugarfree gelatin (Use Cottee's Brand for Splenda sweetened version.) 1/2 pint heavy cream 8-oz package Philadelphia Cream Cheese 3 Tablespoons Nellie & Joe's Key West Lime Juice 1 cup Splenda

For Crust: Melt butter in a pie plate. Press in ground nuts mixed with 2 Tablespoons Splenda. Let chill in refrigerator.

Meanwhile, make filling: Mix water with lime sugarfree gelatin. Set in refrigerator to partially set up. In a bowl, whip heavy cream. Set aside. In a large bowl, beat cream cheese, key lime juice, and 1 cup Splenda until smooth. Very lightly mix in partially set lime gelatin. Fold in whipping cream. Pour into pie shell. Chill 2 to 3 hours.

Top with additional whipped cream if desired.

Serves 10 - Carbs per serving: 4.5

This delicious recipe comes courtesy of Low Carb Luxury http://www.lowcarbluxury.com/main.html

LOW CARB TIRAMASU    ^back to top^

Cake Ingredients: 1/4 cup butter 1/4 cup heavy cream 2 large eggs 3/4 cup Splenda® 1/2 cup full-fat soy flour 1 tsp baking powder 1/4 cup whole wheat or oat flour 1/2 tsp. vanilla extract 3/4 cup coffee 1 Tbsp Splenda®

Preheat oven to 375°F. Spray a 13"x9" pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don't underbeat - they should become a pale lemony color.) Gradually beat in the 3/4 cup Splenda and beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.

Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.

In a 1 cup measure, combine coffee and 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.

Topping Ingredients: 16 oz cream cheese 1/3 cup Splenda® 1/2 tsp. rum extract 2 cups heavy cream - whipped stiff

Make Topping: In a large bowl beat the cheese until smooth & creamy. Beat in Splenda and rum extract. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.

Makes 18 squares - 6 carbs per square.

This delicious recipe comes courtesy of Low Carb Luxury http://www.lowcarbluxury.com/main.html

Sugar-free Flour-free Peanut Butter Cookies	^back to top^

Ingredients:

• 1 c. Chunky Peanut Butter (or 8 TBS)
• 1 c. Bulk Splenda (or 24 packets)
• 1 lg. egg

Directions:

• Mix ingredients.
• Drop by spoonfuls onto ungreased cookie sheet.
• Use a fork to mash cookies into the shape and size you desire.
• Bake at 350^o for about 10 minutes or until centers are not wet.

Servings:  12

Carbs:  <4 per cookie

Chocolate Mints/Choco-Peanut Cups	^back to top^

Ingredients:

• 8 oz. cream cheese
• 1 stick butter
• 1/4 c. cocoa
• 1 tsp. peppermint extract or 2-4 tbs. peanut butter
• 1/4 c. heavy cream
• 15 packets Splenda

Directions:

• Put cream cheese and butter in a microwave for 1 minute to soften.
• Blend all ingredients.  Use either peppermint extract or peanut butter depending upon which type of chocolate you desire.
• Spoon into paper cups and chill.

2/3 cup boiling water
1-4 serving size any-flavor sugar-free gelatin dessert
1/2 cup cold water
ice cubes
8-ounce tub whipped topping, thawed

Stir boiling water into gelatin for at least 2 minutes. Add enough ice to cold water to make 1-1/4 cups. Stir into gelatin mixture until thickened. Discard any remaining ice. Stir in whipped topping with wire whisk until smooth. Pour into glass pie plate. Refrigerate until firm, about 6 hours. If desired, garnish with additional whipped topping.

Note: To add more flavor, use diet soda, in complementary flavors, instead of cold water. Also adding a teaspoon of extract adds few carbs and more flavor.

^back to top^   * Exported from MasterCook *   Recipe By :Submitted by: Liz Nielsen Serving Size : 9   Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 oz. ground almonds -- (100 grams) 3 1/4 ounces Splenda -- (100 grams) 1 Pinch cream of tartar 1/4 tsp. vinegar 1/4 tsp. almond essence 2 egg whites   Whisk half of artificial sweetener, all of cream of tartar, vinegar and egg whites together for at least 5 minutes until mixture forms peaks but is not dry. Mix in almonds and remaining artificial sweetener and almond essence and spoon on to baking paper.   Bake at 350 degrees (175 C) for about 15 minutes.   If when you come to use them, they are too soft to crush, chop and flash under grill until the crumbs are crispy   - - - - - - - - - - - - - - - - - - -   Per Serving (excluding unknown items): 58 Calories; 5g Fat (66.7% calories from fat); 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.