These are only three bites each, but boy are those three bites ever GOOD! The hubs really loved these and I thought they were quite nice, too, and not too sweet! Most of my readers know I’m not a big sweets eater. I noticed a lonely can of juice-pack peaches in my pantry after lunch today and knew I had half a recipe of my Mozzy Dough already made up in the fridge. A light-bulb moment for sure. I popped out my muffin top pan and created these tasty treats. Only 84 calories each and 1.79 net carbs. I made the mistake of choosing powdered erythritol for my cinnamon topping and it clumped even after sifting, so next time I’ll use exclusively granular erythritol for my topping. These are suitable once you get to the fruit level of Atkins carb reintroduction Phase 2.
Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself. Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon or our direct order site: amongfriends.us/order.php. For a limited time, there is free shipping if you order 2 or more cookbooks on the same order. Remember, they make GREAT birthday or holiday gifts! If you’ve already purchased a book, take a moment and drop by the our Amazon page and leave your personal review on the latest book. Inquiring minds want to know. 🙂
INGREDIENTS:
1/2 recipe my Mozzy Dough (omit garlic and onion powders)
6 slices canned peaches, sliced laterally in halves, making 12 long pieces
2 T. granular erythritol (or equivalent sugar sub of choice to equal 2 T. sugar)
1 tsp. cinnamon
2 T. butter
1 T. additional granular erythritol + 1/2 tsp. cinnamon for topping
DIRECTIONS: Preheat oven to 350º. Make the Mozzy Dough per that recipe’s instructions. Divide the large ball of dough in half and refrigerate or freeze as you won’t be using all of it here. Divide your remaining dough into 12 equal balls (about 1 T. of dough each) and press each ball with your fingers into the slots of a muffin-top baking pan. If you don’t own one, use a parchment lined baking sheet and press the balls of dough into 2½” flat rounds of dough. Take each peach slice and slice it length-wise to make 12 thinner pieces of peach. If you don’t do this, most canned peach slices are too bulky to wrap in such a small bit of dough. Lay a strip of peach down the center of each ring of flattened dough. Sprinkle the teaspoon of cinnamon down the awaiting peach slices. Dot each of the 12 peach strips with a very small dot of butter (about 1/4 tsp.). Sprinkle 2 T. erythritol total evenly down the 12 peach strips. Now you’re ready to “wrap” them up.
Using the tines of a fork, lift each flap of dough over the peach strip, pinching the dough slightly together to form a crude seam. This is tricky, but perfection isn’t required and I WAS able to seal each. I then pressed the seam with the back of the fork as well. Pop pan into hot 350º oven and bake for about 15 minutes or until golden brown. Stir the additional 1 T. erythritol and cinnamon in a cup and sprinkle atop each puff. Remove puffs from the pan with a knife tip or spatula, plate and serve warm.
NUTRITIONAL INFO: Makes 12 puffs, each one contains:
83.2 calories, 7 g fat, 3.63 g carbs, 1.84 g fiber, 1.79 g NET CARBS, 4.5 g protein, 94.4 mg sodium
Buttoni's Low-Carb Recipes 