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Archive for the ‘SWEETS’ Category

Peach Strudel

This was the first really sweet think I’ve made in a very long time and it came out soooooo good!  You can lower carbs on this dessert by using raspberries or strawberries, but the peaches and nectarines are just so beautiful right now, I just had to make something with them before the season ends.  This recipe is not suitable until you are well into Phase 2 OWL of Atkins.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Order your books from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

1 recipe my Mozzy Dough (substituting 2 T. sweetener of choice for the garlic/onion powders)

2 large peaches, sliced

¼ c. sugar equivalent of your favorite sweetener

2 T. unsalted butter

1½ tsp. ground cinnamon

OPTIONAL:  1 tsp. vanilla extract

DIRECTIONS:  Preheat oven to 350º.  Line a large baking sheet with parchment and set near your workspace.  Make the recipe of Mozzy Dough per that recipe’s instructions, substituting in 2 T. sweetener for the garlic and onion powders.  If using the vanilla, add it to the dough with the beaten egg.  Press or roll the dough out nearly the length of a 17″ pan, right on top of the parchment paper.  Spread it out about 9″ wide.

I did not peel my peaches but you certainly can if you prefer.  Lay the peach slices down the length of the center of your rectangle of dough, slightly overlapping them.  Leave a little dough uncovered ant the two ends of the strudel dough for closing up.  Sprinkle on the ¼ c. sweetener of choice (I used erythritol).  Sprinkle the peaches with the cinnamon and dot the length of the band of peaches with the butter.  Using the parchment to help you lift the dough, fold one long side of the dough up and over the peaches gently.  Repeat that process for the other long side of the dough, slightly overlapping them if possible.  Gently pinch the ends and long seam of the strudel dough together with your fingers so the peaches and juice won’t ooze out during baking.  Although this next step is not necessary, using the parchment again to assist, I gently rolled my filled strudel so that the seam side was down on the parchment for baking.

Pop into preheated 350º oven and bake for about 18-20 minutes (watch closely as ovens vary).  Remove and with a paper towel, blot away any oozed butter or juices along the edges for a nicer presentation.   Slice into 6 servings and serve warm.

NUTRITIONAL INFO:  Makes 6 servings (cutting into 8 will also lower carbs).  A slice 1/6 of the strudel will contain:

305 cals., 24.3 g fat, 15.45g carbs, 7.41g fiber, 8.04g NET CARBS, 18.25g protein, 376 mg sodium

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Einkorn Cranberry Walnut Cake

This little snack or breakfast coffeecake is delicious.  I was looking at clafouti recipes today and one for a cherry clafouti caught my eye.  I decided that since I have never cared for the eggy, wetness of clafouti, I’d try it as a straight cake instead and toss in some walnuts for good measure. Good decision!  It came out GREAT!  I used cranberries I had previously frozen in the bag, but you could use fresh as well, or sugar-free dried berries if you make your own.

This recipe isn’t suitable until you reach the nuts and berries rung of the Atkins Phase 2 OWL carb ladder.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1 c. my Einkorn Bake Mix (or use a lower-carb bake mix for lower carbs)

1/3 c. heavy cream

3 large eggs, beaten

3/4 c. erythritol sweetener

Dash of stevia (I used 1/8 tsp. KAL stevia)

1 c. chopped fresh or frozen cranberries

½ c. walnuts, coarsely chopped

DIRECTIONS:   Preheat oven to 350º.  Grease a baking pie plate or quiche dish with coconut oil and set aside.  Chop the berries and walnuts coarsely (I did so in my food processor pulsing a few times).  Add the bake mix and sweeteners and stir/pulse until blended.  Add the eggs and cream and pulse 1-2 more times to mix well into a chunky batter.  Scrape batter into prepared dish, spreading evenly.  Pop into 350º oven for 35-40 minutes or until center passes a toothpick test.   Slice into 6 servings and serve warm with coffee or cool and add a dollop of sweetened whipped cream when serving if you like.

NUTRITIONAL INFO:   Makes 6 servings, each contains (not including whipped cream):

264 calories, 23 g  fat, 9.25 g  carbs, 3.01 g fiber, 6.24 g  NET CARBS, 9.81 g  protein, 97 mg sodium

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Banana Bread

To give credit where it is due, the basic sweet bread batter that inspired this creation was a  recipe of Low Carb Yum’s I saw here at Sugar Free Low Carb Recipes.  I changed it up by adding vanilla, sweetener, baking powder and glucomannan powder.  I believe the smooth texture is now the perfect foundation for my favorite sweet breads.

This morning, I added 2 mashed bananas for a lovely banana bread (cut into 18 slices) that only has 3.74 g. net carbs per slice!  The texture of this batter is amazingly smooth and moist.  No crumbling!  The basic batter only has 1.08 g. net carbs (cut into 18 slices), so conceivably you could add any variety of fruits, dried fruits, nuts and flavorings for an endless variety of breakfast/dessert sweet breads.  Be sure to add in the added carbs for any nuts you add and recalculate your new per-serving numbers, because the numbers below only reflect the basic batter and 2 mashed bananas.  This is suitable for Atkins OWL or above and I believe for Paleo-Primal adherence as well.

This recipe appears in Vol. 5 of Jennifer Eloff’s latest cookbook series Low Carbing Among Friends.  These books are a compilation of fantastic recipes from well-known low-carb cooking gurus on the internet.  Even George Stella has participated in Jennifer’s latest cookbooks. They would make a wonderful addition to any low-carb cook’s library and you can order your copies at Amazon or here: http://amongfriends.us/order.php

INGREDIENTS:

1/3 c. coconut flour

2/3 c. almond flour

¼ tsp. sea salt

1 T. glucomannan powder

1 tsp. baking powder

Sweetener of choice to equal ½ c. sugar (I used ¼ c. Steviva)

1 stick unsalted butter, melted

3 T. coconut oil

½ tsp. vanilla

8 eggs, beaten

2 mashed bananas

DIRECTIONS:  Preheat oven to 350º.  Grease a loaf pan with a bit of coconut oil or butter.  I use an odd-size loaf pan 4″x 2½x 10″ that allows me to get 18 smaller slices from my loaf.  Using a standard loaf pan, you may only get 9 slices and have to cut them in half to get the carb values shown below for each of my 18 slices.  Mix dry ingredients in a small mixing bowl. In a larger bowl, beat or whip all wet ingredients.  Add the dry items to the wet and whip with a whisk or electric mixer until smooth. Fold in your desired fruit, nuts or flavorings and stir well.    Spoon batter into greased pan, level with a spoon and bake at 350º for 40-45 minutes or until a toothpick stuck into center comes out dry/clean.  Cool a bit, slice into 18 servings (or 9 cut in halves) and serve warm.

NUTRITIONAL INFO:  Makes 18 servings, each contains: (2 bananas calculated in below, but no nuts)

141 calories, 12 g  fat, 5.61 g  carbs, 1.87 g  fiber, 3.74 g  NET CARBS, 4.24 g  protein, 90 mg sodium

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Peach Ice Cream

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With just ½ pack of frozen peaches you can make low carb peach ice cream!   Peach is one of my all-time favorite ice cream flavors.  As frozen peaches don’t have the  flavor intensity of fresh peaches, when I made this I had to “punch up the flavor” a bit with almond extract, but the final ice cream came out super yummy!  It was very scoopable after being in the freezer overnight.

Remember, as ice cream freezes it expands and a little extra air is incorporated into it during the spinning/freezing.  So depending on the size of your ice-cream maker, you may have to freeze this large recipe in two batches to avoid overflow during the process, so don’t overfill your machine past the fill level recommended for your particular machine! All the unusual ingredients are used to enhance smoothness and to reduce ice crystals, keeping the ice cream from getting rock hard, often seen in low-carb ice creams, caused by artificial sweeteners being used in lieu of real sugar.  I order these special ingredients from Netrition.com.

If you don’t have an ice-cream maker and freeze in a bowl or lidded container, this recipe will only yield about 10 half-cup servings.  If you use an ice-cream maker, it will fluff up or expand to about 12 half-cup servings.  There’s about 1.5 more net carbs per serving if not done in the ice-cream machine, because of the extra incorporated air and resulting expansion that occurs in the machine.

Because this is made with so much heavy cream, it is not suitable until you are in OWL (Ongoing Weight Loss phase).

NOTE:  It did get a little harder on day 3, so you might want to only make half a recipe so it will likely be consumed in 1-2 days max.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:   

1/3 c. powdered erythritol

1/3 c. granular Splenda

3½ c. heavy cream

½ c. water

8 egg yolks

1 c. frozen or fresh peach slices, chopped fine or pureed

2½ tsp. almond extract

Few drops vanilla

1 tsp. food grade glycerine (I order at Netrition.com)

3 pkts. stevia (I use SweetLeaf)

Sprinkle of salt

1 T. polydextrose (or 2 tsp. more glycerine)

Optional, a couple drops red and yellow food coloring to render the peach color.

DIRECTIONS:  Process the erythritol and Splenda in a food processor or blender until very fine, almost powder.  Add stevia, polydextrose and salt.   Pulse a couple times to blend.

Now mix the cream and water in a large saucepan and scald (little bubbles around the edges only) over medium heat but remove before it comes to a full boil.  Set aside.

Now add egg yolks and peaches to the dry ingredients in the processor and pulse to whip it all together.  Add a little of the scalded cream to the processor and pulse.  Do this 2-3 times to raise the temperature of the egg slowly.  Now add remaining cream and process a few seconds to blend the mixture well.  Return the entire mixture to the saucepan and over medium heat, stirring constantly, heat for 3-4 minutes just to fully cook the egg.  DO NOT ALLOW IT TO COME TO RAPID BOIL.  Stir in the glycerine.  Cover and chill in the refrigerator (or freezer if not using an ice-cream maker) until very cold.  Transfer to ice cream maker (may require two batches of freezing in your machine) and follow your regular machine instructions to freeze.   Transfer to your lidded storage container and serve when it has reached desired firmness or serve at once if soft-serve is what you wish.

NUTRITIONAL INFO:  Makes about twelve ½ c. (2 small scoops) servings if done in ice cream maker.  Each will contain:

301 calories, 29 g  fat, 8.88 g  carbs, 1.18 g  fiber, 7.7 NET CARBS, 3.35 g  protein, 46 mg sodium

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All I can say is YUM!  Although I made these tasty treats using a non-stick Twinkie® pan, you can just as easily make these into muffins, mini-muffins or even a square cake and cut into 12 portions.  You’ll have to do some re-calculating of carbs for different shapes.  The square cake will probably take 30-35 minutes to bake fully.  Test with a toothpick in the center.  The count below is for the Twinkie® shape, each of which which has 3 tablespoons of batter. These are delicious with morning coffee or for a lunch-box or after-school snack!

Mine tried to stick to my non-stick pan a bit, so be sure to oil your pan and cool them off before attempting to loosen and remove from the pan.  This recipe is not suitable until you reach the grains rung of the Atkins OWL carb re-introduction ladder.

To lower carbs, you will want to sub in a lower-carb bake mix and definitely sub in pumpkin for the sweet potato.  I just happened to stumble on 1/2 c. sweet potato in my freezer this week that I wanted to use up.  I figure if I don’t know how long it was in the freezer, best I use it right away.  I will probably use pumpkin next time myself to lower carbs on these.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes with some new creations by Chef George Stella and Jennifer Eloff.  Order your copy (or any of our  cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

1½ c. my Einkorn Low-Carb Bake Mix

¼ c.+2T. Pineapple Sugar-Free Syrup (I used DaVinci)

1 beaten large egg

½ c. sweet potato, cooked and mashed

DIRECTIONS:  Preheat oven to 350º.  Oil a Twinkie® pan or muffin pan.  Set aside.  In a medium bowl, mash the cooked sweet potato with a fork.  Whisk in the egg and pineapple syrup until smooth.  Finally stir in the bake mix with a rubber spatula to scrape down the sides of the bowl, until all is well-blended.  Using a tablespoon measure, spoon 3 T. batter into each slot of the pan.  If any leftover, top any off that are under-filled.  Pop into 350º oven for 20 minutes.  Cool slightly before attempting to remove from pan.

NUTRITIONAL INFO:    Makes 12 logs, each contains:

113 cals., 8.3g fat, 6.66g carbs, 1.49g fiber, 5.17g NET CARBS, 5.38g protein, 66.2 mg sodium

 

 

 

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Orange Pound Cake

I made this cake for my husband today to enjoy tomorrow for our Fourth of July breakfast.  We both love this one so.  I forget how good this cake is!  This cake has a very nice, smooth texture.  It is fairly dense like a good pound cake should be.  It can be made as an orange pound cake, or you can substitute lemon juice and lemon zest for a lemon pound cake, or lime juice and lime zest for a lime pound cake.  This cake is lovely with a cup of good coffee or as a dessert with a dollop of sweetened whipped cream or a citrus glaze on top.

If you are avoiding wheat (Carbalose is low-carb flour), I would substitute in about 3/4 c. almond meal, bearing in mind the texture of this cake will likely be different with that substitution.  And of course, you will always have to recalculate net carbs making any substitutions.  This recipe, as written, is not suitable for Induction.  By the way, the Boyajian Citrus Oils I use in my baked goods is well worth the investment for the three-flavor sampler box.  They have lasted me for ages and are the best citrus flavorings I’ve ever used!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1½ sticks unsalted butter, softened

4 oz. cream cheese, softened

4 beaten eggs

½ c. + 2T. vanilla whey protein (I use Body fortress)

½ c. + 2T. Carbalose flour (or 2/3 c. Jennifer Eloff’s gluten-free bake mix)

juice of ½ small orange

zest of l small orange (about 1 T.)

1/8 tsp. Boyajian Orange Oil  or 1/2 tsp. orange extract

½ tsp. xanthan gum

1 T. oat flour (grind from 100% gluten-free oats for gluten-free version.  DO NOT use higher-carb oat bran!)

2 T. oat fiber (or 2 T. more oat flour for gluten-free version)

1 tsp. baking powder

1 tsp. cream of tartar

½ c. each granular Splenda and erythritol

DIRECTIONS: Preheat oven to 350º.   Soften cream cheese and butter and blend the two together until very smooth.  Beat in the 4 eggs, fruit zest and juice.  Now add in the Splenda and erythritol.  Stir well.  Measure and add in all dry ingredients and beat batter 8-10 times with wooden spoon until smooth.  Using rubber spatula, scrape batter into 5×8″ oiled loaf pan and spread batter evenly in pan.   Bake at 350º for about 40-45 minutes, checking at 35 minutes, as ovens can vary.  Toothpick test center for doneness.

NUTRITIONAL INFO: Makes twelve ½” slices, each containing:

203 calories, 16.7 g  fat, 5.68 g carbs, 2.31 g fiber, 2.37 g NET CARBS, 7.03 g protein, 89 mg sodium

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Click to enlarge

Blackberry Ice Cream

I tried my hand at blackberry ice cream tonight. I put 2c. in the batch pictured, but it was too tart/intense with the berry flavor for me (but not too tart for my husband).  Just not quite creamy enough for me!  So I’m lowering the amount of berries next time and have reflected that in my recipe below.  That said, YOU and YOUR family might not find it too intense on flavor/tartness with that many berries.  So you’ll have to experiment a bit with the amount of berries.

This is one I’ll definitely be making again!  My husband ate two servings with the higher amount of berries!   That’s as good as a thumbs up from him, as he’s a real ice cream lover.  🙂  This recipe is not suitable until the berries rung of the OWL ladder.  If you don’t have the blueberry or blackberry syrup, you could sub DaVinci Vanilla  or French Vanilla and just omit the vanilla extract.

More delicious low-carb desserts can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1 c. blackberries, frozen, unsweetened (Do Not Defrost!)

1¼ c. heavy cream

1/8 tsp. vanilla

4 T. DaVinci blueberry or Monin Blackberry sugar-free syrup

12-16 drops liquid Splenda (or your favorite sweetener to taste)

2 tsp. food grade glycerine (optional, but keeps it a bit softer)

¼ c. powdered erythritol  (or reduce granular to a powder in processor)

DIRECTIONS:  Place erythritol in bowl of food processor.   Add all remaining ingredients and pulse until berries are broken up and mixture is fairly smooth.  Scrape out into dishes for a soft serve; freeze for 30 minutes for a firmer ice cream.  ENJOY!

NUTRITIONAL INFO:   Makes 4 servings, each contains:

282 calories, 27.7 g  fat, 8.25 g  carbs, 1.9 g  fiber, 6.35 g  NET CARBS, 1.98 g protein

 

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