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Peach Melba

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Peach Melba

I remember a Russell Stover specialty candy they made many, many years ago.  It was called “Peach Melba”.  It consisted of a wonderful peach/coconut filling covered in rich dark chocolate.  Don’t know if they still make that candy anymore or not.  My Mom loved that candy so much, we’d walk into the Russell Stover candy shop and she’d buy it 2 or 3 pounds at a time!  Dad loved it, too.  In fact, she decided to come up with her own recipe so she could make it at home.  Hers truly rivaled Russell Stover’s!!    But she no longer has that recipe. So I just had to try something similar (low-carb of course).  My hubby isn’t so fond of coconut, so I didn’t put the large coconut chip onto these as I had wanted.

My favorite dried fruits have always been dried apricots and peaches but they’re both fairly high in carbs.  You sure can’t eat many of them on a low-carb diet. But I thought maybe just a very small piece of fruit, a big nut and just a whisper of delicious chocolate might make a wonderful confection worthy of serving during the holidays, without breaking the carb “bank”.   These came out GREAT!  I also did some with dried prunes, which I freely admit came out even better than the apricot version!  Next time I’m going to put a thin slice of fresh coconut between the fruit and nut on some of these, for ME.  I LOVE coconut!

This recipe makes a pretty big batch of the chocolate sauce, around 1¼ cups, so I’m providing the per teaspoon nutritional info and you’ll have to calculate your per serving candy figures because that depends on which fruit you pick, how many you eat or if the sauce is used in other dessert applications how much you used on each serving of that recipe.  This recipe is not suitable until you are way up on the fruits rung of Atkins Phase 2 OWL or Maintenance.

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 other talented cooks (myself included) to bring you a wealth of delicious recipes you are going to want to try.  Order your 10-volume set TODAY for special discounts! (also available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS FOR CHOCOLATE SHELL COATING:

1 c. sugar free chocolate chips

1 square unsweetened baking chocolate (or 4 squares Lindt 90% chocolate)

¼ c. melted butter

1 T. coconut oil (or 1 T. more butter)

6 drops liquid Splenda (or 2 tsp.vanilla sugar-free syrup)

DIRECTIONS:  First, cut each dried peach in half and with your fingers or a knife tip, butterfly each half out flat.  Set each piece sticky side up on a small baking sheet (I used a small 11 x 7″ pan as I was just making 10 pieces total).  Cut each dried prune into 3 pieces.  Butterfly them open and place sticky side up onto your pan.  Press 1 almond (or walnut half, or pecan half) on top of each piece of fruit, pressing firmly enough so that the sticky fruit “grabs’ onto the nut and holds is firmly in place.

Next, in a small saucepan, melt the butter in either a double boiler over medium heat.  You can use a makeshift one, where you put your saucepan down in a skillet of 1” boiling water (that’s all a double boiler really is anyway).  Add the square of chocolate and melt slowly.  Add the chips, stirring constantly so the chocolate will stay smooth.  You can add more butter (or coconut oil) in small increments if your chocolate is too thick to be like a nice chocolate sauce.  Melting/smoothness qualities vary from brand to brand, in my opinion.

ASSEMBLY:   Stir the warm chocolate sauce again and with a small spoon, dip about ½ tsp. of sauce onto each candy.  Refrigerate or freeze any leftover sauce for future use on more candy recipes or for a chocolate shell coating for vanilla ice cream bars.  Pop the pan into the refrigerator or freezer for about 10-15 minutes.  When the chocolate is hard to the touch, ENJOY!  The chocolate will melt if at room/hand temperature too long, so these should pretty much go from fridge to mouth, but that shouldn’t be a problem for any of you.   Never has been for me either.  LOL

VARIATIONS:   Dried apricots, dried prunes, coconut chips, almonds, walnuts, pecans, macadamia nuts, dried cherries.

NUTRITIONAL INFO FOR SAUCE:  Makes about 1¼ cups or 20 T. (60 tsp.).  Each tsp. contains:

19 cals, 1.79g fat, .55 g  carbs, 0.21g fiber, 0.34 NET CARBS, 0.2g protein, < 1 mg. sodium

To help you calculate your per serving info I’m providing below the details on the various dried fruit and nets below:

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Chocolate Tea Cakes

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Here’s another treat fit for any special occasions.  These rich chocolate cake-like cookies are not too sweet yet they still scratch that chocolate “itch”.  They have a mere .82 net carbs per tea cake.  I used this pan to make these and although the picture is deceiving, the slots are only ½” deep, so they only hold about 2 T. batter at best.   I suppose you could also use a whoopie pie pan, but I’m not sure how many you will get from this amount of batter. I originally bought the braided cookie pan with the intention of using it to mold sugar cookies.  But it makes nice little cakes for toddlers hands or special occasion dessert tables.  This recipe is a tweaked version of the 3-minute Flourless Chocolate Cake recipe that is all over the internet. I’ve added 3 ingredients that I think give it better flavor, texture and structure than the original recipe.  This recipe is suitable for all phases of Atkins and the rare indulgence won’t hurt someone on a Keto diet if you can fit the carbs into your daily numbers.

I have also cut this recipe in half and baked it in my microwave on HI for 1 minute for a quick 2-serving chocolate cake.  When I do this, I melt about 10-12 sugar-free chocolate chips on top while still hot and spread it thinly on the surface. Mmmm……a very good, fast chocolate fix.  🙂

I know the amount of sweetener in these sounds like a lot, but they are not very sweet and it is always difficult to get chocolate desserts adequately sweet, in my honest opinion.

INGREDIENTS:

1 T. butter, melted

2 eggs, beaten

1 tsp. vanilla extract

¼ c. erythritol

4 pkts. stevia (I use Sweet Leaf brand)

1 tsp. oat fiber (not to be confused with oat flour)

1 tsp. glucomannan

1½ tsp. baking powder

¼ c. cocoa

1 T. powdered erythritol for sprinkling on top (optional)

VARIATION:  make these in the shape of a heart if you have such a baking mold/pan.

DIRECTIONS:  Preheat oven to 350º.  Spray or lightly oil your pan.  Measure out all the dry ingredients onto a paper plate or in a small bowl and stir.  Beat the eggs with a fork in a medium bowl, add the butter and vanilla and stir well.  Slowly pour the dry ingredients into the wet ingredients.  Beat the batter with a spoon or rubber spatula until smooth.  The glucomannan will make the batter appear a little thick and sticky, but that is normal.  Either carefully spoon the batter evenly into the greased 12 pan slots or you can do like I did and fill a ziploc bag with the batter, cut a tiny hole in one corner and pipe the batter into the pan slots.  I’m glad I did, as I’d have made a mess trying to spoon it into the slots.  Each slot will only hold about 2½ T. batter.  I had exactly enough batter to fill the 12 slots 3/4 full.  Pop the pan into your preheated oven and bake for about 8-10 minutes or until dry and slightly firm to the touch on top.  Cool completely and sprinkle with powdered erythritol if desired.

NUTRITIONAL INFO:   Makes 12 tea cakes, each contains:

28.5 cals, 1.95g fat, 1.68g carbs, 0.76g fiber, 0.82g NET CARBS, 1.39g protein, 57mg sodium

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0023-1

Well, after 10 years of low-carbing, adding untold oddball ingredients to sugar-free ice cream to try to keep it soft over time to scoop, as I said pretty much in my last ice cream post, I’ve now given up on ever attaining scoopable ice cream after 24 hours in the freezer. Blogger after blogger swears they have found the answer!!  But every time I try their recipes, I’ve always ended up with the same result: a hard brick of ice cream you can’t scoop the next day.  So from now on, I either make a half recipe or we eat our serving of ice cream the day I make it and the rest gets made up as frozen ice cream bars, which are a bit more manageable when they are hard.

Anyway, this pumpkin-coconut ice cream I made up yesterday came out delicious!  I went pretty heavy on the pumpkin and spices because that’s the flavor I wanted to be the strongest.  If you love coconut more than we do, you might want to use more of the coconut cream and less of the heavy cream in yours. My hubby isn’t too fond of coconut and I’m not so crazy about it too often either.   This recipe is not suitable until you reach the Atkins “nuts and seeds” rung of the Phase 2 OWL carb ladder.  Ketoers can enjoy this one and so can Primal devotees if they use alternative sweeteners that are plan-suitable.

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INGREDIENTS:

1 can (2 c.) pumpkin puree

8 oz. coconut cream

2 c. heavy cream

1 T. blackstrap molasses (or ¼ tsp. maple extract for lower carbs)

½ tsp. cinnamon

¼ tsp. each nutmeg and cloves

½ c. sugar equivalent of your preferred sweetener (I used powdered erythritol)

1 pkt. stevia (I use Sweet Leaf)

DIRECTIONS:  Mix all the ingredients but sweetener in a bowl of a food processor until well blended.  Add sweetener slowly.  Taste for sweetness level and adjust as needed until just right.  Transfer the mixture to your ice cream maker and freeze per the machine’s instructions.  Serve immediately (preferably) and with the remainder, make ice cream bars if you have molds.

NUTRITIONAL INFO:  Makes 10 level ½ cup servings, each contains:

227 cals, 24g fat, 7.84g carbs, 1.86g fiber, 5.98g NET CARBS (lower if you use maple extract), 1.53g  protein, 25 mg sodium

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Blackberry Cobbler

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Truly my favorite dessert!

My husband and I just adore blackberry cobbler.  It has always been my favorite dessert in the world.  I make a fairly small pan of this using my “Flour” Crust quite frequently.  This recipe has 5 small servings because blackberries are quite high in carbs.   I’m pleased with this recipe as it has just the right amount of fruit, liquid and sweetness for our taste.   It gets even better overnight (if there’s any leftover, that is).  This recipe is not suitable until the berries rung of the Atkins carb-re-introduction ladder in OWL (Ongoing Weight Loss) Phase 2.

INGREDIENTS:

1½ c. frozen blackberries (no sugar added)

½ c. water

½ c.granular Splenda

½ c. + 2 T. erythritol

1/3-½ tsp. xanthan gum (or your favorite thickener)

2 T. cold butter

1 recipe Peggy’s “Flour” Pie Crust

DIRECTIONS:  Make up the pie crust per that recipe’s instructions.  You will need 1/2 of the dough for this small cobbler.  Freeze the rest of the dough in a sandwich bag for up to 1 month for some other use.  Set dough aside while you prepare the filling.

Preheat oven to 350º.  Put the Splenda, erythritol and xanthan gum in a small mixing bowl and stir.  Add berries and water stir well.  Butter a 5×7 baking dish  and add berry mixture.  Dot with the 2 T. butter.  Roll pastry out between two pieces of plastic to slightly larger than your dish size.  Peel off the top plastic, lift pastry in middle by lower plastic and fold/lift to put over fruit.  Center the pastry over the dish.  Slowly peel of remaining plastic.  Fold excess crust edges inward and crimp against the side of the dish to prevent bubble-over during cooking as much as possible.     Pop into a 350º oven and bake until lightly browned, which will take about 3o-35 minutes.  Partially cool.  I think this is best served warm.  🙂

NUTRITIONAL INFO:  Makes 5 servings, each contains:

140 cals, 10.82 g  fat, 16.72 g  carbs, 9.04 g  fiber, 7.68 g  NET CARBS, 3.22 g  protein

 

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Banana Almond Cake

I developed a tasty almond cake that has since become a base for many other cake variations over the 10 years I have been low carbing.  It’s somewhere between pound cake and classic Banana Bread.  This cake is REALLY good!   The lecithin is a texture enhancer and can be obtained at most health food stores and various places on-line like Netrition.com.  This recipe is not suitable for Atkins Induction.

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.  Even a few of my recipes are in the cookbooks! Order the complete 10-volume set and get deep discounts over single volume purchases.  Order your at Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1 ripe banana, mashed

½ c. CarbQuik Bake Mix

1 c. almond flour

4 T. lecithin granules (or 2 T. glucomannan, or 2 T. xanthan gum)

1 tsp. baking powder

1 c. granular Splenda

5 eggs

1 stick butter

4 oz. cream cheese

2 tsp. vanilla

DIRECTIONS:  Bring eggs, butter and cream cheese to room temperature.  Beat them with electric mixer or food processor until smooth.  Add mashed banana & vanilla.  Add remaining ingredients and stir well with spoon.  Pour into greased deep round cake pan.  Bake at 350º for 45 minutes-1 hour (ovens vary, mine took 55 min.).  Toothpick/knife test at center to be sure it’s done.  Cool before cutting and  serve.  As with all non-sugar baked goods, store in the refrigerator.

NUTRITIONAL INFO: Serves 10, each serving contains:

187 cals, 15.9g fat, 8.5g carbs, 4g fiber, 4.5g NET CARBS, 7.43g protein, 146 mg. sodium

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blueberry0031(1)

A yellow cake recipe of KevinPa on Low Carb Friends forums (now closed down) was my inspiration for this cake.  Though I have never made the base yellow cake as written, this variation of the basic batter came out  very good with the addition of some blueberries.  It reminds me of a good pound cake in density and texture!  It was delightful with morning coffee.  I’ll definitely be experimenting with other fruit additions in this as well!  This retains its high level of moisture (stored in the refrigerator) over time.  For this reason it would likely freeze well.   The blueberry flavor mellows on day 2 and 3 also!  My addition of coconut oil adds a slight hint of coconut flavor to this also.  This recipe is not suitable until the grains rung of OWL as there is some flour product in the Carbquick.  I order all unusual ingredients in this from from Netrition.com.

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.  You will find many of my favorite recipes throughout all the volumes.  Order your 10-volume set TODAY for special discount prices! (books also available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1c. almond flour

½ c. wheat protein isolate 5000 (use plain whey protein powder for gluten free)

½ c. Carbquick bake mix (or gluten-free bake mix )

1 T. oat fiber (Instead add 1 tsp. glucomanan for gluten free)

3 tsp. baking powder

¼ tsp. salt

¼ c. granular erythritol

30 drops liquid Splenda (or equivalent sweetener for 1¼ c. sugar)

¼ c. coconut oil (or butter, softened)

3/4 c. sour cream

3 large eggs, beaten

2 T. heavy cream

1 tsp.  vanilla

1 c. blueberries, whole (or chop if you prefer, but batter will get tinged blue if you chop them)

DIRECTIONS:  Preheat oven to 350º.  Line the bottom of a larger 2¼” deep x 9″ round cake pan with waxed paper.  This helps tipping it out of the pan and onto a serving platter. You could also use a dutch oven or stew pot if you don’t have the size cake pan I call for.  You could also use TWO standard 9″ cake pans used for making layers cakes, dividing the batter equally between the two, but your cakes will naturally be thinner then mine above.  But hey, you could then smear some blueberry sauce or sugar-free blueberry jam between the two layers and maybe end up with an even more exciting cake than the one shown above!  Grease bottom and  sides of your pan(s) with a dab of oil of your choice and set aside.  In a large mixing bowl, cream the butter or coconut oil until soft and smooth.  Beat in the sour cream, eggs, heavy cream, liquid Splenda and vanilla.  Stir all the wet ingredients until well-blended.  Measure all dry ingredients on top of the wet ingredients and stir batter well.  Fold in blueberries gently to mix them in well.  Spoon batter into prepared pan and pop into pre-heated 350º oven for about 50 minutes or until toothpick stuck in center comes out clean.  Remove and cool slightly. Run knife around edge of pan to loosen.  Invert onto a plate and slowly peel off waxed paper.  Cut into 8 pieces and serve warm as a coffeecake (or cold as a snack).

NUTRITIONAL INFO:  Makes 8 servings, each contains:

252 cals, 22g fat, 10.91g carbs, 5.39g fiber, 5.62g NET CARBS, 11g protein, 207 mg sodium

 

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00111-1

If you’re looking to up your fat intake on a ketogenic diet, I can’t think of a tastier way to do that than Fat Bomb!  some are like eating fudge, some more like ice cream, and some are more like candy, but what all types have in common is THEY ARE DELICIOUS!  I keep my lemon-coconut version and this recipe chocolate version  in the freezer at all times, but do get tired of just the two flavors all the time.  Today I decided to try a blueberry version!  Made them two different ways: with whole berries; and with pureed berries. Not sure which is my fav, but I think the pureed version makes for nicer eye candy.  🙂

I just bought a large carton of blueberries this week and modified my lemon-coconut fat bomb recipe, making the obvious changes for this fruit.   These came out delicious!  I confess the pureed version was a little grainy, but blueberries don’t get all their lovely fiber count from nowhere, ya know.  But the taste was delightful.  As with all fat bombs, you have to eat them straight out of the freezer, as they melt quickly in your hands.  These are suitable for Atkins Phase 2, OWL once you get to the berries level of the carb ladder.  They are OK for Primal, but not Paleo.  Below is a pic of the silicone ice-cube trays I used.  Of course, you can use other silicone molds or even make these in a small, shallow pan and cut into squares, twisting the pan slightly to pop out the frozen squares.  Plastic ice-cube trays work nicely, too.

Note:  Coconut cream is NOT the same thing as the cream of coconut bartenders use, which has a lot of added sugar.  What I use is pure coconut cream.  I used to order by the case on-line, but now I can get it at my local Natural Grocers.  This is what I use: http://www.amazon.com/s?ie=UTF8&page=1&rh=n%3A16310101%2Ck%3Acoconut%20cream .  I suspect Wholel Foods and Trader Joes carries it.  Tropical Traditions has it also.  If you chill a can of coconut milk overnight, coconut cream is the thick stuff that rises to the top.  Spoon that off and you have coconut cream.  🙂

Many more delicious low-carb treats can be at your fingertips with your very own set of Jennifer Eloff and friends’ latest cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and other low-carb cooks like myself to bring you a myriad of delicious recipes you are going to want in your collection.  Order your set of 10 cookbooks at discounted prices right now!  Of course, our books are also available individually.  Order 1 or more at Amazon or here:  http://amongfriends.us/order.php

The pan I used (2)

Silicone ice cube tray I used (2)

INGREDIENTS: 

1 scant cup blueberries (about 9/10 cup)

1 stick butter (4 oz)

3/4 c. coconut oil

4 oz. cream cheese, softened

¼ c. coconut cream

Preferred Sweetener to taste

DIRECTIONS:  You can put these together in either of two ways: using whole berries; or pureeing the ingredients.  The latter more uniformly diffuses the blueberries.  I like them both ways equally.

Place silicone candy molds onto a baking pan for support and set them near your work area.  I used honeycomb silicone ice-cube trays to make the ones shown above.  The recipe made 24 fat bombs for me that are about 1″x 1″.  If your molds have smaller, shallower slots, you will undoubtedly get more than I did.

Pureed Version:  Place berries, coconut cream and softened cream cheese in a food processor or blender and puree until smooth.  In a saucepan over low heat, melt the butter and coconut oil.  Cool slightly for 5 minutes and add to the food processor.  Puree again until smooth.  Add your sweetener of choice.  Add sweetener slowly, tasting and adjusting to suit your preference level.  I like to transfer the mixture to a spouted measuring cup or pitcher and gently pour the mixture into the molds not quite to the top.  Place pan on level surface in your freezer and freeze about an hour.  Pop them out and enjoy or freeze in plastic bags.

Whole Berry Version:  Place 3-4 blueberries into each mold slot.  In a saucepan, melt the butter and coconut oil over low heat.  Remove from heat and slightly cool for 5 minutes or so.  Add all remaining ingredients and whip well with a whisk or stick blender if you have one.  The cream cheese will separate a bit, but not to worry, as it will taste just fine in the final treats.    Add sweetener slowly, taste and adjust to your sweetness preference. Transfer the mixture to a spouted pitcher or spouted measuring cup for easy pouring into the molds.  Fill each slot not quite full. Place in freezer on level surface for about 1 hour.  Pop them out and enjoy or freeze in plastic  bags.

Whole Berry Version

Whole Berry Version

NUTRITIONAL INFO: Number of servings will vary, depending on size of molds.

1/24 batch:  116 cals., 13g  fat, .44g  protein, 1.02g  carbs, .18g  fiber, .84g NET CARBS

Entire recipe:  2788 calories, 311 g fat, 24.5 g  carbs, 4.3 g  fiber, 20.2 g  NET CARBS

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