Blackberry Ice Cream

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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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Peach Puffs

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

Black Walnut Ice Cream

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This was my Dad’s favorite flavor of ice cream.  We lived in Illinois when I was a wee lass and he would, without fail, order this at our nearby ice-cream parlor.  Eventually he began to concoct it at home and the rest was history.   Black walnuts are a bit pricey unless you have a tree in your yard (Daddy did).  But the distinctive flavor for some uses is worth the price in my opinion.  I store them in my freezer so they do not go rancid.  As I rarely use them, a bag will last me a year.  I can’t believe I didn’t care for black walnuts when I was a child, but I have learned to appreciate this black walnut treat.  Now, black walnut ice cream, too, is my favorite flavor!  The hint of maple flavoring is the key.  I plan to try it with Kahlua next time to see how that comes out. 🙂  This recipe is not suitable until you reach the nuts & seeds level of Phase 2 Atkins.  With a plan suitable ice cream, it should be fine for Keto and Primal followers who indulge in the occasional dairy (might want to use real maple syrup over the extract though).  This dessert is not suitable for Paleo as I just don’t think coconut mile would be good in this.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS: 

1 recipe my Basic Vanilla Ice Cream

1 tsp. maple extract + 1 tsp. tap water (or sugar-free maple syrup)

¼ c. black walnuts, chopped (I order at nuts.com)

DIRECTIONS:  Make a batch of the low-carb vanilla ice cream (link above) by that recipe’s instructions, up to filling the molds.  Instead, scrape the ice cream into a medium bowl or loaf pan and freeze until firm but not rock hard.  Scoop out into your serving dish.  Drizzle the maple extract/water mixture on top and sprinkle the nuts on last.

NUTRITIONAL INFO:  This recipe makes 1 serving (2 small scoops).  Note: The ice cream recipe makes 10 servings, so you’ll have more ice cream for other diners or future uses)

One serving:  350 calories, 34.4 g fat, 4.7 g carbs, 2.3 g fiber (deductible only if you use Fiberfit sweetener), 2.4 g NET CARBS, 8.6 g protein.

Lemon Curd

Lemon Curd
                Lemon Curd

Decided to try my hand at one of my pastry favorites: lemon curd.  I grew to love this scone & pastry topping while on an extensive six-weeks trip through Britain in the 80’s.  I have since modified my recipe of the 80’s to be Atkins friendly.  Had it on a Muffin in a Minute for breakfast and man was it ever good!  This also makes a good cream filling between layers of vanilla cake or pound cake or for lemon mini-tarts.  I love it on a hot biscuit as well!  🙂  As lemon and lime juice is limited during Induction to 3 T. per day, this recipe is only suitable for Induction if you don’t over indulge.

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 your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

3 eggs, whisked well

1 T. liquid Splenda (or other sweetener to equal 1 c. sugar)

½ c. fresh lemon juice

1 T. lemon peel, grated

¼ c. unsalted butter

DIRECTIONS:  In a saucepan, whisk eggs, add sweetener, lemon juice and peel.  Turn fire to medium-low and add butter.  Cook, stirring constantly for about 10-15 minutes until thickened.  Pour into jar and chill/store in refrigerator.

NUTRITIONAL INFO: Makes about 20 T. or ten 2T. servings, each serving contains:

54.53 calories, 4.6 g  fat, 1.56 g  carbs, .41 g  fiber, 1.15 g  NET CARBS, 2.13 g  protein, 23 mg. sodium

Coconut Crust Fruit “Pizza”

Coconut Crust Fruit PizzaThis is one of my long-time high carb recipes I simply modified to fit the Atkins low-carb eating plan.  It’s so good I thought I’d post it again today as we’re moving into berry season.  It’s a pretty dessert that impresses company and yet it is so easy to make!  You make the crust a day ahead and put it all together right before serving.  The crust is very dense (not at all crumbly) and is  easiest eaten with your hands just like pizza rather than a fork!  This recipe is not acceptable for Atkins Induction, but you can enjoy it once you get to the nuts and seeds level of Atkins Phase 2 OWL.  Softening 1-2 oz. cream cheese and blending into the whipped cream is a good variation for this.  But that is not calculated in the nutritional info below. My favorite version of this dessert is one made with fresh peaches and a few drops of almond extract added to the whipped cream.  Sooooo good!  This crust shaped deeper in a pie plate, works for chocolate pies and cream pies as well.  It is a VERY sturdy crust. VARIATION:  Use raspberries, or blueberries instead.  If closer to goal, you can even use thinly sliced mango or peaches.  All versions are DELICIOUS!  You can also add softened cream cheese to the creamy filling and reduce the whipped cream. That makes it more like a cheesecake.  🙂

Many more delicious desserts await you in the best-selling Low Carbing Among Friends cookbooks by Jennifer Eloff and a group of extremely talented chefs, including George Stella!  Here’s a sampling of recipes you’ll find in them:  http://www.facebook.com/LowCarbingAmongFriends.  Order yours from Amazon or here:  http://amongfriends.us/order.php DISCLAIMER:  By personal choice, I receive no remuneration for this promotion.  I do so simply because these are GREAT cookbooks!

VARIATIONS:  Use other in-season fruit or berries of choice.

CRUST INGREDIENTS: 1  c. unsweetened coconut

1/2 c. chopped almonds

1/3 c. Splenda (or equivalent liquid sweetener)

2 ½ T. low carb bake mix or almond flour (or 1 T. coconut flour)

2 egg whites lightly beaten with a whisk until frothy

1 tsp. almond extract

Optional:  3 oz. softened cream cheese

TOPPING INGREDIENTS: 1 c. heavy cream, 1T. s/f syrup like DaVinci or Torani and 1 pt. fruit

DIRECTIONS: Line a pizza pan with foil.  Grease with butter a 9-10″ circle.  Combine all crust ingredients in a bowl and stir well.  Using fingers, spread and press firmly the coconut crust mixture into a 9-10″ circle on a greased sheet pan.  Bake at 325º for 20-25 minutes or until lightly browned.  Cool on a wire rack.  Refrigerate overnight. The day you want to serve, place crust on flat cake plate.  Whip cream with a splash of vanilla and sweetener of your choice (I like coconut or vanilla DaVinci sugar free syrup). I always add a dusting of glucomannan powder to my whipped cream when I need it to “firm it up” for things like this, but a sprinkle of dehydrated coconut milk powder will also firm up the whipped topping.  If doing the variation with cream cheese, I would add at this point and stir well. Spread whipped cream mixture evenly over coconut crust and top with raspberries, sliced strawberries or if on the fruit rung of OWL, this is good with thinly sliced peaches.  Chill for an hour and then cut into 8 wedges and serve.

NUTRITIONAL INFO: Serves 8, each serving (using strawberries) contains:

273 calories, 25 g  fat, 12 g  carbs, 5.1 g  fiber, 6.9 g  NET CARBS, 5 g  protein, 43 mg sodium

Mozzy Dough

Used in an Italian Chicken Tart

I’ve begun experimenting with a dough that is somewhere between the Flathead Pizza Crust recipe on the Diet Doctor’s website and Jennifer Eloff’s Miracle Dough recipe.  But the final result is a little easier to handle, roll, and manipulate than either of those recipes, in my experience.  This dough has good elasticity and flavor and numerous possible applications.  I can see I’ll be using this dough recipe a lot.

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:

2 c. shredded mozzarella cheese

2 T. melted butter

1 egg, beaten

½ c. Jennifer Eloff’s Gluten-Free Bake Mix

½ c. Carbquik

1 T. oat fiber

½ tsp. psyllium husk powder (I use NOW brand)

Dash each onion and garlic powder (omit for dessert applications)

DIRECTIONS:  Place mozzy cheese in glass or ceramic bowl and microwave on HI for about 1-1½ minutes to melt it.  Remove and stir with a fork.  Add the egg and melted butter and stir again.  Add the two bake mixes, oat fiber, psyllium and onion/garlic powder seasoning.  Stir to form a congruous ball of dough, making sure to get it all off the sides of the bowl.  Knead once or twice and proceed to make a pizza crust, pie crust, hand pies, sweet filled pastries (omit onion/garlic powder for sweet applications) or whatever application you dream up.  For pizza and pie crust, I bake at 350º for about 15-20 minutes to desired brown level.

NUTRITIONAL INFO:  Makes enough for a large pie-crust with lovely fluted edge, 4 hand pies, or a small 12″ pizza.

1/8 recipe contains: 186 calories, 15 g fat, 7.42 g carbs, 4.73 g fiber, 2.68 g NET CARBS, 12.3 g protein, 281 mg sodium

ENTIRE RECIPE CONTAINS:  1487 calories, 121.8 g fat, 59.4 g carbs, 37.9 g fiber, 21.5 g NET CARBS, 106.3 g protein, 2251 mg sodium (divide by number of servings/pieces for the specific application you use this for)

 

Strawberry Mug Cheesecake

If you love cheesecake but want it FAST, this is your recipe!  I had the tail end of a bag of strawberries in my freezer that needed using so I whipped up this delicious quick cheesecake for a cool afternoon treat on this hot, 94º day.  Of course, you could use fresh berries or other fruit of choice but you’ll have to recalculate the serving numbers for those changes.  My husband just loved this!  Said I could make it again just any old time!  🙂  This recipe is suitable once you get to the first, nuts and berries level of Atkins (Phase 2 OWL).  It is also suitable for other Keto diets and Primal Blueprint.

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. 🙂

VARIATION:  Make your favorite low-carb pie crust and fill with this mixture for a pie and recalculate adding in for the crust carbs.

INGREDIENTS:

1 c. frozen strawberries, thawed and drained of juice

3 oz. softened cream cheese

2/3 c. sour cream

1 c. heavy whipping cream

liquid Splenda (or sweetener of choice), to taste (about 10 drops)

DIRECTIONS:   Soften cream cheese on a paper plate either in microwave or at room temperature.  Place into food processor bowl.  Add the drained berries, sour cream and Splenda.  Process until smooth.   In a separate bowl, whip the cream until it forms soft peaks.  Scrape the strawberry mixture onto the whipped cream and fold the two together until well-blended.  Taste and adjust sweetener to taste.  Spoon equally into 6 serving mugs, ramekins, or dishes of choice.  Chill for 1 hour and serve.  This will firm up when the cream cheese re-chills.

NUTRITIONAL INFO:    Makes 6 servings (approx. 1/2 c.), each contains:

253 calories, 25 g fat, 5.93 g carbs, 0.76 g fiber, 5.17 g NET CARBS, 2.83 g protein, 71 mg sodium