Buttoni's Low-Carb Recipes

Archive for the ‘Fruit Desserts’ Category

Yet another tasty use of my versatile Mozzy Dough recipe and a great way to use up half a can of opened lite cherry pie filling.  The hubs and I have been super strict, ultra low-carbing (under 20 NC a day) since the 1st of September.  We decided to treat ourselves tonight with something sweet.  These  took  a mere 35 minutes to make, start to finish.  I have a 24 slot non-stick mini-muffin pan that turned out to be perfect for this amount of dough and filling.  These come out to be 1.9 net carbs per piece, so an occasional indulgence like this can break the diet monotony without breaking the proverbial “carb bank”.  🙂  These are suitable for Atkins Phase 2 and beyond and most Keto diets.

INGREDIENTS: 

1 recipe my Mozzy Dough

½ can Lite Cherry Pie Filling

VARIATION:  Use other lite pie filling, like blueberry or what you make up from scratch with other fruit.  Another variation would be to dot each crust with 1/2 tsp. cream cheese before adding the fruit topping.  You will need to calculate numbers again if you do that. 

DIRECTIONS:  Preheat oven to 350º.  Make a batch of the Mozzy Dough.  After kneading the ball of dough until smooth, break off 1″ balls of dough and press one ball into each of the 24 slots of mini-muffin pans.   The “bowls” of dough will be quite shallow in the pan slots.  Spoon just 2 cherries (with dab of filling) into each slot neatly.  Pop into 350º oven and bake for around 15 minutes or until the “crust” is lightly browned around the edges.  Remove, cool 1-2 minutes and lift out with knife tip onto serving plate.  ENJOY!

NUTRITIONAL INFO:  Makes 24 Cherry Bites, each contains:

67 cals, 5.1g fat, 3.61g carbs, 1.71g fiber, 1.9g NET CARBS, 4.5g protein, 95 mg sodium (in cheese)

Click to enlarge

Click to enlarge

When I was in high school in Kansas, my best friend (also named Peggy) often had me over for dinner (we were neighbors).  Her mother was a former stage actress from Budapest who married an American Army officer during WWII.  To say her mother was a good cook would be a gross understatement.  Dinner at my friend’s house was quite the culinary experience, and as my parents were quite into gourmet cooking, I felt my ability to judge good food was well-honed by high school.

This wonderful apple dessert was like her signature dessert and it has since become a family favorite holiday dessert.  She gave my mother the recipe and I have cherished it ever since.  I have now reworked it for a low-carb lifestyle, using an entirely different crust.  I have also low carbed the filling.   The original recipe is made with all apples, a few raisins and the original crust had 1c. sour cream!  To be more authentic, you could go ahead and use sour cream for the cream called for in my pie crust below without much of a hike in carbs.  🙂  I have omitted the raisins entirely and have made mine with mostly chayote squash, with only one apple for flavor impact.  These bars definitely improve in flavor on day 2 as the rum mellows considerably overnight.

Just so I would know for myself, I worked up the nutritional numbers for making this with 5 small apples and no chayote squash and provide that info below for anyone interested in making this with all apples.  Doing so ups the carbs approximately 2 carbs per bar, which isn’t that bad a price for all apples, really.  🙂  For the holidays, I will definitely make this with all apples.  But the chayote/apple combo wasn’t bad and I would consider doing it this way again.

I hear zucchini makes a wonderful apple sub, but its moisture content in a pastry worries me a little, so I haven’t tried that apple sub yet.  I absolutely do not think this would be good with ALL chayote squash.

This dish should not be enjoyed until late in Atkins Phase 2 OWL due to the rum and apples.  I store my bars in an airtight container in the bottom of my fridge.  To be honest, they don’t usually last long enough to worry about freezing!  I’ve never frozen any of my low-carb pastries, so I don’t know how they’d freeze.

Chayote Squash (also called mirletons)

Chayote Squash (also called mirletons)

INGREDIENTS:

2  recipes Peggy’s “Flour” Pie Crust   (for gluten free, use your favorite gluten-free pie crust recipe)

1/3 c. granular Splenda (or equivalent sweetener of your choice)

2 chayote squash, peeled and sliced ¼-3/8″ thick

1 small delicious apple (2½” diameter), peeled and sliced ¼” thick

3/4 c. pecans, chopped

2 T. rum

1 T. fresh lemon juice

lemon zest of 1 lemon

3/4 c. granular erythritol (or equivalent sweetener of your choice)

2½ tsp. cinnamon

3 egg whites, beaten to frothy/soft peaks

DIRECTIONS:   You need a 8½” x 11½” baking pan for this recipe.  Preheat oven to 350º.  Make the double recipe of pie crust dough per that recipe’s instructions, adding the 1/3 c. Splenda to the mixture.   When pastry is kneaded into a solid ball of dough, form a log and break apart into 60% and 40% (bottom crust takes a little more dough than the top crust).

BOTTOM CRUST:  Take the larger piece of dough, shape in a rough log and place between two pieces plastic.  Roll out dough into a rectangle the size of the pan’s bottom plus the depth of the sides.  Dough will be fairly thin but still manageable.  The dough must be large enough go up the sides of the pan completely to the top and over the edge in order not to fall when baked.     Peel top plastic off carefully and fold in half/lift pastry into the pan.  Adjust pastry to fit.  Carefully remove second piece of plastic and fit pastry well into the walls and corners of the pan without tearing.  Allow pastry to lay over the top edge of the pan to “hold on” and not fall inward during baking.  Prick pastry with a fork at 2″ intervals to avoid it bubbling up during baking.  Bake for 10-12 minutes in a preheated 350º oven just begins to lightly brown.  Remove and cool while you make the filling.

FILLING:  Peel and slice chayote squash and microwave covered on HI for 8-10 minutes until soft.  Peel apple and place in bowl with chayote. Beat egg whites in a separate bowl with electric hand mixer until thick (thick and frothy/soft peaks).  Add nuts, rum, lemon juice and zest, erythritol and cinnamon to the apple/squash mixture and then fold in the beaten egg whites until the fruit and nuts are well-moistened.  Using a rubber spatula, scrape the filling into the half-baked crust.  Spread as evenly as possible, pushing up into corners of pastry.  Level the apples and squash pieces so no pointy bits are sticking up as they may tear the top pastry.  I’ve had that happen before.

TOP CRUST:  Roll the remaining ball of dough between the two plastic sheets, rolling it into a rectangle just a tiny bit larger than the top of the pan. Peel off top plastic and fold up/lift gently onto the filling, being sure the edges are fitting over the bottom crust.  Crimp the top crust onto the bottom crust with your fingers to seal it well.     Pop into hot 350º oven for about 22-25 minutes or until golden brown on the edges and done in the center.  Dough will be a tiny bit soft but dry to the touch.  It will look like the final product below/right when done.  Cool completely before slicing and refrigerating.

More delicious low-carb desert 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! (also available individually) from Amazon or here: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

NUTRITIONAL INFO:  Makes 24 bars/servings, each containing:

Click to enlarge

Click to enlarge

74.14 calories

6.43 g  fat

7.1 g  carbs, 5.33 g fiber, 1.77 NET CARBS

2.68 g  protein

61.33 mg sodium

40% RDA copper, 22% iron, 29% manganese

FOR THE CURIOUS:  With all apple filling, using 5 small 2½” apples:  93 calories, 7.5g fat, 10.06 g  carbs, 6.36 g  fiber, 3.7 net carbs

Click to enlarge

Peach Cobbler

This quick cobbler is made from canned, no-sugar-added peaches.  The pastry goes together real easily and you can be enjoying deliciously sweet cobbler in no time.  I find that even though these peaches are artificially sweetened, they are not, like most canned fruit, sweet enough for me using them straight out of the can.  Therefore I add a packet of Splenda or Stevia to the fruit every time.  That hasn’t backfired on me YET.  The peaches may vary from can to can, brand to brand, so do a taste test on YOUR peaches to decide if you want to add that additional packet of sweetener (or more, or none). You can substitute ¼ tsp. xanthan gum for the glucomannan powder as your thickening agent if you prefer.  This recipe is not suitable until the advanced fruits rung of the OWL ladder of Atkins, in pre-maintenance.  The crust is taken from KevinPa’s pie crust recipe, for those familiar with his baking prowess.

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.  Special pricing going on right now for the complete set of 10 volumes.  Our books are always available individually as well.  Order from Amazon or our direct order site: http://amongfriends.us/order.php

FILLING INGREDIENTS: 

2  14.5-oz. cans no-sugar-added peaches, water pack (or 3-4 c. sliced fresh peaches, peeled)

¼ tsp. cinnamon

Pinch nutmeg

½ tsp. glucomannan powder

1 packet stevia or Splenda

2 T. unsalted butter (plus 1 T. more to grease the baking dish)

CRUST:

1 c. + 2 T. Carbalose flour (use Jennifer Eloff’s Gluten-Free Bake Mix for a gluten-free version)

6 T. resistant wheat starch (use arrowroot powder for gluten-free)

½ c. + 1 T. palm shortening or butter

¼ tsp. salt

¼ c. ice cold water

DIRECTIONS:  Drain the liquid off just ONE of the cans of peaches (unless you like your cobbler super juicy.  You will want the juice from the second can in this recipe.  Grease the bottom and sides of an 8″x11″ baking dish with 1 T. softened butter.  Set aside.  In a medium mixing bowl, mix the peaches, peach juice, cinnamon, nutmeg, stevia and glucomannan powder (or xanthan gum).  Stir well and pour into buttered baking dish.  Dot with the 2 T. of butter.  Preheat your oven to 350º.

For the crust, in a mixing bowl, measure out the dry ingredients and add the butter or palm shortening. Using a fork or pastry cutter, cut the shortening into the flour to break it up until the mixture resembles coarse cornmeal and the shortening is well-blended.  Slowly add the water, a little at a time and begin to stir into a solid dough.  Do not overwork the dough.  When you can form it into a single ball, it’s ready to roll.  I have two sheets of plastic I use for rolling out dough, but two pieces of any plastic wrap will do.  Moisten your counter top so the bottom piece remains still while you work.  Place dough on the bottom plastic and cover with a second sheet of plastic and roll the dough slightly larger than your baking dish. Lift the top piece of plastic off the dough gently and lifting up the bottom sheet of plastic, invert the dough onto your cobbler (folding the dough in half helps to lift it).  Trim off the excess dough about ¼-½” beyond the pan edges and crimp the edge inward so that it is entirely inside the dish.  Decorate the top with any surplus dough if you like.  I like to roll it again and cut out leaves and a representation of the fruit in the filling to dress up the tops of cobblers.  This time I also took a pastry brush and dipped into some watered down food coloring for added effect.  I sprinkled erythritol onto the cut-out peach as well.   Pop into preheated 350º oven for about 25 minutes or until lightly golden on top.  Cool slightly before attempting to dip up.

NUTRITIONAL INFO:  Makes 6 servings, each contains:

330 calories, 26.3 g  fat, 21.27 g  carbs, 13.17 g  fiber, 8.1 g  NET CARBS, 1.23 g  protein. 108 mg sodium

Click to enlarge

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

 

Chocolate Blueberries

Chocolate Blueberries

There’s no law says you have to do chocolate covered STRAWBERRIES for your special occasions.  Other berries (or pineapple chunks) will work, too!  Today, I had big, plump blueberries in the fridge and wanted something sweet.  🙂

This recipe makes a pretty big batch of the chocolate sauce, around 1¼ cups, so I’m providing the per teaspoon nutritional info.  One teaspoon will definitely coat 1 blueberry, maybe even two.  This recipe is suitable once you reach the berries level of Phase 2 Atkins or for Keto diets as well.

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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS/NEEDS:

Some toothpicks

Fresh blueberries (pick the biggest ones in the carton)

Half lemon, orange or apple (for toothpick serving post)

1 c. sugar free chocolate chips

1 square unsweetened baking chocolate

¼ c. melted butter

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

6 drops liquid Splenda or other liquid sweetener to taste

DIRECTIONS:  First, push a toothpick through the number of large berries you want to make.  Push through the stem scar but not quite all the way out the top.  Lay them aside until the chocolate sauce is made.  Set the lemon half cut side down on your serving plate and set aside.

CHOCOLATE SAUCE:  In a small saucepan, melt the butter and coconut oil in a double boiler over medium heat or use a makeshift double-boiler, 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 in the hot melted oil/butter.  Add the chocolate chips, stirring constantly so the chocolate will stay smooth.

ASSEMBLY:   Take each berry pick and dip the berry just deep enough into the chocolate sauce to coat the berry.  Lift carefully straight up and let it drip, rolling to even the chocolate as evenly as you can get it.  When it appears to be stopped dripping, carefully poke the berry pick into the lemon half.  Repeat for all berries.  It will take about ½ tsp. chocolate sauce to coat each berry. Refrigerate any leftover sauce for future use on more berries or for a chocolate shell coating for vanilla ice cream bars.  Pop the plate into the refrigerator for about 10-15 minutes so the chocolate can harden.  When the chocolate is hard to the touch, ENJOY!  These should pretty much go from fridge to mouth or they will melt, so it’s not really a good party food siting around on a buffet table.  They are best served right from the fridge.

VARIATIONS:   Big fresh strawberries, pineapple chunks, or orange segments with outer skin/membrane removed.

NUTRITIONAL INFO (sauce only):  Makes about 1¼ cups sauce (20 T.= 60 tsp.).  Each tsp. should coat 1-2 berries.  The berry will add another 0.2 net carbs.  Each teaspoon of sauce contains

19 cals, 1.79g fat, 0.55g carbs, 0.21g fiber, 0.34g NET CARBS (the blueberry adds 0.2 g additional net carbs, so one berry treat has 0.56 NET CARBS total), 0.2 g  protein

 

Yet another tasty use of my versatile Mozzy Dough recipe and a great way to use up half a can of opened lite cherry pie filling.  The hubs and I have been super strict, ultra low-carbing (under 20 NC a day) since the 1st of September.  We decided to treat ourselves tonight with something sweet.  These  took  a mere 35 minutes to make, start to finish.  I have a 24 slot non-stick mini-muffin pan that turned out to be perfect for this amount of dough and filling.  These come out to be 1.9 net carbs per piece, so an occasional indulgence like this can break the diet monotony without breaking the proverbial “carb bank”.  🙂  These are suitable for Atkins Phase 2 and beyond and most Keto diets.

When you purchase our cookbooks, we would sure appreciate you stopping by Amazon to leaving a review at this page.

INGREDIENTS: 

1 recipe my Mozzy Dough

½ can Lite Cherry Pie Filling

VARIATION:  Use other lite pie filling, like blueberry or what you make up from scratch with other fruit.  Another variation would be to dot each crust with 1/2 tsp. cream cheese before adding the fruit topping.  You will need to calculate numbers again if you do that. 

DIRECTIONS:  Preheat oven to 350º.  Make a batch of the Mozzy Dough.  After kneading the ball of dough until smooth, break off 1″ balls of dough and press one ball into each of the 24 slots of mini-muffin pans.   The “bowls” of dough will be quite shallow in the pan slots.  Spoon just 2 cherries (with dab of filling) into each slot neatly.  Pop into 350º oven and bake for around 15 minutes or until the “crust” is lightly browned around the edges.  Remove, cool 1-2 minutes and lift out with knife tip onto serving plate.  ENJOY!

NUTRITIONAL INFO:  Makes 24 Cherry Bites, each contains:

67 cals, 5.1g fat, 3.61g carbs, 1.71g fiber, 1.9g NET CARBS, 4.5g protein, 95 mg sodium (in cheese)

Strawberry German Pancake

Who says you have to make stuffed, savory dishes with spaghetti squash?  Instead make a fluffy dessert pancake!

This is my low-carb version of a very old recipe my Mom used to make with peaches.  Mine has less egg in it than is typical (I’m not too fond of eggs). This came out delicious and my husband, who dislikes all things I serve him with spaghetti squash, could NOT tell it was even in this creation!  Don’t ya just love when you can fool someone’s taste buds that way?  🙂 Unable to find my old recipe, I just started without one.  I first cooked the squash and forked out 1 c. of the threads for this recipe, storing the rest in the freezer for another use.   Then I started throwing things on top of that into the bowl.   Sometimes the ingredients just click!  🙂  This is not suitable until the berries rung of the OWL ladder.  Anyway, I think you’ll like this should you decide to give it a go.

VARIATION:  Use fresh peaches and sugar-free peach jam instead of the strawberries. (will be higher carbs however)

INGREDIENTS FOR PANCAKE: 

1 c. cooked spaghetti squash threads

1 oz. cream cheese

2 T. butter, unsalted

2 beaten eggs

1½ pkt. Truvia sweetener, or equivalent sweetener of your choice

2 tsp. DaVinci Vanilla sugar-free syrup (or ¼ tsp. vanilla extract)

2 T. golden flax meal  (or 2 T. almond flour, or 1 T. coconut flour)

1 T. sugar-free strawberry preserves

3 oz. sliced strawberries

WHIPPED CREAM TOPPING:  1/3 c. cream, whipped.  Add 1/8 tsp. vanilla & 3 drops liquid sweetener. Stir.

DIRECTIONS:  Microwave on HI a seeded spaghetti squash half cut-side down in ½” water for 13-15 minutes.  Fork out 1 c. of the threads into a mixing bowl.  Store the rest in your fridge or freezer for another use.  Preheat oven to 350º.  While squash threads are still hot, mix in cream cheese and butter to melt.  Stir well.   Add eggs, sweetener, DaVinci syrup, flax meal and sliced strawberries.  Stir well.  Pour into buttered pie plate or quiche dish.  If you prefer a perfect circlar appearance, pour into buttered individual 4″ round mini pie/cake pans.  Bake at 350º for about 20-25 minutes (only 15 min. for smaller round ones) or until center is set.  Remove and cool almost completely (top layer cannot be even warm really, but bottom one will still be) or the whipped cream topping will melt and be a runny mess, spoiling visual appearance greatly.  Cut into quarters and carefully lift 1 quarter out onto each of 2 serving plates.  Spread half the strawberry preserves on each in a thin layer.  Place another quarter of the pancake nicely on top and top with half the whipped cream topping.  Serve at once and ENJOY!

NUTRITIONAL INFO:    Makes 2 servings each containing:  (calculated using flax meal):

356 calories, 29 g  fat, 12.5 g  carbs, 4.85 g  fiber, 7.65 g  NET CARBS, 10.5 g  protein, 217 mg sodium

 


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