Feeds:
Posts
Comments

Archive for the ‘Fruit Desserts’ Category

Blackberry Cobbler

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

 

Advertisements

Read Full Post »

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

 

Read Full Post »

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)

Read Full Post »

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

 

Read Full Post »

Click to enlarge

Truly my favorite dessert!

My husband and I just adore blackberry cobbler.  It has always been my favorite dessert int he world.  I make a fairly small pan of this using my “Flour” Crust with some regularity.  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

 

Read Full Post »

0131

This is the dessert I am making for Christmas this year.  It’ll just be the two of us and my husband’s brother visiting from up around Dallas.

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 after WWII.  To say Peggy’s 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 also well-versed in gourmet cooking, I felt my ability to judge really good food was well-honed by this age.

This wonderful apple dessert, much like hand pies, was Peggy’s mom’s signature dessert.  My family fell in love at first bite!  It has since become a family favorite holiday dessert offering.  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 as they add so many carbs.  I use 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 so I like to make them the day before I plan to serve.

Just for the heck of it, I worked up the nutritional numbers for this made 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.  Holidays are supposed to be “special occasions”, non?  🙂  Today I plan to make this with all apples, as it’s Christmas once again.

I hear zucchini makes a wonderful apple sub, but the unpredictability of its moisture content in a pastry worries me greatly, so I haven’t tried that in this recipe.  As it is consumed hand-held a soggy crust can’t be tolerated for hand eating.  I absolutely do not think this recipe would be good with ALL chayote squash, so I will never go down that road for this favorite.

This dish is not suitable 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 (or zucchini) , 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.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  Books are on sale right now (some as low as $9.77) with free shipping in the USA.  You can place your order today for any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review here.

NUTRITIONAL INFO:  Makes 24 bars, each contains:

Click to enlarge

Hot from the oven

74.14 cals, 6.43g fat, 7.1g carbs, 5.33g fiber, 1.77g NET CARBS, 2.68 g  protein, 61.33 mg sodium

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

Read Full Post »

Tarte Tatin

Gluten-Free apple Tarte

Holidays always make me remember desserts my mother loved to serve at this time of year.  The well-known French apple Tarte Tatin is one of those.  My low-carb version has a much thinner cake layer than is typical of this famous dessert.  My husband and I really liked this conversion.  I serve mine with a dollop of whipped cream on top.  I apologize for the photo quality, but this picture was taken with my very first digital camera, in the evening when natural light just isn’t there.  I’m going to have to bake this again and get a prettier picture next time.  But the photo can’t take away the fact that this recipe is absolutely delicious!  If you decide to give this one a go, you’ll be glad you did!

VARIATIONS:  Although Tarte tatin is only made with apples, this basic concept can be made with strawberries or raspberries and carbs will go down.  Pear or peach slices also do well in this but carbs will go up with those choices.

This recipe is not suitable until the higher carb fruit rung of the Atkins Phase 2 OWL carb re-introduction ladder, as you approach Maintenance.  This dessert would be acceptable for a Paleo-Primal liefstyle provided you substituted REAL honey for the sugar-free honey and subbed in REAL maple syrup for the Cary’s sugar-free maple syrup called for below.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  Early orders can be delivered by Thanksgiving.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order today.  You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review at this site

INGREDIENTS:

For the Apple filling:

4 T. total unsalted butter or ghee

11 oz. apple, peeled and sliced thin (I used 1 large JonaGold)

½ tsp. cinnamon

¼ tsp. nutmeg

2 T. sugar-free maple syrup (I used Cary’s)

¼ tsp. grated lemon zest

For the bottom Cake Layer:

½ c. almond butter

2 T. coconut milk

2 eggs, beaten

1 tsp. vanilla extract

4 T. sugar-free honey (I buy at Walmart)

½ tsp. baking powder

¼ c. almond flour

1 T. coconut flour

¼ glucomannan powder (for best texture)

DIRECTIONS:  Grease bottom and sides of a non-stick tarte pan with 1 T. of the butter and set aside.  Melt remaining 3 T. of the butter in a non-stick skillet.  Add cinnamon, nutmeg to the skillet and stir.  Add sliced apples and saute them for 3-4 minutes until apples begin to soften.  Turn off heat. Using a fork or small tongs, remove apples and layer them in the bottom of the tart pan.  You should have enough apple slices for a single layer of apples in a standard tart pan.  with the help of a spatula or heat-proof rubber spatula, scrape out and drizzle any buttery juices left in the skillet over the apples.  You don’t want to wast any of that rich flavor.  Grate lemon zest over the apples and finally drizzle the maple syrup over the apples.

Now to make the cake.  Preheat oven to 350º.  In a medium bowl, measure out the almond butter.  Add the coconut milk, imitation honey and stir with a rubber spatula until fairly smooth. Add the vanilla and beaten eggs.  Beat a minute or two to achieve a smooth liquid batter.  Measure the almond flour on top, then the coconut flour and finally the baking powder.  Beat with the spatula until smooth.  Evenly pour the cake batter over the apples, gently coaxing it out to the edges of the pan.    Pop into 350º preheated oven for about 20 minutes.  This does not rise very much and it will be completely dry to the touch in the center when done. Toothpick test will come out clean at the center.  Remove tart from the oven and cool for awhile.  While still a little warm, invert your serving plate over the tart pan or pie plate and using two hands, holding tightly, flip tart pan and serving plate over and the tart should fall neatly onto the serving plate.  Gently re-place any apples that may have stuck to the pan.  Cut into 8 slices and serve with sweetened whipped cream if desired.

NUTRITIONAL INFO:   Makes 8 servings each contains:  (does not including any whipped cream topping)

235 calories, 19.5 g  fat, 11.6 g  carbs, 2.76 g  fiber, 8.94 g NET CARBS, 5.1 g  protein, 125 mg sodium

Read Full Post »

Older Posts »

%d bloggers like this: