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Archive for the ‘Fruit Desserts’ Category

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

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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.

Our last two LOW CARBING AMONG FRIENDS cookbooks, 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.   EARLY BIRD SECRET SALE!!  Special pricing and limited time free shipping so hurry and place your order.  Or 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 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 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)

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Peach Cobbler

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.  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

FILLING INGREDIENTS: 

2  14.5-oz. cans no-sugar-added peaches (packed in water)

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

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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.

If you’ve already purchased a copy, I sure would appreciate your taking a moment to stop by and leave a review of any recipe you’ve tried:  https://www.amazon.com/Atkins-friendly-Wheat-free-Sugar-free-Gluten-free-Cookbooks/dp/099829974X/ref=sr_1_1?s=books&ie=UTF8&qid=1523112817&sr=1-1&keywords=Low-Carbing+Among+Friends+Volume-8

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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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

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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

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Blackberry Coconut Smoothie

This is one of my oldest blog recipes but still a favorite smoothie at our house.  Very refreshing and a wonderful summertime treat or dessert!  Just made some last night in fact.  This recipe is not suitable until the nuts and seeds rung of the Atkins OWL carb reintroduction ladder.  It is perfectly OK for Paleo-Primal folks as well. The sweetener I used has no carbs, so if you use one with a bulking agent, you will need to add in those carbs to the numbers below.   Of course, you can always add protein powder to this if you wish, but be sure to add in those carbs to the stats below.

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

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.

INGREDIENTS:

6 T. coconut cream (this is NOT cream of coconut bartenders use, which has added sugar & carbs)

3/4 c. blackberries

½ c. water

about 3/4 c. ice cubes

Your preferred sweetener to taste

DIRECTIONS: Put everything in the blender and let ‘er rip until all is smooth and ice is no longer in chunks.  The coconut cream will thicken it adequately.  Pour into a glass and ENJOY!

NUTRITIONAL INFO:  Makes 1 smoothie which contains:

193 calories, 24.5 g  fat, 13.4 g  carbs, 6.7 g  fiber,  6.7 g  NET CARBS, 1.5 g protein, 16 mg sodium

 

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