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Archive for the ‘Pies & Cheesecakes’ 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.

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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Raspberry Mini Cheesecakes

I tried my hand at a non-dairy cheesecake by adapting a Blueberry Cardamom Cheesecake recipe at LifeIsStillSweet.com . I put no cardamom or lemon juice in my raspberry version.  I added some almond flour to the middle layer, and I changed up the sweeteners, as honey and dates are just too high in carbs for me.  I also decided to use coconut cream rather than coconut milk, as I find it richer.  This is still quite high in carbs and calories (one of the highest carb counts on my website, in fact), even with my changes.   So this special treat will be reserved for holidays and special occasions.  This recipe is suitable for Phase 2 OWL of Atkins.   Primal/Paleo folks will likely want to use the honey in the fillings and dates in the crust called for in the inspirational recipe, in lieu of the sweeteners I used below.  Below is the mini non-stick springform pan I used:

Our latest LOW CARBING AMONG FRIENDS, Volume 8 and soon-to-be-released Volume 9 are almost exclusively comprised of my recipes!  Included are a few tasty new creations of my friends George Stella and Jennifer Eloff.   EARLY BIRD SECRET SALE!!  For estimated October delivery on Vol. 9, order it or any of our cookbooks at https://amongfriends.us/Secret-SALE.php or at Amazon.

Click to enlarge. 4 3/4″ diameter

CRUST:

½ c. pecans, chopped

½ c. walnuts, chopped

3 T. granular erythritol (or sweetener of your choice)

¼ tsp. cinnamon

1 T. coconut oil

BOTTOM VANILLA LAYER:

1 c. raw cashew nuts, soaked in water for 2 hours

¼ c. almond flour

6-8 drops liquid stevia extract

2 T. coconut oil

¼ c. coconut cream

1½ tsp. vanilla

TOP RASPBERRY LAYER:

3/4 c. fresh raspberries

¼ c. coconut cream

2 T. coconut oil

6-8 drops liquid stevia extract

DIRECTIONS:  Soak cashews for 2 hours in water to soften them and set aside for now.

Measure all crust ingredients into a food processor and pulse to blend into a “dough”.  Press half the crust into the bottom of two greased or non-stick mini cheesecake springform pans.  Chill crusts while you wait on the cashews to soften.  Wash processor parts.

Drain water off cashews and place them in food processor bowl.  Measure all other vanilla filling ingredients into the bowl except sweetener.  Pulse until completely smooth and add sweetener slowly, pulse and taste to get it as sweet as you like.  Brands of sweetener vary greatly.  Spoon half the mixture onto each chilled crust and spread top even.  Chill while you make the raspberry top layer.  Wash processor parts.

Place berries in processor bowl.  Add coconut oil and cream and pulse to puree.  Add sweetener slowly again, tasting as you add between pulses, until you get the proper amount for your taste.  If your berries are real sweet, you may want less sweetener; you may need more if they are tart.  Spread half the fruit mixture evenly on top of each cheesecake, trying not to disturb the vanilla layer.  Optional garnish can be a single berry in the center or a sprig of mint.

Chill for 2 hours.  Each mini cheesecake serves two people as it is so rich.

Sliced View

   Sliced View

NUTRITIONAL INFO:   Makes 2 mini cheesecakes.  Serving= ½ cheesecake.  Each serving  contains:

636 cals, 64g fat, 20.15g carbs, 6g fiber, 14.15g NET CARBS, 11.8g  protein, 22 mg sodium

 

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Pumpkin Pie

Individual pies (4″ mini pie pans) using FRESH pumpkin

This is my favorite traditional pumpkin pie filling recipe.  I have been baking this recipe of my mother’s for many years now.  It is very light and fluffy as the egg whites are whipped separately.   Of course, those still on Induction will need to leave off crust as shown to the right.  It’s very good that way!

Pumpkin Pie Filling

  9″ large crustless pie using canned pumpkin

Those that are already to the OWL Phase 2 level of Atkins can pour this filling into an uncooked low-carb pie crust of your choice and then bake.  Mine are shown on my “Flour” Pie Crust.  With that crust recipe, each pie (minus topping) contains 9 net carbs. It looks a little dark because I was out of golden flax meal and had to use my 50:50 mixed flax meal.   I usually use canned pumpkin for this but tried it with fresh today and it was delicious, although a tad milder in flavor I think.    This recipe is suitable for Induction if made crustless.  All other phases of Atkins and Keto diets can enjoy these small pies.

Our latest LOW CARBING AMONG FRIENDS, Volume 8 and soon-to-be-released Volume 9 are almost exclusively comprised of my recipes!  Included are a few tasty new creations of my friends George Stella and Jennifer Eloff.   EARLY BIRD SECRET SALE!!  For estimated October delivery on Vol. 9, order it or any of our cookbooks at https://amongfriends.us/Secret-SALE.php or at Amazon.

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor 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:

1/2 c. granular Splenda (or equivalent sweetener of your choice)

1 T. erythritol (or pinch stevia extract)

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground ginger (optional)

1/8 tsp. salt

1 c. canned or fresh baked pumpkin flesh (NOT pumpkin pie filling!)

1/2 c. heavy cream

3 large eggs, separated per directions below

1 recipe my “Flour” Pie Crust

DIRECTIONS:  Make pie crust by that recipe’s directions.  Roll and shape in pie pan(s) of your choice

For the filling, break and beat one whole egg in a medium mixing bowl.  Take out another medium mixing bowl.  Separate the two remaining eggs, putting the yolks into your first bowl with the whole beaten egg.  Put the whites in a clean, dry, separate bowl.

In the bowl with the 1 whole egg and 2 yolks, add all other pie ingredients.  Beat will with a stick blender or hand mixer until smooth, especially if using fresh pumpkin, as it can be lumpy.  Slowly stir in the cream and blend until smooth.

Beat the 2 egg whites to “stiff peak” stage using an electric mixer.  With a rubber spatula, fold the beaten whites into the pumpkin mixture.  When all is incorporated well, pour the mixture into 4 mini pie crusts.  For the crustless version, pour into a buttered baking dish.  For the large pie version, pour into an uncooked, prepared 9″-10″ low-carb pie crust positioned in your pie plate.

IMPORTANT:  For the large pie version, if you use an 8″ pie plate, this amount of filling will likely overflow during baking.  If that’s the only size pie plate you have, only fill the prepared crust 3/4 full.  Put remaining filling into a buttered small dish to bake separately for the kids, who often don’t like crust anyway.

Bake at 350º for 40-45 minutes.  Filling will puff way up during cooking and then fall level when removed from the oven and cooled.  When totally cooled, Serve with a dollop of whipped cream sweetened with the sweetener of your choice.

NUTRITIONAL INFORMATION (for filling):   Makes 4 servings, each contains:  (Does NOT include topping or crust)

191 cals, 15g fat, 9.52g carbs, 2.2g fiber, 7.5g NET CARBS, 6g  protein, 72 mg sodium

NUTRITIONAL INFORMATION (for crust):  Entire crust contains:  (divide by # servings)

612 cals, 70.7g fat, 70.8g carbs, 63.84g fiber, 6.8g NET CARBS, 26.4g protein, 648 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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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

 

 

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Pumpkin Pie Filling

           Pumpkin Pie Filling

This is my favorite traditional pumpkin pie recipe!  My recipe is very light and fluffy and the cloves doesn’t overtake the entire flavor.  Of course, those still on Induction will need to bake and serve crustless, but those already to the OWL Phase 2 level of Atkins can pour this filling into an uncooked low-carb pie crust of your choice and then bake.  I have only made this pie filling with  fresh baked pumpkin one time and found it so tasteless (though I just don’t know why) I have never used anything but canned pumpkin for this ever since.

INGREDIENTS:

1/2 c. granular Splenda (or equivalent sweetener of your choice)

2 T. erythritol (or pinch stevia extract)

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground ginger

1/8 tsp. salt

1 c. canned pumpkin (NOT pumpkin pie filling!)

1/2 c. heavy cream

3 large eggs, separated per directions below

DIRECTIONS:  Break and beat one whole egg in a medium mixing bowl.  Take out another medium mixing bowl.  Separate the two remaining eggs, putting the yolks into your first bowl with the whole beaten egg.  Put the whites in a clean, dry, separate bowl.

In the bowl with the 1 whole egg and 2 yolks, add all other pie ingredients.  Beat will with a stick blender or hand mixer until smooth, especially if using fresh pumpkin, as it can be lumpy.  Slowly stir in the cream and blend until smooth.

Beat the 2 egg whites to “stiff peak” stage using an electric mixer.  With a rubber spatula, fold the beaten whites into the pumpkin mixture.  When all is incorporated well, pour the mixture into either a buttered baking dish (if making crustless) or into an uncooked, prepared 9″-10″ low-carb pie crust positioned in your pie plate.

IMPORTANT:  If you use an 8″ pie plate, this amount of filling will likely overflow during baking.  If that’s the only size pie plate you have, only pour the crust 3/4 full and put remaining filling into a buttered small dish to bake separately to avoid this problem.

Bake at 350º for 40-45 minutes.  Filling will puff way up during cooking and then fall level when removed from the oven and cooled.  When totally cooled, Serve with a dollop of whipped cream sweetened with the sweetener of your choice.

NUTRITIONAL INFORMATION:   Serves 8, each contains:     (Does NOT include topping or crust)

95.38    calories, 7.53 g.  fat, 4.76 g.  carbs, 1.1 g.   fiber, 3.9 g  NET CARBS, 3.03 g.  protein, 36 mg. sodium

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SstrawberryPie

Strawberries are in season!  Make your family one of these delicious strawberry pies!  I like to use xanthan gum to thicken up a fruit filling, but chia seeds or glucomannan will also do that job for you if you prefer.  And with the xanthan gum, it doesn’t go watery on you and ruin the crust overnight in the fridge!  My hubby’s reaction was  “This is like REAL pie!”  But it’s low-carb all the way folks!  This recipe is not acceptable until you reach Atkins Phase 2.  Keto dieters can have this if the carbs will fit into your daily limits.  For those that find this crust too high in carbs, I have other pie crust recipes that are quite a bit lower in carbs than this particular Nutty Pie crust.  Click the “Pie Crust” category on the right side of the page to check out my lower carb crusts.

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:

1½ pints strawberries, stemmed (reserve 1 large whole berry for center decoration)

1 “Nutty” Pie Crust, baked

1 c. water

Sweetener of your choice to taste

Red food coloring (optional)

More liquid Splenda or Stevia to taste for whipped cream topping

Dash vanilla

1½ c. heavy cream

xanthan gum (1/8-¼ tsp.)

DIRECTIONS: Put 5 berries into a food processor or blender.  Slice remaining berries into a  medium bowl.  Add the 1c. water to the berries in the blender/processor and puree until smooth.  Pour this mixture into in small saucepan and heat over medium heat.  Add Splenda and quite a few drops red food coloring and stir, repeating until you get a nice red glaze color.  When it comes to a slow boil, lower heat to a slow simmer and begin dusting with xanthan gum, stirring well between additions, allowing it to thicken.  Will take several additions to get glaze thick enough.  When satisfactorily thick remove from heat and pour over sliced berries. Stir well to coat all berries and pour into baked, cooled pie shell.  In clean bowl, whip the whipping cream.  When nice and thick, add a dash of vanilla and your preferred sweetener to taste.  Spread topping over berries and decorate center with whole berry, or fan slice it and spread the layers out a bit.  A couple of fresh mint leaves (if you grow mint) placed aside the berry looks lovely.

NUTRITIONAL INFO: Serves 8, each serving contains:

198.3 calories, 16.8 g  fat, 14.9 g  carbs, 8.14 g  fiber, 6.77 g  NET CARBS, 5.2 g  protein, 80 mg sodium

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