Feeds:
Posts
Comments

Archive for the ‘Pies & Cheesecakes’ Category

Lime Tart

Lime Tart

This recipe is based on my Lemon Tart.  It used fresh squeezed lime juice (preferably Key limes) and lots of lime zest for intense flavor.  This is simply delicious!  This recipe is suitable for those who have reached Phase 2 Atklins OWL.  The crust makes an excellent all-purpose pie crust for other pies as well.  This crust does not get soggy on the bottom even after 4 days in the fridge!  It really tastes almost like a traditional flour pie crust to me!  Two large limes should yield enough juice and zest to make this recipe and you can substitute regular limes for Key limes in this.

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.  There are some of my recipes in alll volumes of the cookbooks with Volumes 8 & 9 almost exclusively my recipes! Order your 10-volume set TODAY for special discounted pricing! (volumes are always available individually).  You can order on Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

1 T. Key lime zest, grated

¼ c. fresh squeezed Key lime juice

¼ c. water

2/3 c. granular Splenda, erythritol (or other sweetener to equal 2/3 c. sugar)

6 T. unsalted butter

3 whole eggs

3 egg yolks (in addition to the whole eggs above)

Couple drops blue food coloring (Trust me, it will be green when stirred in)

1 prebaked  “Peggy’s Pie Crust”

DIRECTIONS:  Whisk the eggs, egg yolks and Splenda together in medium saucepan.  Add lemon zest, juice and water.  Whisk again to blend.  Cook over medium-low heat until mixture thickens, about 5 minutes.  Remove from heat and stir in remaining butter, stirring until melted.    Pour the filling into your pre-baked tart crust (I use a removable bottom non-stick tart pan) and cook 10-15 minutes more until set in center.  Remove from oven, cool and serve.  Can be eaten as is or topped with whipped cream (cream not included in nutritional info below).

NUTRITIONAL INFO: Makes 8 servings, each containing:  (does not include whipped cream topping)

310 calories, 28.7 g  fat, 10.1 g  carbs, 5.45 g  fiber, 4.65 g  NET CARBS, 9.1 g  protein, 88 mg. sodium

Advertisements

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 »

Raspberry Mini Cheesecakes

I tried my hand at a non-dairy cheesecake while test-driving a dairy-free diet for awhile some years back.  I adapted 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:

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 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, 63.7g fat, 20.15g carbs, 6.0g fiber, 14.15g NET CARBS, 11.7g protein,

22 mg sodium

 

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.

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)

Read Full Post »

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

 

Read Full Post »

 

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

Read Full Post »

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

Read Full Post »

Older Posts »

%d bloggers like this: