Buttoni's Low-Carb Recipes

Archive for the ‘Puddings & Mousses’ Category

I got this idea from a cheesecake pudding recipe of Linda Genaw I have made many, many times.  I have added a little ricotta cheese to her basic recipe, Increased the whipped cream and added gelatin (to firm it up) to make up for the lower amount of cream cheese.  The flavoring I chose for this version was mandarin orange.  It was yummy!  My husband and I loved this one!  This recipe is suitable for all Atkins phases and all keto diets.  Not suitable for Paleo due to all the dairy products.

INGREDIENTS:

2 c. heavy cream

6 oz. cream cheese, softened

½ c. ricotta cheese

½ c. sour cream

½ c. Splenda granular or equivalent of your favorite sweetener

Liquid sweetener (I used Splenda) to bring to your desired taste

10 drops Boyajian Pure Orange Oil

1 tsp. unflavored gelatin powder

3 T. madarin orange juice drained from can

2 c. canned mandarin oranges, drained (reserving 3 T. for dissolving gelatin)

DIRECTIONS:  Whip the heavy cream in a medium mixing bowl to nice soft peak stage.  Set aside.  Open and drain canned mandarin oranges reserving 3 T. of the juice to dissolve gelatin in.  Place the orange sections in a food processor or blender.  Process the fruit until smooth.  Bring the 3 T. mandarin orange juice to a boil, add gelatin and stir until dissolved.  To the processor or blender, add all remaining ingredients.  Process until all is well blended.  Spoon into eight 1-cup ramekins or serving dishes of choice.  Optional garnish (not included in nutritional stats): 1-2 extra orange sections if desired. Chill for at least 1-2 hours or until it firms up nicely.

NUTRITIONAL INFO:   Makes eight 1-cup servings, each contains:

369 cals, 34g fat, 9.26g carbs, 0.56g fiber, 8.7g NET CARBS, 8.37g protein, 119mg sodium

CoffeeMousse-1

This one’s for all you coffee lovers out there!  This is delightfully light after a big meal.  Been making this since before low-carb was a household word!  This recipe is even OK for Atkins Induction and Keto diets alike, without modifications.

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.  Our cookbooks are filled with tasty dishes from famous low-carb Chef George Stella, Jennifer Eloff herself, and other talented cooks (myself among them).  Order your set today, or you can order individual volumes if you prefer.  These make wonderful gifts!  Special pricing on the 10-volume set!  Order at Amazon or get your special pricing at our direct order site: http://amongfriends.us/order.php

INGREDIENTS: 1½ tsp. unflavored gelatin stirred into 2 T. cold water

1 tsp. instant freeze-dried coffee crystals, dissolved in 2T. boiling water

2 pkts. Splenda, Truvia or sweetener of your choice

1 T. butter, unsalted

1 ice cube

4 oz. heavy cream, whipped

½ tsp. vanilla

DIRECTIONS:  Sprinkle gelatin over 2T. cold water in small saucepan.  Stir and let stand for 1 minute.   Add 2 T. more water and bring the mixture to a boil.  Lower heat to lowest setting.  Add the coffee granule/hot water mixture.  Heat this mixture stirring constantly until gelatin appears to be completely dissolved.  Add butter and stir until melted. Remove from heat.  Stir in sweetener, ice cube and stir until ice is melted and mixture begins to thicken.

In separate bowl, whip heavy cream until thick, add vanilla and stir to blend.  Reserve 2-3 T. for garnish. When the mocha mixture is cooled down, slowly stir most of the whipped cream (be sure you saved out 2-3 T. for garnish) into the mocha mixture.  Spoon into two pretty clear serving dishes.  Top with a nice dollop of sweetened whipped cream that you reserved.  Sprinkle a few crushed coffee granules over each serving and garnish with a sprig of mint or a strawberry slice.  Chill.

NUTRITIONAL INFO:  Makes two servings, each containing:

258 cals, 28 g fat, 2.6g carbs, 0g fiber, 2.6 NET CARBS, 1.56g protein, 24 mg sodium

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 Volume 8! You’ll LOVE these delicious recipes, so order your cookbooks from Amazon  or our direct order site: amongfriends.us/order.php.   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

 

 

CoffeeMousse-1

This one’s for all you coffee lovers out there!  This is delightfully light after a big meal.  Been making this since before low-carb and keto were household words!  This recipe is  suitable for all phases of Atkins and Keto diets.

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.  Order yours today, individually or the complete set of 10 volumes (special pricing).   Order at Amazon or get special pricing at our direct order site: http://amongfriends.us/order.php

INGREDIENTS: 1½ tsp. unflavored gelatin stirred into 2 T. cold water

1 tsp. instant freeze-dried coffee crystals, dissolved in 2T. boiling water

2 pkts. Splenda, Truvia or sweetener of your choice

1 T. butter, unsalted

1 ice cube

4 oz. heavy cream, whipped

½ tsp. vanilla

DIRECTIONS:  Sprinkle gelatin over 2T. cold water in small saucepan.  Stir and let stand for 1 minute.   Add 2 T. more water and bring the mixture to a boil.  Lower heat to lowest setting.  Add the coffee granule/hot water mixture.  Heat this mixture stirring constantly until gelatin appears to be completely dissolved.  Add butter and stir until melted. Remove from heat.  Stir in sweetener, ice cube and stir until ice is melted and mixture begins to thicken.

In separate bowl, whip heavy cream until thick, add vanilla and stir to blend.  Reserve 2-3 T. for garnish. When the mocha mixture is cooled down, slowly stir most of the whipped cream (be sure you saved out 2-3 T. for garnish) into the mocha mixture.  Spoon into two pretty clear serving dishes.  Top with a nice dollop of sweetened whipped cream that you reserved.  Sprinkle a few crushed coffee granules over each serving and garnish with a sprig of mint or a strawberry slice.  Chill.

NUTRITIONAL INFO:  Makes two servings, each containing:

258 cals, 28 g fat, 2.6g carbs, 0g fiber, 2.6 NET CARBS, 1.56g protein, 24 mg sodium

Lemon Ambrosia

This is a modification of a dessert my mother used to make that also had crushed pineapple and chopped maraschino cherries in it.  I’ve left out the high carb items and come up with something just as pleasing for me. This is a very easy and light summertime dessert.  It’s also good done with lime jello.  This also makes a nice no-bake pie filling for your favorite low-carb pre-baked nut-based crusts.  This is not suitable for Atkins Induction due to the coconut and pecans.

INGREDIENTS:

2 small pkgs. sugar-free lemon (or lime) jello

2 c. boiling water

2 c. cold water

1 c. heavy cream, whipped

2 oz. chopped pecans

1½ oz. unsweetened coconut

1/2 tsp coconut Extract

DIRECTIONS:  Empty jello powder into a large bowl.  Boil water and stir 2 c. boiling water into the gelatin powder.  Stir until totally dissolved.  Add 2 c. cold water and chill in the refrigerator until it is half set.  Scrape the into large bowl and whip with hand mixer on LOW (or whisk to mush it all up).  I confess it really looks pretty unappetizing right now.  🙂   In a separate bowl, whip the cream.  When nice and thick, add it to the beaten jello.  Blend or fold into a smooth mixture.  Fold in the coconut and chopped pecans blending well.  Dip the mixture into serving glass dishes (or decorative clear glasses as shown).  Refrigerate until fully set (about an hour).  I like to top with a light sprinkle of toasted coconut, a  sprinkle of finely chopped pecans or a slice of lemon.  On special occasions, I’ll actually add a few maraschino cherries chopped and 1-2 T. crushed pineapple folded into the mixture at the end……but just a bit, as those are high carb items.  ENJOY!

NUTRITIONAL INFO: Makes 8 servings, each containing:

195 cals, 19.5g fat, 2.19g carbs, 1.55g fiber, 1.64g NET CARBS, 3g protein, 70mg. sodium

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

 

 

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 dinner last night.  Of course, you could use other fruits and berries, but you’d 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 delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

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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