Category Archives: Desserts

Desserts, Recipes

Easy, Delicious No Bake Strawberry Cheesecake Pie

Summer calls for fresh strawberries. They are everywhere right now,  calling your name and asking to be made into delicious desserts or just eaten with a touch of sugar or dipped in chocolate. They can be a real temptation for anyone trying to watch their carb or calorie in-take. Fortunately, strawberries are an allowed fruit if you’re on phase II or higher of Akins, but you do need to watch the quantity. One half cup of cut up strawberries is 3.9 net carbs, which isn’t too bad if you plan for it.

But strawberries are also delicious in other things, including salad, like this wonderful Strawberry Chicken Salad, and my so delightful adaptation of a Knox Gelatin recipe for cheesecake that I’ve jazzed up with strawberries in the mix and on top. Depending on how much will power you have, this could set you back between 2.5 nc’s (1/12th of pie) and 4 nc’s per slice (1/8th of pie).

Summer Fresh Strawberry Cheesecake Pie

Crust:
1/2 cup Almond Flour
2 tablespoons Vanilla Whey Protein Powder*
2 tablespoons low carb Baking Mix*
Butter, 2 tbsp
2 tablespoons sugar substitute
Cinnamon, ground, .5 tsp

Filling:
1 envelope Knox Gelatin
2 8 0z packages Cream Cheese
1 teaspoon Vanilla Extract
1/2 cup sugar substitute
1 cup boiling water
1/2 teaspoon sugar free Strawberry Drink Mix or strawberry extract
1/2 cup Fresh Strawberries

 1/2 cup Strawberries, fresh, .sliced and sprinkled with a little Sugar Substitute (optional)

• You can use all almond flour instead of protein powder and baking mix.

Preheat oven to 350 degrees (F)

Make the Crust:

In a small bowl, mix all crust ingredients, cutting butter through with a fork. The dough will be soft and sticky. Spray a pie tin or cake pan with cooking spray and spread the dough over the bottom of the pan. Wet your finger tips to make spreading it easier. Bake for 8 minutes. Remove and let cool while you mix the filling.

Make the Filling:

Puree the fresh strawberries in a food processor so they are mashed. Set aside.

In a small bowl, add sugar substitute and boiling water. Sprinkle the gelatin over the top and let it sit a few minutes to soften, then stir it in. Continue to stir until the gelatin completely melts, about five minutes.

In a large bowl, put the softened cream cheese, vanilla extract and strawberry drink mix and mix on low speed until the flavorings are blended in. Gradually add the gelatin mixture and continue to beat until the filling is smooth and creamy, then add the pureed strawberries and mix until blended.

Pour the filling on top of the crust and smooth. Cover with plastic wrap and refrigerate at least three hours before serving.

Yes, I pulled out the fine dinnerware for this one, but really? It’s summer, isn’t it? And paper plates are so much easier than doing dishes.

To serve, arrange sliced strawberries on each slice and add a garnish of whipped cream and a sprig of mint, if you have it.

Makes 8 servings
Nutrition Info per slice
Calories: 271.6 Fat: 26.3 g Net Carbs: 3.7 g Protein: 6.1 g
With berries on top:
Calories: 275 Fat: 26.3 g Net Carbs: 4.2 g Protein: 5.2 g

Makes 12 servings
Nutrition Info per 1/12 of pie
Calories: 181.1 Fat: 17.5 g Net Carbs: 2.5 g Protein: 4.0 g
With berries on top:
Calories: 183.1 Fat: 17.5 g Net Carbs: 2.7 g Protein: 4.0 g

Desserts, Recipes

Cool Off with a Piece of Brandy Alexander Pie

While looking for a light, cool dessert, I spotted this recipe on a box of Knox Gelatin and decided it would be pretty easily adaptable to a low carb dessert.  I changed the crust, which was crushed Oreo Cookies, to an almond flour crust with cocoa in it for a rich, chocolate flavor.  Instead of Creme de Cocoa, I used a sugar free chocolate mocha syrup.  It is a delightfully refreshing and does remind you of the drink of the same name.  Oddly, I did discover that the brandy taste was quite pronounced on the first day, but the second day, instead of getting stronger, it seemed to blend into the overall flavor of the dessert and was not as strong.

Brandy Alexander Pie

Adapted from Knox Gelatin recipe by me

Crust:
1/2 cup Almond Flour
2 tablespoons Vanilla Whey Protein Powder
2 tablespoons Carbquick
Butter, 2 tbsp
2 tablespoons sugar substitute
1 tablespoon unsweetened Cocoa

Filling
1 envelope Knox Gelatin, unflavored
1 1/2 cups Heavy Whipping Cream
1/3 cup sugar substitute
1 tablespoon Vanilla Extract, 1 tbsp
2 tablespoons Brandy or Brandy extract
1 tablespoon Sugar Free Chocolate Mocha Syrup
1/4 cup water

Preheat oven to 350 degrees (F.) Spray a pie tin or an 8″square pan with cooking spray.

To make the crust, put all the crust ingredients in a small bowl and blend with a fork until you have small crumbs clumped together. Press the crumbs into the bottom of the prepared pan and spread them smoothly to cover the entire bottom. Bake for 8 to 10 minutes until it is firm and just a little brown around the edges. Set aside to cool.

In a small saucepan, add 1/4 cup cold water, then sprinkle the gelatin over the top and let stand for a minute. Stir and cook on low heat until the gelatin is completely dissolved. Remove the pan from the heat and let cool for 5 minutes.

While it is cooling, beat whipping cream with an electric mixer on high speed until it is slightly thickened. Still beating on low speed, gradually add the gelatin mixture, vanilla, brandy, sugar substitute and sugar free syrup. Mix until it is well blended. Pour into the prepared crust. Cover with plastic wrap and refrigerate 2 hours until it is set.

To serve, cut into 8 servings. Decorate with sugar free chocolate syrup or shaved sugar free dark chocolate, if you wish, then add a heaping spoonful of whipped cream or Cool Whip.

Makes 8 servings.

Nutrition Info per serving (with topping):
Calories: 266.4 Fat: 24 g Net Carbs: 3.4 g Protein: 3.3 g

Desserts, Recipes

Scrumptious Cinnamon Pecan Tartlets

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The house in Texas had two huge pecan trees in the back yard and we always had an abundant crop of pecans. One of my chores as a child was picking up the pecans that fell from the trees and then shelling them. It wasn’t that much of a chore at all, especially when it led to a wonderfully delicious treat like Pecan Pie. We used pecans a lot in cookies, jello salads, cooking and I use them interchangably with walnuts. When I moved to California, walnuts were more readily, and less expensively, available, but the pecan has always remained my first choice of nut.

Pecan pie isn’t a low carb, low calorie food usually, but when counting carbs and making a few substitution in the ingredients, it can be a great dessert for a low carb lifestyle. I made these as tartlets rather than a big pie because it makes it easier to make a small batch for two or three people and it controls the portion size. I used silicon tartlet molds, which hold about 1/3 to 1/2 cup of ingredients and come in different shapes. They are also easy to unmold.

Cinnamon Pecan Tartlets

Filling

1 Egg
2 teaspoons butter, melted
1/3 cup sugar free maple syrup
1/3 cup Sugar Substitute
1/2 cup pecans, broken into pieces
6 pecans halves for topping
1/2 teaspoon Vanilla
1 teaspoon Cinnamon, ground
1/4 teaspoon ground Cloves
Pinch salt

Crumble Dough

1/4 cup almond flour
1 teaspoon butter, softened
1 tablespoon sugar substitute

Prepare tartlet molds by spraying with cooking spray. Put on a baking sheet.

Make Crumble Dough:
Mix flour, sugar and butter together with a fork, cutting through to make a crumbly dough. Press 1/6th of the mixture into the bottom of each tartlet pan.

Bake for about 5 minutes until just lightly browned. Let cool while you prepare the filling.

Make the Filling:
In a medium bowl, combine all ingredients, except reserved pecans, and mix well by stirring.  No mixer needed.

Spoon the filling over the dough and top each one with one of the reserved half pecans Bake for 30 minutes at 350 degrees. Check to see if the pie is fully set and done.

Tartlets in silicon molds.

Let cool, then remove from the molds. Serve warm with a dollop of whipped cream.

Makes six tartlets.

 

 

 

 

 

Nutrition Info per tartlet:
Calories: 134.3 Fat: 13.1 g Net Carbs: 1.2 g Protein: 3.1 g

Tip: These little tarts keep in the refrigerator for up to a week and they also freeze well. To serve, thaw them out and reheat them in a microwave for about 15 seconds.

 

 

 

Desserts, Recipes

Simply Lovely Strawberry Mousse

As I was clicking through the Atkins recipe site a few days ago looking for Phase I desserts for someone on the “New Atkins for a New You” Facebook support list, I ran across this really easy to make Chocolate Mint Mousse recipe and promptly tried it.  Of course, I didn’t have all the ingredients for it and made a substitution or two and reduced it to make only two servings instead of 8, but basically, it came out really good.

But why stop there?  Strawberries are on the vine in my front yard and suddenly a strawberry mousse sounded wonderful to me.  So this recipe was born.  It’s a variation on the one from Atkins, but different enough to say it’s my own take on it.   Incidentally, you can make it with raspberries as well.

To stay strictly legal for phase I, don’t add the fresh strawberries in it or on top of it.

The unadorned version without toppings.

Strawberry Mousse Dessert

1/2 cup Heavy Whipping Cream
1 Vanilla or Strawberry Whey Protein Powder scoop
1/4 teaspoon Strawberry Extract
1 drop of red food coloring (if you’re using Vanilla powder)
2 tablespoons cut Strawberries in own juice*

*Use 1 cup fresh or unsweetened frozen strawberries. Cut into quarters and add 1 tablespoon of sugar substitute, mix well, cover and put in the refrigerator for a couple of hours to make a juice and chill the berries.

An hour before serving, put the cream into a small bowl and whip with an egg beater until peaks form.   Reserve two tablespoons for garnish later.  Add the strawberry extract and mix in, then add the whey powder and 1 tablespoon of strawberry pieces. Beat with the beater until the mixture is smooth and the strawberries are blended in.

Spoon into two 1/2 cup serving dishes, cover with plastic wrap and put in the refrigerator to chill.

Before serving, spoon 1/2 tablespoon strawberries on top of each, reserving two pieces to go on top of the whipped cream. Put 1 tablespoon of reserved whipped cream on top of each serving, then top with the reserved strawberry pieces.

Nutrition Info per serving (with fresh strawberries)
Calories: 246.3 Fat: 17.8 g Net Carbs: 3.2 g Protein: 6.7 g

(without strawberries)
Calories: 232 Fat: 17.0 g Net Carbs:1.9 g Protein: 6.7 g

Desserts, Recipes

Amazing Chocolate Beet Cake!

This is quite possibly the most delicious and moist chocolate cake I’ve eaten even though it’s low carb. The beets completely disappear into the recipe, but leave behind subtle flavor and moisture. I’ve adapted the recipe by Jeanne Kelley for Fine Cooking to this low carb version. I make it as a single layer cake with a cocoa whipped cream icing. You could double the recipe for a double layer cake and cut smaller pieces.

Chocolate Beet Cake

Cake
1 medium Beet, fresh, (2″ dia)
1 teaspoon Canola Oil
1/2 cup Butter, unsalted
1/3 cup Cocoa, dry powder, unsweetened
3/4 cup sugar substitute
1 teaspoon Baking Soda
1 Egg
1 teaspoon Vanilla Extract
1 cup Carbquick or other low carb flour *
1/4 cup Almond flour
1 tablespoon coconut flour

Icing
6 tablespoons whipped cream or Cool Whip
2 tablespoons cocoa powder
2 tablespoons sugar free powdered sugar **

* For gluten free cake, I would suggest using 3/4 cup almond flour, 1/4 cup coconut flour and 1 extra egg

** To make powdered sugar, put 1/4 cup Splenda or Ideal granulated sugar in a food processor and process until it is powdered, then measure it out.

Poke the beet with a knife a couple of times then wrap the beet in plastic wrap and microwave for about three to four minutes until a fork inserted goes in easily. Let cool, then peel. Cut into pieces, then process in a food processor until it is finely grated. Yes, it will try to dye everything red. This should make about 3/4 cup of grated or almost pureed beets.

Preheat the oven to 350° F. Coat a 9-inch round cake pan with cooking spray. Line the bottom of the pan with parchment and coat the parchment with cooking spray. Dust the pans with coconut flour, tapping out any excess.

Mix the flour, cocoa powder, baking soda, and a dash of salt in a medium bowl. Use a mixer to beat the butter and sugar on medium speed until fluffy, about 3 minutes. Beat in the egg, then mix in the grated beets and the vanilla. Use the low speed and gradually add half of the flour mixture, beating until it is fully mixed. Add 1/2 cup plus 1 tablespoon hot tap water and the remaining flour mixture. Mix on medium speed until smooth. Pour the batter into the prepared pan.

Bake the cake on the middle rack, rotating halfway through baking, until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool the cake on a rack for 10 to 15 minutes and then turn it out onto a rack and peel off the parchment. Let the cake cool completely.

To ice, this is best done just before serving the cake. If you aren’t going to eat the whole cake, then only ice what you are serving. Since this is whipped cream, it will break down over time.

In a small bowl, mix together the whipped cream, cocoa powder and sugar free powdered sugar. Use a knife or small spatula to smooth over the top of the cake.
Serves 8.

Nutrition Info (without topping):
Calories: 175.8 Fat: 15.5 Net Carbs: 4.0 g Protein: 4.7 g
With topping
Calories: 188.3 Fat: 16.3 Net Carbs: 5.5 g Protein: 4.9 g

Posted on 11/16/2013