Category Archives: Desserts

Desserts, Recipes

Frozen Treats Cool Down the Heat

Summer took a while, but it has definitely arrived.  Almost 100 degree temperatures around Reno, Nevada and that’s hot enough for me.  So, it’s time for cool treats to make it better.  No, I am not racing for an ice cold beer!  Although I did pick up some Skinny Syrups for Mojitos, Margaritas and Cosmos, I am not talking about one of those either.  I am talking about frozen treats!  Ices!  Well, actually, creamy treats that make a great cool down snack or a refreshing dessert.

The recipe is simple to do, but the biggest drawback to keeping it low carb is the yogurt.  If you live in an area that has a Kroger Food Store (Smith’s Food in my area), then you have access to their yogurt-like product, Carbmasters Yogurt, which I happen to like. The other alternative is Great Value Plain Yogurt, which has about 2 more carbs per 6 oz. than Carbmasters.  So, if you can’t get Carbmasters or can’t stand the taste of it, then look for a yogurt that comes in around 6 net carbs for 6 oz.

I just recently posted a recipe for homemade Peach Jam, which is about 2 net carbs per tablespoon.  You can also use Smuckers sugar free, which is what the carb count in this is based on, or LC Foods Peach Preserves, which are about the same carb count as the homemade version.  I used silicon molds, which are easy to pop the frozen treats out, but you can use any 1/2 cup container or Popsicle molds.

Peaches and Cream Freeze

6 oz Carbmasters Peach Yogurt or other plain Greek yogurt
1/2 cup fresh peaches, crushed
2 tablespoons peach jam
2 tablespoons Cool Whip or other whipped cream
1 teaspoon Vanilla Extract

Note:  If you use plain yogurt, you probably should add two tablespoon sugar substitute to add a little sweetness to the mix.  Take a taste and decide if you need more sweet.

Mixed yogurt, peaches and Cool Whip with peach jam ready to swirl in. The flour shapes are the molds I used.

Use a food processor to crush the fresh peaches. Mix all the ingredients, except the jam, together. Put the jam on top and use a knife or spoon to swirl it into the mixture. Spoon into six 1/2 cup molds. Each will hold about 2 mounded tablespoons of the mixture.

If you want to make them into Popsicles, cut a straw in 2 and insert it into the center of the mold. The mixture will hold it in place.

Freeze until firm, about 1 hour. Pop from the mold and serve on a dessert plate or with a napkin or paper saucer or cup with a hole in the middle for the straw or popsicle stick to go through to catch drips.

If you keep these in the ‘fridge, then take them out about 20 minutes before you want to serve them.

Makes 6 servings

Nutrition Info: 1 serving
Calories: 23.6 Fat: .5 g Net Carbs: 3.9 g Protein: 1.4 g

Don’t stop there.  You can make this with other fruit combinations.   The carb count will be about the same.

Strawberry/Blueberry Freeze

This is like an individual version of the frozen yogurt pie.

6 oz. Carbmasters Yogurt Strawberry
1/2 cup Blueberries, pureed
2 tablespoons Strawberry Preserves
2 tablespoons Cool Whip

Mix all ingredients together. Spoon into six 1/2 cup silicone molds.

Freeze until firm, about 1 hour. Pop from the molds to serve on a dessert plate. Keep frozen until about 1/2 hour before you’re ready to serve.

I am also thinking that in place of the yogurt, you might substitute 4 oz cream cheese and 2 ounces sour cream plus 2 tablespoons of sugar substitute.   I haven’t tried this, but it could work.  Blend the ingredients together until they are mixed and about the consistency of yogurt,

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