Tag Archives: Atkins friendly recipes

Desserts, Recipes

Pistachio Cream Cheese Pudding Dish is a Delight

I was recently reminded of a wonderful dessert that Toni Kelly, PK’s mom, used to make using a cookie base, a layer of cream cheese and a layer of chocolate pudding covered with whipped cream.  PK and I used to make it with several different puddings, including pistachio, which is the recipe that recently made its way through Facebook.  Recalling the absolutely heavenly taste of this dessert, I decided to convert it to a low carb version. The taste is still heavenly although the portions are a little smaller, but it’s a wonderful treat.

This can also be made into little tarts by making them in flexible silicone molds and I’ve included the instructions for those as well.  The 1/2 cup servings help control the portions and you’re not as tempted to sneak another spoonful as you would be from a whole pan of it.

Mom Kelly’s Pistachio Cream Cheese Delight

For the Pie crust:
3 tablespoons Butter, softened
1/3 cup Carbquick or Almond Flour
1/3 cup chopped Pecans
3 tablespoons Granulated Sugar Substitute

For the Cream Cheese layer:
1/3 cup Powdered Sugar Substitute
4 oz Cream Cheese
1/2 cup Cool Whip or Whipped Cream

For the pudding layer:
1 regular sized pkg Sugar Free Instant Pistachio Pudding mix
1 1/2 cups cold Unsweetened Almond Milk or Unsweetened Coconut Milk or
6 oz. Heavy Cream and 6 oz. cold Water

Topping:
1/2 cup Cool Whip or Whipped Cream
1/4 cup chopped Pistachios

Spray an 8×8 pan with cooking spray.  Preheat your oven to 350 degress (F).

In a small bowl, mix butter, flour, sugar substitute and nuts together to make a crumbly dough; press into 8×8 inch pan.

Bake for 15 to 20 min.  Set aside to cool.

In another bowl, mix powdered sugar substitute*, cream cheese and cool whip and spread on cooled crust.

Using a whisk or an electric mixer. beat pudding mix and cold milk until thick.   Cover the pudding with plastic and place in the refrigerator and let set for 5 to 10 minutes until it thickens.  Spread on cream cheese layer and top with a layer of cool whip and chopped nuts.  Refrigerate for two to three hours before serving.

* If you can’t find powdered sugar substitute, you can make it by putting granulated sugar substitute, like Splenda or Ideal Sugar Substitute, into a food processor and pulsing until it turns into a fine powder.  Failing that, just use the granulated sugar and mix it in well.

To make as individual tarts:

Mix the crust as above. Prepare 12 tart pans (silicone ones are easier to peel the dessert out) and lightly spray with a cooking spray.

Put 1 tablespoon of crust mix into each tart pan and press it down to cover the bottom. Put all the molds on a baking sheet and bake for about 15 minutes. Let cool completely.

Molds filled with baked cookie crust and cream cheese mix.

Mix the cream cheese as above, then put about 1 1/2 teaspoons of mixture into each mold. Spread with the back of the spoon. If it doesn’t spread easily or sticks to the spoon, wet the back of the teaspoon and do about three before wetting it again.

Mix the pudding as above and let set until partially firm. Spoon 2 tablespoons of pudding into each mold. Put pan in the refrigerator to cool and set up more.

Once they are set pretty firmly, put the tarts, still in the molds, into the freezer for 45 minutes to an hour to get mostly solid.  Remove from the mold (silicone ones will peel back) and wrap in plastic wrap.

About 30 minutes before serving, remove the tart from the plastic wrap and set on serving plate to thaw.  Spread Cool Whip or whipped cream on top of each tart and sprinkle nuts on top.

Frozen tarts will keep for several days.

Makes 12 servings
Nutrition Info per serving
Calories: 129.4 Fat: 11.4 g Net Carbs: 4.5 g Protein: 2.1 g

 

Main Dish, Recipes

Quick Fix Green Chile Chicken

Green Chile Chicken Skillet Casserole

Cinco de Mayo is just around the corner so it’s time to throw out a few recipes to help celebrate the day!  Since I am a product of the Southwest, I love this kind of food, but I admit, much of it has a Tex-Mex flavoring to it.  This recipe is one I’ve made for years and always relished.  It’s easy, takes about 30 to 40 minutes to prepare and tastes wonderful.

It only required a couple of changes to make it low carb’d and that was mostly to replace the rice with riced cauliflower.  Using pico de gallo that is already made from the grocery store and canned green chile enchilada sauce really speeds up the process but still delivers the wonderful flavors.  If you can’t find pico de gallo at your grocery store, it is easy to make with onions, tomatoes, jalapeno chiles and cilantro.  There are many on the internet, but you can try this one.

Green Chile Chicken Skillet Casserole

Chicken strips work very well with this dish.

6 oz – Chicken Breast
4 tablespoons Pico de Gallo
1/2 cup Green Chile Enchilada Sauce
2 tablespoons Chopped Green Chiles
1 teaspoon Better than Bullion chicken plus 1/2 cup water or 1/2 cup chicken broth
1 cup Cauliflower, frozen, thawed and riced
1 cup Zucchini sliced or chopped
2 tablespoons Sour Cream,
1/4 cup Cheddar Cheese, shredded
1 tablespoon Olive Oil

If starting with fresh cauliflower, par boil for 3 minutes and drain. If using frozen cauliflower, thaw and cook in the microwave for 2 minutes or par boil for 2 minutes, then drain excess water off. Process in a food processor for a few seconds until it is riced. Or you can chop finely or grate.

Cut the chicken into bite sized cubes.

Heat oil in a medium skillet and add the pico de gallo. Saute about three minutes over medium heat. Move to one side and add the chicken to it. Cook until brown on both sides, then add chicken broth or bullion and water to the skillet along with the enchilada sauce. Stir in the chicken pieces and let come to a boil. Lower the heat to a simmer, then add the riced cauliflower and zucchini.

Cook for about 15 minutes until most of the liquid is reduced and zucchini is fork tender. Add the sour cream and cheese and stir in to mix well, cooking for about three minutes more to melt the cheese.
Serves 2 or 3 people, depending in how hungry you are.

Nutrition Info: 2 servings
Calories: 274 Fat: 13.8 g Net Carbs: 5.7 g Protein: 26.2 g

3 servings:
Calories: 183 Fat: 9.2 g Net Carbs: 3.8 g Protein: 17.5 g