1001 Low-Carb Recipes Part 45

Spray a cookie sheet with nonstick cooking spray and drop dough onto it by the scant tablespoonful, leaving plenty of room for spreading. Bake for 10 minutes or until golden. Transfer the cookies carefully to wire racks to cool.

Yield: About 5 dozen outrageously good cookies About 5 dozen outrageously good cookies Each with 3 grams of carbohydrates, a trace of fiber, and 4 grams of protein.

Nut b.u.t.ter b.a.l.l.s The high-carb version of this recipe has been around for decades under various names, including Russian Teacakes, of all things. They're a cookie my mom has made every Christmas as far back as I can remember.

1 cup (125 g) almond meal cup (90 g) vanilla whey protein powder 2 tablespoons (15 g) wheat gluten 1 cup (225 g) b.u.t.ter, softened [image]cup (8 g) Splenda 2 tablespoons (25 g) polyol sweetener teaspoon salt 1 teaspoon vanilla 1 cups (190 g) pecans, finely chopped 6 ounces (170 g) sugar-free dark chocolate, finely chopped First measure and stir together the almond meal, protein powder, and gluten. Have this standing by.

Using an electric mixter, beat the b.u.t.ter with the Splenda and polyol sweetener until very creamy and fluffy. Beat in the salt and vanilla.

Now beat in the almond meal mixture, about a third at a time.

Finally, beat in the chopped pecans and chopped chocolate. Chill the dough for at least a few hours.

Preheat oven to 350F (180C, or gas mark 4). Using clean hands, make b.a.l.l.s about 1 inches (3.75 cm) in diameter and place on ungreased cookie sheets. Bake for 10 to 12 minutes. While still warm, sift just a little extra Splenda over the tops of the cookies to make them look spiffy (if you wait till they cool, none of it will stick!).

Yield: Makes about 50 cookies Makes about 50 cookies Each with 5 g protein; 2 g carbohydrate; trace dietary fiber; 2 g usable carbs. Carb count does not include polyol, either added or in the sugar-free chocolate.

Chocolate Walnut b.a.l.l.s These are great to make around Christmastime when high-carb temptations abound.

cup (115 g) b.u.t.ter, at room temperature 2 ounces (55 g) cream cheese cup (12 g) Splenda 2 tablespoons (16 g) stevia/FOS blend 1 egg 1 teaspoon vanilla extract 1 cups (120 g) sifted soy powder teaspoon salt 1 teaspoons baking powder 2 ounces (55 g) unsweetened baking chocolate cup (65 g) chopped walnuts Preheat the oven to 375F (190C, or gas mark 5).

With an electric mixer, cream the b.u.t.ter and cream cheese until soft and well combined, then the Splenda and stevia/FOS blend. Add the egg and the vanilla and beat until well combined.

Sift the soy powder and then resift it with the salt and baking powder. Add the powders to the b.u.t.ter mixture. (It's easier to beat it in if you add it one-half at a time.) Melt the chocolate and beat that in and then add the nuts. Mix well.

b.u.t.ter or spray cookie sheets with nonstick cooking spray. Roll the dough into small b.a.l.l.s and place them on the sheets. Bake for 8 to 10 minutes.

Yield: About 40 cookies About 40 cookies Each with 2 grams of carbohydrates and 1 gram of fiber, for a total of 1 gram of usable carbs and 1 gram of protein.

Cocoa-Peanut Logs This very simple recipe is an adaptation of a recipe using Cocoa Krispies that was around back in the '60s.

4 sugar-free dark chocolate bars (about 1.5 ounces [42 g] each) or 6 ounces (170 g) sugar-free chocolate chips cup (130 g) natural peanut b.u.t.ter (salted is best) 4 cups (115 g) crisp soy cereal (like Rice Krispies, only made from soy) Over very low heat (preferably using a double boiler or a heat diffuser), melt the chocolate and the peanut b.u.t.ter. Blend well. Stir in the cereal until it's evenly coated.

Coat a 9 11-inch (23 28-cm) pan with nonstick cooking spray or line it with foil. Press the cereal mixture into the pan and chill for at least a few hours. Cut into squares and store in the refrigerator until ready to serve.

Yield: About 3 dozen logs About 3 dozen logs Each with 1.5 grams of carbohydrates, a trace of fiber, and about 5 grams of protein. (This does not include the polyols in the chocolate. And remember, those polyols have to be eaten in moderation, or you'll be in gastric distress!) Chocolate Dips The high-carb version of this cookie is part of my earliest memories-my mother makes them for Christmas every year, and they're a favorite with everyone. They really dress up a holiday cookie plate, too!

1[image] cups (160 g) vanilla whey protein powder cups (160 g) vanilla whey protein powder 1 cup (125 g) almond meal 2 tablespoons (15 g) gluten teaspoon salt cup (115 g) b.u.t.ter, softened cup (120 ml) coconut oil [image]cup (8 g) Splenda 2 tablespoons (25 g) polyol sweetener 1 teaspoon vanilla cup (50 g) oat bran 2 tablespoons (30 ml) water Dipping Chocolate (page 552) Preheat oven to 325F (170C, or gas mark 3).

In one bowl, combine the protein powder, almond meal, gluten, and salt and stir together.

In another bowl, use an electric mixer to beat the b.u.t.ter and coconut oil together. When they're combined, beat in the Splenda and polyol sweetener until the mixture is creamy and fluffy. Beat in the vanilla.

Now beat in the protein powder mixture, adding it in two or three batches. Finally, beat in the oat bran and then the water.

You'll have a stiff, somewhat crumbly dough. Use clean hands to form little logs about 1 inches (3.75 cm) long and the diameter of a thumb (unless your fingers are huge!), pressing them together well. Bake on ungreased cookie sheets for 25 to 30 minutes. Cool before dipping into the Dipping Chocolate. Dip one end of each cookie in the chocolate. Place on waxed paper to cool.

Yield: At least 36 At least 36 a.s.suming 36, each will have 9 g protein; 3 g carbohydrate; trace dietary fiber; 3 g usable carbs. Carb count does not include polyol sweetener.

Great b.a.l.l.s of Protein!

You may recognize this updated version of an old health food standby.

1 jar (16 ounces, or 455 g) natural peanut b.u.t.ter, oil and all 2 cups (260 g) vanilla whey protein powder Splenda, saccharine, stevia, or whatever sweetener you prefer (optional) Sesame seeds (optional) Unsweetened shredded coconut (optional) Sugar-free chocolate bars (optional) Unsweetened cocoa powder (optional) Splenda (optional) Thoroughly combine the peanut b.u.t.ter with the protein powder. (I find that working in about[image] cup (45 g) of the protein powder at a time is about right.) This should make a stiff, somewhat crumbly dough. cup (45 g) of the protein powder at a time is about right.) This should make a stiff, somewhat crumbly dough.

Work the sweetener of your choice (if using) into the dough. My whey protein powder is sweetened with stevia, and I find that that's enough sweetener for me. But if you want your Great b.a.l.l.s of Protein to be sweeter, simply add sweetener. (If you're using stevia, dissolve it in a couple of tablespoons [30 ml] of water and sprinkle it evenly over the mixture before working it in, or it's not likely to spread throughout the mixture very well. Actually, it's best to sprinkle any sweetener evenly before combining it with a mixture this thick.) Roll into b.a.l.l.s about 1 inch (2.5 cm) in diameter.

It's nice to coat these with something. If you like sesame seeds, you can toast them by shaking them in a dry, heavy skillet over medium heat until they start popping and jumping around the pan and then roll the b.a.l.l.s in them while they're still warm. You could roll them in coconut, if you prefer; most natural food stores carry it unsweetened and shredded. Again, you can toast it lightly in a dry frying pan and add a little Splenda. Or you could melt sugar-free chocolate bars and dip your b.a.l.l.s of Protein in chocolate- although it would probably be simpler to chop them up and mix them in. Another option is to roll them in unsweetened cocoa mixed with a little Splenda.

Yield: About 50 b.a.l.l.s About 50 b.a.l.l.s Each with 3 grams of carbohydrates, a trace of fiber, and 10 grams of protein. (a.n.a.lysis does not include coatings for b.a.l.l.s.) This is easiest to make if you have a powerful stand mixer or a heavy-duty food processor. If you don't, don't try to use a smaller appliance-you'll only burn it out and destroy it! Rather than dooming your old mixer, just roll up your sleeves, scrub your hands, and dive in.

Espresso Chocolate Chip Brownies A friend posted the original version of this recipe-definitely not low carb-online. (Thanks, Robin!) I couldn't resist the challenge. They're wonderful!

1 cup (25 g) Splenda cup (65 g) vanilla whey protein powder cup (30 g) almond meal cup (45 g) unsweetened cocoa powder 1 tablespoon (12 g) instant coffee crystals (regular or decaf, as you prefer) teaspoon salt cup (115 g) b.u.t.ter 2 large eggs cup (60 ml) water 6 ounces (170 g) sugar-free chocolate chips or sugar-free dark chocolate bars, chopped to chocolate chipsize in the food processor Preheat oven to 350F (180C, or gas mark 4).

Put Splenda, protein powder, almond meal, cocoa, instant coffee crystals, and salt in a food processor with the S-blade in place. Pulse to combine. Add the b.u.t.ter and pulse until the b.u.t.ter is "cut in"-well combined with the dry ingredients. Turn out into a bowl. Mix in the eggs, one at a time, beating well with a whisk after each. Then beat in the water. Finally, stir in the chocolate chips or chopped-up chocolate bars. Spray an 8 8-inch (20 20-cm) pan with nonstick cooking spray and spread the batter evenly in the pan. Bake for 15 to 20 minutes-do not overbake! Cool and cut into squares.

Yield: I made 25 small brownies from this-I like to have the option of having a little something, and if I want more, I can always have two. I made 25 small brownies from this-I like to have the option of having a little something, and if I want more, I can always have two.

If you do, indeed, make 25, each brownie will have 3 g carbohydrate and 1 g fiber, for a usable carb count of 2 g; 3 g protein.

Yield: If you prefer, you can make 16 bigger brownies If you prefer, you can make 16 bigger brownies At 4 g carb each, and 1 g fiber, for a usable carb count of 3 g, with 4 g protein. Carb count does not include polyol sweetener in the sugar-free chocolate.

Dana's Brownies 2 ounces (55 g) bitter chocolate 8 ounces (225 g) b.u.t.ter cup (100 g) polyol sweetener cup (12 g) Splenda 2 eggs cup (65 g) vanilla whey protein powder 1 pinch salt Preheat oven to 350F (180C, or gas mark 4).

In the top of a double boiler or in a saucepan over a heat diffuser set on lowest possible heat, melt the chocolate and the b.u.t.ter together. Stir until they're well combined. Sc.r.a.pe this into a mixing bowl.

Add the polyol sweetener and stir well and then stir in the Splenda. Next, beat in the eggs, one at a time. Stir in the vanilla whey protein powder and salt.

Pour into an 8 8-inch (20 20-cm) baking pan you've sprayed well with nonstick cooking spray. Bake for 15 to 20 minutes. Do not overbake! Cut into 12 bars and let cool in the pan. Store in a tightly covered container in the refrigerator.

Yield: 12 servings 12 servings Each with 9 g protein; 2 g carbohydrate; 1 g dietary fiber; 1 g usable carb. Carb count does not include polyol sweetener.

Zucchini-Carrot Cake About 1 cups (170 g) hazelnuts 2 eggs cup (120 ml) oil cup (120 ml) yogurt [image]cup (17 g) Splenda cup (65 g) vanilla whey protein powder 1 teaspoon baking soda teaspoon salt 1 teaspoons cinnamon teaspoon nutmeg cup (45 g) shredded zucchini cup (30 g) shredded carrot Preheat the oven to 350F (180C, or gas mark 4).

In a food processor with the S-blade in place, use the pulse control to grind the hazelnuts to a mealy consistency. (You want 1 cups of ground hazelnuts when you're done, and for some inexplicable reason they seem to actually grow a little rather than shrink a little when you grind them.) Set the ground hazelnuts aside.

In a large mixing bowl, whisk the eggs until well blended. Add the oil, yogurt, ground hazelnuts, Splenda, protein powder, baking soda, salt, cinnamon, and nutmeg, mixing well after each addition. (It's especially important that the baking soda be well distributed through the mixture.) Add the zucchini and carrots last, mixing well.

Thoroughly coat a ring mold or bundt pan with nonstick cooking spray and turn the batter into it. (If you sprayed your pan ahead of time, give it another shot just before adding the batter. And don't expect the batter to fill the pan to the rim; it fills my bundt pan about halfway.) Bake for 45 minutes and turn out gently onto a wire rack to cool.

Yield: 8 generous servings 8 generous servings Each with 8 grams of carbohydrates and 2 grams of fiber, for a total of 6 grams of usable carbs and 16 grams of protein.

This doesn't need a darned thing-it's simply delicious exactly the way it is. If you wish to gild the lily, however, you could top it with whipped topping, pumpkin cream, or cream cheese frosting. This cake, by the way, makes a fabulous breakfast, and since it's loaded with protein and good fats, it should keep you going all morning.

Adam's Chocolate Birthday Cake I made a low-carb feast for my friend Adam's birthday, and this was the cake. It's not a layer cake, it's a snack-type cake: dense, moist, and fudgy-a lot like brownies. It's easy, too, because it needs no frosting, tasting great just as it is.

1 cup (125 g) finely ground hazelnuts cup (65 g) vanilla whey protein powder 3 tablespoons (17 g) unsweetened cocoa powder 1 teaspoon baking soda 1 cup (25 g) Splenda teaspoon salt 5 tablespoons (75 ml) oil (peanut, sunflower, canola, or whatever) 1 tablespoon (15 ml) cider vinegar 1 cup (240 ml) cold water Preheat the oven to 350F (180C, or gas mark 4).

In a bowl, combine the hazelnuts, protein powder, cocoa, baking soda, Splenda, and salt and stir them together quite well. (Make sure there are no lumps of baking soda!) Spray a 9 9-inch (23 23-cm) baking dish with nonstick cooking spray and place the hazelnut mixture in it. Make two holes in this mixture. Pour the oil into one, the vinegar into the other, and the water over the whole thing. Mix with a spoon or fork until everything's well combined. Bake for 30 minutes.

Yield: 9 servings 9 servings Each with 7 grams of carbohydrates and 1 gram of fiber, for a total of 6 grams of usable carbs and 12 grams of protein.

Italian Walnut Cake This traditional Italian cake is a clear demonstration that a few simple ingredients properly combined can yield extraordinary results. If it takes you a few days to eat up all of your Italian Walnut Cake, the Splenda on top will melt, leaving a glazed look instead of powdery whiteness, but it will still taste wonderful. This would be fabulous with a simple cup of espresso.

12 ounces (340 g) walnuts cup (100 g) polyol sweetener, divided 4 eggs 1 pinch cream of tartar cup (18 g) Splenda 2 teaspoons lemon zest 1 pinch salt 2 tablespoons (3 g) extra Splenda for topping Preheat oven to 350F (180C, or gas mark 4). Spray a 9-inch (23-cm) springform pan with nonstick cooking spray and line the bottom with a circle of baking parchment or a reusable Teflon pan liner.

Put the walnuts in a food processor with the S-blade in place. Pulse until the nuts are chopped medium-fine. Add 2 tablespoons (25 g) of the polyol sweetener to the nuts and pulse until nuts are finely ground but not oily. (Don't overprocess. You don't want nut b.u.t.ter!) Separate the eggs. Since even the tiniest speck of egg yolk will cause the whites to stubbornly refuse to whip, do yourself a big favor and separate each one into a small dish or cup before adding the white to the bowl you plan to whip them in! Then, if you break one yolk, you've only messed up that white. Put the whites in a deep, narrow mixing bowl and put the yolks in a larger mixing bowl.

Add the pinch of cream of tartar to the whites and use an electric mixer (not a blender or food processor!) to whip the egg whites until they stand in stiff peaks. Set aside.

In a larger bowl, beat the yolks with the rest of the polyol sweetener and the cup (18 g) Splenda until the mixture is pale yellow and very creamy-at least 3 to 4 minutes. Beat in the lemon zest and the salt.

Stir the ground walnuts into the yolk mixture- you can use the electric mixer, but the mixture will be so thick, I think a spoon is easier. When that's well combined, use a rubber sc.r.a.per to gently fold in the egg whites one-third at a time, incorporating each third well before adding the next. When all the egg whites are folded in, gently pour batter into the prepared pan.

Bake for 45 minutes. Sprinkle top with the 2 additional tablespoons (3 g) Splenda while the cake is hot and then let cool before serving. Cut in thin wedges to serve.

Yield: 12 servings 12 servings Each with 9 g protein; 4 g carbohydrate; 1 g dietary fiber; 3 g usable carbs. Carb count does not include polyol sweetener.

Gingerbread I've always loved gingerbread and this is as good as any high-carb gingerbread I've ever had! Don't worry about that zucchini; it completely disappears, leaving only moistness behind.

1 cup (125 g) ground almonds (or[image] cup raw almonds finely ground in a food processor) cup raw almonds finely ground in a food processor) cup (65 g) vanilla whey protein powder 1 teaspoon baking soda teaspoon salt 2 teaspoons ground ginger teaspoon ground cinnamon cup (12 g) Splenda cup (120 ml) plain yogurt cup (60 ml) oil 1 teaspoon blackstrap mola.s.ses 1 egg 2 tablespoons (30 ml) water cup (65 g) shredded zucchini Preheat the oven to 350F (180C, or gas mark 4).

In a mixing bowl, combine the almonds, protein powder, baking soda, salt, ginger, cinnamon, and Splenda and mix them well.

In a separate bowl or measuring cup, whisk together the yogurt, oil, mola.s.ses, egg, and water. Pour into the dry ingredients and whisk until everything is well combined and there are no dry spots. Add the zucchini and whisk briefly to distribute evenly.

Spray an 8 8-inch (20 20-cm) baking pan with nonstick cooking spray and pour the batter into it. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.

Yield: 9 servings 9 servings Each with 9 grams of carbohydrates, a trace of fiber, and 17 grams of protein.

Try serving this with Whipped Topping (page 552).

Chocolate Cheesecake You'll be surprised how good a cheesecake you can make from cottage cheese! It's high in protein, too.

2 cups (450 g) cottage cheese 2 eggs cup (115 g) sour cream 2 ounces (55 g) unsweetened baking chocolate, melted cup (6 g) Splenda 1 Hazelnut Crust (page 522) or Simple Almond Crust (page 522), prebaked in a large, deep pie plate Preheat the oven to 375F (190C, or gas mark 5).

Put the cottage cheese, eggs, and sour cream in a blender. Run the blender, sc.r.a.ping down the sides now and then, until this mixture is very smooth. Add the melted chocolate and Splenda, and blend again.

Pour into the prebaked crust. Place the cake on the top rack of the oven and place a flat pan of water on the bottom rack. Bake for 40 to 45 minutes.

Cool and then chill well before serving. Serve with whipped cream.

Yield: 12 servings 12 servings Each with 7 grams of carbohydrates and 2 grams of fiber, for a total of 5 grams of usable carbs and 16 grams of protein. (a.n.a.lysis includes the crust but not the whipped cream.) Cheesecake to Go with Fruit This lemon-vanilla cheesecake is wonderful with strawberries, blueberries, cherries-any fruit you care to use. It also makes a nice breakfast.

2 cups (450 g) cottage cheese 2 eggs cup (115 g) sour cream cup (32 g) vanilla whey protein powder cup (6 g) Splenda Grated rind and juice of 1 fresh lemon 1 teaspoon vanilla extract 1 Hazelnut Crust (page 522) or Simple Almond Crust (page 522), prebaked in a large, deep pie plate Preheat the oven to 375F (190C, or gas mark 5).

Put the cottage cheese, eggs, sour cream, protein powder, Splenda, lemon rind and juice, and vanilla extract in a blender and blend until very smooth.

Pour into the prebaked crust. Place the cake on the top rack of the oven and place a flat pan of water on the bottom rack. Bake for 30 to 40 minutes. Cool and then chill well before serving.

Yield: 12 servings 12 servings Each with 8 grams of carbohydrates and 2 grams of fiber, for a total of 6 grams of usable carbs and 21 grams of protein. (a.n.a.lysis includes crust.) Serve this cheesecake with the fruit of your choice. I like to serve it with thawed frozen, unsweetened strawberries, blueberries, or peaches mashed coa.r.s.ely with a fork and sweetened slightly with Splenda. If you use 1 cups (450 g) of frozen strawberries with 2 tablespoons (3 g) Splenda for the whole cake, you'll add 2 grams of carbohydrates per slice, plus a trace of fiber and a trace of protein. Use 1 cups (235 g) sour cherries-you can get these canned, with no added sugar-and sweeten them with cup (6 g) Splenda, and you'll add 3 grams per slice. I'm lucky enough to have a sour cherry tree, and cherry cheesecake is one of the joys of early summer around here!

Lime Cheesecake with Ginger Almond Crust Using Neufchatel cheese in this cheesecake gives a lower calorie count without increasing the carb count, and it still gives a superb flavor and texture.

16 ounces (455 g) Neufchatel or cream cheese, softened cup (12 g) Splenda 2 eggs cup (115 g) plain yogurt or sour cream Juice and grated rind of 1 lime teaspoon vanilla extract Ginger Almond Crust (page 524) Preheat oven to 325F (170C, or gas mark 3).

With an electric mixer, beat the Neufchatel or cream cheese until smooth and fluffy. Beat in the Splenda, eggs, and yogurt, in that order, beating well after each addition. Sc.r.a.pe down the sides of the bowl often with a rubber sc.r.a.per. Now, beat in the lime juice, rind, and vanilla extract. Pour into prepared crust. Put a flat container of water on the floor of the oven and then put your cheesecake on the oven shelf. Bake for about 45 minutes or until only the very center of the cake jiggles a little when you shake it. Chill well before serving.

Yield: 8 to 10 servings 8 to 10 servings a.s.suming 8, each will have 11 grams of carbohydrate, with 3 grams of fiber, for a usable carb count of 8 grams; 15 grams protein. (a.n.a.lysis includes Ginger Almond Crust.) Margarita No-Bake Cheesecake I saw Emeril make a margarita cheesecake on his show one night, and I had to decarb it the very next day! It's fabulous. You can make this with cream cheese and sour cream, if you like, for added richness or with Neufchatel cheese and plain yogurt for a lower calorie count with no increase in carbs.

1 tablespoons (10.4 g) unflavored gelatin 1 cup (25 g) Splenda cup (180 ml) boiling water 1 pounds (680 g) cream cheese or Neufchatel cheese, softened 1 cup (230 g) sour cream or plain yogurt cup (60 ml) lime juice 2 teaspoons grated lime rind teaspoon orange extract cup (60 ml) tequila Sweet-and-Salty Almond Crust (page 523) Combine the gelatin and Splenda in a saucepan and pour the boiling water over them. Stir over low heat until the gelatin is completely dissolved. Turn off the heat.

Put the softened cream cheese or Neufchatel cheese in a mixing bowl and beat with an electric mixer until very soft and creamy. (If you have a stand mixer, you can start the cheese beating before you dissolve the gelatin and just leave the mixer mixing on its own.) When the cheese is very smooth and creamy, add the sour cream or yogurt and beat that in well, sc.r.a.ping down the sides of the bowl as needed. Next, beat in the lime juice, grated lime rind, orange extract, and tequila. Go back to the saucepan of gelatin. It should still be liquid! If it's not, you'll need to heat it again, gently. Beat the gelatin mixture into the cheese mixture and make sure everything is very well combined. Pour into the Sweet-and-Salty Almond Crust and chill for at least 4 or 5 hours, and overnight is better.

Run a knife around the cake between the cake and the rim of the springform pan before removing the rim. Slice with a thin-bladed knife-dipping the knife in hot water before each slice is a good idea, although not essential.

Garnish with paper-thin slices of lime, strips of lime zest, or both.

Yield: 12 servings 12 servings Each serving will have 11 grams of carbohydrate and 2 grams of fiber, for a usable carb count of 9 grams, and 12 grams of protein. (a.n.a.lysis includes crust.) Sunshine Cheesecake This has a lovely, creamy texture and a bright, sunshiney orange flavor. Using the stevia/FOS blend keeps the carb count very low.

1 cup (225 g) cottage cheese 1 package (8 ounces, 225 g) cream cheese, softened 1 cup (230 g) sour cream 4 eggs Grated rind of 1 orange 1 tablespoon (15 ml) orange extract 1 tablespoon plus 1 teaspoon (10 g) stevia/FOS blend 2 tablespoons (30 ml) lemon juice Tiny pinch salt 1 Hazelnut Crust (page 522) or Simple Almond Crust (page 522), prebaked in a springform pan Preheat oven to 325F (170C, or gas mark 3).

Put the cottage cheese, cream cheese, sour cream, eggs, orange rind, orange extract, stevia, lemon juice, and salt in a blender and run the blender until everything is well-blended and a bit fluffy.

Pour into the prebaked crust. Place the cake on the top rack of the oven and place a flat pan of water on the bottom rack. Bake for 50 minutes. The cheesecake will still jiggle slightly in the center when you take it out. Cool and then chill well before serving.

Yield: 12 servings 12 servings Each with 8 grams of carbohydrates and 2 grams of fiber, for a total of 6 grams of usable carbs and 17 grams of protein. (a.n.a.lysis includes crust.) This is wonderful with sugar-free chocolate syrup. Many grocery stores carry it; it's worth your while to try to find it.

Blackbottomed Mockahlua Cheesecake You'll have to make yourself some Mockahlua before you can make this. What better incentive could you have?

FOR THE BLACKBOTTOM LAYER:.

3 sugar-free dark chocolate bars (about 1.5 ounces [42 g] each) cup (60 ml) heavy cream 1 Simple Almond Crust (page 522), prebaked in a springform pan FOR THE MOCKAHLUA FILLING:.

3 packages (8 ounces [225 g] each) cream cheese, softened cup (18 g) Splenda cup (175 g) sour cream 1 tablespoon (15 ml) vanilla extract 4 eggs [image]cup (80 ml) Mockahlua (page 46) Preheat the oven to 325F (170C, or gas mark 3).

To make the blackbottom layer: Over the lowest possible heat, melt the chocolate bars (preferably in a heat diffuser or a double boiler to keep the chocolate from burning). When the chocolate is melted, stir in the cream, blending well. Pour over the crust and spread evenly.

To make the Mockahlua filling: In large bowl, use an electric mixer to beat the cream cheese until smooth, sc.r.a.ping down the sides of the bowl often. Beat in the Splenda and sour cream and mix well. Beat in the vanilla and eggs, one by one, beating until very smooth and creamy. Beat in the Mockahlua last and mix well.

Pour the filling into the chocolate-coated crust. Place the cake in the oven and place a pie pan of water on the rack below it or on the floor of the even. Bake for 1 hour.

Cool in the pan on a wire rack. Chill well before serving.

Yield: 12 servings 12 servings Each with 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 18 grams of protein. (a.n.a.lysis includes crust, but omits the polyols in the sugar-free chocolate.) Chocolate Chocolate Chip Cheesecake This cake happened because I found a bottle of white chocolate sugar-free coffee flavoring syrup on sale at a discount store. My brain immediately cried, "Cheesecake!" Feel free to use cream cheese and full-fat sour cream, if you prefer-you'll raise the calorie count but not the carb count.

Crisp Chocolate Crust (page 521, but see instructions below) 24 ounces (680 g) Neufchatel cheese cup (180 ml) white chocolate sugar-free coffee-flavoring syrup (such as Da Vinci) 3 eggs cup (115 g) light sour cream 5 ounces (140 g) sugar-free dark chocolate Preheat oven to 325F (170C, or gas mark 3).