1001 Low-Carb Recipes Part 47

FOR THE PIE:.

1 cups (225 g) almonds cup (30 g) vanilla whey protein powder 3 tablespoons (4.5 g) Splenda 4 tablespoons (56 g) b.u.t.ter, melted 1[image] cups (95 g) Angel-Type Coconut (page 553), divided cups (95 g) Angel-Type Coconut (page 553), divided 2[image] cups (640 ml) Carb Countdown dairy beverage cups (640 ml) Carb Countdown dairy beverage 1 packages (3.4 ounces, or 95 g each) vanilla sugar-free instant pudding mix FOR THE WHIPPED TOPPING:.

1 cup (240 ml) heavy cream, chilled 1 tablespoon (10 g) vanilla sugar-free instant pudding mix Preheat oven to 325F (170C, or gas mark 3).

To make the pie: In a food processor using the S-blade, grind the almonds fine. Add the protein powder and Splenda and pulse to combine. Now add the b.u.t.ter and pulse until it's all well mixed. Turn this out into a 9-inch (23-cm) pie plate you've sprayed with nonstick cooking spray. Press firmly into place, building up the sides. Bake for 1215 minutes or until starting to turn golden. Cool before filling.

Put[image] cup (45 g) of the Angel-Type Coconut in the pie sh.e.l.l, spreading evenly. Set aside. cup (45 g) of the Angel-Type Coconut in the pie sh.e.l.l, spreading evenly. Set aside.

Pour the Carb Countdown into a mixing bowl and add the 1 packages pudding mix. Whisk until smooth, about 2 minutes. Pour over the coconut in the pie sh.e.l.l. Chill for at least 1 hour.

While the pie is chilling, stir the remaining coconut in a dry skillet over medium heat until it's touched with gold. Set aside to cool.

To make the whipped topping: Using an electric mixer, whip the heavy cream with the 1 tablespoon of pudding mix until you have whipped topping (then turn off the mixer fast! You don't want vanilla b.u.t.ter!). Spread over the pie and top with the toasted coconut before serving.

Yield: 1012 servings. 1012 servings.

a.s.suming 12, each will have 11 g protein; 9 g carbohydrate; 3 g dietary fiber; 6 grams usable carbs.

Peanut b.u.t.ter Silk Pie This pie is incredible, decadent, outrageous, utterly scrumptious. This is a real special-occasion dessert and a surefire crowd pleaser.

FOR THE CRUST:.

1 cups (190 g) sh.e.l.led raw hazelnuts 4 tablespoons (56 g) b.u.t.ter, melted cup (65 g) vanilla-flavored whey protein powder FOR THE CHOCOLATE LAYER:.

4 sugar-free dark chocolate bars (about 1.5 ounces [42 g] each) 5 tablespoons (75 ml) heavy cream 1 teaspoon instant coffee crystals FOR THE PEANUT b.u.t.tER SILK LAYER:.

1 package (8 ounces, or 225 g) cream cheese, softened 1 cup (25 g) Splenda 1 cup (260 g) creamy natural peanut b.u.t.ter 1 tablespoon (14 g) b.u.t.ter, melted 1 teaspoon vanilla extract 1 cup (240 ml) heavy cream Preheat the oven to 325F (170C, or gas mark 3).

To make the crust: Use the S-blade in a food processor to grind the hazelnuts to a meal. Add the b.u.t.ter and protein powder and pulse until well combined. Spray a large pie plate with nonstick cooking spray and press the hazelnut mixture firmly into the bottom of the pie plate (it won't build up the side very far). Bake for 10 to 12 minutes or until lightly browned. Remove from the oven to cool.

To make the chocolate layer: Melt the chocolate over the lowest possible heat since chocolate burns very easily. (If you have a double boiler or a heat diffuser, this would be a good time to use it!) Whisk in the cream and coffee crystals, and continue stirring until the crystals disappear. Spread this mixture evenly over the bottom of the hazelnut crust.

To make the peanut b.u.t.ter silk layer: Use an electric mixer to beat the cream cheese, Splenda, peanut b.u.t.ter, b.u.t.ter, and vanilla together until creamy.

In a separate bowl, whip the heavy cream until stiff. Turn the mixer to the lowest setting and beat the whipped cream into the peanut b.u.t.ter mixture one-third at a time.

Spread the peanut b.u.t.ter filling gently over the chocolate layer and chill. (This is best made a day in advance to allow plenty of time for chilling.) Yield: 10 generous servings 10 generous servings Each with 12 grams of carbohydrates and 2 grams of fiber, for a total of 10 grams of usable carbs and 20 grams of protein. Carb count does not include the polyol in the sugar-free chocolate.

Peanut b.u.t.ter and Jelly Pie I invented this for my peanut b.u.t.ter-obsessed husband, who adored it.

FOR THE JELLY LAYER:.

1 cup (120 g) raspberries (fresh, or frozen with no sugar) 2 tablespoons (30 ml) water 3 tablespoons (4.5 g) Splenda FOR THE PEANUT b.u.t.tER LAYER:.

1 package (4-serving size) sugar-free vanilla instant pudding mix 1 cup (240 ml) heavy cream 1 cup (240 ml) water 1 cup (260 g) natural peanut b.u.t.ter teaspoon blackstrap mola.s.ses [image]teaspoon salt Cinnamon Almond Crust (page 523) To make the jelly layer: Put the raspberries, 2 tablespoons (30 ml) water, and Splenda in a saucepan over medium-low heat and bring to a simmer. Stir until the berries are quite soft and mash up with a fork. Turn off heat and set aside.

To make the peanut b.u.t.ter layer: With an electric mixer, beat the pudding mix with the heavy cream and water until smooth and starting to thicken. Beat in peanut b.u.t.ter, mola.s.ses, and salt, sc.r.a.ping down the sides of the bowl as needed, until everything is well combined and very smooth.

Spread the raspberry mixture evenly over the bottom of the prepared Cinnamon Almond Crust. Spoon the peanut b.u.t.ter mixture evenly over the raspberry layer. Chill for at least several hours, and overnight is better.

Yield: 8 servings 8 servings Each serving will have 16 grams of carbohydrate and 6 grams of fiber, for a usable carb count of 10 grams; 17 grams protein-which means you can legitimately have a slice for breakfast, if you want to. (a.n.a.lysis includes Cinnamon Almond Crust.) Peanut b.u.t.ter Cup Pie This is so easy! And who doesn't love chocolate and peanut b.u.t.ter?

1 package (4-serving size) sugar-free instant chocolate pudding mix 2 tablespoons (11 g) unsweetened cocoa powder 1 cup (240 ml) heavy cream 1 cup (240 ml) water cup (195 g) natural peanut b.u.t.ter (I used creamy.) 1 Simple Almond Crust (page 522) In a large bowl, combine the pudding mix and cocoa powder. Pour in the heavy cream and water and beat with an electric mixer to combine well. Then beat in the peanut b.u.t.ter until everything's well combined. Pour mixture into cooled crust, sc.r.a.ping it all out of the bowl with a rubber sc.r.a.per. Spread evenly in crust and chill.

Yield: 8 servings 8 servings Each serving will have 12 grams of carbohydrate and 4 grams of fiber, for a usable carb count of 8 grams; 14 grams of protein. (a.n.a.lysis includes Simple Almond Crust.) Pumpkin Pie with Pecan Praline Crust I'm very proud of this recipe. Serve it at Thanksgiving Dinner, and no one will guess it's made without sugar.

FOR THE CRUST:.

2 cups (300 g) sh.e.l.led raw pecans teaspoon salt 2 tablespoons (4 g) Splenda 1 teaspoons blackstrap mola.s.ses 4 tablespoons (56 g) b.u.t.ter, melted 2 tablespoons (30 ml) water FOR THE PUMPKIN PIE FILLING:.

1 can (15 ounces, or 420 ml) pumpkin 1 cups (360 ml) heavy cream 3 eggs cup (18 g) Splenda teaspoon salt 2 teaspoons blackstrap mola.s.ses 1 tablespoon (6 g) pumpkin pie spice Preheat the oven to 350F (180C, or gas mark 4).

To make the crust: Put the pecans and salt in a food processor with the S-blade in place. Pulse until the pecans are chopped to a medium consistency. Add the Splenda, mola.s.ses, and b.u.t.ter and pulse again until well blended. Add the water and pulse again until well combined. At this point, you'll have a soft, sticky ma.s.s.

Spray a 10-inch (25-cm) pie plate with nonstick cooking spray or b.u.t.ter it well. Pour the pecan mixture into it and press firmly in place, all over the bottom and up the sides by 1 inches (3 cm) or so. Try to get it an even thickness with no holes, and if you wish, run a finger or a knife around the top edge to get an even, nice-looking line. Bake for about 18 minutes. Cool.

Increase the oven temperature to 425F (220C, or gas mark 7).

To make the filling: Combine the pumpkin, heavy cream, eggs, Splenda, salt, mola.s.ses, and spice in a bowl and whisk together well. Pour into the prebaked and cooled pie sh.e.l.l. Bake for 15 minutes, lower the oven temperature to 350F (180C, or gas mark 4), and bake for an additional 45 minutes. Cool and serve with whipped cream.

Yield: 8 servings 8 servings Each with 14 grams of carbohydrates and 4 grams of fiber, for a total of 10 grams of usable carbs and 6 grams of protein. a.n.a.lysis does not include whipped cream.

Wondering how many carbs you're really saving by making your pumpkin pie from scratch? A lot- especially when you consider that a slice of Mrs. Smith's frozen pumpkin pie has 37 grams of usable carbs, well over three times as much as my version!

Brownie Mocha Fudge Pie 1 batch Dana's Brownies (page 509, but see instructions) 4 teaspoons instant coffee granules, divided 2 cups (480 ml) well-chilled heavy cream, divided 3 tablespoons (30 g) sugar-free instant vanilla pudding mix, divided 1 cups (360 ml) Carb Countdown dairy beverage or half-and-half 3 tablespoons (45 ml) Mockahlua (page 46), divided 2 packages (4-serving-size) sugar-free instant chocolate pudding mix Make the brownies, adding 2 teaspoons of instant coffee granules. Instead of baking in an 8 8-inch (20 20-cm) pan, use a 10-inch (25-cm) pie plate you've sprayed well with nonstick cooking spray. Let the brownie crust cool thoroughly before starting on the filling.

Pour 1 cup (240 ml) of the heavy cream into a small, deep mixing bowl, and add 1 tablespoons (15 g) of the sugar-free vanilla instant pudding powder. Using a whisk or an electric mixer, whip until well thickened (but don't go overboard and make sweet vanilla b.u.t.ter!). Set this aside for a moment.

In another mixing bowl, dissolve 1 teaspoon of the instant coffee granules in the Carb Countdown dairy beverage and stir in 2 tablespoons (30 ml) of the Mockahlua. Now add the sugar-free instant chocolate pudding mix and beat with an electric mixer for a minute or two until very smooth and thick. Add the whipped cream you made. Turn the mixer to its very lowest setting and beat the whipped cream into the pudding mixture until everything is just combined. Spread this mixture over the brownie crust.

Okay, you need your cream-whipping bowl again-don't bother to wash it, though you'll want to wash the beaters. Pour the last tablespoon (15 ml) of Mockahlua and the last teaspoon of coffee granules into the bowl, and dissolve the coffee granules in the Mockahlua. Now add the second cup (240 ml) of heavy cream and the second 1 tablespoons (15 g) of vanilla instant pudding powder.

Whip until thickened (again, don't overbeat and get b.u.t.ter). Spread this coffee whipped cream over the pudding layer and chill well-at least a few hours. Decorate with bitter chocolate shavings, if you like.

Yield: 12 servings 12 servings Each with 11 g protein; 8 g carbohydrate; 1 g dietary fiber; 7 g usable carbs. a.n.a.lysis does not include polyol sweetener.

Layered Chocolate-and-Vanilla Decadence I adapted this recipe, and my sister, Kim, tested it for me one night when she was having company. She said that they threatened to eat the whole thing-and it makes a lot! This is a good choice if you want to take a dessert to a gathering.

FOR THE CRUST:.

1 cups (190 g) pecans 1 cup (130 g) vanilla whey protein powder cup (12 g) Splenda cup (115 g) melted b.u.t.ter FOR THE LAYERS:.

2 cups (600 ml) heavy cream, chilled 2 tablespoons (25 g) sugar-free instant vanilla pudding mix 8 ounces (225 g) cream cheese, softened cup (12 g) Splenda 2 cups plus 2 tablespoons (630 ml) Carb Countdown dairy beverage, divided 1 package (6-serving size) sugar-free instant chocolate pudding mix Preheat oven to 350F (180C, or gas mark 4).

To make the crust: Chop the pecans in a food processor, add the other crust ingredients, and pulse to blend thoroughly. Pour into a 9 13-inch (23 33-cm) baking pan; press down to make firm so that it covers the bottom. Bake for 15 minutes. Let cool.

To make the layers: While the crust is cooling, whip the heavy cream and the vanilla pudding mix with you electric mixer. Set aside.

In another bowl, beat the cream cheese, Splenda, and 2 tablespoons (30 ml) of Carb Countdown dairy beverage together until smooth. Fold in a little less than half of the whipped cream. Spread cream cheese mixture over the crust.

In the same bowl from which you've removed the cream cheese mixture, mix the package of chocolate pudding mix with 2 cups (600 ml) of Carb Countdown dairy beverage. Beat until smooth and creamy and beginning to thicken. Spread over the top of the cream cheese layer.

Put the pan in the refrigerator to set. Store the leftover whipped cream in the refrigerator. After about 2 to 3 hours, spread the remaining whipped cream over the top of the pudding as the top layer. Chill for at least another hour. Serve.

Yield: About 12 to 16 servings About 12 to 16 servings a.s.suming 16 servings, each will have 15 g protein; 7 g carbohydrate; 1 g dietary fiber; 6 g usable carbs.

Mud Pie Frozen coffee pie with a chocolate crust and chocolate sauce-What's not to like? This has a mild coffee flavor, but feel free to add more instant coffee granules-tasting as you go-if you like it more intense. Also feel free to use decaf if you, like me, have trouble sleeping if you have caffeine after dinner!

2 packages (4-serving size) sugar-free vanilla instant pudding mix 1 cup (240 ml) water 1 cup (240 ml) heavy cream 3 tablespoons (9 g) instant coffee crystals 2 cups (280 g) sugar-free vanilla ice cream, softened (but not melted!) Chocolate Cookie Crust (page 521) 1 batch Sugar-Free Chocolate Sauce (page 551) Put the pudding mix, water, and heavy cream in a large mixing bowl and beat with an electric mixer until well blended. Beat in the coffee crystals, then the softened ice cream. Beat just long enough to get everything mixed together and then pour half of the filling into the prepared Chocolate Cookie Crust. Top with half of the chocolate sauce. Add the rest of the filling and top with the remainder of the sauce.

Stash the pie in the freezer for at least several hours. Then take it out about 15 to 20 minutes before you serve it to let it soften a bit (but not thaw!).

Yield: 12 servings (I know that sounds like a lot, but I've tried serving bigger slices, and people get too full!) 12 servings (I know that sounds like a lot, but I've tried serving bigger slices, and people get too full!) Each serving will have 9 grams of carbohydrate and 3 grams of fiber, for a usable carb count of 6 grams. a.n.a.lysis includes chocolate cookie crust out not the polyol in the sugar-free chocolate sauce.

German Chocolate Pie My tester Julie claims that the true name of this recipe is "OH SWEET MOTHER OF ALL THAT IS HOLY, THIS IS LIKE A SYMPHONY IN MY MOUTH!" and rates it a 15 on the 1 to 10 scale. She also says it looks "gorgeous!" I hope you like it just as much!

FOR THE CRUST:.

1 cup (70 g) Angel-Type Coconut (page 553) 1 cup (125 g) finely chopped pecans 6 tablespoons (84 g) b.u.t.ter, melted [image]cup (40 g) vanilla whey protein powder 3 tablespoons (4.5 g) Splenda FOR THE FILLING:.

4 ounces (115 g) cream cheese, softened 1 package (4-serving size) sugar-free chocolate instant pudding 1 package (4-serving size) sugar-free vanilla instant pudding 2 cups (660 ml) Carb Countdown dairy beverage cup (35 g) Angel-Type Coconut FOR THE TOPPING:.

cup (35 g) Angel-Type Coconut cup (65 g) chopped pecans 2 tablespoons (28 g) b.u.t.ter 1 teaspoon vanilla 3 tablespoons (4.5 g) Splenda cup (120 ml) heavy cream, chilled Preheat oven to 325F (170C, or gas mark 3).

To make the crust: Combine all the crust ingredients well. Turn out into a 10-inch (25-cm) pie plate you've sprayed with nonstick cooking spray and press firmly into place, building all the way up the sides. Bake for 1215 minutes or until it browns a little. Let cool before filling.

To make the filling: Beat the cream cheese until smooth. Now beat in the two pudding mixes and the Carb Countdown and then fold in the coconut. Spread this in the pie sh.e.l.l.

To make the topping: In a big skillet over medium-low heat, saute the the coconut and pecans in the b.u.t.ter until the coconut is golden. Stir in the vanilla and the Splenda and let the mixture cool. Now scatter it evenly over the pie. Chill the pie for several hours.

Whip the cream and use it to decorate the pie before serving.

Yield: 812 servings. 812 servings.

a.s.suming 12, each will have 10 g protein; 10 g carbohydrate; 2 g dietary fiber; 8 grams usable carbs.

Gingered Melon This is light and elegant-and people following a low-fat diet can eat it, too.

ripe cantaloupe ripe honeydew [image]cup (80 ml) lime juice 2 tablespoons (3 g) Splenda 1 teaspoon grated fresh ginger Peel the cantaloupe and honeydew and cut it into bite-sized chunks, or if you have a melon baller, cut b.a.l.l.s from it. Place in a serving dish.

Combine the lime juice, Splenda, and ginger. Pour over the melon, toss, and serve.

Yield: 8 servings 8 servings Each with 12 grams of carbohydrates and 1 gram of fiber, for a total of 11 grams of usable carbs and 1 gram of protein.

Strawberries in Wine This is simple and simply delicious.

8 ounces (225 g) fresh strawberries cup (120 ml) burgundy wine 1 tablespoon (1.5 g) Splenda Cinnamon stick Hull the strawberries and slice or cut them into quarters.

Mix the wine and the Splenda and pour the mixture over the berries. Add the cinnamon stick and refrigerate, stirring from time to time, for at least 12 hours (but 2 days wouldn't hurt!).

Yield: 4 servings 4 servings Each with 8 grams of carbohydrates and 3 grams of fiber, for a total of 5 grams of usable carbs and 1 gram of protein.

Broiled Grapefruit This is a cla.s.sic sort of recipe.

grapefruit teaspoon b.u.t.ter (optional) Splenda A touch of blackstrap mola.s.ses, if you like Ground cinnamon (optional) Loosen the sections of the grapefruit by running a sharp, thin-bladed knife around each one. Sprinkle with the sweetener of your choice, plus cinnamon if you like, and broil a few inches (7.5 cm) from the flame for 10 minutes.

Yield: 1 serving 1 serving 10.4 grams of carbohydrates and 1.4 grams of fiber, for a total of 9 grams of usable carbs from the grapefruit. Splenda has 0.5 grams of carbohydrates per teaspoon. Blackstrap has 1 gram of carbohydrates per teaspoon-and it's so strong-flavored you won't want to use more than this!

Some people like to cut the white core out and put b.u.t.ter in there.

Figs with Gorgonzola It doesn't get any simpler or more elegant than this.

4 fresh, medium figs cup (30 g) crumbled Gorgonzola cup (60 g) chopped walnuts Slice the figs in half, spread each half with a tablespoon of Gorgonzola, and sprinkle with tablespoon chopped walnuts.

Yield: 4 servings of 2 halves 4 servings of 2 halves Each with 12 grams of carbohydrates and 2 grams of fiber, for a total of 10 grams of usable carbs and 9 grams of protein.

Note: Some people like to broil the figs for a few minutes first.

Rhubarb Flummery Because it's so sour, rhubarb is low-carb. This is a simple, old-fashioned dessert.

1 pound (455 g) frozen rhubarb cup (12 g) Splenda cup (120 ml) water [image]teaspoon orange extract Guar or xanthan Place the rhubarb in a slow cooker and stir in the Splenda, water, and orange extract. Cover the slow cooker, set it to low, and let it cook for 5 to 6 hours.

When the time's up, the rhubarb will be very soft. Mash it with a fork to a rough pulp. Thicken the sauce to a soft pudding consistency with guar or xanthan and serve hot or cold.

This dessert is great with a little heavy cream or Whipped Topping (page 552).

Yield: 6 servings 6 servings Each with trace protein, 4 g carbohydrate, 1 g dietary fiber, 3 g usable carbs. a.n.a.lysis does not include whipped topping.

Grandma's Peach Cobbler Well, Grandma's version was a lot higher-carb than this! This is a charming, old-fashioned dessert.

4 cups (800 g) sliced peaches cup plus 1 tablespoon (7.5 g) Splenda, divided cup (50 g) polyol sweetener 1 tablespoon (15 ml) lemon juice 8 tablespoons (115 g) b.u.t.ter, divided cup (60 g) almond meal cup (65 g) vanilla whey protein powder 2 teaspoons baking powder 1 teaspoon salt cup (120 ml) heavy cream Preheat oven to 375F (190C, or gas mark 5). Spray an 8 8-inch (20 20-cm) baking pan with nonstick cooking spray.

In a mixing bowl, combine the sliced peaches (I use unsweetened frozen peach slices, which saves lots of time and trouble, and since they're going to be cooked, it makes no difference in the final texture), cup (6 g) Splenda, polyol sweetener, and lemon juice. Toss everything together and spread evenly in the pan. Dot with 2 tablespoons (30 g) of the b.u.t.ter.

In another mixing bowl (or use the same one if you like), combine the almond meal, protein powder, baking powder, the remaining 1 tablespoon (1.5 g) Splenda, and the salt. Stir together to evenly distribute ingredients.

Melt the remaining 6 tablespoons (85 g) of b.u.t.ter. Stir the b.u.t.ter into the cream. Pour into the dry ingredients and mix with a few swift strokes of your whisk or a spoon-you just want to stir enough to ensure that there are no pockets of dry ingredients lurking.

Spread the batter evenly over the peaches and bake for 30 minutes or until the crust is crisp and evenly golden brown. Serve warm.

Yield: 9 servings 9 servings Each with 14 g protein; 13 g carbohydrate; 2 g dietary fiber; 11 g usable carbs. Carb count does not include polyol sweetener.

Variation: Grandma's Blueberry Cobbler. Swap 4 cups (580 g) fresh blueberries or 4 cups (620 g) unsweetened frozen blueberries for the peaches, and follow the recipe as directed.

Yield: 9 servings 9 servings Each with 13 g protein; 13 g carbohydrate; 2 g dietary fiber; 11 g usable carbs.

Speedy Low-Carb Peach Melba This is a short-cut, no-sugar-added version of a very famous dessert-and it's scrumptious! You can use fresh peaches in this, if you'd prefer, but unlike the frozen ones, you'll have to peel and slice them, which takes longer.