1001 Low-Carb Recipes Part 48

2 cups (500 g) frozen, sliced, no-sugar-added peaches cup (60 ml) lemon juice, divided teaspoon orange extract cup (12 g) Splenda 1 cup (110 g) raspberries-fresh or frozen with no sugar added 4 tablespoons (30 g) toasted slivered almonds (optional) Don't bother to thaw the frozen peaches. Put them in a microwaveable bowl, mix together 2 tablespoons (30 ml) of the lemon juice, the orange extract, and half of the Splenda and pour it over them. Cover (I just lay a plate on top) and microwave on high for 5 to 7 minutes or until tender.

While the peaches are poaching, put the raspberries, the remaining 2 tablespoons (30 ml) of lemon juice, and the remaining Splenda in a food processor with the S-blade in place. Pulse a few times until everything is pureed together.

When the peaches are done, divide between 4 small serving dishes and divide the raspberry sauce between them. Sprinkle each dish with a tablespoon of almonds, if desired. Serve.

Yield: 4 servings 4 servings Each with 17 grams of carbohydrates and 4 grams of fiber, for a total of 13 grams of usable carbs and 1 gram of protein. Add the optional almonds and each serving has 19 grams of carbohydrates and 5 grams of fiber, for a total of 14 grams of usable carbs and 3 grams of protein.

This also has a mere 68 calories, every one of them nutritious.

Now, this is not the traditional way to serve Peach Melba-the traditional way would include a scoop of vanilla ice cream. You could do this, of course, using one of the no-sugar-added ice creams, or Atkins Endulge, but since this is already in the upper range of the low-carb recipe spectrum, I'd probably only do this for a very special occasion. You could also serve this with vanilla yogurt and add only about 2.5 grams of carbs per cup (120 ml) of yogurt.

Tip: Feel free to make the raspberry sauce all by itself-it's great over melon, stirred into plain yogurt, or as an elegant quick dessert when combined with no-sugar ice cream.

Peaches with b.u.t.terscotch Sauce These are delectable. You can serve them as is, with a little heavy cream, with Whipped Topping (page 552), or with a scoop of low-carb vanilla ice cream.

1 pound (455 g) frozen, unsweetened, sliced peaches 2 teaspoons lemon juice [image]cup (8 g) Splenda 2 tablespoons (30 ml) sugar-free imitation honey teaspoon blackstrap mola.s.ses 2 tablespoons (30 ml) heavy cream teaspoon cinnamon 2 tablespoons (28 g) b.u.t.ter, melted Guar or xanthan Place the peaches in a slow cooker. (I didn't even bother to thaw mine.) In a bowl, stir together the lemon juice, Splenda, honey, mola.s.ses, cream, cinnamon, and b.u.t.ter. Pour the mixture over the peaches. Cover the slow cooker, set it to low, and let it cook for 6 hours.

Thicken the sauce to a creamy consistency with a little guar or xanthan and serve hot.

Yield: 6 servings 6 servings Each with 1 g protein, 9 g carbohydrate, 2 g dietary fiber, 7 g usable carbs. (a.n.a.lysis does not include polyols or toppings.) Strawberries with Balsamic Vinegar This is so light and flavorful! These are good without the cream cheese sauce, too.

2 pounds (910 g) strawberries cup (6 g) plus 2 teaspoons Splenda, divided cup (60 ml) balsamic vinegar 4 ounces (115 g) cream cheese, softened 4 tablespoons (60 g) plain yogurt Remove the green hulls from the strawberries and halve them-if you have some really huge berries, quarter them. Place in a gla.s.s, plastic, or stainless steel mixing bowl. Sprinkle cup (6 g) Splenda over the berries and toss to coat. Now sprinkle on the balsamic vinegar and stir again. Stash the bowl in the fridge for at least a few hours, and a whole day would be fine.

Using an electric mixer, beat the cream cheese, yogurt, and remaining 2 teaspoons Splenda together until very smooth-you can do this in advance, too, if you'd like.

Simply spoon the berries into pretty dessert dishes and drizzle some of the balsamic vinegar syrup in the bottom of the bowl over each serving. Top each serving with a dollop of the cream cheese sauce and serve.

Yield: 8 servings 8 servings Each with 2 g protein; 9 g carbohydrate; 3 g dietary fiber; 6 g usable carbs.

Strawberries with Orange Cream Dip This will look fancy if you serve it on a pretty chip-and-dip tray. It's good finger food for a party. You can drop the calorie count on this without increasing the carb count by using light (but not fat-free!) sour cream.

1 package (4-serving size) sugar-free instant vanilla pudding 1 cup (230 g) sour cream 1 cups (360 ml) heavy cream 2 teaspoons grated orange zest 2 pounds (910 g) strawberries Using an electric mixer, beat the pudding mix, sour cream, heavy cream, and orange zest together until smooth and fluffy. Put in the bowl of a chip-and-dip tray, surround with whole strawberries, and serve.

Yield: 10 servings 10 servings Each with 11 g protein; 15 g carbohydrate; 4 g dietary fiber; 11 g usable carbs.

Strawberry Crunch Parfait In their book The GO-Diet The GO-Diet, Drs. Goldberg and O'Mara explain that plain yogurt has far fewer carbs than the label would indicate because most of the lactose in the milk has been converted to lactic acid by the yogurt bacteria. Accordingly, they say that we can count just 4 grams of carbohydrates per cup (230 g) of plain yogurt. Reading this, I added yogurt back to my low-carb diet, and it's never caused weight gain or rebound hunger for me, so I think Goldberg and O'Mara are right! This recipe is so versatile-it makes a great dessert, a phenomenal quick breakfast, or a delicious and nutritious snack. Enjoy!

3 ripe strawberries 1 tablespoon plus teaspoon (0.1 g) Splenda, divided cup (170 g) plain yogurt teaspoon vanilla extract 2 tablespoons (15 g) Cinnamon Splenda Nuts (page 553), chopped a bit, or 2 tablespoons low-carb commercial granola-like product Cut the green hulls off the strawberries and slice them thinly into a dish. Sprinkle them with teaspoon of the Splenda and stir.

Combine the yogurt with the vanilla extract and the remaining tablespoon (1.5 g) of Splenda, stirring well. Spoon over the strawberries. Top with the nuts or granola and devour!

Yield: 1 serving 1 serving Using the GO-Diet's carb count of 4 grams of carbohydrates per cup (230 g) of plain yogurt, this has 12 grams of carbohydrates and 3 grams of fiber, for a total of 9 grams of usable carbs and 10 grams of protein.

Feel free to subst.i.tute cup (35 g) blueberries, blackberries, raspberries, or even diced peaches. Make this in a clear gla.s.s dish or even layer it in a parfait gla.s.s, and it'll look pretty enough for company.

Strawberry Cups This is a good make-ahead company dessert, and it's a really beautiful color.

1 cup (240 ml) water 1 package (4-serving size) sugar-free lemon gelatin 10 ounces (280 g) frozen unsweetened strawberries, partly thawed 1 cup (240 ml) heavy cream, divided teaspoon vanilla extract 1 teaspoon Splenda (if desired) Bring the water to a boil. Put the gelatin and boiling water in a blender and whirl for 10 to 15 seconds to dissolve the gelatin. Add the strawberries and whirl again, just long enough to blend in the berries.

Put the blender container in the refrigerator for 10 minutes or just until the mixture starts to thicken a bit.

Add cup (180 ml) of the heavy cream and run the blender just long enough to mix it all in (10 to 15 seconds). Pour into 5 or 6 pretty little dessert cups and chill. Whip the remaining cup (60 ml) of cream with the vanilla and a teaspoon of Splenda (if using), to garnish.

Yield: About 5 servings About 5 servings Each with 6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 3 grams of protein.

Mixed Berry Cups For you raspberry and blackberry lovers, here's a quick and tasty dessert.

1 package (4-serving size) sugar-free raspberry gelatin 1 cup (240 ml) boiling water 2 teaspoons lemon juice Grated rind of orange cup (100 g) frozen blackberries, partly thawed 1 cup (240 ml) heavy cream, divided teaspoon vanilla extract 1 teaspoon Splenda (optional) Put the gelatin, water, lemon juice, and orange rind in a blender and whirl for 10 to 15 seconds to dissolve the gelatin. Add the blackberries and blend again, just long enough to mix in the berries.

Put the blender container in the refrigerator for 10 minutes or just until the mixture starts to thicken a bit. Add cup (180 ml) heavy cream and run the blender just long enough to mix it all in (10 to 15 seconds). Pour into 5 or 6 pretty little dessert cups and chill.

Whip the remaining cup (60 ml) of cream with vanilla and Splenda (if using) to garnish.

Yield: 5 servings 5 servings Each with 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 2 grams of protein.

Black Forest Parfaits This has too many carbs for you to want to eat it on a regular basis, but it's great for a company dinner or a holiday. It's really pretty, too.

1 (4-serving size) package sugar-free instant chocolate pudding mix 2 cups (480 ml) Carb Countdown dairy beverage 1 cup (240 ml) heavy cream, chilled 1 tablespoon (10 g) sugar-free instant vanilla pudding mix 1 tablespoon (14 g) b.u.t.ter cup (60 g) almond meal cup (35 g) shredded coconut 2 tablespoons (11 g) cocoa powder 2 tablespoons (25 g) polyol sweetener 1 batch No-Sugar-Added Cherry Pie Filling (page 525) Mix the chocolate pudding mix with the Carb Countdown dairy beverage and stir with a whisk for 2 minutes or until thickened. Set aside.

Pour the chilled heavy cream into a deep mixing bowl. Add the vanilla instant pudding mix and use an electric mixer to whip until cream is stiff-do not overbeat, or you'll get sweetened vanilla b.u.t.ter! (Also do not try to do this step in a blender or food processor. It simply will not work.) Scoop out 1 cups (360 ml) of the whipped cream and add to the bowl with the chocolate pudding; fold in with a rubber sc.r.a.per.

In a medium skillet, melt the b.u.t.ter and add the almond meal, coconut, cocoa powder, and polyol sweetener. Stir over medium heat for about five minutes or until toasted. Remove from heat.

Okay, we're on the home stretch. Get out 6 pretty dessert dishes-preferably clear parfait gla.s.ses so that everyone can see the layers. Spoon half of the chocolate mixture into the bottom of the dessert dishes and then top with half the coconut mixture and half the cherry mixture. Repeat the layers, reserving just a couple of teaspoons of the coconut mixture. There should be just enough whipped cream left in the bowl to put a little dollop on top of each serving. Sprinkle the reserved little bit of coconut on top of that and chill for at least a few hours before serving.

Yield: 6 servings 6 servings Each with 10 g protein; 17 g carbohydrate; 2 g dietary fiber; 15 g usable carbs. Carb count does not include polyol sweetener.

Coeur a la Creme This is a cla.s.sic French dessert, traditionally made in a heart-shaped mold. Coeur a la Creme molds are hard to come by, but you can buy a regular 2-cup (480-ml) heart-shaped mold and stick three or four holes in it with a nail, which is what I did. Serve with fresh strawberries or Strawberry Sauce (see page 550) for a truly beautiful Valentine's Day dessert.

2 packages (8 ounces, or 225 g each) cream cheese, softened 2 tablespoons (3 g) Splenda 3 tablespoons (45 ml) heavy cream 2 tablespoons (30 g) sour cream teaspoon salt Use an electric mixer to beat the cream cheese until it's very creamy. Beat in the Splenda, heavy cream, sour cream, and salt, mixing very well.

Line the mold with a double layer of dampened cheesecloth and pack the cheese mixture into it, pressing it in well. Place the mold on a plate to catch any moisture that drains out and chill for at least 24 hours.

Yield: 8 servings 8 servings Each with 2 grams of carbohydrates, no fiber, and 5 grams of protein. a.n.a.lysis does not include toppings.

Warning: This is not a quick dessert to whip up before your sweetheart comes over. You need to start making this dessert at least 24 hours in advance to give it plenty of time to chill.

Maria's Flan My childhood friend Maria found me on the Internet a couple of years ago, and we got together. Her mom is Colombian, so Maria had grown up eating flan, a traditional Latin American dessert. Here's the version we came up with together.

FOR THE SYRUP:.

2 tablespoons (3 g) Splenda 1 teaspoon blackstrap mola.s.ses 2 tablespoons (30 ml) water FOR THE CUSTARD:.

1 cup (240 ml) heavy cream 1 cup (240 ml) half-and-half 6 eggs 1 teaspoon vanilla extract Pinch of nutmeg Pinch of salt [image]cup (17 g) Splenda Preheat the oven to 350F (180C, or gas mark 4).

To make the syrup: Combine the Splenda, mola.s.ses, and water, stirring until the lumps are gone. Spray a gla.s.s pie plate with nonstick cooking spray and pour the mixture into it, spreading it over the bottom. Microwave for 2 minutes on medium power. (You could subst.i.tute the sugar-free syrup of your choice for this syrup; just use 2 to 3 tablespoons [30 to 45 ml].) To make the custard: Whisk together well the heavy cream, half-and-half, eggs, vanilla, nutmeg, salt, and Splenda and pour the mixture over the syrup in the pie plate.

Place the pie plate carefully in a large, flat baking dish and pour water around it, not quite up to the rim of the pie plate. Put the baking pan with the pie plate in its water bath in the oven. Bake for 45 minutes or until a knife inserted in the center comes out clean.

Cool and cut the flan into wedges. Traditionally, each piece is served inverted on a plate with the syrup on top.

Yield: 8 generous servings 8 generous servings Each with 5 grams of carbohydrates, no fiber, and 6 grams of protein.

Mocha Custard 1 cup (240 ml) boiling water 1 ounce (28 g) unsweetened baking chocolate 1 rounded (1 g) teaspoon instant coffee crystals 1 cup (240 ml) heavy cream 3 eggs [image]cup (8 g) Splenda A pinch of salt Preheat the oven to 300F (150C, or gas mark 2).

Put the boiling water in a blender container and drop in the chocolate. Let it sit for 5 minutes or so.

Add the coffee crystals, heavy cream, eggs, Splenda, and salt and blend for a minute or so.

Spray a 1-quart (960-ml) ca.s.serole dish with nonstick cooking spray and pour the mixture into it. (If you prefer, pour into individual custard cups.) Place the ca.s.serole dish or custard cups in a larger pan filled with hot water and place the entire thing in the oven. Bake for 1 hour and 20 minutes.

Cool and then chill well before serving. (The chilling makes a big difference in the texture.) Yield: 4 generous servings 4 generous servings Each with 6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 6 grams of protein.

Apricot Custard Don't go increasing the quant.i.ty of apricot preserves here. They're the biggest source of carbs. This dessert is yummy, though!

[image]cup (105 g) low-sugar apricot preserves 2 tablespoons (30 ml) lemon juice [image]cup plus 2 teaspoons (17 g) Splenda, divided 1 cups (360 ml) Carb Countdown dairy beverage cup (120 ml) heavy cream 4 eggs teaspoon almond extract 1 pinch salt Whisk together the preserves, lemon juice, and 2 teaspoons (1 g) of the Splenda. Spread over the bottom of a 6-cup (1.4-L) gla.s.s ca.s.serole dish you've sprayed with nonstick cooking spray. Set aside.

Whisk together the Carb Countdown, cream, eggs, remaining[image] cup (16 g) Splenda, almond extract, and salt. Pour into the prepared ca.s.serole dish gently so as not to mix in the apricot preserves. cup (16 g) Splenda, almond extract, and salt. Pour into the prepared ca.s.serole dish gently so as not to mix in the apricot preserves.

Place the ca.s.serole dish in a slow cooker. Pour water around the ca.s.serole to within 1 inch (2.5 cm) of the rim. Cover the slow cooker, set it to low, and let it cook for 4 hours.

When the time's up, turn off the slow cooker, uncover it, and let it cool until you can remove the ca.s.serole dish without risk of scalding. Chill well before serving.

Yield: 6 servings 6 servings Each with 7 g protein, 7 g carbohydrate, trace dietary fiber, 7 g usable carbs.

Chocolate Fudge Custard This really is dense and fudgy. It's intensely chocolatey, too.

1 cup (240 ml) Carb Countdown dairy beverage 3 ounces (85 g) unsweetened baking chocolate [image]cup (16 g) Splenda 1 cup (240 ml) heavy cream teaspoon vanilla extract 1 pinch salt 6 eggs, beaten In a saucepan over the lowest possible heat (use a double boiler or heat diffuser if you have one), warm the Carb Countdown with the chocolate. When the chocolate melts, whisk the two together and then whisk in the Splenda.

Spray a 6-cup (1.4-L) gla.s.s ca.s.serole dish with nonstick cooking spray. Pour the cream into it and add the chocolate mixture. Whisk in the vanilla extract and salt. Now add the eggs, one by one, whisking each in well before adding the next one.

Put the ca.s.serole dish in a slow cooker and pour water around it, up to 1 inch (2.5 cm) of the top rim. Cover the slow cooker, set it to low, and let it cook for 4 hours.

Then turn off the slow cooker, remove the lid, and let the water cool enough so it won't scald you before removing the ca.s.serole dish. Chill the custard well before serving.

Yield: 6 servings 6 servings Each with 10 g protein, 6 g carbohydrate, 2 g dietary fiber, 4 g usable carbs.

Southeast Asian Coconut Custard I adapted this from a carb-y recipe in another slow cooker book. Maria, who tested it, says it's wonderful and also has a Latino feel to it. Look for shredded unsweetened coconut in Asian markets and natural food stores.

cup (60 ml) sugar-free imitation honey teaspoon blackstrap mola.s.ses 2 teaspoons grated ginger, divided 1 tablespoon (15 ml) lime juice 14 ounces (390 ml) coconut milk [image]cup (16 g) Splenda teaspoon ground cardamom cup (120 ml) Carb Countdown dairy beverage cup (120 ml) heavy cream teaspoon vanilla extract 4 eggs cup (35 g) shredded unsweetened coconut Spray a 6-cup (1.4-L) gla.s.s ca.s.serole dish with nonstick cooking spray. Put the honey and mola.s.ses in the ca.s.serole dish. Cover the ca.s.serole dish with plastic wrap or a plate and microwave on high for 2 minutes. Add 1 teaspoons of the ginger and the lime juice and stir. Set aside.

In a mixing bowl, combine the coconut milk, Splenda, cardamom, remaining 1 teaspoon ginger, Carb Countdown, cream, vanilla extract, and eggs. Whisk until well combined. Pour into the ca.s.serole dish. Cover the ca.s.serole dish with foil and secure it with a rubber band.

Put the ca.s.serole dish in a slow cooker and pour water around it to within 1 inch (2.5 cm) of the rim. Cover the slow cooker, set it to low, and let it cook for 3 to 4 hours.

Turn off the slow cooker, uncover, and let it cool until you can lift out the ca.s.serole dish without scalding your fingers. Chill overnight.

Before serving, stir the coconut in a dry skillet over medium heat until it's golden. Remove the custard from the fridge and run a knife carefully around the edge. Put a plate on top and carefully invert the custard onto the plate. Sprinkle the toasted coconut on top.

Yield: 8 servings 8 servings Each with 5 g protein, 5 g carbohydrate, 2 g dietary fiber, 3 g usable carbs. Carb count does not include polyol sweetener in the sugar-free honey.

Maple Custard This is for all you maple fans out there, and I know you are legion!

1 cups (360 ml) Carb Countdown dairy beverage cup (120 ml) heavy cream [image]cup (80 ml) sugar-free pancake syrup [image]cup (8 g) Splenda 3 eggs 1 pinch salt 1 teaspoon vanilla extract teaspoon maple extract Simply whisk everything together and pour the mixture into a 6-cup (1.4-L) gla.s.s ca.s.serole dish you've sprayed with nonstick cooking spray. Put the ca.s.serole dish in a slow cooker and pour water around it to within 1 inch (2.5 cm) of the rim. Cover the slow cooker, set it to low, and let it cook for 4 hours.

When the time's up, turn off the slow cooker, remove the lid, and let it sit until the water is cool enough so that you can remove the ca.s.serole dish without risk of scalding. Chill well before serving.

Yield: 6 servings 6 servings Each with 6 g protein, 2 g carbohydrate, 0 g dietary fiber, 2 g usable carbs. (Counts do not include polyols in pancake syrup.) Maple-Pumpkin Custard This is very much like the filling of a pumpkin pie without the crust. The pecans add a little textural contrast.

15 ounces (420 g) canned pumpkin 1 cup (240 ml) Carb Countdown dairy beverage cup (120 ml) heavy cream [image]cup (80 ml) sugar-free pancake syrup [image]cup (8 g) Splenda teaspoon maple flavoring 3 eggs 1 pinch salt 1 tablespoon (5.1 g) pumpkin pie spice [image]cup (35 g) chopped pecans 1 teaspoons b.u.t.ter Whipped Topping (page 552) In a mixing bowl, preferably one with a pouring lip, whisk together the pumpkin, Carb Countdown, cream, pancake syrup, Splenda, maple flavoring, eggs, salt, and pumpkin pie spice.

Spray a 6-cup (1.4-L) gla.s.s ca.s.serole dish with nonstick cooking spray. Pour the custard mixture into it. Place it in a slow cooker. Now carefully fill the s.p.a.ce around the ca.s.serole dish with water up to 1 inch (2.5 cm) from the rim. Cover the slow cooker, set it to low, and let it cook for 3 to 4 hours.

Remove the lid, turn off the slow cooker, and let it cool until you can remove the ca.s.serole dish without scalding your fingers. Chill the custard for at least several hours.

Before serving, put the pecans and b.u.t.ter in a heavy skillet over medium heat and stir them for 5 minutes or so. Set aside. Also have the Whipped Topping made and standing by. Serve the custard with a dollop of Whipped Topping and 1 tablespoon (6 g) of toasted pecans on each serving.

Yield: 6 servings 6 servings Each with 7 g protein, 10 g carbohydrate, 3 g dietary fiber, 7 g usable carbs. Carb count does not include polyol sweetener in sugar-free syrup.

Slow Cooker Maple Pumpkin Pudding This is a great dessert for any of you pumpkin pie freaks out there!

15 ounces (420 g) canned pumpkin 1 cup (240 ml) Carb Countdown dairy beverage 3 eggs cup (60 ml) sugar free pancake syrup cup (12 g) Splenda 1 tablespoon (5.1 g) pumpkin pie spice teaspoon maple flavoring cup (65 g) chopped pecans-toasted Cinnamon This is simple: Combine everything but the pecans and cinnamon in a mixing bowl and whisk together well. Spray a 1-quart (1.4-L) ca.s.serole dish or other heat-proof dish that fits into your slow cooker with nonstick cooking spray. Pour the pumpkin mixture into the ca.s.serole dish. Now put the ca.s.serole dish in your slow cooker and carefully pour water around it to within 1 inch (2.5 cm) of the rim.

Cover, set the slow cooker to high, and let it cook for 4 hours. When the time's up, turn off the pot, uncover it, and let the whole thing cool until you can remove the ca.s.serole dish without scalding your fingers. You can chill this or serve it warm. Either way, scatter those toasted pecans over each serving and dust each with just a little cinnamon. You can also add whipped cream if you like, but it's not essential.

Yield: 6 servings, 6 servings, Each with 7 g protein; 10 g carbohydrate; 3 g dietary fiber; 7 g usable carbs. Carb count does not include polyol sweetener in sugar-free syrup. a.n.a.lysis does not include whipped cream.

Lemon-Vanilla Custard Don't save this just for dessert-it makes a lovely breakfast, too.

1 cup (240 ml) heavy cream 1 cup (240 ml) half-and-half 3 eggs [image]cup (8 g) Splenda 1 teaspoon lemon extract teaspoon vanilla extract 2 tablespoons (16 g) vanilla-flavored whey protein powder Pinch of salt Grated rind of lemon Preheat the oven to 300F (150C, or gas mark 2).

Put all the ingredients in a blender and blend well.

Spray a 1-quart (960-ml) ca.s.serole dish with nonstick cooking spray and pour the mixture into it. (If you prefer, use individual custard cups.) Place the ca.s.serole dish or custard cups in a larger pan filled with hot water and place the entire thing in the oven. Bake for 2 hours. Cool and chill well.

Yield: 4 generous servings 4 generous servings Each with 8 grams of carbohydrates, a trace of fiber, and 13 grams of protein.

Lemon Mousse Cup This is pretty darned simple, but it's delicious, with a sunny lemon flavor.

1 package (4-serving size) sugar-free lemon gelatin cup (180 ml) boiling water 3 ounces (85 g) Neufchatel cheese or light cream cheese, softened cup (120 ml) cold water 1 teaspoon grated lemon rind cup (180 ml) heavy cream 2 teaspoons sugar-free vanilla instant pudding mix 2 tablespoons (15 g) almond meal teaspoon polyol sweetener Put the gelatin and the boiling water in a blender and run it for a minute or so to dissolve the gelatin. Cut the Neufchatel cheese into chunks, add it to the blender, and run the blender again until the mixture is smooth, about 1 more minute. Now add the cold water and the grated lemon rind and run it one more time to blend.

Pour the gelatin mixture from the blender jar into a mixing bowl and stick it in the fridge. You're going to chill it until it's just starting to thicken a bit.

Use an electric mixer to whip the heavy cream with the vanilla pudding mix until you have a good, thick whipped topping. (Don't overbeat, or you'll get vanilla b.u.t.ter!) When the gelatin is starting to thicken, fold cup (40 g) of the whipped topping gently into it until everything is well blended. Pour into four pretty dessert dishes. Put the dessert dishes and the leftover whipped topping in the fridge. Let the mousse chill for at least a couple of hours.

Sometime before dinner, stir the almond meal with the polyol sweetener in a skillet over medium heat until it just gets a hint of golden color. Remove from heat.

When dessert time rolls around, top each serving of mousse with a little of the leftover whipped topping and 1 teaspoons of the toasted almond meal and serve.