MOCHA Ricotta Crème
Ingredients:
1 cup part-skim ricotta cheese
½ teaspoon pure vanilla extract
1 teaspoon unsweetened cocoa powder
1 package sugar substitute Splenda
METHOD
In a bowl Place the ricotta cheese, Pure vanilla extract, cocoa powder and splenda sugar substitute in a dessert bowl. Mix together all the ingredients well. Serve Chilled
1 package sugar substitute Splenda
METHOD
In a bowl Place the ricotta cheese, Pure vanilla extract, cocoa powder and splenda sugar substitute in a dessert bowl. Mix together all the ingredients well. Serve Chilled
Low carb cheesecake-
Ingredients:
•3 packages of cream cheese at room temperature
•4 eggs room temperature
Ingredients:
•3 packages of cream cheese at room temperature
•4 eggs room temperature
•1 and 1/2 teaspoon pure vanilla extract
•1 and 1/2 teaspoon lemon juice
•1 and 1/3 cups sugar equivalent of artificial sweetener
•1 and 1/2 teaspoon lemon juice
•1 and 1/3 cups sugar equivalent of artificial sweetener
1/4 cup sour cream
•Crust:
•1 cup almond meal
•2 Tablespoon melted butter
•2 Tablespoon sugar equivalent in artificial sweetener
Preparation method
Heat oven to 375 F.
In a bowl Combine all the ingredients(artificial sweetner,butter and almond meal) required for making the crust, and press into the bottom of a spring form pan. Bake for about 8 to 10 minutes, until fragrant and beginning to brown.
•Crust:
•1 cup almond meal
•2 Tablespoon melted butter
•2 Tablespoon sugar equivalent in artificial sweetener
Preparation method
Heat oven to 375 F.
In a bowl Combine all the ingredients(artificial sweetner,butter and almond meal) required for making the crust, and press into the bottom of a spring form pan. Bake for about 8 to 10 minutes, until fragrant and beginning to brown.
Raise oven heat to 400 F
Put cream cheese in mixing bowl, and beat with a beater until fluffy. Now add other ingredients, scraping thesidws of the bowl and beating well each time after addition of each ingredients till all ingredients are, fully incorporated. When all ingredients are combined, scrape one more time, and beat with a beater for one more minute, and pour mixture into the pan over crust.
Put cream cheese in mixing bowl, and beat with a beater until fluffy. Now add other ingredients, scraping thesidws of the bowl and beating well each time after addition of each ingredients till all ingredients are, fully incorporated. When all ingredients are combined, scrape one more time, and beat with a beater for one more minute, and pour mixture into the pan over crust.
After putting the cheesecake in the oven at 400 F,
turn the oven Temperature down to 200 F.
Bake for about 60 to 90 minutes,
checking often after every 25 minutes. When the cake is firm to touch but
slightly soft in the centre, or the centre reaches 155 F, remove from oven.
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low carb chocolate mousse-
Ingredients:
6 oz unsweetened chocolate, broken up
2 eggs large room temperature
2 Tablespoons cocoa powder (unsweetened)
1 cup erythritol (could use xylitol)
1 to 1½ cup worth of powder sugar substitute, (sweetener)
Ingredients:
6 oz unsweetened chocolate, broken up
2 eggs large room temperature
2 Tablespoons cocoa powder (unsweetened)
1 cup erythritol (could use xylitol)
1 to 1½ cup worth of powder sugar substitute, (sweetener)
1 pinch salt
1 Tablespoon rum
•1 teaspoon instant coffee powder
•1 cup heavy cream
•1 teaspoon vanilla extract
Preparation:
You'll need three bowls for this recipe.
1) In a large bowl, to melt the chocolate cover the chocolate with boiling water.
2) Separate the eggs, putting the yolks in one bowl, and the whites in another bowl.
3) Whisk the yolks with the erythritol, any powdered sweetener, and the salt. Whisk until the mixture is smooth and a light lemon in colour.
4) Pour the water off the chocolate, saving half a cup aside. Add rum to water. Mix the cocoa powder and instant coffee powder into the chocolate, followed by the egg yolk mixture.
5) In another bowl using an electric beater beat egg white with cream of tartar until soft peaks form. Whisk about a third of it into the chocolate mixture, and then fold the rest in. A few white streaks are fine, as you are going to fold in again in a few minutes.
6) In a bowl with a beater, whip cream with a couple of drops of sweetener (or a small amount of powdered), and the vanilla extract, until soft peaks form. Fold into the chocolate mixture, half at a time.
7) Spoon into individual glasses. Cover, and chill for at least 2 hours before serving.
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low carb pumpkin pie-
Ingredients:
ingredients:
•1 15 oz can pumpkin
•2 eggs room temperature
•2/3 cup unsweetened soy milk
•1/3 cup cream
•1 Cup sugar equivalent from artificial sweetener
•
•2 teaspoon cinnamon powder
•1 scant teaspoon nutmeg
•1/4 teaspoon ground ginger
•a Pinch of cloves
•salt a pinch
Preparation:
As an artificial sweetener, I prefer a form of liquid sucralose, as powdered types have more carbs and sometimes an off-taste.
1) Preheat oven to 425 F.
2) Place all the ingredients together in a blender and blend till all ingredients are well combined.
1 Tablespoon rum
•1 teaspoon instant coffee powder
•1 cup heavy cream
•1 teaspoon vanilla extract
Preparation:
You'll need three bowls for this recipe.
1) In a large bowl, to melt the chocolate cover the chocolate with boiling water.
2) Separate the eggs, putting the yolks in one bowl, and the whites in another bowl.
3) Whisk the yolks with the erythritol, any powdered sweetener, and the salt. Whisk until the mixture is smooth and a light lemon in colour.
4) Pour the water off the chocolate, saving half a cup aside. Add rum to water. Mix the cocoa powder and instant coffee powder into the chocolate, followed by the egg yolk mixture.
5) In another bowl using an electric beater beat egg white with cream of tartar until soft peaks form. Whisk about a third of it into the chocolate mixture, and then fold the rest in. A few white streaks are fine, as you are going to fold in again in a few minutes.
6) In a bowl with a beater, whip cream with a couple of drops of sweetener (or a small amount of powdered), and the vanilla extract, until soft peaks form. Fold into the chocolate mixture, half at a time.
7) Spoon into individual glasses. Cover, and chill for at least 2 hours before serving.
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low carb pumpkin pie-
Ingredients:
ingredients:
•1 15 oz can pumpkin
•2 eggs room temperature
•2/3 cup unsweetened soy milk
•1/3 cup cream
•1 Cup sugar equivalent from artificial sweetener
•
•2 teaspoon cinnamon powder
•1 scant teaspoon nutmeg
•1/4 teaspoon ground ginger
•a Pinch of cloves
•salt a pinch
Preparation:
As an artificial sweetener, I prefer a form of liquid sucralose, as powdered types have more carbs and sometimes an off-taste.
1) Preheat oven to 425 F.
2) Place all the ingredients together in a blender and blend till all ingredients are well combined.
3)
Pour into the crust.
4) Put the pie in the oven and immediately turn the oven temperature down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, and allows the custard to cook more slowly) Bake until it is almost set in the middle, for about 30 to 40 minutes more. In case it starts to crack a bit around the edges, it means it is baked completely.
5) Cool and serve with whipped
4) Put the pie in the oven and immediately turn the oven temperature down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, and allows the custard to cook more slowly) Bake until it is almost set in the middle, for about 30 to 40 minutes more. In case it starts to crack a bit around the edges, it means it is baked completely.
5) Cool and serve with whipped
