LOW CARB FROZEN MASCARPONE AND STRAWBERRY GRANITA

** SAW THIS RECIPE ON EVERYDAY ITALIAN BUT CHANGED IT TO LOW CARB **

1 cup water
1/2 cup Splenda, plus 1 tablespoon
1/2 cup chopped fresh mint leaves
2 cups chopped strawberries, plus 1 cup finely chopped
1/2 cup mascarpone cheese
3 tablespoons lemon juice
Pinch salt

Place the water, 1/2 Splenda, and mint in a small pan and bring to a simmer, stirring occasionally to help dissolve the Splenda. Let simmer over low heat to steep the mint. Then strain the mint from the simple syrup. Discard the mint. In a food processor combine 2 cups of strawberries with the remaining 1 tablespoon of Splenda. Run the machine to puree the strawberries. Add the mascarpone cheese, lemon juice, and salt. Run the machine until the mascarpone cheese is fully incorporated. Add the low carb mint simple syrup and run the machine to combine. Place the strawberry mixture in an 8 by 8-inch glass dish and place the dish in the freezer. The mixture will take about 4 hours to freeze.

To serve this low carb dessert, use a fork to scrape the Granita. Spoon the mixture into chilled bowls. Top with the finely chopped strawberries. Serve immediately.

This low carb dessert is very low carb and I eat it a lot because it is fast and easy!

1 8oz package of cream cheese
1 Tablespoon unsweetened chocolate powder
3 Tablespoons Splenda

Put the cream cheese in a microwavable dish and heat on high for 15 seconds. Add chocolate and Splenda and mix until thoroughly blended. Now you can just stick the bowl in the fridge with some plastic wrap on top and wait until it firms and enjoy.

I will be posting some more variations of this low carb no bake cheesecake soon! I also use this as the base of a couple other low carb desserts that I will be posting soon also!

Low carb desserts are about variety, finding sugar free syrups, toppings and candies to give variations of flavors to your favorite low carb dessert. The low carb flavors in the photos above would be a great addition to a low carb cheesecake, puddings and custard or even just a on top of a scoop of sugar free or low carb ice cream.

Pot de crème is the name for the individual lidded porcelain jars or pots that this custard is traditionally baked in. This low carb French custard is richer than American custard due to using egg yolks instead of American who use whole eggs.


Preheat oven to 325F

6 large egg yolks
1/3 to ½ Splenda
2 cups half and half
1teaspoon low carb vanilla


Whisk egg yolks and Splenda until just blended. Stirring, bring the half and half to a simmer in a small saucepan. Gradually whisk the hot milk into the egg yolk mixture. Strain through a fine-mess sieve into a bowl or large measure with a pouring lip. Skim off any foam with a spoon. Stir in vanilla.

Pour the mixture into six 4-ounce pot-de-crème cups or ramekins. Put the lids on the cups or seal each ramekin with a snug-fitting piece of aluminum foil to prevent a skin from forming. Bake in a water bath for 40 to 60 minutes or until set but still quivery in the center when the cups are shaken. Take the cups or ramekins out of the water bath and let cool for 30 minutes, then refrigerate for at least 2 hours before serving these low carb custards.


Tips for custards doneness: (low carb or otherwise!)

Most custard should be removed from the oven as soon as the center appears quivery, like firm gelatin when the cup is gently shaken. Completely firm custard is overcooked and will turn slightly grainy.

To be doubly sure that the custard is ready, tilt the cup up at a 45 degrees angle. The center should remain firmly in place without flowing.

Insert a knife two-thirds of the way from the side of the cup toward the center. The knife should come out clean or with just a tiny smudge of low carb custard adhering.

Found this while surfing ... it looks like with more than 100 low carb recipes for scrumptious fudge, ice cream, cheesecake, flan, brownies, and other mouthwatering goodies, this low-carb cookbook will keep your sugar free sweet tooth in check for a while!

Break out the low carb desserts!

The American Diabetes Association revises it viewpoint on low carb diets in 2008 stating “low carbohydrate diets might seem to be a logical approach to lowering postprandial glucose”. This changes from last year when the ADA stated that low carb diets were not recommended in the management of diabetes.

Okay, low carb desserts = low sugar desserts ... why did it take sooo long to approve that?

View the ADA “Nutrition Recommendations and Interventions for Diabetes” HERE

Found this low carb chinese dessert and thought it sounded good!

Serving Size: 8
Preparation Time: 90 minutes

Ingredients:
1/2 cup splenda
1 stick agar*
1 cup water
1 3/4 cups half and half (50% water/cream)
1 tsp almond extract
1/4 tsp vanilla
11 oz mandarin oranges, canned

Directions:
Soak the agar-agar in the water in a pot for 30 minutes, then bring to a boil and stir to dissolve. Add the milk and splenda and simmer for 10 to 15 minutes, stirring often. Add the almond extract and vanilla. Pour into an 8 × 8" 200x200 pan and chill thoroughly in the refrigerator. Cut into triangles and serve with the Mandarin oranges.

*Agar-agar is a seaweed extract that can be found in featherweight rectangular sticks in Chinese markets. It functions like gelatin, albeit with somewhat more flavor interest.

Per Serving (excluding unknown items):
83 Calories; 6g Fat (65.6% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 23mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.

More delicious low carb Chinese recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".

Low carb cheesecake recipe with ideas for adding chocolate and other low carb sweets!

Low carb for the new year!

We all know what the new year means, back on your low carb diet! Low carb dessert is the key for keeping your sweet tooth in check, so I will be posting low carb dessert recipes more often trying to help us all!

You can have your low carb dessert and eat it too!

A new study indicates that a low carb diet is better than a diet low in fat in reducing inflammation and blood saturated fat in metabolic syndrome, which is a condition afflicting one quarter to one third of adult men and women and is an established pre-cursor to diabetes, coronary heart disease, and other serious illnesses. A diet low in carbohydrates is more effective at reducing high triglycerides, saturated fatty acids in the blood and markers of inflammation.

Read the article here:
http://www.sciencedaily.com/releases/2007/12/071203091236.htm

Okay, I already posted my basic low carb cheesecake recipe and today I want to talk about some yummy low carb variations. One of the quickest and easiest ways to add flavor to your cheesecake without adding any sugar or carbs is to use sugar free flavored syrups. I have see over 20 different flavors of sugar free syrups, all which would go nice in a cheesecake. I also like to add sugar free chocolate flavor to my cheesecake in different ways, like chop a sugar free/low carb chocolate bar and mix the chucks in the low carb cheesecake batter by itself or in combination with a sugar free syrup (strawberry or carmel go good with chocolate) or after you have poured the low carb cheesecake batter into the springform pan, add sugar free chocolate syrup and swirl the chocolate to give it the marble look.

Low Carb Cherry Hazelnut Biscotti

These traditional Italian cookies are baked twice for extra crispness-dip them into a cup of coffee for an afternoon treat. If you prefer, you may substitute macadamia nuts or pecans for hazelnuts.

1-1/2 cups toasted and skinned hazelnuts: 1/2 cup finely chopped, 1 cup coarsely chopped

1 cup Atkins Bake Mix

16 packets sugar substitute

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup sour cream

4 eggs, lightly beaten

1-1/2 sticks butter, at room temperature

1/3 cup dried cherries

Heat oven to 350*. Whisk together finely chopped hazelnuts, bake mix, sugar substitute, cinnamon and salt. In a medium bowl mix sour cream, and eggs.

In a large bowl, with an electric mixer on medium speed, beat butter 3 minutes until creamy. Alternately add bake mix mixture and sour cream mixture to butter. Stir in cherries and coarsely chopped hazelnuts.

Divide the dough in half. On ungreased baking sheets form each dough half into a log measuring 12" x 2 1/2" (moisten hands if necessary to keep dough from sticking).

Bake logs 25 minutes, until almost firm. Transfer sheets to wire rack to cool 10 minutes. Reduce oven temperature to 325°F.

Carefully cut logs crosswise, with a serrated knife, into 1/2" wide slices. Arrange slices on baking sheets. Bake 15 to 17 minutes until firm and crisp. Cool slices on baking sheets before storing.

Servings: 40

Prep time: 25 minutes

Bake/Cook time: 40 minutes



Low Carb Almond Chocolate Chip Biscotti

Serving Size: 50

5 eggs

1-1/2 cups Splenda

1 tbsp baking powder

1 tsp cinnamon

1 tsp vanilla

1 tsp almond extract

1-1/2 cups oil

6 cups almond meal flour

Chopped pecans 1-1/2 cups, optional

Slivered almonds 1 pkg, optional

Semisweet low carb chocolate chips 6 oz

Beat eggs, Splenda, baking powder till thick. Add cinnamon, vanilla, almond extract and mix well. Slowly pour in oil while beater is going.

Mix in almond flour till it is stiff dough. Mix in nuts and chocolate chips if you want them. Divide the dough into 4 pieces and make 4 long logs in a jelly roll pan.

Bake at 350°F-180°C for 40 minutes, take out of the oven and let cool for 10 minutes or so, then slice them as thin as you can and they do not fall apart. Lay them out face down on the pan and bake for 12 minutes more to get crispy.

For a slightly different texture, form the dough into 4 logs, slice it when raw, and then bake the cookies for 40 minutes at 350°F-180°C.

Per Serving: 133 Calories

6 carbs

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One of my favorites. As much as I love to eat macaroons, I'm glad I found a low carbohydrate recipe for them. It doesn't mean that I can eat all that I want, but I can eat more than before without feeling as guilty! I've included an Almond Cookie recipe as a bonus! Enjoy them both!

Almond Coconut Macaroons

Servings: 24

Ingredients:

4 egg whites

1/4 tsp salt

1 tsp vanilla

1 cup Splenda

1/2 cup ground almonds

2 cups coconut shreds (unsweetened)

Instructions:

Preheat oven to 325°F-160°C.

In a mixing bowl, whip the egg whites, salt and vanilla until frothy.

Slowly pour in the Splenda. Whip until stiff peaks form - but not dried out. Fold in the almonds and coconut.

Line a cookie sheet with parchment paper. Drop the macaroon batter by rounded tablespoons about 1/2 to 1 inch 25mm apart on the parchment (macaroons don't rise or spread, so you can put them close together).

Bake in the preheated oven for about 20 minutes, or until golden brown. Turn off the oven heat, open the door slightly, and let the macaroons sit in the oven until cool - this keeps the moisture content down.

Store in an airtight container. Makes about 2 dozen macaroons

Per Serving: 58 Calories 4 carbs




Almond Cookies

Yield: 24 servings

Ingredients:

1-1/4 cups almond flour

1 cup Splenda

1 egg

1/2 teaspoon almond extract

1/4 cup butter, softened

Mix all ingredients together well and form into 24 small balls. Press flat on an ungreased cookie sheet. Decorate with an almond slice

(optional).

Bake for 8 minutes at 350 degrees F.

Per Serving: 21 Calories

2 carbs

Rediscover the joy of cooking! The Restaurant Recipe Cookbook contains recipes for all your favorite restaurants. Cook all your favorite meals at home!

Article Source: http://EzineArticles.com/?expert=Deanna_Applegate

Today I am going to share my all time favorite low carb dessert recipe, low carb cheesecake. I have about 8 different variations of this low carb cheesecake dessert recipe and I am going to show you the basic recipe and give you the ingredients for the variations and give you ideas to create a low carb cheesecake of your very own. This cheesecake recipe is not only delicious but it is one of the lowest carb cheesecakes you ever eat (I do not use a crust of any kind) and it is also the easiest you will ever make (The basic recipe only uses four ingredients)!

3 8oz packages of cream cheese
3 Large eggs
1 cup Splenda
1 tablespoon of sugar free (alcohol free) vanilla extract


You want to take the cream cheese and eggs out of the refrigerator about 45 minutes before you begin mixing to soften the cream cheese and take the chill off the eggs.

When you are ready to begin, start by cracking the eggs into a small bowl making sure not to use the rim of the bowl to crack the eggs to avoid getting shells in the bowl. Set bowl with eggs aside.

Add cream cheese to mixer and mix on high until cream cheese is smooth. Continue mixing and add the Splenda. Once Splenda is incorporated into the cream cheese, stop the mixer and use a rubber spatula to scrape down the sides of the mixer bowl to insure even mixing. With the mixer back on high add the vanilla. Now add the eggs one at a time letting mixer work in the one egg before adding the next. Again, stop the mixer and use a rubber spatula to scrape down the sides of the mixing bowl.

Before pouring this mix into the spring form pan you need to add the low carb flavor to the cheesecake. You can use anything low carb or sugar free to flavor, including jelly, preserves or my favorite, chocolate! Now you are ready to pour the mix into the greased spring form pan.

Bake on a preheated 350 degree oven for 50-65 minutes or until low carb cheesecake is set in the middle. Cool for an hour and than chill for at least six hours, best served the next day.

Here is a great low carb dessert recipe for a party or get together. It serves 16 to 20 because of the richness of the intense low carb torte dessert.

Low Carb Torte:

1 pound sugar free chocolate, cut up
1 pound butter
1 cup whipping cream
1 cup splenda
9 eggs
4 teaspoons vanilla

Low Carb Topping:

1 cup whipping cream
12 ounces of sugar free chocolate


Grease bottom and sides of a 10-inch spring form pan and line a sheet pan with foil; set both aside. In a large heavy saucepan combine one pound of sugar free chocolate, the butter, 1 cup whipping cream and splenda. Cook and stir over medium-low heat until chocolate and butter are melted; remove from heat.

In a large bowl whisk eggs and vanilla together. Slowly stir half of the chocolate mixture into egg mixture. Return egg mixture to remaining low carb chocolate mixture, stirring until combined. Pour batter into prepared pan. Place pan on the lined baking sheet; place on oven rack.

Bake in a 350 degree oven for 45 to 50 minutes or until evenly puffed and a knife inserted near center comes out clean. Remove from oven and cool thoroughly on a wire rack. Chill for several hours or until low carb torte is firm. Use a small metal spatula or knife to loosen torte from sides of pan; remove sides of pan.

For the topping: In a small saucepan heat the 1 cup of whipping cream to just boiling. Place 12 ounces of sugar free chocolate in a medium bowl. Add hot whipping cream and stir until chocolate is melted. Cool to room temperature. Spread over top of the low carb dessert, allowing some to drip down the sides. Cover and chill until set.

Let this delicious low carb torte dessert stand at room temperature for 30 minutes before slicing. Enjoy!!

Okay, some of you may not technically think of this as low carb mousse but it is yummy, filling and easy low carb dessert that I make at least twice a week at home.

1 Cup heavy whipping cream
1 Tablespoon Splenda
1 Single-serve cup of sugar free (low carb) chocolate pudding

Now, I have a hand mixer and I just pour the cup of heavy whipping cream into the measuring cup, add splenda and beat until the low carb mixture turns into low carb whipped cream, but the process works the same with a mixing bowl. Then gently fold the sugar free pudding into the low carb whipped cream and eat!

Please note the amount of carbs depends on the type (double chocolate, mocha, etc.) and brand of pudding. Most low carb/sugar free pudding have 3-6 carbs after you subtract the sugar alcohol, so read the carbs on the labels before you buy.

Low Carb Crème Brulee

I love eating Crème Brulee, so I took this classic recipe and put a sugar free / low carb twist on it!

2 cups heavy cream
3 large eggs
½ cup splenda
¾ teaspoon vanilla (sugar free)

Heat heavy cream until it is almost simmering. In a medium bowl, stir eggs and splenda with a wooden spoon just until blended. Slowly stir the crème into the egg and splenda mix, adding it gradually so you do not cook the eggs. Strain through a fine mesh strainer or colander, into a bowl or large measuring cup with a pouring lip. Stir in vanilla and pour mix into custard cups or ramekins (use six 8oz cups or 8 4oz cups). Place in a water bath, set the pan in the oven and set the oven temperature at 250 F. Bake the low carb crème brulee until they are set but slightly quivery in the center when the cup is shaken, about 1 to 1 ½ hours. Remove the low carb custard from the water bath and let cool down to room temperature. Cover each one tightly with plastic wrap and refrigerate for a least 8 hours and up to 2 days.

Shortly before serving, gently blot any liquid that has formed on top of the low carb crème brulee with a paper towel. Now crème brulee is usually served with caramelized sugar on top but I usually eat mine without. You can sprinkle splenda on top of the low carb crème brulee and caramelize it with a propane torch or you can use a sugar free/ low carb caramel topping.

How does low carb lemon mousse sound for dessert? This is a low carb dessert recipe I found on cookbooksandrecipes.com that is so simple that I whipped it up in five minutes! It uses a couple basic low carb dessert ingredients that every low carb dieter should have on hand.

Lovely Lemon Mousse
Total: 16 carbs Serves 4 @ 4 carbs

Ingredients:

2 oz soft cream cheese
¼ cup lemon juice
4 packs of Splenda
1 cup heavy cream
1 t lemon extract

Beat cream cheese and sweetener with mixer until smooth. Slowly add lemon juice and mix until smooth and creamy. Add heavy cream and lemon extract. Beat until fluffy and heavy cream will hold "soft peaks." Refrigerate until ready to serve.

I have been on a low carb diet for 8 months now and have lost 55 pounds and I owe it all to low carb dessert! No not just low carb desserts, I did eat other things but it was the sugar free and low carb dessert that kept me from cheating! I am going to try and post one of my favorite low carb dessert recipes each month and other yummy low carb dessert recipes I find on the internet. The low carb dessert recipe I want to share today is low carb chocolate soufflés! Unlike most chocolate soufflé, these low carb versions are made without milk or flour making them a very delicious low carb dessert!

Individual Low Carb Chocolate Soufflés

8 oz sugar free chocolate chopped
6 tablespoons (3/4 of a stick) unsalted butter
2 tablespoons coffee (rum or water can be used)
6 large eggs (divided into 6 egg whites and 6 yolks)
¼ teaspoon cream of tarter, heaping
½ cup Splenda


Fill a sauce pan 1/3 with water and heat until water becomes hot but before it simmers. Preheat your oven to 375˚F.

Combine chopped chocolate, butter and coffee in heatproof bowl and place over the hot (but not simmering) sauce pan of water and stir until the mixture is smooth. Remove the bowl from the heat, let cool for ten minutes and then whisk in the egg yolks. Set aside.

Beat the egg whites on medium speed until the eggs are foamy then add in the cream of tarter and beat on high speed until soft peaks form. Gradually beat in the splenda until the peaks are stiff but not dry.

Using a large rubber spatula, stir in 1/3 of the egg whites into the low carb chocolate mixture, and then gently but thoroughly fold in the remaining mixture. Butter 6 (10 oz) ramekins and sprinkle with Splenda and arrange on a baking sheet. Divide the batter equally among the 6 ramekins and bake to risen and set, about 20 minutes. Once you remove it you have one minute maybe two to get the low carb soufflé to the table before it falls!

The low carb soufflés can also be covered with plastic wrap and refrigerated for up to 24 before baking.

Fantastic Low Carb Dessert Recipes Uncovered
By Nathan T. Lynch

There are many ways of lowering your carbohydrate intake, even when you crave deserts. Try this cheesecake recipe:


Best Cheesecake

Low Carbohydrate Recipe Ingredients:

3/4 pound grated aged asiago cheese
1-1/4 pound cream cheese at room temperature
4 eggs
1 clove of garlic, minced
1/4 teaspoon dried tarragon or 1 tablespoon fresh salt and pepper to taste

Directions:
Preheat oven to 350 degrees.
Beat asiago and cream cheese with a mixer until smooth. Add the eggs one at a time, beating well after each addition. Add garlic and tarragon and combine well. Add salt and pepper to taste. Pour into an 8 inch buttered spring form pan and bake for 45 minutes to an hour, checking after 45 minutes. Cake should be golden and puffed, not loose in the center. Remove from the oven and let stand 30 minutes before cutting.




Or try this recipe, for Chocolate Meringue Kisses:


Chocolate Meringue Kisses
Low Carbohydrate Recipe Ingredients:

4 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1 cup Splenda
3 tablespoons unsweetened cocoa

Directions:
Preheat oven to 225-degrees. Put baking parchment on a cookie sheet.
Beat egg whites until foamy. Add vanilla extract a few drops at a time and cream of tartar. Beat until meringue starts to look creamy and forms soft peaks. Add in Splenda a little at a time. Add in cocoa a little at a time.

Put meringue on parchment paper cookie sheet by spoonfuls. (You can use a pastry bag and pipe them into cones like Hershey kisses, or flower shapes.) Bake at 225-degrees for one hour. Turn off oven, open oven door a crack, and allow to cool five to ten minutes. Remove from oven and allow to cool away from drafts. Remove from parchment paper when cool.

Carb count for total recipe: 28.7g. Number of cookies varies depending on size.

Variation:You could also do these with daVinci-flavoured syrups and a little food coloring if desired. Then sprinkle a little granulated Splenda on the top for that sugar "sparkle."

Note:If you make smaller meringues, don't bake them quite as long, or they will be over-dry and fracture easily.


Berries and Roasted Pecans
Low Carbohydrate Recipe Ingredients:

18 ounce round of Brie cheese
1 cup mixed berries, fresh or frozen
1/4 cup Cognac
1/3 cup apricot preserves
1/2 cup lightly toasted pecan pieces
Assorted crackers

Directions:
Early Preparation: Marinate berries in Cognac for four to six hours. Lightly toast pecans in 350-degree oven for three to five minutes. Set aside.

To serve: Pre-heat oven to 350-degrees.
Cut a wedge 1/4 of the diameter of the Brie. Stack it o top of remaining round and place on ovenproof serving platter.

In a small saucepan heat apricot preserves over medium heat until dissolved. Stir in marinated berries and then nuts. Reduce heat and warm through.

Heat the Brie in oven until softened, but not runny. Spoon mixture over Brie and serve immediately with assorted crackers.

Recipe makes four to six servings.



Blackberry Ice Cream
Low Carbohydrate Recipe Ingredients:

1-1/2 quart Half n Half
1 quart heavy whipping cream
1-1/2 cup Splenda
6 egg yolks
1/3 teaspoon salt
2 tablespoons vanilla extract
30 ounces fresh blackberries

Directions:Mix first five ingredients together; heat to a gentle boil. Remove from heat and chill.

Add vanilla extract; crank for about 30 seconds then add blackberries and crank until done.

Nutrition information per serving:Calories: 201Total Fat: 18.7gTotal Carbohydrates: 6g




Chocolate Mousse
Low Carbohydrate Recipe Ingredients:

4 ounces heavy cream
One chocolate (or cappuccino) Atkins shake mix
Stevia to flavour (optional)

Directions:Sift shake mix, then whisk ingredients in a bowl until just thickened (be careful not to over-whisk). Scoop into individual serving dish. Chill for 30 minutes.

Recipe makes two servings. Carbohydrates: 2.5g per serving



Your carb dessert dietpoundsaway.com low recipe headquarters. Find quick answers to your low carb alcohol questions. And get the final answer on low-carb alcoholic drink recipes.

Article Source: http://EzineArticles.com/?expert=Nathan_T._Lynch

Welcome to my new Low Carb Dessert blog!

I will be posting free low carb dessert recipes here often so please check back!

Mel