Pumpkin Cheesecake Low Carb Dessert Recipe:

3- 8oz packages of cream cheese
5 Large eggs at room temperature
1 and 1/2 cup Splenda
1 tablespoon of sugar free (alcohol free) vanilla extract
1-15oz. can pumpkin
2 ½ teaspoon cinnamon
1 1/8 teaspoon nutmeg
1 1/8 teaspoon ginger
½ teaspoon cloves
½ allspice


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, pumpkin and spices. 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. Now you are ready to pour the mix into the greased spring form pan.

Bake on a preheated 350 degree oven for 50-90 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. This great holiday dessert that will satisfy even the non low carbers and can be made the day before to save time!

Coconut flour is finely ground, dried organic coconut meat and has fewer digestible carbs (known as net carbs) than any other flour. Coconut Flour can replace 15-25% of other flours in most standard recipes making any recipe lower in carbs. Coconut Flour is gluten-free, hypoallergenic and contains the highest percentage of dietary fiber found in any flour at 61%. I am going to post some low carb dessert recipes using coconut flour soon!

GRILLED SUMMER FRUIT WITH LOW CARB SYRUP

2 FIRM BUT RIPE PEACHES, HALVED, PITTED
2 FIRM BUT RIPE PLUMS, HALVED, PITTED
2 FIRM BUT RIPE NECTARINES, HALVED, PITTED
1 RIPE PINEAPPLE CLEANED, CUT INTO ½ INCH SLICES
1 PINT STRAWBERRIES, TRIMMED AND CUT IN HALF IF VERY LARGE
¼ CUP CHOPPED FRESH MINT LEAVES
1 LEMON, ZEST
1 LEMON, JUICED
½ CUP LOW CARB SIMPLE SYRUP * RECIPE FOLLOWS*
CANOLA OIL
RICOTTA CHEESE *OPTIONAL*


LOW CARB SIMPLE SYRUP- EQUAL PARTS WATER AND SPLENDA HEAT IN A SAUCE PAN UNTIL SPLENDA IS DISSOLVE, THAN COMPLETELY COOLED.

ADD LEMON ZEST, JUICE, AND MINT TO SIMPLE SYRUP.
BRUSH SIMPLE SYRUP ON ALL FRUIT. BRUSH OIL ON HOT GRILL AND GRILL ALL FRUIT.
ABOUT 3 TO 4 MINUTES ON EACH SIDE.
FRUIT WILL BE DONE WHEN WARM WITH GRILL MARKS BUT NOT TOO SOFT. CUT FRUIT IN CHUNKS AND PLACE IN LARGE BOWL AND DRIZZLE SOME LOW CARB SYRUP MIXTURE OVER AND TOSS TOGETHER AND SERVE

* OPTIONAL* ADD 1 OR 2 TABLESPOON OF RICOTTA CHEESE TO BOWL OF MIX GRILLED FRUIT THAN DRIZZLE LOW CARB SYRUP MIXTURE OVER AND SERVE

I was lookin for a low carb dessert recipe that was refeshing in the summer heat and found this on "Everyday Italian" and just changed the sugar to Spelenda, cutting the carbs in half!

LOW CARB FROZEN MASCARPONE AND STRAWBERRY GRANITA


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 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 low carb mixture will take about 4 hours to freeze.

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

NOTE: YOU CAN USE ANY FRUIT YOU LIKE OR WHAT EVER IS IN SEASON.

Okay, this is a very low carb dessert recipe I eat 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!

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.

Low Carb Sinfully Delicious Desserts is one of the first books on the market to focus on low carb dessert recipes using Splenda, one of the most popular sugar substitutes. Measurements and instructions are spelled out clearly, and all recipes uses low carb ingredients that are easy to find in the local grocery store.

Why did it take so long to approve a low sugar / low carb diet for diabetes, it just makes sense!

The American Diabetes Association changes its viewpoint on low carb diets in 2008 now stating “low carbohydrate diets might seem to be a logical approach to lowering postprandial glucose”. Last year the ADA 2007 report stated that low carb diets were not recommended in the management of diabetes.

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

This low carb dessert recipe is a cool refreshing snack!

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

Yummy low carb cheesecake recipe!

New year = Back on your low carb diet!

I will be posting low carb dessert recipes more often to help us all with our sweet tooth!

Low carb dessert can help reduce metabolic syndrome

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:
www.sciencedaily.com/releases/2007/12/071203091236.htm

Low Carb Cheesecake Variations

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 (example: 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 Dessert Recipe - Almond Biscotti

Servings: 48

Ingredients:

16 oz blanched almonds

1 cup soy flour

1 tsp salt

1 tsp baking powder

2-1/2 tsp ground cinnamon

1 cup peanut oil

1 cup Splenda

3 large eggs

1 tsp vanilla extract

1 tsp orange extract

Instructions:

Preheat oven to 325°F-160°C.

Measure out 1 cup of almonds and set aside.

In a blender (not food processor), process the rest of the almonds to make flour. Put the almond flour in a bowl, and add the soy flour, salt, baking powder and cinnamon. Mix the dry ingredients together and set aside.

In a large mixing bowl, blend the oil and Splenda. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and orange extracts, mixing well. Add the dry ingredients to the oil mixture, blending well. Add the reserved sliced almonds. This will make oily soft dough.

Divide the dough into four sections, and form each section in a small loaf approximately 2 inches 50mm wide and 1 inch 25mm high. Put the loaves on a large greased cookie sheet (I lined mine with foil for easy clean up).

Bake at 325 degrees for about 40 minutes.

When the loaves are done, remove from oven, and reduce the oven's temperature to 200 degrees. Take the loaves off the cookie sheet and put them on a cutting board. Using a sharp knife, slice each loaf into about a dozen pieces, about 1/2-3/4-inch 12-20mm thick. Put the slices back on the cookie sheet, cut sides down.

When all the loaves are sliced, put the cookie sheet back in the oven for 10-15 minutes. Remove, turn the slices over, and put back in the oven for another 10-15 minutes.

Makes about 48 biscotti, each about 2 carbs. These can be stored in an airtight container or in the freezer for several weeks.

Per Serving: 108 Calories

2 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

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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.

Low Carb Flourless Chocolate Torte

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, cut up


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.

Try this easy low carb lemon mousse dessert recipe I got off cookbooksandrecipes.com that is quite good. It uses basic low carb ingredients found in many low carb dessert recipes, so you may have most of the ingredients for the recipe already.


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.

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: 201
Total Fat: 18.7g
Total Carbohydrates: 6g





Chocolate Mouss
e 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.

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Thank you for visiting my new low carb dessert recipe blog. I will be adding low carb dessert recipes including low carb cheesecake!


Linda