Nancy,
When a sweet attack is killing you, make this:
Cut up 2 or 3 apples in a pie pan.
Pour 1/2 cup orange juice on top.
sprinkle with cinnamon
Put about a half cup of oats on top.
Then a little butter over this.
Bake as a regular apple pie.
I made this up after I had had not sugar for a month. It tasted wonderful.
All of this is legal. You just can't do this very often. Carol
>Wow.. That is amazing.. But I don't think I would want to trust it..If I
need
>a sugar fix I go for Edy's Chocolate Fudge SF/FF ice cream.. It is yummy !!
I
>don't know about you guys, but I measure mine and eat right out of the
>measuring cup...
You can make a pretty good milk shake by placing a creme soda in a blender,
add 1/4 cup powdered milk, vanilla extract or other flavor to taste, add
crushed ice, sweet & low .......or your choice.......then blend into a
shake..........taste pretty good, fruit can be added if you mix fruit with
milk. It is very satisfying just plain vanilla......no sugar grams except
from the lactose..........
Carolyn
Brownies
4 squares unsweetend bakers chocolate
3/4 cup butter
1/2 cup fructose
1/8 cup equal (or sweetner of choice)
3 eggs
1 tsp vanilla
1 cup whole wheat flour (100%)
1 cup chopped nuts
Melt chocolate and butter in microwave. Add all ovther ingrediants. Mix, but
dontover mix. Bake in 9x13 pan. (greased or oiled) for 30 minutes at 350*
these came out very yummy and tastes good with the wholewheat flour. What do
u guys think?
Ann
Ann's PeanutButter Cookies
2 eggs
1/2 cup splenda (or any sweetner that is equilent to 1/2 sugar)
1/2 cup butter
1/2 cup peanutbutter
1/8 t. salt
1/4 baking soda
3/4 cup protien powder
1 t vanilla
in mixing bowl cream butter and sweetner. add eggs and beat well. add
peanutbutter and vanilla. blend well. add protein powder, salt
and baking soda. mix to form a moderatly stiff dough. Stiff enough to
handle, yet isnt sticky. place by rounded teaspoons on a cookie sheet.
press with fork and bake at 300* for about 15 minutes. These come out to
yummy, they melt in your mouth.
Ihave made 2 batches so far, baking them for 15 minutes leaves the centers
soft and chewy. Baking for 20 minutes and these come out soft and crumbly.
they dont fall apart until they are in your mouth!!! I think these are
best described as peanutter melties hehehehehe total carbs for the entire
batch is about 25 carbs. I get around 15 large cookies or 30 average to small
cookies.
ann
Ann's Coconut Cookies
2 eggs
1/2 cup splenda (or any sweetner that is equilent to 1/2 sugar)
1/2 cup butter
1/2 cup shreaded unsweetned coconut. (got mine at a health fod store)
1/8 t. salt
1/4 baking soda
1/2 cup protien powder
1 t vanilla
in mixing bowl cream butter and sweetner. add eggs and vanilla beat well.
add protein powder, coconut, salt and baking soda. mix to form a moderatly
stiff dough. Stiff enough to handle, yet isnt sticky. place by rounded
teaspoons on a cookie sheet. press with fork and bake at 300* for about 15
minutes. If you bake them for 20 minutes, they will be more crispy.
OPTION: You can put an almond sliver on top of each cookie or a pecan. These
taste a lot like macaroons.
ann
Ann's PeanutButter Cookies (with gluten)
1 egg
1/2 cup splenda (or any sweetner that is equilent to 1/2 sugar)
1/2 cup butter
1/2 cup peanutbutter
1/8 t. salt
1/4 baking soda
1/2 cup protien powder
1/4 cup wheat gluten
1 t vanilla
in mixing bowl cream butter and sweetner. add egg and beat well. add
peanutbutter and vanilla. blend well. add protein powder, wheat gluten, salt
and baking soda. mix to form a moderatly stiff dough. Stiff enough to
handle, yet isnt sticky. place by rounded teaspoons on a cookie sheet.
press with fork and bake at 300* for about 15 minutes. These come out to
yummy, they melt in your mouth.
Ihave made 2 batches so far, baking them for 15 minutes leaves the centers
soft and chewy. Baking for 20 minutes and these come out soft and crumbly.
Yes they dont fall apart until they are in your mouth!!! I think these are
best described as peanutter melties hehehehehe total carbs for the entire
batch is about 35 carbs. I get around 15 large cookies or 30 average to
smaller cookies. so these come to be just a tad over 2 carbs each for 15 and
a tad over 1 carb each for 30 cookies.
Ann's Coconut Cookies (with gluten)
1 eggs (have tried 2 eggs, makes them more cake like)
1/2 cup splenda (or any sweetner that is equilent to 1/2 sugar)
1/2 cup butter
1/2 cup shearded unsweetened coconut (i got mine at a health food store.
RedMill brand, Bob's Shreaded coconut)
1/8 t. salt
1/4 baking soda
1/2 cup protien powder
1/4 cup wheat gluten
1 t vanilla
in mixing bowl cream butter and sweetner. add eggs and vanilla, beat well.
add
coconut, protein powder, wheat gluten, salt
and baking soda. mix to form a moderatly stiff dough. Stiff enough to
handle, yet isnt sticky. place by rounded teaspoons on a cookie sheet.
press with fork and bake at 300* for about 15 minutes for a softer cookie and
20 for a harder cookie. I get around 15 larger cookies or 30 smaller
ones. Carb count is 26 for entire recipe. 1.5 carbs per larger cookie and
less than 1 carb per smaller cookie. OPTION I have added slivered almonds or
I have pushed a pecan on the top of each cookie before baking.
Ann
Recieved this recipe from and Atkid named Tami last year, (not an SBer)
Whip up 1/2 pint of heavey cream 16 carbs
in a seperate bowl combine 6 oz cream cheese 12 carbs
2 tblsp sour cream 2 carbs
1/4 cup 1/2 &1/2 4 carbs
5 packs of equal 5 carbs (optional)
1 package sugar free chocolate pudding (white chocolate is good too)
Blend all with whipped cream.
Place in a pastry bag with a star tip. (or use a ziplock baggy with the corner
snipped)
squeeze chocolate kiss size stars onto a sheet pan covered with foil or waxed
paper.
place in freezer till solid. (about 2 hours)
Move to a tupperwear type bowl and keep in freezer.
Makes 120 kisses at approx. 1/2 carb each.
Ann
Ann's PeanutButter Cookies (NO GLUTEN)
2 eggs
1/2 cup splenda (or any sweetner that is equilent to 1/2 sugar)
1/2 cup butter
1/2 cup peanutbutter
1/8 t. salt
1/4 baking soda
3/4 cup protien powder
1 t vanilla
in mixing bowl cream butter and sweetner. add eggs and beat well. add
peanutbutter and vanilla. blend well. add protein powder, salt
and baking soda. mix to form a moderatly stiff dough. Stiff enough to
handle, yet isnt sticky. place by rounded teaspoons on a cookie sheet.
press with fork and bake at 300* for about 15 minutes. These come out to
yummy, they melt in your mouth.
Ihave made 2 batches so far, baking them for 15 minutes leaves the centers
soft and chewy. Baking for 20 minutes and these come out soft and crumbly.
they dont fall apart until they are in your mouth!!! I think these are
best described as peanutter melties hehehehehe total carbs for the entire
batch is about 25 carbs. I get around 15 large cookies or 30 average to small
cookies.
Ann's Coconut Cookies(no gluten)
2 eggs
1/2 cup splenda (or any sweetner that is equilent to 1/2 sugar)
1/2 cup butter
1/2 cup shreaded unsweetned coconut. (got mine at a health fod store)
1/8 t. salt
1/4 baking soda
1/2 cup protien powder
1 t vanilla
in mixing bowl cream butter and sweetner. add eggs and vanilla beat well.
add protein powder, coconut, salt and baking soda. mix to form a moderatly
stiff dough. Stiff enough to handle, yet isnt sticky. place by rounded
teaspoons on a cookie sheet. press with fork and bake at 300* for about 15
minutes. If you bake them for 20 minutes, they will be more crispy.
OPTION: You can put an almond sliver on top of each cookie or a pecan. These
taste a lot like macaroons.
ann
This only makes 4 small servings but is very rich in chocolate.
Chocolate Pots de Creme
1 cup half and half
4 ounces of 60% - 70% cocoa chocolate, coarsely chopped
3 beaten egg yolks
1/2 teaspoon vanilla
Combine half and half and chocolate in a heavy small saucepan. Cook and
stir over medium heat for 10 minutes or until mixture reaches a full
boil and thickens some.
Gradually stir half of hot mixture into the beaten egg yolks (stir this
while you are doing it to avoid cooking the eggs). Pour the now warm
yolks back into the pan with the rest of the chocolate mixture. Cook
and stir over low heat for 2 minutes. Remove from heat.
Stir in the vanilla. Pour mixture into 4 demitasse cups, small dessert
bowls. Cover and chill for 2-24 hours.
I do not add any artificial sweetener to this as I like a really dark
chocolate taste. My husband like these too and he usually prefers
something sweeter.
>> For your information, I bought a box of Ak-mak 100%Stone Ground
>crackers, 5
>> crackers = 1 serving (about 4x6 sheet) almost no fat, 2.28 g. sugar per
>> serving, sesame seeds on top. They are pretty good...very crispy, also
>very
>> filling, I only eat one or two at the time, usually at snack time with
>maybe
>> a little peanut butter. Then drink a glass of water with it.......
>> These were purchased in Ponchatoula for anyone who is
>> interested.............they may be in lots of stores in the area but have
>> not seen them
>>
>>
>> Carolyn
Oatmeal Muffins
1 c quick cooking rolled oats
1 c whole wheat flour
1 t baking powder
1/2 t baking soda
1 lg. egg white
1/2 t vanilla
1/2 t coconut extract
1/4 c frozen unsweetened pineapple juice concentrate, thawed
1/2 c frozen unsweetened apple juice concentrate, thawed
1/2 c unsweetened crushed pineapple, drained
1/2 c buttermilk
combine dry ingredients, stir well
combine the remaining ingredients and add them to the dry ingredients.
stir
until just moistened.
spray muffin pans with PAM, fill tins two-thirds full.
bake at 400 for 15-20 minutes or until brown
Bittersweet Chocolate Truffles "Maison"
(adapted from Chocolat; Extraordinary Chocolate Desserts
by Alice Medrich)
1 egg yolk
8 ounces bittersweet chocolate, chopped ( 60% or more cocoa )
6 tablespoons unsalted butter, cut in pieces
1/3 cup dutch process cocoa powder
Place chocolate and butter in a 4-6 cup heatproof bowl. Place bowl in a
wide skillet of barely simmering water, over low heat. Stir frequently
until chocolate and butter are completely melted and smooth. Remove
bowl and set aside. Leave skillet on low heat.
Place egg yolk in a small bowl. Gradually whisk in � cup boiling
water. Place bowl in skillet and stir constantly with a spoon until
yolk mixture thickens slightly to the consistency of half and half (it
will be between 160-165 degrees and safe from salmonella). It will coat
the back of a metal spoon. Watch carefully because it will cook quickly
after this stage. Remove yolk mixture from hot water and scrape
immediately into melted chocolate. Stir gently until mixture in
completely smooth. Pour through a fine strainer into a clean bowl.
Cover and chill until firm, two hours or more.
To form truffles:
Remove truffles mixture from refrig. and allow to soften about 30
minutes (if mixture is very hard). Pour cocoa into pie plate. Dip a
melon baller or small spoon into a glass of hot water; wipe off excess
water and scrape across surface of chilled truffle mixture to form a
rough ball. I used the small side of the melon baller. Deposit truffle
into cocoa and coat with cocoa using a spoon. Repeat until finished
with mixture. Store truffles tightly covered, and refrigerated up to
two weeks, or freeze up to 3 months. Makes about 30-40 bite sized
truffles.
Oatmeal Chocolate Chunk Cookies
1 1/2 cups oatmeal
3/4 cup stone ground whole wheat pastry flour
1/2 TSP ground cinnamon
1/2 TSP baking soda
1/2 TSP salt
2 sticks unsalted butter or margarine
1 TBS sugar free syrup
1 egg
1 1/2 TSP vanilla extract
1/2 cup chopped Lindt chocolate (70% cocoa content)
Preheat oven to 350 degrees. In a medium bowl, combine the oats, flour,
cinnamon, baking soda and salt; set aside. In large bowl, mix roughly the
butter and syrup. Beat in the egg and vanilla extract. Stir in dry ingredients
until mixture is well blended. Add chunks of chocolate and mix. On a greased
cookie sheet, drop the dough by tablespoons. Bake for eight to ten minutes or
until lightly browned. Cool on wire rack. Yields about 2 dozen.
:-)
Ann posted these about a week ago, so I can't take credit, but they are yummy.
Chocolate Kisses
Whip up 1/2 pint of heavy cream. In separate bowl, combine 6 oz. cream
cheese, 2 tlbsp sour cream, 1/4 cup half and half, 3 packs of Equal(it said 5
but 3 is sweet enough.), 1 pkg. sugarfree chocolate pudding. Blend all with
whipped cream. Place in pastry bag with a star tip. or use a baggie with the
corner snipped. Squeeze onto foil or waxed paper covered cookie sheet.
Freeze 2 hours. Put in tupperware bowl and keep frozen. 120 kisses at 1/2
carb each. and they are really good. Enjoy!
Brenda Marsh
.
DIABETIC RAISIN BREAD PUDDING
6 slices raisin bread
2 eggs
1 tbsp. Sweet and Low granulated
sugar substitute
1/2 tsp. ground cinnamon
1/8 tsp. salt
3 c. skim milk, scalded
=20
BREAD PUDDING - A DIABETIC RECIPE
3 slices dry bread, cubed
1 1/2 c. skim milk, scalded
2 tsp. liquid sweetener
1/2 tsp. cinnamon
2 tbsp. raisins or to your taste
2 eggs, lightly beaten
1 tsp. vanilla
Soak bread cubes in scalded milk 5 minutes. Add liquid sweetener, =
cinnamon, raisins. Pour bread mixture slowly over beaten eggs. Add =
vanilla and blend well. Pour into greased baking dish. Bake in 325 =
degree oven about 50 minutes until done. Will probably be brown. Makes =
4 servings. One serving equals 1 bread unit and 1/2 milk unit. Good.
Blueberry Crisp
Recipe By : me
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup gluten flour
1/4 cup almond powder
1/8 cup grape nuts
1/2 cup butter
1 bag frozen blueberries
1 cup splenda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Mix dry ingrediants less the grapenuts. Add butter cut into cubes. Mix
with pastry knife until crumbly. Add grape nuts.
Pour drained blueberries into greased baking dish and mix in half of the
crumbly mixture.
Pour other half of the crumbly mixture over top and bake at 375 for 15 min
turn heat down to 350 for 30 min more.
- - - - - - - - - - - - - - - - - -
Now Almond powder is just Almonds ground fine not letting them turn to
butter.
Gluten Flour is a low carb flour only 6g per 1/4 cup. I got 3 servings out
of it at approximately 12.5g per serving according to Master Chef.. Oh
well if there is a problem with it let me know.
>
GLYCEMIC INDEX DIET - TIDBIT OF THE WEEK
This week's Glycemic Index Diet tidbit is recipe for Breakfast Cookies.
For more information about the GI Diet (a.k.a. Sugar Busters), visit
this web page:
http://busycooks.miningco.com/library/features/blgiidx.htm
Low GI Breakfast Cookies
>
> A moist and chewy cookie reminiscent of granola bars. Easy,
> too, because they are cooked in the microwave.
1 cup Special-K cereal
> 1/3 cup rolled oats (oatmeal)
> 2 tbsp All Bran cereal
> 2 tbsp fructose (or artificial sweetener equivalent to 2 Tbsp sugar)
> 2 tbsp milk powder
> 2 tbsp peanut butter
> 1 tsp vanilla extract
> 1 egg, lightly beaten
>
> In a medium bowl, combine Special-K, rolled oats, All-Bran, fructose and milk powder. Blend together peanut butter, vanilla, and egg until smooth. Pour peanut butter mixture over dry ingredients; stir until well blended.
> Drop mixture by spoonfuls onto a wax paper lined dinner plate. There should be 8 to 10 "blobs". Use wet fingers to push mixture from spoon and shape.
>
>Microwave at High Power (100%) 1 1/2 to 2 minutes until set. Allow to cool. Yield: 8 to 10 breakfast cookies.
> For more Low GI recipes, including a new category for Breakfast Fare, visit this page: http://busycooks.miningco.com/library/features/blgirecipes.htm
From: [email protected] (Charles Staples)
Charles' Muffins
1c SGWW Flour
1c Oatmeal
1c Bran Flakes
1 egg
1 egg white
� c applesauce
2T Olive Oil
1T Baking Powder
1t Baking Soda
� c Yogurt
� c skim milk
� t salt
� orange (whole orange processed in food processor)
� c Dried Apricots (chopped)
� c. Sugar Substitutes (Mixed Splenda, Fructose, Sugar Twin Brown)
� t Cinnamon
� t Nutmeg
Mix Oatmeal and Bran with all wet ingredients and allow to sit. Mix all other
ingredients. Then combine and bake for 20-25 minutes on 375. Makes 12
muffins. Approx. 150 calories/muffin.
A flourless chocolate cake is just that. It has the texture of a baked
mousse or chocolate cheesecake with butter replacing the cheese. It is
not a dry cake and there is no frosting. I have been making desserts
for years and this is by far my husband's favorite that I have ever
made. We like it slightly warm with a tiny scoop of sugarfree vanilla
ice cream. It's also yummy solo.
Go to http://www.cooksillustrated.com
click on "preview cooks illustrated" in the side bar. When it goes
there click on recipes in the side bar. This will bring up several
recipes. Find "The Ultimate Flourless Chocolate Cake" and click on
that. If you print it it is 5 pages. I made it just as they said with
an 8 inch springform pan I bought at a gourmet shop. I made it with
Baker's Bittersweet chocolate and it was yummy. Once you go off of
sugar you can really taste the sugar in the bittersweet chocolate. We
are having this for Thanksgiving dinner dessert.
I will be out of town for the weekend so I will not be able to answer
any emails directed to me. I'll check them again on Sunday.
AmyT
Flourless Chocolate Cake
A flourless chocolate cake is just that. It has the texture of a baked mousse
or chocolate cheesecake with butter replacing the cheese. It is not a dry
cake and there is no frosting. I have been making desserts for years and this
is by far my husband's favorite that I have ever made. We like it slightly
warm with a tiny scoop of sugarfree vanilla
ice cream. It's also yummy solo. Go to http://www.cooksillustrated.com click
on "preview cooks illustrated" in the side bar. When it goes there click on
recipes in the side bar. This will bring up several recipes. Find "The
Ultimate Flourless Chocolate Cake" and click on that.
Even though the cake may not look done, pull it from the oven when an instant-
read thermometer registers 140 degrees. (Make sure not to let tip of
thermometer hit the bottom of the pan.) It will continue to firm up as it
cools. If you use a 9-inch springform pan instead of the preferred 8-inch,
reduce the baking time to 18 to 20 minutes.
8 large
eggs, cold
1 pound bittersweet or semisweet chocolate, coarsely chopped
1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch chunks
1/4 cup strong coffee or liqueur (optional)
Confectioners' sugar or cocoa powder for decoration
1. Adjust oven rack to lower middle position and heat oven to 325 degrees.
Line bottom of 8-inch springform pan with parchment and grease pan sides.
Cover pan underneath and along sides with sheet of heavy-duty foil and set in
large roasting pan. Bring kettle of water to boil.
2. Beat eggs with hand-held mixer at high speed until volume doubles to
approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric
mixer fitted with wire whip attachment at medium speed (speed 6 on a
KitchenAid) to achieve same result, about 5 minutes.
3. Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using)
in large heat-proof bowl set over pan of almost simmering water, until smooth
and very warm (about 115 degrees on an instant-read thermometer), stirring
once or twice. (For the microwave, melt chocolate and butter together at 50
percent power until smooth and warm, 4 to 6 minutes, stirring once or twice.)
Fold 1/3 of egg foam into chocolate mixture using large rubber spatula until
only a few streaks of egg are visible; fold in half of remaining foam, then
last of remaining foam, until mixture is totally homogenous.
4. Scrape batter into prepared springform pan and smooth surface with rubber
spatula. Set roasting pan on oven rack and pour enough boiling water to come
about halfway up side of springform pan. Bake until cake has risen slightly,
edges are just beginning to set, a thin glazed crust (like a brownie) has
formed on surface, and an instant read thermometer inserted halfway through
center of cake registers 140 degrees, 22 to 25 minutes. Remove cake pan from
water bath and set on wire rack; cool to room temperature. Cover and
refrigerate overnight to mellow (can be covered and refrigerated for up to 4
days).
5. About 30 minutes before serving, remove springform pan sides, invert cake
on sheet of waxed paper, peel off parchment pan liner, and turn cake right
side up on serving platter. Sieve light sprinkling of Confectioners' sugar or
unsweetened cocoa powder over cake to decorate, if desired.
Alice Medrich is the author of Chocolate and the Art of Low-Fat Desserts
SUGAR-FREE CHEESECAKE
16 oz. Cream Cheese at room temperature, 1 cup sour cream, 1 whole
vanilla bean, 3 whole eggs, 12 packets Equal sweetener.
In an electric mixer, combine cream cheese and sour cream and mix
together until cream is fluffy.
Add seeds of the vanilla bean and the eggs slowly. When the eggs are
part of the mixture, scrape the bowl and add the Equal, mixing on medium
speed for three minutes. Place mixture into a nine or 10-inch greased
pan, no higher than three-fourths from the top. Place in water bath and
bake at 300 degrees for about one hour.
Cool and remove from pan.
Place cake on plate. Top with whipped cream flavored with Equal and
vanilla, if desired. Garnish with mint and 70% cocoa chocolate shavings
or with fresh fruit. Serves 12.
After the required baking time, this cheesecake will be sort of loose,
but will become firm as it cools.
This probably should be baked in a spring-form pan. The kind with the
removable bottom and a clamp on the side. Not having one of those, I
baked this cheesecake in a deep 10" round cake pan having 2" high sides,
which I placed inside of a 12" round cake pan, which also has 2" high
sides. Then I poured about 3/4 of an inch of hot water into the 12" pan
to make the water bath.
For your enjoyment, Ciao, JoM