Re: GBS friendly foods, desserts and such and stuff

[Guest guest]

WOW! Those all sound great.

Wild Child wrote:

This came through one of my other groups. I havent scanned all the

recipes

but I hope they really are GBS friendly

Marilynn

..

>

> *A Better Peanut Butter Cookie

> *

>

>

>

> 1/4 cup almond meal

>

> 1/4 cup Carbquick baking mix (this is a very low-carb version of *Bisquick

> *)

>

> 1/4 cup coconut (shred or flaked) unsweetened (optional! If you use the

> coconut, I use the dehydrated, unsweetened from *Bob's Red Mill* - add

> just enough milk in a small bowl to cover the coconut. Stir in 1 tsp

> Splenda and let it sit for 10 minutes to soften. Squeeze out the milk and

> add the coconut to the cookie mix).

>

> 1 cup *Jif* or natural peanut butter

>

> 1 cup *Splenda*

>

> 1/2 tsp. Vanilla

> 2 large Eggs

>

> Optional: 2 tablespoons Naturesweet Brown Sugar

>

> Additional *Splenda* for topping

>

>

> Mix all ingredients together; stirring well after each addition...I use a

> spatula to make sure the batter is smooth and lump-free. Drop by

spoonful

> onto ungreased baking sheet. I used a 1 inch cookie scoop and this gave

> me 24 cookies. Dip a fork in *Splenda *and press criss-cross into the

> cookies to flatten. Bake at 350 about 10 - 12 minutes or until golden. I

> honestly don't know if you need to grease your pan. I doubt it, but

since

> I use either non-stick baking pans or *Reynold's Release*, I'm not 100%

> positive.

>

>

>

> Per Serving (2 cookies) = Protein: 7.5; *Net Carbs: 3.5*

>

>

>

> *Apple Crisp**

> *

>

> 4 cups apples, peeled, cored and sliced (Recommend: Granny s or

> Golden Delicious)

> 1/3 cup *Splenda* or *NatureSweet*

> 1 tablespoon *Krusteaz Pancake Mix**

> *1 teaspoon Cinnamon

> 3/4 cup *NatureSweet* Brown Sugar

> 3/4 cup rolled Oats

> 1/4 cup *Krusteaz Pancake Mix**

> *1/3 cup butter, melted

>

> Mix together 1/3 cup *Splenda*, 1 tablespoon *Krusteaz Pancake Mix, *and

> cinnamon. Add apple slices and toss to coat. Spread out in buttered

> baking dish.

>

> Combine brown sugar, oats, remaining *Krusteaz Pancake Mix, *and butter.

> Crumble over apple mixture and bake at 350 degrees F. for 30 minutes.

This

> is great by itself or served over no-sugar-added vanilla ice cream.

>

> Variations: Use equal amount of Pears instead of apples; use 1/2 apples

> and 1/2 pears and 1/2 tsp. nutmeg; use 3 cups peeled, pitted and cubed

> peaches instead of apples.

>

> *Berry** Crisp**

> *

>

> 1 16-ounce bag mixed berries (or use 1 pound of assorted fresh berries,

> cleaned)

> 1 cup *Splenda* or *NatureSweet**

> *1 tablespoon *Krusteaz Pancake Mix**

> *3/4 cup *NatureSweet* Brown Sugar

> 3/4 cup rolled Oats

> 1/4 cup *Krusteaz Pancake Mix**

> *1/3 cup butter, melted

>

> Toss together berries, *Krusteaz Pancake Mix* and sweetener. Spread out

> evenly in a buttered 8 by 8 inch baking pan. Combine brown sugar, oats,

> remaining *Krusteaz Pancake Mix, *and butter. Crumble over berry mixture

> and bake at 350 degrees F. for 30 minutes. This is great by itself or

> served over no-sugar-added vanilla ice cream.

>

> *Berry** salad w/ angel food cake**

> *

>

> 2 cup sliced strawberries

> 1 cup blueberries

> 1 cup raspberries

> 2 kiwi, peeled and diced

> 1 large banana diced

> 1 16-ounce tub *Cool Whip*

> 1/2 cup chopped walnuts (optional)

> 1 large fat-free (sugar-free - found this in the bakery at *Super-Wal-Mart

> *) angel food cake in a ring shape

>

> Combine berries, kiwi, banana and nuts and fold in *Cool Whip*. Pour 1/2

> fruit mixture into center of angel food cake and spread the rest around

the

> base of the cake. Serve immediately.

>

> Note: You can mix together all fruit and sprinkle with 2 tablespoons lemon

> juice, cover and chill for up to 6 hours until ready to eat, then follow

> remaining instructions to assemble

>

> *Brownie " Ice Cream " Treats*

>

> (Make 2 to 4 days in advance)

>

>

>

> 1 Box *Krusteaz CarbSimple Brownie Mix*

>

> 1 8-ounce tub *Cool Whip*

>

> 1 1-ounce box *Sugar-Free Jell-O White Chocolate OR Cheesecake flavored

> Pudding Mix*

>

>

>

> Prepare a box of Krusteaz *Carbsimple Brownie Mix* as directed on the

> box. Use a spatula to get the batter as smooth as possible.

>

> Line a cookie sheet with non-stick foil (I use *Reynold's Release*) that

> is longer than the tray and put a high crease in the middle to create two

> separate compartments (see picture). Spread batter thinly, half in each

> compartment. Bake at 325 for 15 minutes. Remove from oven and with a

> sharp knife or pizza cutter score the edges so that you have two

neat-sided

> 8 by 8-inch squares (as pictured). Do not over-bake - watch for burning.

> It the very edges get too brown that is ok as they are discarded. Cool

for

> about 10 minutes, but not much longer. Break the edges off at the score

> marks by lifting the foil and pressing downwards. Carefully, peel the

foil

> off the back of the two nice large squares. Remove them to a cooling rack

-

> placing them upside down to cool completely.

>

> Line an 8 by 8 by 2-inch baking dish with more non-stick foil. Lay the

> first square, pretty side down in the bottom of the pan. Pour an 8-ounce

> tub of *Cool Whip* on top and smooth it out with a spatula. For a great

> flavor difference you can mix in your favorite sugar-free *Jell-O* mix to

> the cool whip. I loved the white chocolate added to this. Or add some

> chopped up sugar-free chocolate (the * Stover* chips, chopped finer

> in my food processor, were awesome!). Top with the other square of

brownie,

> pretty side up. Cover tightly with plastic wrap and freeze until solid.

> Remove the entire block from the pan. Wrap tightly in plastic wrap and

> freeze for at least 2 days...though 4 days are better. This allows

> the moisture to 'seep' into the hard brownie and soften it. You " can " eat

> it earlier, but the whole thing breaks when you cut it and is VERY

crunchy.

> After the block has sat in the freezer for 2 days, peel away the foil and

> with a VERY sharp knife, (I run mine under hot water and wipe dry - for a

> clean cut - before each cut), cut into 16 equal squares.

>

>

>

> To reduce the carbs you can use heavy whipping cream and vanilla instead

> of cool whip OR you could use a zero carb ice cream for the filling, but

> adjust calories and fat counts accordingly.

>

>

>

> *Carrot cake**

> *

>

> 1 cup whole wheat flour

> 1/2 cup vital wheat gluten

> 1 1/2 tsp. baking powder

> 2 tsp. baking soda

> 2 tsp. ground cinnamon

> 1 tsp. salt

> 1 cup unsweetened, untoasted wheat germ

> 1/2 cup ground flax meal

> 1 1/2 cups* Splenda*

> 1 cup extra virgin light olive oil (you can substitute 1/2 cup oil and 1/2

> cup applesauce if you prefer OR 1/4 cup oil, 1/4 cup plain yogurt and 1/2

> cup applesauce)

> 4 whole eggs (large)

> 2 tsp. Vanilla

> 2 cups shredded carrots (I prefer them chopped over shredded, to about the

> same size as I chop the nuts)

> 1 cup chopped nuts (I prefer pecans, but walnuts work equally well).

> 1 cup soaked and drained raisins. (Soak raisins in hot - NOT boiling)

> water for 20 minutes, drain and measure out 1 cup.

>

> Preheat oven to 350 F (175 C). Grease and very lightly flour a 9 by 13

> inch pan. Bang the pan flat a few times to get out ALL excess flour.

>

> In a large bowl sift together flour, baking powder and soda, cinnamon and

> salt. Stir in the wheat germ and flax meal. Make a well in the center

and

> add *Splenda*, oil (and/or substitutes), eggs and vanilla. Mix well.

> Blend in remaining ingredients. Taste (if you're not afraid of raw eggs

> that is lol) for sufficient sweetness. If not sweet enough add a bit more

> *Splenda*.

>

> Spread batter (ok it's more like a cookie dough - don't freak. It's

> supposed to be dense) evenly in pan. This is a VERY important step: Take

> a cake-roll pan (or deeper than normal cookie sheet) and put 3/4 to 1 inch

> of HOT water in it and then set the cake pan with batter into it - bake

> for 35 minutes. Reduce oven temp to 325 and bake an additional 10

minutes.

>

> Cream Cheese Frosting:

>

> 1 - 8 ounce block of cream cheese, softened

> 1 cup of powdered sugar (whip together 1 cup of *Splenda* bulk with 2 1/2

> tbs. cornstarch until mixture is very fine and fluffy. - this will taste

> WEIRD plain!)

> 6 tablespoons butter or margarine, softened

> 1 teaspoon vanilla extract

>

> BEAT cream cheese, powdered sugar, butter and vanilla extract in small

> mixer bowl until smooth. Chill and cut into 20 equal pieces. I can only

eat

> half of one piece. It's not like boxed mix or store bought. It's dense

and

> robust, but VERY good! And yes, I just personally made (created and

tried)

> this recipe with my daughter...so I can vouch that we like it. I'm having

> trouble keeping her out of it lol. ~Tooter

>

> Stats: Per 1/20th piece: Calories: 164.5; Carbs: 16.2; Fiber: 3.3;

> Protein: 9.2 Good stats when you compare this to a regular piece of

> Carrot Cake and No Added Sugar! Yeehaw!

>

> *Cool whip pies (with Jell-O pudding mix)**

> *

>

> *Choco-banana pie:*

>

> 1 16-ounce tub of *Cool Whip**

> *1 small box of instant *Jell-O* sugar-free Chocolate fudge pudding mix

> 1 cup *Carb Countdown* Milk Replacement (or milk)

> 1 banana, diced

> Graham Cracker Crust (see below under " G " this page)

>

> Combine *Jell-O* mix with milk. Stir in bananas. Gently fold in *Cool

> Whip*. Pour into graham cracker crust and chill for at least 1 hour.

>

> *Peachy Pie:*

>

> 1 16-ounce tub of *Cool Whip**

> *1 small box of instant *Jell-O* sugar-free vanilla pudding mix

> 1 cup *Carb Countdown* Milk Replacement (or milk)

> 1 cup canned peaches, drained and diced (let sit in strainer while you

> prepare *Jell-O* so they drain thoroughly)

> Graham Cracker Crust (see below under " G " this page)

>

> Combine *Jell-O* mix with milk. Stir in peaches. Gently fold in *Cool

> Whip*. Pour into graham cracker crust and chill for at least 1 hour.

>

> *Coconut Cream Pie:*

>

> 1 16-ounce tub of *Cool Whip**

> *1 small box of instant *Jell-O* sugar-free vanilla pudding mix

> 1 cup *Carb Countdown* Milk Replacement (or milk)

> 1/2 cup no-sugar-added shredded coconut (this can be found at Asian

> specialty stores and *Bob's Red Mill <http://www.bobsredmill.com/> *)

> Graham Cracker Crust (see below under " G " this page)

>

> Combine *Jell-O* mix with milk. Stir in coconut. Gently fold in *Cool

> Whip*. Pour into graham cracker crust and chill for at least 1 hour. We

> like to eat this pie frozen too.

>

> Note: You can easily make this a banana cream pie by replacing the coconut

> with 1 cup of sliced bananas.

>

> *Cream Cheese Brownies**

> *

>

> Preheat oven to 325 degrees F.

>

> *Krusteaz CarbSimple Brownie Mix* (reserve 1 tablespoon powdered mix)

> 1/2 cup *Splenda* (bulk)

> 2 large Eggs

> 1 � 8 ounce package Cream Cheese, let sit out for about 30 minutes at room

> temperature so it softens

> � tsp. Vanilla

> 1 tablespoon reserved powdered Brownie Mix.

>

> Line an 8 by 8 inch baking pan with foil or waxed paper (*Reynold's

> Release Foil* works best!). Follow directions on box to make brownie mix

> � except remove 1 tablespoon of the powdered mix and set aside. Use a

> spatula to make sure you get ALL the lumps out of the batter. Spoon

> batter into the prepared pan � this will be thick. Smooth top as best you

> can and set aside.

>

> In a bowl beat the cream cheese until smooth. Blend in Splenda. Use a

> spatula to make sure it is well incorporated. Mix in the vanilla. (Now

> is the time to 'taste' the batter to see if it is sweet enough for you. I

> like mine slightly tart, so � cup Splenda is perfect. You may like a bit

> more though.) Mix in the reserved brownie powdered mix, scraping down

> sides and bottom of bowl. Add one egg and beat until completely

> incorporated. Repeat with second egg � again, scrape the bowl to make

> sure you get all the cream cheese mixed in.

>

> Pour cheesecake batter (this will be runny) over brownie batter. You can

> leave it this way OR marbleize it with a knife by dragging a knife thru

the

> double layers of batter in a swirl pattern (but the lower batter is very

> thick). Bake at 325 degrees F, for 50 minutes, or until a toothpick comes

> out clean. I usually start checking at 40 minutes, and then every 4 to 5

> minutes thereafter. Don't freak over the fact that the top will puff up

and

> 'crack'. It sinks a bit as it cools and makes a flat top.

>

> Allow brownie-cake to cool 20 minutes on wire racks in the pan. Place in

> the refrigerator and chill until completely cool � uncovered. When

> cooled through, cover the top with a piece of waxed paper or foil, then a

> large plate or cookie sheet. Flip over to release the brownie-cake. Peel

> off foil/waxed paper and then flip brownie-cake back over, using a second

> flat surface (cookies sheet/large plate). Cut into 16 even pieces. Store

> chilled. Serve with a dollop of strawberry or French Vanilla Cool Whip.

> Heavenly! Makes 16 brownies.

>

> *Net* carbs for 1/16th of recipe: less than 10.

>

> *Cream Cheese Nibblers**

> *

>

> *Crust*:

>

> 1 cup Pecans, finely chopped

> 1 tablespoon butter

> 1 Packet *Splenda*

>

> Combine and sprinkle evenly into the bottom of an 8-inch square pan*.*

>

> *Filling:*

>

> 1 cup Heavy Whipping Cream

> 1 8-ounce package Cream Cheese

> 1 small box Sugar-Free *Jell-O* gelatin

> 1/2 cup chopped Strawberries

> *Carb Countdown *(or milk, but carbs go up if you use milk)

>

> In a food processor (or with a mixer, but it's more work) combine all

> ingredients. If too thick, add small amount of *Carb Countdown *(or milk)

> * *until mixture is pourable. For me, it depends on if the cream cheese

> is firm or room temp. The less firm, the less milk needed to make the

> filling pourable. Pour into filling evenly. Let chill until firm. Cut

> into 9 equal squares (smaller if you wish). For 1/9 of recipe *net*carbs:

2

>

> *Creamy Summer Gelatin Salad**

> *

>

> 1 pkg. any flavor sugar-free* Jell-O* gelatin- I like apricot, peach or

> orange

> 1 - 8 ounce package cream cheese

> 1 - small can crushed pineapple (packed in own juice - do NOT drain)

> 1 cup chopped pecans or walnuts (You can omit this!)

> 1 - 12 ounce tub of cool whip

>

> Cook gelatin, Cream cheese, and pineapple with juice over low heat until

> cheese melts and mixture is whisked smooth. Cool in refrigerator. Fold in

by

> hand the nuts and cool whip. Chill thoroughly. This is incredibly good,

> sweet and smooth and a little bit will do ya! My kids love this stuff!

>

> Carbs = 40; fiber = 12; protein = 26; Net carbs = 28; # of servings - 10;

>

> 2.8 carbs; 2.6 protein per serving

>

> *Festive Baked Applesauce **

> **(with crumb topping - tinted pink)**

> *

>

> 1 cup no-sugar-added applesauce

> 3 large ripe strawberries, pureed

> 1 tsp. cinnamon

> 2 packages of *Equal* (ore equivalent)

> 2 tablespoons Graham cracker crust mixture (see below this page under " G " )

> *Cool Whip *for garnish

>

> Mix applesauce, strawberry puree, sweetener and cinnamon together. Divide

> into two custard cups. Top each with 1 tablespoon graham cracker crust

> mixture and heat in the microwave for 1 minute each dish (or 90 seconds

for

> both at the same time). Drop a tablespoon of *Cool Whip* onto each

> dessert. This is very nice for the pureed diet.

>

> *Fudgy Pecan cookies**

> *

>

> 1 box *Krusteaz CarbSimple Brownie Mix**

> *1 cup chopped pecans

> 1 egg

>

> Follow box instructions to prepare brownies except add additional egg and

> chopped nuts. Stir well. Using a tablespoon drop rounds of dough on a

> lightly greased cookie sheet, leaving at least 2 inches between cookie

> mounds as they WILL spread. Bake at 350 for 12 to 15 minutes until set.

> Let cool for 5 minutes before carefully removing from sheet and placing on

> cooling racks for 15 minutes.

>

> *Graham cracker crust - Reduced carb (1/2 ground pecans)**

> *

>

> 1/2 cup finely ground pecans or walnuts (if you do this in your food

> processor, watch it closely. There is a fine line between ground nut *

> flour* and nut butter).

> 1/2 cup crushed graham crackers

> 2 tablespoons melted butter

>

> Combine all ingredients well and press into a 9 inch pie dish. Chill to

> firm. After adding pie fillings, dip bottom of pan into warm water

> carefully to loosen shell from pan.

>

> *Irish Cream Chocolate Cheese Cake*

>

>

>

>

>

> 8 Oz. Cream Cheese

>

> 1 cup finely crushed Pecans

>

> 1/2 cup Almond Meal/Flour

>

> 1 tbls. sugar-free Imitation Honey

>

> 1 tbls. Butter, melted

>

> 1 tsp. Vanilla

>

> 4 Tbsp. *Splenda**

> *3 Tbsp. *Carb Countdown* or milk

> 1 cup Whipped Topping

> 1 3/4 Cups Cold *Carb Countdown* or milk

>

> 2 tablespoons *DaVinci Irish Cream Syrup* (Sugar-free)

> 2 Pkgs (4 Serving size each) *Sugar-free* *Jell-O Chocolate Fudge Instant

> Pudding & Pie Filling*

>

>

>

> With a hand mixer on high speed whip the cream cheese, Splenda, and 4

> tblsp *Carb Countdown*. Add the nuts, honey, vanilla and butter. Mix

> well by hand. This will be VERY thick. Line a tall cake pan with

> Reynold's Release Foil (I used a Cheesecake pan - where the sides open and

> the bottom pops out). Smooth out ALL creases as well as

possible. Spread

> cream cheese/nut base into pan. Smooth. Pop into the refrigerator.

>

> With a hand mixer, on medium speed combine the remaining milk and the

> Irish Cream Syrup with both pudding mixes, until smooth. Add the 1 cup of

> whipped topping and beat for an additional minute, scraping down sides, so

> that it is mixed well and no white shows. Spread over the cream cheese

> mixture and smooth. Pop into the freezer until froze through. Remove

from

> pan and peel away the foil. Place on a decorative plate and either wrap

> tightly and store in the freezer, thawing 30 minutes uncovered before

> serving - OR let set out 30 minutes and serve. Use a sharp thin knife

> dipped in hot water and wiped dry to cut.

>

>

>

> *Lemon Cr�me Bombe (or pie)*

>

> 1 small box (1-ounce) *Jell-O* Sugar-Free Lemon Pudding Mix

>

> 1 - 8 ounce container *Cool Whip*, defrosted

>

> 1 tsp. Lemon Juice

>

> 2 French Vanilla *Power Crunch Bars*

>

> 1 tsp. Butter - at room temp, but not melted

>

> 8 drops Yellow Food Coloring (optional)

>

>

>

> In a zippy bag (or food processor) crush the 2 *Power Crunch Bars* into a

> fine mix. Mix in the butter and lemon juice, combining thoroughly. Line

a

> dish (see notes at bottom) with good quality plastic wrap, so it sticks to

> the dish well.

>

> Press the 'dough' out on a plastic wrapped lined dish, smoothing it out as

> evenly as possible. Pop into the refrigerator and chill until pie filling

> is ready.

>

>

>

> In a mixing bowl fold together the *Cool Whip, Jell-O* and food coloring.

> Line a dome shaped bowl with good quality plastic wrap, so it sticks to

the

> dish well. Spoon in the pie filling and flatten evenly with a spoon or

> spatula. Cover and pop into the freezer for an hour or until at least

> semi-frozen.

>

>

>

> To assemble the bombe. Wet your fingertips slightly. Rub them lightly

> over the pie dough, so the bombe adheres to it. Remove the semi-frozen

> pie dome from the bowl and lay on top of the shell evenly. Trim off any

> excess 'crust'. Wrap tightly and freeze until 20 minutes before serving.

> Serve slightly frozen. Cut with a sharp knife ran under very hot tap

water

> and wiped dry. Repeat for each cut.

>

>

>

> *Note:* To make a bombe, I used a bowl 4 inches across and about 5 inches

> deep and a plate for the dough also 4 inches across, so that the 'crust'

is

> the same size across as the bombe.

>

> To make a pie, simply press the dough out in the bottom of an 8 inch pie

> shell thinly - I found covering it with plastic wrap and rubbing it with

the

> back of my fingers, it spread out nicely. Chill for 30 minutes. Remove

> plastic wrap and pour the unfrozen pie filling into the shell. Pop into

> the freezer until 20 minutes before serving. Set on counter for 20

minutes

> to 'defrost' slightly, cut and serve. I loved this straight from the

> freezer too!

>

>

>

> Makes 8 to 10 servings.

>

>

>

> Per Serving (1/8th) = Protein: 3.75; *Net Carbs: 12*

>

>

>

> *NSA Peanut Butter Pistachio Chocolate*

>

> 8 ounces Sugar-Free Semi-Sweet Chocolate Chips (I used *Mini-Carb*

*chocolate

> chips*, sweetened with *Splenda*)

> 1/4 cup creamy *Jif Peanut Butter*

> 1 small box Sugar-free *Jell-O* Pistachio Pudding mix

> 4 ounces Cream Cheese

> 1 cup *Carb Countdown* (or milk)

> 1/2 cup whipped topping

> Cupcake Liner Papers

>

> In a bowl melt the chips and peanut butter - 1 minute on high in my

> microwave. Stir smooth. Line 12 muffin tins with paper liners. Put 1

> heaping tsp of chocolate into each cup. Using a pastry brush (or your

clean

> fingers) smear the chocolate around the inside and up the sides, half-way.

> Place in refrigerator to chill. Meanwhile, place cream cheese and milk

into

> a micro-safe bowl and heat for 1 minutes. With a hand blender whip to

> combine. Pour in the pudding mix and whip on medium-high for about 1

> minute until combined well and no lumps. Add the whipped topping and beat

> an additional 20 seconds. Spoon pudding mixture into chocolate

cups. Pop

> into freezer to set. Once set, peel the papers off of the chocolate cups

and

> plate the mini-dessert. You can serve frozen, semi-frozen or defrosted.

> But DO remove the papers while dessert is frozen or it will make a heck of

a

> mess and break.

>

> I love this - not stupidly sweet and very satisfying )

>

> *No Sugar Added Banana Cream Pie**

> *

>

> 1 ready made graham cracker crust (you can find no-sugar-added ones at

> many *Wal-Mart super Centers* and at *Kroger -AKA Fred Meyers* - stores OR

> keep in mind a traditional *Keebler* crust has only 4 grams of sugar per

> 1/8 pie IF you even eat the crust. I normally don't.)

> 1 - 12 ounce container *Cool Whip*

> 1 small box of *Jell-O* brand Banana Cream Pudding - Sugar-free, fat-free

> 1 large banana or 2 small bananas

> *Optional - 1 tsp. *DaVinci* sugar-free coconut syrup

>

> Fold Jell-O powder into cool whip. Chop the banana into small pieces and

> fold into pudding/cool whip mixture. Pour into prepared graham cracker

(or

> nut) crust. Cover and put in freezer for one hour. Let sit on counter

for

> 10 minutes before cutting.

>

> Note: This can also be poured into freezer safe custard cups and sealed

> tightly and froze for up to 6 weeks. Great for early postops on pureed

> diet. Just chop the bananas into MICRO pieces if your on pureed. :-)

>

> *Peaches-N-Cream Reduced-Carb Treat*

>

> You can omit the 'cream' part of this if you wish :-)

>

> Heat Oven to 375 Degrees F.

>

> 1 and 1/2 cups *Krusteaz CarbSimple* Pancake Mix

> 3 tablespoons Splenda

> 3/4 cup *Carb Countdown*, milk or other milk replacement (I used 2% Carb

> Countdown)

> 3/4 cup cold water

> 2 large eggs

> 3 tsp. Extra Virgin 'Lite' Olive Oil or good quality vegetable oil

> 1 tsp. Cinnamon

> 1/2 cup chopped pecans (I'm sure walnuts would be equally good)

> 1 - 15 to 16 ounce can Sliced " Lite " Peaches (canned in pear juice),

> drained well! *

> Topping - Recipe to follow

> 8 ounce Tub of *Cool Whip* Whipped Topping

>

> Spray a round 9-inch round cake pan with Pam or other vegetable spray.

> Spread peaches out evenly in bottom of pan. In a mixing bowl,

> combine Splenda, milk, water, eggs, oil and cinnamon. Wisk until well

> combined, but not frothy. Blend in Krusteaz CarbSimple Pancake Mix and

> pecans. Pour over the peaches.

>

> In a small bowl combine the following ingredients to make the topping:

>

> 1/4 cup Splenda

> 2 tablespoons *Krusteaz CarbSimple* Pancake Mix

> 2 tsp. cinnamon

> 2 tablespoons butter, softened at room temp (do not melt!)

>

> I use my hands for this. Mash the topping into a well-mixed paste. Scoop

> it all up in one hand and then pinch off dime-sized bits of it and

> distribute it evenly over the top of the cake batter. Do not mix it in.

>

> Bake for 20 minutes. Remove from oven and allow to cool about one hour.

> Best served warm and can easily be reheated in the microwave. Top each

> piece with a dollop of Cool Whip (Optional) when served.

>

> Nutritional Info (this is a rough guess and if you REALLY want exact

> totals, feel free to compute them at your leisure :-) ): IF you cut this

> into 10 equal slices (and yes, you can freeze this!) it works out to ABOUT

> - per slice - 100 calories; less than 15 grams of carbs (hard to compute

> exacts, because we've drained off the juice from the peaches and they

> include that in the carb/sugar total); 4 grams of protein; 6 grams of

fiber;

> 2 grams of sugar alcohols (from the Krusteaz CarbSimple Pancake Mix);

>

> If you count NET carbs: 15 grams of carbs, less 6 grams of fiber, less 2

> grams of sugar alcohols = 7 grams of NET Carbs per slice. I really hate

> adding up nutritional info, which is why you won't often find it on my

> recipes.

>

> *Note: This is equally good using peeled, sliced apples, pears, pineapple

> or sliced bananas. It's a great recipe to feed YOUR creativity!

>

> *Peaches w/ Vanilla pudding**

> *

>

> 1 box *Cook-N-Serve Jell-O* vanilla pudding mix, prepared as instructed on

> box.

> 1 15-ounce can peaches, packed in own juice, drained and diced.

>

> Simply mix peaches into hot pudding and serve with a dollop of whipped

> cream on top. This is VERY good and quick and simple.

>

> *Rice Pudding (mock)**

> **

> *I know it may sound gross, but really it is good :-)

>

> Things I learned during my first three flops making this:

>

> Don't use frozen cauliflower, even defrosted first.

> Don't cook the cauliflower before ricing it.

> Do not rice the stalks. Use only the flowers with the smallest, most

> tender stalks. The big stalks really retain that cauliflower 'flavor', no

> matter how long I soaked it!

> Do not skip double soaking the 'rice' in milk step. VERY important to

> remove the flavor from the finished product.

> Don't cook the " rice " and almond milk on too high of a heat or the " rice "

> over cooks and goes mushy!

> You really DO have to do two soakings on the rice to get the cauliflower

> taste out of the 'rice'.

> Vanilla pudding will work instead of the white chocolate, but still use

> the additional vanilla extract or it's too bland.

> The pudding mix is crucial! I tried doing this as a baked custard with

> eggs, etc. and the cauliflower gets /mushy/watery and settles water on

top.

> Not good! This needs to be done stove-top and the pudding mix makes all

the

> difference in texture.

> This tastes great cold and only so-so hot/warm.

> Don't tell people what it is until they're done! Amazing how the mind

> works. My brother loved it...he's a non-dieter and eats tons of crap.

> Couldn't believe it was cauliflower when I told him.

>

> How to make Mock Rice Pudding:

>

> 2 cups 'Rice' (Instructions to follow)

>

> 2 cups Almond Milk *(recipe included at end); Almond milk is high protein

> and very low-carb and can be purchased commercially, but I actually

enjoyed

> making my own - and the commercial stuff has less protein and higher carbs

> (unless you can find unsweetened).

>

> 1 - 8-ounce package of Cream Cheese (I used full-fat *Philedelphia* brand)

> cut into 8 cubes

> 1 tsp. Vanilla Extract

> 2 tsp. Cinnamon

> 1/8 tsp. Nutmeg

> 1 1-ounce box sugar-free, fat-free *Jell-O* White Chocolate Pudding

> 1/4 cup *Splenda* bulk

> *Cool Whip* (optional for garnish)

>

> In a large saucepan combine 'rice' and almond milk. Heat over medium-high

> heat to a boil, stirring frequently. As soon as milk reaches boiling

(good

> bubbles, but not a ripid all-over roiling boil), turn the burner to low

and

> cook for 5 minutes, stirring frequently. Add cubes of cream cheese all

at

> once and turn heat up to medium-low. Stir with a whisk or wooden fork,

> until cheese is completely melted. Remove from heat.

>

> Whisk in vanilla. Then add the cinnamon and nutmeg, whisking well.

> Sprinkle the *Jell-O* and *Splenda* over the top in an even layer and then

> whisk it in until completely combined - sprinkling it over the top evenly

> helps prevent clumping of the powders. Spoon into 6 dessert dishes and

> sprinkle very lightly with cinnamon (optional). Chill thoroughly before

> serving. Optional: this is very good topped with a dollop of *Cool Whip.

> *

>

> *Nutritional totals per 1/2 cup serving (these are

approximately): *Calories

> - 145; Protein - 8 grams; Carbs - 9 grams; Fiber - 2 grams; *Net Carbs -

> 7.*

>

> Compared to traditional rice pudding (per 1/2 cup) made with milk,

> sugar and rice: 185 calories; 2 grams Protein; 25 grams Carbs; 0.1 grams

> fiber)

>

> The faux rice has 40 less calories; 6 more grams of protein; 16 grams less

> carbs; and 2 grams more fiber; AND 18 gram NET carb difference.

>

> ---------------------------------------------

>

> *To make Riced Cauliflower:*

>

> 1 medium head, trimmed (about 2 cups) raw cauliflower ran thru a shredded

> or chopped very fine by hand.

>

> 2 cups cheapy milk + 2 cups cold water - or JUST enough to cover the riced

> cauliflower twice (will be discarded, so don't waste your spendy *Carb

> Countdown *on this!)

>

> 2 tablespoons *Splenda*

>

> Mix riced cauliflower, milk and *1 tablespoon Splenda* together. Cover

> and chill for 1 hour. Drain into a fine mesh strainer. Rinse with cold

> water. Repeat (for a total of two soaks and two rinses). Shake out excess

> water and repeat. Set aside.

>

> -------------------------------------------------

>

> *To make Almond Milk:* ( Per Cup (approximately): 60 calories; 4

> protein; 10 carbs and 1.5 fiber - commercial numbers are different)

>

> 1 and 1/4 cup Whole Raw Almonds, chopped FINE

>

> 1 tablespoon Flaxseeds, ground (OPTIONAL)

>

> 3 cups Boiling Water

>

> 1 tsp. Vanilla

>

> In a food processor chop raw almonds (and optional ground flaxseed) w/ 1

> cup boiling water. Process/chop until a gritty paste is formed. Add 2

more

> cups boiling water and vanilla. Process/chop for 3 to 5 minutes

more. Pour

> into a bowl, cover and chill for 30 minutes. Take a VERY clean towel - or

> cheese cloth - drape over a large bowl. Pour almonds and 'milk' into the

> towel. Pull up the corners, being careful to not lose the contents of the

> towel. Form a 'bag' and slowly squeeze all the milk from the towel. You

> can then (1) toss the almond paste in the trash; (2) store it in the

> refrigerator for up to 5 days and repeat the above process one more time;

> (3) use the paste as a body/face scrub.

>

> Store any leftover milk in the refrigerator in a tightly sealed container

> for up to 5 days. This freezes well for up to 3 months if tightly sealed.

>

> *Sorbet/sherbet**

> *

>

> Pureed frozen fruit (Sorbet/sherbet) is totally delish! Pick your favorite

> fruits and toss them into a blender or processor. You can add some *

> Splenda* or sweetener to taste (if you need it) and you can even add a bit

> of carb countdown (or juice - *Langer's* has diet apple and diet cranberry

> mixes and someone has a lower-carb orange juice)) if you like a creamy

> flavor to it. Pour it into a container that is about 1/4 larger than you

> need. Toss it in the freezer. About once an hour go and stir it. Stir more

> frequently for small amounts (I usually make a pint at a shot and once

every

> thirty minutes is good).

>

> Flavors I like to make include:

>

> *Banana, strawberries and a bit of orange juice (low-sugar kind).

>

> *Unsweetened Coconut, crushed pineapple (in it's own juice), and banana.

>

> *Cantaloupe and raspberries with a splash of carb countdown.

>

> *Strawberries, kiwi and applesauce.

>

> *Strawberry-Banana Frappes**

> *

>

> 1 small package Sugar-free Strawberry flavored Jell-O gelatin

> � cup boiling water

> � cup cold Carb Countdown Milk Replacement � plus enough ice to equal 1

> and � cups by measurement (put CC in measuring cup and add ice until 1 and

�

> cup is achieved)

> 1 medium banana.

>

> Dissolve Jell-O in boiling water. Pour into a blender. Add milk/ice cube

> mixture. Blend 15 seconds to combine. Slice banana into blender and

> puree until smooth. Chill for 1 hour. Makes 4 servings. 25 carbs for

> total recipe. 4 servings - roughly 6 carbs per serving. You can reduce

> the carbs in this by using only � a banana and � cup of sliced fresh

> strawberries. That would reduce the carbs to 17 carbs total recipe and

> only about 4 carbs per serving. Save some for breakfast!

>

> Total *net* carbs per serving: *4*

>

> *Strawberry Shortcake**

> *

>

> 1 pound strawberries, cleaned and sliced

> 1/4 cup *Splenda*

> 1/4 cup cold water

> 4 1-inch thick Slices of fat-free (sugar-free - found this in the bakery

> at *Super-Wal-Mart*) angel food cake

> 1/2 cup *Cool Whip*

>

> Combine berries, *Splenda* and water. Chill for at least 1 hour. Spoon

> 1/4 of berry mixture over each slice of angel food. Top each dessert with

> 1/8 cup of *Cool Whip.*

>

> *Sugar-free Snickers " Dessert " *

>

> This is really good lol. Wanna know my secret?

>

> 1 box sugar-free chocolate fudge pudding mix

> 1 and 1/2 cups half and half

> 2 Endulge Peanut Caramel Cluster Bars (Atkins), chopped up with a sharp

> knife into small pieces

> Cool Whip

>

> I did it in a parfait glass...I put in a dollop of pudding (made with the

> half and half) then a sprinkle of the chopped nut bar....a dollop of cool

> whip...then repeat...sprinkle the top with chopped nut bar.

>

>

>

> *Tapioca Pudding (mock)**

> *

> Has more protein and less carbs than traditional tapioca pudding

>

> 4 ounces of cream cheese

> 1 - 1 ounce box of Sugar-free, Fat-free instant Vanilla Pudding

> 2 Cups Carb Countdown or Milk

> 1 tsp. (more or less, to taste) Vanilla extract

>

> Cut the cream cheese into cubes and 'melt' slightly in the microwave on

> high power for 30 seconds. Dump into a large bowl and with a spatula mix

> the pudding into the cream cheese, mashing and blending until

smooth. With

> a hand mixer (don't use a processor or blender as you'll lose the tapioca

> feel), incorporate the milk into the cream cheese/pudding mixture 1/3 at a

> time (about 3/4 cup at a time). Once all the milk is blended in, blend in

> the vanilla. Whip on high for 1 minutes. Pour into dishes and chill

until

> set. The little lumps of cheesy pudding taste sooo much like small

> tapioca. My hubby who loves tapioca enjoys this very much.

>

> Alternative: Add 1 tablespoon of lemon juice (not extract) OR add 1

> banana cut up in small pieces and folded in at the end.

>

> Stats are for recipe prepared without banana!

>

> Stats per 1/4 recipe (a 1/2 cup serving): Calories: 135; Carbs: 3;

> Protein: a bit more than 7

>

> Note - you 'can' bring the calorie count down by approx. 100 on this by

> using low-fat cream cheese, But then you have to up the carbs by 6). I

> prefer low-carb/low-sugar over low-calorie/low-fat.

>

> Compare this to regular Tapioca pudding (this is for a slightly smaller

> serving):

> Calories: 110 (using fat-free milk); Carbs: 20; Protein: 3

>

> *Versatile Dessert Cake**

> *

>

> � cup room temperature butter

> � cup chilled Cream Cheese

> � cup *Splenda* bulk

> 3 large Eggs, beaten slightly

> 1 tsp. Vanilla

> 1 cup Almond Flour

> 1/8 cup Vital Wheat Gluten

> � tsp. Baking Powder

>

> Cream butter, cream cheese and Splenda together, mixing well � yes, you

> should have some little tiny 'chunks' of cream cheese. Add eggs, one at a

> time, beating well after each. Add lemon and vanilla extracts.

>

> In a separate bowl, mix almond flour with gluten and baking powder. Use

> your fingers if you need to, and break up any clumps of almond flour. Add

> egg/butter mixture to flour a little at a time (about 1/3 the batter for

> each addition) and mix well.

>

> Pour into greased (or *Reynold's Release* Foil-lined) 8-inch round cake

> pan and bake at 350�F for 25 minutes. Turn out immediately onto a cooling

> rack � preferably raised to prevent moisture from building up underneath.

>

> This creates a FLAT cake, about � to � -inch thick, that is not very sweet

> and holds up to tart or sweet toppings very well. It can also be baked

> inside of small ramekins to create individual 'shortcakes' for berries and

> such.

>

> This versatile dessert cake is ideal for:

>

> *Frost with Tart Lemon Frosting

>

> *Top with Splenda-Sweetened Strawberries and a dollop of whipped topping

>

> *Or make up your favorite flavored Jell-O flavor. Chill for 30 minutes.

Put

> the cake in a cake pan and poke holes all over the top with a rounded

> spoon-end. Pour cooled gelatin over cake, add slices of fruit, if you

> like and chill until gelatin is set. This is good with strawberry-banana

> flavored gelatin, banana and strawberry slices and a dollop of cool-whip.

>

>

>

> Tart Lemon Frosting:

>

> 3 tablespoons Butter, softened room temperature

> 4 ounces Cream Cheese, softened at room temperature

> 1 small box Sugar-Free Lemon Flavored Jell-O gelatin

> � cup Nature Sweet Powdered Sugar (you can add more if it's too tart when

> you're done mixing)

> 1 tablespoon Milk (or milk substitute)

>

> Cream the butter and cream cheese together. Whip in gelatin powder until

> smooth, scraping down sides. Whip in the powdered sugar and then add the

> milk. Whip on highest speed for 30 seconds until fluffy. If you use

> this to frost your cake, I recommend refrigerating any leftovers.

>

> *White Chocolate Cheesecake Pecan Balls*

>

> With a low-fat alternative at the bottom

>

> 8 ounces Cream Cheese, softened to room temp

>

> 2 tablespoons Butter, softened to room temp

>

> 1 1-ounce box *White Chocolate Sugar-free Jell-O* Pudding Mix

>

> � cup Sour Cream

>

> 2 tablespoons *Carb Countdown*

>

> 1 teaspoon Vanilla

>

> � cup chopped Pecans

>

> � cup *Grapenuts* Cereal

>

>

>

> Cream the butter and cheese. Mix in the white chocolate pudding

mix. This

> will feel almost rubbery if you're using a hand mixer. Scrape the sides

> and beaters often. Add the sour cream, milk and vanilla all at once and

> beat on high speed until all is well incorporated. Chill for 30 minutes.

>

>

>

> Put the pecans and *Grapenuts* cereal in either a food processor and grind

> to a fine mince/chop � not a powder. You want this to still be nicely

> textured. I put mine in a Ziploc freezer bag (freezer bags are heavier so

> hold up well for this) and ran my rolling pin over it for 2 or 3 minutes.

> The texture came out perfect � and it's great for burning some calories,

> frustration, etc. Dump this into a bowl.

>

>

>

> Line an 8 by 8-inch baking pan (or flat dish with sides) with foil or

> waxed paper. Remove the cream cheese mixture from the refrigerator and

> with a tablespoon, scoop out one tablespoon of the mixture and quickly

roll

> into a ball. Drop into the nut/cereal mixture and roll to coat

evenly. Set

> in the lined pan. Repeat until done. Cover tightly and freeze. Do not

> defrost to eat. These are best eaten at least semi-frozen and they need

> about 6 hours for the flavors to really meld together. These things are

> SO addictive, but very satisfying!

>

>

>

> Makes 15, 1-tablespoon-sized balls.

>

>

>

> *Per (1 ball) serving: 101 **Calories; 2 Protein; 8 Fat; 3.8 Carbs; .3

> Fiber; Net carbs = 3.5*

>

> * *

>

> *Note: *You can take the carbs down by using all pecans, no *Grapenuts*,

> but this will seriously up the fats and calories.

>

>

>

> *****

>

> Low-fat Alternative use:

>

> Fat-free cream cheese

>

> Low-fat Sour Cream

>

> Skim (or 1%) milk

>

> 1/8 cup Pecans

>

> 1/4 + 1/8 cup *Grapenuts* Cereal

>

>

>

> *Per (1 ball) serving: 57 **Calories; 2 Protein; 2 Fat; 6 Carbs; 0 Fiber;

> Net carbs = 6*

>

>

>

> *Comment*: Now one may look at this and wonder why on earth go full fat,

> since the carbs are so close. Well, for one thing, flavor! I really

> don't like the taste of most low-fat products. Secondly, there is the

> issue that fat fills me up longer and better than low-fat

alternatives. So

> while I know many prefer low-fat, low-calories, I'll go with the full-fat

> version, but I did want to put the low fat up there for those that go that

> route.

>

>

>

>

>

>

>

>

>