4 cups seedless cubed watermelon
1/4 cup Splenda
2 tsp lime juice
Put all ingredients in your blender or food processor and mix until smooth. Freeze at least one hour before serving.
Kids love this, but so do adults!!
Low Carbohydrate Key Lime Pie
1 package sugar-free lime Jello
2 tbsp. key lime juice (optional)
1/3 cup boiling water
1/3 cup cold water
2 8-oz packages cream cheese, softened
1/2 cup heavy cream
1 package sweetener (e.g. Equal or Sweetâ€™ â€˜Nâ€™ Low) or 1-2 tsp. Splenda
1 tsp. coconut extract
1 cup pecans, ground
1 tbsp. butter
Melt butter in a small bowl. Add ground nuts, sweetener and half the coconut extract. Pour all unto the bottom of a pie
pan except for 2 tbsp. Spread all over bottom of pan and put in fridge to chill.
In a small bowl whip the heavy cream until peaks form. Set aside. While it is being whipped you can bring water to boil. Mix the Jello
with 1/3 cup boiling water until all the gelatine has dissolved. Then add cold water and stir. When gelatine is dissolved add the key lime juice if desired.
For the next step I have found you need a big bowl with HIGH sides. Slowly add in the cream cheese (I add each 8-oz package in 4 chunks) and continue to beat with a mixer at slow speed. After all cream
cheese is added put in the remaining coconut extract and beat at high speed until smooth. Then using low speed blend in
the whipped cream. Using spatula, scrape into the pie pan and spread around. Sprinkle remaining nuts on top. Chill for
at least 2 hours so jello can set.
Entire recipe has 44g carbohydrates and should serve 6-8.
New York-Style Cheesecake
1 1/4 cups finely ground almonds
1 1/4 cups finely ground cashews
Sweetener equal to 1 tablespoon sugar
6 tablespoons butter, melted
2 cups sour cream (16 oz. container)
1 teaspoon vanilla
Sweetener equal to 1 tablespoon sugar
3 packages (8 oz. each) cream cheese, softened
Sweetener equivalent to 1 cup sugar
1 teaspoon vanilla
In a bowl, combine the almonds (or cashews), 1 tablespoon sweetener and melted butter until combined. Press into bottom
of a 9-inch springform pan. Chill in the refrigerator at least 15 minutes.
In a bowl, mix the sour cream, 1 teaspoon vanilla and 1 tablespoon sweetener until well combined. Cover with plastic wrap and refrigerate.
In a large bowl, beat the cream cheese and 1 cup sweetener until fluffy. Add the eggs, one at a time, blending well after each addition. Blend
in the remaining 1 teaspoon vanilla.
Pour the cream cheese mixture into the springform pan, and bake at 350 degree for 50 minutes or until a knife inserted
halfway between the edge and centre comes clean. With a spatula, spread the sour cream mixture over the top, making
sure you reach to the edges of the pan. Return cake to oven and bake an additional 5 minutes.
Remove cake from oven, allow to cool to room temperature (cake will settle in the pan). Slide a knife around the edge of the cake to loosen it,
then remove the springform ring. Keep chilled in the refrigerator.
Makes 16 servings, about 5 grams of carbs per serving if made with almonds, and 7.2 grams per serving if made with
Cream cheese, 8 oz
Half-and-half, 4 oz
Sweet â€˜n Low or Canadian Splenda, 4 packets
Vanilla extract, 2 tsp.
Strawberries, 1 cup sliced
Sour Cream, 1/2 cup
Preheat oven to 350 degrees. In a blender or food processor, combine cream cheese, half-and-half, 3 packets of Sweet N Low or Canadian Splenda, eggs and vanilla extract. Blend until completely smooth. Pour into an 8â€ ceramic or Pyrex pie pan.
Bake for 25 minutes. Chill well. Garnish with sliced strawberries and sour cream (to which 1 packet Sweet N Low or Canadian Splenda is added).
Nutritional Values per Serving: (this is with the strawberries included)
Carbs - 3.4 g Protein - 4.0 g
Blackberry Chiffon Pie
1 envelope plain gelatine powder, unsweetened
1/2 cup Splenda
1/4 teaspoon lemon oil
6 ounces blackberries â€” fresh Water
16 ounces cream cheese â€” softened
- Mix Splenda and berries, breaking berries, and let sit for 1/2 hour.
- Cook berry & Splenda mixture over low heat, stirring almost continuously, until berries are completely broken and
juice is released.
- Force through a narrow mesh sieve (or cheesecloth) to remove seeds.
- Measure mixture and nuke for 20 sec.
- Dissolve gelatine in hot berry juice and add enough cold water to bring total liquid to 2/3 cup. Mix in lemon oil.
- Slowly add the cream cheese and beat at slow speed. When all cream cheese has been added, beat at high speed until
- Blend in whipped cream, mixing at low speed.
- Using a spatula, scrape into the pie pan, and spread around.
- Chill for at least two hours.
Per serving (excluding unknown items): 287 Calories; 26g Fat (81% calories from fat); 6g Protein; 8g Carbohydrate;
83mg Cholesterol; 223mg Sodium Food Exchanges: 1 Lean Meat; 5 Fat
Coconut Creme Pie
1/4 cup Butter
1 cup Splenda Spoonable
1/2 cup soy powder
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cups heavy whipping cream
1 cup unsweetened coconut
1 teaspoon vanilla extract
Place all ingredients in blender at one time and blend until mixed together. Pour into a buttered 10-inch pie plate.
Bake in a 350 degree oven for 1 hour. When done, crust will be on bottom, custard in the middle, and coconut on top - right where they belong.
8 egg yolks (2.4 gr carbs)
1/3 c Splenda (8 gr)
2 c heavy cream (13.2 gr)
1 tsp. vanilla (1/2 gr)
1/4 c Splenda (for top, optional, 6 gr)
Preheat oven to 300. Whisk egg and Splenda until dissolved, thick and pale yellow. Add cream and vanilla-whisk some more. Strain and skim off foam and bubbles. divide among 6 ramekins(or 1 quiche dish) place in water bath .
Bake until set at edges but loose in center, 40-50 min. Remove from oven, leave in water bath until cool. Remove cups and chill at
least 2 hrs. When ready to serve, sprinkle 2 tsp. Splenda over each and burn with mini-torch or place under broiler briefly.
Carbs per serving=5 g