1 quart heavy cream
2 T plain yogurt
2 T splenda sweetened DaVinchi syrup
Put heavy cream into heat-proof container, and put in a pot of simmering water which comes about half-way up the sides of the container. Simmer the cream for 20 minutes. Remove the jar from the water and allow to cool to room temperature. Stir in plain yogurt, making sure it has live culture. Cover and leave at room temperature for 48 hours. Refrigerate.
I used vanilla syrup, and this was excellent. It was very rich, though, and I would probably use whole milk next time. (The yogurt culture converts the lactose in the milk to lactic acid, and thereby "eats" some of the carbs. One cup of yogurt made with milk has about 4 carbs, rather than the 11-12 that is listed on the container of milk.)
Note: Makes as many pieces as you cut it into! The better quality chocolate has a smoother texture than the more commonly available Baker’s chocolate due to its high cocoa butter content. Callebaut, Valrhona and Scharffen Berger are all good choices. Total Carbohydrates with nuts: 33, Total Carbohydrates without nuts: 22
2 oz. unsweetened chocolate
4 Tbsp. Splenda
4 Tbsp. butter, at room temperature
4Tbsp. whipping cream, at room temperature
2 tsp. vanilla extract
1 oz. crushed macadamia nuts (optional)
The success of this recipe depends upon the melted chocolate and butter being at the same temperature. If not, the chocolate and butter will separate.
Melt the chocolate either in the microwave or in a bowl over a pot of simmering water. Stir in the Splenda and cool to room temperature. Combine the chocolate and butter until smooth. Stir in cream and vanilla, then the nuts if using.
Spread evenly into a small, parchment lined loaf pan-I use one that was 4-by 7-inches. Chill until firm. Cut into pieces and store in the freezer.
Lime (English) Custard
Note: Makes 8 Servings. Total carbs 40
1/4 cup unsalted butter, softened
1/4 cup granular Sugar Twin
1/4 cup granular Splenda
grated zest of 3 limes
4 large eggs, separated
2 Tbsp. finely ground almond meal
2 Tbsp. gluten flour
1/2 cup lime juice
1 1/2 cups whipping cream
Preheat the oven to 375°F.
Cream the butter, sweeteners, and lime zest together. Beat in the egg yolks, almond meal and gluten flour. Stir in the lime juice and whipping cream. It’s OK if the mixture looks curdled.
Beat the eggs to stiff peaks and fold into the lime mixture. Place a 1-quart baking dish, 8 ramekins or custard cups into a larger pan. Fill with the custard and pour hot water into the larger pan to come halfway up the sides of the dish(es).
Bake for 45 minutes until the top is puffed and golden brown - but suntill jiggly in the middle - for the larger dish, 30 -35 minutes for the smaller dishes. Serve warm, room temperature or chilled.
This custard is like a crème brulee with a thin, soft, meringue-like top. You can use lemon juice if you prefer or substitute water for the juice and add 2 tsp. of pure vanilla extract or a few drops of extract of your choice, which will lower the carb count by 10 grams.
Note: Makes 10 servings Total Carbohydrates: 90, Carbohydrates per Serving (10) 9. The translation for tiramisu is carry me up, and many who taste this ethereal dessert assume the unspoken continuation must surely be to heaven.
Mascarpone :A fresh soft Italian cheese with a high butterfat content, made from cow's milk enriched with cream.
4 oz. ground almonds
1 tsp. baking powder
1/4 tsp. salt
6 large eggs
1/2 cup Splenda
1 tsp. vanilla extract
Grease a 15-by 10-by 1-inch pan with butter. Line with parchment paper and grease with butter again. Preheat the oven to 350ºF (175ºC).
Combine the almonds, baking powder and salt. Separate the eggs. With an electric mixer, beat the yolks and Splenda with an electric mixer until thick and lemon colored, 3-4 minutes. Beat in the vanilla. Fold in the almonds. With a clean bowl and beaters, beat the egg whites to firm peaks. Stir 1/4 into the almond mixture. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined. Spread evenly into the prepared pan. Bake for 20-25 minutes until the top springs back when pressed lightly. Let cool.