Frozen Chocolate Kisses
1 cup heavy cream, whipped
6 oz soft cream cheese
2 T sour cream
1/8 cup cream & 1/8 cup water
sm. pkg SF/FF instant chocolate pudding
Whip 1 cup cream, set aside. In separate bowl, cream cream cheese, add sour cream and cream and water. Mix well. Stir in pudding powder and blend well. Fold into the whipped cream. Using a pastry bag with a star tip, pipe hershey size kisses onto a sheet pan covered with wax paper. Place in freezer until solid, then store in freezer.
(Total: 47 carb (45 NET carb)). Makes 150 @ .3 carbs
Reese’s Cups
2 T butter
1/3 c chunky (or plain) peanut butter
1 oz unsweetened chocolate
1/3 c ricotta
10 pkts Splenda
1 t vanilla
Melt butter, peanut butter and chocolate in microwave. Cool slightly, then add ricotta, sweetener and vanilla. Spoon onto wax paper and refrigerate.
Total: 34 carb (27 NET carbs)
Serves 22 @ 1.2 carb
Don't get turned off by the ricotta. These are great and kind of fudgy tasting.
Almond Joy Bars
2 tbsp unsweetened cocoa
4 tbsp Thick n' Thin not/Sugar *
20 pkts Splenda
8 oz cream cheese
2 tsp vanilla
1 tsp coconut extract
4 tbsp melted butter
2/3 cup unsw. shredded coconut
2/3 cup coarsely chopped almonds
Melt butter in microwave, add cocoa, splenda, not/Sugar, cream cheese, extracts and mix well. Stir in coconut and nuts. Pour into 8x8" pan and freeze. Before fully frozen, make cuts for bars (16). Once frozen, remove bars from pan and put in sealed container. Keep in freezer or refrigerator.
Total 54 carb (36 NET carbs). Makes 16 @ 2.3 carbs
These do taste just like Almond Joys. *not/Sugar is a product by Expert Foods that adds the bulk of sugar to a recipe, but not the sweetness. I don't know what the texture would be if you left this out. Several web sites sell it; I got it from CarbSmart.
Chocolate Coconut Dream
1 oz unsweetened chocolate
2 T butter
2 T heavy cream
1/2 t vanilla
5 pkts Splenda
1/3 cup shredded unsw. Coconut
9 almonds
Heat butter and chocolate until chocolate just melted. Pour in small bowl, mix well. Add in heavy cream, vanilla and Equal; stir until mixture looks creamy and smooth. Add in coconut, mix well. Put spoonful of chocolate mixture on place which has been covered in wax paper. Push almond on top of each piece. Chill until able to pick up with fingers. Store in refrigerator.
Total: 22 carb (12 NET carbs). Makes 9 @ 1.3 NET carbs)
These are not real sweet and you need to like semi-sweet chocolate. I would use more coconut next time.
CHRISTY'S Peanut Butter Cups
1 stick unsalted butter
4 T peanut butter (12)
1 oz unsw. baking chocolate (9)
8 pkts Splenda (4)
2 T heavy cream (.8)
Melt butter and chocolate in microwave. Be careful not to burn the chocolate. Add splenda and mix well. Spoon some chocolate into a mini muffin tin pan lined with tiny paper muffin cups. Put in freezer few minutes until hard. Spoon little blob of peanut butter on top of each candy, and top with more chocolate. Freeze, and keep in freezer.
Total: 26 carb (20 NET carbs). Makes about 12 @ 1.7 carbs).
I added a little liquid Splenda to my peanut butter. These are addictive!
Creamy Italian Panna Cota
Note: 6 4-oz servings. Total Carbohydrates: 57
Panna cotta is a creamy Italian dessert. Perfect with fresh berries or with the Balsamic Strawberry concoction below.
The vanilla bean gives this dessert a wonderful flavor, but you can use 2 tsp. pure vanilla extract instead. The recipe can be easily halved or doubled and can be made the day before.
Ingredients:
4 Tbsp. water
2 1/2 tsp. gelatin
3 cups whipping cream
1/2 cup Splenda
1/2 vanilla bean, slit lengthwise
Place the water in a small bowl and sprinkle the gelatin over the top. Let stand until softened.
Combine half of the cream and the vanilla bean in a pot. Bring to a boil, add the gelatin and remove from the heat. Stir until the gelatin dissolves. Remove the vanilla bean and scrape the seeds into the mixture with the tip of a small knife. Stir in the Splenda and the remaining cream.
Pour evenly into 6 4-5 oz ramekins. Place in the fridge and chill until set, approximately 2 hours. To serve, place the ramekins in hot water for 30 seconds. Run a knife around the inside of each and place a plate over the top. Turn upside down and vigorously shake the ramekin while holding the plate securely. The panna cotta will fall out onto the plate. Remove the ramekin and spoon the berries over the top. Serve immediately.
Bread Pudding
Ingredients:
3 oz bag plain pork rinds, lightly crushed
2 eggs
1/2 cup heavy cream
1/2 cup water
1/4 cup splenda or AS
1 t vanilla
1 t cinnamon
Mix cream, eggs, water, sweetener, vanilla and cinnamon. Butter 1 or 1 1/2 qt. Casserole dish. Put lightly crushed pork rinds in dish and pour liquid over. Preheat oven to 350 and let casserole sit while it preheats so pork rinds can absorb some liquid. Sprinkle with cinnamon. Bake 30-40 min until top lightly browned. Tests best warm.
Total 13 carb (12 NET carbs). Serves 3 @ 4 carbs
Hot Chocolate
Ingredients:
1 t unsweetened cocoa
1 pkg Splenda
dash salt
dash cinnamon
1/2 cup boiling water
2-3 T heavy cream
Place first 4 ingredients in cup. Add water and cream and stir. (Can add a shot of sugar-free syrup).
3 carbs (2 NET carbs). | |
