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3
Minute Chocolate Cake
Serves:2
CarbsPerServing:5.5g Carbs 2g Fiber 1g Sugar
Prep Time:3 minutes Effort:Easy
Ingredients:
1
5
/4 C Soy Flour
Packets Splenda
1 T Cocoa Powder
2 T Melted Butter
1/4 t Baking Powder
1 T Water
1 Egg
How to Prepare:
In 2-Cup Pyrex baking dish blend well left column (flour, cocoa,
baking powder, splenda). Add water, melted butter and egg. Blend
thoroughly with fork. Cover with plastic wrap (To vent, cut small
slit in center of plastic wrap). Microwave on high 1 minute or until
knife comes out clean. Cool a bit; eat warm with whipped cream or
cool completely to ice.
Lemon Cream Pie
Serves:4
CarbsPerServing:about 7
Effort:Average
Prep Time:30 mins to make, 3 hours chill
Ingredients:
Crust:
1
1
/2 C ground nuts (macadamias or walnuts)
2 packets Splenda
Filling:
/4 C bake mix
3 T melted butter
1
3
/2 Pint (8 fl oz) heavy cream
1 package sugar-free Lemon Jell-o
/4 C water
1 packet Splenda
How to Prepare:
Crust:
Chop nuts in a food processor, or by hand. Try to get as fine a
grind as possible without turning them to butter. Combine nuts, bake
mix, and Splenda in a bowl. Add in melted butter and blend until you
have a crumbly mixture that will hold its shape if pressed together
(
you may not need the entire 3 T of butter).
Grease a pie dish (7-8" works best), and pour in crust mixture.
Press firmly into the bottom and sides of the pan, coming up the
side about 2". Bake this in a 300 F Degree preheated oven for about
1
0-14 minutes, until it just barely begins to darken (careful -
don't overbake). Remove from oven and cool.
Filling:
Heat 3/4 C water in a small saucepan. When boiling, add the package
of Jell-o. Stir to dissolve completely, then take off heat. Chill
until the Jell-o liquid is cold, but not starting to set (about 20
mins in the refrigerator).
Pour 3/4 C of heavy cream into a chilled bowl (the other 1/4 C will
be whipped for a topping, but this is to be done just before
serving). Beat until very stiff peaks form. Add the chilled Jell-o
liquid to the whipped cream. Beat for a few seconds, just enough to
fully mix. Pour the filling into the cooled pie crust and spread to
form an even top. Place in the refrigerator and chill for at least 3
hours.
Just before serving, beat the remaining 1/4 C of heavy cream, adding
Splenda to taste. Cut the pie into pieces and serve with a dollop of
whipped cream.
Pumpkin Squares
Serves:16,10
CarbsPerServing:3.44g
Effort:Easy
Ingredients:
Prep Time:10 minutes prep plus 25 minutes bake time
1
1
2
1
cup Atkins or Keto Pancake/Waffle Mix
1 cup Splenda
teaspoon baking powder
teaspoon ground cinnamon
teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
If you do not have these 3 spices, you can substitute (1) tablespoon
of Pumpkin pie spice.
1/4 cup chopped nuts(optional)
1 cup canned pumpkin
1
2
/2 vegetable oil
large eggs
Optional Cream cheese topping
2 Tablespoons Splenda
4 oz. softened cream cheese
1/2 teaspoon vanilla flavoring
How to Prepare:
Preheat oven to 350 degrees. Mix eggs, oil and sugar together well.
Add pumpkin and stir again. Add remaining ingredients and blend for
about 1 minute. This batter can be beaten by hand if preferred. Pour
into a slighty sprayed and dusted 9x9 square pan. Bake for 22 -25
minutes or until toothpick inserted comes out clean. Allow to cool
completely! For the optional topping, mix cream cheese, splenda, and
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