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.)

Chocolate Truffles

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

Ingredients:

oz. unsweetened chocolate

Tbsp. Splenda

Tbsp. butter, at room temperature

Tbsp. whipping cream, at room temperature

tsp. vanilla extract

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

Ingredients:

/4 cup unsalted butter, softened

/4 cup granular Sugar Twin

/4 cup granular Splenda

grated zest of 3 limes

large eggs, separated

Tbsp. finely ground almond meal

Healthy Low Carb Recipes