 June 8-14. Treats
Low Carb Popsicles
Amount Measure Ingredient -- Preparation Method
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1 package sugar free jello -- cottees in OZ
1 package crystal Lite -- drink mix
2 cups boiling water
2 cups water
Combine Crystal light and jello cyrstals. Add boiling water and stir until crystals have dissolved. Add cold water.
Pour into two popsicle trays and keep in the freezer until frozen.
Per serving: 21 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 0g Carbohydrate; 0mg Cholesterol; 52mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Berries In Custard Sauce
Amount Measure Ingredient -- Preparation Method
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1/2 cup cream
1/2 cup water -- mix with cream
1 egg -- lightly beaten
2 tablespoons splenda
1 pinch salt
1/2 teaspoon vanilla extract
3 cups fresh blueberries -- raspberri
strawberries
In saucepan, scald cream/water mix. Combine egg and splenda in a bowl; stir in small amount of hot mix. Return all to saucepan. Cook over low heat, stirring constantly, until mixture thickens slightly and coats a spoon, about 15 min. Remove from heat; stir in salt and vanilla. Chill at least 1 hour. Serve over berries.
Per serving: 103 Calories (kcal); 6g Total Fat; (49% calories from fat); 2g Protein; 12g Carbohydrate; 49mg Cholesterol; 44mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates
Blueberrie Tarte
Amount Measure Ingredient -- Preparation Method
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8 ounces mascarpone cheese -- 250gr
8 tablespoons water
4 tablespoons olive oil
honey flavour to taste
1/2 teaspoon vanilla extract
1 ounce gluten, wheat -- 30g
2 ounces soy protein isolate -- 60g
1 ounce ground almonds -- 30g
1 teaspoon baking powder
1/4 cup splenda
1 pound blueberries -- 500g
Wash the Blueberries and dry them. Mix 3 oz - 125g of the mascarpone, water, oil, honey flavour and sweetener. Add gluten flour, protein powder and ground almonds and the baking powder. Put the dough in a tarte-form. mix mascarpone with the vanilla flavour, put on the dough and cover with the blueberries. Bake for 35 minutes.
Per serving: 257 Calories (kcal); 22g Total Fat; (74% calories from fat); 6g Protein; 11g Carbohydrate; 39mg Cholesterol; 87mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 0 Other Carbohydrates
Tiramisu
Amount Measure Ingredient -- Preparation Method
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100 grams ground almonds -- 4oz
100 grams hazelnuts -- ground 4oz
1 cup coffee -- cooled
6 eggs -- separated
1/2 cup splenda
450 grams mascarpone cheese -- 1lb
2 tablespoons marsala wine
3 tablespoons brandy
1/2 teaspoon orange extract
225 grams bitter chocolate -- grated or finely
chopped. 8 oz
Soak the nuts and 2 tbsp sweetener in the coffee for a few hours. Beat the egg yolks with the remaining sweetener until the yolks turn pale in colour and the
mixture gets very fluffy. Add the mascarpone and liquid ingredients and stir gently. Beat the egg whites until they are in stiff peaks. Fold them into the mascarpone mixture.
Take the serving dish and add a layer of half the nuts, then a layer of mascarpone mixture, finally a sprinkling of chocolate. Repeat. Chill for at least an hour before serving.
Per serving: 383 Calories (kcal); 36g Total Fat; (80% calories from fat); 9g Protein; 10g Carbohydrate; 145mg Cholesterol; 54mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates
Puree Fruit No-Bake Crisp
Amount Measure Ingredient -- Preparation Method
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1 cup rhubarb -- sliced small
1 tablespoon water
1 teaspoon cinnamon
1 cup strawberries -- sliced
1/4 cup splenda -- to taste
TOPPING:
1/4 cup sliced almonds -- brown
1 tablespoon butter
2 teaspoons sugar substitute -- brown
Put rhubarb in saucepan with water and cinnamon. Cook over med-low heat until it is like applesauce. Take off heat and stir in strawberries. Stir in sweetener to taste. Place in 4 serving dishes, sprinkle with topping. TOPPING: fry almonds lightly in butter for about 5 minutes; sprinkle brown sugar twin over almonds and stir in.
Per serving: 107 Calories (kcal); 8g Total Fat; (61% calories from fat); 2g Protein; 8g Carbohydrate; 8mg Cholesterol; 36mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Rhubarb Cheesecake Dessert
Amount Measure Ingredient -- Preparation Method
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CRUST:
1 cup pecans -- chopped course
1/2 cup coconut -- unsweetened
2 tablespoons splenda
3 tablespoons butter -- melted
FILLING:
1/2 pound cream cheese -- softened 250gr
3/4 cup splenda
3 eggs
1 t vanilla
TOPPING:
3 cups rhubarb -- chopped
1 cup splenda -- to taste
1/4 cup water
2 teaspoons gelatin powder, unsweetened
1/2 teaspoon cinnamon
1/2 tsp strawberry extract
CRUST: Mix in food Processor, put in springpan and bake for 10 min at about 375°F-190°C. Cool
FILLING: Beat the cream cheese and sugar until light and fluffy. Add eggs and vanilla, and mix well. Pour over cooled crust and bake 20 to 25 min at 375°F-190°C or until center is set and edges are light brown. Cool.
TOPPING: In saucepan, combine rhubarb, sugar, water, Jell-O and cinnamon; bring to a boil over medium heat. Cook, stirring until thickened. Remove from heat,
cool, then pour over filling. Cover and refrigerate at least 1 hour. Can be server topped with whipped cream.
Per serving: 305 Calories (kcal); 27g Total Fat; (76% calories from fat); 6g Protein; 12g Carbohydrate; 113mg Cholesterol; 153mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
__________________
Tracy
Mike
Zachary born Aug 28, 2003 | 
