Thursday, July 14, 2011
CHOCOLATE AFTER DINNER MINT LOG
Arrange this log on a pretty oblong serving plate, with several slices around it. I made this one Christmas. It was really delicious. You need to use the sweeteners that you are comfortable with...this is an older recipe of mine. I still don't mind using sucralose after 20 years of no problems (imagine 20 years of high sucrose/sugar consumption), but I typically use EZ-Sweetz liquid concentrated sweetener nowadays. You can use the stevia equivalent if it tastes good to you.
8 oz regular cream cheese, softened (250 g)
3 tbsp butter, softened (45 mL)
3/4 tsp peppermint extract (3 mL)
11/2 cups Confectioner’s Sugar Substitute (375 mL) PLEASE NOTE - this is a link
green food coloring
1 cup SPLENDA® Granular (250 mL)
1/4 cup skim milk powder (50 mL)
3 tbsp whipping cream (45 mL)
2 tbsp unsalted butter, melted (25 mL)
1 tbsp water (15 mL)
1/2 tsp vanilla extract (2 mL)
1 oz unsweetened baking chocolate (30 g)
In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheese, butter and peppermint extract until smooth. Add Confectioner’s Sugar Substitute and green food coloring to achieve a light green, pleasing color; process. In 9 x 13-inch (23 x 33 cm) glass baking dish, fashion 13-inch (33 cm) log. Freeze while preparing Dipping Chocolate.
Dipping Chocolate: In blender or food mill (food processor attachment), blend SPLENDA® Granular and skim milk powder until fine. In cereal bowl, combine blended mixture, whipping cream, butter, water and vanilla extract. Stir with wire whisk until smooth.
In another cereal bowl, microwave chocolate 2 minutes or until almost completely melted (do not overheat or chocolate will seize). Stir until chocolate is completely melted. Use soft spatula to scrape all chocolate out of bowl and stir into creamy mixture with wire whisk. If chocolate cools, warm at 5 to 10 second intervals, being careful not to overheat as chocolate will seize and become bitter (skip this step for Chocolate After Dinner Mint Log). Frost entire log with chocolate. Freeze half an hour, then refrigerate. Cut into thin slices to serve.
Yield: 1 batch of chocolate. (30 g Total Carbs)
Yield: 56 slices
2.5 g protein
2.9 g fat
2.0 g carbs
Variation: Snowflake Log: Use 1/4 cup (50 mL) unsalted butter, 1/4 cup (45 mL) cocoa in filling, omit peppermint extract, food coloring; sprinkle 2 tbsp (25 mL) finely desiccated, unsweetened coconut over chocolate frosting. (2.1 g Carbs)
Chocolate-Dipped Strawberries: This chocolate is great for dipping strawberries. Freeze dipped strawberries very briefly and refrigerate or serve.
For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at:
http://amongfriends.us/Jen.php (Paypal/Amazon) -
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Labels: Confections and Frostings