Thursday, September 27, 2012
CHOCOLATE ECSTASY CHEESECAKE
Tunnels of gooey chocolate sauce built into a velvety-smooth cheesecake makes for a very sensual experience. Cheesecakes are such a perfect dessert for low-carbers. It is where we can shine without a question, as fat is not the enemy for us.
Graham Cracker-like Crust:
2/3 cup Gluten-Free Bake Mix, (150 mL)
2/3 cup ground almonds (150 mL)
1/3 cup butter, melted (75 mL)
2 SPLENDA® packets
16 oz regular cream cheese, (500 g)
Liquid sucralose to equal 1 cup SPLENDA® Granular (250 mL)
1 cup whipping cream (250 mL)
11/2 envelopes unflavored gelatin (22 mL)
1/4 cup water (60 mL)
Condensed Milk Chocolate Sauce, page___ (actually, see below! :))
Graham Cracker-like Crust: In medium bowl, combine Gluten-Free Bake Mix, page___, ground almonds, butter and SPLENDA®. Press into 9-inch (23 cm) springform pan. Bake in 350°F (180°C) oven 10 minutes, or until turning brown.
Filling: In food processor with S-blade, blender or in bowl with electric mixer, process cream cheese and liquid sucralose, OR SPLENDA® Granular until smooth. Add whipping cream gradually while processing. In cereal bowl, combine gelatin and water. Microwave 45 seconds. Add gelatin mixture to cream cheese mixture along with 1/2 cup (125 mL) Condensed Milk Chocolate Sauce, page___; process.
Pour over prepared crust. Pour remaining sauce over cheesecake in 5 blobs, placed randomly. Use flat, dinner knife to gently swirl between the blobs. Chill.
Condensed Milk Chocolate Sauce: Prepare as directed on page___. (recipe below!)
Variation: Frozen Chocolate Ecstasy Cheesecake: Freeze cheesecake and let thaw at room temperature at least 20 minutes, or until easy to slice, before serving.
Helpful Hint: For a really creamy taste experience, leave cheesecake at room temperature for 30 minutes or so.
Yield: 16 servings
7.7 g protein
34.1 g fat
4.2 g net carbs
CONDENSED MILK CHOCOLATE SAUCE
Decadent, rich and thick chocolate sauce as a topping for desserts.
1/2 cup whipping cream (125 mL)
1/3 cup butter, melted (75 mL)
1/3 cup Da Vinci® Sugar Free (75 mL)
French Vanilla, OR Vanilla Syrup
Liquid sucralose to equal 1 cup (250 mL)
1/3 cup vanilla whey protein (75 mL)
1/3 cup skim milk powder, OR (75 mL)
whole milk powder
1/8 tsp xanthan gum (0.5 mL)
1 oz unsweetened chocolate, melted (30 g)
In blender, combine whipping cream, butter, Da Vinci® Sugar Free French Vanilla, OR Vanilla Syrup, SPLENDA® Granular, vanilla whey protein, skim, OR whole milk powder and xanthan gum. Blend until smooth. Add melted chocolate; blend. Serve immediately or refrigerate and use later.
Yield: 12/3 cups (400 mL)
1 tbsp (15 mL) per serving
1.4 g protein
4.5 g fat
0.8 g net carbs
Variations: Condensed Milk Chocolate Frosting: Use 1/3 cup (75 mL) whipping cream and 2 tbsp (30 mL) Da Vinci® Sugar Free Vanilla Syrup.
Yield: 1 cup (250 mL).
92.6/69.5/30.9 calories, 2.9/2.2/1.0g pro, 8.6/6.4/2.9g fat, 1.7/1.3/0.6g net carbs
Caramel Sauce/Frosting: Substitute Da Vinci® Sugar Free Caramel Syrup in main recipe and use cocoa butter instead of chocolate. Follow instructions for variation above for frosting as opposed to the sauce in the main recipe.
Any-Flavor Sauce: Cocoa butter and Da Vinci® Sugar Free Syrup flavor of choice or chocolate and Da Vinci® Sugar Free Syrup flavor of choice.
Da Vinci® Alternative: Use water, appropriate flavored extract and 1 or 2 SPLENDA® packets.
Helpful Hints: This sauce is thick and becomes a little thicker upon chilling.
Tuesday, September 25, 2012
CONDENSED CREAM OF TOMATO SOUP
This is a handy soup for recipes instead of the commercial variety which is so high in sodium and usually contains MSG and other undesirable ingredients. The cream cheese is not apparent in the soup and the soup tastes remarkably similar to commercial varieties. The calories in this soup are not high either!
14.5 oz can diced tomatoes, (411 g)
8 oz regular cream cheese (250 g)
1/4 cup heavy cream (60 mL)
1/2 tsp salt (2 mL)
1/2 tsp No Salt® (2 mL)
1/4 tsp hot sauce (1 mL)
1/4 tsp paprika (1 mL)
1/4 tsp black pepper (1 mL)
In blender, combine diced tomatoes, cream cheese, heavy cream, salt, No Salt®, hot sauce, paprika and black pepper. Blend until smooth.
To serve: Measure cup-for-cup with water and heat in the microwave oven until hot. Grind some black pepper over top and enjoy!
Helpful Hint: Use in recipes calling for condensed cream of tomato soup – usually 14 oz (400 g) in a can of commercial soup, so measure some out accordingly.
Yield: 3 cups concentrate
1/2 cup (125 mL) concentrate per serving (add 1/2 cup water = 1 cup soup)
4.6 g protein
15.0 g fat
3.9 g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
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