Lemon-Coconut Fat Bombs!
18 hours ago
Thursday, September 27, 2012
CHOCOLATE ECSTASY CHEESECAKE
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)
page___
2/3 cup ground almonds (150 mL)
1/3 cup butter, melted (75 mL)
2
SPLENDA® packets
Filling:
16 oz regular cream cheese, (500 g)
softened
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
1
serving
348.9
calories
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)
SPLENDA® Granular
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
47.5
calories
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). 12/16/36 servings:
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
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)
Hunts
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
173.0
calories
4.6
g protein
15.0
g fat
3.9
g net carbs
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