Low Carb Recipes

Low Carbohydrate Key Lime Pie 1 package sugar-free lime Jello 2 tbsp. key lime juice (optional) 1/3 cup boiling water 1/3 cup cold water 2 8-oz packages cream cheese, softened 1/2 cup heavy cream 1 package sweetener (e.g. Equal or Sweet' 'N' Low) or 1-2 tsp. Splenda 1 tsp. coconut extract 1 cup pecans, ground 1 tbsp. butter Melt butter in a small bowl. Add ground nuts, sweetener and half the coconut extract. Pour all unto the bottom of a pie pan except for 2 tbsp. A clear glass pan is pretty. Spread all over bottom of pan and put in fridge to chill. In a small bowl whip the heavy cream until peaks form. Set aside. While it is being whipped you can bring water to boil. Mix the Jello with 1/3 cup boiling water until all the gelatine has dissolved. Then add cold water and stir. When gelatine is dissolved add the key lime juice if desired. For the next step I have found you need a big bowl with HIGH sides. Slowly add in the cream cheese (I add each 8-oz package in 4 chunks) and continue to beat with a mixer at slow speed. After all cream cheese is added put in the remaining coconut extract and beat at high speed until smooth. Then using low speed blend in the whipped cream. Using spatula, scrape into the pie pan and spread around. Sprinkle remaining nuts on top. Chill for at least 2 hours so jello can set. Entire recipe has 44g carbohydrates and 10g fibre and should serve 6-8. Strawberry Cheesecake Serves 6-8 Cream cheese, 8 oz Half-and-half, 4 oz Sweet 'n Low or Canadian Splenda, 4 packets Eggs, 2 Vanilla extract, 2 tsp. Strawberries, 1 cup sliced Sour Cream, 1/2 cup Preheat oven to 350 degrees. In a blender or food processor, combine cream cheese, half-and-half, 3 packets of Sweet N Low or Canadian Splenda, eggs and vanilla extract. Blend until completely smooth. Pour into an 8" ceramic or Pyrex pie pan. Bake for 25 minutes. Chill well. Garnish with sliced strawberries and sour cream (to which 1 packet Sweet N Low or Canadian Splenda is added). Nutritional Values per Serving: (this is with the strawberries included) Carbs - 3.4 g Protein - 4.0 g Peanut Butter Cheesecake The person who did it says she thinks its 6-8 carbs per piece. 12 oz. heavy cream 1/3 cup unsweetened peanut butter 10 artificial sweetener packets 4 oz. cream cheese 6 oz. finely-grated almonds 1/4 cup softened butter Crust: Take the finely-grated almonds (I had bought whole almonds and chopped them as small as I could, but I think the crust would turn out better if they were grated) and mix them with the semi-soft butter until it forms a pasty consistency. Press into pie plate and bake at 350 degrees for ten minutes, or until the crust is browned. Take out and let cool before filling with pie mixture. Filling: Whip the heavy cream with 3 packets of AS until it is pretty stiff. Fold in the rest of the ingredients and blend as gently as possible while still mixing thoroughly. (the original recipe called for 17 AS packets all together, but after tasting the mixture upon adding 7, it tasted sweet enough to me. You may want to do this step according to your taste.) When all the ingredients are mixed, pour into the cooled crust and refrigerate for 1-2 hours. White Chocolate Cheesecake 1-1/2 c. chopped macadamia nuts 2 tbsp. butter 1-2 tbsp. sweetener Combine, press into 9" springform pan. Bake @ 325 for 8-10 min. Combine: 3 x 8oz. pkgs. cream cheese 1/2 c. splenda 1/2 tsp. vanilla - mix till well blended. Then add 3 eggs -- one at a time, beating well after each. Then add 8 oz. white chocolate, melted (that's 6 Ross's chocolate white bars) Mix well. Pour over crust, bake @ 250 for 1hr +. Then, turn off the oven, open the door a bit, and let sit in the oven as it cools. Cooking at this low temperature for a longer period of time, means it won't crack! Looks a lot better when you serve it! Chill before serving. I melted some of the Ross's Dark Chocolate and, using the tines of a fork, "flung" some very fine lines around on the top -- served it with mixed berries (thawed with a little Chambord and some sweetener), and whipped cream. Took it to a dinner party and every one loved it! I've also made 2/3 the recipe, and, instead of a crust, put 1 macadamia nut into the bottom of a tiny foil cup (mini muffin wrapper -- for chocolates), then dropped a spoonful of the cheesecake on top. Baked on a cookie sheet. These make bite-size sweets for low-carb eaters @ events where there is only finger food.

Thanks for the recipes Tanya!! Traci