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Reply
| | From:  Genie· (Original Message) | Sent: 4/28/2008 5:48 PM |
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Reply
| | | From: Genie· | Sent: 5/7/2008 8:45 PM |
Pumpkin Snack Cake - Genie
Ingredients: - 3/4 cup soy protein isolate or whey protein (not whey powder)
- 1/4 cup oat flour
- 1/4 cup vital wheat gluten flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/8 teaspoon mace OR ginger
- 1/4 teaspoon salt
- 1 1/2 cups Splenda®
- 2 teaspoons liquid sweetener
- 4 eggs, beaten
- 1 15-oz can pumpkin (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 3/4 cup light olive oil or sweet almond oil
Preheat oven to 350°F.
Mix dry ingredients in large mixing bowl. Set aside. In medium bowl, mix together eggs, pumpkin, liquid sweetener, extract, and oil. Add to dry ingredients and mix well. Pour into greased sheet cake pan and bake for 25-30 minutes being careful not to overbake (remember - ovens and baking dishes vary!)
When cool, top with whipped cream, or eat as snack cake squares.
Makes 12 squares. 4.5 carbs per square.
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Reply
| | | From: Genie· | Sent: 5/7/2008 8:45 PM |
Flourless Fudgy
Chocolate Cake - Genie Ingredients: - 1/2 cup water
- 1/4 teaspoon salt
- 1 cup Splenda®
(or mixture of 3/4 Splenda / 1/4 Cyclamate Granular) - 8 ounces unsweetened chocolate
- 1 cup unsalted butter
- 6 eggs
- boiling water
Preheat oven to 300°F. Grease one 10 inch round cake pan and set aside.
In a small saucepan over medium heat, combine the water, salt and Splenda. Stir until completely dissolved and set aside.
Either in the top half of a double boiler or in microwave, melt the chocolate. Pour the chocolate into the bowl of an electric mixer.
Cut the butter into pieces and beat the butter into the chocolate –�?one piece at a time. Beat in the sweetened water. Slowly beat in the eggs –�?one at a time. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300°F for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Serves 10 - 4 grams per serving, after fiber reduction. | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 8:46 PM |
Chocolate Angel Food Cake - Genie Ingredients: - 8 eggs, separated
- 6-10 pkts Splenda®
- 1/4 tsp cream of tartar
- 1/8 teaspoon cream of tartar
- 1 pkg. Swiss Miss® Fat Free w/Splenda® hot cocoa
- 1 Tbsp unsweetened cocoa
- 1 Tbsp Chocolate flavor Protein Powder
(Designer Protein, Protein 95, ProFormix, Soy Pro, etc.) 1/4 cup soy flour
Preheat oven to 350°F.
Beat egg whites with cream of tartar. Add 3 pkts Splenda and beat until stiff but not dry.
In a separate bowl, mix the yolks with remainder of Splenda (amount variation is to allow for your sweetness level preference) and 1/2 package of hot cocoa mix. Add 1/2 Tbsp cocoa and mix well. Take a spoonful of white mixture and blend into yolk mixture. Pour the yolk mixture over the whites and sift the remaining Swiss Miss mix, cocoa powder, chocolate protein powder and soy flour over this. Fold all of this together, gently and spoon into a small Bundt pan or loaf pan that has been sprayed with Pam. Bake at 350° for 20 minutes or until firm. Do not over bake. Frost with chocolate frosting or peanut butter frosting if desired.
Approx 26 carbs, 4 fiber in entire cake without frosting. | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 8:47 PM |
Chocolate Cupcakes
with Creamy Frosting - Genie Ingredients for Cupcakes: - 2 cups almond flour
- 1 cup Splenda®
- 6 tablespoon butter
- 1/8 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 5 eggs, separated
- 2 teaspoons baking powder
- 5 tablespoons cocoa
Preheat oven to 325°F.
Whip egg whites with cream of tartar until stiff. In separate bowl, using electric mixer, cream butter with egg yolks until light yellow and fluffy. All vanilla and Splenda®, beat until mixed. Add about 1/3 of whipped egg whites to the butter/egg yolk mixture and mix lightly. Fold the whole thing in to the whipped egg whites and fold lightly. Add 1 cup of almond flour and fold lightly. Add remaining almond flour, baking powder and cocoa and fold thoroughly, being careful not to break down whites. Fill paper muffin cups in muffin tin about half full. Bake at 325°F about 15 - 20 minutes until cracked on top.
Ingredients for Frosting: - 1 pkg Jello® Sugar Free Vanilla pudding
* 1 8 oz. container mascarpone or cream cheese 1 cup heavy cream 3 pkts Splenda® Half 'n Half (to thin to make spreadable if needed)
Whip mascarpone or cream cheese in food processor or with electric mixer until smooth. Add cream and mix again briefly. Add pudding mix and Splenda® and mix well. Add Half 'n Half in 1/2 teaspoon amounts if needed. Makes enough to frost 32 cupcakes (2 batches) and will store in fridge or can be frozen. This recipe can also be spread in fudge pan, frozen and cut in squares as a treat.
* Chocolate Jello® pudding can be used for Chocolate Frosting or fudge.
Makes 16 cupcakes. 3 carbs per cupcake unfrosted, 6 carbs frosted. | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 8:47 PM |
Italian Sponge Cake - Genie Ingredients: - 5 eggs, separated
- 1 Tablespoon plus 1 teaspoon vanilla extract
- 3 Tablespoons Soya powder or soy flour*
- 1/2 teaspoon cream of tartar
- 5 Tablespoons Splenda
- 1 teaspoon grated lemon peel
- 4 Tablespoons heavy cream
Preheat oven to 325°F.
Place egg yolks and Splenda in a bowl. Beat with electric mixer until well blended. Add vanilla extract and lemon peel. Continue to beat and add soy flour one tablespoon at a time. Stir in heavy cream. Beat egg whites in fresh bowl with cream of tartar until stiff but not dry. Fold yolk mixture into egg whites. Be careful not to break down egg whites - so fold carefully and slowly. Turn into greased 9" cake pan and bake at 325°F for 30 minutes or until cake tests done.
* Soya Powder is much finer than soy flour, so a lighter cake will result.
Makes 9 servings. 6 grams of carbohydrate per serving. | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 8:48 PM |
Classic Almond Flour
Pound Cake - Genie Ingredients: - 1 cup butter (2 sticks) softened at room temperature*
- 1 cup Splenda
- 5 eggs - at room temperature
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
Cream butter and Splenda well. Add eggs - one at a time - beating well after each. Mix almond flour with baking powder and add egg to mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes.
Alternatively, for a creamier cake, use 1/2 cup butter (1 stick) and 1/2 cup softened full-fat cream cheese. Also change flavors for this cake by using different extract flavors and even food color if you like.
Makes 12 servings. 5.5 grams of carbohydrate per serving when using all butter. With cream cheese, allow 6.1 grams of carbohydrate per serving. | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 8:48 PM |
Chocolate Snack Cake----Jolene
1 cup canned pumpkin
1 cup plus 2 tablespoons granulated Splenda or 1 3/4 teaspoons liquid Splenda
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1/3 cup cocoa, sifted
5 eggs
6 ounces almond flour or almond meal, sifted if lumpy (about 2 cups) Grease an 11x7" baking pan. In a medium bowl, beat pumpkin, Splenda, baking powder, salt, vanilla and cocoa with electric mixer. Beat in the eggs on high speed until well blended. Beat in ground almonds. Spread in baking pan and bake at 350º about 25-30 minutes, until a toothpick inserted in the center comes out clean and edges of cake start to pull away from sides of pan. The top of the cake may have some small cracks. Cool at least 15 minutes before cutting. Makes 18 servings
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Reply
| | | From: Genie· | Sent: 5/7/2008 8:49 PM |
Pound Cake ----Jolene
1/2 cup butter, softened
4 ounces cream cheese, softened
1 cup granular Splenda or 1 1/2 teaspoons liquid Splenda
5 eggs, room temperature
1 teaspoon lemon extract
1 teaspoon vanilla
2 cups almond flour, 6 1/2 ounces
1 teaspoon baking powder Cream butter, cream cheese and Splenda. Add eggs, one at a time; blend in extracts. Mix almond flour and baking powder; add to egg mixture a little at a time. Pour into greased 9-inch round cake pan. Bake at 350º 50-55 minutes. I suggest checking the cake after 40 minutes or so because mine was done in less than 45 minutes. Cake will be golden brown and firm to the touch when done. Makes 8 servings
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Reply
| | | From: Genie· | Sent: 5/7/2008 8:58 PM |
Low-Carb Almond Flour Pound Cake 1 cup butter (2 sticks) softened at room temperature
1 cup Splenda sweetener
5 eggs, at room temperature
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract Preheat oven to 350 degrees F. Grease a 9- to 10-inch springform or a 9-inch round cake pan. Cream butter and Splenda well. Add eggs, one at a time, beating well after each addition. Mix almond flour with baking powder and add wet mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into pan and bake for 50-55 minutes. Makes 12 servings - 5.5 carbs per serving | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 8:59 PM |
Almond Sponge Roll Yield: 12 servings 8 eggs
2 teaspoons Splenda
1 cup almonds, ground
1 teaspoon vanilla extract Filling
8 ounces mascarpone cheese
8 ounces ricotta Preheat oven to 325 degrees F. Separate egg yolks and egg whites. Beat egg yolks until they are light, then gradually beat in the almonds or almond meal and about a teaspoon of stevia. Beat the egg whites until they are stiff, but not dry, and fold in vanilla extract. Fold the yolk mixture into the egg whites. Grease a baking pan, and line with tinfoil so that the foil extends over the edge of the pan; grease the foil well. Pour the batter into the pan, spread evenly, and bake for 15 minutes. As soon as the cake comes from the oven, reverse the pan onto wax paper, or a clean towel which has been dusted with almond powder. Loosen the edges of the foil, and very carefully peel off the foil, being cautious not to tear the surface of the roll. Mix ingredients for filling, adding Splenda to the sweetness of your choice. Spread filling on cake very carefully as not to tear it. Gently roll the cake, and serve when slightly cooled. Per Serving: 155 Cal (66% from Fat, 24% from Protein, 10% from Carb); 10 g Protein; 11 g Tot Fat; 4 g Carb; 1 g Fiber; 96 mg Calcium; 1 mg iron; 76 mg Sodium; 170 mg Cholesterol | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 8:59 PM |
Chocolate Cupcakes
with Creamy Frosting
Ingredients for Cupcakes:
2 cups almond flour
1 cup Splenda
6 Tablespoons butter
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
5 eggs, separated
2 teaspoons baking powder
5 Tablespoons cocoa
Preheat oven to 325°F.
Whip egg whites with cream of tartar until stiff. In separate bowl, using electric mixer, cream butter with egg yolks until light yellow and fluffy. Add vanilla extract and Splenda. Beat until well mixed. Add about 1/3 of whipped egg whites to the butter/egg yolk mixture and mix lightly. Fold the whole thing in to the whipped egg whites and fold lightly. Add 1 cup of almond flour and fold lightly. Add remaining almond flour, baking powder and cocoa and fold thoroughly, being careful not to break down whites.
Fill paper muffin cups in muffin tin about half full. Bake at 325°F about 15 to 20 minutes until cracked on top.
Ingredients for Frosting:
1 pkg Jello Sugar Free Vanilla pudding
1 8 oz. container mascarpone or cream cheese
1 cup heavy cream
3 pkts Splenda
Half 'n Half (to thin to make spreadable if needed)
Whip mascarpone or cream cheese in food processor or with electric mixer until smooth. Add cream and mix again briefly. Add pudding mix and Splenda and mix well. Add Half 'n Half in 1/2 teaspoon amounts if needed. Makes enough to frost 32 cupcakes (2 batches) and will store in fridge or can be frozen. This recipe can also be spread in fudge pan, frozen and cut in squares as a treat.
Chocolate Jello Pudding can be used for Chocolate Frosting or fudge.
Makes 16 cupcakes. 3 grams of net carbohydrate per cupcake unfrosted,
6 net grams when frosted.
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Reply
| | | From: Genie· | Sent: 5/7/2008 9:00 PM |
Banana Spice Cake
Ingredients:
1/2 cup butter (1 stick) softened at room temperature
1/2 cup cream cheese (full fat) - softened
1 cup granulated Splenda
1/2 cup Diabetisweet
1 teaspoon Brown SugarTwin *
5 eggs, at room temperature
2 cups almond flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon ground cloves
2 teaspoons sugar free banana extract
1 teaspoon sugar free vanilla extract
Cream butter, cream cheese, and sweeteners well. Add eggs - one at a time - beating well after each. Mix almond flour with baking powder and spices. Add egg to mixture a little at a time while beating. Add banana and vanilla extracts. Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes.
* Canadian cyclamate-version works best. If you have only American (sacharin) version and find it bitter, substitute 1/2 teapsoon molasses instead. Add 1/2 carb gram per serving additional.
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Reply
| | | From: Genie· | Sent: 5/7/2008 9:01 PM |
Low-Carb New York Style Cheesecake with Brazil Nut Crust Makes 1 9-inch cake, which can be cut into 12 goodly slices Crust: - 2 cups raw Brazil nuts
- 4 Tbsp. unsalted butter
- 2 tsp. Brown Sugar Twin
- pinch of cinnamon
- pinch of salt
Filling: - 2 1/2 lbs. cream cheese, at room temperature
- pinch of salt
- 5 Tbsp. granular Splenda
- 5 Tbsp. granular Sugar Twin
- 1/2 cup sour cream
- 2 tsp. fresh lemon juice
- 2 tsp. pure vanilla extract
- 2 large egg yolks
- 6 large eggs
Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and coat the inside of the pan with soft butter. If you are using raw Brazil nuts, spread them on a baking sheet and roast for 10-15 minutes until they are lightly golden. If using roasted macadamia nuts, omit the roasting. Let cool. While the nuts are toasting, melt the butter. Transfer the nuts to a food processor and pulse until finely chopped. Add the remaining ingredients and pulse to combine. Pat evenly into the bottom of the springform pan. Place in the fridge. Increase the oven temperature to 500°F. In a food processor or mixing bowl, beat the cream cheese until smooth. Add the sweeteners, sour cream, lemon juice and vanilla and process or beat until combined. Add the egg yolks and then the eggs, two at a time, beating until incorporated before you add the next two. Remember to scrape the bowl frequently while you are mixing. Carefully pour the filling over the chilled crust and place the springform on a rimmed baking sheet or larger pan. Bake for 10 minutes, then reduce the temperature to 200°F and continue baking for 1 1/2 hours. Do not open the door! The cheesecake should still look soft in the center. Transfer to a cooling rack. After 5 minutes, run a paring knife around the outside of the cheesecake to loosen it from the pan. Continue cooling to room temperature. You can serve it right away, or chill. | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 9:03 PM |
| Angy's Chocolate Angel Food Cake 8 eggs, separated
1/4 tsp cream of tartar
6 sugar substitutes
1 pkg. Nestle Fat Free cocoa mix
1 TBS Cocoa
1 TBS Chocolate Protein 95
1/4 cup soy flour Beat egg whites with cream of tartar. add 3 sugar substitutes and beat til stiff but not dry. In a separate bowl mix the yolks with 3 sugar substitutes and 1/2 package of nestle cocoa mix. Add 1/2 Tbsp cocoa and mix well. Take a spoonful of white mixture and blend into yolk mixture. Pour the yolk mixture over the whites and sift the remaining nestle powder, cocoa powder, Pro95 and soy flour over this. Fold all of this together, gently and spoon into a small Bundt pan or loaf pan that has been sprayed with Pam. Bake at 350* for 20 minutes or until firm. Do not over bake. Frost with chocolate frosting or peanut butter frosting. | |
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