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Reply
| | From:  Genie· (Original Message) | Sent: 4/29/2008 10:01 PM |
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Reply
| | | From: Genie· | Sent: 4/29/2008 10:10 PM |
Chocolate Layer Pie -Low Carb--------Betty B. Ingredients: 3/4 cup flour
1/3 cup melted reduced cal margarine
1/2 cup light whipped topping
1/2 cup light cream cheese, soft
1/4 cup confectioners sugar
1 package reduced cal pudding (4 serv)
1 cup skim or 1% milk
Instructions: 1. Preheat oven to 350F. Combine flour and margarine in a 9" pie plate,
spreading flour mixture evenly over bottom of plate. Bake 15- 20 minutes,
until golden. Remove from oven.
2. In a medium bowl, combine 2 Tablespoons of the whipped topping, the
cream cheese, and sugar; stir until smooth. Spread on top of the crust.
3. In another medium bowl, whisk together the pudding, milk and 1/2 cup of
water until smooth. Spoon on top of the cream cheese mixture. Spread
remaining whipped topping on top of pudding mixture. Refrig- erate until
ready to serve.
VARIATION: Try another flavor of pudding.
Source: Weight Watchers Magazine, Feb 1993
Per serving: 1 fat, 1/2 bread, 85 optional cal. Per serving: 154 calories
Servings: 8 |
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Reply
| | | From: Genie· | Sent: 4/29/2008 10:11 PM |
Cool Strawberry Cream Pie
Ingredients For Meringue Shell:
4 egg whites
1/4 teaspoon cream of tartar
3 Tablespoons Splenda®
Ingredients For Filling:
1 small pkg. sugar-free gelatin (strawberry or raspberry)
1 pint heavy cream
1 8oz. pkg. cream cheese, softened
1/4 cup Splenda®
1 quart strawberries, cleaned and sliced
Preheat oven to 275°F. Grease one Pyrex pie plate and set aside.
Beat egg whites until foamy. Add cream of tartar then beat until whites stand in peaks. Add Splenda and beat for an additional minute or two. Spread the meringue evenly in the bottom of the plate and up the sides. Bake 1 hour and 10 minutes in a 275°F oven, then raise the temperature to 300° and bake for an additional 20 minutes. Remove from oven and cool while you make filling.
Dissolve gelatin with 3/4 cup boiling water. Stir in 1/3 cup cold water. Place in freezer for aprroximately 15-20 minutes (just until it begins to gel.)
When the gelatin is ready, whip the heavy cream until stiff (but not dry). Fold in cream cheese and Splenda. Fold in gelatin. Stir in strawberries (reserving a few for garnish if you like.) Pour over meringue shell in pie plate and let chill until firm -- about 2 hours.
Serves 8. 5 carb grams per serving.
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Reply
| | | From: Genie· | Sent: 4/29/2008 10:11 PM |
Custard Pecan Pie
Ingredients:
1 unbaked pie shell (See Pie Crust recipe)
1 cup pecan pieces
2 Tablespoon butter, melted
1/4 teaspoon caramel extract
1/4 teaspoon vanilla extract
2 Tablespoon Splenda®
1/4 teaspoon cinnamon
4 eggs
1/2 cup water
3/4 cup heavy whipping cream
1 cup Splenda®
2 teaspoons liquid Sweet-N-Low®
1 teaspoon molasses
1 teaspoon vanilla extract
2 teaspoon caramel or maple extract
1/2 teaspoon cinnamon
1/2 teaspoon xanthan gum
Prepare nuts first:
In a bowl, melt 2 Tablespoons butter. Then - stirring after each addition - add 2 Tablespoons Splenda, 1/4 teaspoon caramel extract, 1/4 teaspoon vanilla extract, 1/4 teaspoon cinnamon and pecans. Microwave for 30 seconds. Stir. Microwave another 30 seconds; stir, (but keep an eye on them so they don't burn.) Set aside to cool.
Preheat oven to 350°F.
Beat eggs, water, whipping cream, 1 cup Splenda, liquid sweetener, molasses, 1 teaspoon vanilla extract, 2 teaspoon caramel or maple extract, 1/2 teaspoon cinnamon and xanthan gum. Set aside and prepare pie crust if you have not already done so. Pour filling into crust, sprinkle nuts on top and bake at 350°F for 30-40 minutes until set and lightly brown. Chill before serving. Must be kept in refrigerator!
Makes 8 servings. 12 carbs per serving (including crust.)
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Reply
| | | From: Genie· | Sent: 4/29/2008 10:12 PM |
Key Lime Pie
Ingredients for Pie Shell:
1 cup ground pecans
2 packets Splenda
3 Tablespoons butter - melted
1/2 teaspoon coconut extract
Ingredients for Key Lime Filling:
16-oz cream cheese, softened
1 large package Sugar-Free Lime Jell-O
2 packets Splenda
1/3 cup boiling water
1/3 cup cold water
1/2 cup heavy cream
1/2 teaspoon coconut extract
Prepare pie shell: Melt butter in a small bowl. Add ground nuts, sweetener and half the coconut extract. Mix well.Press firmly into bottom and up sides of 8 inch pie plate and refrigerate until firm.
In a small bowl, whip the heavy cream with sweetener until peaks form. Set aside. While it is being whipped, bring water to boil. Mix the jello with 1/3 cup boiling water until all the gelatin has dissolved. Then, add cold water and stir. For the next step you need a big bowl with HIGH sides. Put gelatin in bowl. Slowly add in the cream cheese (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, carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle extra ground nuts on top. Refrigerate several hours or overnight to allow Jell-O to set thoroughly.
Makes 8 servings. 4 grams of carbohydrate per serving.
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Reply
| | | From: Genie· | Sent: 4/29/2008 10:13 PM |
Lemony Angel Pie Ingredients For Meringue Shell: - 4 egg whites
- 1/4 teaspoon cream of tartar
- 5 Tablespoons Splenda®
Ingredients For Filling: - 4 egg yolks
- 3 Tablespoons lemon juice*
- 1 tsp lemon zest (grated lemon rind)
- 1 cup Splenda®
- 3 pkts Splenda®
- 1 pint heavy whipping cream
Preheat oven to 275°F. Grease one Pyrex pie plate and set aside.
Beat egg whites until foamy. Add cream of tartar; then beat until whites stand in peaks. Add Splenda and beat for an additional minute or two. Spread the meringue evenly in the bottom of the plate and up the sides. Bake 1 hour and 10 minutes in a 275°F oven, then raise the temperature to 300° and bake for an additional 20 minutes. Remove from oven and cool while you make filling.
Beat egg yolks well. Add 1 cup Splenda, juice and lemon zest. Cook in double boiler until thickened. Cool thoroughly.
Whip whipping cream sweetened with 3 pkts Splenda. Gently fold cooled lemon mixture into whipped cream and spoon into cooled meringue pie shell. Chill thoroughly and serve.
* To reduce carbs further, no-sugar lemonade dry mix disolved in 3 Tbsp water can be substituted for lemon juice.
Serves 8. 5 grams per serving with lemon juice; 3 grams with substitute. | | |
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Reply
| | | From: Genie· | Sent: 4/29/2008 10:13 PM |
Vanilla Macadamia Cheesepie Ingredients for Pie Shell: - 8 squares graham crackers
- 1 Cup macadamia nuts
- 3 pkts Splenda® or Sweet-N-Low®
- 6 Tbsp butter - melted
| Ingredients for Cheese Pie Filling: - 12oz cream cheese, softened
- 1 egg
- 3/4 Cup Splenda® or Sweet-N-Low®
- 3/4 Cup plain yogurt
- 1 Tbsp. vanilla extract
Prepare pie shell: Break graham crackers into large pieces. Place in food processor or blender container. Add nuts and mix until finely crushed. Measure out 1 3/4 Cups of nut-graham mixture. Combine crumbs, butter, and sweetener in small bowl. Press firmly into bottom and up sides of 8 inch pie plate and refrigerate until firm.
Preheat oven to 350°F. Combine cream cheese, egg, yogurt, vanilla and sweetener in a medium bowl. Blend thoroughly. Pour cream cheese mixture over crust. Bake 20 minutes or until just set. Cool completely on wire rack. Refrigerate at least two hours before serving.
Serves 10. 8.3 net grams of carbohydrate per serving. | | |
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Reply
| | | From: Genie· | Sent: 4/29/2008 10:14 PM |
Butterscotch Peanut Butter Pie with Chocolate Crust Filling: 1- 4 ounce pkg. SF Butterscotch Pudding -- 24 grams carb
4 tablespoons SF Peanut Butter softened -- 4 grams
1 cup heavy cream -- 6 grams carb
1 cup water
1/4 cup Splenda -- 6 grams carb
8 ounces cream cheese, softened -- 8 grams carb In a large bowl combine all filling ingredients. Beat with electric mixer until smooth and creamy. Refrigerate. Use to fill crust below. Crust: 1/2 cup soy flour or Atkins Bake Mix
2 tablespoons unsweetened cocoa
2 tablespoons ground almonds, or pecan meal
1/2 cup unsalted butter -- softened Put all ingredients into a deep bowl and blend with electric mixer until you have kind of a ball. Pam spray the 10" pie dish and with your hands or greased baggie, press this crust into the dish. Keep working it upward so that you can crimp the edge. Place in freezer for an hour. Bake 350 preheated oven for 20-25 minutes. Cool and fill. Filling: 48 divided by 8=6 grams carb
Crust: 11.2 divided by 8_1.4 grams carb.
1 piece = 7.4 grams carb. With crust | |
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Reply
| | | From: Genie· | Sent: 4/29/2008 10:14 PM |
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.
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Reply
| | | From: Genie· | Sent: 5/7/2008 1:20 AM |
Custard Pecan Pie
Ingredients: - 1 unbaked pie shell (See Pie Crust recipe)
- 1 cup pecan pieces
- 2 Tablespoon butter, melted
- 1/4 teaspoon caramel extract
- 1/4 teaspoon vanilla extract
- 2 Tablespoon Splenda
- 3 tablespoons Diabetisweet Brown Sugar Substitute
- 1/4 teaspoon cinnamon
- 4 eggs
- 1/2 cup water
- 3/4 cup heavy whipping cream
- 1 cup Splenda
- 1 teaspoon molasses
- 1 teaspoon vanilla extract
- 2 teaspoon caramel or maple extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon xanthan gum
Prepare nuts first:
In a bowl, melt 2 Tablespoons butter. Then, stirring after each addition, add 2 Tablespoons Splenda, Brown Sugar Substitute, 1/4 teaspoon caramel extract, 1/4 teaspoon vanilla extract, 1/4 teaspoon cinnamon and pecans. Microwave for 30 seconds. Stir. Microwave another 30 seconds; stir, (but keep an eye on them so they don't burn.) Set aside to cool.
Preheat oven to 350°F.
Beat eggs, water, whipping cream, 1 cup Splenda, molasses, 1 teaspoon vanilla extract, 2 teaspoon caramel or maple extract, 1/2 teaspoon cinnamon and xanthan gum. Set aside and prepare pie crust if you have not already done so. Pour filling into crust, sprinkle nuts on top and bake at 350°F for 30-40 minutes until set and lightly brown. Chill before serving. Must be kept in refrigerator!
Makes 8 servings. 12 carbs per serving (including crust.) | | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 1:33 AM |
Mock Apple Crisp
Ingredients: - Approx 16 oz diced zucchini *
- 3 cups sugar-free apple cider mix
(This means 1 pkt of the dry mix made with water to be 3 cups liquid.) - 1 Tablespoon Splenda
- 1/2 teaspoon xanthan gum
- 1/3 cup pecan meal (or coarse almond meal)
- 3/4 cup Splenda
- 2 teaspoons Brown Sugar Twin® *
- 1 Tablespoon melted butter
- 2 teaspoons sugarfree vanilla extract
- cinnamon to taste
Combine zucchini and liquid (pre-made) cider mix in a medium saucepan and bring to a boil. Reduce heat to low and simmer until zucchini is translucent (about 1 hour) - at this point the zucchini will have taken on the taste of apples. (Zuchinni have little of their own flavor and are willing to mimic other tastes with a bit of prodding. They will look and smell like them too!)
Preheat oven to 350°F.
Remove from heat and place in well buttered baking dish. Mix 1 Tablespoon Splenda and xanthan gum and quickly and evenly stir into zucchini. In separate bowl, mix pecan meal and 3/4 cup Splenda. Add Brown Sugar Twin. Stir into melted butter and add extract. Spread over top of zucchini and sprinkle cinnamon as desired. Bake 15-20 min. or until top is brown and mixture is bubbly!
Makes 6 servings. 5 net grams of carbohydrate per serving.
* Allow enough zuchinni so that you can discard the center "seeded" parts - they keep the dish from mimicing apples. The best way to prepare the zuchinni is to peel well, slice in half. Then stand each half on its flat end and cut downward to edge of seeded center, turning a quarter turn each time so you have four strips of zuchinni flesh without seeds. Repeat for all zuchinni and discard seed centers and peelings. Then dice zuchinni flesh into cubes that look just like diced apples.
* Canadian Brown Sugar Twin tastes better than the American (saccharin) version.
Note: This dish is good both hot and cold (and you'll see it's different both ways) and is great served with a dollop of fresh whipped cream, a splash of cold liquid cream, or served next to a scoop of low-carb vanilla ice cream.
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Reply
| | | From: Genie· | Sent: 5/24/2008 3:44 AM |
| LOW CARB SOY PUMPKIN PIE | | | 1½ cups unsweetened silk soy milk
15 ounces plain pumpkin
½ cup Splenda brown sugar
egg whites equivalent to 3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon lite salt
1 low fat graham cracker pie crust Whisk pumpkin and spices (cinnamon, ginger, nutmeg, cloves, and salt) together over medium heat in a medium sauce pan. When the pumpkin begins to cook, whisk in the brown sugar. Once the mixture is fully blended, scrape the sides of the saucepan down and whisk again. Add soy milk and whisk some more. Once the mixture begins to bubble and splutter, remove from heat. Place the three eggs into a blender and blend on high for 3 seconds. With blender on low, slowly add pie filling from pot. Pour filling into pie crust and bake at 350°F for 35 minutes or until center of pie is jiggly when pie is rotated gently. Refrigerate. *Recipe based on a standard pie recipe from unknown source. | | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:07 AM |
| LOW CARB SOY PUMPKIN PIE | | | 1½ cups unsweetened silk soy milk
15 ounces plain pumpkin
½ cup Splenda brown sugar
egg whites equivalent to 3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon lite salt
1 low fat graham cracker pie crust Whisk pumpkin and spices (cinnamon, ginger, nutmeg, cloves, and salt) together over medium heat in a medium sauce pan. When the pumpkin begins to cook, whisk in the brown sugar. Once the mixture is fully blended, scrape the sides of the saucepan down and whisk again. Add soy milk and whisk some more. Once the mixture begins to bubble and splutter, remove from heat. Place the three eggs into a blender and blend on high for 3 seconds. With blender on low, slowly add pie filling from pot. Pour filling into pie crust and bake at 350°F for 35 minutes or until center of pie is jiggly when pie is rotated gently. Refrigerate. *Recipe based on a standard pie recipe from unknown source. | | |
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