1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (132 page)

Increase the oven temperature to 425°F (220°C, or gas mark 7).

To make the filling: Combine the pumpkin, heavy cream, eggs, Splenda, salt, molasses, and spice in a bowl and whisk together well. Pour into the prebaked and cooled pie shell. Bake for 15 minutes, lower the oven temperature to 350°F (180°C, or gas mark 4), and bake for an additional 45 minutes. Cool and serve with whipped cream.

Yield:
8 servings

Each with 14 grams of carbohydrates and 4 grams of fiber, for a total of 10 grams of usable carbs and 6 grams of protein. Analysis does not include whipped cream.

Wondering how many carbs you’re really saving by making your pumpkin pie from scratch? A lot— especially when you consider that a slice of Mrs. Smith’s frozen pumpkin pie has 37 grams of usable carbs, well over three times as much as my version!

1 batch Dana’s Brownies (page 509, but see instructions)

4 teaspoons instant coffee granules, divided

2 cups (480 ml) well-chilled heavy cream, divided

3 tablespoons (30 g) sugar-free instant vanilla pudding mix, divided

1½ cups (360 ml) Carb Countdown dairy beverage or half-and-half

3 tablespoons (45 ml) Mockahlua (page 46), divided

2 packages (4-serving-size) sugar-free instant chocolate pudding mix

Make the brownies, adding 2 teaspoons of instant coffee granules. Instead of baking in an 8 × 8-inch (20 × 20-cm) pan, use a 10-inch (25-cm) pie plate you’ve sprayed well with nonstick cooking spray. Let the brownie crust cool thoroughly before starting on the filling.

Pour 1 cup (240 ml) of the heavy cream into a small, deep mixing bowl, and add 1½ tablespoons (15 g) of the sugar-free vanilla instant pudding powder. Using a whisk or an electric mixer, whip until well thickened (but don’t go overboard and make sweet vanilla butter!). Set this aside for a moment.

In another mixing bowl, dissolve 1 teaspoon of the instant coffee granules in the Carb Countdown dairy beverage and stir in 2 tablespoons (30 ml) of the Mockahlua. Now add the sugar-free instant chocolate pudding mix and beat with an electric mixer for a minute or two until very smooth and thick. Add the whipped cream you made. Turn the mixer to its very lowest setting and beat the whipped cream into the pudding mixture until everything is just combined. Spread this mixture over the brownie crust.

Okay, you need your cream-whipping bowl again—don’t bother to wash it, though you’ll want to wash the beaters. Pour the last tablespoon (15 ml) of Mockahlua and the last teaspoon of coffee granules into the bowl, and dissolve the coffee granules in the Mockahlua. Now add the second cup (240 ml) of heavy cream and the second 1½ tablespoons (15 g) of vanilla instant pudding powder.

Whip until thickened (again, don’t overbeat and get butter). Spread this coffee whipped cream over the pudding layer and chill well—at least a few hours. Decorate with bitter chocolate shavings, if you like.

Yield:
12 servings

Each with 11 g protein; 8 g carbohydrate; 1 g dietary fiber; 7 g usable carbs. Analysis does not include polyol sweetener.

I adapted this recipe, and my sister, Kim, tested it for me one night when she was having company. She said that they threatened to eat the whole thing—and it makes a lot! This is a good choice if you want to take a dessert to a gathering.

FOR THE CRUST:

1¼ cups (190 g) pecans

1 cup (130 g) vanilla whey protein powder

½ cup (12 g) Splenda

½ cup (115 g) melted butter

FOR THE LAYERS:

2½ cups (600 ml) heavy cream, chilled

2½ tablespoons (25 g) sugar-free instant vanilla pudding mix

8 ounces (225 g) cream cheese, softened

½ cup (12 g) Splenda

2½ cups plus 2 tablespoons (630 ml) Carb Countdown dairy beverage, divided

1 package (6-serving size) sugar-free instant chocolate pudding mix

Preheat oven to 350°F (180°C, or gas mark 4).

To make the crust: Chop the pecans in a food processor, add the other crust ingredients, and pulse to blend thoroughly. Pour into a 9 × 13-inch (23 × 33-cm) baking pan; press down to make firm so that it covers the bottom. Bake for 15 minutes. Let cool.

To make the layers: While the crust is cooling, whip the heavy cream and the vanilla pudding mix with you electric mixer. Set aside.

In another bowl, beat the cream cheese, Splenda, and 2 tablespoons (30 ml) of Carb Countdown dairy beverage together until smooth. Fold in a little less than half of the whipped cream. Spread cream cheese mixture over the crust.

In the same bowl from which you’ve removed the cream cheese mixture, mix the package of chocolate pudding mix with 2½ cups (600 ml) of Carb Countdown dairy beverage. Beat until smooth and creamy and beginning to thicken. Spread over the top of the cream cheese layer.

Put the pan in the refrigerator to set. Store the leftover whipped cream in the refrigerator. After about 2½ to 3 hours, spread the remaining whipped cream over the top of the pudding as the top layer. Chill for at least another hour. Serve.

Yield:
About 12 to 16 servings

Assuming 16 servings, each will have 15 g protein; 7 g carbohydrate; 1 g dietary fiber; 6 g usable carbs.

Frozen coffee pie with a chocolate crust and chocolate sauce—What’s not to like? This has a mild coffee flavor, but feel free to add more instant coffee granules—tasting as you go—if you like it more intense. Also feel free to use decaf if you, like me, have trouble sleeping if you have caffeine after dinner!

2 packages (4-serving size) sugar-free vanilla instant pudding mix

1 cup (240 ml) water

1 cup (240 ml) heavy cream

3 tablespoons (9 g) instant coffee crystals

2 cups (280 g) sugar-free vanilla ice cream, softened (but not melted!)

Chocolate Cookie Crust (page 521)

1 batch Sugar-Free Chocolate Sauce (page 551)

Put the pudding mix, water, and heavy cream in a large mixing bowl and beat with an electric mixer until well blended. Beat in the coffee crystals, then the softened ice cream. Beat just long enough to get everything mixed together and then pour half of the filling into the prepared Chocolate Cookie Crust. Top with half of the chocolate sauce. Add the rest of the filling and top with the remainder of the sauce.

Stash the pie in the freezer for at least several hours. Then take it out about 15 to 20 minutes before you serve it to let it soften a bit (but not thaw!).

Yield:
12 servings (I know that sounds like a lot, but I’ve tried serving bigger slices, and people get too full!)

Each serving will have 9 grams of carbohydrate and 3 grams of fiber, for a usable carb count of 6 grams. Analysis includes chocolate cookie crust out not the polyol in the sugar-free chocolate sauce.

My tester Julie claims that the true name of this recipe is “OH SWEET MOTHER OF ALL THAT IS HOLY, THIS IS LIKE A SYMPHONY IN MY MOUTH!” and rates it a 15 on the 1 to 10 scale. She also says it looks “gorgeous!” I hope you like it just as much!

FOR THE CRUST:

1 cup (70 g) Angel-Type Coconut (page 553)

1 cup (125 g) finely chopped pecans

6 tablespoons (84 g) butter, melted

cup (40 g) vanilla whey protein powder

3 tablespoons (4.5 g) Splenda

FOR THE FILLING:

4 ounces (115 g) cream cheese, softened

1 package (4-serving size) sugar-free chocolate instant pudding

1 package (4-serving size) sugar-free vanilla instant pudding

2¾ cups (660 ml) Carb Countdown dairy beverage

½ cup (35 g) Angel-Type Coconut

FOR THE TOPPING:

½ cup (35 g) Angel-Type Coconut

½ cup (65 g) chopped pecans

2 tablespoons (28 g) butter

1 teaspoon vanilla

3 tablespoons (4.5 g) Splenda

½ cup (120 ml) heavy cream, chilled

Preheat oven to 325°F (170°C, or gas mark 3).

To make the crust: Combine all the crust ingredients well. Turn out into a 10-inch (25-cm) pie plate you’ve sprayed with nonstick cooking spray and press firmly into place, building all the way up the sides. Bake for 12–15 minutes or until it browns a little. Let cool before filling.

To make the filling: Beat the cream cheese until smooth. Now beat in the two pudding mixes and the Carb Countdown and then fold in the coconut. Spread this in the pie shell.

To make the topping: In a big skillet over medium-low heat, sauté the the coconut and pecans in the butter until the coconut is golden. Stir in the vanilla and the Splenda and let the mixture cool. Now scatter it evenly over the pie. Chill the pie for several hours.

Whip the cream and use it to decorate the pie before serving.

Yield:
8–12 servings.

Assuming 12, each will have 10 g protein; 10 g carbohydrate; 2 g dietary fiber; 8 grams usable carbs.

This is light and elegant—and people following a low-fat diet can eat it, too.

½ ripe cantaloupe

½ ripe honeydew

cup (80 ml) lime juice

2 tablespoons (3 g) Splenda

1 teaspoon grated fresh ginger

Peel the cantaloupe and honeydew and cut it into bite-sized chunks, or if you have a melon baller, cut balls from it. Place in a serving dish.

Combine the lime juice, Splenda, and ginger. Pour over the melon, toss, and serve.

Yield:
8 servings

Each with 12 grams of carbohydrates and 1 gram of fiber, for a total of 11 grams of usable carbs and 1 gram of protein.

This is simple and simply delicious.

8 ounces (225 g) fresh strawberries

½ cup (120 ml) burgundy wine

1 tablespoon (1.5 g) Splenda

Cinnamon stick