Cinnamon “Toast”

Cinnamon “Toast”

Ingredients

Low Carb Tortillas–I use La Tortilla Factory (only 3 net carbs)
Butter
Splenda
Cinnamon

Directions

Toast tortillas under broiler lightly on both sides (this keeps them from getting soggy).
Butter one side of toasted tortilla.
Mix equal amounts of cinnamon and Splenda, sprinkle on tortilla and broil until browned to perfection.

Slice with pizza cutter for a sweet treat.

Low Carb Tiramisu

Low Carb Recipes, Gourmet Style - Tiramisu

By Karen Barnaby

Tiramisu

Makes 10 servings

• unsalted butter
• 4 oz. ground almonds
• 1 tsp. baking powder
• 1/4 tsp. salt
• 6 large eggs
• 1/2 cup Splenda
• 1 tsp. vanilla extract

Grease a 15-by 10-by 1-inch pan with butter. Line with parchment paper and grease with butter again. Preheat the oven to 350 ° F (175 ° C).

Combine the almonds, baking powder and salt. Separate the eggs. With an electric mixer, beat the yolks and Splenda with an electric mixer until thick and lemon coloured, 3-4 minutes. Beat in the vanilla. Fold in the almonds. With a clean bowl and beaters, beat the egg whites to firm peaks. Stir 1/4 into the almond mixture. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined. Spread evenly into the prepared pan. Bake for
20-25 minutes until the top springs back when pressed lightly. Let
cool.

• 5 eggs
• 5 Tbsp. Splenda
• 1 500 gr. Container mascarpone
• 1/2 cup strong coffee
• 3 Tbsp. rum
• 1/2 cup cocoa

Separate the eggs. Beat the yolks with the Splenda until thick and
lemon coloured. Add the mascarpone and beat it into the yolk mixture on low speed, scraping down the bowl. Do not overbeat or the mixture will curdle.

With clean bowl and beaters, beat the egg whites to soft peaks. Stir 1/4 into the mascarpone mixture. Fold in the remaining 3/4. Choose a large straight-sided dish, such as a soufflé dish to assemble the Tiramisu in.

Cut the almond cake into 16 fingers by cutting in half crosswise, then lengthwise. Cut each half crosswise into 8 fingers. Combine the rum and coffee in a shallow dish. Place the cocoa in a sieve over a bowl.

Sprinkle the bottom of the dish lightly with cocoa. Quickly dip a few of the fingers into the coffee mixture and line the bottom of the dish. Do not get them too wet or your tiramisu will be runny. Spread on 1/4 of the mascarpone mixture and dust the top with cocoa. Repeat the process 2-3 times so you have 3-4 layers. End with a sprinkling of cocoa. Cover and refrigerate overnight.

Total Carbohydrates: 91.81

Total Carbohydrates Minus Fiber: 65.62

Carbohydrates per Serving (10): 9.18

Carbohydrates per Serving minus Fiber (10): 6.56

Purrrkitte’s Lime Breeze

Kitten’s Lime Breeze

1 Pk of Lime Jello (0 carb kind)
1 250 gr box of cream cheese softened
2 cups unwhipped heavy cream (whip cream)
¾ cup of Splenda/Sugar Twin mixed (about ½ of each)
1 Tbs Lemon Juice

Whip the cream with the Jello powder and Splenda. Soften cream cheese in chunks and add to whipped stuff. Mix well then add the lemon juice to up the lemon/lime flavor. Store in fridge.

About 27 carbs total mixture.

FrecklFluf’s Deviled Eggs

FrecklFluf’s Deviled Eggs

Who doesn’t love deviled (or devilled) eggs? No one! Okay, hardly anyone. And according to my friend Michael, I make the best deviled eggs on the planet. Really, when I make them, I just throw stuff in, but I tried to figure out the measurements last time and came up with this:

12 eggs
1/2 c. mayonnaise
1/2 tsp. yellow mustard
1/2 tsp. Dijon mustard
1/2 tsp. apple cider vinegar
1/2 tsp. Splenda
1/2 tsp. sea salt (or just plain salt)
1/4 tsp. white pepper (black pepper is OK too)
1/8 tsp. paprika

1. Put the eggs in a pan of cold water to cover. Bring to a boil, and boil for one minute. Remove from heat and let sit in the hot water for 10 minutes.

2. In the meantime, prepare a bowl of ice water. After the 10 minutes are up, place the eggs into the ice water for five minutes. Remove and peel immediately.

3. Halve the eggs, and place the yolks into a bowl. Mash with a fork. Mix in all other ingredients except the paprika.

4. Pipe the filling into the whites and sprinkle with the paprika.

I know everyone can boil eggs, but I think you will be pleasantly surprised at the results using the method in the recipe. (I got it from Cook’s Illustrated, a wonderful magazine.) Also, this filling is very tweakable; my husband’s family, for instance, inexplicably likes sweet deviled eggs, so I add a bit more sweetener for them. Some people might prefer them more mustard-y, which is easy to remedy. Enjoy!