3 Minute Flourless Chocolate Cake

3-MINUTE FLOURLESS CHOCOLATE CAKE

The link will take you to Linda’s page where she has this recipe and some variations as well. Also you can visit Jimmy’s Blog and see what he has to say and enjoy the video.

INGREDIENTS:

1 tablespoon butter
1 egg
1 tablespoon Da Vinci sugar free syrup, vanilla flavor
2 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda
1 tablespoon heavy cream
Tiny pinch salt, optional
2 tablespoons cocoa

DIRECTIONS:

In a small microwaveable bowl microwave the butter for about 10 seconds on HIGH. It doesn’t have to be completely melted. Whisk together all of the ingredients until the batter is as smooth as possible. Microwave on HIGH 1 minute. Cool completely or serve slightly warm.

Makes 1 serving

With granular Splenda:
Per Serving: 267 Calories; 23g Fat; 9g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Serving: 253 Calories; 23g Fat; 9g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

Chocolate Treats

Chocolate Treats

Ingredients:

1 ounce unsweetened chocolate (the bar kind)
2 tablespoons butter
1 tablespoon cream
1 teaspoon vanilla extract
8 packets Equal (I would prefer Splenda. You might be able to use Stevia with a bit of experimentation)
1 ounce crushed nuts (macadamias, etc.)

Yield: Varies

Directions:

Melt the unsweetened chocolate and butter carefully. Remove from heat.

Stir in cream and vanilla. Stir in Equal, fold in nuts.

Pour into tin-foil-lined pan. Chill.

Variations:

Double the cream and the sweetener.

Add 2-tablespoons of peanut butter.

Pour into mini-muffin tins, then add 1/4-teaspoon peanut butter to each candy.

Add 1-teaspoon peppermint extract or any flavored extract (i.e., raspberry, cherry).

Add twice the amount of mixed nuts without crushing for nut clusters.

Substitute orange extract for the vanilla and sprinkle with finely grated orange rind.

"Mock" Raisinettes

Low Carb “Mock” Raisinettes

INGREDIENTS:

1/2 cup fresh blueberries
1-ounce unsweetened chocolate
1/2 cup sugar substitute (recommended: Splenda)
1 tablespoon hot water
1 tablespoon heavy cream, room temperature

DIRECTIONS:

Lay cleaned blueberries on a waxed paper lined dish and freeze for at least 30 minutes.

When blueberries are frozen, make the chocolate ganache:

Place the unsweetened chocolate in a heatproof bowl to melt over a pan of simmering water.

Whisk in sugar substitute, and as needed, thin with water and cream and blend thoroughly (use more or less than 1 tablespoon, as needed).

Turn heat off, leaving bowl over hot water.

Dip frozen blueberries a few at a time into the warm chocolate, remove quickly with a fork, and put them back on the waxed papered dish.

Spread them around so that they don’t make big bunches, and then put them back into the freezer for just a couple more minutes.

Alternatively, put the blueberries on a freezer-safe plate, pour the ganache over top, and then separate with a fork.

Put plate in the freezer for a few more minutes.

Serve frozen and eat quickly before they melt.

Nutrition Information

Nutritional Analysis per serving    
Calories 64
Fat 5 grams    
Saturated Fat 3 grams
Carbohydrates 8 grams    
Fiber 2 grams
Net Carbohydrates 6 grams

Low Carb Praline Pumpkin Pie

Low Carb Praline Pumpkin Pie

Recipe courtesy George Stella

INGREDIENTS:

Praline Crust:
2 tablespoons hot melted butter
1/2 cup finely chopped pecans
1/2 cup sugar substitute (recommended: Splenda)
1/8 teaspoon salt
1/8 teaspoon ground cinnamon

Pie Filling:
1 (15-ounce) can no sugar added pumpkin filling
3/4 cup sugar substitute (recommended: Splenda)
1 tablespoon plus a dash pumpkin pie spice
1 1/4 cups heavy cream
4 eggs

Low Carb Whipped Cream, recipe follows.

DIRECTIONS:

Preheat oven to 350 degrees F.

Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.

Preheat oven to 425 degrees F.

Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into pre-baked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.

Low Carb Fresh Whipped Cream:
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1 teaspoon no sugar added vanilla extract

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.

Nutrition Information

Nutritional Analysis per serving
Calories 241

Fat 24 grams
Saturated Fat 12 grams

Carbohydrates 7 grams
Fiber 1 gram

Net Carbohydrates 6 grams

Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour 15 minutes
Yield: 12 servings

Episode#: LL1A13
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Amazing Wild Blueberry Salsa

Amazing Wild Blueberry Salsa

INGREDIENTS:

• 2 cups wild blueberries fresh or frozen (thawed)
• ½ med onion (red or white) diced small
• 1 jalapeño pepper, seeded and minced (add more to taste)
• 1 med red bell pepper, diced small
• 3 tablespoons chopped parsley or cilantro
• ¼ cup lime or lemon juice
• 1 teaspoon salt
• pinch of cinnamon

DIRECTIONS:

Combine all ingredients, folding in Wild Blueberries last. Refrigerate 1 hour or more to blend flavors. Serve with corn chips or use as a relish with meat and poultry dishes. Serves 6-8

Nutritional Information Per Serving:

30 calories; 0 g fat; 0 g saturated fat; 0 trans fat; 0 mg cholesterol; 290 mg sodium; 9 g carbohydrate; 3 g fiber; 0 g protein; 4% calories from fat; Vit.A. 10% DV, Vit.C 60% DV; Calcium 2% DV; Iron 2% DV

DV - Daily Value

Tenderloin with Spicy Gorgonzola, Pine Nut Herb Butter

Tenderloin with Spicy Gorgonzola-Pine Nut-Herb Butter     

Cook Time: 10 Minutes     Ready In: 25 Minutes
Yields: 8 servings

“Filet mignon steaks are grilled outdoors and dabbed with a spicy, Gorgonzola, pine nut, and herb butter. You can make the butter in advance and just leave it at room temperature to soften as needed.”

INGREDIENTS:

1/2 cup unsalted butter,softened
1/2 cup crumbled Gorgonzola or other blue cheese
3 tablespoons fresh thyme, minced
2 tablespoons fresh rosemary, minced
2 tablespoons fresh Italian parsley, minced
1 teaspoon crushed red pepper flakes
2 garlic cloves
1/4 cup pine nuts
kosher salt and freshly ground
pepper to taste
8 (8 ounce) beef tenderloin filets

DIRECTIONS:

1.     Preheat an outdoor grill for medium-high heat.

2.     Place the softened butter, Gorgonzola cheese, thyme, rosemary, parsley, red pepper flakes, garlic, and pine nuts into the bowl of a food processor. Puree until incorporated, taste, then season to taste with salt and pepper.

3.     Season the steaks on all sides with salt and pepper. Grill to desired doneness on preheated grill, about 5 minutes per side for medium rare. To serve, top each with about 2 tablespoons of the butter.

ALL RIGHTS RESERVED © 2007 Allrecipes.com

Leg of Lamb with Mint Sauce

This is a recipe from my friend, Dave. He’s over in London and sometimes he comes up with some great recipes. This is one of them.

Here’s what he says.

This side of the pond its called Lamb Shank, but whatever you call it, it’s great.

Dave

Roasted Spring Leg of Lamb with Sweet Mint Sauce

(makes 8 servings)

6 large cloves garlic, thinly sliced
2 tablespoons (8 g) chopped mint
1/2 teaspoon (2 g) chopped fresh rosemary
1 spring leg of lamb about 5 to 5 1/2 pounds (2250 to 2490 g) pounds, fat removed
1 teaspoon (5 ml) olive oil

Sweet Mint Sauce

1/2 cup, about 1/2 ounce (15 g), loosely packed fresh mint leaves
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) white wine vinegar
1 tablespoon (15 ml) water
1 large clove garlic, chopped
1/8 teaspoon (0.6 ml) sugar substitute or to taste
freshly ground pepper
1/8 teaspoon (0.6 ml) kosher salt

Pre heat oven to 450° F. (230° C, Gas Mark 8)).

Using a sharp knife, make slits 1 inch (2.5 cm) deep all over the lamb. Insert the garlic. In a small bowl, combine the mint and rosemary. Rub the lamb with the olive oil and the herb mixture.

Place the lamb on a rack in a roasting pan and roast for 30 minutes. Reduce the heat to 350° F(180°C, Gas Mark 4) and continue to roast until an instant meat thermometer placed in the thickest part of the meat, away from the bone, registers 135°F (57°C ) for rare or 140°F (60°C), about another 45 minutes.

To make sweet mint sauce: In a food processor or blender, place the mint, oil, vinegar, water, garlic, and sugar substitute. Process until smooth. Add the pepper and salt. Set aside until ready to serve.

To serve, slice thin slices of lamb and top each serving with 2 teaspoons (10 ml) of the mint sauce.

Per 4-ounce serving: 253 calories (47% calories from fat), 32 g protein, 13 g total fat (3.6 g saturated fat), 1 g carbohydrate, 0 dietary fiber, 184 mg potassium, 108 mg sodium

French Tortilla Toast

Low-Carb French Tortilla Toast

I have not tried this but it sure sounds good and pretty tempting. If you try this let us know how it turns out.

(1 serving)

INGREDIENTS:

* 2 whole-wheat or low-carb tortillas — cut in 1/4ths like a pizza I have great success with the low carb tortillas from The La Tortilla Factory
* 2 eggs
* 1 teaspoon cinnamon
* 1 teaspoon water
* 1 packet of Splenda (or other sugar alternative)
* 1 teaspoon butter (for frying)

DIRECTIONS:

Beat eggs with water until frothy. Mix in cinnamon and sugar alternative. Melt butter on a skillet set at slightly higher than medium heat. Cooking surface is ready when a drop of water will dance.

Dip the tortillas pieces in egg mixture and fry until both sides are golden brown.

Serve with butter and the Davinci syrup of your choice. Don’t forget, you might want to top them off with a few blueberries!

Sour Cream Chicken

Sour Cream Chicken

INGREDIENTS:

    * 6 boneless, skinless chicken breasts
    * 12 pcs bacon
    * 2 cups sour cream
    * 1/4 cup heavy cream
    * 4 Tablespoons soy sauce
    * 1/4 teaspoon ground ginger
    * Salt and pepper to taste
    * 3 Tablespoons butter

DIRECTIONS:

Preheat oven to 325°F.

Melt butter and distribute across the bottom and sides of a Corning or Pyrex casserole dish. Lightly fry bacon until partially done – not crisp. Wrap two pieces of pliable bacon around each chicken breast and arrange them in the baking dish.

In small bowl mix sour cream, cream, soy sauce, and ginger. Pour over chicken, salt and pepper top as you like, and bake in 325°F oven for two hours — the first hour foil or lid-covered and then uncover for the second half of the cooking time.

Serves 3.   4 net grams of carbohydrate per serving.

Chocolate Espresso Mousse

Decadent Chocolate Espresso Mousse
Serves 6

Rich and chocolaty, dense and airy at the same time, slightly bittersweet, all these terms fail to adequately describe the character of this bit of culinary decadence. Sure it takes a little bit of prep ahead of time, but the result is worth the small effort. As new research points to the heart healthy qualities of good chocolate, it’s decadence you can feel good about. We love to serve it in tiny ramekins, enough to give dinner guests just a taste. In that case, you can easily make 12 servings with this recipe.

Ingredients

4 ounces unsweetened premium chocolate, finely and evenly chopped
1 cup heavy cream, divided use
1 ½ teaspoons instant espresso powder, divided use
17 packets Splenda, divided use
1 tablespoon coffee liqueur
2 eggs
½ teaspoon pure vanilla extract

Directions

   1. In a large heatproof mixing bowl, stir 12 packets of Splenda into 1/3 cup of the cream.

   2. Create a double boiler by placing the bowl over a saucepan of simmering water and add the chocolate pieces and ¼ teaspoon of espresso powder. Stir frequently as the chocolate melts and often until it is completely smooth.

   3. Remove bowl from the heat, stir in the coffee liqueur. Set aside.

   4. In a separate medium heatproof mixing bowl, whisk the eggs, 3 packets of Splenda, and a tablespoon of water until well blended.

   5. Place this bowl atop the pan of barely simmering water and whisk constantly until the egg mixture thickens somewhat (ideally, until it reaches 160 degrees F. on an instant read thermometer).

   6. Remove the bowl from the heat and beat at high speed with an electric mixer for about 3 or 4 minutes, until the mixture attains the consistency of soft whipped cream.

   7. Fold one-quarter of the egg mixture into the melted chocolate. Then scrape in the remaining egg mixture, gently folding until the egg is just evenly incorporated. Don’t over mix or you will lose the light mousiness of the finished product.

   8. Divide the mixture evenly among ramekins and chill for at least one hour.

   9. Before serving, whip the remaining cream with the final 2 packets of Splenda and the remaining espresso powder until nearly stiff.

  10. To serve, top each mousse with a dollop of sweet espresso cream.

Nutritional Facts   7.1 net carbs  5.7 protein