Louie’s Rhubarb Desert

Louie’s Rhubarb Desert

Louie posted this idea over at Dr. B’s forum.  Here’s what he has to say

I’ve always liked rhubarb, but rarely have bought it at the store over the years.  A patch of it was in our yard when we moved here 2 years ago which gave me the opportunity to bake with it more often.   I made this dessert yesterday to take to a get-together at the home of friend last night and it was really good.  There may be similar recipes on the forum, but I want to share it anyway. 

I followed a thread a couple of months ago about cereal recipes and from that, I made the following recipe, from Lynne I think. 

Flax Seed And Nut Granola (Low-Carb)  

(6 servings)   

INGREDIENTS:

•      1 cup flax seeds 
•      1 cup sunflower seeds 
•      1 cup unsweetened shredded coconut 
•      1 cup chopped pecans 
•      1 cup chopped walnuts 
•      1 cup chopped almonds 
•      1 stick of butter — melted 
•      2 teaspoons cinnamon 
•      2 teaspoons vanilla powder (sugar and alcohol-free) 
•      30 packets of Splenda (or other sugar alternative) 

DIRECTIONS:

In a large roasting pan, mix together flax seeds, sunflower seeds, coconut and nuts. Drizzle with melted butter. Stir in cinnamon, vanilla power and sugar substitute. Toast in the oven at 325 degrees for a half hour, stirring every 5 or 10 minutes. 

This recipe is delicious and we ate it only once as cereal.  After that I used it as a small, ‘palm-held’ snack and as a nutty sprinkle/topping for other dishes.  It makes such a large quantity that I store it frozen.  

Yesterday, I ground a bunch of it in the processor, mixed it with 1/2 stick melted butter, pressed it in an 8×8 pyrex dish, and baked it at 350 for 10 minutes.  Let it cool.
Meanwhile, I chopped 8 or so long stalks of rhubarb, cooked them on the stove, low to medium heat, with cinnamon, nutmeg, and sweetener (I used a combo of Stevia powder and Sweetzfree, but whatever you want would work). 

It cooks down to a typical fruit filling.  I let it cool as well.  When both the fruit and the crust were cool, I spread the fruit on top of the crust.

I whipped heavy cream stiff, adding a few drops of Sweetzfree and 1 tsp. vanilla, and spread it over the rhubarb filling.  I was going to sprinkle cinnamon on it for color, but instead sprinkled a little more of the cereal nut mix.  Let it chill for several hours.  It was delicious and I was pleased at how firmly the crust held together rather than crumbling.

I will make the same dessert sometime using zucchini, like the “mock apple pie” recipes you are probably familiar with.  I made one a few weeks ago that was very good, but I didn’t pre-bake the almond nut crust and it didn’t hold together like this rhubarb crust did.  This cereal recipe is very versatile for desserts.

I didn’t calculate the carbs, but since all the ingredients are allowable, Dan and I just had a small square and it was nicely satisfying.  We both like the tart/sweet combination.  If you like rhubarb you would like this dessert!………………Louie

Flourless Chocolate & Vanilla Marble Cake

Flourless Chocolate & Vanilla Marble Cake

Flourless chocolate cake with a swirl of cheesecake…yum! This is very rich, so a small slice is all you’ll need per person. To slice the marble cake neatly, use a hot knife (run it under hot running water and dry it). Wipe the blade clean between slices.

–by wicked noodle

NOTE: The original recipe calls for sugar. I am sure granulated Splenda will work just fine

INGREDIENTS:

Vanilla Batter:

8 ounces cream cheese, softened to room temperature
2/3 cup granulated sugar (Use Granulated Splenda)
1 large egg
1 teaspoon pure vanilla extract

Chocolate Batter:

10 ounces bittersweet chocolate, finely chopped
5 ounces unsalted butter, cut into 6 pieces
3 large eggs
1/3 cup granulated sugar (Use Granulated Splenda)
1 tablespoon dark rum or espresso (I would use Espresso to avoid the carbs)
1 teaspoon pure vanilla extract
1 pinch table salt
cocoa powder, for dusting

DIRECTIONS:

   1. Position an oven rack in the middle of the oven and heat the oven to 300°F Lightly grease a 9×2-inch round cake pan and line the bottom with parchment.

   2. Make the vanilla batter: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside.

   3. Make the chocolate batter: In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly. With a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 minutes. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.

   4. Combine and bake: Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they’re mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.

   5. Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes; don’t overbake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cool on a rack until just slightly warm, about 1-1/2 hours. Loosen the cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board. Remove the pan and carefully peel off the parchment. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert again onto a similar plate so that the top side is up. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight.

   6. Make Ahead Tips:

   7. Wrap the cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled. Slide the cake from the plate and wrap it again in plastic. Freeze for up to a month. To serve, unwrap the cake and set it on a flat serving plate. Cover with plastic wrap and thaw in the refrigerator overnight, or at room temperature for an hour or two.

Egg Muffins

Egg Muffins

INGREDIENTS:

12 eggs
1 cup grated cheddar cheese
3 green onions, minced
4 tablespoons mushrooms
6 slices Canadian bacon, chopped
1 teaspoon salt
1 teaspoon pepper

DIRECTIONS:

   1. In the bottom of prepared muffin cups layer the meat & veggies plus cheese & green onions. You want the muffin pan to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.

   2. Break eggs into large measuring bowl with pour spout, beat well. Pour egg into each muffin cup until it is 3/4 full. Stir slightly with a fork to mix veggies & meat. Bake 25-35 minutes until muffins have risen & are slightly brown & set.

No-Bake Cheesecake

A friend of mine sent me this recipe and she thinks it came from Kraft. But we’re not sure of the source of this goodie.

The original recipe calls for sugar but I’m sure granulated Splenda would do just fine. If you want to use liquid Sucralose or Stevia you will have to experiment. Also, I have a link to a wonderful crust alternative if you want to give it a try. Of course it would be fine with no crust at all!

No-Bake Cheesecake

INGREDIENTS:

1 (1/4 ounce) envelope unflavored gelatin
1/2 cup sugar **SUBSTITUTE with granular Splenda
1 cup boiling water
2 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla
6 ounces graham cracker pie crusts — Instead of this check out this crust. It’s a Chocolate-Almond Cheesecake Crust and LOW CARB!

DIRECTIONS:

   1. Mix gelatin and sugar. Add boiling water and stir until gelatin mix is dissolved.

   2. Beat cream cheese and vanilla with mixer until creamy.

   3. Gradually add gelatin mixture, beating until well blended after each addition.

   4. Refrigerate mixture for 45 minutes, stirring every 15 minutes.

   5. Pour into pie crust. Refrigerate 3 hours or until firm.

Asparagus Salad with Lemon Basil Mayonnaise

Asparagus Salad with Lemon Basil Mayonnaise

2 pounds asparagus
Lemon-Basil Mayonnaise (below)

Snap the ends off your asparagus where it wants to break naturally. Put it in a microwaveable casserole long enough to hold it without bending, or arrange spoke-fashion in a glass pie plate, with the tips in the center. Either way, add a tablespoon or two of water, cover (use plastic wrap to cover a pie plate) and microwave for just 4-5 minutes on high. Uncover immediately, drain, and chill.

When dinner rolls around, make your Lemon-Basil Mayonnaise, which is very easy.

Pull out your chilled asparagus, and divide it between 8 serving plates. Now spoon the Lemon-Basil Mayonnaise into a baggie. Snip a tiny bit off one corner, and squeeze cool abstract patterns of Lemon-Basil Mayonnaise over your asparagus. Garnish each plate with a basil leaf if you have some left over, and serve right away.

You could, of course, just serve a little puddle of mayonnaise on each plate for dipping, instead — easier, but not quite so cool looking.

8 Servings, using light mayonnaise in the dressing: 50 Calories; 3g Fat; 1g Protein; 6g Carbohydrate; 1g Fiber; 5g usable carbs.

Lemon-Basil Mayonnaise

Good on fish, chicken, vegetables, tuna salad, all sorts of things.

1/2 cup mayonnaise, regular or light
2 tablespoons lemon juice
2 tablespoons minced fresh basil
1 clove garlic, minced fine

Simply stir everything together. Heck, make a double batch!

Makes 2/3 cup, or 8 Servings

With light mayo: 36 Calories; 3g Fat; trace Protein; 3g Carbohydrate; trace Fiber; 3g usable carbs. This count can be dropped lower if you choose a very low carb light mayo.

With regular mayo: 12g Fat; trace Protein; trace Carbohydrate; trace Dietary Fiber, no usable carbs.

3 Minute Microwave Bread

Leesa found this recipe but I don’t have the link to the original recipe.

Three Minute Microwave Bread

It is the first bread recipe I’ve tried that doesn’t taste flaxy and it holds together well and makes a real sandwich.

INGREDIENTS:

2 tbsp almond flour (I used bob’s red mill blanched)
2 tbsp flax meal (I used golden flax ground in the coffee grinder)
1/4 tsp baking powder
a teeny bit of sweetener (about 1/4 of what you would put in a cup of coffee)
a pinch of salt
1 tbsp melted butter
1 egg

DIRECTIONS:

Melt butter in a square tupperware container. Beat in egg, add dry ingredients. Mix with a fork. Cover container with plastic wrap (I was out so I used a plastic bag held on with a rubber band) cut a small slit in the plastic wrap. Microwave on high for 1 minute 30 seconds.

NOTE FROM LEESA: This is the easiest, most breadlike gluten free bread I have ever tried. I had a ham and cheese sandwich last night that was lovely. I let the bread cool on a paper towel for a bit and then I split it sideways to make two pieces.

I think I’m going to dedicate a square tupperware to this recipe and cut a slit in the lid. the rubberband plastic bag thing is a bit of a pain. But I think it’s the cooking with a lid that makes it hold together. I think this recipe is a lot like Mandys best tasting microwave bread on this forum, but when I tried hers it was a bit crumbly.

Mimsey’s Eggplant Lasagne

Mimsey’s Eggplant Lasagne

As always, Mimsey comes up with delicious recipes and this one is no exception!. Thanks Mary!

Some similar recipes have been posted, but I’m going to give you my take on this. To make it easier, I used a Trader Joe’s pasta sauce (only 6 carbs per 1/2 cup) but home-made would be better! Also, I think 1/2 lb of crumbled, browned Italian sausage would be a good addition. You’ll need a nice casserole dish; judge the size by how much your two eggplants yield for two layers.

EGGPLANT LASAGNE

INGREDIENTS:

2 or 3 eggplants from your garden, peeled and cut in 1/2 inch thick slices
olive oil to brush the eggplants
6 to 8 oz Ricotta cheese
6 to 8 oz shredded Mozzarella cheese
1/2 cup grated Parmesan
1/2 cup minced fresh Basil from your garden
2 to 3 cups pasta sauce (your favorite)
Salt & pepper to taste

DIRECTIONS:

1. Prep all ingredients

2. Brush eggplant slices with olive oil on both sides & place on foil-lined broiler pan and broil for 5 to 15 (check often). Turn when browned and broil on the other side. You want them tender, not soggy. Remove & let cool when done.

3. Meanwhile, in a medium mixing bowl, break two eggs and beat lightly. Then add Ricotta, Mozzarella, Parmesan, and basil. Mix well & add salt & pepper to taste.

4. In the casserole dish, spread marinara sauce about 1/2 inch thick.

5. Add eggplant slices in first layer

6. Spread slices with about half the ricotta mixture

7. Add the second, and last, layer of eggplant

8. Layer more Ricotta on top.

9. Spread with remaining marinara sauce

10. Sprinkle remaining Parmesan generously over top

11. Bake uncovered in a 350 degree oven for about 30 minutes until sauce is bubbly and cheese topping is browned.

12. Let cool for at least 15 minutes before serving. Makes great leftovers.

Lindy’s Low Carb Cheesecake

Lindy’s Low Carb Cheesecake

(based on cheesecake recipe from Lindy’s Restaurant in NYC)

The filling:

2 1/2 lbs. cream cheese
1 1/4 cup Splenda (or equivalent)
3 tbsp. flour
1 1/2 tsp. grated orange rind
1 1/2 tsp. grated lemon rind
1/4 tsp. vanilla extract
5 eggs
2 egg yolks
1/4 cup heavy cream

The crust:

1 cup finely-ground almonds, walnuts or pecans
1/4 cup Splenda (or equivalent)
1 tsp. grated lemon rind
1/4 tsp. vanilla
1 egg yolk
1/2 cup butter, softened

Directions:

   1. Prepare crust by combining nuts, sugar, lemon rind and vanilla. Make a well in center and add egg yolk and butter. Work together quickly with hands until well blended. Wrap in waxed paper and chill thoroughly in refrigerator, about 1 hour.

   2. Prepare filling by combining cheese, sugar, flour, grated orange and lemon rind and vanilla. Add eggs and egg yolks, one at a time, stirring after each addition. Stir in cream. Set aside.

   3. Preheat oven to 400 degrees F. Butter bottom and side of a 9-inch spring-form pan.

   4. Put crust mixture into the spring-form pan and spread it out over bottom of pan. Crust should completely cover bottom of pan. Bake for 20 minutes. Cool.

   5. When the pan has cooked slightly butter the sides of the pan.

   6. Fill the pan with the cheese mixture. Bake in a 450 degree over for 12 to 15 minutes. Reduce temperature to 200 degrees and continue baking one hour. Remove from pan and cool completely.

   7. To serve, loosen pastry from side of pan with a spatula. Remove side of spring-form pan. Cut cheesecake into wedges.

Chicken with Lemon Sage Sauce

Found this on the Olive Garden’s web site.  It calls for flour but I am certain using Carbalose Flour would work just fine.  This sounds too delicious to pass up.

Chicken with Lemon Sage Sauce

Prep Time:  45 minutes
Cook Time:  45 minutes
Servings: 4

INGREDIENTS:

PICCATTA BATTER
6 eggs, whole
1/4 cup fresh parmesan cheese, grated
1/4 cup fresh Romano cheese, grated
2 Tbsp fresh parsley, chopped (or 2 tsp dry)
2 Tbsp fresh basil, chopped (or 2 tsp dry)

CHICKEN
4 ea 6oz. chicken breasts, boneless skinless, split
2 cups flour, seasoned with salt and black pepper
1/2 cup olive oil (or as needed)

LEMON SAGE SAUCE
1/4 cup shallots, finely chopped
1 Tbsp garlic, chopped
2 Tbsp fresh sage, finely chopped
2 Tbsp parsley, chopped (or 2 tsp dry)
1/4 cup lemon juice
1 Tbsp lemon zest
1/2 cup white wine
1 cup heavy cream
6 Tbsp unsalted butter, cold
Salt and pepper to taste

Procedures
Pre-heat oven to 350ºF.

DIRECTIONS:

PICCATTA BATTER

   1. COMBINE eggs, cheeses, parsley and basil together in a large mixing bowl.

CHICKEN

   1. POUND chicken breasts until ¼” thick. Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.

   2. HEAT olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side. Transfer chicken from skillet into a baking pan.

   3. BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.

SAUCE

   1. DRAIN 3/4 of the oil from skillet and add the shallots, garlic and herbs. Saute over medium heat until shallots are transparent. Add lemon juice, lemon zest, white wine and reduce liquid by 1/2. Add heavy cream and simmer until the sauce has thickened slightly.

   2. REMOVE pan from heat and whip in the cold butter. Season to taste with salt and pepper.

SERVE

   1. POUR ¼ cup of sauce on plate and place chicken on top. Serve immediately.

Better Than Boxed Pancakes

Lendag’s Better Than Boxed Pancakes

The recipe below takes one egg and makes 2 pancakes. Double or triple it to make more.

INGREDIENTS:

2.5 tablespoons vanilla protein powder. 
3/4 teaspoons baking powder 
1 egg 
1 teaspoon vegetable oil 
1 tablespoon DaVinci Sugar Free Syrup, flavor of your choice.  (You can substitute 1 teaspoon Splenda with 1/2 tbs vanilla and 1/2 tablespoon water) 
2 tablespoons water 

DIRECTIONS

Mix dry ingredients in a bowl. Add the egg, oil, Syrup or Splenda, and water.

If batter is too thick to pour easily, add another tablespoon or two of water to thin out. Stir. 

Fry in a pan or griddle as you would regular pancakes. Turn when bubbles appear at edges. 

Serve with sugar free syrup 

Approximate Nutritional Information:

For two pancakes made with DaVinci syrup: 1 gms carb 0 gm fiber.16 gms protein. 14 gms fat. 197 calories.