Post by cuteascountry_Shortcake on Feb 17, 2005 19:25:13 GMT -6
This is for Nancy whose husband has diabetes, from the 2/14 newsletter. I am on a low carb diet for health reasons (no sugar, little starch). Here are some
low-carb sugar free dessert recipes:
Basic COOKIES (TNT)
1-1/4 c. ground nuts (ground almonds, pecans, etc.)
1/2 c. Sugar twin
1 egg
1/4 teasp vanilla or other flavoring
1/4 c. butter, melted in the microwave
other spices, seasonings as desired (cocoa, lemon or orange peel, cinnamon, etc.)
Mix all ingredients. Form into small balls (more than a teaspoon but smaller than a tablespoon) and flatten. Bake on a greased cookie sheet for 20" at 350 degrees. Bottoms should be brown. Makes about 16 cookies. My favorite variation is adding a tablespoon of cocoa to the batter, increasing the Sugartwin by a tablespoon, and pressing a piece of Brazil nut on top of each cookie before baking.
Wow!
Low Carb PUMPKIN BARS (TNT, "too good to be legal")
1 c. ground nuts
1/2 teasp salt
1 teasp baking powder
1/2 teasp nutmeg
1/2 teasp cinnamon
a pinch ginger
3/4 c. Sugar Twin
2 eggs
3/4 c. canned pumpkin
1/4 c. oil
1/2 c. nuts (optional)
Mix dry ingredients. Beat eggs and add oil. Add pumpkin and mix well. Add dry ingredients to moist. Spread in greased small baking pan or casserole dish and bake at 350 degrees for 30 minutes.
Low Carb REFRIGERATOR FUDGE BROWNIES (TNT)
3 Tbsp cocoa
¼ lb. butter (half a stick)
1 teasp vanilla
2-1/4 c. ground nuts
14-1/2 oz. cream
½ c. Sugar Twin
dash salt
Mix cream, butter, and cocoa in a pot. Heat to boiling, then turn off the heat. Put in the vanilla, salt, ground nuts, and sweetener. Let cool for about 15". Pour into a casserole dish that has been buttered and "floured" with ground nuts. Chill. Keep refrigerated. Can add chopped nuts, or coconut.
DIET PEPPERMINT PATTIES (haven't tried this one yet)
4 oz cream cheese
1/2 teasp vanilla
1/4 c. butter
2 pkg Sugartwin
1/2 teasp peppermint extract (could use another flavor like orange)
Mix ingredients thoroughly with fork. Place in greased pan. Cut into small squares. Keep in the freezer.
BASIC CAKE (TNT, wouldn't be without this one especially around the holidays! The flavorings make it taste like bakery cake.)
1 c. butter
3/4 c. sugartwin
5 eggs
2 c. ground almonds
1 teasp baking powder
1 teasp vanilla
1/2 teasp lemon extract
1 teasp orange extract
Cream butter and sugartwin. Add eggs, Beating after each one. Add flavorings. Mix ground nuts with baking powder and
add to egg mixture a little at a time while beating. Spread in buttered cake pan and bake at 350º for 50-55 minutes.
NOTE: can be split and filled after baking with fillings or whipped cream. Makes one layer of a round cake.
Chocolate cake: add 4 Tbsp cocoa and 4 Tbsp extra sugartwin.
Mini-donuts in the oven: makes 2-1/2 dozen.
Autumn spice cake: leave out vanilla and lemon. Increase orange to 1-1/2 teasp. Add 1/2 teasp cinnamon, ¼ teasp nutmeg, and
1/8 teasp cloves. Stir in 1/2 c. chopped pecans. Muffins: fill muffin tins almost full and bake for 30-35 minutes.
NOTE: All of the above recipes were found by me on the Internet but have been tweaked to fit my taste, to make them work better, and the bar recipes weren't low carb when I found them. If I am violating copyright it is unintentional, as the TNT ones have been tweaked enough so I consider them "mine." I hope I'm not in error on this.
I have never used Splenda but I don't see any reason why these recipes shouldn't work just as well with Splenda as with Sugartwin.
If you would like more low carb dessert recipes please let me know. I have a good sugarless coconut macaroon recipe, a peanut butter/cocoa refrigerator fudge, a nice jello recipe and low carb ice cream. As you can see, I still love my sweets! If your husband likes the taste of pork rinds I have a snack recipe using those.
Jennifer in Wisconsin
Printed in the newsletter 2/17/05
low-carb sugar free dessert recipes:
Basic COOKIES (TNT)
1-1/4 c. ground nuts (ground almonds, pecans, etc.)
1/2 c. Sugar twin
1 egg
1/4 teasp vanilla or other flavoring
1/4 c. butter, melted in the microwave
other spices, seasonings as desired (cocoa, lemon or orange peel, cinnamon, etc.)
Mix all ingredients. Form into small balls (more than a teaspoon but smaller than a tablespoon) and flatten. Bake on a greased cookie sheet for 20" at 350 degrees. Bottoms should be brown. Makes about 16 cookies. My favorite variation is adding a tablespoon of cocoa to the batter, increasing the Sugartwin by a tablespoon, and pressing a piece of Brazil nut on top of each cookie before baking.
Wow!
Low Carb PUMPKIN BARS (TNT, "too good to be legal")
1 c. ground nuts
1/2 teasp salt
1 teasp baking powder
1/2 teasp nutmeg
1/2 teasp cinnamon
a pinch ginger
3/4 c. Sugar Twin
2 eggs
3/4 c. canned pumpkin
1/4 c. oil
1/2 c. nuts (optional)
Mix dry ingredients. Beat eggs and add oil. Add pumpkin and mix well. Add dry ingredients to moist. Spread in greased small baking pan or casserole dish and bake at 350 degrees for 30 minutes.
Low Carb REFRIGERATOR FUDGE BROWNIES (TNT)
3 Tbsp cocoa
¼ lb. butter (half a stick)
1 teasp vanilla
2-1/4 c. ground nuts
14-1/2 oz. cream
½ c. Sugar Twin
dash salt
Mix cream, butter, and cocoa in a pot. Heat to boiling, then turn off the heat. Put in the vanilla, salt, ground nuts, and sweetener. Let cool for about 15". Pour into a casserole dish that has been buttered and "floured" with ground nuts. Chill. Keep refrigerated. Can add chopped nuts, or coconut.
DIET PEPPERMINT PATTIES (haven't tried this one yet)
4 oz cream cheese
1/2 teasp vanilla
1/4 c. butter
2 pkg Sugartwin
1/2 teasp peppermint extract (could use another flavor like orange)
Mix ingredients thoroughly with fork. Place in greased pan. Cut into small squares. Keep in the freezer.
BASIC CAKE (TNT, wouldn't be without this one especially around the holidays! The flavorings make it taste like bakery cake.)
1 c. butter
3/4 c. sugartwin
5 eggs
2 c. ground almonds
1 teasp baking powder
1 teasp vanilla
1/2 teasp lemon extract
1 teasp orange extract
Cream butter and sugartwin. Add eggs, Beating after each one. Add flavorings. Mix ground nuts with baking powder and
add to egg mixture a little at a time while beating. Spread in buttered cake pan and bake at 350º for 50-55 minutes.
NOTE: can be split and filled after baking with fillings or whipped cream. Makes one layer of a round cake.
Chocolate cake: add 4 Tbsp cocoa and 4 Tbsp extra sugartwin.
Mini-donuts in the oven: makes 2-1/2 dozen.
Autumn spice cake: leave out vanilla and lemon. Increase orange to 1-1/2 teasp. Add 1/2 teasp cinnamon, ¼ teasp nutmeg, and
1/8 teasp cloves. Stir in 1/2 c. chopped pecans. Muffins: fill muffin tins almost full and bake for 30-35 minutes.
NOTE: All of the above recipes were found by me on the Internet but have been tweaked to fit my taste, to make them work better, and the bar recipes weren't low carb when I found them. If I am violating copyright it is unintentional, as the TNT ones have been tweaked enough so I consider them "mine." I hope I'm not in error on this.
I have never used Splenda but I don't see any reason why these recipes shouldn't work just as well with Splenda as with Sugartwin.
If you would like more low carb dessert recipes please let me know. I have a good sugarless coconut macaroon recipe, a peanut butter/cocoa refrigerator fudge, a nice jello recipe and low carb ice cream. As you can see, I still love my sweets! If your husband likes the taste of pork rinds I have a snack recipe using those.
Jennifer in Wisconsin
Printed in the newsletter 2/17/05