|
Post by plfreitag on Sept 9, 2006 11:45:55 GMT -5
Ha...made my own folder. ;D
|
|
|
Post by plfreitag on Sept 9, 2006 11:59:57 GMT -5
1 3/4 cups AP flour
2/3 cups Splenda
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup or so mashed ripe banananana (2-3, a little extra is okay because it adds moisture)
1 tsp vanilla or almond extract
1/3 cup oil...do NOT use shortening or margarine...the Splenda will make it too dry if you do
2 tbsp milk
2 eggies
1/4 chopped nuts, the recipe says...I use closer to 1/2 cup 'cause I like my bread to be nutty
Mix dry stuff in big bowl. Add banananas, eggs, milk, oil and vanilla and mix well. Fold in nuts. Baked in 8 or 9 inch greased loaf pan at 350 degrees F for 55-60 minutes or till it passes the toothpick test.
Option: Use one banananana and half a cup of unsweetened applesauce; add 1/2-1 tsp cinnamon.
|
|
|
Post by plfreitag on Sept 9, 2006 12:04:20 GMT -5
Low Carb Cheesecake Recipe
I love cheesecakes, and I know many other people do too. In my opinion this is the ultimate low carb cheesecake recipe out there. Of course, there are many different types of possible low carb cheesecake recipes and we don't all have the same tastes. So you may wish to alter this cheesecake recipe to suite your own needs. My mouth is watering already, so let's get on with it!
This low carb cheesecake recipe substitutes sugar for Splenda. There are many other types of low carb sweetener you could use, so if Splenda isn't available, just substitute for what you have available. Remember that 1 tsp of one type of sweetener isn't always equal to 1 tsp of another brand. So please check to make sure you get the right sweetness for your low carb cheesecake.
Low Carb Cheesecake: Base 2/3 cup finely ground nuts 1 1/4 cups Splenda 1/4 cup margarine 3/4 cup almond flour Using your hands, mix together well and then pack firmly pack into the base of a 10" cheesecake pan covering the bottom evenly.
Low Carb Cheesecake: Filling 24oz (3 8oz packets) of softened cream cheese. 1 1/4 cups Splenda 4 large eggs 1 tsp vanilla (sugarfree extract) 1 cup of thick whipping cream 1/2 tsp almond extract Beat together Splenda and cream cheese in a large bowl until creamy. Add in 1 egg at a time whilst continuing to beat mixture to desired consistency. Mix in remaining ingredients.
Pour or spoon the low carb cheesecake filling into the 10" pan.
Bake for 1 hour at 350 deg F. Turn off heat and leave in the oven with door closed 1 more hour.
Run a knife around the edge of the cheesecake and leave to cool. Then refrigerate for a further hour until completely set.
Low Carb Cheesecake: Topping Simply select some low carb berries and sprinkle with a selection of roughly chopped nuts.
swiped from carbohydrate-counter.org
|
|
|
Post by plfreitag on Sept 9, 2006 12:13:14 GMT -5
Now my son in law loves this stuff and he doesn't like diet ANYTHING!!!
Ingredients: Jello 1 package sugar-free lime 2 tbsp. key lime juice (optional) 1/3 cup boiling water 1/3 cup cold water 2 8-oz packages cream cheese, softened 1/2 cup heavy cream 1 package sweetener (e.g. Equal or Sweet' 'N' Low) or 1-2 tsp. Splenda 1 tsp. coconut extract 1 cup pecans, ground 1 tbsp. butter How To Prepare: Melt butter in a small bowl. Add ground nuts, sweetener and half the coconut extract. Pour all unto the bottom of a pie pan except for 2 tbsp. A clear glass pan is pretty. Spread all over bottom of pan and put in fridge to chill.
In a small bowl whip the heavy cream until peaks form. Set aside. While it is being whipped you can bring water to boil. Mix the Jello with 1/3 cup boiling water until all the gelatine has dissolved. Then add cold water and stir. When gelatine is dissolved add the key lime juice if desired.
For the next step I have found you need a big bowl with HIGH sides. (NOTE BY TRISHA...PAY ATTENTION TO THAT...HIGH SIDES OR WEAR IT!!!) Slowly add in the cream cheese (I add each 8-oz package in 4 chunks) and continue to beat with a mixer at slow speed. After all cream cheese is added put in the remaining coconut extract and beat at high speed until smooth. Then using low speed blend in the whipped cream.
Using spatula, scrape into the pie pan and spread around. Sprinkle remaining nuts on top. Chill for at least 2 hours so jello can set.
Entire recipe has 44g carbohydrates and 10g fiber and should serve 6-8.
from lowcarbfriends.com
|
|
|
Post by plfreitag on Sept 9, 2006 12:17:30 GMT -5
Ingredients:
16 ounces cream cheese -- softened 1 1/2 cups artificial sweetener -- or 36 packets 1 tsp Vanilla extract 1 tsp nutmeg -- 1 tsp cloves 1 tsp ginger 1 tsp allspice 1 tsp cinnamon - or-5 tsp pumpkin pie spice 6 Eggs 29 ounces pumpkin, canned -- not pumpkin pie mix How To Prepare: Preheat oven to 350 degrees F. In large mixing bowl beat cheese until creamy. Add spice and sweetener. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla. Spray 13"x9" GLASS baking dish with non-stick cooking spray.Pour into baking dish. Bake in 350 oven for 50-60 minutes or until knife comes out clean.
Chill at least three hours. Carbs per serving: 126g carbs total
from lowcarbfriends.com
|
|
|
Post by admin on Sept 9, 2006 18:25:42 GMT -5
Cool Trisha. I was hoping someone would do that!!!! Thanks, now I can concentrate on just STevia. You and anybody else can help fill out information in other categories any time your little internet surfin hearts desires!!! Elaine
|
|
|
Post by plfreitag on Sept 26, 2006 15:44:31 GMT -5
Sugar Free Dirt Pudding
1 big package sugar-free chocolate pudding 2 1/2 cups low-carb milk 1 small container sugar-free Cool Whip 1 package sugar-free chocolate cookies with the creme in them
Mix the pudding with the milk in a large bowl. Add in 2/3 of the Cool Whip. Crumble and sprinkle 1/2 of the cookies into this mixture. Lick your fingers. Mix all this stuff together. Spoon the rest of the Cool Whip on top of the mixed stuff. Crumble and sprinkle half of the rest of the cookies on top of it all. Lick your fingers again. Put the bowl in the fridge for a while. Take the rest of the cookies in the other room and eat them.
I didn't specifically list Splenda in here but that's what's in the cookies I use and in the sugar-free Cool Whip.
|
|
|
Post by admin on Sept 27, 2006 10:21:25 GMT -5
YUMMY YUMMY!!! These recipes look good Trisha!! You go girl !!!! (grin) Elaine
|
|
|
Post by plfreitag on Oct 21, 2006 9:28:07 GMT -5
1/3 cup oil 1/2 cup equivalent brown sugar substitute mixed with enough Splenda to make 1/2 cup total 2 eggs 1 1/2 cup uncooked quick oats 1 1/4 cup all purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 1 1/2 tsp ground cinnamon 1 cup applesauce, unsweetened 1 cup raisins
Mix all ingredients except raisins well. Add 2 tbsp water and blend thoroughly. Fold in raisins. Spoon into 12-14 greased or papered muffin cups and bake at 400 degrees F 20-25 minutes. Cool 5 minutes before removing from pan.
tweaked by me, original recipe from cooks.com
|
|