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Category: Diabetic Recipes (Page 60 of 66)

Coeur La Creme French Dessert Recipe

Ingredients:
4 ounces cream cheese
1/2 cup cottage cheese
1/4 cup sour cream
1/2 cup heavy cream
2 packets stevia – sugar substitute
1 teaspoon vanilla extract

Instructions:

Poke several holes in bottoms of disposable muffin tins. Wet a large square of cheesecloth, wring out, and fold in half. Drape cheesecloth over tin and press into molds, leaving a 2 inch overhang along border of tin.

In food processor, combine cream cheese, cottage cheese, and sour cream until smooth, scraping sides occasionally as needed, transfer to medium bowl.

With an electric beater, whip heavy cream, stevia, vanilla and salt in a bowl until stiff. In three additions, fold whipped cream into cheese mixture. Divide among tins, cover with overhanging cheesecloth.

Place tin on rack over baking sheet. Refrigerate 24 hours or until solid. To un mold, take cheesecloth off tops of molds and invert tin onto a platter. Remove tin and gently pull off cheesecloth.


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Baked Cottage Cheese Custard Recipe

Ingredients:
3 eggs
3/4 cup heavy cream
3/4 cup water
1 cup cottage cheese
12 packets Stevia
1 teaspoon vanilla
Cinnamon

Instructions:

Combine all ingredients EXCEPT cinnamon in the blender. Blend until almost smooth.

Pour into 6 – 6 oz. custard cups. Sprinkle with cinnamon.

Place in a large baking pan, and pour hot water in pan to reach 1 inch of custard cups. Bake at 350°F-180°C for 30-35 minutes. Refrigerate.

Carb Count: 2.3 per serving. Serves 6.


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Earl Grey Chocolate Pots De Creme Recipe

Ingredients:
1-1/2 ounces unsweetened baking chocolate, coarsely chopped
1 cut heavy cream
2/3 cup water
3 Earl Grey tea bags
4 large egg yolks
5 tablespoons granular stevia
Whipped cream, sweetened with stevia (optional)

Instructions:

Heat over to 350 F. Place chocolate in a small bowl. In a small saucepan over medium heat, bring cream and water to a simmer. Remove from heat. Pour just enough cream mixture over chocolate to cover (about 1/2 cup).

Add tea bags to remaining cream mixture in pan, steep 10 minutes. Squeeze tea bags over mixture, remove.

Whisk chocolate mixture until smooth. Whisk egg yolks and sugar substitute into the warm cream mixture in saucepan until well mixed, then whisk in the chocolate until smooth.

Pour mixture thorough a sieve into four 4-ounce custard cups. Place cups in a large roasting pan. Place roasting pan in oven and carefully pour boiling water into pan until water comes halfway up side of cups. Cover entire pan with foil and bake 33 to 35 minutes until custards are set but slightly jingly in center. Let stand in pan at room temperature 15 minutes.

Remove cups, cover with plastic wrap (stretch wrap over edges of cup so wrap does not touch custard) and refrigerate until cold. Serve topped with a dollop of whipped cream, if desired.


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Egg Custard Recipe

Ingredients:
1 pint of heavy whipping cream
3 large eggs
3 tablespoons real vanilla extract
8 packets Stevia

Instructions:

Hand mix eggs and vanilla, blend in cream and Stevia with a series of gentle turns until mixture is smooth. Pour into 6 custard cups (go ahead & invest in a set – you won’t regret it!) that are standing in a pan with about 1 inch of hot water (not boiling).

Cook in oven at 325 degrees for about 30-35 minutes until a knife inserted in center of one of the cups comes clean (since oven temperatures vary, keep checking every 5 minutes if necessary – do not overcook).

Take out of water and set on top of the oven to cool for 30 to 45 minutes.

Sprinkle another packet of Stevia on top and enjoy! Unused portions can be refrigerated.

A lighter texture can be achieved substituting half & half for the heavy cream. (Less than 5 grams carbohydrates per serving.)


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French Silk Pie Recipe

ingredients:
1/2 cup butter, softened
16 packets Stevia
2 oz unsweetened baking chocolate
1 teaspoon vanilla
2 eggs

Instructions:

Cream butter and Stevia together.

Melt chocolate and blend into butter mixture when cooled. Stir in vanilla. Mix eggs and add them to the mixture.

Beat well with mixer until smooth. Chill 1-2 hours minimum. Top with whipped cream, if desired.

4 Servings.


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Almond Balls Recipe

Ingredients:
1 1/2 teaspoon almond extract
1 packet Stevia
1 tablespoon coconut
3 tablespoon butter
1 tablespoon Mascarpone cheese

Instructions:

Mix extract and Stevia.

Mix butter and mascarpone cheese. Roll this mixture into 1/4″ balls then roll in mixture.

Servings 10


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Fudge Recipe

Ingredients:
2 tablespoons butter
1 square unsweetened baking chocolate, 1 ounce
1/3 cup ricotta cheese
2 scoops whey protein Isolate, chocolate
1 teaspoon vanilla
2 packets Stevia
1/2 cup toasted slivered almonds

Instructions:

Melt butter and chocolate over very low heat.

Stir in cheese, vanilla, Stevia, and protein powder, mixing well. Stir in nuts.

Let cool a few minutes, then drop onto foil lined cookie sheet. Freeze.

The protein powder gives it the texture of sugar-laden fudge.

The chocolate gives it the richness of real fudge.

Carb Count: 2 carbs per serving. Serving Size : 16.


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Almond Smoothie Recipe

Ingredients:
2 scoops whey protein powder (get low carb brand)
1 teaspoon flax oil
1/4 cup raw almonds
1/2 cup frozen blueberries
1 ounces pure water
1/4 teaspoon cinnamon

Instructions:

Mix all the ingredients in a blender and serve.


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Chocolate Almond Coffee Recipe

Ingredients:
1 cup strongly brewed hot coffee
Stevia, to your liking
2 teaspoons unsweetened cocoa powder
1/4 teaspoon almond extract

Instructions:

Combine all ingredients in beverage mug until blended. Serve immediately.

1 g, carbohydrate. Makes 1 serving.


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Cocoa Moco Drink Recipe

Ingredients:
1 cup water
1/2 cup heavy cream
2 tablespoons unsweetened cocoa — Hershey’s
1/2 packet Stevia
1 teaspoon cinnamon
1 1/2 teaspoons instant vanilla coffee
1 dash vanilla extract

Instructions:

Preparation: bring water, cocoa, sweetener and cream to boil – stirring constantly to avoid clumping.

Remove from heat. Add coffee, vanilla and cinnamon.

Stir. Serve.

Carb Count: 2.33 g


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Page 60 of 66

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