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Category: Specialty (Page 19 of 24)

Flan Recipe

Ingredients:
3 egg yolks
2 eggs
1-1/2 cups heavy cream
1 cup water
8 packets Stevia
1 teaspoon almond extract
Cooking spray
2 tablespoons chopped almonds

Instructions:

Heat the oven to 350. Pour boiling water into a roasting tray a bit less then half full.

Mix the egg yolks, eggs, cream, water, stevia, and almond extract in a blender until very smooth. Pour into a 1 quart shallow baking dish.

Place the baking dish into the roasting tray and bake 30-35 minutes until a knife inserted in center comes out clean.

Spray a piece of plastic wrap with cooking spray and place over flan.

Refrigerate for 3 hours and garnish with chopped almonds.


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Almond Macaroon Cookies Recipe

Ingredients:
1 egg white
Stevia (See amounts below)
1 cup ground almonds

Instructions:

Beat egg whites until stiff peaks form. Add Stevia. Fold in almonds. Drop by teaspoonfuls full onto greased cookie sheet.

Bake at 375° F until golden brown or about 8 – 10 minutes.

Very light.

*Stevia is an herb and comes in many forms. Below is the amounts for this recipe.

12 packets Stevia Blend
6 teaspoons Spoonable Stevia Blend
1-1/2 tsp Stevia Extract Liquid
3/4 tsp Pure Stevia Extract Powder
1/6 tsp “Sweet Leaf” Stevia


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Diabetic Chocolate Cookies Recipe

Ingredients:
2 large egg whites, room temperature
1/4 teaspoon cream of tartar
12 packets Stevia blend
2 tablespoons unsweetened cocoa powder
1/8 teaspoon peppermint or mint extract

Instructions:

Preheat oven to 275. In batter bowl, beat egg whites on high speed of electric mixer until very foamy, about 20 seconds. Add cream of tartar and continue to beat 1-2 minutes of until soft peaks form. (Tips of peaks will curl down when beaters are lifted.) Continue beating on high speed, gradually adding Stevia in a slow, steady stream. (Do not add all of the Stevia at once.) Continue beating on high speed 3-4 minutes or until dissolved, mixture is glossy and stiff peaks form. (Tips of peaks will remain upright when beaters are lifted.)

Place cocoa powder in a shaker; sprinkle over egg whites. Using spatula, gently fold cocoa powder into egg whites just until cocoa powder disappears. Gently fold in peppermint extract.

Fill cookie decorating or cookie press with meringue mixture. Make mixture into small rosettes, about 1 1/2 inches in diameter, 1 inch apart. Refill decorator as needed.

Bake 1 hour. Meringues should look dry and have small cracks on the surface. Turn oven off and leave meringues in oven with door slightly ajar for 30-60 minutes or until meringues are thoroughly dry.

Yield: 36 meringue cookies

Variation: Cinnamon Chocolate Meringues: Omit peppermint extract. Combine 1/4 teaspoon ground cinnamon and Stevia in Step 1. Proceed as recipe directs.


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Pudding Recipe

Ingredients:
3 eggs
3/4 cup heavy cream
3/4 cup water
1 cup cottage cheese
1/2 cup stevia
1 tsp vanilla extract
Cinnamon

Instructions:

Combine all ingredients in blender until almost smooth.

Pour into 6, 6oz -175ml custard cups. Sprinkle with cinnamon.

Place in a baking pan. Pour hot water in pan to reach 1″ -25mm up sides of custard cups.

Bake at 350 F or 180 C for 35 minutes.


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Pumpkin Dessert Recipe

Ingredients:
1 cup whole milk ricotta
2 packets Stevia
1/2 tablespoon pumpkin spice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Whipped cream

Instructions:

Mix it together with a spoon. Make whipped cream topping.

1/2 cup servings =5 carbs


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Rice Pudding Dessert Recipe

Ingredients:
1 cup ricotta
2 packets Stevia
1/4 tsp. cinnamon

Instructions:

Mix it together with a spoon.


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Sugar Plum Recipe

Ingredients:
1/2 lb. cream cheese at room temperature
1/4 cup unsalted butter, at room temperature
4 packages. sugar-free strawberry Jell-o
24 whole cloves
1 1/2 cups unsweetened, desicated, long shred coconut

Instructions:

Beat the cream cheese and butter together until smooth. Beat in 3 packages of the Jell-o until well blended, then stir in the coconut. Sprinkle the one remaining package of Jell-o on a plate.

Form level tablespoons of the mixture into balls and roll in the Jell-o powder. Stick a clove into each ball.

Carb Count: 1 carb per piece. Makes 24 pieces.


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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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