Diabetes Support

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Category: Specialty (Page 21 of 24)

Cinnamon Meringues Recipe

Ingredients:
2 egg whites
1/4 teaspoon cream of tartar
12 packets Stevia
2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Dash salt

Instructions:

In a medium bowl, combine egg whites with cream of tartar and salt; beat until soft peaks form. Fold in cinnamon, Stevia, vanilla and almond extracts.

Drop by tablespoonfuls onto greased cookie sheets. Bake at 300 degrees F for 30 minutes.

Carb Count: 0.9 per serving. 4 servings.


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Cinnamon Spice Pork Rind Cake Recipe

Ingredients:
7 egg whites, room temperature
2 cups of pork rind flour
6 tablespoons spoonable Stevia (use more or less to adjust to personal tastes) See exchanges with different types of Stevia.
1/2 cup cinnamon
1 teaspoon ground nutmeg
1 tablespoon cinnamon extract
1 teaspoon baking powder
1 teaspoon baking soda
1 cup soured, scalded, heavy whipping cream
3/4 cup boiling water
4 egg yolks

Cream Cheese Frosting: 8 oz. cream cheese
1/4 cup butter
1 tablespoon vanilla
Stevia to taste

Instructions:

Make pork rinds into flour.

To sour the cream, add 2 tablespoons vinegar to the heavy whipping cream. To scald cream, bring to a slow boil and remove from heat immediately.

Preheat oven to 350F. Lightly grease one 16X16 rectangular cake pan, or two round 8 inch cake pans, or two 8X8 square cake pans. Set aside.

In a large bowl, add pork rind flour, sweetener, cinnamon, nutmeg, baking powder, and baking soda. Mix until thoroughly blended. Add scaled, soured cream and boiling water. Beat on low speed with an electric mixer, or with a hand whisk, until well blended. Add egg yolks and beat until smooth.

Beat egg whites until egg whites are thick and frothy. Use a hand mixer on high and continue beating egg whites until stiff, white peaks form. Gently fold in 1/4 of the egg whites into the cinnamon batter.

Fold in the remaining egg whites.

Bake for 30-35 min.

Mix ingredients for cream cheese frosting and frost, if desired.

Approximately 4-5 carbs per serving (1/16th of the cake)


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Cinnamon Twisters Recipe

Ingredients:
Pork Rinds
Stevia, 1 packet
Ground Cinnamon

Instructions:

Place all ingredients in a zip lock baggie and shake.

Carb Count: 1.8 carbs


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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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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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Creamy Chai Recipe

Ingredients:
1 cinnamon stick
10 whole cloves
1 tablespoon fennel seed
6 green cardamom pods
6 black peppercorns
1 tablespoon minced ginger root
1 bay leaf
4 bags Darjeeling tea
7 cups water
6-12 packets Stevia
1 cup half-and-half

Instructions:

Combine spices, ginger, bay, tea and water in a large pan over medium-high heat. Bring to a low boil, then quickly reduce heat to low and simmer for five minutes. Turn off heat, cover pot, and let steep for 10 minutes.

Line a sieve or colander with cheesecloth and set over a large bowl. Pour tea mixture into sieve, straining out solids.

Add Stevia and half and half, whisking to combine.

Transfer to a pitcher and serve warm, iced or blended.

Store chai in the refrigerator for up to three days.


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Cream Cheese Shake Recipe

Ingredients:
8oz Cream Cheese
1/4 Cup Whipping Cream
1-1/2 Cup Water
4 packets Stevia

Instructions:

Place cream cheese in a blender with the whipping cream and stevia. Blend.

Place shake into the freezer until cold.


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Egg Cream Recipe

Ingredients:
1/4 cup Cocoa Syrup (1/2 cup Stevia, 1/3 cup unsweetened cocoa powder, dash of salt, stirred together)
1 cup light cream
1/4 cup seltzer water or club soda, chilled
1/2 teaspoon vanilla

Instructions:

Gradually add 1/2 cup boiling water, stirring until smooth. Bring to boiling over medium heat, stirring constantly. Reduce heat. Simmer, uncovered, about 2 minutes. Remove from heat.

Stir in 1/2 teaspoon vanilla. Cool. Store in a tightly covered container in the refrigerator for up to 3 weeks. Makes about 1/2 cup. Let cool.

Divide light cream between two 8-ounce glasses. Stir 2 tablespoons seltzer water into each glass. Stir 2 tablespoons Cocoa Syrup into each glass. Serve immediately.

Makes 2 servings.


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