1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (136 page)

1 pinch salt

1 teaspoon vanilla extract

½ teaspoon maple extract

Simply whisk everything together and pour the mixture into a 6-cup (1.4-L) glass casserole dish you’ve sprayed with nonstick cooking spray. Put
the casserole dish in a slow cooker and pour water around it to within 1 inch (2.5 cm) of the rim. Cover the slow cooker, set it to low, and let it cook for 4 hours.

When the time’s up, turn off the slow cooker, remove the lid, and let it sit until the water is cool enough so that you can remove the casserole dish without risk of scalding. Chill well before serving.

Yield:
6 servings

Each with 6 g protein, 2 g carbohydrate, 0 g dietary fiber, 2 g usable carbs. (Counts do not include polyols in pancake syrup.)

This is very much like the filling of a pumpkin pie without the crust. The pecans add a little textural contrast.

15 ounces (420 g) canned pumpkin

1 cup (240 ml) Carb Countdown dairy beverage

½ cup (120 ml) heavy cream

cup (80 ml) sugar-free pancake syrup

cup (8 g) Splenda

½ teaspoon maple flavoring

3 eggs

1 pinch salt

1 tablespoon (5.1 g) pumpkin pie spice

cup (35 g) chopped pecans

1½ teaspoons butter Whipped Topping (page 552)

In a mixing bowl, preferably one with a pouring lip, whisk together the pumpkin, Carb Countdown, cream, pancake syrup, Splenda, maple flavoring, eggs, salt, and pumpkin pie spice.

Spray a 6-cup (1.4-L) glass casserole dish with nonstick cooking spray. Pour the custard mixture into it. Place it in a slow cooker. Now carefully fill the space around the casserole dish with water up to 1 inch (2.5 cm) from the rim. Cover the slow cooker, set it to low, and let it cook for 3 to 4 hours.

Remove the lid, turn off the slow cooker, and let it cool until you can remove the casserole dish without scalding your fingers. Chill the custard for at least several hours.

Before serving, put the pecans and butter in a heavy skillet over medium heat and stir them for 5 minutes or so. Set aside. Also have the Whipped Topping made and standing by. Serve the custard with a dollop of Whipped Topping and 1 tablespoon (6 g) of toasted pecans on each serving.

Yield:
6 servings

Each with 7 g protein, 10 g carbohydrate, 3 g dietary fiber, 7 g usable carbs. Carb count does not include polyol sweetener in sugar-free syrup.

This is a great dessert for any of you pumpkin pie freaks out there!

15 ounces (420 g) canned pumpkin

1 cup (240 ml) Carb Countdown dairy beverage

3 eggs

¼ cup (60 ml) sugar free pancake syrup

½ cup (12 g) Splenda

1 tablespoon (5.1 g) pumpkin pie spice

½ teaspoon maple flavoring

½ cup (65 g) chopped pecans—toasted

Cinnamon

This is simple: Combine everything but the pecans and cinnamon in a mixing bowl and whisk together well. Spray a 1½-quart (1.4-L) casserole dish or other heat-proof dish that fits into your slow cooker with nonstick cooking spray. Pour the pumpkin mixture into the casserole dish. Now put the casserole dish in your slow cooker and carefully pour water around it to within 1 inch (2.5 cm) of the rim.

Cover, set the slow cooker to high, and let it cook for 4 hours. When the time’s up, turn off the pot, uncover it, and let the whole thing cool until you can remove the casserole dish without scalding your fingers. You can chill this or serve it warm. Either way, scatter those toasted pecans over each serving and dust each with just a little cinnamon. You can also add whipped cream if you like, but it’s not essential.

Yield:
6 servings,

Each with 7 g protein; 10 g carbohydrate; 3 g dietary fiber; 7 g usable carbs. Carb count does not include polyol sweetener in sugar-free syrup. Analysis does not include whipped cream.

Don’t save this just for dessert—it makes a lovely breakfast, too.

1 cup (240 ml) heavy cream

1 cup (240 ml) half-and-half

3 eggs

cup (8 g) Splenda

1 teaspoon lemon extract

½ teaspoon vanilla extract

2 tablespoons (16 g) vanilla-flavored whey protein powder

Pinch of salt

Grated rind of ½ lemon

Preheat the oven to 300°F (150°C, or gas mark 2).

Put all the ingredients in a blender and blend well.

Spray a 1-quart (960-ml) casserole dish with nonstick cooking spray and pour the mixture into it. (If you prefer, use individual custard cups.) Place the casserole dish or custard cups in a larger pan filled with hot water and place the entire thing in the oven. Bake for 2 hours. Cool and chill well.

Yield:
4 generous servings

Each with 8 grams of carbohydrates, a trace of fiber, and 13 grams of protein.

This is pretty darned simple, but it’s delicious, with a sunny lemon flavor.

1 package (4-serving size) sugar-free lemon gelatin

¾ cup (180 ml) boiling water

3 ounces (85 g) Neufchâtel cheese or light cream cheese, softened

½ cup (120 ml) cold water

1 teaspoon grated lemon rind

¾ cup (180 ml) heavy cream

2 teaspoons sugar-free vanilla instant pudding mix

2 tablespoons (15 g) almond meal

½ teaspoon polyol sweetener

Put the gelatin and the boiling water in a blender and run it for a minute or so to dissolve the gelatin. Cut the Neufchâtel cheese into chunks, add it to the blender, and run the blender again until the mixture is smooth, about 1 more minute. Now add the cold water and the grated lemon rind and run it one more time to blend.

Pour the gelatin mixture from the blender jar into a mixing bowl and stick it in the fridge. You’re going to chill it until it’s just starting to thicken a bit.

Use an electric mixer to whip the heavy cream with the vanilla pudding mix until you have a good, thick whipped topping. (Don’t overbeat, or you’ll get vanilla butter!)

When the gelatin is starting to thicken, fold ½ cup (40 g) of the whipped topping gently into it until everything is well blended. Pour into four pretty dessert dishes. Put the dessert dishes and the leftover whipped topping in the fridge. Let the mousse chill for at least a couple of hours.

Sometime before dinner, stir the almond meal with the polyol sweetener in a skillet over medium heat until it just gets a hint of golden color. Remove from heat.

When dessert time rolls around, top each serving of mousse with a little of the leftover whipped topping and 1½ teaspoons of the toasted almond meal and serve.

Yield:
4 servings

Each with 7 g protein; 4 g carbohydrate; trace dietary fiber; 4 g usable carbs. Carb count does not include polyol sweetener.

This is the very first low-carb dessert I came up with, and it still blows people away.

1 package (4-serving size) chocolate sugar-free instant pudding mix

1 package (10 ounces, or 280 g) soft tofu

1 heaping tablespoon (6 g) unsweetened cocoa powder

¼ to ½ teaspoon instant coffee crystals (use more if you like mocha flavoring.)

1 to 1½ cups (240 to 360 ml) heavy whipping cream, chilled

Use an electric mixer to beat the pudding mix, tofu, cocoa powder, and coffee crystals until very smooth.

In a separate bowl, whip the cream until just about stiff.

Turn the mixer to its lowest setting, blend in the pudding mixture, and turn off the mixer— quickly. (If you over-beat, you’ll end up with chocolate butter.)

Yield:
Made with 1 cup (240 ml) of heavy cream, you’ll get 6 servings

Each with 8 grams of carbohydrates and 1 gram of fiber, for a total of 7 grams of usable carbs and 5 grams of protein. Made with 1½ cups (360 ml) of heavy cream, your yield increases to at least 7 servings, each with 7.5 grams of carbohydrates and just under 1 gram of fiber, for a total of about 6.5 grams of usable carbs and 4 grams of protein. (I like this made with the smaller amount of cream, for a sturdier texture, but I know folks who like it with the larger amount, for a fluffier texture. It’s your choice.) Carb count does not include polyol sweetener.