Wednesday, April 18, 2018

Making sugar-free apple crisp.


I make home made apple sauce. Cut up the peeled and cored apples and cook them in a small amount of water, un...til soft and most of the water is gone.


Add cinnamon only and use a potato masher to mash them. I make mine chunky, especially if I'm using it in crisp. Let cool


Spray olive oil (Pam now makes olive oil instead of that bad stuff) into a square pan.


put the cooled apple sauce in the bottom, saving a bit in a small bowl set aside. even it out in the pan.


Open a sugar-free white or yellow cake mix. I usually buy cupcake size, because I will use all of it.


Cover the apple sauce with a half of the regular sized cake mix and even out.


Cut pats of butter to cover the top. I use 16 pats in a square pan.


Put in oven at 350 degrees and bake until the top is nice and brown. I like mine kind of dark brown.


(Depending on the oven but it can take anywhere from 45 minutes to an hour but check it after a half hour)


Take the small bowl that was set aside to the computer and eat while the rest is baking.


We squirt a bit of sugar free caramel on top and whipping cream made with sugar substitute.

Monday, April 3, 2017

Caesar Dressing





1 cup mayonnaise
1 tbsp lemon juice
1 tsp Worcestershire sauce
1/2 tsp garlic, minced
1/4 tsp salt
1/8 tsp pepper
1/2 C parmesean cheese
1/4 cup almond or soy milk or half and half
1 tsp dry mustard
1 pkg sweetner


* Mix together and shake.
        NOTE: If too thick, add warm water or olive oil

Quick Alfredo Sauce

1/2 cup butter
2 tap garlic salt or garlic powder
1/8 tsp pepper
1 - 8 oz package of cream cheese
1 cup parmesan cheese
2 cups almond or soy milk

*Melt butter over medium heat
*Add cream cheese and garlic salt
*Whisk until smooth
*Add milk (A little at a time)
*Whisk out any lumps
*Stir in parmesan and pepper
*Remove from heat when desired thickness is reached
       NOTE: If it is too thick, add more milk.

8 carbs

REMINDER: I have tried all of these recipes and have liked them.

Alfredo Sauce

1/2 cup butter
2 tsp garlic salt or garlic powder
1/8 tsp pepper
1 8 oz package of cream cheese
1 cup parmesan cheese

*Melt the butter over medium heat
*Add cream cheese and garlic salt
*Whisk until smooth
*Add milk (A little at a time)
*Whisk out any lumps
*Stir in parmesan cheese and pepper
*Remove from heat when desired thickness is reached.
       NOTE: if too thick, thin out with soy or almond milk

Wednesday, September 18, 2013

Pumpkin pie with praline crust

This is a Dana Carpender recipe:

PUMPKIN PIE WITH PRALINE CRUST

I have made it and put in custard cups without the crust. You can also put it in a pie dish without the crust.

CRUST

Put 2 C pecans and 1/4 tsp salt in food processor

Chop pecans to a medium consistency

Add 2 1/2 T sugar substitute and 4 T butter

Turn on processor until well blended

Add 2 T water and blend again

At this point you will have a soft, sticky dough

Grease a pie plate (I found olive oil in spray cans)

Turn in dough and spread out with your hands - make sure there aren't any holes

Bake 18 minutes and let cool

FILLING

Combine 1 can pumpkin pie (15 oz) filling                                                       425 degrees

1 1/2 C heavy cream

3 eggs

3/4 C sugar substitute (I have added a little extra)

1/2 tsp salt

2 tsp blackstrap molasses

1 - 1/2 T pumpkin pie spice

Whisk together well

Pour into pie shell and bake 15 minutes

Lower temperature to 350 and bake 45 minutes or until a tooth pick comes out clean

Totals for filling:

31.3 Carbs - 26 Protein        

Cut into 6 pieces  5.2 Carbs each - 4.3 Protein

Sunday, April 7, 2013

Strawberry Cups

1 pkg sugar-free Jello (Strawberry)
1 C boiling water
frozen or fresh strawberries cut up (Can do without if you want)
3/4 C heavy cream

Heat water and dissolve jello
put into refrigerator for 10 minutes until mixture starts to thicken
add the cream and mix together until pink
add strawberries
pour into dessert cups and chill until solid.
put whipping cream and a half a strawberry on top

Pudding Frosting

1 pkg vanilla pudding (Sugar free)
8 oz Cream cheese
3 packs sweetner (Stevia)
1 C whipping cream

Whip cream cheese until smooth (Helps to have it soft to start, I leave it out at room temp until soft)

Add cream slowly until all blended in smoothly

Add sweetner and pudding (Some think the pudding is sweet enough)

Mix on high until stiff. If too stiff, add a bit of water. A few drops should do the trick