HOLIDAYS: 2014: CATHEDRAL JELLO MOLD(click here to print)

Cathedral window jello mold dessert

It is obviously a description of the appearance of this dish. Brightly colored cubes of jello embedded in a creamy mold. I used a silicone Bundt pan for the mold but you can use any deep bowl.
Ingredients:
• 2 packs of clear unflavored gelatin
• 1 pack of sugar-free red gelatin...USE KROGER BRAND
• 1 pack of sugar-free green gelatin  USE KROGER BRAND
• 1 c. of cream
Instructions

Empty the contents of the red and green gelatin into two separate sauce pans. Pour 1 cup of water into each pan. Stir to dissolve the gelatin granules. Cook over medium heat, stirring often, just until the mixtures start to bubble. Pour into two separate trays and allow to cool and set.
When the green and red gelatin have set, cut into one-inch cubes. Pour into the mold. Stir lightly to distribute.
Empty the contents of the two packs of unflavored gelatin into a clean sauce pan. Place the cream in a measuring cup and add enough water to measure 2 cups. Pour into the sauce pan, stirring to dissolve the gelatin. Cook over medium heat, stirring, just until the mixture starts to bubble. Pour the white gelatin into the mold. Do this little by little so that each time you pour, a few of the red and green cubes float. That way, the red and green cubes are distributed rather than remaining at the bottom. Cool and chill the gelatin for a couple of hours before serving.
Cooking time (duration): 30 minutes
Number of servings (yield): 6

Recipe submitted by Linda Kruse

HOLIDAYS 2014: WASSAIL PUNCH (click here to print)

WASSAIL PUNCH

INGREDIENTS: 1 cup Fructevia, Steviva Brand Stevia Blend

4 cups water
2 cinnamon sticks
1 slice fresh ginger root
2 cups lemon juice 
4 cups diet Ocean Spray Cranberry Juice
 8 cups Alpine sugar free spiced apple cider mix (prepare as package directs) (you can eliminate the extra spices)
8 whole allspice berries
1 tablespoon whole cloves

DIRECTIONS:
In a large saucepan, combine Fructevia, Steviva Brand Stevia Blend
or Steviva Brand Stevia Powder and water. Boil for 5 minutes. Remove from heat, and add cinnamon sticks, allspice berries, cloves, and ginger. Cover and let stand in warm place for 1 hour.

Strain liquid into a large pot. Just before serving, add juices and cider and quickly bring to boil. Remove from heat and serve.

Option: Add good Brandy to taste

serves 16; 20 g. carbs

Note:  If you can find diet cranberry-apple juice combination the carbs could be cut in half

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HOLIDAYS 2014: CHOCOLATE RASPBERRY MACAROONS(click here to print)

CHOCOLATE RASPBERRY MACAROONS

2 cups blanched almonds

1/2 cup Swerve (or erythritol and 1 tsp stevia glycerite)

3 large egg whites

3/4 tsp Celtic sea salt

3 TBS Swerve (or Erythritol)

3 TBS unsweetened cocoa powder

GANACHE:

3 oz unsweetened chocolate, finely chopped

1/3 cup vanilla almond milk (or heavy cream)

Swerve or stevia glycerite (to taste)

1 TBS coconut oil or butter, softened

1/16 tsp raspberry extract

Directions

1. Place 1/2 cup Swerve or erythritol in a coffee grinder/food processor and blend until a fine powder (or use confectioners Swerve).
2. Line 2 baking sheets with parchment paper. Pulse almonds with 1/2 cup Swerve in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl (or use blanched almond flour).

In another bowl, beat egg whites with an electric mixer at medium speed until they just hold soft peaks. Add Swerve, cocoa powder and salt, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks.

Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate). Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.

Preheat oven to 300 degrees F. Bake cookies for 20-30 minutes or until crisp and edges are just slightly darker. Cool completely on sheets on racks, about 30 minutes.

For the ganache: Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water) Remove bowl from heat, then add coconut oil or butter and raspberry extract, stirring until butter is melted.

Let stand at room temperature until cooled completely and slightly thickened. Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.

2.8 g. carbs; makes 30 cookies

HOIDAYS 2014: MERINGUE FUDGE DROPS(click here to print)

MERINGUE FUDGE DROPS

2 egg whites
1/8 tsp. cream of tartar
1/8 tsp. salt
1/3 cup granular Splenda
1/4 tsp. almond extract
2 tbs. chopped pistachio nuts

preheat oven to 250 degrees. Beat egg whites with cream of tartar and salt until soft peaks form. Add sugar a tablespoon at a time, beat until very stiff. Mix in extract. Drop from teaspoon onto ungreased cookie sheets covered with parchment paper. Shape each into a mound the size of a small walnut; using a spoon, make a depression in center of each cookie. Bake at 250 degrees about 30 minutes. Cool cookies. Fill depression with teaspoon of fudge filling. sprinkle with nuts. makes 5 dozen
Note: your egg whites will beat better if they are at room temperature.

Fudge Filling
1/4 cup butter
1/2 cup sugar free semi-sweet  chocolate chips (Herseys)
2 egg yolks



Melt butter with chocolate in saucepan. Beat egg yolks slightly. Blend egg mixture into chocolate. Cook over low heat 1 minute. Stir constantly. Remove from heat. stir until cool. makes 5 dozen; 4 g. carbs

VEGETABLE SIDE DISH: MEDITERRANEAN BAKED SPINACH(click here to print)

MEDITERRANEAN BAKED SPINACH



1 pound baby spinach leaves
6 cups boiling water
4 eggs
1/4 cup milk
4 ounce (1/2 of 8 oz. pkg.) Cream cheese softened
1 cup crumbled feta cheese with basil and tomatoes, divided

heat oven to 350 degrees. place spinach in colander in sink. Pour boiling water over spinach, cool. Meanwhile beat eggs and milk with wisk in large bowl until well blended. Add cream chsse; mix well. Stir in 1/2 cup feta. Squeeze excess moisture from spinach; stir into cream cheese mixture. Spread into a 2 qt. baking dish; top with remaining feta. Cover. Bake 50 min or until center is set. Uncovering after 30 minutes. 10 servings  5 g. carbs

DESSERT: ITALIAN CREAM PIE WITH STRAWBERRY SAUCE(click here to print)

                                                        

ITALIAN CREAM PIE WITH STRAWERRY SAUCE

Filling

 

1 cup almond milk                                                                                                   
• 1 (1/4 ounce) package unflavored gelatin
• 1/4 cup Splenda Sugar Blend for Baking
• 1 1/2 cups  ricotta cheese (12 oz)
• 1/2 teaspoon vanilla
• 1 cup frozen fat-free whipped topping, thawed    (or whipping cream, whipped stiff)                                                                                                                                          
• 2 (6 ounce) containers yoplait light vanilla yogurt                                                                                                                                                                        

Strawberry Sauce

• 1/4 cup Splenda Sugar Blend for Baking
• 1 tablespoon cornstarch
• 1 (10 ounce) bag frozen whole strawberries, unsweetened and thawed                                                                                                                                                                          
• 1 tablespoon lemon juice

Direction

 

1. Make an almond crust with 1 1/2 - 2 cups ground almonds or almond meal, 1/2 cup melted butter, and 3 packets of splenda.  Press into bottom of 9 inch spring form pan.
2. In a 1 quart saucepan place 1/2 cup of the milk. Sprinkle gelatin over the milk. Let stand 5 minutes to soften. Stir in remaining 1/2 cup milk and completely dissolve (do not boil). Pour milk mixture into blender. Add ricotta cheese and vanilla. Cover and blend until pureed. Pour into large bowl; stir in whipped topping and yogurt.
3. Pour filling into spring form pan.  Let set for 3 hours.
4.  In a 2 quart saucepan, mix Splenda blend and the cornstarch. Stir in thawed strawberries. Cook over medium heat stirring constantly, until thick. Remove from heat. Add lemon juice. Refrigerate until cool. Remove side of pan and cut pie into wedges. Serve with strawberry sauce.  Serves 12; 15 carbs

BREAKFAST: LOW CARB CHOCOLATE PANCAKES(click here to print)

BREAKFAST: LOW CARB CHOCOLATE PANCAKES



 4 large eggs
4 oz of soft cream cheese (softened)
1/2 teaspoon cinnamon powder
2 tablespoon sugar free sweetener
2 tablespoons almond flour (I use honeyville farm)
2 tablespoons of unsweetened cocoa powder (I use hersey)
1/4 cups of liquid sweetner-I use davinci syrup
1/2 teaspoon of baking powder
Method:
In a magic bullet or blender, blend all the ingredients together. Let the mixture rest for a couple of minutes. Heat the griddle and make the pancakes (heat for 1 minute each side). Serve hot.

Carbs in Chocolate Pancakes

 

*www.lowcarb360.com*

BREAKFAST: LOW CARB CHEESE DANISH(click here to print)

Low Carb Cheese Danish

Cream Cheese Filling:
4 oz of cream cheese
1/4 cups of Stevia
1 egg yolk
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
Grind the truvia using a magic bullet or other similar device. In a medium bowl using a hand mixture, whisk together the cream cheese, truvia, egg yolk, lemon juice and vanilla extract. Set aside.
Making the pastry:
4 large eggs ( whites and yokes separated)
1/4 tsp cream of tartar
3 oz of softened cream cheese
1 tablespoon coconut flour ( I use Bob Redmill Brand)
2 tablespoons Stevia (ground in the magic bullet or other device)
1/2 teaspoon cinnamon
Separate the egg whites from the egg yolks. Set aside one egg yolk for the cheese filling listed above. Add the cream of tartar to the egg whites. Whisk the egg whites into stiff peak (Took me about 4 minutes). In a separate bowl add the egg yolks, cream cheese, coconut flour and cinnamon and mixture together. Fold the egg yolk mixture into the egg whites mixture until combined. Place the mixture into a  muffin top pan lined with parchment paper. Spoon the filling mixture into the center of each danish. Bake at 300 degrees for 25-30 minutes.
Makes 10 small or 5 large danish  4 carbs for large

*www.lowcarb360.com*

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HOLIDAYS 2014: GINGERBREAD MEN(click here to print)

GINGER BREAD MEN

18 packets  Truvia (or sweetener equal to 3/4 cup sugar)
1/4 cup  coconut oil -- melted, or butter
1 egg
1/2 teaspoon  blackstrap molasses (omit for low carb or use Torani sugar free gingerbread syrup)
1 cup  almond flour
1/2 teaspoon  baking powder
1/2 teaspoon  cloves
1/2 teaspoon  ginger
1/4 teaspoon  nutmeg
1/4 teaspoon  cinnamon
1/4 teaspoon  baking soda
1/4 teaspoon  salt

Combine sweeteners, oil, molasses and egg in mixing bowl.  Beat until smooth and creamy.

Add all remaining ingredients and mix together with a wooden spoon and form into a ball.  Wrap dough in plastic wrap and refrigerate at least an hour or overnight.

Spray a large piece of parchment paper with non-stick cooking spray.  Place dough on parchment paper and spray a piece of plastic wrap to cover it.  Roll out the dough with a rolling pin on top of the plastic wrap to about 1/4-inch thick.  Cut with gingerbread men cutters or other cookie cutters.  Place on a cookie sheet lined with either parchment paper or a silicone pad.  Bake for about 13 to 15 minutes or until done.

Let cool and frost or decorate.  Nutrition info is for the entire recipe.  Carbs for each serving will depend on the size and how many you cut out.  Good with cinnamon frosting.

*ginnyslowcarbkitchen*

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Entire recipe: 1196 Calories; 115g Fat (81.5% calories from fat); 30g Protein; 29g Carbohydrate; 13g Dietary Fiber;

                   
CINNAMON FROSTING

3 ounces  cream cheese -- softened
3 tablespoons  unsalted butter -- softened
1/3 cup  "Powdered Sugar"**
1 teaspoon  cinnamon
1/2 teaspoon  vanilla extract
1 tablespoon  heavy cream

Mix cream cheese and butter together in a small mixing bowl.  Add "powdered sugar", cinnamon, and vanilla.  Pulse with electric mixer and then beat until creamy.  Drizzle in enough cream to bring to a good spreading consistency.

**Note**Powdered sugar substitute is made from mixing 1 cup Splenda and 1/2 cup xylitol in the blender on lowest speed at 10 second intervals, then scraping and shaking and blending again until it is the consistency of powdered sugar. Keep in a jar or ziploc bag and store ready to use in recipes.


*ginnyslowcarbkitchen*
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HOLIDAYS 2014: ALMOND JOY MACAROONS(click here to print)

ALMOND JOY MACAROONS 1 cup  flaked unsweetened coconut Stevia packets to taste 5 each  egg whites  1/8 tsp  salt  1 tsp  vanilla extract  1 each  cooking spray  1/4 cup  whole almonds  1/2 cup  unsweetened chocolate chips  Directions Put the  coconut, sugar substitute, egg whites, and salt into a medium saucepan and cook over medium-high heat, stirring constantly, for 5 to 6 minutes, until all of the liquid has evaporated and the mixture is sticky. Remove from the heat, stir in the vanilla, and refrigerate for at least 1 hour or up to 2 weeks. To bake the cookies, preheat the oven to 350°F with a rack in the Center position. Coat a baking sheet with pan spray or line it with a silicone baking mat. Scoop out tablespoon-size balls of the mixture to make about 30 cookies. If the dough is too dry to scoop, stir in 1 tablespoon water before scooping. Arrange the cookies on the prepared baking sheet, spacing them about 1/2" apart (they will not spread). Press an almond into the top of each cookie. Bake for 20 to 25 minutes, until the cookies are golden brown. Halfway through the baking time, rotate the pan from front to back. Transfer the cookies to a wire rack and let them cool completely, about 1 hour. Melt the chocolate in the top of a double boiler until you can stir it smooth. (Alternatively, use a microwave oven.) Spoon the melted chocolate over the cookies in a zigzag pattern. Allow the chocolate to harden before serving.         Makes 30; carbs 5 g. *www.dlife.com*

DIABETICS CHRISTMAS POEM

HOLIDAYS 2014: 20 LOW CARB HOLIDAY COOKIES

20 LOW CARB HOLIDAY COOKIES





http://asweetlife.org/recipes/holiday-low-carb-cookie-recipe-roundup/

HOLIDAYS 2014: ALMOND JOY CANDIES(click here to print)

COCONUT AND ALMOND CHOCOLATE CANDY        

Ingredients

• 3 1/2 oz 85% dark chocolate
• 3 tbsps coconut oil
• 1/4 cup almond butter
• 1 tbsp heavy cream
• 30 drops liquid sweetener
• 1/4 tsp almond extract
• 1/4 cup slivered almonds
• 1 oz shredded coconut
• 1/2 cup butter

Directions

1. Double boil butter and chocolate.
2. After they have melted add remaining ingredients.
3. Drop 2 teaspoons in mini paper cups and freeze.
4. Note: try a sprinkle of coarse salt on top before freezing.

2.29 g. carbs; 30 servings

*www.fatsecret.com*

   

HOLIDAYS 2014: FOUR LAYER DESSERT DELIGHT(click here to print)

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Four Layer Dessert Delight

Ingredients

• First layer crust
• 1 cup pecan halves, toasted
• Second layer
• 1 (3 1/2 ounce) package jello sugar-free white chocolate pudding mix
• 1 cup whipping cream
• 1 cup cold water
• 3 packets Splenda sugar substitute
• 1 (8 ounce) package cream cheese, softened
• Third layer
• 1 tablespoon graham cracker crumbs
• Fourth layer
• 1 (3 1/2 ounce) package jello sugar free chocolate fudge pudding and pie filling mix
• 1 cup whipping cream
• 1 cup cold water
• 3 packets Splenda sugar substitute
• 1 (8 ounce) package cream cheese, softened

Directions

1. 1.Layer the toasted pecans in the bottom of a glass 13 by 9 inch pan, reserving enough to make 1 T of chopped nuts for topping.
2. 2.Whip all ingredients for 2nd layer with a mixer until fluffy.
3. 3.Drop in mounds on top of pecans (mixture will be thick) and carefully spread to cover pecans.
4. 4.Sprinkle graham cracker crumbs over 2nd layer.
5. 5.Don't use more than 1 T.
6. 6.Follow same directions as the 2nd layer for the 4th layer, using, of course, the Chocolate Fudge pudding instead of the White Chocolate.
7. 7.Drop in mounds over the graham cracker crumb layer.
8. 8.Spread very carefully, taking care not to mix the layers.
9. 9.Garnish with whipped cream, chopped toasted pecans and a sprinkling of graham cracker crumbs.
10. 10.Refrigerate.

      4 g. carbs; serves 12
*www.diabeticconnect.com*

HOLIDAYS 2014: CREAM CHEESE PUMPKIN ROLL(click here to print)

CREAM CHEESE PUMPKIN ROLL

• Roll Ingredients
• Coconut oil or grass-fed butter for greasing pan
• 6 pastured eggs, room temperature, separated
• ½ teaspoon cream of tartar
• 6 ounces cream cheese, softened
• ½ cup canned pumpkin (NOT pie filling!)
• ¼ teaspoon allspice
• ¼ teaspoon nutmeg
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• 1 teaspoon vanilla extract
• ⅛ teaspoon sea salt
• Equivalent of 1¼ cup of sugar in stevia
• Vanilla whey protein powder, to line the linen cloth
• Filling Ingredients
• 8 ounces cream cheese, softened
• ½ cup butter, softened
• Equivalent of ½ cup sugar in stevia 
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 300° F.
2. Line a jelly roll pan with parchment paper and then wipe down with a bit of coconut oil or butter using the corner of a piece of paper towel.
3. In a stand mixer or blender, whip the egg whites with the cream of tartar to the stiff peak stage, about 5 minutes.
4. While that’s happening, in a separate bowl, combine the egg yolks, cream cheese, pumpkin, spices, and vanilla extract. You can use a hand blender for this because most of us don’t have two blenders, and because if the cream cheese is truly room temperature, it will be very soft.
5. Using a rubber spatula, fold the whites into the yolk mixture until they are combined.
6. Bake 30 minutes. Pull it out of the oven, put it on a wire rack and let it cool for 20 minutes. Roll the cake into a linen towel sprinkled with whey protein powder. Let it stand for 1 hour, during which time you can finish softening the butter and cream cheese for the filling.
7. Use your blender to combine the filling ingredients, just at the end of the cooling hour.
8. Unroll the cake and spread the mixed filling. Re-roll, without the linen! Now wrap it in waxed paper, and then foil, and refrigerate it 2-3 hours before serving. You can refrigerate this for 2-3 days, and it also freezes well.

Notes:  Make sure you use the block cream cheese, not the tubs. Also, have everything at room temperature or else it will not mix properly

serves 18; 2 g. carbs

*www.carbsmart.com*.

HOLIDAYS 2014: PUMPKIN SPICE CAKE(click here to print)

PUMPKIN SPICE CAKE

• 8 ounces cream cheese
• 1 cup butter softened
• 4 eggs
• 1/2 cup Maple Sugarfree syrup
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 1 cup Splenda® Granules, Maltitol or Diabetisweet
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 3 cups almond flour
• 1 cup chopped walnuts or pecans

Directions

1. Combine wet ingredients together in a blender until smooth.
2. Mix dry ingredients together and then fold in wet ingredients. Pour evenly into baking pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes, then invert on a serving plate.
3. Dust with sweetener (optional).
4. Total Net Carbs: Per Serving: 5

   *www.fabulousfoods.com*

BREAKFAST: APPLE CIDER DOUGHNUTS(click here to print)

APPLE CIDER DOUGHNUTS

Ingredients

• 1/2 cup coconut flour
• 1/4 cup granulated sugar substitute (Splenda, Swerve, etc.)
• 2 tsp baking powder
• 2 Tbsp vanilla protein powder see example
• 1/4 tsp xanthan gum see example
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/4 tsp nutmeg
• 2 eggs
• 1/2 cup sparkling cider (non-alcoholic)
• 1 Tbsp butter, melted
• Oil for frying
• 4 Tbsp butter, melted
• 1/4 cup granulated sugar substitute (Swerve, Splenda, etc.)
• 1.5 tsp ground cinnamon

Directions

1. Combine all of the dry ingredients (everything up to the eggs) in a medium bowl.
2. Combine all of the wet ingredients (eggs, cider and butter) in a small bowl.
3. Mix the two together thoroughly and wait 2 minutes.
4. Form the dough into 5 balls of equal size. Press each one into a disc about 1 inch thick and 4 inches in diameter. Use a spoon to scoop out a one inch piece from the center of each disc – then use your fingers to smooth into an even circle/classic donut shape. Combine the small pieces to form a 6th donut shape with your hands.
5. Pour your choice of oil in a heavy bottomed pot to a thickness of about 1/2 inch. Heat oil until about 350 degrees (or until a small drop of water sizzles when it hits the oil.) Cook your donuts in batches of 2 each for about 2 minutes per side, or until dark golden brown. Be sure to flip away from you so you don’t splatter yourself with hot oil when turning them.
6. Remove to a paper towel-lined plate until all of the donuts are cooked.
7. For the coating: combine the cinnamon and sweetener in a small bowl. Brush the donuts with melted butter, and sprinkle generously with the cinnamon mixture until well coated.
8. NOTE: Best eaten within one day of frying, but these will keep in the fridge for several days.

        *www.diabeticconnect.com*

Nutritional Facts

Servings

6

Calories - 207

Carbohydrates - 5.5g

Total Fat - 17g

Protein - 9g

APPETIZER: LOW CARB VEGGIE PIZZA(click here to print)

LOW CARB VEGGIE PIZZA

Make a double  recipe of Oosie bread http://generositiesoftheheart.blogspot.com/2014/08/breads-oopsie-bread.html) spread on greased parchment paper placed on a round 12 inch or 16 inch pizza pan.  Sprinkle on parmesan cheese.  Bake and let cool completely.  Mix some softened cream cheese with some sour cream.  Spread on crust.  Add your favorite toppings.   Mine would be fresh basil, cherry tomatoes, broccoli,  baby kale, shredded cheddar cheese and fresh mushrooms, shredded onions  Chill in fridge 2 hours before serving.  5 carbs(depending on toppings used)