Low Carb Luxury

8/14/2019 Low Carb Luxury

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By

James Campbell

Low-Carb

Luxury


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Low-Carb Luxury

A Dessert Cookbook

for Low-Carb Diets

By

James Campbell

2002


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CONTENTSINTRODUCTION...................................................6

FROZEN DESSERTS AND SAUCES ............. ....... 7

I CANTBELIEVEITSDIET VANILLA ICE CREAM ....7

VARIATIONS .......................................................... 7Chocolate Ice Cream ............ ............. ............. ... 7

Coffee Ice Cream............................................... 7

Strawberry Ice Cream ............ ............. ............. . 7

Mint Ice Cream ............. ............. ............. .......... 7

Pumpkin Ice Cream .............. ............. ............. ... 7

Nutty Ice Cream ............ ............. ............. .......... 7QUICKANDEASYVANILLAICECREAM...................8

VARIATIONS .......................................................... 8

Chocolate Ice Cream ............ ............. ............. ... 8

Strawberry Ice Cream ............ ............. ............. . 8

Mint Ice Cream ............. ............. ............. .......... 8

STRAWBERRY SUNDAE SAUCE ...............................8

VARIATIONS .......................................................... 9Choose a Berry Sundae Sauce ...................... ..... 9

CREAMY CHEESECAKE DESSERT TOPPING.............. 9APPLE SAUCE ........................................................ 9

RICH CREAM OR MILK SHAKE ..............................10

CREAMY CITRUS SHERBET .................................... 10

ORANGESHERBERT ............................................... 10

EGGNOG SAUCE ....................................................10

QUICKAND EASY CREAM SHAKE .......................... 11

VARIATIONS .......................................................... 11Chocolate Cream Shake ............. ............. .......... 11

Mint Cream Shake ............. .............. ............. ..... 11

Strawberry Cream Shake ............ ............. .......... 11

HOT FUDGE SAUCE ............................................... 11

PIES AND CHEESECAKE ............. ............. .......... 12

FRENCHSILKPIE ...................................................12

NUT CRUST ........................................................... 12MERINGUE CRUST ................................................. 12

VARIATIONS .......................................................... 13

Chocolate Meringue crust.................................. 13Spicy Meringue crust ............ ............. ............. ... 13

PUMPKIN PIE ......................................................... 13

CREAM CHEESE ALMOND PIE ................................14


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COCONUTCRUST ...................................................14

DOUBLE LAYER PUMPKIN PIE ................................14

COCONUT CREAM PIE ............................................15

TRIPLE LAYER STRAWBERRY PIE ...........................15STRAWBERRYPIE...................................................16

CHERRY PIE...........................................................16

RASPBERRY PIE .....................................................16

HOLIDAY EGGNOG PIE...........................................17

VARIATIONS ..........................................................17Chocolate Eggnog Pie .......................................17

CREAMY LIME PIE .................................................17

VARIATIONS ..........................................................18Creamy Lemon Pie ............................................18

MUD PIE................................................................18STRAWBERRY CREAM PIE ......................................18

CHOCOLATE RASPBERRY PIE .................................18QUICK CREAM PIE .................................................19

DOUBLE CHOCOLATE COFFEE ICE CREAM SUNDAE PIE 19

RICH SOUR CREAM CHEESECAKE...........................20

CREAMY CHEESECAKE...........................................20

VARIATIONS ..........................................................21Chocolate Cheesecake .......................................21

Berry Swirl Cheesecake .....................................21

Lemon or Lime Cheesecake................................21

Chocolate Swirl Cheesecake ............. ............. ....21

Double Layer Cheesecake ............ ............. ......... 21

OLD FASHIONED APPLE PIE ...................................21

MOUSSE AND DESSERT CUPS ............ ............. ..23

CHOCOLATE MINT DESSERT CUPS. ........................23

VARIATIONS: .........................................................23

Chocolate Cherry Treats ............ ............. ........... 23

Chocolate Almond Treats ............. ............. ......... 23

Chocolate Vanilla Treats ............. ............. ......... 23

Chocolate Cheesecake Treats.............................24

RICH CREAMY CHOCOLATE MOUSSE .....................24

VARIATIONS ..........................................................24Lemon Mousse ...................................................24

Chocolate Raspberry Mousse ............ ............. ....24

CHOCOLATE COFFEE DESSERT CUPS ......................24

PUMPKIN EGGNOG DESSERT CUPS .........................25

CHOCOLATE KAHLUA MOUSSE ..............................25WHIPPED CREAM ...................................................25

CHOCOLATEWHIPPEDCREAM ................................26

SPICYWHIPPEDCREAM ..........................................26

FLUFFY STRAWBERRY MOUSSE..............................26


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CREAM PUDDING ...................................................26

VARIATIONS ..........................................................27Chocolate Cream Pudding ............. .............. ......27

Lemon or Lime Cream Pudding ............ ............. 27

STRAWBERRY VANILLA DESSERT CUPS..................27

OTHER GOODIES .................................................28

FUDGE ...................................................................28

EGGNOG ................................................................28VARIATIONS ..........................................................28

Chocolate eggnog ..............................................28

EGG CUSTARD .......................................................29

VARIATIONS ..........................................................29Pumpkin Custard ...............................................29

SOUR CREAM PUDDING..........................................29

CHOCOLATE CANDY BARS .....................................29VANILLA COOKIES.................................................30

VARIATIONS ..........................................................30Chocolate Cookies .............................................30

Nut Cookies .......................................................30

BROWNIE BARS .....................................................31

EXTREMELY RICH FUDGE TRUFFLES ......................31

SWEETAND SPICY NUTS ........................................31


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FFrozen Desserts and Saucesrozen Desserts and Sauces I CANTBELIEVEITSDIET VANILLA

ICE CREAM

Splenda or any other sweetener to = 2 1\2 cups sugar

8 cups of light cream or milk

3 teaspoons vanilla

Stir all ingredients together and freeze in an ice cream freezer. Makes over two

quarts. Your can use half cream and half milk.

Nutrition facts: serving size=1 cup serving, (made with cream) 720 calories,14 grams carbohydrate.

VARIATIONS

Chocolate Ice CreamPrepare as above, except stir in one-cup cocoa powder. Nutrition: 749 calories,

16 grams carbohydrate.

Coffee Ice CreamPrepare as above except dissolve three tablespoons instant coffee into mix-

ture. Nutrition: same as vanilla ice cream.

Strawberry Ice CreamPrepare as above, except stir in 2 cups crushed or pureed strawberries. Nutri-

tion: 728 calories, 15 grams carbohydrate.

Mint Ice CreamPrepare as above except substitute mint extract for the vanilla. Continue as

directed. Nutrition: Same as vanilla ice cream.

Pumpkin Ice CreamFollow as above except reduce cream to 6 cups and add 2 cups canned pump-

kin. Nutrition: 734 calories, 15 grams carbohydrate.

Nutty Ice CreamPrepare as above except while freezing, when mixture is thick, add 2 cups


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chopped nuts into mixture. Churn in. Nutrition: (with peanuts) 871 calories, 18

grams carbohydrate.

QUICKANDEASYVANILLAICECREAMIn a sandwich bag (single Serving , no ice cream freezer required.)

1 cup heavy cream or milk

1 teaspoon vanilla extract

Splenda or any other sweetener to + 1\4 cup sugar

6 cups ice

8 tablespoons table salt

Combine cream, vanilla, and sweetener in sandwich bag. Seal very tightly. Fill

one gallon sized bag with ice. Bag should be half full. Add salt to ice and

shake for twenty seconds. Put sandwich bag with cream mixture into ice bag.Seal very tightly. Shake around vigorously for four to five minutes or until atdesired stiffness. Remove sandwich bag. Rinse with water or youll have salty

ice cream. Enjoy!

NOTE: Do not double this recipe.

Nutrition facts: 1 recipe: Same as vanilla ice cream.

720 calories, 14 grams carbohydrate.

VARIATIONS

Chocolate Ice CreamFollow as above except stir in 3 tablespoons of cocoa powder. Nutrition: Same

as chocolate ice cream.

Strawberry Ice Cream

Follow as above but use strawberry extract for the vanilla. Nutrition: Same as

vanilla ice cream.

Mint Ice Cream

Follow as above except substitute mint extract for the vanilla. Nutrition: Sameas vanilla ice cream.

STRAWBERRY SUNDAE SAUCE


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2 cups fresh strawberries

1\2 cup water

Splenda or any other sweetener to = 1-1\2 cups sugar

Crush strawberries with potato masher, or puree in a blender. Add water and

sweetener. Mix until blended. Great on ice cream.

Nutrition facts: serving size=2 tablespoons, 8 calories, 1.5 grams carbohydrate.

VARIATIONS

Choose a Berry Sundae Sauce

Follow as above except substitute any type of berry you want for the strawber-ries. Nutrition: (with blueberries) 11 calories, 2.1 grams carbohydrate.

CREAMY CHEESECAKE DESSERT TOP-

PING

1 (8 oz) package softened cream cheese

3\4 cup plain yogurt

Splenda or any other sweetener to = 3\4 cup sugar1\2 teaspoon nutmeg, if desired

4 tablespoons amaretto

Beat all ingredients until smooth. Garnish on pies, puddings, mousse, or use asa dip for fruit. Makes about two cups.

Nutrition facts: Serving size=3 tablespoons. 82 calories, 3 grams carbohydrate.

APPLE SAUCE

2 lbs. Tart apples

Splenda or any other sweetener to = 1\2 to 2\3 cup sugar1\2 cup water

1 tsp. Cinnamon

Wash, peel, core, and pare apples. Cut into quarters. Boil in water for 20 to 25

minutes, adding more water if necessary. Mash with water with potato masher.

Stir in sweetener and cinnamon. Serve hot or cold.

Nutrition facts: serving size=1\2 cup, 58 calories, 8 grams carbohydrate.


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RICH CREAM OR MILK SHAKE3 cups of my diet ice cream, (any desired flavor)

1-1\2 cups heavy cream or milk

Combine both ingredients in blender and blend until at desired consistency.

Nutrition facts: serving size = one 2 cup serving, 1,440 calories, 18 grams car-

bohydrate.

CREAMY CITRUS SHERBET

2 cups whipping creamSplenda or any other sweetener to=1 cup of sugar

1\2 cup lemon, or lime juice

A few drops of yellow, green, or orange food coloring

Combine sweetener and cream. Stir in juice and food coloring. Freeze in an ice

cream freezer, pour in a square pan, or pour into serving dishes. For best re-

sults, use ice cream freezer.

Nutrition facts: one, 1 cup serving, 320 calories, 8 grams carbohydrate.

ORANGESHERBERTFollow as above except omit juice and increase cream to 2 1\2 cups. Add 1 to

2 teaspoons orange extract.

EGGNOG SAUCE

1 cup butter or margarine1 cup of my eggnog recipe

Splenda or any other sweetener to=1 3\4 cup sugar

1 tablespoon rum

Combine all but rum in saucepan. Heat until butter is melted. Simmer until

heated through, stirring occasionally. Stir in rum. Serve over ice cream, pies,

or fruit. Makes over 2 cups.

Nutrition facts: serving size = 3 tablespoons, 324 calories, 3 grams carbohy-drate.


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QUICKAND EASY CREAM SHAKE

1 cup cream or milk

Splenda or any other sweetener to=1\2 cup sugar

3 eggs

1 teaspoon vanilla7 to 12 large ice cubes

Put all but ice in blender. Blend on high for 5 seconds. Add 2 ice cubes at a

time, wait 5 seconds, then add 2 more. Continue until all ice cubes are used.

Serve immediately. Makes two large servings.

Nutrition facts: one serving, 434 calories, 8 grams carbohydrate.

VARIATIONS

Chocolate Cream ShakeFollow as above except add 3 tablespoons cocoa. Nutrition: 484 calories, 11

grams carbohydrate.

Mint Cream ShakeFollow as above except substitute mint extract for vanilla. Nutrition: Same as

vanilla shake.

Strawberry Cream ShakeFollow as above except substitute strawberry extract for the vanilla. Nutrition:Same as vanilla shake.

HOT FUDGE SAUCE

4 oz unsweetened chocolate

1 tablespoon cornstarch

Splenda or any other sweetener to=2\3 to 1 cup sugar

1 1\2 cups cream or milk

3 tablespoons butter

1 teaspoon vanilla

Heat chocolate, cornstarch, and cream over low heat until chocolate is meltedand combined. Heat until slightly thick. Remove from heat. Stir in sweetener

and vanilla. Add butter until melted and combined. Serve.

Nutrition: 1 tablespoon, 68 calories, 3 grams carbohydrate.


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PPies and Cheesecakeies and Cheesecake FRENCHSILKPIE

Splenda or any other sweetener to = 1 cup sugar

3\4 cup butter, not margarine

3 squares (3 ounces) unsweetened chocolate, melted and cooled

1 1\2 tsp. Vanilla extract

3 eggs

1 meringue, coconut or nut crust

1 cup heavy cream (optional)1\4 Splenda (optional)

Prepare crust in pie pan or individual custard cups. In a small mixer bowl

cream butter and sweetener with an electric mixer for about 4 minutes or till

fluffy. Stir in melted chocolate and vanilla. Add eggs, one at a time, on me-

dium speed for 2 minutes each, scraping sides of bowl constantly. Turn into

baked crust or crusts. Chill for several hours or till set. In a small mixer bowl,

beat heavy cream with 1\4 cup Splenda. Garnish pie with whipped cream.

Nutrition fact: serving size=1\8 pie or 1 custard cup , (without crust)


NUT CRUST

3 cups of desired nuts5 tablespoons Splenda

2 slightly beaten egg whites

Preheat oven to 375 degrees. Place half of nuts and all of Splenda in blender or

food processor bowl. Cover and blend until finely ground. Pour nuts into small

mixing bowl. Ground the rest of the nuts and then add to the rest. Stir togethernut mixture and egg whites. Using a spatula, press onto bottom and sides of a

9-inch pie plate. Bake for 10 to 12 minutes or till crust appears dry. Cool com-

pletely before using.

Nutrition facts: serving size=1\8 crust, (made with walnuts)

298 calories, 0 grams carbohydrates.

MERINGUE CRUST

2 egg whites


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1\2 teaspoon vanilla

1\4 teaspoon salt

1\4 teaspoon cream of tartar

1\2 cup Splenda1\2 finely chopped pecans (optional)

In a mixer bowl beat together egg whites, Vanilla, salt, and cream of tartar till

soft peaks form. Gradually add Splenda and beat till stiff peak form. Fold in

chopped pecans if desired. Spread mixture and sides of a heavily buttered pie

plate, building up sides with a spoon to form a shell. Bake in a 300- degree

oven for 50 minutes. Turn off heat. Do not open oven door! Let dry for 2 hours

with Door closed! Cool before using.

Nutrition facts: serving size=1\8 crust (made with pecans)85 calories, 1 gram carbohydrate.

VARIATIONS

Chocolate Meringue crust

Follow recipe as above except omit pecans and beat in 4 tablespoons of cocoa

powder in with the cream of tarter. Nutrition: 95 calories, 2 grams carbohy-

drate.

Spicy Meringue crust

Follow as above except beat in 1 teaspoon of cinnamon, 1\2 teaspoon of nut-meg, 1\4 teaspoon ground cloves, and 1\4 teaspoon allspice. Nutrition: Same

as meringue crust.

PUMPKIN PIE

1 nut, coconut, or meringue crust

1 1\2 cups canned pumpkin

1-1\4 cups whipping cream

1 envelope gelatin, dissolved in 1\4 cup boiling water

1-teaspoon cinnamon

1\2-teaspoon nutmeg

1\4-tespoon ground cloves

1\4-teaspoon allspice

1\4 tsp. salt

Enough Splenda or any other sweetener to= 1 cup sugar


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Prepare crust in pie pan or in individual custard cups. Whip the cream until

stiff peaks form. Combine pumpkin, spices, sweetener, dissolved gelatin mix-

ture, and 1 cup of whipped cream. Fold in remaining whipped cream. Pour into

crust or crusts. Chill for 4 hours.

Nutrition facts: serving size=1\8 pie or 1 custard cup, (without crust)


CREAM CHEESE ALMOND PIE

1 nut, meringue, or coconut crust

1 (8 oz) package softened cream cheese

1 small box sugar free instant vanilla pudding

3\4 cup whipping cream

Splenda or any other sweetener to = 1\2 cup sugar1\2 teaspoon almond extract3\4 cup toasted chopped almonds

Prepare crust in pie pan or in individual custard cups. Beat cream cheese, pud-

ding mix, and 1\4 cup sweetener together. In a separate bowl, combine whip-

ping cream and remaining sweetener until stiff peaks form. Add whipped

cream and almond extract to cheese mixture. Beat until smooth. Stir in

chopped nuts. Spoon into prepared crust or crusts, and chill until set.

Nutrition fact: (without crust) serving size=1\8 pie or 1 custard cup. 340 calo-ries, 9 grams carbohydrate.

COCONUTCRUST2 cups unsweetened shredded coconut

3 tablespoons softened butter

Splenda or any other sweetener to = 1\4 cup sugar

Mix together and press into a pie pan. Bake at 300 degrees for 15 minutes until

light brown and cool.

Nutrition facts: Serving size=1\8 crust. 108 calories, 2 grams carbohydrate.

DOUBLE LAYER PUMPKIN PIE


1-1\2 cups of thawed cool whip

2 (4 serving size) packages instant sugar free vanilla pudding


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3 oz softened cream cheese

1 cup cream or milk

1 tablespoon cream or milk

1 16 oz can pumpkinSplenda or any other sweetener to = 2 heaping tbl. sugar

1 tsp cinnamon

1\2 tsp ginger

1\4 tsp ground cloves

Beat together cream cheese 1-tablespoon cream and sweetener together. Gen-

tly stir in cool whip. Pour on the bottom of crust or crusts. Combine pudding

mix and 1 cup of cream in bowl. Whisk for 1 to 2 minutes. Let stand 3 min-

utes. Add pumpkin and spices. Pour over bottom layer and chill until set.

Nutrition facts: (no crust) serving size=1\8 pie. 135 calories, 15 grams carbo-

hydrate.

COCONUT CREAM PIE


2 teaspoons coconut extract

1 large box sugar free, cook and serve, vanilla pudding.

Prepare crust in pie pan or individual custard cups. Cook pudding mix accord-

ing to directions. Stir in sweetener and coconut. Pour in crust or crusts andchill.

Note: if desired, you can add 1 cup shredded coconut to mixture.

Nutrition fact: (no crust) serving size=1\8 pie or 1 custard cup. 48 calories, 2

grams carbohydrate.

TRIPLE LAYER STRAWBERRY PIE


1 box (4 serving size) instant sugar free vanilla pudding

3 cups Cool Whip or sweetened whipping cream whipped1-1\2 cups chopped or whole strawberries

Prepare pudding mix according to directions. Fold in 1 cup of Cool whip. Pour

on the bottom of crust and chill until set. Top pudding layer with strawberries.

Top strawberries with remaining Cool whip and chill.

Nutrition facts: (without crust) serving size=1\8 pie. 92 calories, 9 grams car-

bohydrate.


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STRAWBERRYPIE1 nut, coconut, or meringue crust

1 small box sugar free strawberry jello

3 cups fresh strawberries, sliced if desiredSweetener to taste

Prepare jello according to package directions, but dont chill. Stir in sweetener

if desired. Cool. Fill crust with strawberries. Pour cooled gelatin mixture over

strawberries.

Chill until set.

Nutrition facts: serving size=1\8 pie (without crust) 17 calories, 3.5 grams car-

bohydrate.

CHERRY PIE


3 cups fresh black cherries, seeded

1 small box sugar free cherry jello

Splenda or any other Sweetener to=1 1\2 cups sugar

3 cups water

1 quart water

Boil cherries in the quart of water until tender. Drain. Stir sweetener into wa-

ter. Put cherries in gallon sized freezer bag. Add sweetened water to bag andseal. Put in refrigerator and marinate overnight or for 6 hours. Drain. Fill crust

with cherries. Prepare jello mixture according to directions. Cool. Pour over

cherries. Chill until set.

Nutrition facts: (without crust) serving size=1\8 pie. 168 calories, 0 grams car-

bohydrate.

RASPBERRY PIE


2 cups fresh raspberries1 envelope unflavored gelatin

1 1\2 cups waterSplenda or any other sweetener to=1 1\2 cups sugar

In a blender, combine raspberries, sweetener, and 1 cup water. Blend until al-


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and pudding mix for 1 to 2 minutes. Add lime juice and sweetener. Pour into

crust and chill until set.

Nutrition facts: serving size=1\8 pie or 1 custard cup, 228 calories, 6 gramscarbohydrate.

VARIATIONS

Creamy Lemon Pie

Follow as above except substitute lemon juice for the lime juice. Nutrition:

Same as Lime pie.

MUD PIEhalf recipe coffer or chocolate ice cream

2 recipes nut crust

1 recipe chocolate sauce, if desired

Whipped cream, if desired

Prepare nut crusts in a springform pan. Cool completely. Soften ice cream.

Scoop ice cream into crust and spread on bottom and sides. Freeze until firm.

If desired, when serving, drizzle fudge sauce over each slice and garnish with

whipped cream.

Nutrition facts: serving size=1\10 pie, (without crust) (with coffee ice cream)


STRAWBERRY CREAM PIE


1 small box instant sugar free vanilla pudding2-1\2 cups fresh strawberries


Prepare pudding mix according to directions. Crush or puree strawberries. Mix

crushed strawberries and sweetener into pudding mixture. Pour into crust and

chill until set.

Nutrition facts: 1\8 pie (without crust)

CHOCOLATE RASPBERRY PIE


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1-1\2 cups raspberries

1\3 cup cocoa powder1 envelope unflavored gelatin

1\2 cup water

1-1\2 cups cream or milk

Splenda or enough sweetener to = 2 cups sugar

Prepare crust in pie pan or in individual custard cups. Soften gelatin in water.

Heat on low heat until gelatin is dissolved. Puree raspberries, cream, gelatin

mixture, cocoa, and sweetener until almost smooth. Blend for 30 seconds.

Pour into crust or crusts and chill until set.

Nutrition facts: serving size=1\8 pie or 1 custard cup, (without crust) 132 calo-

ries, 6 grams carbohydrate.

QUICK CREAM PIE


1 large box sugar fee instant vanilla, chocolate, or butterscotch pudding

2-1\2 cups cream or milk

Prepare crust in pie pan or in individual custard cups. Whisk pudding mix and

cream together for 1 to 2 minutes. Let stand for 3 minutes. Pour into crust orcrusts and chill until set.

Nutrition facts: serving size=1\8 pie or 1 custard cup, (without crust) 198 calo-ries, 5 grams carbohydrate.

DOUBLE CHOCOLATE COFFEE ICE

CREAM SUNDAE PIE


1-1\2 cups coffee ice cream, softened

1-1\2 cups chocolate ice cream, softened

1 cup chopped nuts

1 recipe fudge sauce, if desired1 recipe chocolate whipped cream, if desired

Soften coffee ice cream. Fill crust half way with softened coffee ice cream.

Drizzle fudge sauce over first layer and sprinkle 1\2 cup chopped nuts on top.

Freeze until firm. Soften chocolate ice cream. Fill crust with chocolate ice


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cream. Garnishes with whipped cream and melt remaining hot fudge sauce

again and drizzle remaining chocolate sauce on top and garnish with remain-

ing nuts. Freeze until firm.

NOTE: You can use different flavors of ice cream, or sauce, or whipped cream

to make different flavors.

Nutrition facts: serving size=1\8 pie, 1,213 calories, 17 grams carbohydrate.

RICH SOUR CREAM CHEESECAKE

1 recipe nut crust

1 (8 oz) package cream cheese

1 cup sour cream

Splenda or any other sweetener to=1 1\3 cups sugar1 1\3 cups whipped whipping cream1 tsp vanilla

Prepare nut crust in a 9 inch pie pan. Beat cream cheese until fluffy. Add

sweetener. Add sour cream and vanilla. Fold in whipped cream. Pour in to

crust and chill until set.

Nutrition facts: 1\8 cake, 263 calories, 8 grams carbohydrate.

CREAMY CHEESECAKE

1 1\2 recipes nut crust1\4 cup water

1 envelope gelatin

2 (8 oz) packages softened cream cheese

1 cup heavy cream or milk

Dash of salt


1 cup whipping cream, whipped

Prepare nut crust in 9 inch springform pan. Soften gelatin in water. Heat untilgelatin is dissolved. Beat together with electric mixer, cream cheese sweetener

and salt. Gradually add gelatin mixture and the 1-cup cream or milk. When

combined, chill until slightly thickened. Fold in whipped whipping cream and

pour into crust. Chill until set.

Nutrition facts: 1\10 cake, 212 calories, 6 grams carbohydrate.


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VARIATIONS

Chocolate CheesecakeFollow as above except after adding gelatin mixture and milk or cream, add 1

\2 cup cocoa powder, and increase sweetener to equal 1 1\3 cups sugar, and

increase cream or milk to 1 1\4 cups. Nutrition, 303 calories, 10 grams carbo-

hydrate.

Berry Swirl CheesecakeFollow as above except when cake is thick, swirl 1\2 a recipe of Strawberry or

Choose a Berry Sundae Sauce into it. Chill until firm. Nutrition, (with straw-

berry sauce)279 calories, 9 grams carbohydrate.

Lemon or Lime CheesecakeFollow as above except reduce cream or milk to 1\2 cup, and add 1\2 lime or

lemon juice. If desired, add 1 teaspoon of grated lemon or lime peel. Nutrition,

about the same as the regular.

Chocolate Swirl CheesecakeFollow as above except when cake is thick, swirl 1\2 a recipe of Fudge Sauce

into cake. Chill until firm. Nutrition, 297 calories, 10 grams carbohydrate.

Double Layer Cheesecake

Follow as above except fill crust lined pan half full with cheesecake mixture.Cover and leave mixture at room temperature. Chill cake. Pour Strawberry

sundae sauce, Choose a Berry Sundae Sauce, Hot Fudge Sauce, Chocolate

Mousse, or fresh fruit on top of layer. Fill pan with remaining cheesecake mix-

ture. If desired, when firm, top with a sauce, fruit, or whipped cream. Nutri-tion, depends on what filling you use.

OLD FASHIONED APPLE PIE

1 nut or pastry crust

4 cups chopped apples

1 1\2 teaspoons lemon juice

1 tablespoon cornstarch

Splenda or any other sweetener to=1\2 to 3\4 cup sugar1\2 teaspoon cinnamon and nutmeg

1\4 teaspoon allspice

1\2 teaspoon salt


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1\2 cup water

3\4 cup chopped nuts, (optional)

Preheat oven to 425. Combine cornstarch, cinnamon, nutmeg, allspice, andsalt. Place apples in a bowl. Sprinkle lemon juice over them. Sprinkle sweet-

ener over them and toss until coated. Add water to cornstarch mixture and stir

until smooth. Place apples in crust. Pour liquid over apples. Bake for 35 to 40

minutes. If using nuts, bake for 30 minutes then sprinkle nuts on top and finish

baking.

Nutrition facts: 1\8 pie, (without crust) 33 calories, 6 grams carbohydrate.


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MMousse and Dessert Cupsousse and Dessert Cups CHOCOLATE MINT DESSERT CUPS.

Chocolatefilling1 recipe French silk pie, 1 recipe chocolate mousse, 1 recipe chocolate cream

pudding, or 1 box sugar free chocolate pudding, prepared

Mint filling

3\4 cup butter3 eggs


2 teaspoons mint extract

Green food coloring (if desired)

Chopped nuts (If desired)

1 recipe chocolate whipped cream

Beat butter until fluffy. Add sweetener and eggs. Then add mint extract. Add

food coloring if desired. Fill half of custard cups with chocolate filling. Fillwith mint mixture. Prepare chocolate whipped cream ingredients together until

stiff. Top filled custard cups with chocolate whipped cream and if desired,

sprinkle chopped nuts on top. Chill until ready. Serves 4.

Nutrition facts: 1 dessert cup. (Made with French silk pie filling)


VARIATIONS:

Chocolate Cherry TreatsFollow as above except substitute cherry extract for the mint extract and if de-

sired garnish with chopped cherries. Nutrition: (without cherry garnish) Same

as chocolate mint recipe.

Chocolate Almond TreatsFollow as above except substitute almond extract for the mint extract and if

desired, garnish with toasted chopped almonds. Nutrition: (with almonds) 425

calories, 12 grams carbohydrate

Chocolate Vanilla TreatsFollow as above except substitute vanilla extract for the mint extract. Nutri-


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tion: Same as chocolate mint recipe.

Chocolate Cheesecake TreatsFollow as above except substitute 1 8-oz package cream cheese for the butter

and use vanilla instead of mint. Nutrition: 255 calories, 12 grams carbohydrate

RICH CREAMY CHOCOLATE MOUSSE

1 envelope unflavored gelatin2 tablespoons cold water

4 tablespoons boiling water

1\2 cup cocoa powder


2 cups whipping cream2 tsp. Vanilla

Sprinkle gelatin over cold water. Stir and let stand for 1 minute. Add boiling

water and stir until clear and gelatin is dissolved. Beat together cream, vanilla,sweetener, and cocoa powder until stiff peaks form. Add gelatin mixture and

beat until well blended. Spoon into serving dishes and chill for 30 minutes.

Makes four 1 cup servings.

Note: If desired, you can add this to a crust for a rich chocolate pie.

Nutrition facts: serving size=1 serving. 440 calories, 13 grams carbohydrate.

VARIATIONS

Lemon MousseFollow as above except omit cocoa powder and boiling water. Substitute 1\3

cup lemon juice for cold water and boiling water. After softening gelatin, heat

over low heat until gelatin is dissolved. Nutrition: About the same as chocolate

mousse.

Chocolate Raspberry MousseFollow as above except substitute raspberry extract for the vanilla, or add 3\4cup crushed or pureed raspberries. Nutrition: (made with raspberries) 464

calories, 18 grams carbohydrate.

CHOCOLATE COFFEE DESSERT CUPS

1 recipe Chocolate Mousse, French silk pie, or 1 box sugar free instant choco-

late pudding.


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1 box sugar free instant vanilla pudding

1-cup strong coffee

1 cup heavy cream

Sweetener to tasteWhipped cream, if desired

Prepare chocolate filling as directed. Fill four custard cups half full with

chocolate mixture and chill. Meanwhile, whisk pudding mix, coffee, cream,

and sweetener together. Whisk for 1 to 2 minutes. Let stand 3 minutes. Fill

custard cups coffee mixture. If desired, top with whipped cream. Chill.

Nutrition facts: 1 dessert cup. 263 calories, 8 grams carbohydrate.

PUMPKIN EGGNOG DESSERT CUPS

1 recipe holiday eggnog pie1 recipe pumpkin pudding

2 recipes spicy whipped cream

Prepare pumpkin mixture. Fill custard cups half full with pumpkin mixture.

Chill until set. Prepare eggnog pie mixture. Fill cups with eggnog pie mixture.

Chill until set. Whip cream with spices and sweetener. Garnish filled cups with

whipped cream.

Nutrition fact: serving size=1 dessert cup, 334 calories, 7 grams carbohydrate.

CHOCOLATE KAHLUA MOUSSE

2 cups whipping cream

1\3 cup cocoa powder


1\4 cup kahlua

Whip all but kahlua together until stiff. Add kahlua and beat only until com-

bined. Spoon mixture into serving dishes and serve.

Nutrition facts: serving size=1 cup serving, 817 calories, 6 grams carbohy-

drate.

WHIPPED CREAM2 cups whipping cream



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1 tsp vanilla

Whip all ingredients together until stiff.

Nutrition facts: serving size=3 tablespoons, 396 calories, 1 gram carbohydrate.

CHOCOLATEWHIPPEDCREAM

Follow as above except add 4 tablespoons of cocoa powder to it. This can also

be eaten by itself. Tastes like chocolate mousse. Nutrition. 416 calories, 2

grams carbohydrate.

SPICYWHIPPEDCREAM

Follow as above except add 1\2 tsp cinnamon, 1\4 tsp nutmeg, and 1\4 tsp gin-

ger to it. Nutrition, same as vanilla.

FLUFFY STRAWBERRY MOUSSE

2 cups fresh or frozen strawberries, thawedSplenda or any other sweetener to=1 cup sugar

2 teaspoons lemon juice

4 unbeaten egg whites, at room temperature

1\4 teaspoon salt

1 package unflavored gelatin

4 tablespoons cold water

1\2 teaspoon vanilla

1 cup heavy cream

Puree strawberries. Place in mixing bowl and beat in egg whites, lemon juice,

sweetener, and salt. In heatproof glass, sprinkle gelatin over water. Let stand

for 5 minutes. Place cup in simmering water and stir until clear. Stir into

strawberry mixture and refrigerate for 10 minutes. Beat on high until there are

shiny soft mounds. Whip cream and vanilla until soft peaks form. Fold into

strawberry mixture. Spoon into serving dishes and chill. Garnish with whipped

cream or fruit if desired.

Nutrition facts: 1cup serving, 556 calories, 6 grams carbohydrate.

CREAM PUDDING

Splenda or any other sweetener to=1 to 1 1\3 cup sugar

1 envelope unflavored gelatin


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1\4 tsp salt

1 1\4 cups milk

1 tsp vanilla

2 cups heavy cream, whipped to soft peaks

Combine gelatin and salt. Add cream or milk and heat until gelatin is dis-

solved. Add sweetener. Chill until partially set. Add vanilla. Whip until light

and fluffy. Fold in whipped cream. Pile in a 1 1\2-quart mold or bowl and chill

until set.

Nutrition facts: 1 cup serving, 676 calories, 6 grams carbohydrate.

VARIATIONS

Chocolate Cream PuddingFollow as above except beat in 1\3 cup cocoa with vanilla. Nutrition, 692 calo-

ries, 8 grams carbohydrate.

Lemon or Lime Cream PuddingFollow as above except reduce milk to 1 cup. Add 1\3 cup lemon or lime juice

with milk. Nutrition, same as vanilla.

STRAWBERRY VANILLA DESSERT CUPS

1 1\2 recipes Fluffy Strawberry Mousse

1 recipe Vanilla Cream Pudding

Prepare Fluffy Strawberry Dessert mixture. Spoon into 4 to 5 custard or souf-

fl cups. Chill. Meanwhile, prepare Vanilla Cream Pudding mixture. Fill cus-

tard cups or souffl dishes with vanilla mixture and chill until set. Garnish

with whipped cream or strawberries if desired.

Nutrition facts: 1 dessert cup, 992 calories, 9 grams carbohydrate.


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OOther Goodiesther Goodies FUDGE

1\4 cup butter or margarine 47

4 tablespoons butter or margarine

Splenda or any other sweetener to=1 to 1 1\2 cups sugar

2 (3 oz) packages softened cream cheese

2 oz. Unsweetened chocolate

1 tsp. Vanilla

1\3 cup chopped nuts

Melt butter or margarine over low heat. Add chocolate and stir just until

melted. Remove from heat and add vanilla. Add chocolate mixture to cream

cheese. Add 4 tablespoons butter and sweetener. Beat until combined. Stir in

nuts. Immediately pour into greased pan and chill in refrigerator till firm. Cut

into 2 inch squares. Yields about 30 pieces.

Nutrition facts: one piece, 81 calories 3 grams carbohydrate.

EGGNOG

6 large eggs, separated

Splenda or any other sweetener to=2 cups sugar

1 cup rum or 1 tablespoon rum extract+1 cup cream or milk

6 cups milk or cream

3 cups heavy cream, whipped to SOFT PEAKS ONLY!

1 tablespoon ground nutmeg

In a large bowl, beat egg yolks until very thick and light in color. Gradually

beat in sweetener. Beat in rum or extract mixture. Refrigerate for 1 hour, stir-

ring occasionally. In another large bowl, beat egg whites until stiff, set aside.

Beat milk or cream and nutmeg into egg yolk mixture. Transfer to large punch

bowl, if desired. Fold in whipped cream and egg whites. Serve.

Nutrition facts: serving size = 1 cup, 538 calories, 7 grams carbohydrate.

VARIATIONSChocolate eggnogFollow as above except add 1\3 cup cocoa with rum or extract mixture to egg


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yolk mixture. Continue as directed. Nutrition: 562 calories, 9 grams carbohy-

drate.

EGG CUSTARD

2 cups milk or creamSplenda or any other sweetener to=2\3 cup sugar

4 eggs

1 teaspoon vanilla

Preheat oven to 325 degrees. Beat eggs with sweetener. Add milk and mix

well. Add vanilla. Pour into four custard cups or one large pie pan or souffl

dish. Place custard cups or dish in large baking pan, if the baking pan is too

big for dish, place it in a large pot. If using cups bake for 30 to 35 minutes, if

using dish, bake for 40 to 50 minutes. Check by inserting knife in center, if itcomes out clean, it is done. Garnish with whipped cream or nutmeg if desired.You can even pour sauce over it.

Nutrition facts: Serving size=1 serving, 408 calories 6 grams carbohydrate.

VARIATIONS

Pumpkin CustardFollow as above except stir 1 cup canned pumpkin into mixture. Nutrition 428

calories, 8 grams carbohydrate

SOUR CREAM PUDDING

1 cup heavy cream


1 sour cream

1\2 cup water1 pkg. Unflavored gelatin

1 tsp vanilla

Sauce, whipped cream, or fruit (optional)

Stir sweetener into cream. Whisk in all other ingredients. Spoon in 3 dessert

dishes and chill until set. Garnish with sauce, whipped cream, or fruit.

Nutrition facts: 1 serving, 400 calories 9 grams carbohydrate.

CHOCOLATE CANDY BARS


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12 ounces unsweetened chocolate squares


1 teaspoon vanilla1\2 teaspoon salt

1\3 cup chopped nuts, (optional)

Line a small baking pan with tin foil or waxed paper. Melt chocolate, over low

heat, in large saucepan until completely melted. Remove from heat. Stir in va-

nilla and salt. Add sweetener and stir until smooth and sweetener is dissolved.

Stir in nuts if desired. Pour into lined pan and cool at room temperature until

stiff but soft. Quickly cut 24 bars through soft chocolate with knife. Or, pour

chocolate into greased candy molds. Refrigerate or leave at room temperature

until hardened. Lift out of pan or unmold.

Nutrition facts: 2 bars, 180 calories, 4 carbohydrate.

VANILLA COOKIES

3\4 cup butter or margarine

Splenda or any other sweetener to=1to 1 1\2 cups sugar1 beaten egg

1 teaspoon vanilla

1 cup flour

1\2 teaspoon baking soda

1\4 teaspoon salt

Preheat oven to 350. Cream butter for 30 seconds. Beat in sweetener. Add eggand vanilla. Combine flour, salt, and baking soda. Add to creamed mixture.

Drop dough by spoons onto ungreased cookie sheet. Bake for 8-10 minutes.

Makes about 1 1\2 to 2 dozen.

Nutrition facts: 1 cookie, 82 calories, 4 grams carbohydrate.

VARIATIONS

Chocolate CookiesFollow as above except add 1\3 cup cocoa powder to flour mixture. Nutrition,


Nut CookiesFollow as above except add 1\2 cup nuts to dough. Nutrition, depends on what

nuts you use


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1 tsp cinnamon

1\2 tsp ginger

1\4 tsp ground cloves (optional)

1\4 tsp allspice (optional)

Melt butter. Drizzle melted butter over nuts. Toss to coat. Combine sweetener

and spices. Sprinkle spice mixture over nuts. Toss to coat. Enjoy

Nutrition facts: 1\2 cup serving, (Made with

Bon Appetit!

Low Carb Luxury

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