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Low Carb Desserts

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AMBROSIA

You'll need (Family sized serving): 1kg of Yoplait Silhouette yoghurt- any flavour, 500ml cream (plus sweetener of choice), and anything else you'd like to add for example fresh chopped strawberries and low-carb choc (or be naughty and have mini marshmallows!) To make a single to 2 serve size you'll need between 30-50ml cream and 1 pottle (or equivalent) of Silhouette, plus sweetener for the cream, and again anything else you'd like to add. NB. If you can't get 1kg of Silhouette yoghurt, or you prefer not to use Aspartame sweetened products you can either buy natural unsweetened unflavoured yoghurt and sweeten it yourself or make your own with EasiYo/Hansells etc homemade kits. Personally I don't mind aspartame because there are no conclusive studies to say it's bad, and apparently Splenda etc can be just as bad. But not as bad as real sugar, eh? Silhouette contains per 100g about 6.9g carbs (there's 150g yoghurt in each pottle). If you make a single serve and find, like myself, that there's actually enough for two people, that means per serve (yoghurt only, not incl. cream or extras) there's 5.2g carbs. Not bad for something so delicious! 

HOW TO MAKE IT:
1. Whip the cream - NOT fully, just before it thickens properly, but not too runny. Sweeten to taste.
2. Stir the yoghurt into the cream, along with your added extras of choice.
3. Freeze for a short time (you don't want it solid - just cooled). Or you can keep it in the fridge for a few hours. Eat within 24-36 hours.
Published with permission NZLCS

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CAPPUCCINO CREAM CHEESE MOUSSE

250g cream cheese softened
3 med egg yolks
1/2 C sugar (splenda)
300 mls cream
1T coffee and chicory essence
whipped cream
grated chocolate to garnish

Whip cream till very thick. Chill. Beat cream cheese, yolks and sugar together and add the essence. Fold together and pour into small glasses and garnish with cream and chocolate.
Have tasted it and it was delicious. Even my boys loved it.
Submitted by Pam S

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CHEESECAKE 

2 packets of philadelphia cream cheese
2 eggs
sweetener (to taste)
vanilla essence
juice of half lemon

Preheat oven to 200 degrees, blend up all the ingredients until smooth and creamy. Scrape with rubber spatula into a pie dish/quiche dish, then bake for 45 minutes or until it rises up and comes away from sides and when just beginning to brown.
Refrigerate for a couple of hours and ready to eat for those unbearable sweet urges. Serve it with fresh berries.Yum yum!

Whip up cream & add some fruit (strawberries, raspberries etc) mix all together. I don't like cream without sweetener, so I add some splenda. Quick & easy.
Published with permission NZLCS

CHEESECAKE RECIPE

1 block of Philidaephia Cream Cheese
Sweeten to taste - Add sweetener
3 eggs
300 mls cream
1 tablespoon of vanilla essence
1 teaspoon of lemon juice
3 teaspoon of unsweetened gelatin
125 mls of hot water
375 mls of cold water

Method:

In a food processor, add cream cheese, sweetener and mix with the "pulse" mode until smooth.
Add egg, one at a time.
Then add the vanilla essence and lemon juice.
Mix 3 teaspoons of unsweetened gelatin to 125 mls of hot water
Once the gelatin crystals have dissolved, add the remaining 375 mls of cold water
Then add the gelatin mixture to the mixture in the food processor , mix until smooth and pour into a cheesecake mould or bowl

Cheese cake base: (Optional)
You can crush low carb biscuits and butter together to make a cheesecake base

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EASY CHEESECAKE

I really enjoy this one. Easy to make & transport. I take it to work.
Make up a weight watchers jelly using 11/2 cups of water (can use more or less depending on what texture you like) Soften pottle of cream cheese & whisk into the jelly.
Try the raspberry flavour & add a few raspberries. Yummy, sure helps when you crave something sweet.
You could also use ground almonds as a base, mixed with melted butter, I haven't tried it this way though, quite happy with it as it is

Dessert, if the urge takes me, which it just may well do because I'm PMT...
Published with permission NZLCS  

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DECADENT DELIGHTS

½ cup sour cream
½ cup cream cheese
2 Tbsp. coarsely chopped dark chocolate
2 Tbsp. chopped nuts e.g. unblanched almonds
2-3 Tbsp. coarsely chopped sultanas (optional – soak in sherry for really special occasion) Blend sour cream and cram cheese. Add rest of ingredients. Stir to combine. Spoon into prepared profiteroles. Replace lid. Drizzle with dark chocolate.
Use Ernest Adams Profiteroles only 1.1 Carb each plus the filling
Profiteroles are suitable for savoury filling or fresh berries and whipped cream.

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PANNA COTTA (an Italian rich cream dessert)

4 teaspoon gelatin
3 cups cream
1 teaspoon vanilla
1/4 castor sugar (Figured that you'd probably need more Splenda than that, what do you reckon?)

STEP ONE
Sprinkle gelatin over 1 cup of cream

STEP TWO
Place the cup in a pan of simmering water until the gelatin dissolves. Cool. Place the sugar and remaining cream in a saucepan and stir over low heat. Bring to boil and remove from heat.

STEP THREE
Stir in gelatin mixture and vanilla. Pour into 6 half cup capacity moulds. Refrigerate till set. Unmould and serve. The recipe says with fruit, drizzle with a fresh raspberry or strawberry caulis
Submitted by Pam S

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RASPBERRY SNOW

1 cup raspberries (thaw them if using frozen)
1 egg white
2 packets sugar replacement (adjust to taste, I like it very sweet)
1/4 teaspoon cream of tartar

Beat egg whites, cream of tartar and sugar substitute until stiff peaks form. Gently fold in the raspberries. Serves 2.
Submitted by Snezana 

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TARA'S NO-BAKE CHEESECAKE

Crust:
1/2 cup ground almonds (4.5g approx)
1/2 cup coconut (3.7g)
melted butter

Mix ingredients well (you need enough butter so the mixture holds together). Grease a pie dish or spring form pan, and press mixture out evenly over bottom of dish. Chill while making filling.

Filling:
1 block Philadelphia Cream cheese (3.5g) 
1/2 cup boiling water
1/2 cup cold water
gelatin (1 sachet, or 3 teaspoons) 
1/2 T sucryl (equivalent of about ½ cup sugar)
1 cup cream (6.6g) 
1 t vanilla essence (0.1g)

Dissolve gelatin in hot water, top up with cold water, let cool a bit. Soften cream cheese. In cake mixer, whip up cream cheese, gelatin mixture and sweetener until well blended. Whip cream, then mix well into cream cheese mixture. Pour into dish and refrigerate until set. 18.4g carbs for entire cheesecake. Divide by how many slices you cut.

Flavour variations (adjust carb count as necessary):
4 T cocoa powder (5.4g), 
OR 2 T lemon juice (1.95), 
OR raspberry extract

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DESSERT TREAT

A pack of Lite (it has fractionally fewer carbs) Philadelphia Cream Cheese mixed with a little cream to soften it, and Splenda and cinnamon to taste and a small handful of macadamia nuts thrown in - it's quite delicious!
Submitted by Rachel

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LEMON MERINGUES

Original recipe called.....Guaranteed Meringues
4 egg whites
1 tsp vinegar
7 rounded tablespoons Splenda
1 tsp vanilla

Beat egg whites stiffly, add sugar gradually, beating until dissolved (doesn't take long when using Splenda). Add vanilla and vinegar. Blend thoroughly.
Preheat oven to 180 degrees, reduce heat to 130 and cook for at least one hour. Leave on tray until cold. The Splenda makes the meringues very very lightweight, and they brown very quickly. 

Join together with lemon cream.

4 egg yolks
1/2 cup Splenda
4 T lemon juice
zest of lemon
1 Cup cream, whipped

Beat egg yolks and Splenda, place in a double boiler add lemon juice and rind. Stir gently over just boiling water for a couple of minutes until it thickens. Cool and add the whipped cream. Chill for 12 hours. 

The first time I made the meringues I cooked them for just under 1 1/2 hours, today when I made them, just on the hour, I think somewhere in between is right for the meringues that I prefer. 
 Submitted by Julie McQuilken

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MINI TIRAMISU'S 


1 packet of Earnest Adams Profiterols
200gms Marscarpone cheese
1 egg- separated
1 tablespoon Splenda
1/2 cup cream-Whipped
1 teaspoon brandy essence
1 bar Cadbury's light chocolate.

Method
Beat Splenda, egg yolk, Brandy essence, and Marscarpone cheese until thick and creamy. Whip cream until thick. Beat egg white until stiff.

Fold in cream to cheese mixture, then fold in egg white. Spoon custard mixture into the bottom of each profiterole and then put tops back on. Place in fridge for 30mins.

If you have any of the custard over, it is nice on weight watchers jelly, or just on its own.

Place chocolate in a stainless steel bowl and melt over a pot of hot water. Be careful not to get water in the chocolate as it will go hard. When chocolate has melted, remove profiteroles from fridge and drizzle melted chocolate over each one. You will need to work quickly. Return to fridge to set the chocolate.
Submitted by Ann

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COCONUT CUSTARD

Ingredients: 
2 3/4 cup coconut milk
6 eggs
Artificial sweetener to = 1/2 cup sugar
1/4 tsp salt
1 tsp vanilla
Nutmeg, cinnamon, even cardomums as desired

Instructions: 

Combine eggs, sweetener, salt, and vanilla in a large mixing bowl and blend well. Slowly add the coconut milk and beat slightly. Pour into  a lightly buttered 8-inch baking dish and sprinkle top with nutmeg.  Bake 5 minutes at 230 deg C and reduce heat to 180 deg C for an additional 15 minutes. Silver knife inserted in center will come out clean when done.

This custard would be good in a pie shell. "Serves 12"

TIP - To make 4 individual servings - 1 tin of coconut cream and 3 eggs.....this . I like them straight from the oven with runny cream, slightly warm with cream and cold the next day with whipped cream.....yes, I am a big fan of this pudding!  I cook them in a bench top oven......take no time at all. Fresh nutmeg is better on the top than ground nutmeg. The flavour is better. - Julie

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TARA'S ZUCCHINI CRUMBLE
 (adapted from recipe found on internet)

1 sliced zucchini (1.7g) 
1/8 C lemon juice (1.85g)
1 T sugar equivalent - few drops of sucryl or Denta Sweet,
½ t cinnamon (0.3g)
½ t mixed spice (0.3g) 

Place in pot, add enough water to just cover zucchini. Boil until only a tiny amount of water is left. Place in oven dish. 

1 T gluten flour (1.5g) 
2 T flaxmeal (0.7g) 
1 T Splenda (1g) 
dobs of butter

Mix crumble topping, rub in butter. Place over zucchini. Cook in oven for 30 mins at 180C. 7.35 g carbs. Serve with whipped cream.

Most of the time I never bother with the crumble and just eat the zucchini straight from the pot with whipped cream on top. (4.15g carbs not counting cream). Tastes JUST like apples - believe it or not.

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COCONUT PINEAPPLE PUDDING

1 Can of Coconut Cream
1 pkt of low cal Pineapple Jelly

1 CAN OF COCONUT CREAM (the lowest carb one in the shelf, usually about 3 grams per 100 ml.) heat in a microwave dish till hot enough to melt the packet of low cal Pineapple Jelly.
Mix well, add 100 ml of extra fluid i.e. cream , cream cheese etc if desired to make up to 500ml.(or leave plain for a firmer set) 
Leave in the Fridge to set. 
Submitted by Karen

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MOCHA DREAM

3 teasp gelatine
1 cup Water
4 teasp cocoa
1 teasp coffee
1 teasp vanilla
2 cups whipped cream
dollop of butter
Stevia / Splenda to taste


Melt gelatine in 1/2 cup of warm water. Mix cocoa, coffee and butter with rest of the warmed up water. Fold the two wet mixtures together. Set aside until cool.  Whip cream put on top of mixture blend together until smooth.

I sprinkled some chocolate sprinkles on top for garnish.

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TARA'S NEW YORK CHEESECAKE
Base:
 1 C ground almonds (7.5g)
1 C coconut (7.3g)
melted butter
2 T sugar-equivalent (Denta Sweet,)

Filling:
 3 packets Philadelphia cream cheese (10.5g)
3 eggs (1.8g)
2 T lemon juice (2)
2 1/2 t vanilla essence (0.25g)
1/2 t nutmeg (0.3g)
1 C sugar-equivalent (1/2 C Denta Sweet, remainder liquid Splenda)

Topping:
 1 1/2 pottles sour cream (18.75g depending on brand used)
2 T sugar-equivalent (Denta Sweet)
1 t vanilla essence (0.1g)

Mix together the almonds, coconut and sweetener, and bind it together with enough melted butter to make it stick together. Press into the bottom of a large greased dish - I use a large glass pie dish 26cm wide, and about 5 or 6cm deep. Refrigerate while making filling. Preheat oven to 190C. Soften cream cheese, then beat together with eggs, sweetener, lemon juice and vanilla essence, until very smooth. Pour over base, and bake for 20 mins. Remove from oven and dust with nutmeg. Increase oven temperature to 220C. Beat together the sour cream, sweetener and vanilla essence and pour over cheesecake. Return to oven for 5 mins, just to glaze.

Refrigerate over night, before serving. Serves 12. Total carb count with crust is 48.5g carbs, 4g per serving. Without crust is 33.7g carbs, 2.8g per serving. If you use pourable Splenda, instead of Denta Sweet, or a liquid sweetener, make sure you add 24g carbs per cup of Splenda.

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CHOCOLATE CRUMBLE

2-3 tablespoons protein diet food Protein powder (Countdown has it: this is best for baking, others don't work as well)
AS to taste (I used Splenda, about 1 tablespoon)
1 tablespoon coconut,
1 tablepsoon ground almonds
1-2 teaspoon mixed spice
1 tablespoon cocoa
About 2-3 tablespoons butter

Mix all dry ingredients together, then hand crumble butter into other mixed ingredients till resembles breadcrumbs, and almost sticks together.
Sprinkle over fruit like stewed rhubarb and bake for about 1-2 hour at mod oven
 Submitted by Gwenda

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EGG CUSTARD 

2 eggs
1 egg yolk
2 tablespoons sugar substitute - Denta Sweet -1 tablespoon Splenda or other
300 ml cream

Beat 1 egg yolk  with sugar substitute add eggs and stirred into 300 ml cream, heat it slowly using a double
boiler until it thickens. 

I poured it over a few frozen raspberries and boysenberries (4 and 6 gm/100 of carb respectively) 
this recipe made four servings (I used the smallest Gladware containers). very yummy.
Submitted by Elaine

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COCOANUT EGG CUSTARD
 (This is a richer, coconut flavoured version of an egg custard.)

3 egg yolks
1 cup fine dessicated coconut
1/2 cup coconut milk
2 tablespoons Splenda
600 mls cream

Soak the coconut in the coconut milk and half the cream for about 30 minutes.
Then heat in double boiler and add the egg yolks and sweetener and allow to thicken.

When the custard is cool, whip the remaining cream and fold into the custard mix. This makes the custard much lighter and fluffier.

This is great for filling those Ernest Adams profiteroles. It also goes well with berries, or those low carb macaroons, and is a
good way to use up the egg yolks too.
 Submitted by Elaine

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SIMPLE LOW CARB ICE-CREAM

To make a simple low-carb ice cream
2 cup of frozen mixed berries crushed, mix with a pottle of thickened anchor
cream and sweetener to taste.
You do not need to freeze this as the frozen berries freeze the cream to a
soft-freeze consistency. If you like it a little softer add normal cream
 Submitted by Keith

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ICE CREAM with variations

500 ml cream

4 egg yokes

1/2 vanilla pod (you can use essence)

5 tablespoons of sugar substitute (I use Splenda )

 

Heat cream in heavy saucepan over low heat. Whisk in one egg yolk at a time. Add vanilla and whisk until custard begins to thicken. remove from heat and cool ( I pour into a new bowl. Be careful or the egg yolks can scramble). 


AT THIS POINT THE CUSTARD IS READY TO ADD RECIPE INGREDIENTS THAT MAKE IT ICE CREAM...

Do not overlook the value of refrigerating this custard as it is and using it as a delicious, rich dessert.( you can add brandy and pour over berries ,yum) this is the base custard that you can add any flavour you want to to make ice cream....for instance to make vanilla make custard as above but before cooling whisk in 1 tablespoon (another) of vanilla essence. Then cool to room temperature.

 

Chocolate Ice-Cream 

add 59 g cocoa powder.....

when cooled put into ice cream churner. (an ice cream churner is not too expensive...)


Decaf-coffee ice cream

1 basic recipe ice cream/custard

1 cup very strong decaffeinated coffee

1 tblsp coffee flavouring or liqueur

 

prepare basic ice cream/custard recipe. Brew coffee by using 2 cups water to 4 tblsp decaffeinated ground coffee. when brewed simmer over a low flame until it reduces by half. Remove from heat. Whisk in the coffee flavouring or liqueur and allow to cool. Wisk coffee mixture

into basic ice cream recipe/custard. cool to room temperature add to ice-cream maker.

total grams 28.0 grams per serving 3.5


Chocolate ice cream

1 recipe basic ice-cream/custard

59 g cocoa powder

2 tblsp sugar substitute

2 tblsp sugarfree choc dessert mix powder (optional)

prepare basic ice cream/custard... whisk in sugar substitute and dessert powder. Cool to room temperature. Place in ice-cream maker.

total grams 20.8 grams per serving 3.5


Chunky chocolate fudge ice cream.

1 recipe chocolate ice cream ( above)

1/2 recipe chocolate fudge (following)

prepare choc ice cream and choc fudge recipes. Cut fudge into 5-mm

squares.....add to ice cream maker just before ice cream is ready.

total grams 72.5 grams per serving 8.0


Dr Atkins chocolate fudge makes 15 squares

1x47gr packet sugar free chocolate instant pudding/dessert mix

2 1/2 tblsp sugar substitute

125 ml cream

1 tblsp crème de cacao liqueur ( I use cocoa powder here again)

50 gr chunk-style sugarfree peanut butter

mix all ingredients except peanut butter. Place over low heat. add peanut butter. Heat until peanut butter melts. Stir until well blended.

spoon mix into a sprayed non stick cooking tray. Refrigerate until firm. Slice into at least 15 squares.

total grams 56.9 grams per square 3.8



Raspberry rapture ice-cream

1 recipe basic ice cream/custard

1/2 -1 teaspoon of raspberry flavouring ( to taste)

1 tblsp framboise (red raspberry liqueur)

125gr raspberries

2 tblsp sugar substitute

prepare basic ice cream/custard. Recipe. Allow to cool. Mix raspberry flavouring and framboise together. Place raspberries in a small bowl. Sprinkle with sugar substitute. Add syrup and framboise. chill to allow flavours to blend, about 5 mins. whisk raspberry mix into cooling custard. cool to room temperature. place in ice cream maker.

total grams 39.4 grams per serving 4.9

 

Butter pecan ice cream

1 basic recipe ice cream/custard.

30gr unsalted butter

100gr pecan halves coarsely chopped

1 tblsp sugar substitute

1 teaspoon butterscotch flavouring (optional)

 

prepare basic recipe allow to cool, melt butter in a fry pan. add nuts to pan. Sauté for one min.. Sprinkle with sugar substitute. remove from heat and mix well coating nuts completely. Wisk in the butterscotch flavouring ( if using). and nuts into cooling custard mix. Cool to room temperature. Place in ice cream maker. Yummy yummy.

total grams 61.2 grams per serving 7.7


Coconut macadamia ice cream

1 recipe basic ice cream/custard

25gr fresh coconut, or unsweetened desiccated coconut

1/2 teaspoon rum essence or flavouring

70gr unsalted macadamia nuts

1/2 teaspoon vanilla essence

4 teaspoons sugar substitute

 

prepare basic recipe .allow to cool Place coconut in a small bowl and sprinkle rum essence onto it. Stir to combine flavours. whisk coconut, macadamia nuts, vanilla essence and sugar substitute into cooling custard. Cool to room temperature and place into ice cream maker.....another yummy... total grams 40.8 grams per serving 5.1


Remember that the basic ice cream/custard recipe is really yummy on it's own ...use as a normal custard. I could eat this all day !!!!!!!

Here is a quote from the book......

"ice cream is a very important part of this diet. It has long been enjoyed as the special, delicious climax of afternoon picnics, informal lunches and formal dinners. Dr Atkins was known to eat it while watching football on a Sunday afternoon......the book gives seven failsafe recipes. Two of them (vanilla and coffee) you may have from the beginning of the diet. Coconut, macadamia, butter pecan, and maple walnut may be added to the ongoing weight loss. Pre-maintenance welcomes raspberry rapture and chocolate. Maintenance offers chunky chocolate fudge ice-cream plus two frozen yogurts and two creamy sorbets..... remember hand churn ice-cream makers need not be expensive........good luck and have a go. I have great success........

Submitted by Jill

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