P3 friendly desserts?
 

Tim and I will be heading to Atlanta in August for a couple of Braves games. I plan to take all my food with me. It'll be Day 16 and 17 of P3. I have all my food planned, but I'd like to take a P3 friendly dessert as a just in case.

I will have a soft sided cooler with me. I need a recipe that doesn't take a lot of specialty ingredients (whey powders, gluc powder, etc). I have Ideal and Ideal brown for sweetener. I can get almond flour, but not sure what else is available in my area. We will have a fridge in our room.

What would you suggest for me to make and take?

I saved this recipe, just in case fruit won't do it:

How about lowcarb cheesecake Lisa?

Or how about an apple crisp type thing? Someone had mentioned making bruschetta with melba toast. I bet you could make a warm apple compote w/ cinnamon to serve on top instead. :)

I'm leaning towards making cheesecake muffins. I'd like something that didnt' necessarily have to go in the cooler (cake or cookies), but I don't have (and no access to) a lot of specialty ingredients. So this may be my answer.

The cheesecake muffins from the recipe board? OMG, sooooo good!

mmm sounds good I'm going to find cheesecake muffins right now!

Yes, SOOO good. I remember making a full batch of 12. But then I got sick of them mid-way for some reason!

This one? Mini cheesecake cupcakes?

Preheat oven to 350 degrees. Have 5-6 cupcake holders place on baking tray
Ingredients: 1 Package Philadelphia Cream Cheese
1 Egg
1/4 Cup Heavy Cream
2 Tablespoons Vanilla
4-5 packets of Splenda
Almonds to top, use as many as you like.
How To Prepare: Have all ingredients at room temperature.
Mix everything together except almonds in bowl.
Make sure mix has no bumps in it and that it has a smooth texture. Place mixture in each cupcake holder then bake in oven for 20-30 minutes. Keep checking these while they bake as some ovens cook quicker then others! After time is up remove then from oven let them cool completely then place in fridge for overnight then top with almonds.
Number of Servings: 5-6

Hey Lisa did you ever try the bacon wrapped jalapenos?

Doh, P3 desserts, not P2. :doh: Just ignore me. :)

Here it is Lara:

http://www.lowcarbfriends.com/bbs/lo...e-muffins.html

That is the recipe that I have used but I eliminated the sweetner and added sugar free jello for flavor, usually cherry or raspberry and I baked them in the mini muffin tins they are really tasty.

Lara, I haven't made the jalapenos yet.

Cindy, how much jello did you put in? I used cherry and the flavor was overpowering

YUMMY!!!!!!!!!!!!!!!!!!! I will do that next time. Thank you!!

This turned out yummy and I mixed in strawberries that I had reduced in a pan with Splenda... Strawberry Ice Cream yay! I quadrupled the recipe and my mom even liked it and she's a French gourmet foodie... I added more sugar than the recipe called for.

Ice Cream
1 tablespoon artificial sweetener
1/2 teaspoon Vanilla Extract
1/2 cup Heavy Cream
6 tablespoons Table Salt
3 cups Ice
1 Sandwich Sized Ziploc Bag
1 Gallon Sized Ziploc Bag

In the sandwich sized Ziploc, combine the sugar substitute, vanilla extract and heavy cream.
Seal the bag and shake lightly to mix ingredients.

In the gallon sized Ziploc bag, add 3 cups of ice (or fill half the bag with ice)and add 6
tablespoons of table salt.

Place the seal sandwich sized bag into the gallon bag and seal the gallon bag. Shake the entire contents for at least 4 minutes (shake longer for harder ice cream).

Once desired hardness has been achieved, remove smaller baggies and rinse thoroughly with cold water (if you miss this step, you may wind up with salty ice cream!)

Recipe makes about a 1/2 cup of ice cream.

I have doubled the recipe and it still works well. I am also sure that you can add additional ingredients (cocoa powder, etc) to create different flavors of ice cream.

Thank you for the recipe I will make them tonight!!

There is an almond cake recipe up in the recipe sticky. It is really yummy, kinda like a pound cake. I make it in a loaf pan for traveling.

Have you tried the P3 fudgey peanut coconut bars? They travel VERY well...no refrigeration needed. Just search this forum on "fudgey peanut". In P3, I sub the peanut butter with almond butter. They are really good but a bit deadly!!!!

here is the link...

http://www.lowcarbfriends.com/bbs/lo...-pic-incl.html

Deadly?

:cry:

;)

:rofl::rofl:

I just put one box in but if you find it too strong cut it back to 1/2 box. I made my 1st batch with the splenda but I found it way too sweet and I was doing low carb at that time and didn't want to have so many carbs that is why I tried it with the sugar free jello. I used strawberry flavor before it is not as strong as the cherry so you could try that.

Yeah, as in "really really hard to just eat one or two"... :laugh:

Flax Meal Brownies with Xylitol Recipe This is the Xylitol Flax brownies recipe. I've posted it before but can never remember exactly where:D I used75% xylitol and 25% splenda you could maybe even that out to 50-50 but I would not go more than that. I ran out of xylitol once and tried it with all splenda and it ruined them--weird consistency and everything. Just remember that xylitol is toxic to dogs

Toriani syrups yum!
 

I emailed Toriani, the syrup company recently and asked for some coupons. They sent me 4 $0.75 cent off coupons and a recipe book as well. You can find SF Toriani syrups at Walmart for $4.28 and that makes them $3.53 each, a great deal.

Lisa this is really good really easy and if you don't have da vincis or toranis use splenda and your favorite flavorings i have tried vanilla and lemon and oh my hits the spot!

Linda's Low Carb Menus & Recipes
Linda Sue is a life saver!:love::love:

bump, and mmm