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Old 02-21-2004, 08:37 PM   #1
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Are there any good LEMON dessert recipes?

My hubby's birthday is next week, and I'd like to make him a dessert we can BOTH enjoy

He LOVES lemon desserts (lemon meringue, lemon bars, etc).

Are there any LC options out there?

Thanks for your help!

~Kat
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Old 02-22-2004, 06:44 AM   #2
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Here are some:


* Exported from MasterCook *

Lemon Curd

Recipe By :Atkins Web Site
Serving Size : 0 Preparation Time :0:00
Categories : Low Carb Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 egg yolks -- lightly beaten
6 packets sugar substitute
1 1/2 teaspoons grated lemon rind
1/3 cup fresh lemon juice
6 tablespoons unsalted butter

In saucepot over medium heat combine yolks, sugar substitute, zest, juice and butter.


Stir constantly 5-7 minutes until mixture coats the back of the spoon. Remove from heat and strain through a wire mesh sieve placed over a bowl. Place plastic wrap on surface of curd; refrigerate 1 hour or until cool.


Description:
"Lemon curd is a dense, intensely flavored egg yolk custard. It is often mixed with whipped cream and served as a dessert or pie filling."
Source:
"LCF BB"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 834 Calories; 84g Fat (89.1% calories from fat); 9g Protein; 14g Carbohydrate; 1g Dietary Fiber; 824mg Cholesterol; 56mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fruit; 16 Fat; 1/2 Other Carbohydrates.

NOTES : Tip: Don't use dried Lemon Peel Too Strong!!!

Nutr. Assoc. : 0 0 0 0 0


* Exported from MasterCook *

Lemon Sherbet

Recipe By :Kayt
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package sugar free lemon gelatin -- (4 serving size)
2 cups boiling water
2 cups plain yogurt
2 teaspoons lemon extract
3 tablespoons Splenda
1/4 c whey protein powder, unflavored -- or vanilla flavored

Put the gelatin powder in the blender and add the water. Run the blender for 20 seconds or so; long enough to dissolve the gelatin. Add the other ingredients, and blend well. Put the blender container in the refrigerator and let it cool for 25-30 minutes—take it out halfway through this time and blend it again for about ten seconds, then at the end of the cooling time, blend it again. Pour it into a home ice cream freezer, and freeze according to the directions for your freezer.
We ate way too much of this! It’s really good. There’s about 16 g of carb in the whole recipe, if you use the GO-Diet’s revised carb count for plain yogurt (4 g per cup). I figure about 320 calories in the whole recipe, and about 40 grams of protein. Pretty amazing for something that tastes so good.

Source:
"Pami's website"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 414 Calories; 16g Fat (34.4% calories from fat); 40g Protein; 29g Carbohydrate; 0g Dietary Fiber; 62mg Cholesterol; 282mg Sodium. Exchanges: 2 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates.




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Old 02-22-2004, 07:44 AM   #3
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Here is a couple links you may want to check out. I made Dottie's Lemon Bars and they were excellent. I used plain protein powder rather than the bake mix and I doubled the filling which she suggested some people may want to do.

Dottie's Lemon Bars
Dottie's Lemon Bars

Lemon Pie or Lemon Bar

Last edited by NorthernNisse; 02-22-2004 at 07:50 AM..
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Old 02-22-2004, 08:13 AM   #4
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I borrowed a cheesecake recipe from someone here and have been playing around with it. I don't have the carb count either but it's pretty low and very good.

Lemon Cheesecake

Crust:
3/4 cup almond flour / finely ground almonds
1/4 cup finely ground hazelnuts or walnuts
6 Tbsp Splenda
4 Tbsp butter - melted
Preheat oven to 350°F.
Mix all ingredients well and press into bottom of 9 or 10" pan.

Filling:
4 (8-oz) pkgs Philadelphia® Cream Cheese, softened
1 Cup Splenda
2 Tbsp. lemon extract
2 pkgs SF lemon jello
1 Tbsp. vanilla extract
3 eggs
4 Tbsp sour cream
Mix cream cheese, Splenda, lemon, SF jello and vanilla with an electric mixer until blended. Add eggs and sour cream and pour over crust.

Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. This will set completely after it's removed from the oven. The top should just be lightly browned. I'd use liquid splenda but I can't find it anywhere around here.
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Old 02-22-2004, 09:20 AM   #5
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There is another dessert posted out there called "citron fromage" - I'll find it and bump it!
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Old 02-22-2004, 10:16 AM   #6
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Yummm!

Lots of great ideas! Now comes the hard part . . . I have to choose!

Thank you

~Kat
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Old 02-22-2004, 11:56 AM   #7
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Here's another one:

Frozen Lemon Mousse

3 eggs
3 egg yolks
1/2 cup fresh lemon juice
1 cup granular splenda
1/2 stick unsalted butter
2 tablespoons vodka
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
1 cup heavy cream

In a medium bowl, whisk eggs and egg yolks; set aside. In a medium saucepan, heat lemon juice, splenda, butter and vodka. Gradually whisk lemon mixture into eggs. Return mixture to saucepan. Cook 3 minutes, stirring constantly over medium heat until mixture thickens. Do not boil. Remove from heat. Stir in lemon peel and extract. Transfer to a large bowl. Cover with a piece of plastic wrap touching the surface. Chill at least 1 hour.

With an electric mixer on medium speed, beat cream until peaks form. In two additions, fold whipped cream into lemon custard. Transfer to a 1-quart dessert dish. Freeze until solid, at least 2 hours. To serve, spoon into individual dessert plates and garnish with fresh berries, if desired.

6 servings. Carbs per serving - 7.5, protein 5.5 grams, fat 27.5 grams, calories 308.

Last edited by sligh; 02-22-2004 at 11:59 AM..
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Old 03-14-2004, 05:47 PM   #8
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bump
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Old 03-15-2004, 07:58 AM   #9
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I found this on another website and just made it this weekend. I thought it was great and it certainly is easy!

LEMON MOUSSE

2 oz soft cream cheese
1/4 cup lemon juice
4 packs of Equal
1 c heavy cream
1 t lemon extract

Beat cream cheese and sweetener with mixer til smooth. Slowly add lemon juice and mix til smooth and creamy. Add heavy cream and lemon extract. Beat until fluffy and heavy cream will hold "soft peaks." Refrigerate.

Total: 16 carbs, trace fiber, 1062 Calories, 106 fat, 9 protein.
Serves 4 @ 4 carbs, 266 Calories, 27 fat, 2 protein.

*I used splenda instead of equal and had to add a little more than the recipe calls for to get it to my desired sweetness.

Last edited by lowcarbredhead; 03-15-2004 at 08:00 AM..
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Old 03-15-2004, 02:49 PM   #10
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Just made Dottie's Lemon Bars

And they are sooooo tasty. I doubled the filling, changed the 'flour' to 1/3 c wpi, 1/3 c whey, 1/3 c almond flour. I also used my version of sweetners.....2 T xylitol in the crust, 1/4 c xylitol + 1/16 tsp liquid sucralose concentrate + 1/16 tsp liquid stevia, and 1 T liquid cyclamate. For the topping, I used 2 tsp of xylitol.
They still are so very thin. I will make them again, but I have to come up with a way of increasing the volume.
Thanks, Dottie.
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Old 03-21-2004, 06:17 PM   #11
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We also made the lemon bar recipe! It was very good and my husband who is the lemon lover in our house gobbled it up!!

We used carbsense mix for the crust and it was delish!
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Old 12-04-2006, 02:00 PM   #12
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I had been hearing about your site forever, and decided to visit it when looking for a good lc lemon bar recipe. I made a few tweaks to various recipes, thanks for all your help!!

It's baking right now...
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Old 10-03-2011, 06:48 PM   #13
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Thanks for the lemon mousse recipe!

I just made the lemon mousse and it was yummy and filling! Thanks so much for posting it!
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Old 10-27-2011, 08:58 PM   #14
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Sometimes I just crave lemon
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Old 10-28-2011, 04:52 AM   #15
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Quote:
Originally Posted by Kaarren View Post
Sometimes I just crave lemon
I do too and my doctor said that craving Lemon or Tomato can be a sign you need more potassium. Which is very possible with this type of WOE
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Old 10-28-2011, 08:43 PM   #16
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Hmmmm

???

I didn't know that!
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Old 10-29-2011, 05:02 AM   #17
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Lemon Cheesecake

One of my readers tells me she has made this cheesecake 5 times now and just love it. It's one of the first no-bake cheesecakes I ever made and is very light. Very delightful on the nut crust.



This is an easy cheesecake to whip up. I find, when it comes to sweeteners and making such no-egg citrus desserts, I would recommend not putting all the sweetener in all at once and TASTING after adding all ingredients before adding the remaining sweetener. Everyone’s taste on sweeteners is just so highly personal. I like things much sweeeter than my husband. I would recommend only adding ½ c. of the granular (or 20 drops) and then TASTE before adding any more. This is not OK for Induction unless you make it without a crust.

INGREDIENTS:

2 8-oz pkgs. cream cheese, softened
38 drops liquid sucralose (or 1½ c. granular Splenda)
1 pkt. unflavored gelatin
lemon zest from 2 lemons
lemon juice (from 2 large lemons)
1 tsp. vanilla
1 c. cream, whipped
1 baked, cooled Pecan Crust: (see below)

DIRECTIONS: Pour gelatin onto the lemon juice in a small saucepan and heat on lowest heat, stirring until dissolved. Whip cream cheese in a large bowl with sweetener until smooth. Add lemon juice, zest and vanilla. Beat until smooth and well blended. I like to use my food processor to achieve the smoothest mixture possible. In another bowl, whip the cream with an electric mixer until quite stiff (but not butter!). Fold whipped cream into cream cheese mixture. When well incorporated, pour into cooled pie crust. Chill several hours and serve.

NUTRITIONAL INFO: Makes 8 servings, each serving (filling AND crust) contains:

370 calories
35.2 g fat
6.34 g carbs, 1.99g fiber, 4.35 NET CARBS
10 g protein
188 mg sodium

PECAN CRUST:

This is my all-time favorite pie crust for unbaked cheesecakes and cream pies that don’t require further baking. I merely substituted Splenda for sugar and flax for flour my original recipe, which also adds a little extra fiber, as well as flavor. Would be great filled with Linda’s site recipe for Jello Fluff using lime jello or my Key Lime Cheesecake recipe. Not suitable for Induction.

1 1/4 c. finely ground pecans
3 T. unsalted butter softened
3 packets Stevia or Splenda
1/4 c flax meal

Combine all ingredients and press into bottom of glass pie plate. Bake in 375º oven for 10 minutes to toast pecans a bit and bring out their flavor. Cool and fill as desired. Can also be used as a pie crumble topping for cheesecakes and cream pies.

NUTRITIONAL INFORMATION FOR CRUST ALONE:
Serves 8
Each serving has: 116 calories, 12g fat, 2.36g carbs, 1.79g fiber, .63 NC
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