Induction Desert Recipes
Does anyone know of any induction desert recipes?
Sugar free Jello with a blob of Cool Whip? The real good stuff, I think you'd better wait until after induction.
I make an egg custard that I call creme brulee.
2 cups cream
4 egg yolks
1/2 cup splenda or equivalent sweetener of your choice (I used 6 drops of ez sweetz and a splash of caramel davinci)
1/2 teaspoon vanilla
Dash of salt
Heat cream over medium heat, just until bubbles start to form.
Remove from heat and let cool slightly.
In a bowl, whisk together egg yolks, vanilla, salt and sweetener.
Gradually whisk in cream. Strain mixture.
Divide into 12 silicone muffin cups.
Bake in a water bath for 15 minutes at 350 degrees.
Custards should be set, but still jiggly. Chill for one hour.
I put it in the muffin cups for portion control - but you can also divide it into fewer servings and put it into custard cups - but I would cook it for longer - maybe 20 -30 minutes?
Creamy Dreamy Jello Cheesecake
16 ounces Cream Cheese SOFT (13.4)
1 cup heavy cream (6.7)
5 packets Splenda (4.5)
1 box jello (any flavor) (0.0)
1/2 cup boiling water (0.0)
Boil water and add jello. Stir well.
Whip cream until stiff peaks form and add Splenda, one packet at a time, beating continually. Remove from mixer and put into a separate container.
Whip cream cheese until soft. Add jello and whip until thick. Add 2/3 of the whipped cream and whip until thoroughly blended.
Spread gently on a pie plate. Top with remaining whipped cream and spread evenly.
Chill for 2-3 hours and enjoy!!
Serves: 8 (generous slices!)
Total carbs for entire recipe: 28.2
Carb per serving: 3.5
Killer No-Cook Cheesecake
1 sm box Lemon Sugar Free Jello
2 8oz cream cheese, softened to room temperature.
1/2 cup sour cream
1 tsp vanilla
Add Jello to 1 C boiling water, dissolve, add cream cheese, mix well, then add sour cream and vanilla. Spray glass pie pan with Pam, or use butter, pour into pan. Sprinkle top with a little nutmeg. Chill in refrigerator till set...YUMMY!!!
Total for whole ch-cake = 17.45g provided you use SF vanilla.
So cut into 8 servings, each serving = 2.18g
Raspberry Cheesecake Squares
1 package sugar-free raspberry gelatin
1 cup boiling water
2 8-ounce packages cream cheese, softened
Sprinkle gelatin in boiling water, and stir well. Beat cream cheese until very creamy. With mixer running, add gelatin, 1/4 cup at a time, and mix until thorughly combined. Pour into 8x8 pan, and refrigerate until firm, about two hours. Makes eight servings.
2 grams carbs per serving.
Dom's Cheesecake Pudding
8 oz heavy whipping cream
8 oz cream cheese - softened
8 oz sour cream
1/2 cup splenda
1 tsp vanilla
Whip the heavy cream until stiff peaks form. Set asside
Mix the rest of the ingredients until smooth. Fold in the whipped cream.
This makes 12 servings ~ >3 g. carbs per serving.
Sherry's Cheesecake Custard
1 oz soft 1/3 less fat Philly cream cheese (less carbs)
1/4 cup water
1/4 cup heavy cream
1/4 t vanilla
1/4 t cinnamon
1/4 t maple flavoring
sweetzfree to taste (5-10 drops) I used 5
Mix well and add to small ramekin. Bake at 350 in a water bath until soft set in the middle
Cover (making sure plastic wrap lays on surface) and chill at least 3 hours.
Carbs:2 or 2%
Protein:10 or 18%
Low Carb Baked Custard
1 whole egg
1 egg yolk
1/2 cup heavy cream
1/2 cup water
1 1/2 tbsp. Splenda (or to taste - I sometimes use DaVinci syrup instead)
1 1/2 tsp vanilla extract
1/8 tsp salt
Lightly beat the egg and yolk with a whisk. Add cream, water, Splenda, vanilla and salt and mix well. Pour into two ungreased 6 ounce custard cups. Sprinkle with nutmeg. Set in a pan containing 1/2 to 1 inch of hot water. Bake at 350 degrees for 35 minutes or until set.
Yield: 2 servings; approximately 5 grams carbohydrate per serving.
This custard is creamy, sweet and delicious ... enjoy!
1 and 1/2 cups heavy cream (I use 40% butterfat)
3/4 cup DaVinci's Syrup (vanilla, butter rum, caramel, etc.)
Nutmeg to sprinkle on top (optional)
* Have 6 custard cups and pan large enough to hold them ready. The pan should have sides 1.5" - 2"+ inches high. Spray the custard cups with Pam (optional, but makes cleaning much easier).
* Preheat oven to 325 and start some water to boil (2-3 cups).
* Beat eggs briefly. (The less air, the less chance of bubbles.)
* In another bowl, mix cream and syrup; gently simmer on stove top or microwave - do not scald.
* Add eggs and cream mixture, blend very briefly.
* Pour into custard cups (add nutmeg here if desired) and place in pan.
* Add boiling water to the pan 1" up the sides of the cups, and carefully place in oven.
* Bake for 35 minutes until set (insert a knife at the edge, it should be clean when removed). The custard should have a 'jiggle spot' in the center about the size of a quarter.
* Cool completely in it's cooking water, cover and chill thoroughly.
I make mousse - whip heavy cream with sweetner of choice and chill.
For chocolate mousse, I add cocoa powder but that does add a few carbs.
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