|01-20-2014, 10:12 AM||#31|
Very Gabby LCF Member!!!
Join Date: Dec 2006
Start Date: September 2000
Pumpkin Bake Jodie
8 ounces cream cheese, softened
1 cup granular Splenda or equivalent liquid Splenda (see update)
15 ounce can pumpkin
1 1/2 teaspoons Pumpkin Pie Spice
1 teaspoon cinnamon
1 teaspoon vanilla
Put the cream cheese in a medium mixing bowl and beat with an electric mixer until smooth. Add the remaining ingredients and beat well. Pour into a 6x8" greased glass baking dish. Bake at 350º about 40 minutes or until the center feels firm and a knife inserted in the center comes out relatively clean. Cool, then chill before serving.
Peanut Butter Silk Pie Dana
1 ¼ cups shelled hazelnuts
1/2 stick melted butter
½ cup vanilla flavored whey protein powder
6 oz. sugar-free dark chocolate bars
5 tablespoons heavy cream
¼ teaspoon instant coffee crystals
Peanut Butter Silk Layer
1 8 ounce package cream cheese softened
1 cup Splenda
1 cup peanut butter
1 tablespoon butter melted
1 teaspoon vanilla extract
1 cup heavy cream
Preheat the oven to 325. Grind hazelnuts to a meal. Add the butter and protein powder and pulse until well combined. Press the hazelnut mixture firmly into the bottom of a pie pan which has been sprayed with nonstick cooking spray. Bake for 10 to 12 minutes until lightly browned. Cool. Melt the chocolate. Whisk in cream and coffee crystals and continue stirring until the crystals disappear. Spread this mixture over the bottom of the hazelnut crust. Beat the cream cheese, Splenda, peanut butter, butter, and vanilla together until creamy. Whip the heavy cream until stiff. Beat the cream into the peanut butter mixture one third at a time. Spread the peanut butter filling over the chocolate layer and chill.
Carrot Cake-Chicken Lady
4 cups almond flour – scooped
2 cups sugar free sweetener – (I use 1-1/2 cups Splenda & 1/2 cup Erythritol)
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoons ground cinnamon
1/2-teaspoon ground ginger
1/4-teaspoon ground nutmeg
1 tablespoons vanilla
1/2-cup sour cream
1/2 pound frozen carrots – thawed – finely chopped
1 cup chopped pecans
1/4-cup butter – softened
8 ounces cream cheese – softened
1 teaspoons vanilla
Sweetener to taste
Preheat oven to 350° Spray a 9x13-inch cake pan with cooking spray. In a large bowl combine dry ingredients and stir well. Beat the eggs with the oil and the vanilla…add to the dry ingredients along with the sour cream and mix well. Stir in carrots and pecans. Pour into prepared pan and bake at 350° for 35 to 40 minutes or until toothpick inserted in the middle of the cake comes out clean and cake is firm to the touch. Remove from the oven to a wire rack and cool completely.
Frosting Combine ingredients and beat with a wire whisk until smooth. Sweeten to taste and frost cake.
|01-20-2014, 12:06 PM||#33|
Senior LCF Member
Join Date: Aug 2008
Location: Galveston Island, TX
Gallery: Galveston Gal
WOE: Low Carb/High Fat
Cream Cheese Clouds (THANKS LINDA!)...so many varieties to flavor.
Right now, in the zip-loc bag in the freezer is chocolate/coconut.
Just added 1/2c unsweetened coconut and 2 squares of melted 100% baking chocolate....not real chocolately...just enough.
Pop one in your mouth and concentrate on the mouth feel...don't bite it!...just let it melt. Don't do anything else...just sit in your favorite chair...Savor...
Repeat with #2....
Now a couple sips of black coffee....break time is over!
Craving is gone...we are good to go!!!