Need a "spectacular" dessert recipe!!!

SinnyDipper · 03-02-2009, 12:51 PM

Am going to friends for dinner next week, and rather than have to turn down dessert (and get into a huge debate of how BAD Atkins is for you

) I'd like to take a dessert,, the trouble is her house is over an hour away so it needs to be something pretty portable

Kisal · 03-02-2009, 01:03 PM

I would take a cheesecake. Leave it in the springform pan while you transport it.

pocahontas · 03-02-2009, 02:29 PM

I agree!

You can either make a crust with crushed nuts or leave it crustless then simmer a few raspberries with a little water and splenda to make a quick jam, spread it over the top of your cooled cheesecake and top with fresh raspberries. Add a little lemon zest to your cheesecake too! Yummo!

Cheesecake is always a big hit.

SinnyDipper · 03-02-2009, 02:52 PM

Thanks ladies, now to find a recipe

jo2621 · 03-02-2009, 02:58 PM

I make these and separate the batter into small bowls and use different flavors in them: extra vanilla, lemon, lime, orange, raspberry, dark chocolate shavings etc. Then, after they cool I take them out of the liners and put them on a pretty glass plate and garnish with berries, mint leaves or edible flowers. They are so pretty and everybody, low carb or not loves them.

Cheesecake Cupcakes (from Dana Carpenter) Makes 12-15

3 8-0z (225g) pkgs softened cream cheese
1 cup (25g) Splenda
3 XL eggs (4 large)
2 teaspoons vanilla extract

Preheat oven to 300 degrees (150C).

Beat cream cheese until smooth. Add one egg at a time and beat until smooth after each. Beat in Splenda and vanilla.

Pour into paper lined muffin tins to about 1/8" from the top. Bake for 30 to 35 minutes. Remove and cool for 5 minutes. They will sink down in the middle. Don't panic!

Mix:
10 ounces (280g) sour cream
2 Tablespoons (3g) Splenda
1/2 teaspoon vanilla extract

Put a generous dollop on each cupcake and return to the oven for 5 minutes. Take out and cool on a rack. They can be frozen!

Nigel · 03-02-2009, 03:32 PM

There are a lot of recipes for brownies on here. Brownies always transport well and most people like them.

Grace · 03-02-2009, 03:44 PM

This is from Linda Sue's website. It is, to me, the ultimate dessert. I use the Lindt 85% cocoa chocolate and double the recipe. I also use a blend of sweetners as I find Splenda alone can be bitter with chocolate. I bake it in a square glass pan for maybe 22 minutes taking it out when the middle is still a little wiggley. The edges will look puffy but will fall. Don't overcook it or it won't have the wonderful fudgy texture it should have. It tastes exactly like the decadent flourless chocolate cakes of old! My naturally skinny friends rave about it and request it if I'm bringing the dessert. Kudos, Linda Sue!

CHOCOLATE TRUFFLE TORTE

6 ounces Lindt 70% cocoa dark chocolate, chopped *
1/2 cup butter, cut up
Pinch salt
1 cup granular Splenda or equivalent liquid Splenda
1 tablespoon cocoa, sifted
3 eggs
2/3 cup heavy cream
1 teaspoon vanilla
Whipped cream, optional

In a large microwave-safe bowl, melt the chocolate and butter on 50% power for 2 minutes or until the butter and chocolate are melted, stirring once or twice. Whisk until completely smooth. Whisk in the salt, sweetener, cocoa, eggs, cream and vanilla. Whisk until well blended. Pour the chocolate mixture into a greased 9-inch pie plate.

Bake at 350º degrees for 15 minutes or until the torte has puffed around the edges but the center is almost firm to the touch but still slightly jiggly. Cool completely. Chill well before serving. Serve with whipped cream if desired.

Makes 8-10 servings
Freezing not recommended

* If you can tolerate the bitterness, you can save quite a few carbs by using Lindt 85% cocoa extra dark chocolate. I haven't tried it myself, but I've included the counts below for that version.

With granular Splenda:
Per 1/8 recipe: 330 Calories; 30g Fat; 5g Protein; 11g Carbohydrate; 1g Dietary Fiber; 10g Net Carbs
Per 1/10 recipe: 264 Calories; 24g Fat; 4g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8g Net Carbs

With liquid Splenda:
Per 1/8 recipe: 318 Calories; 30g Fat; 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs
Per 1/10 recipe: 254 Calories; 24g Fat; 4g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs

You may recognize this as the filling from my Chocolate Silk Pie recipe. Due to the amount of real sugar in this recipe, this is only suitable for maintenance or for a very special treat. It's not all that sweet, but at least it doesn't have the usual bitterness of most chocolate and Splenda desserts. I have a feeling that it would be quite bitter made with 85% chocolate though. If you don't overbake this, the texture will be very soft and truffle-like. Click the photo to see a close-up.

MADE WITH LINDT 85% COCOA EXTRA DARK CHOCOLATE:

With granular Splenda:
Per 1/8 recipe: 325 Calories; 30g Fat; 5g Protein; 8g Carbohydrate; 1.5g Dietary Fiber; 6.5g Net Carbs
Per 1/10 recipe: 260 Calories; 24g Fat; 4g Protein; 7g Carbohydrate; 1.5g Dietary Fiber; 5.5g Net Carbs

With liquid Splenda:
Per 1/8 recipe: 313 Calories; 30g Fat; 5g Protein; 5g Carbohydrate; 1.5g Dietary Fiber; 3.5g Net Carbs
Per 1/10 recipe: 250 Calories; 24g Fat; 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

BikerAng · 03-02-2009, 04:53 PM

ITA with the chocolate truffle torte, it's VERY good and no one can ever believe it's LC.

DaffodilSoup · 03-02-2009, 05:09 PM

Cream Cheese Muffins with different sugar free jams in the little dimple on top (my personal favourite jam to use is blueberry!) It tastes like a slice of cheesecake!

Sweeteater · 03-02-2009, 06:13 PM

how about Mini Chocolate Chip Cheesecake Pie?

pocahontas · 03-02-2009, 06:15 PM

Quote:

Originally Posted by SinnyDipper

Thanks ladies, now to find a recipe

This is my favorite cheesecake recipe. You can make it into muffins too.

Low Carb Cheesecake Recipe

jacksmixedtape · 03-02-2009, 06:33 PM

Bake a cake! Make a layer cake and frost it with a cream cheese frosting.

lippi · 03-02-2009, 06:41 PM

I LOVE Linda Sue's almond pound cake. For a topping, I either do strawberries with strawberry 'topping' (strawberries soaked in almond Davinci's and Splenda), or Fage mixed with lemon Davinci's.

I always wait until people tell me how delicious and thick it is, then I tell them it's LC.

Charski · 03-02-2009, 06:48 PM

I have a REAAALLLLY easy lemon tart recipe - it does use agave syrup, which can be had at health food stores - I've also seen it at Trader Joe's and some supermarkets.

It transports very easily because it doesn't require refrigeration at least for that period of transport. If you can have somebody at the ready with some whipping cream at the other end, just whip some up for a topping. If you're interested let me know and I'll point you at the recipe!

Tweaker Geek · 03-03-2009, 06:12 AM

Char - I don't know about SinnyDipper, but I'd be interested in the lemon tart recipe -- so point away!!

The Chicken Lady · 03-03-2009, 08:30 AM

I have made both of these cheesecakes and they are to die for...

Luscious Lemon Swirl Cheesecake

Luscious Chocolate Swirl Cheesecake

Here is one of my recipes...this cheesecake is good without the flavor drops...just use a lot of good quality vanilla. Some vanilla bean scrapings are also good in this cake.

Vanilla Ice Cream Cheesecake

Charski · 03-03-2009, 11:25 AM

Char's Easy Meyer Lemon Tart

Dough:

1 eggwhite, beaten til frothy

3 tablespoons Splenda or equivalent sweetener of your choice

1 3/4 cups blanched almond meal

Lemon filling:

3/4 cup agave syrup

4 large eggs, beaten

zest and juice of 2-4 medium organic lemons (about 2 tablespoons zest and 6 to 7 tablespoons juice)

Set a rack in the center of the oven and preheat to 350*.

Place the almond meal in a bowl and mix in sweetener. Add eggwhite and stir til well-combined.

Pat dough firmly and evenly into a greased 9 to 10" tart or pie pan and partway up the sides. Press the dough in firmly where the sides meet the bottom to make a right angle, so it won't be too thick where it makes the "corner".

Bake until the dough is just turning golden, 10 to 12 minutes.

While the tart shell is baking, whisk the agave syrup, eggs, lemon zest and juice. When the shell is set, pull the baking sheet out while still on the oven rack and pour in the filling without removing the shell from the oven. The filling is very liquid at this point, don't expect it to be thick! Carefully slide the rack back in and bake until the filling is firm and just barely set in the center, about 25 to 40 minutes. Cool and serve topped with SF whipped cream.

This really throws together very quickly, doesn't take long to bake, travels well, and everyone loves it. I pick the lemons from my own Meyer lemon tree for it - they are less tart than regular lemons, but any kind will work.

I've meant to try this with key limes too but have yet to get around to it!

Makes about 8 servings

The Chicken Lady · 03-03-2009, 11:29 AM

This sounds really good...Where's the picture? Don't you know when you make a really good dessert that you're supposed to take a picture?

Quote:

Originally Posted by Charski

Char's Easy Meyer Lemon Tart

Dough:

1 eggwhite, beaten til frothy

3 tablespoons Splenda or equivalent sweetener of your choice

1 3/4 cups blanched almond meal

Lemon filling:

3/4 cup agave syrup

4 large eggs, beaten

zest and juice of 2-4 medium organic lemons (about 2 tablespoons zest and 6 to 7 tablespoons juice)

Set a rack in the center of the oven and preheat to 350*.

Place the almond meal in a bowl and mix in sweetener. Add eggwhite and stir til well-combined.

Pat dough firmly and evenly into a greased 9 to 10" tart or pie pan and partway up the sides. Press the dough in firmly where the sides meet the bottom to make a right angle, so it won't be too thick where it makes the "corner".

Bake until the dough is just turning golden, 10 to 12 minutes.

While the tart shell is baking, whisk the agave syrup, eggs, lemon zest and juice. When the shell is set, pull the baking sheet out while still on the oven rack and pour in the filling without removing the shell from the oven. The filling is very liquid at this point, don't expect it to be thick! Carefully slide the rack back in and bake until the filling is firm and just barely set in the center, about 25 to 40 minutes. Cool and serve topped with SF whipped cream.

This really throws together very quickly, doesn't take long to bake, travels well, and everyone loves it. I pick the lemons from my own Meyer lemon tree for it - they are less tart than regular lemons, but any kind will work.

I've meant to try this with key limes too but have yet to get around to it!

Makes about 8 servings

Charski · 03-03-2009, 11:49 AM

Yes, I DO know that, my bad! LOL!

Next time I make it I'll take some pix. I haven't made it in about 6 months.

jacksmixedtape · 03-03-2009, 12:22 PM

Quote:

Originally Posted by The Chicken Lady

Vanilla Ice Cream Cheesecake

This cheesecake looks so amazing! If I ever make a "real" cheesecake, I'ma try this one. Just look at how tall and gorgeous it is!

Tater Head · 03-03-2009, 01:02 PM

[COLOR="Red"]This is very good.[/COLOR]

Chocolate Earthquake Cake (lowcarbed)

Directions

step 1.
Preheat oven to 325 degrees. Spray 9x13-inch pan with cooking spray. Spread 1 cup each of sf coconut and chopped pecans over bottom of pan. (soak coconut in 1/3 cup [COLOR="Red"](HOT)[/COLOR]coconut Davinci syrup for 15 minutes with plastic wrap on top.

step 2.
Get cream chesse mix ready to use,beat this....
8 ounces cream cheese
1/3 cup powdered E
1 splenda quick pk
1 stick meted butter
1 teaspoon vanilla extract

step 3. cake part

whisk all this using a wire whisk to fluff it.
(Dry)
1 C. almond flour
1/2 C. WPI (500 would work)
1 small pk sf chocolate pudding mix
1/2 t. cornstarch
1/3 C. Dutch cocoa powder
1/2 t. baking soda

(Wet)
1/2 cup water
1/2 C. vegetable oil
1/2 C. mayo
3 lg eggs
1/4 C.brown Diabetisweet (this makes a big difference in the finished product)
1/2 C E
1 splenda quik pk
1 t. vanilla

Beat wet ingred. until very well blended (fluffy). Add dry ingred. and mix well. Pour batter over nuts, drop spoonfulls of creamcheese over batter. bake for 40-45 minutes. best complently cooled, so make a day ahead.

[COLOR="Red"]NOTE: you can make a vanilla version by using vanilla pudding, bump up the almond flour and wpi to replace the 1/3 cup of cocoa powder. everything else stays the same.[/COLOR]

Debbie............

SinnyDipper · 03-03-2009, 01:23 PM

Wow, all fantastic ideas ladies, thank you so much

mac24312 · 03-03-2009, 01:34 PM

Quote:

Originally Posted by Tater Head

[COLOR="Red"]This is very good.[/COLOR]

Chocolate Earthquake Cake (lowcarbed)

Directions

step 1.
Preheat oven to 325 degrees. Spray 9x13-inch pan with cooking spray. Spread 1 cup each of sf coconut and chopped pecans over bottom of pan. (soak coconut in 1/3 cup [COLOR="Red"](HOT)[/COLOR]coconut Davinci syrup for 15 minutes with plastic wrap on top.

step 2.
Get cream chesse mix ready to use,beat this....
8 ounces cream cheese
1/3 cup powdered E
1 splenda quick pk
1 stick meted butter
1 teaspoon vanilla extract

step 3. cake part

whisk all this using a wire whisk to fluff it.
(Dry)
1 C. almond flour
1/2 C. WPI (500 would work)
1 small pk sf chocolate pudding mix
1/2 t. cornstarch
1/3 C. Dutch cocoa powder
1/2 t. baking soda

(Wet)
1/2 cup water
1/2 C. vegetable oil
1/2 C. mayo
3 lg eggs
1/4 C.brown Diabetisweet (this makes a big difference in the finished product)
1/2 C E
1 splenda quik pk
1 t. vanilla

Beat wet ingred. until very well blended (fluffy). Add dry ingred. and mix well. Pour batter over nuts, drop spoonfulls of creamcheese over batter. bake for 40-45 minutes. best complently cooled, so make a day ahead.

[COLOR="Red"]NOTE: you can make a vanilla version by using vanilla pudding, bump up the almond flour and wpi to replace the 1/3 cup of cocoa powder. everything else stays the same.[/COLOR]

Debbie............

This does look great!! What is the carb counts on this if you have it??

Thanks!

Tater Head · 03-03-2009, 01:42 PM

Quote:

Originally Posted by mac24312

This does look great!! What is the carb counts on this if you have it??

Thanks!

I don't have masterchef so I added up each ingredient and I got 7.5 net or 5.5 if you don't count SA. 12 servings.

This is the first cake that has NO weird aftertaste from the LC flours we use. I think it is because of the sf instanst pudding mix added.

Debbie

SmileySue · 03-03-2009, 01:46 PM

Quote:

Originally Posted by Tater Head

[COLOR="Red"]This is very good.[/COLOR]

Chocolate Earthquake Cake (lowcarbed)

Directions

step 1.
Preheat oven to 325 degrees. Spray 9x13-inch pan with cooking spray. Spread 1 cup each of sf coconut and chopped pecans over bottom of pan. (soak coconut in 1/3 cup [COLOR="Red"](HOT)[/COLOR]coconut Davinci syrup for 15 minutes with plastic wrap on top.

step 2.
Get cream chesse mix ready to use,beat this....
8 ounces cream cheese
1/3 cup powdered E
1 splenda quick pk
1 stick meted butter
1 teaspoon vanilla extract

step 3. cake part

whisk all this using a wire whisk to fluff it.
(Dry)
1 C. almond flour
1/2 C. WPI (500 would work)
1 small pk sf chocolate pudding mix
1/2 t. cornstarch
1/3 C. Dutch cocoa powder
1/2 t. baking soda

(Wet)
1/2 cup water
1/2 C. vegetable oil
1/2 C. mayo
3 lg eggs
1/4 C.brown Diabetisweet (this makes a big difference in the finished product)
1/2 C E
1 splenda quik pk
1 t. vanilla

Beat wet ingred. until very well blended (fluffy). Add dry ingred. and mix well. Pour batter over nuts, drop spoonfulls of creamcheese over batter. bake for 40-45 minutes. best complently cooled, so make a day ahead.

[COLOR="Red"]NOTE: you can make a vanilla version by using vanilla pudding, bump up the almond flour and wpi to replace the 1/3 cup of cocoa powder. everything else stays the same.[/COLOR]

Debbie............

YOU JUST MADE MY DAY!!!!

This was one of my most favorite desserts pre-LC!! Thank you for LC-ing it. I'm making it this weekend for sure!

mac24312 · 03-03-2009, 01:48 PM

I am too...I LOVE the HC version of this..we call it German Chocolate Upside Down cake here in the south.......

TY!

Tater Head · 03-03-2009, 01:50 PM

Quote:

Originally Posted by SmileySue

YOU JUST MADE MY DAY!!!!

This was one of my most favorite desserts pre-LC!! Thank you for LC-ing it. I'm making it this weekend for sure!

I had the real thing at my canasta card game a couple of weeks ago, eyes rolled back in my head,

I made the gal send me the recipe so I could lowcarb it. It is the best lowcarb cake I've made in years. Hope you like it

NOTE: make sure you use baking soda, not powder

Debbie

The Chicken Lady · 03-03-2009, 02:26 PM

Quote:

Originally Posted by jacksmixedtape

This cheesecake looks so amazing! If I ever make a "real" cheesecake, I'ma try this one. Just look at how tall and gorgeous it is!

You're so sweet...

The Chicken Lady · 03-03-2009, 02:31 PM

Quote:

Originally Posted by Charski

Yes, I DO know that, my bad! LOL!

Next time I make it I'll take some pix. I haven't made it in about 6 months.

OK...we'll let you off the hook for now!!!

terez · 03-03-2009, 02:34 PM

If you want a recipe that's less work, I would try a a trifle, which is a 6 layer cake made with angel food cake torn up in fairly small pieces, berries in juice and Splenda or Stevia, whichever you prefer, and lemon cheesecake mousse. It's easy and there's no eggs to go bad.

If anyone "accused" me of using a box mix, I would be shocked! SHOCKED!! that they would say that about me, but hey!

One box Jello sugar free no bake cheesecake pudding

One box Jello sugar free no bake lemon pudding

1 quart of half and half. (Don't substitute soy or anything else for dairy here, because you'll get lemon soup.)

Layer pan (preferably a glass one) first with layer of angel food cake, then berries, then the "mousse". If you want, bump up the flavor of lemon with lemon juice.

Substitutions: chocolate fudge pudding for the lemon, flavor with small dash Amaretto, or cherry flavor, or even orange

Banana Creme pudding for the lemon, add hazelnut flavor, or rum.

03-02-2009, 12:51 PM	#1
SinnyDipper Senior LCF Member Join Date: Jan 2009 Location: Melbourne , Australia Posts: 175 Gallery: SinnyDipper Stats: 160/128/120 WOE: Atkins pre-maintenance Start Date: January 2009	Need a "spectacular" dessert recipe!!! Am going to friends for dinner next week, and rather than have to turn down dessert (and get into a huge debate of how BAD Atkins is for you ) I'd like to take a dessert,, the trouble is her house is over an hour away so it needs to be something pretty portable

03-02-2009, 02:58 PM	#5
jo2621 Major LCF Poster! Join Date: Dec 2007 Location: HSV, AL Posts: 2,208 Gallery: jo2621 Stats: 225+ now 135 5'5" 48 y.o. WOE: LC maintenance since 2008 Start Date: June 2007	I make these and separate the batter into small bowls and use different flavors in them: extra vanilla, lemon, lime, orange, raspberry, dark chocolate shavings etc. Then, after they cool I take them out of the liners and put them on a pretty glass plate and garnish with berries, mint leaves or edible flowers. They are so pretty and everybody, low carb or not loves them. Cheesecake Cupcakes (from Dana Carpenter) Makes 12-15 3 8-0z (225g) pkgs softened cream cheese 1 cup (25g) Splenda 3 XL eggs (4 large) 2 teaspoons vanilla extract Preheat oven to 300 degrees (150C). Beat cream cheese until smooth. Add one egg at a time and beat until smooth after each. Beat in Splenda and vanilla. Pour into paper lined muffin tins to about 1/8" from the top. Bake for 30 to 35 minutes. Remove and cool for 5 minutes. They will sink down in the middle. Don't panic! Mix: 10 ounces (280g) sour cream 2 Tablespoons (3g) Splenda 1/2 teaspoon vanilla extract Put a generous dollop on each cupcake and return to the oven for 5 minutes. Take out and cool on a rack. They can be frozen! Last edited by jo2621; 03-02-2009 at 03:09 PM.. Reason: can't type!

03-03-2009, 11:25 AM	#17
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,204 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Char's Easy Meyer Lemon Tart Dough: 1 eggwhite, beaten til frothy 3 tablespoons Splenda or equivalent sweetener of your choice 1 3/4 cups blanched almond meal Lemon filling: 3/4 cup agave syrup 4 large eggs, beaten zest and juice of 2-4 medium organic lemons (about 2 tablespoons zest and 6 to 7 tablespoons juice) Set a rack in the center of the oven and preheat to 350. Place the almond meal in a bowl and mix in sweetener. Add eggwhite and stir til well-combined. Pat dough firmly and evenly into a greased 9 to 10" tart or pie pan and partway up the sides. Press the dough in firmly where the sides meet the bottom to make a right angle, so it won't be too thick where it makes the "corner". Bake until the dough is just turning golden, 10 to 12 minutes. While the tart shell is baking, whisk the agave syrup, eggs, lemon zest and juice. When the shell is set, pull the baking sheet out while still on the oven rack and pour in the filling without removing the shell from the oven. The filling is very liquid at this point, don't expect it to be thick! Carefully slide the rack back in and bake until the filling is firm and just barely set in the center, about 25 to 40 minutes. Cool and serve topped with SF whipped cream. This really throws together very quickly, doesn't take long to bake, travels well, and everyone loves it. I pick the lemons from my own Meyer lemon tree for it - they are less tart than regular lemons, but any kind will work. I've meant to try this with key limes too but have yet to get around to it! Makes about 8 servings __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters Last edited by Charski; 03-03-2009 at 11:27 AM..*

03-03-2009, 01:02 PM	#21
Tater Head Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Austin Texas Posts: 3,927 Gallery: Tater Head Stats: start weight 200/196.5 /goal 150 WOE: Protein Power	[COLOR="Red"]This is very good.[/COLOR] Chocolate Earthquake Cake (lowcarbed) Directions step 1. Preheat oven to 325 degrees. Spray 9x13-inch pan with cooking spray. Spread 1 cup each of sf coconut and chopped pecans over bottom of pan. (soak coconut in 1/3 cup [COLOR="Red"](HOT)[/COLOR]coconut Davinci syrup for 15 minutes with plastic wrap on top. step 2. Get cream chesse mix ready to use,beat this.... 8 ounces cream cheese 1/3 cup powdered E 1 splenda quick pk 1 stick meted butter 1 teaspoon vanilla extract step 3. cake part whisk all this using a wire whisk to fluff it. (Dry) 1 C. almond flour 1/2 C. WPI (500 would work) 1 small pk sf chocolate pudding mix 1/2 t. cornstarch 1/3 C. Dutch cocoa powder 1/2 t. baking soda (Wet) 1/2 cup water 1/2 C. vegetable oil 1/2 C. mayo 3 lg eggs 1/4 C.brown Diabetisweet (this makes a big difference in the finished product) 1/2 C E 1 splenda quik pk 1 t. vanilla Beat wet ingred. until very well blended (fluffy). Add dry ingred. and mix well. Pour batter over nuts, drop spoonfulls of creamcheese over batter. bake for 40-45 minutes. best complently cooled, so make a day ahead. [COLOR="Red"]NOTE: you can make a vanilla version by using vanilla pudding, bump up the almond flour and wpi to replace the 1/3 cup of cocoa powder. everything else stays the same.[/COLOR] Debbie............ Last edited by Tater Head; 03-03-2009 at 01:16 PM..

03-03-2009, 02:34 PM	#30
terez Very Gabby LCF Member!!! Join Date: Apr 2006 Location: Barony of Three Rivers Posts: 3,330 Gallery: terez WOE: Reinduction 1-2-2013	If you want a recipe that's less work, I would try a a trifle, which is a 6 layer cake made with angel food cake torn up in fairly small pieces, berries in juice and Splenda or Stevia, whichever you prefer, and lemon cheesecake mousse. It's easy and there's no eggs to go bad. If anyone "accused" me of using a box mix, I would be shocked! SHOCKED!! that they would say that about me, but hey! One box Jello sugar free no bake cheesecake pudding One box Jello sugar free no bake lemon pudding 1 quart of half and half. (Don't substitute soy or anything else for dairy here, because you'll get lemon soup.) Layer pan (preferably a glass one) first with layer of angel food cake, then berries, then the "mousse". If you want, bump up the flavor of lemon with lemon juice. Substitutions: chocolate fudge pudding for the lemon, flavor with small dash Amaretto, or cherry flavor, or even orange Banana Creme pudding for the lemon, add hazelnut flavor, or rum. __________________ Illegitimi non carborundum.

03-02-2009, 01:03 PM	#2
Kisal Major LCF Poster! Join Date: Nov 2006 Location: Oregon Posts: 1,566 Gallery: Kisal WOE: Basic low carb Start Date: October 15, 2004	I would take a cheesecake. Leave it in the springform pan while you transport it.

03-02-2009, 02:29 PM	#3
pocahontas Way too much time on my hands! Join Date: Jun 2002 Location: San Francisco Bay Area Posts: 14,999 Gallery: pocahontas Stats: Pregnant!	I agree! You can either make a crust with crushed nuts or leave it crustless then simmer a few raspberries with a little water and splenda to make a quick jam, spread it over the top of your cooled cheesecake and top with fresh raspberries. Add a little lemon zest to your cheesecake too! Yummo! Cheesecake is always a big hit.

03-02-2009, 02:52 PM	#4
SinnyDipper Senior LCF Member Join Date: Jan 2009 Location: Melbourne , Australia Posts: 175 Gallery: SinnyDipper Stats: 160/128/120 WOE: Atkins pre-maintenance Start Date: January 2009	Thanks ladies, now to find a recipe

03-02-2009, 03:32 PM	#6
Nigel Very Gabby LCF Member!!! Join Date: Nov 2006 Posts: 3,102 Gallery: Nigel	There are a lot of recipes for brownies on here. Brownies always transport well and most people like them.

03-02-2009, 03:44 PM	#7
Grace Senior LCF Member Join Date: Mar 2002 Location: Southeast Oklahoma Posts: 396 Gallery: Grace	This is from Linda Sue's website. It is, to me, the ultimate dessert. I use the Lindt 85% cocoa chocolate and double the recipe. I also use a blend of sweetners as I find Splenda alone can be bitter with chocolate. I bake it in a square glass pan for maybe 22 minutes taking it out when the middle is still a little wiggley. The edges will look puffy but will fall. Don't overcook it or it won't have the wonderful fudgy texture it should have. It tastes exactly like the decadent flourless chocolate cakes of old! My naturally skinny friends rave about it and request it if I'm bringing the dessert. Kudos, Linda Sue! CHOCOLATE TRUFFLE TORTE 6 ounces Lindt 70% cocoa dark chocolate, chopped * 1/2 cup butter, cut up Pinch salt 1 cup granular Splenda or equivalent liquid Splenda 1 tablespoon cocoa, sifted 3 eggs 2/3 cup heavy cream 1 teaspoon vanilla Whipped cream, optional In a large microwave-safe bowl, melt the chocolate and butter on 50% power for 2 minutes or until the butter and chocolate are melted, stirring once or twice. Whisk until completely smooth. Whisk in the salt, sweetener, cocoa, eggs, cream and vanilla. Whisk until well blended. Pour the chocolate mixture into a greased 9-inch pie plate. Bake at 350º degrees for 15 minutes or until the torte has puffed around the edges but the center is almost firm to the touch but still slightly jiggly. Cool completely. Chill well before serving. Serve with whipped cream if desired. Makes 8-10 servings Freezing not recommended * If you can tolerate the bitterness, you can save quite a few carbs by using Lindt 85% cocoa extra dark chocolate. I haven't tried it myself, but I've included the counts below for that version. With granular Splenda: Per 1/8 recipe: 330 Calories; 30g Fat; 5g Protein; 11g Carbohydrate; 1g Dietary Fiber; 10g Net Carbs Per 1/10 recipe: 264 Calories; 24g Fat; 4g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8g Net Carbs With liquid Splenda: Per 1/8 recipe: 318 Calories; 30g Fat; 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs Per 1/10 recipe: 254 Calories; 24g Fat; 4g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs You may recognize this as the filling from my Chocolate Silk Pie recipe. Due to the amount of real sugar in this recipe, this is only suitable for maintenance or for a very special treat. It's not all that sweet, but at least it doesn't have the usual bitterness of most chocolate and Splenda desserts. I have a feeling that it would be quite bitter made with 85% chocolate though. If you don't overbake this, the texture will be very soft and truffle-like. Click the photo to see a close-up. MADE WITH LINDT 85% COCOA EXTRA DARK CHOCOLATE: With granular Splenda: Per 1/8 recipe: 325 Calories; 30g Fat; 5g Protein; 8g Carbohydrate; 1.5g Dietary Fiber; 6.5g Net Carbs Per 1/10 recipe: 260 Calories; 24g Fat; 4g Protein; 7g Carbohydrate; 1.5g Dietary Fiber; 5.5g Net Carbs With liquid Splenda: Per 1/8 recipe: 313 Calories; 30g Fat; 5g Protein; 5g Carbohydrate; 1.5g Dietary Fiber; 3.5g Net Carbs Per 1/10 recipe: 250 Calories; 24g Fat; 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

03-02-2009, 04:53 PM	#8
BikerAng Major LCF Poster! Join Date: Jul 2008 Location: Duvall, WA Posts: 2,592 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	ITA with the chocolate truffle torte, it's VERY good and no one can ever believe it's LC.

03-02-2009, 05:09 PM	#9
DaffodilSoup Major LCF Poster! Join Date: Nov 2008 Location: Hillsborough, NJ Posts: 2,368 Gallery: DaffodilSoup Stats: 219 (all-time high)/191/185.6/160 WOE: Low Carb Vegetarian + Fish Start Date: May 18, 2011	Cream Cheese Muffins with different sugar free jams in the little dimple on top (my personal favourite jam to use is blueberry!) It tastes like a slice of cheesecake!

03-02-2009, 06:13 PM	#10
Sweeteater Blabbermouth!!! Join Date: Jul 2002 Location: Volunteer State Posts: 5,921 Gallery: Sweeteater WOE: Lower Carb	how about Mini Chocolate Chip Cheesecake Pie?

03-02-2009, 06:33 PM	#12
jacksmixedtape Very Gabby LCF Member!!! Join Date: Nov 2007 Location: going to school in NC Posts: 3,514 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	Bake a cake! Make a layer cake and frost it with a cream cheese frosting.

03-02-2009, 06:41 PM	#13
lippi Blabbermouth!!! Join Date: Nov 2006 Posts: 5,258 Gallery: lippi	I LOVE Linda Sue's almond pound cake. For a topping, I either do strawberries with strawberry 'topping' (strawberries soaked in almond Davinci's and Splenda), or Fage mixed with lemon Davinci's. I always wait until people tell me how delicious and thick it is, then I tell them it's LC.

03-02-2009, 06:48 PM	#14
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,204 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I have a REAAALLLLY easy lemon tart recipe - it does use agave syrup, which can be had at health food stores - I've also seen it at Trader Joe's and some supermarkets. It transports very easily because it doesn't require refrigeration at least for that period of transport. If you can have somebody at the ready with some whipping cream at the other end, just whip some up for a topping. If you're interested let me know and I'll point you at the recipe!

03-03-2009, 06:12 AM	#15
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,784 Gallery: Tweaker Geek	Char - I don't know about SinnyDipper, but I'd be interested in the lemon tart recipe -- so point away!!

03-03-2009, 08:30 AM	#16
The Chicken Lady Major LCF Poster! Join Date: Jul 2008 Location: Texas Gulf Coast Posts: 1,087 Gallery: The Chicken Lady Stats: Type 2 Diabetic WOE: High Fat Low Carb Diet Start Date: July 5th 2008	I have made both of these cheesecakes and they are to die for... Luscious Lemon Swirl Cheesecake Luscious Chocolate Swirl Cheesecake Here is one of my recipes...this cheesecake is good without the flavor drops...just use a lot of good quality vanilla. Some vanilla bean scrapings are also good in this cake. Vanilla Ice Cream Cheesecake

03-03-2009, 11:49 AM	#19
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,204 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Yes, I DO know that, my bad! LOL! Next time I make it I'll take some pix. I haven't made it in about 6 months.

03-03-2009, 01:23 PM	#22
SinnyDipper Senior LCF Member Join Date: Jan 2009 Location: Melbourne , Australia Posts: 175 Gallery: SinnyDipper Stats: 160/128/120 WOE: Atkins pre-maintenance Start Date: January 2009	Wow, all fantastic ideas ladies, thank you so much

03-03-2009, 01:48 PM	#26
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,563 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 Over 6 years on Atkins ;]	I am too...I LOVE the HC version of this..we call it German Chocolate Upside Down cake here in the south....... TY!

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