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Polydextrose Recipes
Since the polydextrose recipe collection is growing daily and everything is spread so far and wide, I've decided, for the sake of convenience, to compile everything here. Feel free to add future recipes to this thread.
If possible, let's try to post only recipes and corrections to this thread. Discussion of recipes/general polydextrose questions should be posted here. |
PolyD Brownies (Jaideyes)
These brownies are fudgy, chewy, rich, super-chocolatey, and perfectly sweetened (no wierd splenda-chocolate effect or aftertaste). I only wish I had more toasted pecans to chop up and sprinkle on top, I ran out! They puffed up a bit while baking, and I feared they would be <EEK!> *cakey* but when cooled, (I hurried things along with an hour in the refrig) they settled down to the dense, sticky, carmelized REAL BROWNIE texture we all know and love. Yahooooo! Can ya tell I'm a fanatic? lol The PolyD Brownie Experiment 4 oz unsweetened chocolate 2 sticks butter 1.5 c polydextrose 1/4 c erythritol 10 drops trishZ liquid splenda (adjust to taste) 4 pkts Stevia Plus 1 t vanilla extract 3 eggs 1/2 c Carbquik 1/2 chopped nuts 1/2 c SF Choc Chips Preheat oven to 350. Line 9 X 13 w/foil, spray with PAM Melt choc and butter in large glass bowl in microwave. Stir in sweeteners well Fold in eggs, CQ, and nuts. Bake 20 mins Remove from oven sprinkle with Choc Chips and spread around as they melt (if desired) http://tinypic.com/14y23c |
Microwave Strawberry Jam (Jaideyes)
1 c Crushed strawberries 2 ts Lemon juice 1/2 c polyD 1/8 c erythitol 2 pkts stevia plus 6 drops liq splenda (less concentrated version) 1/2 t natural strawberry extract 1/4 ts Butter Stir together strawberries, lemon juice, sweeteners and butter in an 8-cup microwave-safe measuring cup. Microwave on 100 percent power for 4 minutes, then stir and continue to microwave at 100 percent power for 4 minutes. Pour into covered container, cool and refrigerate. http://tinypic.com/15ilxj |
Authentic Key Lime Pie (Jaideyes)
(for "condensed milk"): 1 c dry Keto Milk powder 3 T melted butter 2/3 c Polydextrose 1/3 c Erythritol 3 pkts Stevia Plus 1 t TrishZ Liquid Splenda 1/3 c boiling water (then add) 4 Egg Yolks 1/2 c Key Lime juice Whisk first ingredients together until smooth. Blend in yolks and key lime juice well. Pour into your favorite LC crust. (Mine's a pecan crust, prebaked for 8 mins) Bake at 350 for 12 mins. Remove from oven, let cool on a rack awhile, then refrigerate until cold. Add whipped cream, if desired... YUM YUM YUM ! http://tinypic.com/17cxlv :D |
Brownies (CandidCam)
(Makes 12 servings) 4 oz unsweetened chocolate 1.5 sticks unsalted butter 3 eggs 1C polydextrose 1tsp. liquid Splenda (adjust to taste) 1T vegetable glycerine 1tsp. vanilla extract .5C erythritol .5C vanilla Designer Whey Powder 1C Carbquik .5C SF Choc Chips .5 - 1C chopped nuts (optional) Preheat oven to 350. Melt chocolate and butter over low heat in double-boiler (preferred method) or microwave. Allow to cool a bit prior to adding to rest of batter. While butter and chocolate are melting combine eggs and polydextrose using mixer. Once combined, mix in glycerine, liquid Splenda, and vanilla. Next add erythritol, whey powder, and Carbquick, mixing well after adding, and scraping sides and bottom of bowl well. Add butter and chocolate mixture and beat well. Once well incorporated, add chocolate chips and nuts. Bake 30 mins, or until toothpick comes out clean, in a 6x9 pan. |
Gingersnaps (Criosa)
1 cup polydextrose (dissolve in the heated water, cool) 6 tablespoons water, heated 3/4 cup sweetener (1/2 Splenda-2 T. Erythritol-2 T. Diabetisweet) 1 tablespoon molasses 1/4 cup coconut oil 1/2 teaspoon vanilla 1 1/2 cups plus 2 T. almond flour (2 1/2 c. total flour) 3/4 cup Wheat Protein Isolate 2 tablespoons resistant starch (or extra almond flour) 1 1/2 teaspoons egg white powder 1 teaspoon xanthan gum 2 teaspoons baking soda 2 teaspoons ground ginger 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1. Dissolve the polydextrose in the hot water, set aside to cool. 2. Preheat oven to 350 degrees. 3. Cream together the sweeteners, molasses, coconut oil, and vanilla in a large bowl, as best as you can. 4. In another large bowl combine the flours, baking soda, ginger, salt, cinnamon, and cloves. 5. Pour the dry mixture into the wet mixture and beat while adding the polydextrose/water. Continue to mix until ingredients are incorporated. 6. Measure a heaping teaspoon of dough at time. Roll the dough into a little ball between the palms of your hands. Flatten slightly with the back of a spoon dipped in splenda/ery/diabeti sweet mixture. 7. Bake cookies for 10-14 minutes or until edges begin to brown. Cool on a rack. They will be crispy when cool. Allow plenty of room between cookies, as they will spread out. But this is what will make them nice and crunchy. Makes about 100 cookies. |
Here's my chocolate chip cookie recipe:
Chocolate Chip Cookies (Makes 50 cookies) 3C Carbquik 1tsp. baking soda 2 eggs 1C polydextrose 1C (2 sticks, ½ pound) butter, softened ½C erythritol ½C Vanilla Designer Whey Powder 1TB vegetable glycerine 1TB molasses ½tsp. liquid Splenda 1tsp. vanilla extract 2C (12-ounce package) MiniCarb Semi-Sweet Chocolate Morsels -Combine Carbquik and baking soda in small bowl, set aside. -Beat eggs and polydextrose until smooth with no large lumps. Next add butter, beating well. Add sweeteners, molasses, and vanilla until creamed. -Gradually beat in Carbquik mixture. Stir in morsels. -Drop by heaping tablespoon onto ungreased baking sheets covered with parchment/baking paper. -Bake in preheated 375° oven for 10 to 13 minutes or until golden brown. Let stand for 3-5 minutes; remove to wire racks or newspaper to cool completely. Nutrition info for entire recipe: Calories: 4231 Fat: 339 Carbs: 463 Fiber: 378 (net carbs: 85) Protein: 137 Per cookie: Cal: 86 Fat: 7 Net Carb: 1.4 Prot: 2.5 Although I will be adjusting it to substitute almond flour for one cup of the Carbquick and subtracting a bit of butter--this will hopefully help with the fiber-induced gassy/intestinal issues a bit. I will be doing the same with my brownie recipe, as well. :) k |
Ice Cream (CandidCam and bassetmom)
Frozen Custard Base: 3C. heavy/whipping cream 1C. whole milk (I use the Hood's milk) .5C. Erythritol .25C. Polydextrose .5 tsp. liquid Splenda .5 tsp liquid lecithin .5 tsp glycerin .5 tsp guar gum 4 egg yolks, beaten Heat everything but the eggs in a double boiler until hot--but NOT boiling. Slowly whisk in the eggs and continue whisking until the mixture thickens a bit...enough to coat the back of a metal spoon (5 minutes or so). Be sure to not let the mixture boil, or it will curdle. Chill in a sealed container. Makes 2 medium-sized batches of ice cream in a 1qt. ice cream maker. |
Peanut Butter Custard (CandidCam)
Base from above combined with: To make my peanut butter custard I simply added a half-cup of natural PB. The PB was unsalted, and tastes a bit better with a little salt added...maybe a 1/8-1/4 tsp. per ice cream machine batch of custard. We also added MiniCarb chocolate chips, but I think we will chop up the SF Reeses mini cups next time. That wouldn't add too much maltitol to the recipe. The PB custard tastes almost exactly like Ben & Jerry's PB cup ice cream...maybe even a bit better! |
Spice Sugar Cookies (Cap57)
3/4 cup transfat-free Crisco (in green can) 1 1/2 tsp. TrishZ's liquid Splenda 1 tsp. Stevia Plus 1/4cup Erythritol 1 egg 1 tsp. blackstrap molasses 1 cup Carbquik 1/2 cup almond flour 1/2 cup Chef's Blend flour, (or additional Carbquik/almond flour) 1/4 tsp. salt 2 tsp. baking soda 1 1/2tsp. cinnamon 1/2tsp. ground cloves 1/2tsp. ginger 3/4 cup Polydextrose extra granular Splenda or Erythritol for rolling cookies Using elecrtic mixer, blend Crisco, liquid Splenda, Stevia, and Erythritol. Add egg and molasses. Sift all dry ingredients together. Add to wet ingredients. Dough will be stiff. Form into 1 inch balls. Roll into granular Splenda or Erythritol. Bake at 350 for 8 minutes. Cool slightly before removing to rack. I got 40 cookies from the batch. I don't know the exact carb count, just that they taste just like regular cookies!:D |
Chocolate Mousse (BettyR)
Step #1 2 tablespoons butter 1/4 cup strong brewed coffee (you could sub instant) 1/4 cup water 1 cup PolyD 2-1/2 teaspoons Trish's liquid Splenda 2 teaspoons SteviaPlus 1/4 cup Erythritol 4 ounces Hershey's unsweetened baking chocolate In a medium saucepan, bring all ingredients to a boil, whisking constantly. Continue whisking and boil for 2 minutes. Remove from heat. Stirring occasionally, cool mixture enough that it won't scramble your eggs. Step #2 3eggs Place 3 eggs in a blender and turn blender on. While blender is running pour chocolate mixture into blender and blend well. Pour into a medium size bowl; cover with plastic wrap and chill. Step #3 2 cups heavy cream Beat heavy cream until stiff peaks form. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Then fold the lightened chocolate mixture into the remainder of the whipped cream. Place in a covered container or individual dessert dishes. Cover and chill overnight before serving. |
O'solo Roll Clone (NulloModo)
6 T WPI 5 T Flax Seeds, measured whole, then ground 3 T Oat Fiber 1.5 T PolyD 1 T Oil 1/4 t Salt 1.5 t yeast 1 full packet sugar 1 t Baking Powder 3/4 Cup warm water Method: Take 1/2 cup very warm water (105 degrees or so) and blend in the yeast and the sugar packet. Whisk this vigorously and let sit for 5 to 10 minutes so the yeast can wake up and eat the sugar, and multiply. Add everything but the baking powder, stir till mixed, and toss into your food processor on dough mode, or a stand mixer with a dough hook. Let the machine knead the dough for 2 minutes (on the food processor) or possibly longer if using a stand mixer, add the baking powder, and then continue kneading 3 minutes more until all the gluten activates and makes it look like real bread dough. Shape into four individual sized rolls, making sure they are nice and smooth on the outside. Let these proof somewhere warm for about 1 hour (until doubled), meanwhile preheat an oven to 375 degrees. When the oven is hot, toss them in and let them bake until golden brown and done, around 15 minutes, maybe a little more or less depending on your oven/altitude. These rolls have a great taste, a great texture, and hold up well for several days or more without becoming dry (just like the real O'So'Lo rolls). The net carbs per roll are around 3.5 grams. |
Chocolate Chip Cookie 'Chews' (Lee140)
2 sticks butter 3/4 cup mixed sweeteners (I used 1/2 c. brown sugar malitol and 1/4 c. xylitol) 3/4 C. polydextrose 2 egg yolks 1 tsp vanilla 3/4 cup Carbquik 1 (scant) cup chopped pecans 1 bag Mini Carb Splenda Cream butter and mixed sweeteners, add in egg yolks. Combine Carbquik with polyD. Add Carbquik/polyd mixture to butter/egg mixture. Mix well. Fold in nuts and choc chips. bake @ 350 for about 12 mins |
Scott, thanks for doing this! I'm excited to get my ordered-yesterday Poly-D and having all the recipes in one place will make it much easier to decide just where to start!
Char |
Just a note on candidcam's custard base, I used scott's idea of 1 cup polydextrose, a little less liquid splenda, and 1/2 t. glycerine and 1/2 t. lecithin. Cooked to temp. of about 170 degrees-all the lumps of poly dissolved.:)
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D'oh! I'm sorry I missed that bassetmom. I added the glycerin/lecithin, but forget to adjust the polyd. Thanks for catching that!
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k |
Corn Bread
Here's my corn bread recipe:
2 cups Carb quik 6 tablespoons corn bran 1 tablespoon polydextrose 2 eggs 1/2 teaspoon liquid splenda 1/2 cup cream 1/2 cup carb countdown milk 1/2 cup butter, melted 1. Mix all ingredients. 2. Bake 400 degree for 20 minutes in un-greased 8X8 pan. Per Serving: 205 Calories; 18g Fat (67.6% calories from fat); 6g Protein; 13g Carbohydrate; 11g Dietary Fiber; 83mg Cholesterol; 249mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Fat. This was figured with 1 oz Carbquik having 2 net carbs. I substituted the corn bran for the corn meal and added the polydextrose so that it wouldn't be too dry.:) |
CandidCam, sorry, that was my error... the recipe should read like this:
Ice Cream (Bassetmom - from a CandidCam recipe) Frozen Custard Base: 3C. heavy/whipping cream 1C. whole milk (I use the Hood's milk) .5C. Erythritol 1 C. Polydextrose .5 tsp. liquid Splenda .5 tsp liquid lecithin .5 tsp glycerin .5 tsp guar gum 4 egg yolks, beaten Heat everything but the eggs in a double boiler until hot--but NOT boiling. Slowly whisk in the eggs and continue whisking until the mixture thickens a bit...enough to coat the back of a metal spoon (5 minutes or so). Be sure to not let the mixture boil, or it will curdle. Chill in a sealed container. Makes 2 medium-sized batches of ice cream in a 1qt. ice cream maker. |
I am so interested in this...
Can you tell me where you all purchased the polyd?? Thanks so much! Lori |
Chocolate Drop Cookies with Mocha Glaze
This is another of my Grandma's cookie recipes that I have adapted to LC. However, since I didn't want 3 dozen cookies hanging around, I froze some unglazed. I discovered they make a great cookie for an ice cream sandwich! I freeze the cookies first, then put 1/4 cup LC ice cream, (such as Edy's LC chocolate chip), between 2 cookies, wrap in foil, and pop back in the freezer. Chocolate Drop Cookies with Mocha Glaze Preheat oven to 350 Cream in a mixing bowl: 1/2 cup transfat free Crisco 1 tsp. blackstrap molasses 1/4 cup Erythritol 1 tsp. Stevia Plus 3/4 tsp. TrishZ's liquid Splenda Add: 1 beaten egg 1 tsp. vanilla 2 oz. unsweetened chocolate, melted Sift together: 3/4 cup Carbquik 1/4 cup almond flour 1/4 cup Chef's Blend flour, (or additional Carbquik/almond flour) 2 Tab. dry cocoa 3/4 cup Polydextrose 1/2 tsp. baking soda 1/4 tsp. salt Add dry ingredients, alternating with 1/2 cup sour milk. (I put 1 tsp. vinegar in a 1/2 cup measure, and fill the rest of the way with Carb Countdown. Drop by rounded tsp. onto greased cookie sheet, 2 inches apart. Bake at 350 for 8-10 minutes. While warm, frost with mocha glaze. Glaze: (can be cut in half, if you are going to use some cookies for ice cream sandwiches) I'm guessing a bit on quantities, as I tasted and adjusted as I went. 3 Tab. very strong hot coffee (can use instant) 3 Tab. cocoa 1/2 cup polydextrose 1/2 tsp. vanilla 1/4 cup Erythritol 1 tsp. Stevia plus 3/4 tsp. TrishZ's liquid Splenda 3 Tab. butter Mix together coffee, cocoa, and polydextrose. If sticky lumps form, microwave for 30 sec. and stir. They should dissolve. If not, repeat. Add vanilla and sweeteners. Cool slightly. Stir in butter till smooth. Frost cookies while still warm. |
Just bumping to subscribe to this mouth watering thread!
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Hot Fudge Chocolate Sauce
This was so good! I usually have trouble with chocolate sauces when I add the chocolate with any kind of water, but this worked very well - smooth and silky, great taste.
1 tablespoon polydextrose 1 tablespoon chocolate davinci 1/2 ounce unsweetened chocolate, chopped 1/2 tablespoon coconut oil Sweetener to taste very small pinch of salt 1-2 tablespoon heavy cream 1/4 tsp. vanilla Mix the polydextrose and DaVinci together and nuke until well dissolved. Stir in chopped chocolate, and coconut oil. Add sweetener (I used a little liquid splenda, a pinch of diabetisweet and pinch of stevia/ery mix), and salt. Stir in cream, and vanilla. This makes enough for 1 or 2 people. |
Peanut Butter Cookies
(makes 3 dozen cookies) 2C Carbquik 1C almond meal/flour 1C polydextrose 3 scoops (approx. 3/4C) Vanilla Designer Whey Powder ½C erythritol 1½tsp. baking soda ¼tsp. salt (use no salt if peanut butter is salted) 3 eggs 1TB glycerine 1TB molasses 1tsp. liquid Splenda (equiv. to 2/3C. of sugar sweetness) 1tsp. vanilla extract 1C natural peanut butter ½C (1 stick, 1/4 pound) butter, softened granulated Splenda -Combine all dry ingredients in a large bowl, set aside. -Beat eggs, glycerine, molasses, vanilla and Splenda until smooth with no large lumps. Next add butter, beating well until well-incorporated. -Gradually beat in Carbquik mixture until well blended. -Refrigerate dough until it is cold and firm before baking (helps to keep cookies from flattening). -Drop by heaping tablespoons onto ungreased baking sheets. Use a fork dipped in granulated Splenda to press cookies out. -Bake in preheated 375ºF oven for 10 to 12 minutes or until golden brown. Let stand for 3 minutes; remove to wire racks or newspaper to cool completely. Nutrition/cookie: Calories: 117, Fat: 9.5, Carbs: 10, Fiber: 7 (net carbs = 3), Protein: 6 |
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Betty, Everyone here thinks I'm wonderful because of you! I made this for the family and they loved it. The only thing I did different is use Kahlua DaVinci for the water and coffee, and cut down on the sweetener. Thanks for the recipe. |
This is a tweaked version of lee140's chews
1 1/2 sticks room temp butter 1/4 cup brown sugar slim 1/4 cup xylitol liquid splenda to taste 1 egg 1/2 cup polyd 3/4 cup CQ 1/4 cup almond flour 1 tsp vanilla few drops Natures Flavors pecan flavoring 3/4 cup pecans chopped fine Cream butter with AS's. Beat in egg. Combine dries and add to butter mix. Stir in pecans. Drop by rounded tsp on Silpat. Bake 350 10 to 15 minutes These spread into lace type cookies and I like crunchy so I baked them the full 15 minutes We spread the chocolate pots de creme on them. YUMM Note: In half of the batter I added some crushed sf toffee bars that I had |
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Bump, again
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I made jaideyes brownies and it is the BEST! I was holding my breath that the dreaded clumps would not happen and it didn't.
After reading the threads about Polydextrose, I mixed the carbquik with the poly and the other sweetners. I did sub 5T of the z trim for part of the butter but I do that in every recipe with a lot of fat in it. I followed her recipe and put the butter and chocolate in the microwave first, melted it and then added the 5T of z trim. The rest of the mixing was done with my kitchen aid mixer. I just added the ingredients s l o w l y. Carbquik, Polydextrose and Z Trim ..............:up: |
okay, chickiemom, what can I use to sub the brown sugar slim? I don't have that.
Thanks |
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