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Who says you can't eat desserts? Some Recipes!

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Posted 9/16/2013 12:45 AM (GMT 0)
Hi all, since I've been on a low carb diet I have tried these recipes and they are great!!  I use Stevia in the Raw because of what I read in reviews but perhaps there is a better Stevia.   Stevia is a sweetener from comes from the plant.   Depending on how it is harvested, not all stevia is the same.  Okay, now for the good stuff!  If you want to know where I purchased certain ingredients online, just ask me.  Mock Danish : 2 ounces cream cheese   (I use Philadelphia Cream Cheese) 1 egg 2 teaspoons or packets of Stevia (Stevia in the Raw) 1/2 teaspoon vanilla Pinch of cinnamon In a small, microwaveable bowl, soften the cream cheese on HIGH 30 seconds. Beat well with a fork until creamy. Add the egg and beat very well until creamy; mix in the remaining ingredients. Use a small rubber spatula to scrape down the sides of the bowl so that all the batter is in the bottom. Microwave on HIGH 30 seconds; rotate the bowl (do not stir) and cook another 30 seconds. If the center still looks too runny, cook another 30 seconds. It may take up to 2 1/2 minutes total, depending on your microwave. The center should be a bit soft for the danish filling effect. Run a small rubber spatula around the danish, then under it to release from the bowl. Transfer to a small plate. Cool until just warm or cool completely before eating. Makes 1 serving   ~ Do not freeze The outside edges of the danish had a sort of crumbly, bread-like consistency and the center was creamier, sort of like the cheese filling in a real danish. There was no mistaking this for the real thing, but it tasted good and was quite satisfying. This would make a nice breakfast substitute for eggs. I will definitely make this again. Optional:   Cinnamon Glaze for the Mock Danish CINNAMON GLAZE FOR DANISH 1 tablespoon butter, softened 1/4 teaspoon Stevia Pinch cinnamon Blend all of the ingredients well in a small bowl. If necessary, freeze a few minutes until very thick, but spreadable. Spread over cooled Mock Danish. ----------------------------------------------------------- Peanut Butter Cheesecake Bites: 1 8 oz package of cream cheese, softened   1/2 cup soft Peanut Butter (organic is best without sugar) 1/4 cup sweetener (I used Stevia in the Raw) 1/2 tsp. ground cinnamon 1 tsp. vanilla extract Unsweetened shredded coconut Mix all the ingredients (except for shredded cocunut) in a medium-sized bowl with an electric mixer. Scrap down sides of bowl as needed. Chill the mixture in the fridge for approx. 30 minutes. Then roll the mixture into 3/4-inch balls. Then, roll the balls in the shredded coconut to coat them and then chill them for an additional 15 mins or so before serving These are delicious and very hard to resist. I couldn't stop eating them. The combination of cream cheese, peanut butter and cinnamon is awesome together. ------------------------------------------------------------------------------------------ This is really not a dessert but it tastes great One Minute Flax Muffin ~ Low Carb Ingredients: Note:   Raw Stevia (I use 3 packets) 1/4 cup flax seed meal (I use Now’s Flax Seed Golden Brown that I buy from Netrition.com) 1/2 teaspoon baking powder 1 teaspoon cinnamon 1 egg 1 teaspoon oil Directions: Mix all ingredients in a coffee mug Microwave for one minute on high If using frozen berries, microwave on 1:30 on high Smooth on some butter and enjoy It will be moist at first, but as the muffin cools it goes away
Posted 9/16/2013 12:53 AM (GMT 0)
You are so sweet Deja - thank you for this post - it also seems sweet :) Others chime in here I've been craving some super sweet stuff!
Posted 9/16/2013 12:56 AM (GMT 0)
Enjoy Opugirl!  Those Flax Seed Muffins are really good and very healthy too!  I am going to buy some sugar-free fruit spread to put on them...  Yeah, that sounds good! 

Denise

Posted 9/16/2013 1:51 AM (GMT 0)
We are unfortunately dairy free, but that does sound yummy!

For more low-carb dessert ideas try Chowstalker/Dessertstalker which I think they have just changed to Stalkerville.net. These recipes are supposed to be paleo friendly.
Posted 9/16/2013 10:47 AM (GMT 0)
Thank you Denise!! Recipes are always welcome :-)
Posted 9/16/2013 11:46 AM (GMT 0)
Morning all, Rowingmom, wow, thanks for that website, I never knew about it!  I found sooooooooo many recipes (can you tell I love to cook and bake?) on that site.  http://stalkerville.net/ Marie, you are welcome!  Last night I made Cauliflower Pizza and now I think I'm addicted to it!!  Below is the recipe (it's not my recipe by the way, I found it on the "net"): Cauliflower Pizza Crust Ingredients: 1 cup cooked, riced cauliflower (rice it by putting cauliflower in food processor),   1 egg, 1 cup mozzarella cheese, 1/2 tsp fennel, 1 tsp oregano, 2 tsp parsley (or whatever you like)   Pizza sauce, lowest sugar you can find. Pepperoni, sausage, onions and mozzarella cheese. *Toppings of your choice. Preheat oven to 450 degrees. In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan, I use parchment paper as it does not stick. You can spray a tin with Pam if you like also. Sprinkle prior to baking the crust evenly with fennel, oregano and parsley. (I didn't use any of those, just sea salt and pepper.) Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe). This should be golden brown or dark brown (I baked it at 400 degrees as my oven is hot!) Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.   Place under a broiler at high heat just until cheese is melted.   (I didn’t place the crust under the broiler because the crusts were so hot that I just added the White Pizza Sauce and Shredded Mozzerella Cheese and it all melted). ---------------------------------------------------------------------------------------------   Another recipe I will make again because it was soooooooo good!  I did not make any dipping sauce as I like the taste of zucchini by itself and the flavor from the Almond Flour, zucchiny-almondy, yeah! Zucchini Fritters : Yield: makes 4 servings Squeeze out as much liquid from the zucchini as possible. Ingredients: Soy dipping sauce: (I( didn’t make or use any dipping sauce) 3 tablespoons unseasoned rice vinegar 1 tablespoon reduced-sodium soy sauce 1 1/2 teaspoons sugar Crushed red pepper flakes Fritters: 1 1/2 pounds zucchini (about 3 medium), grated (used my food processor) 1/2 teaspoon kosher salt plus more for seasoning (I used sea salt) 1 large egg 1/4 cup all-purpose flour (I used almond flour which is gluten free and low carb) 3 tablespoons finely chopped fresh chives 1 tablespoon cornstarch (I didn’t use cornstarch) Freshly ground black pepper 1/3 cup vegetable oil (I used Olive Oil) Preparation For soy dipping sauce: Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside. For fritters: Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in egg, flour, chives, and cornstarch; season with salt and pepper. Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel-lined plate; season with salt. Serve with soy dipping sauce. DO AHEAD: Fritters can be made 30 minutes ahead. Keep warm in a 200°F oven. Read More http://www.epicurious.com/recipes/food/views/Zucchini-Fritters-51175210#ixzz2exQCwO9l
Posted 9/16/2013 11:58 PM (GMT 0)
Thank you! These sound delicious.
Posted 9/17/2013 12:08 AM (GMT 0)
You are very welcome!  I can't wait to try some of the recipes from the site that Rowingmom provided!  I have my eye on a few, now I need to make a shopping list....
Posted 9/17/2013 1:23 AM (GMT 0)
Denise,

The recipes are so good I prepared the peanut butter cheesecake bites, I used sunflower seed butter instead of peanut butter (I am allergic to peanuts).

My family also enjoyed them...thank you!!! yeah
Posted 9/17/2013 5:15 AM (GMT 0)
Thank you Deejavu...so sweet of you (no pun intended) to spend all this time sharing recipes. I was cleaning out the pantry shelves yesterday and found a box of Stevia I forgot we have. :)
Posted 9/17/2013 12:08 PM (GMT 0)
Hey, if I could help put some enjoyment in someone's life, that makes me feel good!  

Csmm23, sunflower seed butter sounds good!  Do you make it yourself or can one buy it?  I had to grind the coconuts flakes I bought because those flakes were sooooo big! 

Cat53, glad you found Stevia!  I was looking up what Traveler took, and now MarieLS and TickledPink are taking, that Houtann??? stuff just out of curiousity.   Goodness, that name sounds like a Gladiator played by Russell Crowe...  Anyway, I saw that Nutramedix makes Stevia drops too..  I don't know which Stevia is the best.   Anyone have any thoughts on Stevia?  

And guess what I made again?  That Cauliflower Pizza, oh golly, it's soooo good!!  I use fresh.. not the frozen as I don't think that would work..  But if you are allergic to cheese, not a good idea...  I'm a little bit lactose intolerant.

Denise

Posted 9/18/2013 10:56 AM (GMT 0)
This is super easy:

ALMOND BUTTER FREEZER FUDGE

1 cup raw creamy almond butter
1/4 cup coconut oil
2 Tablespoons raw manuka honey
1/2 teaspoon of sea salt or himalayan pink salt

Lay parchment paper in container, pour in mixture. Freeze until solid, break and cut into pieces.
Posted 9/18/2013 11:10 AM (GMT 0)
Thanks Roots, that sound good!  I still have to be careful with chewing as I had extensive oral surgery done (bone grafting and implants ~ both upper and lower gums).  I have my last oral surgery on October 4th, then 4 weeks of healing time, and finally I get my new teeth that will attach to my implants!   Wow, it's been a long time...

Denise

Posted 9/18/2013 12:43 PM (GMT 0)
Though, we should be careful everyone with sugar intake and microwaves :)
Posted 9/18/2013 3:46 PM (GMT 0)
Denise,

I buy it from the whole food store.
Posted 9/18/2013 6:45 PM (GMT 0)
Here's a quick and easy cake recipe my daughter makes once in a while.

http://www.food.com/recipe/1-pan-fudge-cake-29935

She uses almond milk instead of water and buckwheat flour, which may need some extra liquid or cut back on the flour a little, and xylitol (from birch trees) instead of sugar. People on a standard US diet like it, even teens! I haven't tried almond flour yet. I'd think it would be tasty with it. I don't use roasted buckwheat, just the raw groats that I grind myself. Enjoy!

I'll have to try that pizza.
Posted 9/19/2013 11:17 AM (GMT 0)
Sounds really good Garden Peace!  I'm golng to try it using Almond Flour, I bought a lot of that online.

Last night my sister (who is allergic to gluten and on a diet) made the Cauliflower Pizza and she called me up afterward and could not believe how good it was!  My brother-in-law had a hard time believing the crust was made from cauliflower.   My sister went the extra mile and cooked chicken breasts which she sliced up and a bunch of other ingredients on top of the crust..   She cracked me up on the telephone because she kept saying "yummmmmmmm, ymmmmmmmmmm!!" and then "I'm sooooooooo full" LOL!   

She doubled the recipe so it took longer for the crusts to cook..  And she used 2 eggs because she cooked 2 cauliflowers. 

Denise

Posted 9/19/2013 7:27 PM (GMT 0)
Is almond flour heavy? If it's heavier than buckwheat flour, then it might not work as well.

When you're mixing it up, it looks too thick to be a light cake, but it is. My daughter was very doubtful when she made it the first time.

Let me know how it turns out if you use almond flour.
Posted 9/21/2013 2:00 PM (GMT 0)
Hi again Garden Peace,

I never felt or used Buckwheat Flour so I can't compare it to almond flour.  I use almond flour mostly for my zucchini fritters and it feels light to me (lighter then the bad white flour when I was didn't know white flour was bad for me). 

When I make this using almond flour, I will let you know how it turns out..  Have been really busy lately! 

Kdawg, you are right about microwaves, they are really not good to use..  Some of the recipes I listed could be made in a regular oven as long as one uses oven proof mugs and dishes... 

Denise

Posted 9/23/2013 10:39 PM (GMT 0)
I tried the cauliflower pizza cross last night and had a problem with the crust getting soggy after I put the toppings on and broiling it. It was good around the edges where nothing was on it. :) So I wonder if I made it too thin or if the sauce was too watery or what. I could try brushing the top of the crust with oil next time or put some cheese on before the sauce. I had onions, bell peppers, and sausage on it. I want to make it work, so if anyone has other ideas on what I might have done wrong, let me know. I also thought that draining the cauliflower for a while after cooking it might help too.
Posted 9/24/2013 11:43 AM (GMT 0)
Hi Garden Peace,

I don't know what happened either.  I cook the caulifower between ala dente and soft then I drain the cauliflower until it's pretty dry before putting it in my food processor to "rice it" which crumbles it but not too much as it will turn too mushy.   When I cooked the "crusts" I make them thin (about 1/4 of an inch) and it takes longer to bake them because I make at least 2 crusts.  I wait until they get golden brown before taking them out of the oven.

I never broiled them with the toppings to be honest!  I do put cheese on top and a white sauce (I'm allergic to all red sauces due to the acid).   The cheese topping I put on afterward melts right away since the crusts are still hot.  

Don't know if that helps or not.. 

Denise

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