How I do love you…!

QUINOA PUDDING

Well, well!  I’ve been thinking about trying to do this for a long time and have found a new favorite!  Made with quinoa, this dish has a nuttiness and a little more “chew” than traditional rice pudding where the rice gets very soft.  

I’ve given a simple vanilla recipe here, but made with part coconut milk, almond milk, or added cocoa powder, spices, or citrus zest, there can be lots of  variations.  (And I can’t wait to try them all!)

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Quinoa does have quite a few carbs – which sort of goes against my low-carb approach to eating – but with more protein than rice, it is absorbed more slowly into the system and, therefore, doesn’t cause a spike in blood sugar or carb cravings…for me at least.  And that’s a very good thing!

(White rice has a glycemic load of approx 23, quinoa as a glycemic load of approx 13.  This is a link of common questions concerning GL and GI info, if you’re interested.)

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1 1/4 cups 2% milk
1/2 cup fat free half & half
1/4 cup Splenda
1/8 teaspoon salt
1/2 cup quinoa, rinsed in a fine sieve and well drained
1/2 teaspoon pure vanilla extract or paste (or a vanilla bean, split and scraped)

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1/4 cup heavy whipping cream + 1 tablespoon Splenda

Cinnamon, nutmeg, raisins, pumpkin pie spice, lemon or orange zest, brandy extract, etc.

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In a large saucepan, over medium-high heat, bring milk and half & half to a boil. Add the Splenda, salt, quinoa, and vanilla extract/paste.
Reduce heat to low and simmer, uncovered, for 45 min, stirring frequently.  Cool.

Transfer to a dish, and chill, completely.   Whip the 1/4 cup heavy cream and 1 tablespoon Splenda until quite stiff; fold into the chilled pudding.

(You may eat it warm before adding the whipped cream, but it’s SO good after!)

Makes approx 6 servings (1/3 cup each)

Per Serving: Calories 130; Protein 5 g; Fat 4 g; NET Carbs 16 g; (Fiber 1 g); Sugar 6 g; Sodium 140 mg

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If you love peanut butter like I love peanut butter…

PEANUT BUTTER PIE

WOW.  This is one rich pie.  I made it into a PIE once, actually…since then I freeze it in slightly rounded 1/4 cup portions and stick it away for a frozen nap. (Out of sight, out of mind……  oh, who am I kidding?  I know it’s there, but it’s harder to binge on when it’s solid as a rock!)

Anyhow…yes, it’s rich.  But for a special treat it is absolutely fantastic and so good, you’ll swear you really shouldn’t be eating it.  But you can.  In moderation.  Like small servings – frozen, to slowly shave off tiny bites and completely savor over several luxurious, heavenly moments!  

(Ignore the ancient photo.  I haven’t had the energy to take new ones this summer – maybe soon!  Plus it’s a humongous piece.  Did I mention not to pig out on this fabulousness?! )

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Crust: (totally and completely optional – I give you stats for both ways)

1 1/2 cup sugar-free cookie crumbs OR graham cracker crumbs
2 tablespoons peanut butter
2 tablespoons butter

Preheat oven to 350 degrees.
In microwave-safe bowl melt peanut butter and butter. Add to crumbs and mix until well combined. Pat into a 9-inch pie plate. Bake for 10 minutes, or until golden. Cool completely.

Filling:

One 8-ounce pkg. reduced-fat (or fat free) cream cheese
1 cup creamy peanut butter
3/4 cup Splenda Granular
1 tablespoon vanilla extract
One 12-ounce container (3 cups) frozen whipped topping, thawed OR 3 cups sweetened whipped cream
Chopped peanuts or cookie crumbs

Stir together cream cheese, peanut butter, Splenda, and vanilla until well mixed. Fold in thawed whipped topping. Pour into prepared pie crust and carefully smooth to edges. Sprinkle chopped peanuts or cookie crumbs on top for garnish. Cover tightly and chill overnight.  Makes approx 16 servings.
WITH CRUST:  Per Serving: Calories 219; Protein 7 g; Fat 17 g; Carbs 11g; Sugar 4 g; Sodium 205 mg

WITHOUT CRUST:  Per Serving: Calories 162; Protein 6 g; Fat 14 g; NET Carbs 4 g; (Fiber 1 g); Sugar 1 g; Sodium 152 mg

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Summer Berries Star Again

LEMON RASPBERRY PARFAITS

It’s time to take advantage of nature’s gorgeous jewels and this is the perfect light ending to a hot summer day.  Strawberries, blackberries, peaches, nectarines, cherries…anything fresh is wonderful in this.

This is another recipe where adding in a scoop or so of unflavored, or vanilla, protein powder would be wonderful…and unnoticable, too.  

(I got these adorable individual Trifle bowls at Walmart. Can’t tell by my photo, but they have the pedestal and everything!!)

This photo is from Crate & Barrel…but same thing.

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One 8-ounce pkg. fat free cream cheese, softened
2 cups skim milk
One 4-serving size sugar-free instant Lemon pudding mix
1/2 cup Splenda-sweetened whipped cream  (1/4 cup heavy cream with 1 teaspoon Splenda)
1/4 teaspoon vanilla extract
1 tablespoon Splenda
Zest of half a lemon
2 cups fresh raspberries ( or straw, black, blue…whatever is available)
3 kiwi, diced (peaches, nectarines, apricots, cherries…)

In a large bowl whip the cream cheese until smooth. Slowly add the milk until blended. Beat in pudding mix, vanilla, Splenda, and lemon zest. Allow to thicken and fold in whipped cream.

In 8 small dessert cups or glass, layer fruit and cream cheese mixture, dividing ingredients evenly among them. Garnish with additional fruit and lemon zest, if desired. Chill for 1-2 hours. Makes 8 servings.

Per Serving: Calories 112; Protein 6 g; Fat 2 g; NET Carbs 12 g; (Fiber 3 g); Sugar 3 g; Sodium 319 mg

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Not your Gramma’s rice pudding…

“RICE” PUDDING

Okay…so it’s not rice by ANY stretch of the imagination.  But it’s for sure pudding!

I love the flavor of a gorgeous rice pudding, but those white carbs will gettcha quick. I got this idea from a message board (thank you McNee) and added a touch or two of my own.  It has all the flavors of the traditional and even the “feel” of rice (if you close your eyes and imagine a little bit).  Add a little unflavored protein powder for the perfect excuse to eat dessert for breakfast or lunch.

Even if you don’t love cottage cheese, this may convince you of it’s awesomeness!

Kristina has a great idea…I’ll be trying this asap! “ … since it’s fall now I was inspired to change up this recipe a bit. I used about 1/2 a small box of butterscotch pudding (instead of the vanilla) and I added 3 Tbs. of Pumpkin puree, and substituted pumpkin pie spice for the cinnamon. I also added a bit more splenda. OMG!! Awesome. Like a pumpkin pie.”

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One (4-serving size) pkg sugar-free Instant Vanilla pudding mix

1 3/4 cups milk

One 16-ounce container small curd cottage cheese

1/2 cup sweetened whipped cream OR Cool Whip

2-3 tablespoons Splenda – if desired

1/2 cup raisins

1/2 teaspoon vanilla

1/4 teaspoon cinnamon

1/8 teaspoon freshly grated nutmeg

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In a large bowl whisk together the pudding mix and milk until thickened.  Fold in the cottage cheese, whipped cream, Splenda, if using, raisins, vanilla, cinnamon, and nutmeg.  Cover and chill for at least two hours.

I changed my mind on letting it sit!  I love this as soon as it’s made and the next day…after that it’s good, but not AS good.  Also, the raisins get too soft for me.  I like them CHEWY!  So  from now on I will make it without the raisins and add them fresh to each serving.  (After how many years of making this did I finally figure that out?)

Makes approx six 1/2-cup servings.

Per Serving: Calories 105; Protein 3 g; Fat 3 g; NET Carbs 17 g; Sugar 8 g; Sodium 236 mg

 

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Spring Green!

KEY LIME MOUSSE

You know the taste…that fresh Key Lime Pie, tart and tangy, yet so sweet it makes your teeth hurt!

Well, here’s the filling and you’ll never miss the crust OR the sugar. It’s one of my older recipes and starts with no-sugar-added Sweetened Condensed Milk – and the rest practically makes itself.

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1 recipe Sugar-Free Sweetened Condensed Milk (recipe follows)
1/2 cup lime juice (Key lime is best…photo below)
Grated zest of two limes
3 cups Splenda-sweetened whipped cream (1 1/2 cups unwhipped) OR one 8-ounce container Cool Whip, thawed
Graham cracker or sugar-free cookie crumbs for garnish

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SF Sweetened Condensed Milk

4 tablespoons softened butter
3/4 cup Splenda
1 cup powdered milk (dry)
1/2 teaspoon vanilla

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For sweetened condensed milk: Blend 1/3 cup boiling water, softened butter, powdered milk, and vanilla together with a hand mixer until thick and smooth. (I use it right away as this gets VERY thick when cold. If you do chill it, microwave for a couple seconds to lukewarm and stir. May need to thin by adding a couple tablespoons of milk.)

For mousse: Whip together sugar free sweetened condensed milk, lime juice, and lime zest. Fold in the whipped topping or whipped cream. Spoon into individual dessert dishes (or into a prepared crust.) Garnish with graham cracker crumbs. Makes six servings.

Per Serving: Calories 188; Protein 5 g; Fat 14 g; Carbs 8 g; Sugar 7 g; Sodium 160 mg

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This brand – Nellie & Joe”s – is available in most grocery stores

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Sunday Brunch never had it so good!

CHEESE BLINTZES

My low-carb crepes are good for so many things, but this is the original use I had in mind.  Sweet, rich, yet light and fluffy – an indulgent treat that will make you feel very special!

Add any flavoring or extract you like to the cheesecake filling and top with berries, sliced fresh peaches, chocolate sauce, or warm orange marmalade. There is no bad way to serve these!

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Crepes:
1/2 cup ricotta cheese
4 eggs
4 tablespoons flour
Pinch of salt
4 tablespoons milk
1/2 teaspoon vanilla
2 tablespoons Splenda
Vegetable cooking spray

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In a medium bowl beat the Ricotta with the eggs. Beat in the flour, salt, milk, vanilla, and Splenda. Allow to sit for 15 minutes.

Heat an 8-inch nonstick skillet over medium-low heat. Coat with vegetable cooking spray when hot. Pour in 2 tablespoons of batter and swirl the pan to coat the entire surface in a thin layer. Allow to cook, without turning, until completely done. The top should be no longer shiny and when you touch it it’s not wet. The bottom will be have a very slight golden color. If it’s too dark, lower the heat. (These can be impossible to flip and they don’t need to be, so you don’t have try!) Gently loosen the edges with a spatula and slide out of the pan onto a plate. Very lightly spray the top with vegetable spray – this way you can stack them on top of each other.

Lightly coat the pan with cooking spray before each crepe. Proceed with above directions until batter is gone. Allow the crepes to cool to room temperature and then wrap the plate tightly with plastic wrap. These keep well in the fridge – unfilled – for several days.

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Filling:
One 8-ounce pkg. fat free or reduced-fat cream cheese, softened
1/2 cup ricotta cheese
1/4 – 1/2 cup fat free half & half
3 tablespoons sugar-free instant cheesecake or vanilla pudding powder
1/4 teaspoon vanilla
2 tablespoons Splenda

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In a medium bowl beat the softened cream cheese until smooth. Beat in the ricotta cheese, 1/4 cup of the half & half, pudding powder, vanilla, and Splenda. If it becomes too thick add more half & half. It should have the consistency of the ‘whipped’ cream cheese you can buy in a tub. Not soft like pudding, but not as hard as regular cream cheese.

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Extras:
Fresh or frozen berries
Chocolate sauce
Whipped cream

To assemble blintzes: Place 1 tablespoon of the filling on the edge of the crepe. Fold the crepe in half over the filling dollop and then fold the empty side over the dollop so that it is folded in fourths. Place two crepes on each plate and scatter with berries, drizzle with chocolate sauce and top with whipped cream. Makes 6 servings (2 blintzes each)

Per Serving: Calories 180; Protein 16 g; Fat 6 g; Carbs 11 g; Sugar 5 g; Sodium 415 mg

 

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Like eating a beautiful pumpkin cloud…

PUMPKIN MOUSSE

Made with whipping cream, this is not a low-fat dessert.  But a few spoonfuls of this is Heavenly after a big meal or with some coffee in the evening of a special day.

Here it’s simply made into no-sugar-added and we’ll let the Fat Fairy deal with the extra calories the day after!

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One 15-ounce can Libby’s 100% Pumpkin puree (NOT the sweetened pie filling)
3 cups heavy whipping cream, divided (see note)
3/4 cup Splenda Granular
1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon cinnamon, 1/8 teaspoon ginger 1/8 teaspoon cloves)
1 tablespoon vanilla extract
Sugar free Murray’s Ginger Snaps, for garnish, if you can find them.  (Or sprinkle with toasted pecans or simply dust with a little more cinnamon.)

Combine pumpkin, 1 cup cream, Splenda, and spice in a medium saucepan. Simmer over medium heat for 5 minutes, stirring frequently. Remove from heat and chill until completely cool. Whip remaining 2 cups of heavy cream and vanilla until soft peaks form. Fold into chilled pumpkin mixture. Spoon into your prettiest wine glasses and crumble ginger snaps over top just before serving. Makes approx. 12 one-half cup servings.

Note: This is best with real cream, but if desired, use 1 cup heavy cream cooked with the pumpkin and 3 cups thawed Cool Whip to fold into chilled mixture.

With whipping cream:
Per Serving: Calories 234; Protein 0 g; Fat 20 g; Carbs 12 g; Sugar 1 g; Sodium 42 mg

With Cool Whip:
Per Serving: Calories 152; Protein 1 g; Fat 11 g; Carbs 11 g; Sugar 1 g; Sodium 48 mg

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Pumpkin Whip…a no-sugar-added light ending

PUMPKIN WHIP

A fluffy and light change of pace from pie after your big dinner…but every bit as wonderful! Light, not too sweet or heavy…this is one of my favorite desserts – and very quick to whisk together if company comes by, too.

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One 1 ounce package (Four 1/2 cup-servings)  Jell-O sugar-free instant butterscotch pudding powder
1 1/2 cups 2% milk
1 cup pure pumpkin puree
1 1/2 cups Splenda-sweetened whipped cream OR frozen whipped topping, thawed
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract

In a large bowl beat together the pudding mix and milk until thick.  Stir in pumpkin puree, spices, and vanilla.  Fold in whipped topping.  Cover and chill for at least two hours.  Garnish with pecans or toasted coconut.  Makes 6 servings about 1/2 cup each.

Per Serving: 91 Cal; 3 g Protein; 4 g Tot Fat; 11 g Carb; 1 g Fiber; 5 g Sugar;  148 mg Sodium

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Maple Pumpkin Custard…a different alternative to the plain ole’ pumpkin pie

MAPLE PUMPKIN CUSTARD

If you wanted to forget the crust and just have the yummy pumpkin filling, this is a great new way!  Simply spiced with cinnamon and a hint of maple, top with Maple-sweetened whipped cream and a dusting of freshly grated nutmeg.

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Vegetable cooking spray
One 15-ounce can 100% pure pumpkin puree
1/2 cup Splenda Granular
1/4 cup sugar free maple pancake syrup
1 teaspoon cinnamon
1/2 teaspoon salt
3 eggs, lightly beaten
1 cup skim evaporated milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Lightly coat a 9-inch pie plate or other casserole with the cooking spray and set aside.

In a large bowl combine the pumpkin puree, Splenda Granular, sugar free maple syrup, cinnamon, salt, eggs, milk, and vanilla.  Pour into prepared dish and bake for 40 minutes or until a knife inserted near center comes out clean.   Serve warm, or cold with Maple Whipped Cream.  Makes 8 servings.

MAPLE WHIPPED CREAM

1 cup heavy whipping cream
2 tablespoons sugar free maple pancake syrup

In a medium bowl whip the cream and maple syrup until soft peaks form.

Per Serving (includes 2 tablespoons whipped cream): Calories 114; Protein 4 g; Fat 8 g; Carbs 5 g; Sugar 2 g; Sodium 209 mg

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So easy it’s ridiculous…but looks like you’re talented!

LAYERED DESSERT PARFAIT

Seriously…nothin’ to it!  The hardest part is waiting for it to set…and then waiting for it to set…and finally waiting for it to set.  That’s it!

I used berry/cherry flavors in this, but any gelatin combo is wonderful.  If you can’t find fresh raspberries, do the mandarin oranges and citrus flavored gelatin.  Go crazy and top with any complimentary fruit, nuts, chocolate curls, crushed candy bars – whatever.

Bring out your prettiest glasses and impress your guests.

And, yes…the name is redundant…I know a parfait IS layered…I just couldn’t think of a better name.

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Three .3-ounce packages (the small ones) sugar free Jell-O, any flavor or mixed
One 8-ounce package fat-free cream cheese, softened
1/2 cup heavy whipping cream
3 tablespoons Splenda
1 teaspoon vanilla
Assorted berries

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Make one package of Jell-O according to package directions and divide among 6 glasses.  (You can make this as a whole dessert, also…pour into a large glass bowl or long rectangular baking dish.)  Place in refrigerator and chill until completely set.

In a blender container or food processor bowl combine the second package of Jell-O with 1 cup boiling water and the softened cream cheese.  Hold down the lid and blend or process until smooth.  DO NOT ADD THE COLD WATER.  Carefully pour the cheese mixture over the set layer of Jell-O in the glasses or large bowl.  Return to refrigerator and chill until completely set.

Make the remaining package of Jell-O according to directions on the box.  Carefully pour over the set cream cheese layer.  Return to refrigerator and chill until completely set.

In a medium bowl combine the whipping cream, Splenda, and vanilla.  Beat until soft peaks form.  Spread over completely set top layer of Jell-O.  Garnish with fresh berries or other fruits.  Makes 6 servings.

Per Serving: 107 Cal; 6 g Protein; 6 g Tot Fat; 1 g Fiber; 1 g Sugar; 224 mg Sodium

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