Gingerbread Custard… breakfast-dessert!

GINGERBREAD CUSTARD

There is not much more comforting than the silky, velvety, creamy, decadent feel of old-fashioned baked custard!

These are so good…spicy and not too sweet.  I love them warm, but chilling seems to accent the flavors.  Breakfast, dessert, midnight-snack – you can enjoy  a guilt-free  little cup of love anytime.

~~~~

 

.

.

4 eggs

Pinch of salt

3/4 cups 2% milk

One 12-ounce can evaporated skim milk

1/4 cup DaVinci or Torani sugar free Gingerbread syrup OR 2 tablespoons molasses

1/2 cup Splenda Granular

1/2 teaspoon vanilla

1/4 teaspoon powdered ginger

1/8 teaspoon ground cloves

Cinnamon to sprinkle
.
Preheat oven to 325 degrees. Place six 4-ounce custard cups/ramekins in a 9×13 baking pan. Set aside.

In a large bowl whisk together the eggs, salt, milk, evaporated milk, syrup, Splenda, vanilla, ginger, and cloves. Pour, through a fine mesh sieve, into the custard cups.  Sprinkle liberally with the cinnamon.

Pour very hot (not boiling) water into the baking pan coming halfway up the cups. Bake for 25-45 minutes. The time will vary depending on the humidity, altitude. They should jiggle slightly, but a sharp knife inserted into the middle comes out clean and nothing oozes out of the cut when gently pressed.

Remove from the water bath and allow to cool on a wire rack.  Makes 6 servings.

Per Serving (with molasses): 121 Calories; 7 g Protein; 5 g Tot Fat; 10 g Carb; 0 g Fiber; 5 g Sugar; 111 mg Sodium

Per Serving (with sf syrup): 100 Calories; 7 g Protein; 5 g Tot Fat; 5 g Carb; 0 g Fiber; 2 g Sugar; 109 mg Sodium

Read Full Post »

Dark, smooth, rich…sugar free chocolate truffles

CHOCOLATE TRUFFLES

I love dark chocolate!  And in my sugar-free life I still need it.  These little beauties will satisfy that urge in a creamy-dreamy way.  Using the flavored syrups will give you unlimited flavors, also.

I created this recipe (specifically for use with the Valor sugar free chocolate) long before I realized they were now putting in green or black tea, chipotle powder, cocoa nibs, or any number of other things in truffles and calling them Gourmet.   So I am unearthing this recipe this Holiday season and experimenting with the ‘exotics’!  

These are definitely a TREAT food, as they are not low-fat.  But as a sugar free alternative for us during the Holiday season, they are fine.

~~~~

 .

.

1 tablespoon butter
3 tablespoons heavy cream
2 tablespoons sugar free flavored syrup – Davinci or Torani for instance
4 ounces high-quality sugar free solid dark chocolate  (see photos below for suggestions)

Unsweetened cocoa powder, unsweetened coconut, ¼ cup almond flour blended with ½ teaspoon cinnamon, and/or Nature Sweet Powder to roll truffles in.
.
Stir together the butter, cream, and sugar free syrup in a medium glass bowl. Microwave 30 to 40 seconds until hot, but not boiling.

Add chocolate to warm mixture and allow mixture to sit for 3 minutes. Stir until melted and very smooth. Cool to room temperature, stirring occastionally. Chill mixture in refrigerator for at least 3 hours. Should be firm, but not hard.

Using a spoon or small ice cream scoop, measure teaspoon size mounds and place on parchment paper-lined baking sheet. Chill for 30 minutes.

Carefully roll or form into irregular balls and roll in unsweetened cocoa powder and then in other coatings. Each truffle may be placed in an individual candy cup for presentation. These are best kept in the refrigerator until just before serving.

Stats will vary depending on the type of chocolate, and the size.  But…it’s CHOCOLATE.  Good for you in small pieces!

Read Full Post »

Pineapple Crisp – no sugar added

PINEAPPLE CRISP

The inspiration for this recipe came from that old favorite side dish Baked Pineapple…a sweet, bread cube-topped, butter drenched goodie that is scrumptious, yes…but not very figure-friendly!

I turned it into a dessert, instead…and for those of you who love pineapple, this will be right up your alley.

~~~~

 

 

Vegetable Cooking Spray
One 20-ounce can crushed pineapple – in it’s own juice, undrained
3 eggs, beaten
1/2 cup Splenda Granular
2 tablespoons flour
Pinch of salt
1/8 teaspoon cinnamon
Pinch freshly grated nutmeg
1 1/2 cups Murray’s sugar free Pecan or regular Shortbread cookie crumbs
4 tablespoons butter, melted
.
Preheat oven to 350 degrees. Coat a 1 quart shallow baking dish with cooking spray and set aside.

In a large bowl combine the pineapple, eggs, Splenda, flour, salt, cinnamon, and nutmeg. Pour into prepared dish.

In a small bowl stir together the cookie crumbs and melted butter. Spread over the pineapple mixture and gently press into fruit, slightly. Bake for 30 minutes, covered with foil. Remove foil and continue baking for 15 minutes or until golden brown. Serve warm. Makes 8 dessert servings.

Per Serving: Calories 178; Protein 5 g; Fat 6; Carbs 11 g; Sugar 2 g; Sodium 119 mg

Read Full Post »

WHAT’S in that cake?!

FLOURLESS CHOCOLATE CAKE

When I saw this recipe I was very skeptical…usually these kind leave a LOT to be desired.

But this is one moist and delicious dessert!  And unless you told someone they would never, in a million years, guess what the secret ingredient was.

It’s very flavorful and rises well…not eggy or too dense…just right.  It has a very nice texture and a tender, moist crumb.  (I thought it got better the next day – the flavors more intense and when stored in the fridge it’s nice and fudgey, almost.)

It’s beans and eggs with a little cocoa powder thrown in – it’s very good for you.  (The carbs are complex one and come from the beans.)  Seriously!  Do try this, you won’t be disappointed.

I have to give credit to Lauren from Healthy Indulgences for the inspiration.

~~~~

.

.

One 15-ounce can unseasoned black or kidney beans – drained and rinsed (I prefer S&W kidney beans for this)

1 tablespoon water or coffee (the coffee will bring out more intense chocolate flavor)

1 tablespoon vanilla extract

6 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons butter, softened

1 cup Whey Low granular or maltitol

5 eggs

.

(I recently made the WHOLE thing in the blender.  Gets pretty thick, so you need a fairly powerful machine, but it works great. I pureed the beans first with the water/coffee and an egg…then added the rest of the eggs…then the remaining ingredients.  Processed till smooth.)

Preheat oven to 325 degrees.  Coat a 9 or 10 inch cake pan with vegetable cooking spray.  Set aside.

In a blender, food processor or with a hand held blender wand, puree the beans, water/coffee, and vanilla until smooth.  Set aside.

In a small bowl combine the cocoa powder, baking powder, baking soda, and salt.  Set aside.

In a large bowl beat the butter and the Whey Low for one minute with an electric mixer.  Beat in the eggs for two minutes, or until very light and fluffy.  Beat in the bean mixture, just until combined.  Beat in the cocoa mixture for one minute, until very smooth.

Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.  Allow to cool completely on a wire rack.  Wrap tightly with plastic wrap or frost and cover.  Makes 10 servings.

Per Serving: Calories 171; Protein 6 g; Fat 11 g; NET Carbs 10 g; Sugar 5 g; Sodium 155 mg

Read Full Post »

Simple, but elegant…

ALMOND CHEESECAKE

Cheesecakes are one of my favorite desserts to make because they are so forgiving. Taking minutes to whip up, the oven does the work and you reap the rewards.

Rich, decadent, lovely, and gorgeous – everyone you serve them to will love you for taking the time.

This one is flavored with almond extract and an almond crust – with a creamy, silky topping that cuts the richness, just a touch.  A ruby-red spoonful of Amaretto-flavored cherries is the perfect crown!

~~~~

 

.

Crust:
Vegetable cooking spray
1 cup graham crumbs
1/2 cup almond flour
1/4 cup butter, melted

Filling:
Four 8-ounce pkg reduced fat cream cheese softened (not fat-free)
1 1/4 cups Splenda Granular
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
4 eggs
1/4 cup fat free half & half
1 tablespoon flour

 

Topping:
2 cups light sour cream
1/4 cup Splenda
1 teaspoon vanilla extract

Cherry Topping:

1 can No-Sugar-Added cherry pie filling

2 tablespoons Amaretto or Amaretto flavored sugar free syrup such as DaVinci or Torani

Stir both ingredients together and spoon over entire cake, or serve on individual slices.

.

Preheat oven to 325 degrees.
Spray a 10 inch spring-form pan with vegetable cooking spray and place on a baking sheet.
In a medium bowl combine the cracker crumbs, almond flour and melted butter. Press into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes. Allow to cool while making the filling.

In a large bowl whip the softened cream cheese until smooth. Beat in the Splenda, vanilla and almond extracts. Beat in the eggs one at a time just until blended. Beat in the half & half and flour just until combined. Pour into cooled crust and bake for 1 hour or until set on the edges and jiggly in the very center 2-inches. Keep oven on.

In a small bowl whisk together the sour cream, 1/4 cup Splenda, and vanilla extract. Spread to the very edges of the baked cheesecake. Return to the oven for 5-15 minutes,or until just set.

Allow to cool on a wire rack for 10 minutes. Run a sharp knife around the edge and cool completely BEFORE removing the sides of the pan. Wrap tightly and chill overnight. Makes 20 servings.

 

 

Per Serving: Calories 209; Protein 8 g; Total Fat 11 g; Carbs 9 g; Sugar 2 g; Sodium 219 mg

Read Full Post »

Mi Amore!

CASSATA CAKE

What a lovely way to end a meal!

An Italian dessert full of sweet ricotta cream between layers of light sponge cake soaked, in this case, in sugar free raspberry syrup.  So glorious!

I’ve seen them un-iced, or completely covered with cream – either way it’s a wonderful thing.  Don’t be discouraged with looking at the length of the recipe – it’s not hard, just a lot of steps.  And it’s so worth it!

~~~~

Genoise:

Vegetable cooking spray

3/4 cup Softaskilk brand cake flour,  plus additional for dusting pans

1/4 rounded teaspoon table salt (not Kosher)

6 large eggs

3/4 cup Whey Low Granular

1 1/2 teaspoon vanilla

Preheat oven to 350 degrees.  Generously grease three 8-inch cake pans with cooking spray.  Dust with flour on bottom and sides, tapping out extra.

Sift together the flour and salt into a small bowl.  Set aside.

In a large bowl beat together the eggs, sugar sub, and vanilla for 10 minutes or until pale, tripled in volume and forms a ribbon when the beaters are lifted.

Very carefully, with a spatula, fold in the flour/salt just until moistened.  Divide evenly between the prepared pans and bake for 10-13 minutes, or until golden and they don’t indent when you touch them in the middle.  Allow to cool on wire rack for 10-15 minutes.  Run a sharp knife around the edge and invert onto rack.  (May need to run a cake/pie server under the cake if it wants to stick to the pan.)  Cool completely.

Raspberry Sauce:

2 cups fresh raspberries

1/2 cup Splenda

Pinch of salt

1 teaspoon fresh lemon juice

In a medium saucepan place raspberries, Splenda, salt, and lemon juice.  Bring to boil over medium heat, stirring occasionally.  Cook for 5 minutes.  Remove from heat and allow to cool completely.  (May be made 2 days in advance and kept in the fridge.)

Ricotta Filling:

One 15-ounce container ricotta cheese

1 teaspoon Fiori de Scilia (if you don’t have that use 1 whole teaspoon vanilla extract plus 2 teaspoons fresh lemon zest)

2/3 cup Splenda

In a food processor combine ricotta, vanilla, Fiori, and Splenda until smooth and silky.  Transfer to a bowl, cover and chill, if not using right away.  (May be made 2 days in advance and kept in the fridge.  Remove from fridge to set at room temp for 30 minutes before assembling the cake.)

To assemble cake:

Additional ingredients needed:

1/2-3/4 cup sugar free Raspberry syrup (DaVinci or Torani)

2-(5) cups Splenda-sweetened whipped cream – if completely frosting the cake you will need the (5) cups…1 (2 2/3) cup heavy whipping cream, 2 (5) tablespoon Splenda, 1/2 (2) teaspoon vanilla extract

1 cup fresh raspberries

Mint leaves, if desired, for garnish, lemon zest

Remove Ricotta Filling from the refrigerator and allow to set at room temperature for 30 minutes for easier assembly.

Place one layer of the cake on a plate or cake stand.  Brush or drizzle enough syrup (about 3  tablespoons) over the cake to become moist, but not soggy, allowing it to soak in for a couple minutes.

Carefully spread half of the Ricotta Filling over the cake layer.  Carefully spread half of the Raspberry Sauce over the ricotta layer.

Repeat with second cake layer, syrup, remaining Ricotta Filling, and Raspberry Sauce.  Place final cake layer on the top and brush with remaining syrup.

Spread whipped cream over the top layer of cake (or frost entire cake with whipped cream) and scatter whole berries.  Garnish with fresh mint leaves and fresh lemon zest, if desired.

Chill for at least two hours.

Read Full Post »

Hello, morning!

PLUM CLAFOUTIS

Silk pajamas, gauzy curtains, a sweet morning breeze through the window…a sleeping kitty, a captivating book, a cup of coffee laced with cream – and a gorgeous Clafouti studded with ruby jewels…sigh…

I’m not sure if it’s supposed to be a dessert, but I like it for breakfast. With a little warm cream drizzled over – what a way to start the day!

I’ve taken out some of the heavy flour and added satiny sour cream for a lighter, softer, richer version. So, so fabulous!

Any fruit is welcome to star in this recipe. Berries, pears, nectraines – whatever your little heart desires.

~~~~

 .

Vegetable cooking spray

2 eggs

1/3 cup Splenda Granular

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

3 tablespoons flour

1/8 teaspoon salt

2/3 cup sour cream OR Greek-style yogurt

1/3 cup milk

5-6 plums – depending on the size

2 tablespoons butter, melted

2 teaspoons REAL sugar

Preheat oven to 350 degrees. Coat six 4-ounce ramekins, or a pie plate with cooking spray and set aside. (If using ramekins, place on a baking sheet.)

In a large bowl whisk the eggs with the 1/3 cup of Splenda until combined. Whisk in the vanilla and almond extracts, flour, and salt until smooth. Whisk in sour cream OR yogurt and milk. Set aside to rest for at least 10 minutes.

Cut plums in half and remove pits. You may quarter or dice them or leave each half whole. Place enough in each ramekin to cover the bottom. Divide the egg batter amongst the cups and bake for 20-25 (30-40 for pie plate) minutes or until set. (They will be pale.) Remove from the oven and turn on the broiler.

Drizzle the melted butter over clafouti and sprinkle with the 2 teaspoons REAL sugar. Return to the oven, under the broiler, for 1-2 minutes or until golden brown. Serve warm.  Makes 6 servings.

 

With sour cream

Per Serving: 135 Cal; 4 g Protein; 10 g Tot Fat; 8 g Carb; 0 g Fiber; 4 g Sugar; 124 mg Sodium

With Greek-style yogurt

Per Serving: 115 Cal; 5 g Protein; 7 g Tot Fat; 8 g Carb; 0 g Fiber; 5 g Sugar; 122 mg Sodium

With sour cream

Per Serving: 135 Cal; 4 g Protein; 10 g Tot Fat; 8 g Carb; 0 g Fiber; 4 g Sugar; 124 mg Sodium

With Greek-style yogurt

Per Serving: 115 Cal; 5 g Protein; 7 g Tot Fat; 8 g Carb; 0 g Fiber; 5 g Sugar; 122 mg Sodium

 

 

Read Full Post »

What have we here?

OREO CHEESECAKE

That’s right, kids! The good stuff is still available to us!

Creamy white and packed with crunchy bits of cream-filled wafer cookies this cake will make a huge splash whenever you serve it!

(I have to say my daughter made the one that got photographed…so gorgeous!)

~~~~

 

Vegetable cooking spray
2 pkgs sugar free Oreos or Murray’s sugar free chocolate sandwich cookies, divided
1/4 cup butter, melted
Four 8-ounces pkgs reduced-fat cream cheese, softened
1 1/4 cups Splenda Granular
2 teaspoons vanilla extract
3/4 cups sour cream
1/4 cup heavy whipping cream
4 eggs

Preheat oven to 325 degrees. Spray a 9-inch springform pan with the cooking spray. Wrap in aluminum foil so that the butter doesn’t seep out and burn in the oven and place on a baking sheet. Set aside.

Finely crush 1 1/2 pkgs of the Oreo cookies (or 1 pkg of the Murray’s) and place in a medium bowl along with the melted butter. Mix well and press into the bottom and 1 inch up the sides of the prepared pan. Bake for 12-13 minutes, or until crispy to the touch. Remove from oven and allow to cool slightly.

In a large bowl whip the softened cream cheese just until smooth. Beat in the Splenda, vanilla, sour cream, and whipping cream just until blended. One at a time, beat in eggs just until incorporated. Coarsely chop remaining cookies and gently fold into cheese mixture. Pour into cooled crust. Bake for one hour, loosely covering with foil after 30 minutes. Remove from oven and cool on a wire rack for 10 minutes. Run a sharp knife around the edge of the cake, but do not remove the sides of the pan. Allow to cool completely. Cover tightly with plastic wrap and chill overnight or at least 5 hours. Remove sides of pan and slice. (Cheesecakes will be creamy, soft for the first few hours, and will become more dense and cakey the longer they are allowed to chill. They really do get better as they sit and rest!) Makes 18 servings.

Per Serving: 230 Cal; 6 g Protein; 17 g Tot Fat; 14 g Carb; 0 g Fiber; 0 g Sugar; 219 mg Sodium

Read Full Post »

Splendid satisfaction in 35 seconds!

35-SECOND CHOCOLATE CAKE

Now here’s a sweet little sweetie that you can mix and cook in the cup and in – alright maybe 1 1/2 minutes tops – you’ll have a cute little cutie for a guilt free snack.  (But it’s only 35 seconds in the microwave…so there!)  Soooo good, for so not a lot of work!

The best part?  No huge 16-serving monstrosity sitting on your counter staring you down every time you pass by the kitchen.

I’ve been experimenting with different flavors (a White Velvet and a Lemon one) so stay tuned…check back…don’t go away!

If you wanted to make a “Master Mix” so that when the urge hits you can do this even quicker, multiply the dry ingredients in the recipe by 10, mix very well, and keep in an airtight container.  THEN when you want a nice warm cake, measure 1/3 cup and add the wet ingredients.  Perfect!!  (Thanks to reader Cindi for the idea!!)

~~~~

.

.

2 tablespoons flour

1 1/2 tablespoons Splenda Granular or Whey Low powdered

2 teaspoons unsweetened cocoa powder

1/4 teaspoon baking powder

1/8 teaspoon  instant coffee crystals – optional, but brings out the chocolaty YUM!

Pinch salt

2 tablespoons milk

1 teaspoon oil

Drop of vanilla extract

Spray a coffee cup or ramekin with vegetable cooking spray.  In the cup combine the flour, Splenda, cocoa powder, baking powder, coffee crystals and salt until no lumps remain.  Stir in the milk, olive oil, and vanilla until smooth.

Bake in the microwave on high for 35 seconds.  You may need to add 5 more seconds (maybe 5 more after that, depending on your microwave)… but don’t be tempted to overcook or it will be rubbery!  It should be moist on the bottom and will continue cooking as it sets.

Serve with chocolate sauce…a sprinkle of powdered sugar…whipped cream or eat plain as a brownie.

(Use hot or cold leftover coffee in place of the crystals and milk to lower the calories even more.)

Total Recipe: 110 Cal; 2 g Protein; 5 g Fat; 14 g Carb; 1 g Fiber; 0 g Sugar; 0 mg Sodium

Read Full Post »

Sitting on an orange cloud!

ORANGE CHIFFON PIE

I don’t know if you love soft, fluffy, airy, light, sweet, simple, gorgeous desserts…(!)…if not, this may change your mind.

This pie is not heavy or dense, so after a protein meal it’s wonderfully wonderful!

(If you don’t like the thought of using raw egg whites, the powdered meringue would work, also.  Or go in a different direction and use whipped cream.)

~~~~

 

 

 

[i]Crumb crust:[/i]

1 pkg. Murray’s shortbread cookies, crushed [color="#FF00FF"][b]OR[/b] 1 1/2 cups graham crumbs[/color]

1/4 cup almond flour

4 tablespoons melted butter

[i]Filling:[/i]

One 4-serving size pkg. sugar free orange jello powder

4 eggs, separated  [color="#FF00FF"][b]OR[/b] 3 1/2 cups freshly whipped cream – using the 2 T. splenda that would go in the egg whites[/color]

1/2 cup + 2 tablespoons Splenda

1/8 teaspoon vanilla extract

1 teaspoon orange zest

Pinch of salt

1/2 cup Splenda-sweetened mandarin oranges, chopped and drained very well

Per Serving: 189 Cal; 6 g Protein; 12 g Tot Fat; 16 g Carb; 1 g Fiber; 7 g Sugar; 138 mg Sodium

Crumb crust:

1 pkg. Murray’s shortbread cookies, crushed OR 1 1/2 cups graham crumbs

1/4 cup almond flour

4 tablespoons melted butter

Filling:

3/4 cup cold water

One 4-serving size pkg. sugar free orange jello powder

4 eggs, separated

1/2 cup + 3 tablespoons Splenda Granular

1/8 teaspoon vanilla extract

1 teaspoon orange zest

Pinch of salt

1/2 cup mandarin oranges, chopped and drained very well

.

Soften gelatin in cold water for 15 minutes or until dissolved.

Meanwhile preheat oven to 350 degrees.

In a small bowl combine the cookie crumbs, almond flour, and butter.  Pat into a pie plate and bake for 15 minutes, or until just turning golden and is set.  Cool completely.

In a saucepan whisk the egg yolks with the 1/2 cup Splenda and salt.  Cook over over medium-low heat, stirring constantly, until bubbly and thickened.  Remove from heat and stir in the orange zest and the softened gelatin.  Cool.

When mixture begins to set, stir in the chopped mandarin oranges. Set aside.

In a large bowl whip the egg whites and remaining 3 tablespoons Splenda until stiff peaks form.  Fold egg whites into orange mixture and pour into prepared and cooled crust.  Chill until firm.  Makes 8 servings.

(If you don’t want to use the egg whites…beat 1 1/2 cups heavy whipping cream with the 3 tablespoons Splenda and fold that into the orange mixture.  This will significantly change the stats, though.)

Per Serving: 189 Cal; 6 g Protein; 12 g Tot Fat; 16 g Carb; 1 g Fiber; 7 g Sugar; 138 mg Sodium

With whipped cream instead of egg whites:

Per Serving: 257 Calories ; 4 g Protein; 20 g Tot Fat; 16 g Carb; 1 g Fiber; 8 g Sugar; 151 mg Sodium

Read Full Post »