Posts Tagged ‘caramel’

CARAMEL LAYER COOKIE BARS

No such thing as too many cookies…so here ya’ go.

These were created to use with Cinnamon Bliss…one of my favorite things on earth.  You can find it in this link at Amazon.com and a little goes a long way, so the jug will last awhile.  If you can’t find it or don’t want to have that much hanging around, my Gold Caramel Sauce or a good-quality store-bought sugar-free sauce would be wonderful in these.

(Using the commercial stuff, these are fairly full of sugar alcohols – which I’m not fond of.  Whey Low doesn’t contain any, so using that and the recipe for Caramel Sauce would be best if you are sensitive to SA’s.)

~~~~

 

 

Crust:
Vegetable cooking spray
1/2 cup almond flour
1/2 cup all-purpose flour
1 cup quick oatmeal (not instant)
1/2 cup Whey Low granular, Maltitol crystals, or Splenda Granular
1 tablespoon sugar-free maple syrup
1/2 teaspoon baking soda
1/4 teaspoon salt
Dash cinnamon
1/2 cup butter, melted

Preaheat oven to 325 degrees. Spray a 9-inch baking pan with vegetable cooking spray and set aside.
Stir together almond flour, flour, oatmeal, Nature Sweet crystals or Splenda, baking soda, salt, and cinnamon. Add melted butter and mix until crumbly.  Reserve 1/2 cup for the topping. Pat remainder into the pan. Bake for 10-12 minutes or until starting to become golden on the edges.

Filling:
2/3 cup Cinnamon Bliss OR Gold Caramel Sauce – recipe link above (or store-bought SF)
2/3 cup chopped pecans, walnuts, or almonds

Bring sauce and nuts to boil and, stirring constantly, boil for 2 minutes. Pour over baked crust.  (If using Gold Caramel Sauce, just heat through…don’t boil or it will be TOO chewy!)

Topping:
4 ounces sugar free Dark or Milk chocolate, chopped
1/2 cup reserved crumbs

Sprinkle chopped chocolate over caramel layer. Sprinkle reserved crumbs over chocolate. Return to oven and bake for 15-20 minutes or until caramel is bubbly on edges and top crumbs are slightly golden. Cool in pan and cut into 16 pieces.  Makes 16 servings.

Per servings: Calories 207; Protein 4 g; Fat 15 g; Carbs 15 g; Sugar 1 g; Sodium 83 mg

 

Advertisements

Read Full Post »

CARAMEL PECAN BRIE

For your Holiday parties, or when you want to feel a little more up-scale watching the game – this quick appetizer is easy and impressive.

I’ve used it with Cinnamon Bliss and it’s wonderful…if you have that, it will be truly sugar free.  If not, the Whey Low Gold, and my caramel sauce will still put this in your ‘favorites’ files.

~~~~

 

 

One 7-ounce wheel Brie cheese

2/3 cup my Caramel Sauce OR Cinnamon Bliss

2/3 cup chopped pecans, or any nuts you prefer

Assorted fruit (grapes, sliced apples or pears) and crackers

.

 

 

Remove rind from Brie, if desired. Cut into wedges and arrange on a plate.

IF USING my Caramel Sauce previously-made:  in a small saucepan add nuts to sauce and bring to a boil.  Boil for 30 seconds and allow to cool slightly.  Microwave the Brie 30-45 seconds – just until it starts to melt.  Spoon over warmed Brie and serve.  (If making the sauce at the same time, measure out 2/3 cup to a small saucepan and add the nuts.  Bring to a boil and boil 30 seconds.  Cool slightly.  Pour sauce over warm Brie and serve.)

IF USING Cinnamon Bliss, in a small saucepan add nuts and bring to boil over medium-high heat and boil for 2 1/2 minutes, stirring constantly. Set aside to cool slightly. Microwave Brie for about 35-40 seconds or until just starting to melt. Spoon sauce mixture over cheese. Serve with fruits. Makes 8 servings.

Per Serving: Calories 130; Protein 6 g; Fat 13 g; Carbs 6 g; Sugar 1 g; Sodium 156 mg

 

 

Read Full Post »

HOT CARAMEL APPLE CIDER

Cold winter evening…Christmas tree lights…sleepy kitty on your lap…and a cup of buttery, hot apple cider laced with caramel – bring on Winter!!

~~~~

 

 

One tub sugar free apple-flavored drink mix (enough to make 2 quarts) Walmart has a really good one – house brand

1/4 cup sugar free caramel syrup – DaVinci or Torani

1/8 teaspoon butter-flavored extract

Cinnamon Bliss or my Gold Caramel Sauce to drizzle

In a crockpot or large saucepan make the drink mix according to directions on the package.  Add the caramel syrup and butter extract.  Heat until very hot, but not boiling.

To serve drizzle one teaspoon Caramel Sauce into the bottom of a mug and pour hot apple mixture over without stirring.

Read Full Post »

PumpkinCheesecake888

PUMPKIN CHEESECAKE WITH CARAMEL SWIRL

The caramel isn’t needed for this to be a great success…but it does add a festive Holiday sort of touch, don’t you think?!  I used a fabulous product called Cinnamon Bliss, but any sugar free caramel sauce will work.

~~~~

 

 

Crust:
Vegetable cooking spray
1 1/2 cups graham cracker crumbs
1 tablespoon Splenda granular
1/4 teaspoon cinnamon
4 tablespoons butter, melted

Filling:
Three 8-ounce pkgs reduced-fat cream cheese, softened (do not use fat free)
1 1/3 cups Splenda granular
1 1/4 cups pure pumpkin puree
1 teaspoon vanilla extract
2 tablespoons heavy cream or half & half
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/8 teaspoon freshly grated nutmeg
3 large eggs
6 tablespoons Cinnamon Bliss or sugar free caramel sauce

Preheat oven to 350 degrees. Coat an 8-inch springform pan with cooking spray and wrap a piece of aluminum foil around the bottom and up the sides. Set aside.

In a small bowl combine the cracker crumbs, Splenda, and cinnamon. Stir in the melted butter and pour into the prepared pan. Firmly press onto the bottom and 1 inch up the sides of the pan. Bake for 5-8 minutes or until golden and fragrant. Set aside to cool while making the filling.

In a large bowl beat the softened cream cheese with the Splenda until smooth. Beat in the pumpkin, vanilla, cream, cinnamon, ginger, cloves, and nutmeg just until blended. Beat in the eggs, one at a time, just until incorporated. Pour into prepared crust. Drop Cinnamon Bliss or caramel sauce in tablespoons over the top of the cake. With a butter knife carefully swirl into batter, without touching the bottom crust or mixing too much. Bake for 1 hour, or until the sides are firm and the very middle is still jiggly. You may want to cover loosely with foil during the last 20 minutes to prevent the cake from becoming too dark.

Remove from oven to a wire rack and cool for 15 minutes. Carefully run a sharp knife around the cake in the pan to loosen and continue to cool completely without removing the sides. When completely cool remove sides of pan and cover tightly. Chill for several hours or, preferably, overnight. Makes 16 servings.

Per Serving: Calories 176; Protein 6 g ; Fat 12 g; Carbs 11 g; Sugar 3 g; Sodium 213 mg

PumpkinCheesecake867!

Read Full Post »