Sunday, July 20, 2014

Posh Squash

It's getting to be squash season in the Midwest, and it's been squash season in other places already. I'm not a huge squash fan, but I made this recipe several years ago and loved it so much that I planted yellow crookneck squash, green bell peppers and onions in my yard the next summer. My soil is pretty alkaline, and I don't have time to acidify it every time it rains, so I'm not growing them this summer. No point when blossom end rot is inevitable, right? Anyway, they're cheap in the grocery, so I can still make it, and not break the bank. I will be growing them next summer; all my classes will be online so I will have more time to spend with my gardens. I highly recommend you try this dish, even if you're not fond of squash. I never was- until I tried this.

I wish you could smell this!




 Posh Squash

 2 pounds  yellow squash -- crookneck
 1 cup  mayonnaise

 2 eggs
 1 small  onion -- finely chopped
 1/2 green bell pepper -- chopped
 pinch  basil
 pinch  rosemary
 salt and pepper -- to taste
 3/4 cup  grated Parmesan cheese -- green can is OK
 1 Tablespoon  butter -- melted (I don't use the butter)

Scrub but do not peel the squash. Cut off stem and blossom ends and discard. Cut squash into 1/2" slices. See Notes*

Put squash into a small amount of boiling water. Use the salt and pepper to season to taste. Boil the squash until tender then drain and set aside. See Notes**

Beat eggs, blend in the mayonnaise, onion, green pepper, oregano and rosemary. Stir in the well-drained squash and season to taste with salt and pepper if needed.

Spoon into 2 1/2 quart casserole (See Notes***), sprinkle with the Parmesan Cheese and dot with butter.

Bake uncovered at 375 degrees for 25 to 30 minutes. It is done when it is puffed up and brown.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (based on 8 servings): 291 Calories; 29g Fat (83.3% calories from fat); 

.6g Protein; 7g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 331mg Sodium.  



Bake half a recipe in a pie pan
 

NOTES : 

* I used 3 big(ger) squashes- sliced from neck down until I got through the neck. 
Then I halved them lengthwise, and lengthwise again. 
Continued slicing these lengthwise quarters about the same thickness as the neck.

** I steamed, rather than boiled, my squash slices.

*** For 1/2 the recipe, I used a pie pan.

Friday, July 18, 2014

Tavuk Izgara ve Soğan Salatasi

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Tavuk Izgara ve Soğan Salatasi



 

 I'm so excited! I haven't made Turkish food in a while, especially not Turkish dinner. (Turkish breakfast is really good, and easy, so I have it on occasion- but that's a post for another day.) Seems like every time I get a craving for Tavuk Izgara, I want it NOW. And I don't like it as well if I haven't started it the day before. When that happens, I usually just "settle" for some generic grilled chicken, or some other dish that wasn't really what I wanted. You know what I mean; you've done it too. Anyway I started it yesterday, and I cooked it today. And while I was waiting for the grill to heat, I threw together a little Soğan Salatasi. There is nothing better (in my opinion) with grilled meat. It's fresh, and tangy, and sour, and flavorful- it's just the perfect side for Tavuk Izgara. 


This big bag of sumac was $6.49 at a Middle Eastern grocery

Now, it calls for "sumac" which may or may not be found easily. Penzeys carries it, but they charge something like $27 a pound (On the bright side, they sell small containers, as small as 1.2 ounces, for $4.55. I have never tried their sumac, but their other spices are excellent, so I have no reason to believe the sumac would be otherwise.) Personally, I bought a little over a pound from a Middle Eastern grocer- and paid $6.49 for it. It's supposed to keep for several months after you open it, but I keep it in its original bag inside a zipped freezer bag, in the freezer. I don't think it's degraded at all yet (over a year). You don't want to miss out on sumac- it's not easily substituted (although some believe you can use lemon zest and salt, or lemon pepper and salt- I just don't think it's a suitable substitution).

The rest of the ingredients for this dinner are pretty common, and if you don't have them in your kitchen already, at least they are easy to find in a regular grocery.

Tavuk Izgara 




Tavuk Izgara
"Grilled Chicken"

2 cups plain yogurt
2 Tablespoons chili powder (I used half hot, half mild)
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon cayenne pepper, more or less to taste
3 pounds boneless skinless chicken breast halves, 5 pieces

Rinse chicken breasts; set aside to drain.

Combine yogurt and spices. Stir to blend thoroughly.

Place a small amount of yogurt mixture in bottom of covered refrigerator container. Add a chicken breast and spread with yogurt. Repeat until all chicken and yogurt is used. 

Cover and refrigerate several hours or overnight.

When ready to cook, pick up each piece of chicken with tongs, allowing excess marinade to drip off into container.

Grill over high heat until done (charcoal grill is best, but I have a gas grill, so I make do), turning chicken several times during cooking.

Now, this might feel a little "wrong" but when I drip the marinade back into the container, I usually end up with about half of it left over. So in the name of accuracy, I only count half the calories, carbs, etc. in the marinade:

Per Serving (based on 5 servings): 340 Calories; 5g Fat (17.52% calories from fat); 65g Protein; 
5g Carbohydrate; 1g Dietary Fiber; 164mg Cholesterol; 216mg Sodium. 







 Soğan Salatasi

Soğan Salatasi
"Onion Salad"

1 medium onion
1 bunch parsley
1 Tablespoon lemon juice
1 teaspoon sumac
1/2 teaspoon salt, I didn't use this
1/4 teaspoon red pepper flakes, optional

Cut onion in half (or quarters) lengthwise, slice into paper-thin semi-circle slices. Chop parsley. Toss together in a medium bowl. 

Add lemon juice, sumac, salt and pepper (if using) to the bowl; toss gently.

Serve immediately, garnished with fresh lemon slices, if desired.

Per Serving (based on 4 servings): 17 Calories; trace Fat (7.5% calories from fat); 1g Protein; 
4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 276mg Sodium.

Wednesday, July 16, 2014

Tuna Salad

I LOVE tuna salad! I'll eat it for breakfast, lunch, dinner, snacks. Any time, day or night, I'll eat tuna salad. I feel the same way about tuna salad as I do about potato salad: there is a way to make it, and that is the ONLY way to make it, for each and every person on the planet! Once in a while, you'll taste someone else's rendition of tuna salad- a rendition that particularly tickles your taste buds, and you'll modify your tuna salad "recipe" and that is the way you'll make it from that point on. Then your daughter makes it that way all her life, until someone else's tuna salad makes an impression on her and she changes it. And that 's the way it goes, through the generations, only getting better and better as it evolves. My tuna salad uses mayonnaise instead of Miracle Whip (I was raised on that stuff- now it tastes almost like icing to me), and the olives are a new-ish addition. The newest change is the sprinkling of Old Bay- it's not a lot, but it makes a big impact! Now that it is fresh tomato season, I like to pack my tuna salad into a wedge-cut tomato and savor it with a fork and knife. Other times, I roll it up in lettuce and eat it as a finger food. For breakfast, I just dig into the refrigerator container with a spoon...


This is a measured 1/2 cup of tuna salad in a big 'mater!



Tuna Salad

6 ounces tuna in oil, drained
6 ounces tuna in water, drained
2 eggs, hard-boiled, chopped
1 stalk celery, chopped
1/4 cup onion, chopped
1/4 cup green olives, chopped, optional
1/4 cup mayonnaise
2 Tablespoons chopped dill pickles, or sugar-free sweet relish, such as Mt. Olive
1/4 teaspoon Old Bay Seafood seasoning

Drain tuna very well, and combine with other ingredients in a medium bowl.
Stir well to combine, then refrigerate in a covered container for several hours, until well-chilled.

Per Serving (based on 4 servings): 287 Calories; 19g Fat (59.7% calories from fat); 27g Protein; 
2g Carbohydrate; 1g Dietary Fiber; 131mg Cholesterol; 548mg Sodium. 

Monday, July 14, 2014

Hunny

Just because it's fun to do impossible things, I decided to make "Hunny" today. Way back, at the dawn of polydextrose, a certain kitchen chemist going by the screen name of scott123 figured out a honey "recipe" that would be mostly fiber, but still sticky and sweet and usable in all those recipes out there that called for the real deal. I don't know if he ever tried it; last time I remember reading anything about it, he hadn't bought honey flavoring and therefore hadn't tried his own method yet. His recipe called for a cup of water, minus a Tablespoon, and 2 cups of polydextrose (which is a pound minus 2 Tablespoons), and I'm just not that kinda cook. (I also won't make a recipe that calls for a partial can of pumpkin- but that's another story.) I dumped in a whole one-pound bag of polydextrose, a full cup of water and my sweeteners- and let 'er boil. 


It may take a full rolling boil to completely dissolve the polydextrose

It's important to use a few sweeteners- I used five: 1) Splenda, 2) erythritol (I used powdered erythritol; there is some more in the Truvia), 3) stevia (also in the Truvia), 4) isomalt and 5) ace-k (both in the DiabetiSweet). I'm not a honey-snob; I'm not sure how this compares to real honey- I can't even remember the last time I tasted real honey, but this "Hunny" is fine for me. It eliminates all the maltitol in the commercial sugar-free honey products, and still gives me the thick, sticky sweetness that maltitol does. 


Maltitol-free, high-fiber "Hunny"

I don't know what is responsible for this, but I'm going to guess it has to be increased public awareness of HFCS, that is bringing about all these recipes that claim "no sugar added"... BUT when you look at them, they are sweetened with dates (YIKES!) or honey. Granted, their dates and honey may not be as processed as HFCS, but it's still sugar. It's still sugar. There are some recipes, especially since the inception of Pinterest, that have caught my attention, and I would like to try them- HOWEVER- I am not interested in using a honey flavored product made with maltitol syrup (GI of 52, as compared with table sugar, at 60). If you were counting accurately, and not just deducting sugar alcohols because you read somewhere that you could- you would need to count that one Tablespoon of honey-flavored maltitol syrup as 14.73g carbs. On the other hand, erythritol ranks at 0 on the glycemic index, so that one can be completely deducted. Isomalt's GI is only 2.




Hunny

1 pound polydextrose
1 cup water
1/2 cup erythritol
1 Tablespoon Truvia
1 Tablespoon DiabetiSweet
24 drops liquid Splenda
1 teaspoon honey flavoring

Combine all ingredients except honey flavoring in a saucepan (I used a small skillet) over medium heat. 

Bring to a boil, stirring occasionally, until polydextrose is dissolved and mixture is clear. 

Remove from heat and stir in flavoring. 

Transfer to a heat-proof container and let cool to room temperature. (It will seem thin at this point, but it thickens upon chilling.)

Store, covered, in refrigerator.


This recipe makes 2 1/2 cups, or 40 one-tablespoon servings

Per Tablespoon: 12 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 
14g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; trace Sodium. 

(3g Sugar Alcohol from Erythritol; less than 1g Sugar Alcohol from Isomalt)



Pretty thick at room temperature; gets thicker as it chills

Wednesday, July 9, 2014

Pizza Casserole





Pizza Casserole

1 pound Italian sausage
1 medium onion, chopped
4 ounces canned mushrooms, 6-ounce can, drained
3 fluid ounces tomato sauce, optional
1/2 teaspoon garlic powder
6 ounces shredded mozzarella cheese
1 teaspoon Italian seasoning
4 ounces pepperoni slices

Saute sausage and onion until sausage is cooked and onion is translucent.
Stir in mushrooms, tomato sauce (if using) and garlic powder.
Preheat oven to 400F.
Spread evenly in square baking dish (9 x 9" is good).
Sprinkle with cheese and Italian seasoning.
Arrange pepperoni in a single layer over cheese.
Bake 15- 20 minutes, or until bubbly and beginning to brown on top.

Per Serving (based on 6 servings): 463 Calories; 39g Fat (76.3% calories from fat); 
22g Protein; 6g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 1230mg Sodium. 


Per Serving (without optional tomato sauce): 459 Calories; 39g Fat (77.2% calories from fat); 
21g Protein; 4g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 1137mg Sodium. 


Tuesday, July 8, 2014

Awww nuts!

I made up this list several years ago- then I had to re-format my computer and lost it completely. I then decided to post it at LCF so I wouldn't lose it again. And I'm now posting it here- for the 3rd time!


 



According to the USDA Nutrient Database, these are net carbs (total carbs minus fiber) for one ounce:


Nuts, acorns, dried- 15.21

Nuts, almonds (23 whole kernels)- 2.3

Nuts, beechnuts, dried- 9.5

Nuts, brazilnuts, dried, unblanched (6 kernels)- 1.38

Nuts, butternuts, dried- 2.12

Nuts, cashew nuts, raw- 7.66

Nuts, chestnuts, Chinese, dried- 22.61

Nuts, chestnuts, European, dried, unpeeled- 18.62

Nuts, chestnuts, Japanese, dried- 23.09

Nuts, coconut meat, dried (desiccated), not sweetened- 2.1

Nuts, ginkgo nuts, dried- 20.54

Nuts, hazelnuts or filberts (21 whole kernels)- 2.03

Nuts, hickorynuts, dried- 3.37

Nuts, macadamia nuts, raw (10- 12 kernels)- 1.52

Nuts, pecans (19 halves)- 1.23

Nuts, pilinuts-canary tree, dried (15 kernels)- 1.13

Nuts, pine nuts, dried (167 kernels)- 2.71

Nuts, pine nuts, pinyon, dried- 2.47

Nuts, pistachio nuts, raw (49 kernels)- 5.03

Nuts, walnuts, black, dried- .91

Nuts, walnuts, English (14 halves)- 1.99

Peanuts, all types, raw- 2.17

Seeds, breadfruit seeds, raw- 6.79

Seeds, chia seeds, dried- 1.73

Seeds, cottonseed kernels, roasted (glandless)- 4.6

Seeds, flaxseed- .47

Seeds, lotus seeds, dried- 18.28

Seeds, pumpkin and squash seed kernels, dried- 3.95

Seeds, sesame seeds, whole, dried- 3.35

Seeds, sisymbrium sp. seeds, whole, dried- 16.52

Seeds, sunflower seed kernels, dried- 2.32

Seeds, watermelon seed kernels, dried- 4.34



Or, in order, lowest to highest:



Seeds, flaxseed- .47

Nuts, walnuts, black, dried- .91

Nuts, pilinuts-canary tree, dried (15 kernels)- 1.13

Nuts, pecans (19 halves)- 1.23

Nuts, brazilnuts, dried, unblanched (6 kernels)- 1.38

Nuts, macadamia nuts, raw (10- 12 kernels)- 1.52

Seeds, chia seeds, dried- 1.73

Nuts, walnuts, English (14 halves)- 1.99

Nuts, hazelnuts or filberts (21 whole kernels)- 2.03

Nuts, coconut meat, dried (desiccated), not sweetened- 2.1

Nuts, butternuts, dried- 2.12

Peanuts, all types, raw- 2.17

Nuts, almonds (23 whole kernels)- 2.3

Seeds, sunflower seed kernels, dried- 2.32

Nuts, pine nuts, pinyon, dried- 2.47

Nuts, pine nuts, dried (167 kernels)- 2.71

Seeds, sesame seeds, whole, dried- 3.35

Nuts, hickorynuts, dried- 3.37

Seeds, pumpkin and squash seed kernels, dried- 3.95

Seeds, watermelon seed kernels, dried- 4.34

Seeds, cottonseed kernels, roasted (glandless)- 4.6

Nuts, pistachio nuts, raw (49 kernels)- 5.03

Seeds, breadfruit seeds, raw- 6.79

Nuts, cashew nuts, raw- 7.66

Nuts, beechnuts, dried- 9.5

Nuts, acorns, dried- 15.21

Seeds, sisymbrium sp. seeds, whole, dried- 16.52

Seeds, lotus seeds, dried- 18.28

Nuts, chestnuts, European, dried, unpeeled- 18.62

Nuts, ginkgo nuts, dried- 20.54

Nuts, chestnuts, Chinese, dried- 22.61

Nuts, chestnuts, Japanese, dried- 23.09


(I really wish I liked black walnuts.)

Friday, July 4, 2014

Baja Sauce

Ready to meet the Ninja blender, up close & personal
 
This is the best doctored-up mayonnaise I've ever had!! It's excellent on boiled eggs, fajitas, taco salad (as a dressing) and just about anything else you can drizzle it over, or dip in it.

Looks like this when prepared with mayo, vinegar, etc.


Baja Sauce

1 red bell pepper -- seeded and chopped
4 large jalapeno peppers
1 small onion -- quartered

1 cup mayonnaise
1 Tablespoon white vinegar
1/4 teaspoon coarsely ground black pepper
dash garlic powder
dash ground cumin

Using a food processor, puree peppers and onion.

Mix 1 cup mayo and 1/4 cup of the vegetable puree in a bowl. (Freeze leftover puree in small containers for future batches.)

Add remaining ingredients and mix well.

Chill for eight hours or overnight to blend flavors.

Per Tablespoon: 78 Calories; 9g Fat (98.5% calories from fat); trace Protein; 
trace Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 61mg Sodium.


Ready for the freezer
My veggies made a little over 2 cups of puree

Saturday, June 28, 2014

Amish Dip


 



Amish Dip

8 ounces cream cheese, softened
6 1/2 ounces canned tuna in water, drained
1/2 cup mayonnaise*
1/2 cup chopped almonds
1/2 cup green olives, chopped
2 Tablespoons lemon juice


Combine all ingredients.

Chill several hours or overnight before serving.


Makes 10 (1/4-cup) servings

Per Serving: 230 Calories; 22g Fat (82.2% calories from fat); 8g Protein; 3g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 252mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Fruit; 3 Fat.



*Use more or less mayo, depending on your desire for a thinner dip or a thicker spread.

Friday, June 27, 2014

Cheeseburger on a bun? YES!

Old, old recipe from lowcarbfriends.com  It's stiflingly hot & humid here, so the oven is on summer vacation. This cooks in the microwave in one minute and you let it sit for one minute, then you remove it to a cooling rack to cool. It takes longer to measure out the few ingredients than it does to mix it up. It's been a while since I've made this, but I think it's made a comeback at my house.  My first bite reminded me of a Big Boy. Next time, I'm going to add pickles to my sandwich.



Hamburger Bun

1 tablespoon butter, melted
pinch salt
1 large egg
2 tablespoons flax meal
2 tablespoons almond meal, or 2 more Tablespoons of flax meal
1/2 teaspoon baking powder
1/2 teaspoon white vinegar, optional, helps with rise


Combine all ingredients in a small bowl and turn batter into a tempered glass bowl*.
(I added a dash of onion powder and a few dehydrated minced onion flakes to mine)

Microwave at full power for one minute, or until center is set.
Let stand in bowl for one additional minute, then remove to rack to cool.

Slice cooled bun with a long serrated knife.

*I baked my bun in a Grab-It bowl, and I molded my burger in a lid from a 27.8 ounce Folgers coffee "can". My bun was the half flax, half almond meal version with vinegar.





Per Bun: 317 Calories; 28g Fat (75.4% calories from fat); 12g Protein; 
8g Carbohydrate; 5g Dietary Fiber; 243mg Cholesterol; 431mg Sodium.

Wednesday, June 25, 2014

LC Yogurt Jell-O


 Breakfast, dessert, snack, matching flavors, complementary flavors, contrasting flavors




LC Yogurt Jell-O

1 package (4-serving size) sugar-free Jell-O 
6-ounce cup CARBmaster yogurt

Dissolve Jell-O in 1 cup boiling water and stir in 1/4 cup cold water.
Add yogurt and blend in thoroughly.
Divide into containers, cover and chill several hours or overnight.

Per Serving (based on 2 servings): 47 Calories; 1g Fat (11.7% calories from fat); 8g Protein; 
5g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 144mg Sodium.

I'm sorry, Jell-O does have hidden carbs- 1.5g per serving





Aspartame-Free version

2 envelopes unflavored gelatin(envelope)
1 envelope unsweetened Kool-Aid, any flavor
1/2 cup cold water
3/4 cup boiling water
15 drops liquid Splenda, or to taste
6-ounce cup CARBmaster yogurt

Combine gelatin and drink mix in a small bowl. Make sure to combine very well. Remove half of mix (2 1/2 teaspoons)  and store in a cool dry place until needed.

In a wide, shallow bowl sprinkle remaining gelatin mix over 1/2 cup cold water. Let stand 10 minutes to soften.

Whisk softened gelatin into boiling water in a small mixing bowl.

Add yogurt and sweetener to taste; stir to combine.

Divide into molds and chill several hours or overnight.


Per Serving (based on 2 servings): 42 Calories; 1g Fat (13.3% calories from fat); 9g Protein; 
2g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 57mg Sodium.


Cauliflower Lettuce Salad




Cauliflower Lettuce Salad

1 head iceberg lettuce, torn into bite-sized pieces
1 head cauliflower, broken into florets
1/2 red onion, diced
1/2 cup Parmesan cheese, green can is OK
1 cup mayonnaise
2 drops liquid Splenda, or to taste
1 pound bacon, fried crisp and crumbled

In a large bowl, layer lettuce, cauliflower, onion and cheese.

In a small bowl, thoroughly combine mayonnaise and Splenda.

Spread mayonnaise thinly over entire top of salad.

Cover and chill several hours or overnight.

When ready to serve, add bacon and toss until all veggies are coated with mayo mixture.

Per Serving (based on 8 servings): 577 Calories; 53g Fat (80.9% calories from fat); 22g Protein;
6g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 1183mg Sodium.



*Does not store well once tossed. 
Consider removing required servings from refrigerator container
and adding part of the bacon and tossing just those servings.

Chicken Enchilada Dip



Chicken Enchilada Dip

1 pound boneless skinless chicken breast
8 ounces cream cheese, softened
1 cup mayonnaise
8 ounces shredded cheddar cheese
4 ounces diced green chiles
1 jalapeno chile pepper, finely chopped


Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.  

Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.

Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper.

Transfer the chicken mixture to a medium baking dish. 

Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.


Per Serving (based om 16 servings): 239 Calories; 22g Fat (79.7% calories from fat); 11g Protein; 
1g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 236mg Sodium.

This recipe on allrecipes.com states it serves 30. IMHO, this is just unrealistic.
It does NOT reheat well, nor can it be frozen.
When I first had this, it was served with quartered LC tortillas.
While I'm not a fan of pork rinds, the flavors in this dip are strong enough to overpower the pork rind flavor, so I have since been using them to scoop up this deliciousness.

LC veggies would be good "scoops" too.

Thursday, June 19, 2014

Aspartame-Free Jell-O Sub



Aspartame-Free Jell-O Sub

2 envelopes unflavored gelatin(envelope)
1 envelope unsweetened Kool-Aid, any flavor
1/2 cup cold water
3/4 cup boiling water
15 drops liquid Splenda, or to taste
3/4 cup cold water


Combine gelatin and drink mix in a small bowl. Make sure to combine very well. Remove half of mix (2 1/2 teaspoons)  and store in a cool dry place until needed.

In a wide, shallow bowl sprinkle remaining gelatin mix over 1/2 cup cold water. Let stand 10 minutes to soften.

Whisk softened gelatin into boiling water in a small mixing bowl.

Add remaining cold water and sweetener to taste; stir to combine.

Divide into molds and chill several hours or overnight.

Next time you want to make it, just start with leftover mix and go straight to the 2nd step.




Per Serving (based on 4 servings):  6 Calories; 0g Fat (0.0% calories from fat); 1g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 10mg Sodium

Wednesday, June 18, 2014

Peanut Butter Cheesecake on a Peanut Butter Cookie Crust





Peanut Butter Cookie Crust





1 egg
1/2 cup erythritol
2- 4 drops liquid Splenda
1 cup natural peanut butter



Beat egg with erythritol and 12 drops liquid Splenda until thoroughly combined.

Add peanut butter and continue beating until mixture becomes crumbly.


Divide cookie dough crumbles evenly into 12 paper-lined muffin cups; tamp dough flat.

Bake at 350F for 8 minutes or until done.

Remove from oven and allow to cool completely in muffin tin.



Peanut Butter Cheesecake Filling




2/3 packet unflavored gelatin(envelope), ~1 1/2 teaspoons
2/3 cup cold water
16 drops liquid Splenda
1 pound cream cheese, softened
2/3 cup natural peanut butter


Meanwhile, sprinkle gelatin over cold water in a Pyrex measuring cup. Allow to soften for 10 minutes.

Set measuring cup into pan or bowl of boiling water, and let stand until gelatin is clear and liquid, stirring occasionally.

Stir in liquid Splenda.

In a medium mixing bowl, beat cream cheese until fluffy.

Beat in peanut butter, scraping sides of bowl until all is thoroughly combined.

Continue beating while drizzling in the melted gelatin/Splenda.

Scrape bowl and continue beating until mixture is light and fluffy.

Divide filling between the prepared cookie crusts (still in pan).

Chill several hours, or overnight, before serving.




Per Serving (based on 12 servings): 373 Calories; 31g Fat (71.4% calories from fat); 
13g Protein; 16g Carbohydrate; 2g Dietary Fiber; 8g Sugar Alcohol from Erythritol; 
59mg Cholesterol; 252mg Sodium