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BAKED PUMPKIN CHEESECAKE
Bea's Pumpkin Custard Cheesecake
Cherry Hazelnut Biscotti
Faux Atkins Bake Mix
Cherry Orange Delights
DOUBLE LAYER PUMPKIN PIE
Pecan Praline Crust
Pumpkin Pie Filling
Jennie's Ricotta Pumpkin Pie
MAGIC'S MAGIC-CRANBERRY MOLD
Pam's Low Carb Stained Glass Window "Cake"

* Exported from MasterCook *

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Ingredients:

Sweetener equivalent of 1 cup sugar
16 ounces cream cheese -- softened
16 ounces pumpkin
1 teaspoon cinnamon
1/4 tablespoon ginger
1/4 teaspoon nutmeg
2 eggs -- beaten
1 pint sour cream
1 teaspoon vanilla

Preheat oven to 350 degrees. Beat cream cheese and equivalent of 3Z4 cup sugar (24 drops stevia) until well blended. Beat in pumpkin and spices. Add eggs one at a time, beating well after each. Pour into springform pan. Bake for 50 minutes. Remove cake and raise oven temperature to 400 degrees. Mix sour cream, remaining 1/4 cup sugar replacement (8 drops stevia) and vanilla. Spread over cake. Return to oven and bake for 8 minutes. Cool cake on rack. Remove sides of pan and chill. Garnish with 12 pecan halves around the outer edge. Makes 12 servings.
Shared by Bonnie K:

Per Serving (excluding unknown items): 237 Calories; 22g Fat (81.9% calories from fat); 5g Protein; 6g Carbohydrate; trace Dietary Fiber; 90mg Cholesterol; 142mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat.


* Exported from MasterCook *

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Ingredients:

crust: 2 cups almonds -- ground (crumbled graham cracker consistancy: done in food processer)
1 stick butter -- melted
1 Tblsp Splenda
filling:
16 ounces cream cheese
1 cup pumpkin
1/2 cup Splenda
1 Tblsp pumpkin pie spice
3 egg

Crust: -mix all together, press into pie pan. bake at 400 degrees for 4 minutes.
Filling: -mix all togther, pour into crust. Bake at 400 degrees for about 18 minutes (until set).

If I figured out the numbers correctly, if you cut the pie into 10 slices, there are about 5 carbs per slice. Also, for cooking time, I am at a high altitude, so your cooking times may be shorter...
The ground up almonds was so much like a graham cracker crust! Only I think it tasted better (& it didn't get soggy). Shared by Bonnie K:

Per Serving (excluding unknown items): 432 Calories; 41g Fat (81.9% calories from fat); 11g Protein; 10g Carbohydrate; 3g Dietary Fiber; 131mg Cholesterol; 248mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 7 1/2 Fat.


* Exported from MasterCook *

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories :

Ingredients:

1/2 cup hazelnuts -- toasted abd finely chopped
1 cup hazelnuts -- toasted and coarsely chopped
1 cup Atkins Bake Mix
16 packets sugar substitute
1 teaspoon cinnamon -- ground
1/4 teaspoon salt
1/4 cup sour cream
4 eggs -- lightly beaten
1 1/2 sticks butter -- room temperature
1/3 cup dried cherries

Heat oven to 350F. Whisk together finely chopped hazelnuts, bake mix, sugar substitute, cinnamon, and salt. In another bowl, mix sour cream and eggs. In a large bowl, with an electric mixer on medium speed, beat butter 3 minutes or until creamy. Alternately add bake mix misture and sour cream mixture to butter. Stir in cherries and coarsely chopped hazelnuts. Divide dough in half. On ungreased baking sheets or parchment form each half into a log measuring 12 x 2 1/2" (moisten hands as needed to keep dough from sticking). Bake logs 25 minutes until almost firm.
Carefully transfer sheets to wire rack to cool 10 minutes. Reduce oven temperature to 325F. Carefully cut logs crosswise, with a serrated knife, into 1/2" wide slices. Arrange slices on baking sheets. Bake 15 to 17 minutes until firm and crisp.Cool on baking sheets before storing IN A REFRIGERATOR OR FREEZER. Yield: "40 each"
NOTE: This count doesn't count the Atkins Bake Mix. (recipe and count below)

Per Serving (excluding unknown items): 79 Calories; 7g Fat (82.1% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 57mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Ingredients:

1 cup soy flour
2 cups soy protein isolate
2 tablespoon baking soda
1 teaspoon salt
2 tablespoons Splenda

Sift together then store and use as you would Dr. A's. It's much cheaper and things come out about the same.

Per Serving (excluding unknown items): 53 Calories; 2g Fat (34.4% calories from fat); 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1228mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fat.


* Exported from MasterCook *

Recipe By :Shared by Lori S
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

2 1/2 cups water -- boiling
3 packages sugar-free cherry gelatin -- 4-serving packages
2 3/4 cups water -- cold
11 ounces mandarin orange -- drained
4 ounces cream cheese -- softened
2 tablespoons Splenda
8 ounces whipped cream

Stir boiling water into gelatin in medium bowl at least 2 minues, until completely dissolved. Stir in cold Water. Refrigerate about 1- 1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Gently Stir in oranges. Beat cream cheese and Splenda in separate medium bowl with wire whisk until well blended. Gently stir in whipped cream. Spoon into large serving bowl; cover with gelatin mixture. Refrigerate 2 hours or until firm. Garnish with additional mandarin oranges, if desired.

Per Serving (excluding unknown items): 80 Calories; 8g Fat (84.3% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 29mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.

NOTES : "Yummy salad, beautiful enough for a grand holiday table"


* Exported from MasterCook *

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Ingredients:

4 ounces cream cheese
1 tablespoon cream
1 tablespoon sweetener
1/2 cup whipped cream
1/2 cup cream
1/2 cup water
16 ounces pumpkin
2 packages vanilla sugar free instant pudding
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
pie crust of choice

Mix cream cheese, 1 tablespoon cream, and sweetener in large bowl with whisk (or mixer) until smooth. Fold in whipped cream. Spoon mixture onto crust in pie pan. In another bowl beat cream, water, pumpkin, pudding, and spices until smooth and very thick. Spoon pumpkin mixture onto cream cheese layer in pie pan. Refrigerate at least 4 hours and serve. Makes 8 servings. Shared by Bonnie K:

NOTE: carb count does not include pie crust! (pecan praline crust and count below)

Per Serving (excluding unknown items): 135 Calories; 12g Fat (76.9% calories from fat); 2g Protein; 6g Carbohydrate; trace Dietary Fiber; 40mg Cholesterol; 55mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Ingredients:

2 cups pecans -- no shells/or walnuts
1/4 teaspoon salt
2 1/2 tablespoons Splenda
1 1/2 teaspoons dark molasses
4 tablespoons butter -- melted
2 tablespoons water

Preheat oven to 350 Spray a 10" pie plate with non-stick spray, or butter it well. In a food processor with the S-blade in place, put pecans and salt in processor and pulse until pecans/walnuts are chopped to a medium consistency. Now, add the Splenda, molasses, and butter; pulse again until well blended. Add water; pulse again, until well combined. If you don't have a food processor you can use a nut chopper just so your pecans get chopped to a very fine consistency. When complete you will have a sticky mass. Put the mixture into your greased pie plate, and with your hands/fingers press nuts into place. Be sure to cover the bottom and go up the sides. Make it as even as possible and check for holes. Cover any holes you find by pushing the nuts around some more. It takes a little work to get it nice but well worth it. You may want to run a finger or a knife around the top edge, to get an even line, just to make it look nice. Bake at 350 for about 12 minutes keep checking as some ovens cook faster than others and you don't want to burn the nut crust just get it to a golden brown state. Set aside and cool.

Per Serving (excluding unknown items): 234 Calories; 24g Fat (86.5% calories from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 126mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 1/2 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Ingredients:

15 ounce pumpkin puree
1 1/2 cups heavy cream
3 eggs
3/4 cup Splenda
1/2 teaspoon salt
2 teaspoons dark molasses
1 tablespoon pumpkin pie spice

Put all ingredients in a medium size bowl and whisk together well. Pour into pre-baked and cooled Pecan Praline pie shell you made above. Bake at 425 for 15 minutes then lower the oven temperature to 350 and bake for an additional 45 minutes. Cool. Serve with whipped cream or eat plain. NOTE: 45 Minutes may be TOO SHORT every oven is different. To test if pumpkin is done insert a butter knife into the center and if it comes out clean your filling is completely done if not try cooking an additional 5 or 10 mins until done. This pie has only 77 grams of usable carbs in the entire pie, which means that if you serve eight, each slice will be a little less than ten grams. Compare this to a slice of Mrs. Smith's frozen pumpkin pie that has 37 grams of usable carbs, or almost four times as much. Be sure you do your own carb count if you are on a carb counting program. You may use more of less of an ingredient and that will change the carb amount. This recipe I found in my low carbs journey from somewhere, can't remember. It is rewritten and a few changes were made to suit my cooking and tastes so it is different from the original.

Per Serving (excluding unknown items): 203 Calories; 18g Fat (75.8% calories from fat); 4g Protein; 10g Carbohydrate; 2g Dietary Fiber; 131mg Cholesterol; 174mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Ingredients:

1 cup pumpkin puree
2 egg
1 cup ricotta cheese
1/3 cup Splenda
2 tsp. Pumpkin Pie Spice
OR:
1 tsp. cinnamon
1/2 tsp ginger
1/4 tsp. nutmeg
1/4 tsp. cloves

Mix together all ingredients in order given above. Pour into pie plate and bake for 30-40 minutes. Chill. Cut into 8 slices. 36 gms (approx) total. 4.5 gms per serving. Shared by Bonnie K:

Per Serving (excluding unknown items): 84 Calories; 5g Fat (53.2% calories from fat); 5g Protein; 5g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 42mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.


* Exported from MasterCook *

Recipe By : By Rani Merens
Serving Size : 8 Preparation Time :0:00
Categories :

Ingredients:

2 boxes sugar-free cranberry Jell-o
3/4 cup heavy cream
4 oz cream cheese -- (half a brick)
3/4 cup chopped walnuts
3/4 cup cranberries -- (OPTIONAL) coarsely chopped
1 Spray PAM

SPRAY A FESTIVE-LOOKING JELLO MOLD WITH PAM. MAKE THE FIRST BATCH OF JELLO, WITH ONE CUP OF BOILING WATER, ND THEN STIR IN THE CREAM CHEESE UNTIL DISSOLVED. WHIP THE CREAM TILL THICK, FOLD IT INTO THE BATCH THAT HAS THE CREAM CHEESE IN IT. STIR HALF THE NUTS AND CRANBERRIES INTO THE MIXTURE. POUR IT INTO THE MOLD AND PLACE IN FRIDGE.
MIX UP THE SECOND BATCH OF THE JELLO, USING THE REGULAR PACKAGE DIRECTIONS. PLACE IN FRIDGE TO PARTIALLY SET. STIR IN THE REST OF THE NUTS AND CRANBERRIES. POUR OVER THE FIRST LAYER AND LET SET OVERNIGHT. Shared by Bonnie K:

Per Serving (excluding unknown items): 202 Calories; 20g Fat (84.9% calories from fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 50mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat.

NOTES : Recipe by Rani Merens


* Exported from MasterCook *

Recipe By : Shared by Rani M.
Serving Size : 8 Preparation Time :0:00
Categories :

Ingredients:

1 package sugar free red Jell-O -- (3 oz) cherry, raspberry or strawberry
1 package sugar free orange Jell-O -- (3 oz)
1 package sugar free lime Jell-O -- (3 oz)
1 package sugar free lemon Jell-O -- (3 oz)
2 Cups heavy whipping cream
3 packets sweetener -- (optional)
4 cups boiling water
1 1/2 cups cold water

Prepare the red, orange and lime Jell-O's separately, dissolving each in 1 cup boiling water and adding 1/2 cup of cold water in each. Pour each flavor into separate pans (loaf pans work well for this) Chill until firm..about 3 hrs. While that's chilling, whip the heavy cream and artificial sweetener until you have stiff peaks and put in the fridge for later. After your Jell-O loaves are firm, prepare the lemon Jell-O with 1 cup boiling water and let chill until SLIGHTLY THICKENED (about an hour). Take your Jell-O "loaves" and using a butter knife, slice into approx. half-inch cubes. Using a rubber spatula, loosen from the loaf pans into a large mixing bowl and put aside. Carefully blend the lemon Jell-O and the whipped cream in a large bowl. Fold the Jell-O cubes into this mixture and pour into a springform pan and chill overnight or until firmed up. After it's firmed up, and you're ready to serve, you can remove the outer ring of the springform pan and cut into slices. Shared by Rani Merens:

Per Serving (excluding unknown items): 207 Calories; 22g Fat (93.9% calories from fat); 1g Protein; 2g Carbohydrate; 0g Dietary Fiber; 82mg Cholesterol; 29mg Sodium. Exchanges: 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.

NOTES : (from Pam's LC recipe webpage) This is not an "instant" recipe, it does take some prep work, but it looks and tastes great - most of all it's LOW CARB. Something different for parties and summer get togethers or just a great topper for a weekday dinner. This recipe is modified from the recipe by Jell-O in their 1973 book "The New Joys of Jell-O". Enjoy!

 

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