everything atkins forums

Since we no longer have our recipe link, I thought maybe I'd try to create a thread where we could post our favorite recipes. We should probably try to keep them in categories, don't you think. And maybe only one recipe per reply?

_________________
Linda

234.5/*219.2/212/149 (Low was 168.5) 64, 5"1"
DH 221/*211/205/?? 66, 5'10"
* As of 7/1/2011, we first started 8/23/03

"What would Jimmy Buffet Do?"
Search for "gooch47" to view my videos on www.youtube.com

Blueberry Salad

1 envelope unflavored gelatin
1 1/4 cups boiling water
1 cup Splenda or equivalent liquid
1/2 cup whipping (heavy) cream
1 teaspoon vanilla
1 pint sour cream
1 box s/f raspberry Jell-O
1 can (15 ounces) unsweetened blueberries (or equivalent fresh or frozen)

Dissolve unflavored gelatin in 1/4 cup boiling water in medium bowl. Combine Splenda and cream in a small saucepan over medium heat. When it bubbles, add to the gelatin mixture. Stir in vanilla and sour cream. Pour into 13 X 9 inch dish. Refrigerate until firm.

Dissolve raspberry Jell-O in remaining 1 cup boiling water. Cool. Stir in blueberries. (If using canned blueberries, use liquid, too. If using frozen or fresh, add an additional cup of cold water). Pour over sour cream layer. Refrigerate until firm.

Serves 10

8.5 carbs per serving (with Bulk Splenda)
6 carbs per serving (with Liquid Splenda)
168 calories

_________________
Linda

234.5/*219.2/212/149 (Low was 168.5) 64, 5"1"
DH 221/*211/205/?? 66, 5'10"
* As of 7/1/2011, we first started 8/23/03

"What would Jimmy Buffet Do?"
Search for "gooch47" to view my videos on www.youtube.com

Flourless Chocolate Torte
Martha Stewart Recipe


Pan Preparation:

Use a standard size loaf bread pan. Spray with Pam. Cut a piece of parchment paper to fit the bottom and long sides of the pan. Let the parchment just hang over the sides. The short sides of the pan don't need to be covered. Spray the parchment with Pam too.

Preheat the oven to 350 and place a shallow pan with water in there. You will be baking this in a water bath.

Ingredients:

8 oz. Bag of Hershey's Sugar Free Chocolate Chips (I buy these at Walmart)
1 stick of butter
¼ cup heavy cream
3 large eggs
2 tablespoons sugar*
½ teaspoon extract (mint, vanilla, almond, orange, whatever you like)


*I use the real sugar in this recipe, but you could just leave it out if you don't mind a less sweet torte. Or you could try splenda or truvia which I haven't tried yet. I figure two tablespoons of sugar in the whole cake is okay.

Over simmering water, melt the chips and the butter.

In a small bowl, whip the cream and set aside.

In another bowl, beat the eggs and sugar with a mixer until triple in volume.

Slowly add the melted chocolate mixture into the eggs. Use a folding motion, not stirring. Keep folding until all the chocolate is incorporated. Fold in the cream and the extract until blended. It will get a little thicker as you fold and be about the consistency of pudding.

Pour into the pan and place in the water bath. Bake for exactly 20 minutes. You won't think it's done, but it is. Take it out of the water bath and let cool. Refrigerate until cold.

Take it out of the pan and put it on your serving dish. This is so delicious and really worth the effort. The dessert is only about 1 inch high and is very rich. Serve with fruit and whipped cream.

_________________
Donna
5'4", 52 years old
204/184.6/175ish

Perfectly Tweaked Cheesecake

5 8 oz. Philadelphia Cream Cheese (don't sub store brands)
5 eggs
3/4 cup granular Splenda
1 lemon
1 teaspoon vanilla extract

Heat the oven to 450. You will need a pan with short sides and also a spring form pan. Spray the spring form pan with nonstick spray or just butter it. Place on a couple of sheets of foil and bring the foil up the sides of the pan. You need to do this because you're going to bake the cake in a water bath.

Soften the cream cheese some in the microwave or by letting it sit out for a while. I just do in the microwave on defrost.

In a large mixing bowl, put the cream cheese, splenda and eggs. Grate the lemon rind in there and then cut the lemon in half and squeeze about a TBS of juice in there too. Add the vanilla extract. Beat until it's smooth. Give it a little taste to make sure it's sweet enough for you and lemony enough.

Put the batter into the springform pan and put that pan into the pan with sides. Put that in the oven and then pour hot water into the bigger pan until it's about half way up the outside of the springform pan.

Bake for 15 minutes at 450, then turn down the heat to 225 and bake for 75 minutes. After that, turn off the oven and open the door a bit and let the cake cool down for about 30 minutes. Place in the fridge until cold. Serve with blueberries or strawberries.

*Now that there are sugar free chocolate chips available, you could melt some of those to drizzle over the top.

_________________
Donna
5'4", 52 years old
204/184.6/175ish

Choco-raspberry Cheesecake Delight

1 small (3 oz) package raspberry SF gelatin
1 cup boiling water
4 oz cream cheese, cut into cubes
1 square unsweetened baking chocolate, melted (I use microwave)
2/4 c. cold water
1/2 cup heavy cream

Place gelatin in large blender. Pour in boiling water. Blend well. With blender running, add cubes of cream cheese, followed by melted chocolate. Blend well. Continue to blend and pour in cold water and cream. Continue to blend until well mixed, stopping to scrape down sides and bottom of blender. Pour mixture into six footed dessert dishes (or pyrex custard cups, or desired containers. Refrigerate until set. Yields six servings at less than 3 carbs each, or four servings at 4.1 carbs each.

I like to top with whipped heavy cream and some grated unsweetened chocolate.

_________________
Jessica
Low-carbing since 6-21-09
Simeon's Protocol
Loading 7/11-12, total lost: 24.6 pounds so far! (224/165/165)

Low Carb "Wendy's Frosty" (this is made in a countertop ice cream freezer)

Mix 1 cup cream, 1 cup half and half, 3/4 cup granular Splenda or equivalent sweetener of choice, 2 T. of unsweetened cocoa powder and 2 t. vanilla. Place in countertop ice cream freezer and process. Serve immediately--if you put it in your freezer, it will become very hard!

_________________
Jessica
Low-carbing since 6-21-09
Simeon's Protocol
Loading 7/11-12, total lost: 24.6 pounds so far! (224/165/165)

Low Carb Pumpkin Pie

1 15 oz can Libby's pureed pumpkin (NOT pumpkin pie filling, which is already sweetened!)
1 cup heavy cream
2 eggs
1/4 tsp. salt
1 t. cinnamon
1/4 t. ginger
1/4 t. cloves
1 tsp. vanilla extract
2/3 cup of granular Splenda or equivalent sweetener of choice

Preheat oven to 325. Mix all ingredients until well blended. Pour into a greased 8 or 9" pie plate and bake for 50-60 minutes, or until set. Cool before serving. Serve with whipped heavy cream.

(Another approach is to simply follow the directions on the pumpkin can, subbing cream from the evaporated milk and SF sweetener for the sugar!)

_________________
Jessica
Low-carbing since 6-21-09
Simeon's Protocol
Loading 7/11-12, total lost: 24.6 pounds so far! (224/165/165)

That raspberry chocolate dessert sounds really good! Thanks.

_________________
Donna
5'4", 52 years old
204/184.6/175ish

It is good, and it's REALLY low in carbs, so you can enjoy it as an everyday type dessert.

I've also followed the same proportions (leaving out the chocolate) and done it with lemon or orange gelatin, using lemon or orange diet soda instead of water.

_________________
Jessica
Low-carbing since 6-21-09
Simeon's Protocol
Loading 7/11-12, total lost: 24.6 pounds so far! (224/165/165)

Black Bean Brownies
Preheat Oven: 350
Cooking Time: 30-40

1 15oz. can of UNSEASONED black beans - drained and rinsed
OR 1 1/4 cup cooked beans of any color
4 eggs (extra large)
1 cup Splenda
3 tbsp. unsweetened cocoa powder
1 tsp. baking powder
2 tbsp. oil or butter
1 Tbs Vanilla (FULL Tablespoon)
1/2 tsp baking soda
1/4 cup ricotta cheese or cream cheese

For extra chocolatey goodness:
2 ounces of unsweetened chocolate, melted with
2 Tbs. oil/butter in the micro..
Add a couple of Tbs. of splenda..

Then mix this in the batter right before you spread it in the pan.

chopped nuts - optional (I used chopped walnuts)

Preheat oven to 350 degrees. Mix all ingredients in a food processor or blender- blend very, very well. At this point, I decided it needed more chocolate flavor so I did the addition above, then mixed it in.

Pour into an 8x8 baking pan sprayed with cooking spray or oiled with canola or olive oil. Bake for 30-40 minutes. (til toothpick pulls out clean).

I added the extra chocolate at the end of the recipe. Very good and moist. Not for induction level but a very nice treat for later stages.

_________________
Started Atkins 4/12/04

Restarted January 5 2009

bump

_________________
Linda

234.5/*219.2/212/149 (Low was 168.5) 64, 5"1"
DH 221/*211/205/?? 66, 5'10"
* As of 7/1/2011, we first started 8/23/03

"What would Jimmy Buffet Do?"
Search for "gooch47" to view my videos on www.youtube.com

I found this recipe years ago in a Yahoo lowcarb group and it has been a smashing hit with our members ever since.



I use almond butter instead of peanut butter for less carbs (tastes better too) and I'm not a big fan of splenda so I replace that with liquid sweetener (saccharin&cyclamate).

Yum those brownie recipes sound good! Since I can not eat chocolate I am going to try it with Carob powder. Do you know the carb count for those recipes?

In this version the total recipe has 4 gram carbs but doesn't carob powder have a lot more than cocoa?

Gosh, that brownie sounds quite good. Going to have to try it one day soon!

_________________
Jessica
Low-carbing since 6-21-09
Simeon's Protocol
Loading 7/11-12, total lost: 24.6 pounds so far! (224/165/165)