Friday, December 14, 2012

Low Carb Goodies #1

This is the first post in a series I'd like to do on low-carb recipes. It seems that good low-carb recipes are harder to find than they used to be; so, hopefully, I can help solve that problem. The receipes I'm sharing with you today came from

Since Christmas is right around the corner, let's start with some treats you could take to a holiday party:

Peanut Butter Fudge

1 stick of butter
1/2 cup of peanut butter
2 oz. of cream cheese
1 cup of granular Splenda
2 scoops of vanilla flavored Protein Designer Whey Powder

Melt the butter and peanut butter in the microwave on high for 2 minutes. Stir. Microwave for another 1 min. Remove and stir in the cream cheese until completely dissolved. Stir in the Splenda and then stir in the Designer Whey Powder. Grease a 6 1/2 inch square container. Line with wax paper. Pour in the dish. Put in the refrigerator until cool. To speed up this process, place in the freezer until cool. Cut it into 20 - 1 inch square pieces.

Paula Deen’s Low Carb Peanut Butter Cookies

1 cup peanut butter, creamy or crunchy
1 1/3 cups baking sugar replacement (recommended: Splenda)
1 egg
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

Carbquick Pound Cake

3 1/2 cups Carbquik
1 1/2 cups Splenda
3/4 cup butter, softened
1 teaspoon vanilla
1/8 teaspoon salt
6 whole eggs
8 ounces cream cheese, softened

-Heat oven to 350°F.
-Grease angel food cake pan (tube pan, 10x4 inches or 12-cup Bundt cake pan) and dust with Carbquik.
-Beat all ingredients in large bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
-Bake 55 to 60 minutes or until toothpick inserted near center comes out clean.
-Cool 5 minutes; turn pan upside down onto wire rack or heatproof serving plate.
-Remove pan; cool cake completely.





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