[carlo3b]

 
LowCarb Almond Mousse Supreme

• 1 15 oz. whole milk ricotta cheese
• 1/2 c. whipping cream
• 1 c. Tap warm water
• 1 pkg. plain gelatin
• 1 tsp. almond extract
• 1 tsp. vanilla extract
• Sugar sub to taste, one of many great new and old brands that are now plentiful.
• 1/4 tsp. salt

1) Mix cream with 3/4 c. of water. Place gelatin in the 1/4 c. water, soften and heat until gel is dissolved.
2) Place cream and water in blender then add all the rest of the ingredients and blend at least 5 minutes on the highest setting until like cream.
Divide into 6 serving dishes.

Top with whipped cream and a tsp of fruit or berry on the top is pretty.
3 grams carb per serving
 

[carlo3b]

LowCarb Gourmet Pumpkin Pie

• 1 pk Gelatin, unflavored
• 1/2 tps Salt
• 1/2 tps Nutmeg
• 1/2 tps Cinnamon
• 1/4 tps Ginger
• 1/2 cup Cold water
• 2 lg. Egg yolks, slightly beaten
• 1 cup  heavy whipping Cream
• 1 1/2 cup Pumpkin, canned
• 2 Tbsp Brown sugar substitute
• 2 Egg whites
• Prepare pie crust (see . ).

1) Blend gelatin, salt and spices. Add 1/4 Cup water. Stir.
2) Mix egg yolks with the heavy cream, 1/4 cup water and pumpkin in the top of a double boiler. Add gelatin mixture.
Cook over boiling water for 10 minutes, stirring constantly.
Refrigerate until as thick as unbeaten egg whites. Stir occasionally.
3) Add brown sugar substitute to taste.
4) Beat egg whites until stiff. Fold chilled pumpkin mixture into egg whites. Careful not to break down volume of egg whites.
Place in pie shell. Refrigerate.