Posted on 12/15/2003 5:59:06 AM PST by carlo3b
LowCarb Holiday Pumpkin Marble Cheesecake Crust:Combine pecans and margarine; press onto bottom and 1-1/2 inches up sides of 9-inch springform pan and bake for 10 minutes at 350 degrees.
- 2 cups finely chopped nuts, pecans, or walnuts
- 1/3 cup Margarine, melted (I hate this stuff, put it does work better than butter in some recipes.. GULP)
Filling:
1) Blend the cream cheese, 2/3 of total sugar substitute and vanilla, at medium speed with an electric mixer or food processor. 2) Add eggs, one at a time, mixing well after each one is added. Reserve 1 cup of batter.
- 2, 8 oz. pkgs. cream cheese, softened
- 3/4 cups Splenda, or your favorite sugar substitute
- 1 tsp. vanilla
- 3 lg. eggs
- 1 cup canned pumpkin
- 3/4 tsp. cinnamon
- 1/4 tsp. ground nutmeg
3) Add remaining sugar substitute, pumpkin and spices to remaining batter; mix well.
4) Spoon pumpkin and cream cheese batters alternately over crust; cut through batters with knife several times for marble effect.
Bake at 350 degrees for 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill and serve.
You can also make no carb whipped cream topping by beating whipping cream and sugar substitute until thick and creamy.
I'll bet there are FReepers that can give us a link to a site that has better prices on this Splenda stuff, than we pay at a grocery store.. :)
A Quickie LowCarb Taco Casserole
Preheat oven to 325 degrees F (160 degrees C).
1) Sauté and brown the ground beef, in a heavy skillet, and drain fat.
2) Mix in dry taco seasoning.
3) Spoon browned meat into a 9x13 inch glass baking dish.
4) Spoon a layer of refried beans over meat, then salsa. Top with shredded cheese.
Bake about 20 to 25 minutes. Enjoy!
Makes 8 servings
LowCarb is a copyrighted trademark of Morelli Enterprises Inc.
Marzipan has been used for centuries by pastry chefs all over the world. It can be used in baking and for covering and filling cakes. Marzipan looks fabulous for colorful cake decorations and figurines. It has to have at least 25% almonds otherwise it is considered almond paste. A thin layer of Marzipan can be used to cover a cake. When colored, it can replace the need for frosting.
Have a look at this recipe for a Christmas treat. I've tried one of her recipes for my cannoli filling and just loved it;
Basic Low Carb MarzipanSimmer or nuke in the microwave until the rose petals have lost all their color and the water is really red. The water should have reduced to about 1/2 to 3/4 cup. Strain off the leaves and pour into a clean bottle. (Rose water is also a really good facial tonic, by the way!)
- 2 handfuls of red fragrant rose petals
- 1 cup of water
In a bowl or your food processor mix 2 1/2 cups of the almond flour with the sweetener. Add egg white, rose water and almond extract and mix well. You should have a kneadable type of paste/dough. If it's too wet, add additional almond flour. The dough should be soft and pliable, but shouldn't be sticking to your fingers anymore.
- 2 1/2 to 3 cups fine almond flour
- 2/3 cup powdered sweetener *
- 1 tbs. Rose water (optional - see below)**
- 1/2 tsp almond extract (optional)
- 1 large egg white (or equivalent of pasteurized liquid egg whites)
- 2 tbs. soy protein isolate (whey isolate may work here too)
Roll into a big sausage-shape and wrap in foil or Saran wrap. Chill for about 2 hours.
When you remove it from the refrigerator, check consistency again. If it is still somewhat sticky, sprinkle 1 tbs. of soy protein isolate on the surface and knead through thoroughly. Don't worry... the isolate doesn't change the taste at all but gives it that extra bit of improvement in consistency. (With regular marzipan you would add powdered sugar until you achieve the required consistency but I didn't want to spend any more carbs on it.)
Now you have marzipan! At his stage you could be making all manner of things already. Roll it into marble sized balls and let it air dry over night and you have "marzipan kugeln" ... marzipan balls that are a really nice treat.
Or you could cut out stars or other shapes you desire and dip them in sugarfree chocolate. (I would let the shapes dry out overnight also to make them easier to handle.) Use a little more soy protein isolate for rolling out, but use very sparingly as your dough shouldn't be very sticky at all at this stage to start with and you don't want to have blobs of isolate on your cut out shapes!
*Whatever sweetener you use, you need to grind it in your coffee grinder to make powdered "sugar" and enough to end up with about 2/3 cup of the powdered stuff. You can use all Splenda but it does make it a bit carby. I used a mix of Splenda, Xylitol and "Sugar Slim."
** Rose water is somewhat optional. It does, however enhance the flavor. You can buy it in herbal stores or make it yourself if you have roses in your garden.
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