Jamicain Sweet Potato Pudding Cake

When I first saw this recipe I thought of the many ways we have
learned to use vegetables when making desserts. It also reminded
me of carrot cake but with a twist. I am thinking I might even try
putting some rum soaked raisins in my next carrot cake. I do like
to experiment and get a new twist on old recipes to brighten them
up for my taste buds. To make an even healthier cake you could try
a half mix of sweet potatoes and carrots.Add your favorite nut or
change the spice. Any way you like it is what I say, so experiment
with this one and let me know how it turns out.

Ingredients:

1 large sweet potato (about 1 pound) or enough to make 1+3/4 cup
1 cup raisins (dark or white)
2 tablespoons dark rum
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
3/4 teaspoon fresh grated nutmeg
3 large eggs
14 ounce can light coconut milk
1 cup packed ***light brown sugar
2 tablespoons butter, melted

For the topping

1/2 cup unsweetened shredded coconut
2 tablespoons packed brown sugar
1/8 teaspoon ground cinnamon

To prepare the cake

Cook sweet potato by either baking it in a 400 degree oven until tender (45 to 60 minutes) or heating in the microwave on high for 12 to 15 minutes. Let cool, then remove the peel and mash potato until smooth. Measure out 1 3/4 cups of the potato and reserve the rest (if any) for a later use.

Preheat oven to 350 F.

In a small bowl, stir together raisins and rum - set aside and let stand while you prepare the cake.

In a large mixing bowl, add mashed sweet potato and eggs - beat until smooth and combined. Mix in coconut milk, brown sugar and butter, mixing until combined. Add dry ingredients and stir just until moistened - fold in raisins and any remaining rum. Scoop mixture into a 9" round springform pan coated with cooking spray.

To prepare topping

In a small bowl, stir together coconut, brown sugar and cinnamon - scatter over the top of the cake batter.

Place pan into the oven and bake until a knife inserted into the center comes out clean, about 60 to 75 minutes. Remove from the oven and place pan on a wire rack to cool for 10 minutes.

Let cool in the pan for 10 minutes. Gently run a thin bladed knife around the edge of the pan and slowly remove side ring - let cake cool for an hour, then place into the refrigerator until cold, about 3 hours.

Makes about 10 to 12 servings.

Total Carbohydrate 25g (***Make it less by using Splenda brown sugar substitute)
Dietary Fiber 1

Cherry Biscotti

I must apologize to my readers. I have been caught up in another program and have neglected my blogs. I must learn to use my time more wisely and never forget that you, my dear followers, deserve better. But the good news is... I am back to posting new recipes for you to try. So here is one you may like, it's one we use sometimes when we want something festive or for a holiday. You can add almonds, walnuts or another dried fruit if you like.


Ingredients:

* 2 & 1/4 cups all-purpose flour
* 3/4 cup sugar**
* 1/2 tsp. baking soda
* 2 eggs
* 2 egg whites
* 1 1/2tsp. almond extract
* 1 cup Fiber One Cereal
* 1/2 cup dried cherries

Preparation:

Heat oven to 350 F degrees. Spray cookie sheet with nonstick cooking spray.

Stir together flour, sugar, and baking soda in large bowl. Beat eggs, egg whites, and almond extract with wire whisk until foamy. Stir egg mixture into flour mixture until well blended. Mix in cereal and cherries with hands. Turn dough onto floured surface. Knead lightly 8 to 10 times.

Shape into one 16-inch roll or 2 8-inch rolls. Place on cookie sheet. Flatten to about 1 inch thick. Bake 30 minutes. Remove from cookie sheet; cool on wire rack 10 minutes. Cut into 1/2 inch slices. Reduce oven temperature to 300 F degrees. Stand slices upright on cookie sheet; bake about 20 minutes longer or until crisp and light brown. Cool completely on wire rack

Nutrition information:

Per serving:

* Calories 65
* Total fat 0 g
* Saturated fat 0 g
* Cholesterol 15 mg
* Sodium 55 mg
* Total carbohydrate 14 g
* Dietary fiber 1 g
* Protein 2 g
True carbs=13 g
**You can reduce the carbs more if you use baking Splenda
in place of sugar.

Key Lime Pie (No cooking)

I really like the idea of making a pie you don't have to cook especially now that spring is here. This is also a great way to get things done ahead of time. I sometimes make two pies but with different flavors of gelatin. Just cover with plastic wrap and keep in fridge until ready to serve. Add a twist of a key lime
or a teaspoon of berries for a nice look.

Key Lime Pie (No cooking)

Original Recipe Yield 8 servings

Ingredients for crust

1 cup ground pecans
3 tablespoons butter, melted
2 packets Splenda
1/2 teaspoon coconut extract


Ingredients for pie

1/2 cup heavy cream
2 packets Splenda
1 (.6 ounce) package sugar-free lime-flavor gelatin**
1/3 cup boiling water
1/3 cup cold water
2 (8 ounce) packages cream cheese, cut into pieces and softened
1/2 teaspoon coconut extract
2 tablespoons ground pecans

Directions

In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.

In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.

In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved.
Stir in the cold water.
With an electric mixer, slowly beat in the cream cheese.
After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth.

Carefully fold in the whipped cream. Do not beat.

Use a spatula to scrape mixture into the pie pan and spread around.
Sprinkle remaining 2 tablespoons ground nuts on top.
Cover and refrigerate several hours or overnight to allow gelatin to set thoroughly.


Total Carbs: 4.7g
Dietary Fiber: 1.6g
True carbs=3.1g per serving

** Tried this with other flavors of gelatin and they all work well. Just garnish each with the fruit flavor you choose or change the extract to your taste. Vanilla seems to work well with all flavors, Or choose the same flavor extract as the gelatin. Let me know what works best for you.

Raspberry Tarts

This Raspberry Tart recipe is one you can use for all berries and fruits. It is one you can be proud to serve to your guest. You can change the taste of the tart shells by changing the cracker to vanilla wafers or adding another spice to the mix. Try it with fresh strawberries, blueberries, blackberries or whatever fruit is in season. It's easy to fix and very satisfying when you are craving something sweet.

Fresh Raspberry Tarts

Ingredients:

1/4 cup ricotta cheese
2 tablespoons reduced-fat cream cheese, softened
2 tablespoons reduced-fat frozen dairy whipped topping, thawed
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
4 3/4-ounce graham cracker tart shells***
1 cup fresh raspberries, rinsed and drained on paper towels
4 fresh mint sprigs for garnish

How to make tart shells:
5 - 6 tablespoons unsalted butter, melted

1+1/4 cups graham cracker crumbs (You can use graham crackers, just crush enough to equal 1+1/4 cups)If you don't have graham crackers you can use crushed vanilla wafer cookies.

2 tablespoons Splenda

Graham Cracker Crumb Tarts: Mix together the graham cracker crumbs, melted butter and sweeetner. Evenly divide the mixture and press onto the bottom and up the sides of eight - 4 inch (10 cm) tart pans with removable bottoms. (Each tart will use 2 - 3 tablespoons of the graham cracker crumb mixture.) Place the tart shells in the refrigerator to chill while you make the filling.


Instructions for filling:

1. Using the back of a spoon, force the ricotta cheese through a fine sieve. Combine with cream cheese, dairy topping, lemon zest, and orange zest.

2. Spoon mixture equally into tart shells and refrigerate for at least 1 hour.

3. When ready to serve, arrange raspberries over the cream mixture. Garnish with a mint sprig and serve.

Makes 4 serving

Nutrition:

Per serving: 170 calories,
18 g carbohydrates,
2 g dietary fiber,
l171 mg sodium
True carbs= 16g per tart

Peanut Butter Swirl Chocolate Brownies

Peanut Butter Swirl Chocolate Brownies

Yields 20 squares

Nonstick cooking spray
1/4 cup butter
3/4 cup sugar substitute blend ( I recommend Splenda**)
1/3 cup cold water
3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
1/4 cup canola oil
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 cup creamy peanut butter***
1/2 cup unsweetened cocoa powder
1/4 cup miniature semisweet chocolate pieces

1. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick spray. Set aside.

2. In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and the water. Whisk in egg, oil, and vanilla until combined. Stir in 1 cup of the flour and the baking powder until combined. (Batter will be thin at this point.) Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth. Set aside. In another small bowl, combine the remaining 1/4 cup flour and the cocoa powder. Stir into the plain batter; stir in chocolate pieces. Pour chocolate batter into prepared pan.

3. Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl batters together. Bake for 20 to 25 minutes* or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Cut into bars.

Tip: Before preheating oven remove one of the wire racks from oven to use as a cooling rack.

**Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Sun Crystals® Granulated Blend. Follow package directions to use product amount equivalent to 3/4 cup sugar. Decrease baking time to 15 to 18 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean.
*** You can also use chunky peanut butter to get that crunch we all like.
PER BROWNIE USING SUBSTITUTE SWEETENER: 13 g carb.
1g fiber
True carbs.=12g

Leprechaun Bites

Leprechaun Bites

How do you catch a Leprechaun? You use Leprechaun bites, of course.
Funny how those little Leprechauns look like your children. Or is that big one
your husband trying to sneak more bites for himself? Guess you will need to make a double batch next time. You can use different flavor and color sprinkles to change them for any holiday. The green and red mix makes great Christmas Elf Bites. Get creative with these bites....Then enjoy.

Ingredients

1 cup Butter (soft)
2/3 cup baking Splenda
1 cup whole wheat flour
1 cup Unbleached Flour
1/3 cup Green Sprinkles

Instructions

Preheat oven to 325*F.
Prepare baking sheet by covering it with a sheet of Parchment Paper.

Cream the Butter and Sugar together in a mixer...let it mix 4 minutes, until light and fluffy.
Mix flour then add just a bit at a time, until completely blended.
Add the sprinkles...beat until they are totally mixed in.

Sprinkle a bit of flour on the counter (or work surface). Turn the dough out onto the flour, and knead it a few times until it's smooth.

Move the dough onto the parchment covered cookie sheet.
Use a rolling pin to spread the dough flat. You want it to end up about 3/4 in. thick.
The dough is soft so do not press too hard, the dough will become one with the parchment paper, and you will have a mess. It will end up around 8 inches wide by 12 inches long. More or less

Get out your pizza cutter if you have one otherwise use a knife. Cut strips 1 inch apart... then go crosswise... 1 in apart You don't have to spread the strips.

Bake in the 325*F oven for 30 minutes.
Let the cookies cool on the baking sheet for 2 minutes... then get out the pizza cutter (or knife) and cut along the lines you cut before. Now you can pull them apart, and let them cool completely.

This is why they call it a "POT"

Lime Cream Dessert

Surprise your friends on St. Patricks Day with this "green" dessert.

LIME CREAM DESSERT

1 egg, beaten
1/4 cup granular Splenda or equivalent liquid
1/4 cup butter (4 tablespoons)
1/4 cup lime juice (2 limes)
1 teaspoon lime peel
2 drops green food coloring
1/3 cup heavy cream, whipped

Directions:
Combine the egg, Splenda, butter, lime juice and peel in the top of a double boiler. Cook and stir over boiling water 8-10 minutes or until thick. Remove from the heat; add the food coloring. Cool completely then fold in the whipped cream. Chill at least 1 hour before serving.

With granular Splenda:
Per Serving: 398 Calories; 40g Fat; 4g Protein; 7g Carbohydrate; trace Dietary Fiber

With liquid Splenda:
Per Serving: 386 Calories; 40g Fat; 4g Protein; 4g Carbohydrate; trace Dietary Fiber

Mint Chocolate Shamrock Shake

Wondering why McDonalds has such a crowd? It's their new St. Paddys Day Shamrock Shake! But rather than stand in line for this green tasty shake I have a recipe for one that taste even better. How do I know this? Well this one has chocolate at the bottom and you don't have to wait as long to get it , not to mention it cost less.

Mint Chocolate Shamrock Shake

Ingredients

2 scoops chocolate ice cream (for diabetics use Carb smart only 4g carbs)
1/4 cup of milk
3 scoops vanilla bean ice cream
1/3 cup of milk
1/4 teaspoon pure mint extract
whipped cream & sprinkles
Green food coloring

Directions

In a blender, combine chocolate ice cream and 1/4 cup of milk until smooth.
Add chocolate milk shake to the bottom of a tall glass.

In a blender, combine vanilla ice cream, mint extract, 1/3 cup of milk and green food coloring (optional) until smooth.
Carefully poor the mint milk shake over the chocolate in the same glass and top with whipped cream and sprinkles.

No Bake Key Lime Pie

Well here it is March and it's almost time again to celebrate St. Patricks Day.
Thought I would help all with putting a few "green" desserts here. Sure hope you, your family and guest enjoy them.

Key Lime Pie

Original Recipe Yield 8 servings

Ingredients

1 cup ground pecans
3 tablespoons butter, melted
2 packets Splenda
1/2 teaspoon coconut extract

1/2 cup heavy cream
2 packets Splenda
1 (.6 ounce) package sugar-free lime-flavor gelatin**
1/3 cup boiling water
1/3 cup cold water
2 (8 ounce) packages cream cheese, cut into pieces and softened
1/2 teaspoon coconut extract
2 tablespoons ground pecans

Directions

In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.

In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.

In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved.
Stir in the cold water.
With an electric mixer, slowly beat in the cream cheese.
After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth.

Carefully fold in the whipped cream. Do not beat.

Use a spatula to scrape mixture into the pie pan and spread around.
Sprinkle remaining 2 tablespoons ground nuts on top.
Cover and refrigerate several hours or overnight to allow gelatin to set thoroughly.


Total Carbs: 4.7g
Dietary Fiber: 1.6g
True carbs=3.1g per serving

** Tried this with other flavors of gelatin and they all work well. Just garnish each with the fruit flavor you choose or change the extract to your taste. Vanilla seems to work well with all flavors, Or choose the same flavor extract as the gelatin. Let me know what works best for you.

Chocolate Walnut Microwave Mini-Cake

In a hurry try this one minute or less recipe and get a mini- one serving cake that taste like a brownie but without all the carbs.

Ingredients

1 Egg
2 T cocoa powder
1/2 c Splenda
2 Tb Atkins bake mix
2 Tb Melted Butter
Walnuts(to taste)

Instructions

Mix egg, melted butter, and Atkins bake mix together. add cocoa powder and splenda, add walnuts, if using.
bake in a cereal size microwave bowl, or a cup will do, for one minute or less.

Nutritional information, per serving.

Calories: 556
Carbs: 22
Fiber: 5
Net Carbs: 17
Protein: 23
Fat: 45

True carbs=12g

Raspberry Jello Dessert

Raspberry Jello Squares


This raspberry jello dessert is a fast and easy to make low-carb dessert. It can be made with or without the pecan crust. I like the crunch of the crust so I use it often, not only with this dish but with other desserts that sometimes need a low-carb crust. You can use other flavors of jello as well as change the fruit. But keep in mind the carbs wont be the same...

Ingredients:

1 small package raspberry sugar-free geletin dessert
1+1/2 cups boiling water
1 cup pecans
2 tablespoons butter
Sugar substitute equal to 1/4 cup sugar (zero carb sweetener such as liquid Stevia)
pinch salt
6 oz cream cheese cut up into pieces
1/4 teaspoon orange extract
1+1/2 cups fresh or unsweetened frozen raspberries

Preparation:

Preheat oven to 350° F

Dissolve raspberry gelatin in boiling water.

Process pecans in a food processor until they become a coarse meal.

Add butter, salt, and sweetener and process until smooth

Press the pecan mixture into the bottom of a 9 X 9 square pan

Bake for 8-11 minutes, until lightly brown (watch carefully so they don't burn)

When gelatin mixture is cooled to the point where you can comfortably stick your finger into it, add the orange extract and cream cheese and blend. You can use a stick blender, food processor, or regular blender.

Stir 1 cup of the berries into mixture and pour into pan over the pecan crust.

Cool in the refrigerator for 10-20 minutes, until mixture is thickening but not set. Sprinkle the other half cup of raspberries across the top.

Cool until completely set.
Cut in 9 squares.

Nutritional Information:

Each square has 2.5 grams effective carbohydrate
2.5 grams fiber,
3 grams protein,
and 179 calories.
True carbs=0

Baked Apple Frittata

Baked Apple Frittata

Ingredients

Butter flavored cooking spray
6 eggs
1/3 cup whole milk
1/4 cup white whole wheat flour
2 medium tart apples, thinly sliced and sprinkled with fresh lemon juice
1 tablespoon packed light brown sugar
1 tablespoon fresh thyme

Directions

Preheat oven to 425°F.
Lightly coat 3-quart ovenproof pan with cooking spray.
In bowl, whisk together egg, milk, and flour. Pour into prepared pan.
In medium bowl, toss apple slices with brown sugar and thyme leaves.
Gently place tossed apple slices into pan with eggs.
Bake until frittata is puffed, golden brown, and set in center, 8 to 10 minutes.
Remove from oven and let rest 5 minutes. Cut into wedges to serve.

Nutritional Facts 1 serving equals:
136 calories,
6 g fat (2 g saturated fat),
78 mg sodium,
15 g carbohydrate,
7 g protein.

Neapolitan Parfaits

We sometimes judge a dessert by the way it looks so I used these small ice cream dishes for this parfaits. But this low-carb dessert tastes great no matter what you serve it in.


Ingredients

1 cup heavy cream
1/3 cup sugar substitute, plus 2 tablespoons (recommended: Splenda)
1 teaspoon no sugar added vanilla extract
1/2 tablespoon unsweetened cocoa powder
1 pint fresh strawberries, sliced (sprinkle with 1 tablespoon sugar substitute if not sweet)
Fresh mint, for garnish

Directions

With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the 1/3 cup sugar substitute and vanilla and continue to whip just a little more to blend; do not whip all the way to soft peaks yet. Put half of the partially whipped mixture into another bowl and finish whipping it on high speed until stiff peaks form. Be careful not to overwhip, or the cream will break. Set aside the vanilla cream.

To the first bowl with the other half of the partially whipped cream mixture, add in the cocoa powder and 2 tablespoons more sugar substitute and finish whipping on high until stiff peaks form, again being careful not to over-whip. This is the chocolate cream.

In each of 4 parfait glasses, layer a couple spoonfuls of chocolate cream, followed by some fresh strawberry slices, and top it with a couple spoonfuls of fresh vanilla cream. Chill completely before serving. Garnish with strawberries and a sprig of fresh mint.


Carbohydrates per serving 7 g