Last Day For Kodak Contest, Low-Carb French Silk Pie Recipe Added

There's only a few more hours left in the Kodak "Picture Perfect Low-Carb Holiday" Contest, but you still have until MIDNIGHT TONIGHT to enter for your chance to win the KODAK EASYSHARE 5300 All-In-One Printer. If you've been dragging your feet, then what are you waiting for? This is a cool prize and I'd LOVE for YOU to try to win it.

Here's your competition so far:

- GAYLE O. from Oregon's Thanksgiving capons
- SHARI W. from Tennessee's mini-quiches
- CANDY B. from Hawaii's lemon meringue pie
- MARK M. from Tennessee's chocolate pudding

And now we have another one to add to the list:

Submitted by AMY D. from Illinois


This is my husband's favorite low-carb dessert and it's one I came up with on the spur of the moment one evening. I'll be making this for our family Christmas get-together this year.

Amy was nice enough to provide the recipe for this delectable dessert dish for the holiday season. This one looks REALLY good and I can't wait to try it for myself. ENJOY!

AMY'S LOW-CARB FRENCH SILK PIE

2 cups heavy whipping cream
1/2 of 1.4 oz package of sugar free instant Chocolate Pudding
2 teaspoons sugar free vanilla syrup (like DaVinci or Torani)
2 teaspoons sugar free chocolate syrup (like DaVinci or Torani)
1 teaspoon decaf instant coffee granules

In small bowl pour vanilla syrup and add coffee granules. Mix well and let sit while coffee dissolves.

Pour heavy whipping cream into a large bowl. With a mixer add chocolate syrup, coffee and vanilla mixture, and 1/2 package of instant pudding. Mix until smooth.

Pour into low-carb nut crust and refrigerate until well chilled. Garnish with home made sugar-free whipped cream and sugar-free chocolate shavings (preferably made from Chocoperfection, but can use any sugar-free chocolate bar).

NUT CRUST (adapted from Dana Carpender's 500 Low-Carb Recipes)

1 1/2 cups almonds (shaved works better than slivered or whole)
1/4 cup vanilla-flavored whey protein powder
4 tablespoons melted butter

Preheat oven to 350 F.

Put the almonds in a food processor with the S blade. Pulse until the nuts are ground to a medium-fine texture. Add the protein powder and butter and pulse to combine (will be crumbly).

Spray pie pan with nonstick cooking spray and press mixture firmly and evenly into pan.(Don't worry about building up the sides, it's just as good without them.)

Place the crust in a preheated oven on the bottom rack for 12 - 15 minutes until lightly brown and slightly pulling away from the sides of the pan. Remove crust from oven and cool while you make the filling.

Serves 8

Total carbs: 10g
Fiber: 3g
Net carbs: 7g per slice
Net carbs without the crust: 4g

DON'T FORGET TO GET YOUR PICTURE ENTERED BEFORE MIDNIGHT TONIGHT!!! Click here for all the details.