tag:blogger.com,1999:blog-12333976.post7851127485539618815..comments2024-02-18T15:43:14.717-05:00Comments on Moved to LivinLaVidaLowCarb.com/Blog: Low-Carb Stuffing And More For ThanksgivingJimmy Moorehttp://www.blogger.com/profile/08590225257991702645noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-12333976.post-7455664552630492482006-11-09T19:21:00.000-05:002006-11-09T19:21:00.000-05:00Where's the pumpkin pie, hmm? ;-)
No matter, I tw...Where's the pumpkin pie, hmm? ;-)<br /><br />No matter, I tweaked the recipe on the cans of Libby's pumpkin (<i>not</i> the pie mix, just plain pumpkin) to make it low carb. <br /><br />Obviously, I skip the sugar. Also, instead of evaporated milk, I use 6 scoops of sugar free vanilla whey, with 24 ounces of water. (Each scoop of the brand I use has 2 g carbs) The vanilla whey adds a little sweetness to the mix, but then I also add in a little stevia - about 1/2 tsp or so. (Some people like things a little sweeter than I do though, so feel free to experiment. You could certainly use splenda instead of the stevia too, just figure that the vanilla whey has already added a good bit of sweetness, and don't just dump in enough splenda to equal the full amount of sugar.)<br /><br />I've been baking this in a rectangular stoneware baking pan without any kind of crust, but if you wanted, you could certainly use a low carb crust made from almond meal.<br /><br />Using the 2 carb per scoop whey and stevia (no crust), the entire recipe has 45 g carbs (including all the eggs and spices). If you cut it into 12 servings (the equivalent of 1/6 pie per serving), that's only about 3.78 carbs per serving. If you use splenda or add a crust, you'll need to figure on more carbs per serving, of course.Caliannahttps://www.blogger.com/profile/00055882170095208056noreply@blogger.comtag:blogger.com,1999:blog-12333976.post-90661022593026435722006-11-08T21:54:00.000-05:002006-11-08T21:54:00.000-05:00Low carb chocolate cheesecake:
16 oz. cream chees...Low carb chocolate cheesecake:<br /><br />16 oz. cream cheese, softened (low-fat can be used and I use spreadable)<br />1 pkg. sugar-free chocolate instant pudding mix (cook & serve pudding also works)<br />1/3 cup Splenda<br />1 tsp. vanilla extract<br />1/2 cup whipping (heavy) cream<br />2 eggs<br />unsweetened cinnamon powder<br /><a href="http://www17.netrition.com/ewbw_chocolate_chips.html">Eat Well, Be Well</a> sugar free chocolate chips<br /><br />Mix cream cheese, Splenda, vanilla extract, and eggs together. Set aside. Mix the cream and pudding together in a separate bowl. When mixed, add it to the cream cheese mixture. Mix on high until completely blended.<br /><br />Take a pie plate and spray with Pam. Place cheesecake mixture in pan. Top liberally with cinnamon and sugar-free chips. Bake uncovered at 350 degrees for 35-40 minutes. Refrigerate until cold, and serve.<br /><br />This is divine and though the chocolate chips on top are not completely necessary, trust me, you will want them on there! Do NOT put the chips into the batter. It will cause the cheesecake to fall apart when you try to serve it.<br /><br />Here's what it looks like.<br /><br /><a href="http://static.flickr.com/93/275688546_46e7e96f45_m.jpg">http://static.flickr.com/93/275688546_46e7e96f45_m.jpg</a>Anonymoushttps://www.blogger.com/profile/13390991269990163088noreply@blogger.com