Recipes: Desserts

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1. Frozen Cocoa (Strict)
2. Gwen's Chocolate Chip Cookies (Strict )
3. Hot Fudge (Strict and Liberal)
4. Butter Pecan Ice Cream (Liberal)
5. Chocolate Mousse - Strict
6. Big Adventure Cheesecake - Strict
7. Strawberry Cream Cheese Bites (Liberal)
8. Cris Roll's Nut Bread - Liberal
9. Cheesecake Pie - Strict
10. Coconut Brownie - Strict
11. Bittersweet Chocolate Bar (Strict
12. Pie Crusts (Liberal)
13. Pie Crust (Liberal)
14. Vanilla Macaroons (Liberal)
15. Creme Brulee (Strict and Liberal)
16. Jan Bell's Wonder Brownie (Strict)
17. Pumpkin Mousse (Liberal)
18. Karen's Pumpkin Chiffon Pie (Liberal)
19. Pumpkin Creme Brulee (Liberal)
20. Father Sarduchi's New York Cheesecake (Liberal)
21. Ice Cream Without an Ice Cream Maker (Liberal)
22. Rachel's Key Lime Pie (Strict and Liberal)
23. Fudgesicles (Strict and Liberal)
24. Ice Cream & Strawberry Pie (Strict)
25. Strawberry Mousse (Strict)
26. Beth's Chocolate Chewy (Strict)
27. Fluff (Strict)
28. Fast Fluff (Strict)
29. Vanilla Cheesecake (Liberal)

1. Frozen Cocoa (Strict)
1/3 cup cream
2/3 cup water ( you can substitute 1 c whole milk for the above two ingredients to make this liberal)
1 cup crushed ice
10 drops stevia or to taste. (Splenda to taste will work too; liquid sweeteners do not work)
1/2 teaspoon vanilla
1 rounded teaspoon Wondercocoa

Put everything in the blender. I used the food processor with my kneading blade and whirred it right up. Pour in a glass and top with whipped cream. top

2. Gwen's Chocolate Chip Cookies (Strict)
(Strict if you don't eat too many, and Liberal)

The Chips
2 1/2 tablespoons butter
6 tablespoons Wondercocoa
1 teaspoon vanilla
1/2 cup Splenda
2 tablespoons heavy cream (approximately)

Melt butter in microwave in a large bowl. Add vanilla. Mix Wondercocoa and Splenda in a separate bowl. Add cocoa mixture to butter and mix well. This will get very thick. Add cream, a teaspoon at a time, until the mixture resembles the texture of cookie dough. Place the dough between two sheets of waxed paper and roll very thin. Slide the waxed paper onto a cookie sheet and place in freezer. Freeze the chocolate at least two hours. Remove waxed paper and chop into chips.

Note: This recipe makes very dark, semi-sweet chips. If you prefer lighter chocolate, simply reduce the amount of Wondercocoa. Depending on taste you may want to also reduce the amount of sweetener. Experiment.

The Cookies

½ cup butter (room temperature)
4 Tablespoons Splenda
1 Tablespoon Brown Sweet n’ Low
1 egg
1 teaspoon vanilla
½ cup whey protein powder
½ cup ground almonds
½ teaspoon baking powder
½ teaspoon baking soda

Preheat oven to 350 F. Beat butter and sweeteners together until fluffy. Add egg and vanilla and mix well. In a separate bowl sift together the protein powder, baking powder and baking soda. Add ground almonds and mix all the dry ingredients well. Mix the dry ingredients into the butter mixture. Roll dough into 1-inch balls, place on greased cookie sheet and press slightly to flatten. Press a few chips into each cookie. (If you chop the chips very, very small you can stir them into the dough before rolling it into balls. Bake 9 minutes. Remove from oven, cool for ten minutes, then remove to a wire rack. Let cool completely before eating. top

3. Hot Fudge (Strict)
(Hot fudge to go all with that lovely Butter Pecan ice cream)

In a microwave safe bowl or dish, mix:
- a dollop of either heavy cream or milk (either one works, the cream is a bit thicker)
- a teaspoon of Wonder Cocoa
- a teaspoon of Splenda (or equivalent sweetener)
- a dash of vanilla extract (almond extract works great as well and
compliments the chocolate with a lovely hazelnutty flavor)
- a dash of salt (brings out the taste of the chocolate)
- a small dollop of butter

The mixture will be goopy, lumpy and not all that well mixed. Microwave for 30-40 seconds, then take out and mix again. (Now that the milk/cream is hot, everything will mix much more easily.)

Microwave for another 30-40 seconds. Mix again. Is it thick yet? If not, microwave for another 30-40 seconds, and mix again. Repeat until the mixture is very thick and has a true restaurant style hot fudge thickness. If you use a ceramic bowl, handle carefully as the sides can get quite hot.

I then usually put my scoop of (sugar free) ice cream right on top of the fudge, in the same bowl I did all this mixing and microwaving. The heat of the hot fudge starts melting the ice cream a little right away all the flavors just blend together in a gooey, creamy mix of flavors. top

4. Butter Pecan Ice Cream (Liberal)
I'm just so thrilled with how yummy this is. I let mine sit in the freezer for awhile before eating, and it is the consistency of store-bought "hard" ice cream. I don't care for soft serve, but you can serve it however you like it. I'm so excited about my new ice cream maker, I can't wait to try some other flavors!

4 cups Heavy Cream
1 cup Brown Sugar Twin OR Splenda (I used Splenda)
2 T. Butter
1 tsp. Imitation Vanilla Extract
1/2 cup toasted chopped pecans (I chopped mine very finely)

Combine half of the cream (2 cups), sugar substitute, and butter in a medium saucepan. Cook, stirring constantly over low heat until bubbles form around the edges of the pan. Let the mixture cool, then stir in the rest of the cream and the vanilla. Put the mixture into an ice cream machine and freeze
according to your machine's manufacturer. Add pecans after ice cream begins to harden. top

5. Chocolate Mousse - (Strict )
Ingredients:
For Bowl One - a metal bowl for the cream
1/2 pint whipping cream
vanilla
artificial sweetner

For Bowl Two-a grease-free narrow bowl for the egg whites

For Bowl Three- a larger bowl, about 2 qt size.
2 eggs
a little cream of tartar
more sweetener and vanilla to taste

For Bowl Four- a microwaveable container, cup size.
4 TB Wonder Cocoa
4 TB melted butter
I tsp. decaf coffee crystals dissolved in a small amount of hot water
more sweetener and vanilla to taste
a few grains of salt

To Prepare:
Put Bowl One and the container of cream in the freezer until you have made the rest of the recipe.
Break the eggs and separate.
Put egg whites in Bowl Two.
Put egg yolks in Bowl Three.
Set both bowls aside.
In Bowl Four melt the butter. Whisk the cocoa into the melted butter until smooth. Add coffee liquid to butter/cocoa mixture. Sweeten and add vanilla to taste.
Sprinkle with a few grains of salt (this develops the cocoa flavor). Set aside.

{NOTE: Do the next steps in the order given. It will save having to change or wash the beaters}

Use an electric mixer in BOWL TWO to beat the egg whites. Start slowly and as they begin to rise, add pinch of cream of tartar. Whip them into soft peaks. Add sweetener and vanilla to taste. Set aside

Without washing the beaters, take BOWL ONE and the cream out of the freezer. Pour cream into bowl and begin to whip. Add sweetener and vanilla after about a minute, then continue until the cream is in peaks, but don't let it get to the butter stage.

With the same beaters, use BOWL THREE, which has the egg yolks in it. Whip them until they are pale and creamy-two minutes or so. Then scrape out the chocolate/coffee mixture into the egg yolks and beat thoroughly.

Final Combining:

Using a spatula, fold the whipped cream into the chocolate/yolk bowl. Incorporate gently so the cream can keep its shape. Do the same with the egg whites, using large folding motions.

Use custard cups or goblets to serve the finished dessert. Chill for an hour or more. Sprinkle with cocoa or nuts. top

6. Big Adventure Cheesecake - Strict
1 cup Splenda
2 lbs cream cheese, room temp
4 large egss, lightly beaten
1 cup sour cream
2 tsp pure (sugar free) vanilla
pinch salt

Preheat oven to 250 F. In bowl of electric mixer *****d with paddle attachment, beat cream cheese until smooth. Slowly add Splenda. Beat until well combined, about 3 min. (I used a plain old hand held electric mixer with beaters and did ok)

Drizzle in eggs, stopping occasionally to scrape down bowl. Beat in sour cream, vanilla and salt. Pour into 9 inch spring form pan. You can line it with parchment paper or make a nut crust--but I didn't do either.

Bake cheesecake until sides have set but center appears soft, about 1 hour 20 minutes. Transfer to a wire rack to cool. When cool, run a plastic knife or utensil around the edge of the pan to loosen cheesecake, cover and refrigerate 4 hours or overnight. (Even better if you can wait a full day.) top

7. Strawberry Cream Cheese Bites (Liberal)
Fresh strawberries
4 oz Cream cheese
Splenda (to taste)
Vanilla extract (½ tsp.)
Toasted sliced almonds
Wash and hull strawberries. Put in fridge to chill. Mix cream cheese with splenda to your taste and vanilla extract, or use a little DaVinci sugar-free vanilla syrup. Slice strawberries in half and pile on the sweetened cream cheese. Then sprinkle with the toasted sliced almonds. This will 'fill' at least a dozen strawberries, depending on the size. top

8. Cris Roll's Nut Bread -( Liberal)
Preheat oven to 350. Line 9x5 loaf pan (but not the sides) with waxed paper. Do not grease pan.

2 cup nuts (almonds, walnuts, pecans or a combination of both)
6 egg yolks
6 egg whites
1 teaspoon vanilla
1/2 cup Splenda or other artificial sweetener that equals 1/2 c. sugar
2 ounces water
Crush nuts in blender or food processor. Add beaten egg yolks. Add sweetener and vanilla. Blend thoroughly. Will be the consistency of thick dough. In a separate large bowl, beat egg whites until they form stiff peaks. Using the lowest speed on the mixer, add dollops of dough mixture and blend thoroughly each time. Mixture should be pale brown and still quite fluffy. Fold into loaf pan and bake for 35 to 40 minutes. It doesn't rise much while in the oven but it's very light. Cool completely and run a knife around edges to loosen. Tip out gently. I store this in a loaf sized plastic container in the refrigerator. It slices very easily but is quite fragile.

To make a lemony cake, omit water and vanilla and use 2 ounces lemon juice.
I made this during the Christmas holidays so I could have a legal treat in the house that I could offer visitors and enjoy myself. Everybody seemed to really enjoy it. You might be able to add Wondercocoa to this but I haven't tried it yet. top

9. Cheesecake Pie - Strict
2 8 oz. pkgs. cream cheese (use good quality -- remember, no fat free or reduced fat)
2/3 c. Splenda
3 extra large eggs
1/2 t. lemon extract

Beat the eggs and extract together. (I use a hand-held mixer -- you need to create some volume and just hand mixing won't do it). Add the Splenda and beat together. Soften the cream cheese in the microwave (I put cream cheese on top of wax paper on a paper plate -- this gives it some support when you take it out of the microwave -- I leave it in for two 30 second periods but this may vary depending on your microwave -- you want it soft but NOT hot). Carefully put cream cheese into bowl with eggs (I use a spatula -- soft cream cheese is slippery) and mix until smooth.

Butter a 9 in. pie plate and pour in egg mixture. Bake in a preheated 350 degree oven for exactly 25 minutes. Take it out and cool on rack for at least 20 minutes.

While pie is cooling, mix together:

2 c. sour cream (again, use good quality)
6 T. Splenda
2 t. vanilla extract

Mix all together and spread on top of cooled pie. Use a spatula and spread all the way to the rim. Put back in 350 degree oven for exactly 10 minutes. Take out of oven and cool on rack for at least an hour. Then refrigerate. If you put it in the refrigerator before it is cool, moisture will collect on the bottom of the pie and it is yucky. I usually leave it uncovered in the refrigerator for a few hours and then cover with plastic wrap.

I have kept a pie in my refrigerator for over a week and it is as delicious on the last day as on the first. The first slice is bit tricky to get out of the pie plate but if you buttered it well that will help. If all else fails, just take a big spoon and DIG IN. My original recipe called for almond extract -- I pefer the lemon but use whatever flavor you like. I have also added some suggestions above that I have learned after making many, MANY cheesecake pies. I find that extra large eggs work better than large but use large if that is all you have. If you like chocolate cheesecake, you can also add some Wondercocoa to the sour cream mixture.

Vvariations: You can vary this recipe just by adding different extracts. I sometimes add coconut extract to the pie itself and then add cocoa (caffeine-free Wondercocoa)to the topping to make a Mounds cheesecake. I've used fruit flavored extracts like lemon, orange, cherry, or lime. When I make an orange flavored cheesecake, I thinly slice oranges crosswise, cut them in half and lay them around the edges. It makes a nice garnish--it's very pretty that way. And, of course, it's just delicious the way it is with no alterations. top

10. Coconut Brownie - Strict
1 scoop unflavored whey powder (2 carbs)
1 Tbsp wondercocoa (2carbs)
1 Tbsp "Finest Brand" Pure Creamed Coconut (1 carb) (Found this in the
specialty aisle of local grocery it's pure coconut)
1 Tbsp oil
5 squirts DaVinci Syrup (I used vanilla and chocolate)
Dash of salt

Mix all together in custard cup.
Microwave 30 seconds (ONLY)
Eat as soon as cooled enough to eat without burning mouth. I have had this for breakfast for the past 2 days with a cup of decaf coffee. It's really good. I get tired of eggs and bacon. The Creamed Coconut is in a bright yellow package the size of a package of cream cheese. (Made in Sri Lanka.) top

11. Bittersweet Chocolate Bar (Strict and Liberal)
Melt 2 tablespoons plus 1 tsp of butter (not margarine) in microwave. Blend in 6 tablespoons of Wondercocoa to melted butter.

Add:
1 tsp vanilla
1/2 cup Splenda or other artificial sweetner
heavy cream (approximately 1/4 cup)

Stir in slowly by tablespoons until mixture is smooth and just thick enough to spread. Add even more if you want a dark chocolate sauce for ice cream. Should flow off of spoon for sauce.

Optional: 1/4 cup slivered almonds or ground almonds

Spread this mixture out into approximately a 5x5 square on a piece of wax paper and freeze for 20-30 minutes. Break into 4 pieces (about 1/2 oz of chocolate per square) or for chocolate chips spread out very thinly onto wax paper and
freeze well. Break onto many small pieces. top

12. Pie Crusts (Liberal, strict if you don't eat too much)
Pie crusts are easy to make. Use any of your favorite nuts -- I usually like almonds or walnuts best, but hazelnuts are great with cheesecakes. Put them in the blender and make them into crumbs, then add a tablespoon or two of low carb bake mix, gluten flour, soy flour, or protein powder and melted butter. Mix this together with a tablespoon or two of melted butter and press it into the pie tin for a crust. You can bake for about ten minutes at 350 degrees, until brown but not burned. To make it taste more like cookies you can add a packet or two of splenda, vanilla extract (or sugar free vanilla syrup) or cookie dough sugar free syrup or spices like cinnamon, ginger, etc. top

13. Pie Crust (Liberal, Strict if you don't eat too much)
1/2 cup whole almonds
1/2 cup hazelnuts
1/4 cup unsalted butter
3/4 cup protein powder (whey is best)
1 teaspoon brown sugar substitute (sugar twin)
1 teaspoon splenda
3/4 teaspoon ground ginger
1/2 teaspoon vanilla

Preheat oven to 350 degrees. Spread the nuts on a baking sheet and toast for 8-10 minutes and allow them to cool. Melt butter over medium heat and cook it until it has turned a medium brown. Remove from heat. Put the nuts into a blender or food processor and grind them coarsely. In a bowl add the whey protein, and other ingredients and mix together.
Cut a circle of parchment or waxed paper and put into the bottom of a 9 inch pie pan. Press the crust ingredients into the pan for a pie crust and put it in the refrigerator. top

14. Vanilla Macaroons (Liberal)
(Can qualify for the strict diet if you eliminate the nuts)

4 egg whites
1/4 teaspoon salt
1 teaspoon vanilla
1 cup Splenda
1/2 cup finely ground almonds (optional)
2 cups shredded, unsweetened coconut (available at health food stores)

Preheat oven to 325 F. In a mixing bowl, whip egg whites, salt & vanilla until frothy; then, as you keep whipping, slowly pour in the Splenda. Whip until stiff peaks form but not dried out. Fold in almonds and coconut. Cover a cookie sheet with parchment paper (or waxed paper -- put batter on shiny side). Drop batter by rounded tablespoon about 1/2 - 1 inch apart. Bake for 20 min. until golden brown. Turn off heat, open door slightly and let macaroons sit in the oven until cool. Store in airtight container. (Makes about 24.) top

15. Creme Brulee (Strict )
Preheat oven to 250 F.

2 cups Cream
8 large Egg Yolks OR 3 large Eggs
1/2 cup Splenda
3/4 teaspoon Vanilla

Heat the cream until just before simmering.

Stir just until combined 8 large egg yolks or 3 large eggs, and 1/2 cup Splenda. Gradually stir cream into egg mixture. Pour in a thin stream while stirring so you don't cook the eggs. Using a fine mesh strainer, strain into a large measuring cup with a lip. Stir in vanilla. Pour into six to eight 4-oz custard cups.

Bake in a water bath at 250 F for 1 to 1 1/2 hours until the centers are still quivery if shaken gently.Cool, cover with plastic wrap and refrigerate. You can sprinkle one tablespoon chopped and toasted nuts on top if desired. top

16. Jane Bell's Wonder Brownie (Strict)
1 teaspoon Wondercocoa
2 teaspoons Splenda
1 tablespoon Whey Protein Powder
1 tablespoon cream
2 teaspoons oil (I used walnut)

Stir all ingredients in a small custard cup. Microwave for 30 seconds. Eat warm. Tastes like a fresh baked brownie. top

17. Pumpkin Mousse (Liberal)
16 oz can pumpkin puree
16 oz of cream cheese
4 eggs
4 packets Splenda (or if using sugar free syrups--skip)
1 tsp. vanilla (or one capful sugarfree vanilla syrup)
1/2 teaspoon allspice
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 teaspoons ground ginger and 1 tablespoon ground cinnamon
OR
1 Tablespoon sugar free cinnamon syrup
1 Tablespoon sugar free gingerbread syrup
1 teaspoon salt

Preheat oven to 400 degrees. Soften cream cheese in microwave, about 1 minute. Beat eggs. Mix all ingredients with a hand mixer until well blended. (You can taste mixture and adjust sweetness with more Splenda if needed) Pour into buttered baking dish or you can put in individual custard ramekins--it will fill about 8 of them. Bake for 30 minutes (cups) or 40 minutes (9x9 baking pan). Serve hot or cold topped with whipped cream. You can also add a capful of marshmellow sugar free syrup to the whipping cream.

Note: If you want the servings to hold their shape then chill before serving for an hour or so. If serving warm, I spoon into a dessert dish or pretty cup and then top with whipped cream. A dash of nutmeg or cinnamon over the cream looks nice, too. top

18. Karen's Pumpkin Chiffon Pie (Liberal)
by Karen Barnaby, best-selling author and Executive Chef, The Fish House in Stanley Park, Vancouver

Crust:
1/2 cup whole almonds
1/2 cup hazelnuts
1/4 cup unsalted butter
3/4 cup protein powder (whey is best)
1 teaspoon brown sugar substitute (sugar twin)
1 teaspoon splenda
3/4 teaspoon ground ginger
1/2 teaspoon vanilla

Preheat oven to 350 degrees. Spread the nuts on a baking sheet and toast for 8-10 minutes and allow them to cool. Melt butter over medium heat and cook it until it has turned a medium brown. Remove from heat. Put the nuts into a blender or food processor and grind them coarsely. In a bowl add the whey protein, and other ingredients and mix together. Cut a circle of parchment or waxed paper and put into the bottom of a 9 inch pie pan. Press the crust ingredients into the pan for a pie crust and put it in the refrigerator.

Filling:
1/4 cup water
3 1/2 teaspoons gelatin
3 tablespoons brown sugar substitute
3 tablespoons Splenda
14 oz can of pumpkin
1/2 tsp. ginger
1/2 tsp nutmeg
1/4 tsp salt
1/2 cup heavy whipping cream
1 tsp. pure vanilla extract
3 large eggs separated
1/4 tsp cream of tartar

Sprinkle the gelatin over the water and set aside. Combine the brown sugar and Splenda. In a food processor or blender combine the gelatin, pumpkin, 4 tablespoons of the sweeteners, all the spices, and 1/2 cup whipping cream, vanilla and 3 egg yolks. Puree until smooth. Transfer mixture to saucepan and cook over medium heat until it starts to puff up and bubble. Be sure you heat it to this point so it will set. Transfer back to food processor and puree again until very smooth. Pour into a bowl and let sit until it is room temperature, but stir it frequently.

In a mixing bowl beat egg whites until foamy. Add cream of tartar and the rest of the sugar substitute and beat until stiff peaks form. Gently and gradually fold the egg whites into the pumpkin mixture and spread into the crust. Chill for two hours.

Before serving beat 1 1/2 cups of whipping cream and top the pie. top

19. Pumpkin Creme Brulee (Liberal)
Makes 12 servings

3 c. heavy or whipping cream
2 T. dark Jamaican rum (allowed on the strict diet)
1 t. pumpkin pie spice
1/2 t. salt
3/4 c. Splenda
8 large egg yolks
1 15-oz can pumpkin (not pumpkin pie mix)
Caramel DaVinci or maple sugar-free syrup

Preheat oven to 325 F. In 4 qt. saucepan, with wire whisk, mix cream, rum, spice, salt, and 3/4 c. sugar. Heat over medium high heat until bubbles form around edge of pan. Remove saucepan from heat.

Meanwhile, in large bowl, with wire whisk, beat egg yolks and pumpkin until well combined. Very slowly whisk warm cream mixture into egg mixture until well blended.

Place 12 4-oz. custard cups or ramekins in large roasting pan (17x11 1/2). Pour cream mixture evenly into ramekins. Place pan in oven. Carefully pour enough boiling water into pan to come halfway up sides of ramekins. Bake 30-40 minutes or just until set (mixture will be slightly soft in center). Transfer ramekins to wire rack to cool to room temperature. Cover and refrigerate until well chilled, at least 3 hours or up to 2 days.

Up to four hours before serving, preheat broiler. Pour a little of the syrup of your choice over the top of each ramekin. Place ramekins in jelly roll pan and with broiler rack at the closest position to the heat source, broil custard 2-4 minutes or just until syrup gets bubbly. Serve immediately or refrigerate up to 4 hours. top

20. Father Sarducci's New York Cheesecake (Liberal)
(Ricotta cheese is limited on the strict diet)

8 oz. container ricotta cheese
16 oz. cream cheese softened
8 oz sour cream
One stick butter softened
3 lg. eggs
1 T vanilla
3/4 c Splenda
20 drops stevia
2 T lemon juice (optional)

Process ricotta in food processor until smooth
Add sour cream and mix
Add cream cheese
Add butter, vanilla and sweetener to taste
Add eggs one at a time.

Pour into buttered spring pan.

Bake 350 for one hour. Turn off oven. Then cool in oven with door slightly open for another hour. Keeps in the refrigerator 3-4 days, in the freezer 3-4 weeks.

Top with whipped cream and blue berries sweetened with Splenda top

21. Ice Cream Without an Ice Cream Maker (Liberal)
In a saucepan, melt 1 cube (1/2 cup) butter
Add 1 pint (2 cups) heavy cream and heat until quite warm.
Take off heat and add 2/3 cup (sifted) Wondercocoa & sweetener of your choice to equal 1 1/2 cup sugar & 2 tsp vanilla.

Beat with a mixer for a few minutes (seems to me a blender would work as well) and pour into 2 nonstick icecube trays (or those juice pop things or whatever small thing would work for you :-). Insert toothpicks after an hour or so if you are so inclined...freeze for a few more hours. top

22. Rachel's Key Lime Pie (Strict)
1 8 oz package of cream cheese, softened
2 large eggs, beaten
1/2 cup whipped cream
about 4 tablespoons of splenda
A few drops of splenda (natural herb sweetener, available in health food stores)
juice of 2 limes
gratings of 1 lime rind
2 egg whites
Garnish - lime slices

In a bowl, beat together the cream cheese, 2 eggs, splenda, lime juice and lime rind. Add more splenda or stevia to this mixture until it is sweet enough for you. In another bowl, whip the cream. In another bowl, whip the egg whites to stiff peaks. Fold ingredients of three bowls together. Put on top of pie crust. Bake at 350 for 30 minutes or until outside is slightly golden.

Crust:
1/2 cup finely ground roasted almonds (you can use a food processor or put in a baggie and run over with a rolling pin until finely ground. If your almonds are not roasted you can spread them on a cookie sheet and roast at 350 for about 8 min. or until they smell good)
1/4 cup whey protein powder
3 packets Splenda
1/2 stick butter, melted

Top with more yummy whipped cream when cool. To make sugar free whipped cream, I add some vanilla, some splenda, and a few drops of Stevia (A natural herb sweetener, available in health food stores) top

23. Fudgesicles (Strict)
This is for those of you without ice cream makers. It is just as good or "better" than Atkins.

1/2 cup butter
2 cups heavy cream
2/3 cups sifted Wondercocoa
Sweetner to equal 1 1/2 cups sugar
2 tsp. vanilla

Melt butter in a saucepan. Add cream and het until quite warm. Remove from heat and add Wondercocoa, sweetener and vanilla. Beat with a mixer for a few minutes (seems to me a blender would work as well) and pour into 2 nonstick icecube trays. Put in freezer. You can isert toothpicks after an hour or so if you are so inclined. Freeze for a few more hours. top

24. Ice Cream & Strawberry Pie (Strict)
1 small pkg. sugar-free gelatin (raspberry is suggested)
1 pint heavy cream
1-8 oz. pkg. cream cheese, softened
1/4 cup Splenda (or your choice of sweetener)
1 quart strawberries, sliced (you may want to reserve some for garnish)

Dissolve gelatin with 3/4 cup boiling water. Stir in 1/3 cup cold water. Put in freezer for about 15-20 minutes, just enough time before it starts to gel. When the gelatin is ready, whip the heavy cream until stiff (not dry). Fold in cream cheese and Splenda. Fold in gelatin. Stir in strawberries. Put in pie plate and let chill until firm, about 2 hours.
You can put this in a nut crust if you like. See Key Lime pie recipe. top

25. Strawberry Mousse (Strict)
1 small box sugar-free Jell-O strawberry flavored
1 cup boiling water
1.5 cups whipping cream
16 oz of cream cheese, softened

Dissolve the Jell-O in 1 cup boiling water. Whip the cream and refrigerate. Cream the softened cream cheese. Slowly add half of the dissolved Jell-O to the cream cheese while mixing on low speed. When blended add the rest of the Jell-O. Next add the whipped cream. Spoon into fancy glasses or refrigerate in one medium sized bowl. In about 2 hours you will have Strawberry Mousse. top

26. Beth's Chocolate Chewy (Strict)
1 absolutely heaping teaspoon WonderCocoa
2 T. whipping cream (can vary it)
Sweetener (I use Atkins syrups since they have no carbs. Watch out for dry Splenda, it adds up) to taste.
About 2 1/2 scoops of Biochem ultimate undenatured whey powder- Vanilla (I order cheaper from carbsmart.com
a few t. of decaf coffee (saved from breakfast!)
Coconut or nuts, depending on preferance

Mix the cocoa, whipping cream, sweetener, and powder, using the decaf to get it to the consistency you like. It can be thinner, like a thick pudding, or it can be thick enough to roll into balls, almost. Put in around 1 T. unsweetened coconut or your allowance of nuts.

I even ordered powdered cream to take the mix on vacation, put it in individual little freezer bags, and added water, carefully keeping the bag closed and mixing it by "kneading". If I am going out to teach and have been swimming (a sure way to have a blood sugar drop) I mix it up at home and take it in a used yogurt plastic thingy and take a spoon. All my friends have heard of Beth's chocolate chewy. top

27. Fluff (Strict)
I originally found this recipe over two years ago. I can't remember who's it was and can't even find the recipe itself. I have modified it so I guess its my recipe now. If anyone knows who originally came up with this, please let me know. I just love the stuff and don't care who gets the credit.

2 8 oz pkgs. cream cheese
1 1/2 Cups heavy cream
1 4 serving pkg. sugar free fruit flavored Jell-O
1 cup boiling water
Dash of vanilla
Shake of Splenda

Set the cream cheese out to soften. Completely dissolve jello in the boiling water. Whip up the whipping cream until stiff, adding the dash of vanilla and shake of Splenda. I usually wait until the cream is taking shape before adding the Splenda, it helps to make it thicker. Put the whipped cream in the fridge until needed. Whip the cream cheese with your mixer (no need to clean your beaters when done in this order). Slowly mix in a bit of the dissolved jello. This part can be messy if you add all the dissolved jello at once or too much jello at first. Keep adding slowly until all the jello and cream cheese is smooth. This will be a thin mixture. Get the whipped cream back out of the fridge and fold it into the cream cheese/jello mixture a little at a time so the whipped cream doesn't lose too much volume. You can leave this in the bowl, or divide into about 9 ramekins. Cover and chill. Lick the beaters. top

28. Fast Fluff (Strict)
1 1/2 Cups heavy whipping cream
Dash vanilla
Shake of Splenda
2 8 oz pkgs. cream cheese
2 tubs Jell-O Sugar Free Low Calorie Gelatin Snacks

Whip whipping cream until stiff, add dash of vanilla and shake of Splenda. Set aside. In a 2nd bowl, slowly blend cream cheese and Jell-O together. Increase speed until this is well blended and fluffy. Fold whipped cream into cream cheese/jello mixture a little at a time so the whipped cream doesn't lose too much volume.Cover and chill (if you have a lot of will power). You can also make this with dry SF Jello. Do the recipe the same way just add dry sugar free Jello to the cream cheese. top

29. Vanilla Cheesecake (Liberal)
(Nuts are limited on the strict diet)

Need a cheesecake that's guaranteed not to crack? Cracking is due in large part to temperature fluctuations inside and outside your oven. But baking a cheesecake in a hot-water bath (or bain-marie) provides uniform heat distribution. The moist oven heat will also produce a cake with a wonderfully rich and creamy texture. Pro tip: Always wrap the spring form pan with a double thickness of foil (preferably heavy-duty) to make it watertight. When adding hot water to the roasting pan, use a teapot or large liquid measure, taking care not to pour any water into the batter. Prep time: 20 minutes plus standing and chilling. Baking time: 1 hour. Degree of difficulty: moderate.

CRUST
1-1/4 cups whole blanched almonds, toasted and finely ground
3 tablespoons Splenda
6 tablespoons butter or margarine, melted

FILLING
1 vanilla bean, split, or 2 teaspoons vanilla extract
4 packages (8 oz. each) cream cheese, softened
1-1/2 cups Splenda
4 large eggs, at room temperature
1/3 cup sour cream

Whole and sliced fresh strawberries, for garnish
1/4 cup Splenda

1. Heat oven to 350 degrees F.
2. Make crust: Combine ground almonds and butter in bowl until crumbs are evenly moistened. Press mixture into bottom (only the bottom) of a 9-inch springform pan. Bake
until golden brown, about 8 minutes (watch carefully). Cool on wire rack. Wrap bottom and side of pan with heavy-duty foil. Set aside.
3. Make filling: Reduce oven temperature to 325 degrees F. Remove seeds from vanilla bean with tip of small paring knife or spoon; set aside. (Place bean in a canister with
Splenda to make vanilla Splenda.) Beat cream cheese in mixer bowl on medium-high speed, 3 minutes. Scrape side of bowl with rubber spatula. Beat in vanilla seeds. Gradually beat in Splenda, scraping sides of mixer bowl with rubber spatula. Add eggs, one at a time,
beating just until blended and mixture is completely smooth. Stir in sour cream and vanilla extract, if using. Pour filling into prepared pan. Place pan in a larger roasting pan and carefully add enough hot water to come halfway up side of spring form pan.

4. Bake 1 hour. Turn off oven. Let cheesecake stand in oven 1 hour. (Do not open door.) Remove from water bath and cool on wire rack 1 hour. Cover cheesecake and refrigerate 6 hours or overnight.

5. Remove ring from pan. Transfer cake to a flat serving plate. Garnish top of cake with whole strawberries, and serve with sliced strawberries, if desired. Makes 12 servings. top