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Desserts 2



  Frozen Peppermint Patties

 20 Servings
      1 pk Unflavored Gelatine
      1 T  Water,Boiling
      1 c  Heavy Cream
      3 dr Peppermint Flavor
      1 oz Cream Cheese
      1 oz Chocolate,Unsweetened,
           -Melted
     10    Splenda
    1/2 t  Vanilla Extract

Soften Geletine in the boiling water. Add all ingredients in to a
blender and blend well. CHill for 10 minutes and spoon onto parchemtn
paper and freeze. Pack in an airtight container.


Per Serving: 33 Cal (84% from Fat, 3% from Protein, 12% from Carb); 0 g
Protein; 3 g Tot Fat; 1 g Carb; 0 g Fiber; 5 mg Calcium; 0 mg Iron; 7
mg Sodium; 10 mg Cholesterol


 Orange Poppy Seed Cheesecake

Yield: 12 Servings

----- CRUST----
1 1/2 c Almond FLour
3 T Splenda
1/2 t Ginger,Ground
6 T Butter,melted
----- FILLING ----
24 oz Cream cheese,Softened
4 lg Eggs
1 1/4 c Splenda
1/2 c Sour cream
2 T Poppy seeds
1 oz Orange extract
1 T Vanilla extract
1/4 t Ginger,Ground

Combine almond flour, splenda and ginger in a small bowl. With
a fork, stir in butter until crumble. Press crumb mixture onto bottom
and 1 inch up sides of lightly greased 9 inch springform pan.
With an electric mixer, beat cream cheese until fluffy. Add eggs,
beating after each addition. Beat in splenda. Add remaining
ingredients and beat until smooth.
Pour cheese mixture into crust. Bake in 325 degree oven for 1 hr.
and 15 minutes., or until lightly browned on top and almost set. Cool
1 to 2 hours. Cover and refrigerate overnight.
To serve, remove pan sides from cheesecake. Garnish with whipped
cream and orange slices. Cut into wedges.

Per Serving: 378 Cal (82% from Fat, 10% from Protein, 8% from Carb); 10
g Protein; 36 g Tot Fat; 8 g Carb; 2 g Fiber; 118 mg Calcium; 2 mg Iron;
256 mg Sodium; 164 mg Cholesterol


Sugar-Free Chocolate Fudge

Yield: 16 Servings

16 oz cream cheese,softened
2 oz unsweetened chocolate
24 Splenda Packets
1 t vanilla
1/2 c pecans,chopped

In a small mixing bowl, beat the cream cheese,
chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour
into an 8-inch square baking pan lined with foil. Cover and refrigerate
overnight. Cut into 16 squares.

This recipe is from the Dec/Jan 95 issure of Taste of Home
Per Serving: 144 Cal (83% from Fat, 7% from Protein, 10% from Carb); 3
g Protein; 15 g Tot Fat; 4 g Carb; 1 g Fiber; 28 mg Calcium; 1 mg Iron;
84 mg Sodium; 79 mg Potassium; 5 ug Folate; 0 mg Vit C; 31 mg
Cholesterol