Dessert

Chocolate Amaretto Fudge

¾ stick of unsalted butter

1 unsweetened chocolate baking square

2 TB Ground flax seeds

½ cup almond butter

2 oz cream cheese, softened

1 cup granular Splenda

2/3 cup chocolate protein powder

Optional:

2 TB Amaretto SF syrup

½ cup slivered almonds

½ cup unsweetened shredded coconut

Melt butter, almond butter, and chocolate square in the microwave for about a minute, stir. If not smooth, microwave a little longer. Once smooth, add the cream cheese and whisk/heat until smooth. You may add your SF syrup here if you like or wait until the end.

Put all dry ingredients together in a mixing bowl, blend well.

Combine both mixtures and mix until well blended (no dry spots, no excess moisture).

Line a pan or tin with parchment paper or plastic wrap, then press the fudge  into the pan on top of the paper/wrap. You can use another piece on top to press it more firmly without getting your hands in it.

Cover and refrigerate for 6 hours. You can freeze if you are in a time crunch but it tends to turn out wetter that way.

Use only unsalted butter, used salted once, waaaay too salty.

Peanut butter can be used in place of almond butter if that is your preference.

I use the amaretto syrup for this, but you can experiment with any flavor you desire.

Whipped Brains

2 packets gelatin

2 cups cottage cheese

12 oz frozen berries, thawed

Water

¼ cup granular sweetener

¼ cup SF syrup

8 oz whipped topping

1 cup chopped nuts

Thaw berries, save the juice. Add syrup and enough water to berry juice to make 1 cup. Bring mixture to a boil and add granular sweetener and gelatin packets, stir well. Remove from heat, mix in cottage cheese at about a half a cup at a time. Your mixture will be lumpy. If you do not want lump use greek yogurt or puree your cottage cheese, but what’s the fun in pureed brains?

Let set in fridge for 40-60 minutes, then mix in whipped cream, berries, and nuts. Refrigerate or freeze, up to you. Makes great popsicles, see Teddi’s Yogurt Fruit Pop Recipe for another variation.

Teddi’s Yogurt Fruit Pops


1 cup Boiling Water
1 Small Box Sugar Free Jello (4 serving size)
6 oz Nonfat Greek Yogurt, Plain
1 oz Sugar Free Syrup
4 oz No Sugar Added Fruit Puree

Pour boiling water slowly over jello mix. Stir till dissolved. Set aside. Mix yogurt & syrup together until well combined. Add fruit puree to yogurt mixture, mix well. Add jello to yogurt mixture, mix well.
Place in fridge for ½ hour. Remove from fridge and pour into Popsicle molds. Place in freezer for 6 hours until set. Remove according to mold manufacture directions.

Make 8 – 2 oz Popsicles.

Apple Cinnamon Flourless Cake by Jenna

1 can of rinsed & drained chick peas

1 cup liquid egg whites

¾ cup applesauce (no added sugar)

1 box vanilla pudding mix (sugar free, instant)

0.7oz freeze dried apples (2 snack bags, Costco)

1 cup chopped walnuts

5 scoops Cinnamon protein powder (SDC About Time)

1-1/4 cups Splenda

1 tsp baking powder

¼ tsp salt

½ tsp baking soda

Cinnamon, Nutmeg, Chinese 5 spice to taste

Blend chick peas, egg whites, and applesauce in a food processor until smooth.

Crush freeze dried apples into small pieces.

Combine all dry ingredients and add to the wet ones, stir until smooth, or you can blend, but if you do, leave out the apples and walnuts, stir them in by hand at the end.

Bake at 325 for 40-45 minutes

Optional frosting:

1 small container cool whip

4-8oz cup skim milk (use 4 for thicker frosting)

1 container pudding mix (cheesecake is great)

Combine all ingredients, mix well, refrigerate until set, spread on cake when serving.

Nuts for Chocolate Flourless Cake by Jenna

1 can of rinsed & drained chick peas (or black beans)

1 cup liquid egg whites

¾ cup applesauce (no added sugar)

1 box chocolate pudding mix (sugar free, instant)

¾ cup sliced almonds

¾ cup chopped walnuts

1 cup carob chips

3 scoops chocolate protein powder (nectar sweets chocolate truffle)

1-1/4 cups Splenda

1 tsp baking powder

¼ tsp salt

½ tsp baking soda

Blend chick peas, egg whites, and applesauce in a food processor until smooth.

Combine all dry ingredients and add to the wet ones, stir until smooth, or you can blend, but if you do, leave out the nuts and chips, stir them in by hand at the end.

Bake at 325 for 40-45 minutes

Optional frosting:

1 small container cool whip

4-8oz cup skim milk (use 4 for thicker frosting)

1 container pudding mix (cheesecake or chocolate are great)

Or try 4 tb chocolate PB2 instead of pudding mix

Combine all ingredients, mix well, refrigerate until set, spread on cake when serving.

LOW CARB SNICKERDOODLES

½ cup butter, softened (1 stick or 1/4 pound)

4 ½ ounces almond flour (1 cup plus 2 tablespoons)

½ cup granulated Splenda or Stevia (I used Stevia)

½ cup liquid sweetener (I used Skinny Syrups Caramel Pecan)

*can use 1 total cup granulated sweetener, I only used the liquid for the added flavor*

1 egg

½ teaspoon vanilla

¼ teaspoon baking soda

¼ teaspoon cream of tartar

Cinnamon Coating:

2 tablespoons granulated Splenda or Stevia

1 teaspoon cinnamon

Put all of the ingredients except for the cinnamon coating in a medium mixing bowl. Mix well with a spoon until you have a creamy dough. Cover the bowl and chill for 1 hour. Meanwhile mix the granular sweetener and cinnamon in a small dish.

Preheat the oven to 350º.

Roll walnut sized dough balls and press into cinnamon/sweetener blend, turn over and coat other side as well, place cookie on lined cookie sheet (parchment paper works best).

If you work quickly the dough should stay firm enough to work with. If it seems too soft or crumbly, just place back in the freezer briefly. IF making multiple batches, refrigerate or freeze dough not currently in use.

Bake 15 minutes until golden brown. Remove the cookies to a cooling rack and cool completely before serving. They are very fragile while they're warm.

Recommended storage in fridge or freezer, cookies are fragile.