Chewy Peanut Butter Cookies (Low Carb/Low Fat)

Peanut Butter. I love peanut butter. 

Most of the healthier, more diabetic-friendly peanut butter cookies that I've tried have been brittle, a little bitter, or lacking good peanut-buttery flavor. 

But then I made these cookies and they are perfect.

One time when I made them, I baked them a little too long, and they were still soft and chewy. Another time I left them out on a plate without covering them, and was sure they were going to be hard, but they were still soft and chewy. I even made a big batch of these for my Diabetic brother for his birthday, and when he was trying to be a "good diabetic" with limiting himself only 2 each day, he still had some left a week later, and guess what? They were still soft and chewy.

In case you haven't gotten the message, these cookies are very soft and chewy, no matter what.

Chewy Peanut Butter Cookies:
Makes 20 cookies

1 cup creamy peanut butter
1/3 cup honey
1 egg
1/2 tsp baking soda
1/4 tsp natural sea salt

Preheat the oven to 350 degrees F. Mix all the ingredients together until you have a sticky dough. Drop level cookie scoops onto a  baking sheet lined with parchment paper. (Don't press with a fork)
Bake for 10-12 minutes. Remove from oven and let cool completely on the baking sheet. Halfway through the cooling process, press criss-crosses into the cookies with a fork if desired.
On a side note, the cookies will firm as they cool.

For 1 cookie: Calories 95, Total Fat 6g, Sodium 365mg, Carbohydrates 7g, Protein 3g

Cranberry, Pear and Apple Crisp (Low Carb/Low Fat)

Ready for some more holiday goodness?!

There's nothing more satisfying than eating a dessert that is so sweet and delicious that you can't resist scooping another spoonful into your mouth, and you allow yourself to because it is healthy...

Welcome one such dessert into your life.

Apples and pears give this recipe a natural sweetness that hardly any sugar is even needed to enhance said sweetness. Baked cranberries balance the sweet with little bursts of tart flavor. Add some nuttiness with the cinnamon, almond and pecan topping.

I'm salivating just typing about this.

Let's get to the recipe before I wreck my computer with moisture.

Cranberry Pear and Apple Crisp:

Makes 9 servings

2 medium pears

1 large sweet apple

1 cup fresh whole cranberries

2 TBS lemon juice

zest of 1/2 lemon

3 TBS light sugar, divided (sugar/stevia blend)

1/3 cup almond meal

1/3 cup pecan pieces

1/3 cup sliced almonds

1/4 cup coconut oil, melted

1/4 tsp cinnamon

1 tsp vanilla

Preheat the oven to 400 degrees F. Peel the pears and apple, core and cut into 1 inch pieces. Toss pears, apples and cranberries in a bowl with lemon juice, zest and 1 TBS sugar. Set aside. 

In a food processor, add the almond meal, pecans, cinnamon, 2 TBS sugar and coconut oil and chop until fine. Add the sliced almonds and pulse a few times until almonds are slightly chopped. Pour the fruit into a 8x8 baking dish or a 2 qt. casserole dish. Crumble the topping evenly over the fruit mixture. Bake for 25-30 minutes or until fruit is tender.

For 1/9 the recipe: 167 calories, 12g fat, 0g saturated fat, 2mg sodium, 15g carbohydrates,

3g fiber, 2g protein

Pumpkin Mousse (Low Carb/Low Fat)

With all the delicious flavors of Fall, pumpkin mousse is such a quick and delicious dessert for the Holidays.

Yum.

Pumpkin Mousse:
Makes 6 (1/2 cup) servings

1 (1 oz.) package sugar free instant vanilla pudding mix
1/2 cup fat free milk
1/2 cup pumpkin puree
1/2 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp ground ginger
2 1/4 cups light whipped topping, divided
1/4 tsp ground nutmeg

Whisk the instant pudding and milk together and let it set for 2 minutes until it thickens up. Add in the pumpkin puree and spices and mix well. Gently fold in 1 1/2 cups whipped topping until well combined. Divide into 6 dishes (about 1/2 cup per serving). Refrigerate until ready to serve. Before serving, top each dessert with 2 tablespoons of light whipped topping and sprinkle with ground nutmeg.

For 1/2 cup of mousse: 98 calories, 3g fat, .02g saturated fat, 237mg sodium, 13g carbohydrates,

1g fiber, 2g protein

I hope you have a very Happy Thanksgiving this week!!

Greek Yogurt Cheesecake with Pomegranate Sauce (Low Carb/Low Fat)

This cheesecake is so tasty. It's light and refreshing, oppose to other rich and heavy cheesecakes. And the pomegranate sauce makes it so pretty and festive for the holiday season. It's a great option to add to the dessert table on Thanksgiving or Christmas.

And for heaven's sake, it's just so good!

Greek Yogurt Cheesecake with Pomegranate Sauce:
Makes 12 Servings

1 cup finely ground walnuts
1 TBS splenda brown sugar
1/8 tsp ground ginger
1 TBS coconut oil, melted
3 (8 oz. packages) fat-free cream cheese
1 1/2 cups plain non-fat greek yogurt
1/4 cup + 2 TBS light sugar (sugar/stevia blend)
2 tsp fresh lemon juice
zest of 1 lemon
1 tsp vanilla extract
2 tsp unflavored gelatin
1 1/2 TBS cold water
1/2 cup unsweetened pomegranate juice
2 TBS light sugar
seed of 1/2 pomegranate

Preheat oven to 350 degrees F. Grease the bottom and sides of a 10-inch cheesecake pan with removable sides. Cut out a circle of parchment paper to fit on the bottom, and set in the pan after it has been sprayed.
In a food processor, process the walnuts, brown sugar, ginger and melted coconut oil together. Press evenly into the bottom of the pan. Bake the crust for about 10-15 minutes or until it begins turning a light golden brown. Remove and let cool.
In a small heat proof bowl, mix the gelatin and cold water together and set aside to let gelatin get soft. Wash the food processor and then blend the cream cheese, yogurt, sugar, lemon juice, lemon zest and vanilla together until smooth.
Heat about 1/2 inch of water in a small pan over medium heat. Place the bowl with the gelatin in the water and whisk until the gelatin has dissolved, when it is clear (about 3-4 minutes). With the food processor turned on, pour in the warm gelatin mixture and mix well. Pour the filling into the cooled crust. Cover the pan with plastic wrap and refrigerate for 5-6 hours.
In a small sauce pan, add the juice and remaining sugar. Cook over medium heat until the sugar dissolves, about 3 minutes. Remove from heat and let cool.Refrigerate until ready to serve. Then add pomegranate seeds and drizzle over cheesecake slices.

For 1/12 the pie: 159 calories, 6g fat, 2g saturated fat, 318mg sodium, 17g carbohydrates, 

.5g fiber, 12g protein

Low Carb Pumpkin Pie (link to updated recipe)

Last Thanksgiving I posted this pumpkin pie recipe. And I still love it.

But I made a few small changes to make it even lower in carbs and fat, but still just as delicious!

Click on THIS link to see the original recipes with the new updates!

French Apple Tart (Low Carb/Low Fat)

This dessert looks impressive and tastes amazing, but is so simple, which I love. This would be a perfect fall dessert and a great ending to a large Thanksgiving meal.

When you choose naturally sweet apples, opposed to a tart apple, you won't need as much sugar, making it so much lower in carbs.

French Apple Tart:
Makes 12 slices

1/2 cup almond meal/flour
1/2 cup flour
1/3 cup + 2 TBS coconut oil, divided
1/4 tsp salt
1 tsp white vinegar
1 TBS water
3 honey crisp apples, or choice of other sweet apple
2 TBS light sugar (sugar/stevia blend)
1 TBS sugar free apricot preserves, optional

Preheat the oven to 375 degrees F. Grease a 9 inch tart pan.
In a medium bowl, add the almond flour, flour and salt, then with a pastry blender/cutter, cut in 1/3 cup of coconut oil until well incorporated. Then add in the vinegar and water and mix well.
Press the dough into the tart pan with your fingers until it is even. Place in the refrigerator to harden while you prepare your apples.
Peel, core and thinly slice your apples. Layer the apples as desired over the chilled dough in the tart pan.
Sprinkle the sugar evenly over the apples and then dot with the remaining coconut oil. Bake 50-60 minutes until the crust is golden and the apples are cooked through.
If desired, melt the apricot preserves in the microwave and then brush on top of the tart to give it a nice glazed look.

For 1/12 the tart: 139 calories, 11g fat, .2g saturated fat, 51mg sodium, 12g carbohydrates, 

1g fiber, 1g protein

Berry Cream Cheese Tart (Low Carb/Low Fat)

This has to be one of the best things I've made since I started with low-carb eating. It was so delicious, I found myself daydreaming about it.

It's spectacular when you can eat a dessert that is diet food but tastes like nothing resembling diet food.

Seriously. It is seriously good!!

Berry Cream Cheese Tart:

makes 12 servings

Crust:

1/4 cup almond meal

1 TBS splenda brown sugar

2/3 cup walnut pieces

1/4 tsp salt

1 TBS coconut oil, melted

1 egg white

1 TBS water

Filling:

8 oz. fat free cream cheese, at room temperature

1/2 cup C&H light sugar (sugar/stevia blend)

3 eggs

2/3 cup half&half

1/2 tsp vanilla

3 TBS lemon juice

zest of 1 lemon

Topping:

4 oz. blueberries

4 oz. blackberries

4 oz. raspberries

Preheat the oven to 350 degrees F. 

In a food processor, blend the almond meal, brown sugar, walnuts, salt and coconut oil until it is finely processed. Press evenly into a 9-inch tart dish. Mix the egg whites and water and brush over the crust. Bake 15-18 minutes or until golden. Remove from oven, cool slightly, and set in the freezer for 15 minutes. 

Reduce the oven heat to 325.

For the filling, beat the cream cheese until smooth. Add the sugar and mix until thoroughly combined. Mix in one egg at a time. Slowly add the half&half, vanilla, lemon juice and zest and mix well. Pour into prepared crust and bake for 30-35 minutes, or until the mixture hardly moves when you gently shake the dish.

Cool completely in the refrigerator. Top with the berries right before you serve.

For 1/12 of the tart: 184 calories, 12.6 g fat, 15 g carbohydrates, 6 g protein, 207 mg sodium

Apple Zucchini Crisp (Low Carb/Low Fat)

Vegetable.

Fruit.

Nuts.

This dessert may have a healthy ingredient list, but it doesn't lack in sweet and scrumptious taste. It doesn't have the typical taste of a traditional "crisp", but it doesn't disappoint.

Apple Zucchini Crisp:

(Makes 9 servings)

1 cup apples, peeled and thinly sliced

2 cups zucchini, peeled, halved and thinly sliced

1/4 cup Splenda brown sugar

2 tsp cinnamon, divided

pinch of nutmeg

3 TBL lemon juice

1/3 cup almond meal

1/3 cup sliced almonds

1/3 cup chopped pecans

1 tsp vanilla extract

1/4 cup butter, melted

Preheat the oven to 375 degrees F. Toss the apples, zucchini, 1 tsp of cinnamon and the lemon juice together. Pour into an 8x8 inch baking dish. Mix the brown sugar, remaining 1 tsp of cinnamon, nutmeg, almond meal, almonds and pecans together. Stir the vanilla in with the melted butter and pour over the nut mixture. Mix well. Crumble the nut mixture evenly over the apples and zucchini. Bake uncovered for 30 minutes. Top with whipped cream if desired.

For 1 serving: 156 calories, 12 g fat, 10 g carbohydrates, 2.5 g protein, 4.25 mg sodium

Double Berry Ice Cream (Low Carb/Low Fat)

I've mentioned it here before, I'm a sucker for ice cream. It's my weakness. Especially homemade ice cream during the summer.

Most sugar free ice creams are about 24g of carbohydrates for 1/2 cup.

This ice cream is 9g of carbohydrates for 1/2 cup.

And it tastes amazing.

Double Berry Ice Cream:
Makes 12 servings of 1/2 cup

2 cups whole strawberries, tops removed
1 cup raspberries
1/4 cup C&H light sugar
2 cups half & half
1/2 pkg. unflavored gelatin
1 TBL lemon juice

In a small sauce pan, mix the gelatin, sugar and 1/2 cup of the half & half. Heat over medium heat until the sugar and gelatin have dissolved.
Mix in the remaining ingredients. With an immersion blender (or in a regular blender), puree mixture until the fruit is in small chunks, but not completely pureed.
Pour into an ice cream maker and freeze according to manufacturer's directions.

TIP: You can sub the half & half with whole milk. It will be slightly less fat in the counts, but it will be more of a sorbet texture. I tried it both ways, and they both are delicious. But I prefer my ice cream with a little creaminess to it. Just personal preference.

For 1/2 cup of ice cream: 76 calories, 4.6 g fat, 9 g carbohydrates, 1.7 g protein, 16 mg sodium

When substituted with whole milk: 48 calories, 1.4 g fat, 9 g carbohydrates, 2 g protein, 17 mg sodium

Chocolate Pudding Dessert (Low Carb)

This is a dessert I'm sure a lot of people have had. If not, you've been missing out.

 With this, I started out with a recipe I already had and tweaked it until it was lower in carbs, but still tasted just as delicious. It wasn't too hard, and it doesn't taste much different at all. My husband didn't notice the switch, even with this being one of his favorite desserts.

Chocolate Pudding Dessert: (LOW CARB)
makes 15 squares

Crust:
1 1/4 cup pecan pieces
3/4 cup all purpose flour
1/2 cup butter, melted

1st Layer:
8 oz. cream cheese, softened
1/2 cup C&H Light Sugar (sugar/stevia blend)
1 cup Cool Whip

2nd Layer:
1 small package of sugar-free chocolate pudding
1 small package of sugar-free vanilla pudding
3 cups skim milk

3rd Layer:
3 cups whipping cream
1/4 cup C&H Light Sugar
1 tsp. vanilla extract

Preheat the oven to 350 degrees F. Mix the crust ingredients, first stirring together the pecans and flour, and then mixing the butter in with a fork. Press into the bottom of a 9x13 pan. Bake for 20-25 minutes, or until it begins to lightly brown. Cool completely.
Beat the cream cheese until it is soft and smooth. Beat in the sugar until well mixed. Then fold in the Cool Whip. Gently spread over the top of the crust. (I'm not going to lie, it's a bit tricky since the crusty is very crumbly. Spoon the mixture over different sections of the crust first, then gently work it around with a rubber spatula until it is even.)
Beat both pudding mixes with milk until well combined and pour over the cream cheese layer.
Beat the whipping cream, sugar and vanilla until soft peaks form. Spread over the pudding mixture.
Lightly sprinkle (only a little) with finely grated chocolate, if desired, for looks.
Let it set up completely in the refrigerator for at least an hour.
Cut into 15 squares and serve.

For 1 square (1/15 of the dessert): 431 calories, 37g fat, 24g carbs, 5.5g protein

Low Carb Pumpkin Pie

Thanksgiving, my favorite holiday, was yesterday. But all month I have, for the first time ever, been less than excited about it. I was kind of getting down because I knew I'd have to miss out on all the traditional food we normally eat to celebrate; one of the main reasons I love the holiday so much. So after a few pathetic tears, I finally bucked up and decided I'd try to make some lower carb versions of these foods. The main one in point:

Pumpkin Pie.

I attempted to make one a couple of weeks before, and it was NO GOOD. And it aggravated me into not attempting another because it was just so far off that the recipe wasn't even worth working with.

Then, the morning of Thanksgiving, as I'm preparing the turkey and cleaning my house in anticipation of the family coming over, I gave myself a kick in the rear (if that's physically possible) and decided to give it another shot.

Oh boy, I'm so glad I did...

It rocked my world.

Even my pumpkin pie-snob husband took a bite and said, "Hey! It tastes like...pumpkin pie!"

Hallelujah!!

I ran over and gave him a big smack on the lips, I was so excited. So let me share my excitement with you now! No, I won't come to your home and kiss you...I'll just share the recipe with you.

The crust.

Low Carb Crust:

makes 1 pie crust

1/3 cup coconut oil

1/2 cup almond meal/flour

1/2 cup all purpose flour

1/4 tsp. salt

1 tsp. vinegar

1 TBL cold water

In a bowl, combine the almond meal, flour and salt and toss with a fork. Add the coconut oil and blend it all together with a pastry blender/cutter. Make sure it's well combined. Add the vinegar and water and continue to mix with the pastry blender until well combined. Throw it into your pie dish. Don't even bother trying to roll it out...it won't work. (unless maybe you use a whole bunch of flour, but obviously the point of this is trying to scale down the carbs.) Spread it out with your fingers and press it evenly in the dish. Set aside.



UPDATED: I swapped the butter for coconut oil, making it much lower in fat, but it still tastes the same! Win-win!

The glorious filling...

Pumpkin Pie Filling:

1 15 oz. can of 100% pumpkin puree

2 eggs

1/4 cup + 2 TBL C&H light sugar (the all natural sugar & stevia blend You can find this in any grocery store in the baking section)

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

1/2 tsp. salt

a pinch of nutmeg

1/2 cup half & half

Preheat the oven to 425 degrees F.

In a large bowl or kitchenaid, beat the pumpkin and the eggs.

In a small separate bowl, whisk the light sugar, cinnamon, ginger, cloves, salt and nutmeg. Pour into the pumpkin mixture and mix well. Slowly add in the half & half and beat until well mixed.

Pour the filling into the unbaked pie crust. Bake on 425 for 15 minutes. When it's done, cover your crust (ONLY) with foil or with a pie crust shield. Reduce the oven heat to 350 degrees F and bake for 35-40 minutes longer, or until a knife or toothpick come out clean from the center. Remove from oven and let cool.

UPDATED: Before, I had used whipping cream instead of the half & half. The cream almost made the filling too thick, and it also added a lot to the fat counts. With the half & half, the filling is a lot more smoother and much better for the waist line.

Top with Light Whipped Topping

UPDATED: I have started to use light whipped topping. It's lower in carbs and fat, and tastes great! But if you'd like to make your own, use 1 cup whipping cream, 1/4 cup light sugar and 1 tsp. of vanilla extract. But note that the counts just below don't include whipped cream.

For 1/10 of the pie (1 slice): 179 calories, 16.5 g carbs, 13g fat, 4g protein

Now make this during the holiday season, and sneak a bite. I dare you.

Hope you had a Happy Thanksgiving!

Cinnamon Ice Cream (Low Carb)

I have a few custard, sorbet, frozen yogurt and ice cream recipes in the works, because it is my absolute FAVORITE dessert!! I crave it, and when I'm eating it, I always want more. There's always room for ice cream. It just fills in the cracks of a full stomach. But, boy, is sugar free ice cream a hard one to accomplish.

 But this one turned out yummy. Cinnamon has such a warming effect on such a cool treat. Just in time for the leaves changing.

Cinnamon Ice Cream: (LOW CARB)
makes 6 servings of 1/2 cup

1 3/4 cup heavy cream
3/4 cup almond milk (Silk original)
3 egg yolks
1/4 cup + 3 tsp. Truvia (or 3/4 cup stevia for lower carbs at a sacrifice. See more below)
1 tsp. pure vanilla extract
1 tsp. cinnamon

Pour the cream, milk, truvia, and vanilla in a medium sauce pan. If you use truvia, it will be a much higher carb count, BUT it tastes significantly better. If you use stevia, use it from the bag that is a cup to cup equivalency of sugar. But there is a definite after-taste that the stevia seems to give. Doesn't taste nearly as sweet, but it still tastes pretty good, and it has a much lower carb count. (see nutritional facts below)
Heat over medium heat, stirring often, letting it come to a simmer, but not a boil.
Whisk the egg yolks in a separate bowl. Pour a little of the hot milk mixture into the bowl and whisk into the eggs so it will heat the eggs without scrambling them. Pour the eggs into the sauce pan and cook over low heat for 2 minutes, stirring constantly. Remove from heat and whisk in the cinnamon.
Pour the mixture into a bowl and chill for at least 2 hours in the refrigerator.
Once chilled, pour mixture into an ice cream maker and freeze according to manufacturer's directions.
After it is done, either serve (soft serve) or put it in the freezer for almost an hour (but not more) for a thicker ice cream consistency.

For 1/2 cup of ice cream using truvia: 274 calories, 28g fat, 13g carbs, 3g protein

For 1/2 cup of ice cream using stevia: 274 calories, 28g fat, 5.5g carbs, 3g protein