Desserts
Almond Mousse Supreme

    1/2 cup whipping cream
    1 cup warm tap water
    1 pkg plain gelatin
    1 (15 oz.) whole milk ricotta cheese
    1 tsp almond extract
    1 tsp vanilla extract
    Sugar substitute to taste (one of many great new and old brands that are now plentiful)
    1/4 tsp salt

1. Mix cream with 3/4 cup of water. Place gelatin in the remaining 1/4 cup water, soften and heat until gel is dissolved.
2. Place cream and water in blender then add all the rest of the ingredients and blend at least 5 minutes on the highest setting until like cream.
Divide into 6 serving dishes.

Top with whipped cream and a teaspoon of fruit or berry on the top.
Carbohydrates: approximately 3 grams per serving
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Bavarian Coffee Cream

A great dessert—simple and really different for a semi-low carb with flavor!

    1 envelope unflavored gelatin
    1 tablespoon cold water
    4 ounces sugar (I know, the dreaded stuff . . . Grrrr)
    4 egg yolks
    2 cups milk
    3 tsp. instant coffee
    2 tsp. boiling water
    2 cups heavy cream

1. Dissolve unflavored gelatin in cold water.
2. Cream the sugar and egg yolks.
3. Bring the milk to a low boil in a saucepan. Slowly pour the boiling milk over egg mixture. Return to saucepan. Stir with a wooden spoon over low heat until the mixture coats the back of the spoon. Do not allow to boil.
4. Dissolve the instant coffee in the boiling water. Stir in the gelatin and coffee into the custard. Strain into a bowl. Cool mixture.
5. Whip the heavy cream to a medium peak.
5. Fold into the cool custard. Pour in a decorative mold.
Refrigerate for 2 hours or longer.
To unmold: dip mold in hot water for a few seconds. Invert onto a serving platter. Serve cold.

Makes 10 servings Back to top

Carrot Banana Spice Cake

    1/2 cup butter (1 stick) softened at room temperature
    1/2 cup cream cheese (full fat) softened
    1 cup granulated Splenda®
    1/2 cup Diabetisweet®
    1 tsp brown SugarTwin® *
    5 eggs, at room temperature
    2 cups almond flour
    1 tsp baking powder
    1 tsp cinnamon
    1/8 tsp ground cloves
    1/2 cup shredded carrot (slightly softened in a dry nonstick pan using a bit of butter)
    2 tsp. sugar free banana extract
    1 tsp sugar free vanilla extract

Preheat oven to 350°F.
1. Cream the butter, cream cheese, and sweeteners together well.
2. Add the eggs, one at a time, beating well after each.
3. Mix almond flour with baking powder and spices.
4. Add to egg mixture a little at a time while beating.
5. Add carrots, and banana and vanilla extracts.
Pour into greased 9"-10" Spring form pan (or 9" round cake pan) and bake for 50 to 55 minutes.

*Cyclamate version works best. If you have only Saccharin version and find it bitter, substitute 1/2 teaspoon molasses instead. Adds 1/2 carb gram per serving.

Also excellent with 1/2 cup chopped walnuts or hazelnuts added!)

Makes 9 servings.
Carbohydrates: approximately 6.2 grams per serving.
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Chocolate Peanut Butter Drops

    1 oz unsweetened chocolate
    1/3 cup chunky peanut butter
    2 Tbls butter
    1/3 cup whole milk ricotta
    12 packets Equal
    1 tsp pure vanilla extract

1. Using a micro safe bowl, melt the chocolate, peanut butter, and butter in the microwave. Stir well to combine.
2. Add the ricotta, sweetener, and vanilla extract, stir again, and drop by the tablespoon on waxed paper. (You should make a dozen drops)
3. Chill until firm, at least 1 hour. Keep in the refrigerator.

Makes 12 servings
Carbohydrates: approximately 2 grams per serving
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Chocolate Chipper Cheesecake

    Crust
    1/4 cup almond or walnut flour (finely ground nut meal)
    4 Chocolate Biscotti Cookies - finely crushed
    2 Tbls Splenda
    4 Tbls butter - melted

    Filling
    5 (8-oz) packages full fat cream cheese, softened
    1 cup Splenda®
    1/2 cup DaVinci Sugar Free Vanilla Syrup
    1 Tbls vanilla extract
    3 eggs
    1 Tbls oat flour
    1/2 cup sour cream
    1 cup Sugar Free Chocolate Chips

Preheat oven to 350°F.
1. Mix the crust ingredients and press into bottom of spring form or cheesecake pan.
2. Mix the ream cheese, sweetener, syrup, and vanilla extract with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Blend in oat flour and mix again. Then blend in the sour cream.
3. Add the chocolate chips and stir in gently with a large spoon (not the mixer!) and pour over the crust. (If you like, reserve some chips for the top of cake. When cake begins to "set," sprinkle additional decorative chips over top and finish baking.)
4. Bake for 1 hour and 5 to 10 minutes or until center is almost set. Run knife
around the rim of the pan to loosen cake and allow to cool before removing the spring form pan ring. Refrigerate overnight.

Total carbs in cake: 102
Carbohydrates: approximately 5.1 grams per slice at 20 servings, and 4.2 grams per slice at 24 servings
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Fudgy Chocolate Cake

Ha! Okay, this is not utopia, but if you are now on maintenance, this is well within the guidelines, especially if you fudge on the guidelines. Yes, it's flourless. :)

1/2 cup water
1/4 tsp salt
1 cup Splenda®
8 oz unsweetened chocolate
1 cup unsalted butter
6 eggs
boiling water

Preheat oven to 300°F. Grease one 10-inch round cake pan and set aside.
1. Using a small saucepan over medium heat, combine the water, salt, and Splenda. Stir until completely dissolved, set aside.
2. In the top half of a double boiler or in microwave, melt the chocolate.
3. Pour the chocolate into an electric mixer bowl.
4. Cut the butter into pieces and beat the butter into the chocolate, one piece at a time. Beat in the sweetened water.
5. Slowly beat in the eggs, one at a time. Pour the batter into the prepared pan.

Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan. Bake cake in the water bath at 300°F for 45 minutes.

Note: The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Makes 10 servings
Carbohydrates: approximately 4 grams per serving
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Ginger Pumpkin Snack Cake

    3/4 cup soy protein isolate or whey protein (not whey powder)
    1/4 cup oat flour
    1/4 cup vital wheat gluten flour
    1 tsp baking powder
    2 tsp. cinnamon
    1/4 tsp ground cloves
    1/4 tsp nutmeg
    1/8 tsp ginger or mace
    1/4 tsp salt
    1-1/2 cups Splenda®
    4 eggs, beaten
    1 15-oz can pumpkin (not pumpkin pie filling)
    2 tsp. liquid sweetener
    1 tsp vanilla extract
    3/4 cup light olive oil or sweet almond oil

Preheat oven to 350°F.
1. Mix dry ingredients in large mixing bowl. Set aside.
2. In medium bowl, mix together eggs, pumpkin, liquid sweetener, extract, and oil.
3. Add to dry ingredients and mix well.
4. Pour into greased sheet cake pan and bake for 25 to 30 minutes being careful not to overbake (remember: ovens and baking dishes vary!)

When cool, top with whipped cream, or eat as snack cake squares.

12 squares servings
Carbohydrates: approximately 4.5 grams per square.
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Heavenly Low Carb Cheesecake

Heavenly . . . it's out of this world . . . promise . . . really . . . trust me on this . . . ;)

    1/2 cup heavy cream
    5 large eggs (must also be at room temperature)
    3/4 cup Splenda
    1-1/2 tsp vanilla extract
    5 packages (8 oz ea.) cream cheese (must be at room temperature)

Preheat the oven to 350°F
1. Spray a spring-form pan (they are easy to find, and great for cookies, so get one if you don't have one) with a non-stick spray.
2. In a large mixing bowl, beat the cream, eggs, sweetener, and extract.
3. Add cream cheese in 2 oz chunks for easier beating, making sure to get all of the lumps out..
4. Pour into the pan and bake for 50 to 55 minutes. You must be careful to cook this all the way through, test with toothpick. Chill completely, or leave in the fridge overnight. It is much better the next day anyway.

Add whipped cream topping and/or any kind of berries . . . or nothing at all . . . yummmmm

Carbohydrates: approximately 9 grams per slice with 12 slices per pie Back to top

Low Fat Macadamia Amaretto Cheesecake

    Crust
    2/3 cup graham cracker crumbs
    1 large egg white
    1 Tbls butter (melted)
    2 Tbls Macadamia nuts (crushed)

    Filling
    1/2 lb nonfat cream cheese
    1/2 lb reduced fat cream cheese
    2/3 cup white granulated sugar
    2 large egg whites
    3 Tbls all-purpose flour
    1/2 tsp salt
    1/2 tsp vanilla extract
    2 Tbls amaretto liquor

Preheat the oven to 350°F

Crust
1. Spray or wipe a 6-inch spring form (cheesecake) pan with vegetable oil.
2. Mix melted butter; stir in with the graham cracker crumbs and egg white with a wooden spoon in a bowl.
3. Add the crust to the pan and patting it along the bottom and sides of the pan, approx. 2" + high.
4. Press the Macadamia nuts on the sides and bottom of the crust. Chill crust at least an hour, or until ready to add the filling.

Filling
1. Microwave cream cheese on high for about 30 seconds. Using an electric mixer, blend the sugar and the cream cheese in a bowl until it forms a uniform structure.
2. Add egg whites and remaining ingredients and blend until smooth.
Pour the batter into the cheesecake pan and bake for 35-40 minutes.
Cool and serve

Makes 8-10 slices
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A Nutty LowCarb New York Cheesecake

    Crust
    4 Tbls unsalted butter
    2 cups Macadamia nuts
    2 tsp brown sweetener, like Brown Sugar Twin®
    Pinch of cinnamon
    Pinch of salt

    Filling
    2-1/2 lbs cream cheese, at room temperature
    5 Tbs. granular sweetener, like Sugar Twin®, or Splenda®
    Pinch of salt
    1/2 cup sour cream
    2 tsp fresh lemon juice
    2 tsp pure vanilla extract
    2 large egg yolks
    6 large eggs

Preheat the oven to 500°F.
Line the bottom of a 9-inch spring form pan with parchment paper and coat the inside of the pan with soft butter.

Crust
1. Melt the butter.
2. Put the nuts into to a food processor and pulse until finely chopped. Add the melted butter, as well as the sweetener, cinnamon, and salt and pulse to combine. Pat evenly into the bottom of the spring form pan. Place in the fridge.

Filling
1. In a food processor or mixing bowl, beat the cream cheese until smooth. Add the sweeteners, salt, sour cream, lemon juice, and vanilla and process or beat until combined. Add the egg yolks and then the eggs, two at a time, beating until incorporated before you add the next two. Remember to scrape the bowl frequently while you are mixing.
2. Carefully pour the filling over the chilled crust and place the spring form on a rimmed baking sheet or larger pan. Bake for 10 minutes, then reduce the temperature to 200°F and continue baking for 1-1/2 hours. Do not open the door! The cheesecake should still look soft in the center.

Transfer to a cooling rack. After 5 minutes, run a paring knife around the outside of the cheesecake to loosen it from the pan. Continue cooling to room temperature. You can serve it right away, or chill. Back to top

Peanutty Chocolate Fudge

    8 oz cream cheese
    1 tsp any quality peanut butter
    6 pkt Splenda®, or any of the other sweeteners on the market today.
    1 oz unsweetened chocolate
    1/4 cup whipping or heavy cream

1. Soften the cream cheese and peanut butter in microwave for approx. 2 minutes, stopping and stirring at 1 minute intervals.
2. Melt the chocolate in the microwave in a separate bowl until creamy.
2. Combine chocolate with cream cheese mixture and whisk in sweetener and cream.
3. Pour into buttered or greased glass pan and chill at least 4 hours.

This recipe is really gooey, if you prefer a bit firmer and easier to cut cleanly, freeze for about 30 min, then cut into squares and enjoy the heck out of them!

Cut into 16 pieces
Carbohydrates: approximately 2.5 carbs per piece.

Sponge Cake Italiano

    5 eggs, separated
    5 Tbls Splenda®
    1 Tbls plus 1 tsp vanilla extract
    1 tsp grated lemon peel
    3 Tbls Soya powder or soy flour*
    4 Tbls heavy cream
    1/2 tsp cream of tartar

Preheat oven to 325°F.
1. Place the egg yolks and sweetener in a bowl. Beat with electric mixer until well blended.
2. Add the vanilla extract and lemon peel.
3. Continue to beat and add soy flour one tablespoon at a time. Stir in heavy cream.
4. Beat egg whites in fresh bowl with cream of tartar until stiff but not dry.
5. Fold yolk mixture into egg whites. Be careful not to break down egg whites - so fold carefully and slowly.
Turn into greased 9" cake pan and bake at for 30 minutes or until cake tests done.

* Soya powder is much finer than soy flour, so a lighter cake will result. Back to top

Zippy Zuccotto

Ok, ok, I know it has chocolate, soon no one will need it... :^)

    1 Italian sponge cake (recipe above)
    1/2 cup hazelnuts
    1/4 cup water
    1/2 cup Splenda®
    1/4 cup liqueur of choice (raspberry works well)
    2 cups heavy cream
    1/4 cup icing sugar
    4 oz dark chocolate, coarsely chopped
    1 pint raspberries (pus extra to decorate)

    Chocolate Icing
    9 oz dark or semisweet chocolate
    1-1/2 cups heavy cream

Preheat oven to 350°F.
1. Toast the hazelnuts on a baking sheet for 10 minutes. Remove from the oven, and place in a kitchen towel. Rub the nuts inside the towel to remove their skins.
Coarsely chop, and set aside.
2. Mix together the water, 1/2 sugar substitute, and liqueur in a small pot. Bring to a boil, and stir until the sugar is dissolved. Remove from the heat and cool.
3. Line a deep bowl that is 9 inch in diameter, and 5 inches deep with plastic wrap. Cut the rectangular sponge cake into 9 squares, and then cut each square in half diagonally, creating 18 pieces of sponge cake in total. Brush both sides of the sponge cake with the liqueur mixture, and fit them together in the lined bowl so the mold is completely lined. If you have any spaces visible, use spare pieces of the sponge cake moistened with the syrup to fill in the holes. Trim the top edge of the bowl evenly, and place it in the refrigerator while you prepare the filling.
4. Place the 2 cups of heavy cream with the icing sugar in a bowl, and beat with an electric mixer until the cream is in stiff peaks. Carefully fold in the hazelnuts, chopped chocolate and raspberries. Remove the mold from the refrigerator, and spoon the filling into the lined mold. Place the round cake on top of the filling, cover everything with plastic wrap, and refrigerate 12 hours.
5. Chop the chocolate finely, and place it in a bowl. Cook the cream until bubbly, and then pour it over the chocolate mixture. Let this mixture sit for 5 minutes, and then stir it until it is smooth.
6. Leave sitting at room temperature. It will get thicker as it sits, but you need a mixture that is spreadable, but thick enough to nicely coat the bottom of the mold.
7. Remove the plastic wrap, place the cake on a wire rack top side down so the rounded end is on top, and remove the bowl. Place the wire rack over a baking sheet to catch the drips. Using a ladle, spoon the chocolate icing or ganache over the cake coating the entire surface.

Decorate with extra hazelnuts and raspberries and serve. Back to top

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