PUMPKIN CHEESECAKE 1 pkg plain gelatin 1/4 c water 8 oz soft cream cheese 1 c heavy cream 1 t vanilla 1/2 c pumpkin puree 1 t cinnamon dash nutmeg, cloves 12 pkts of sweetener Whip 3/4 c cream til very stiff; set aside. Dissolve gelatin in cold water. Heat 1/4 cup cream in a medium bowl in the microwave til very hot. Cut cream cheese in small pieces and add to cream. Add gelatin, vanilla, spices, pumpkin, and sweetener. Beat well with electric mixer. Fold in whipped cream. Line regular size muffin cups with paper and divide mixture evenly among the 12 cups. Refrigerate about 2 hours til firm. Total: 28 carb, 2 fiber (26 NET carbs) 1713 Calories, 161 fat, 28 protein. Makes 12 @ 2.1 carbs, 143 Calories, 13 fat, 2 protein. This is one of my favorites.	CHEESECAKE MUFFINS   1 pkg gelatin (plain) 1 c boiling water 16 oz soft cream cheese 1 t vanilla 16 pkgs Splenda 1 oz unsw. Chocolate, melted (optional) Dissolve gelatin in boiling water and stir well. Cut cheese into small pieces and place in dissolved gelatin. Add melted chocolate (if using) and mix. Add vanilla, sweetener and beat well with electric mixer (2 min. on med/hi). Pour into buttered pie pan or 12 muffin cups. (If using muffin cups, put cupcake paper in cup first). Chill til firm, 2-3 hours. Total 34 carb, 4 fiber (30 NET carbs), 1828 cal, 160 fat, 41 protein. Makes 12 @ 2.5 carbs, 152 Calories, 13 fat, 3 protein.
NO-BAKE CHEESECAKE 1 sm. pkg SF Jello, any flavor 1 c boiling water 12 oz soft cream cheese 1 cup ricotta cheese 12 pkgs Splenda 1/2 cup heavy cream Dissolve gelatin in boiling water and stir well. Blend cream cheese & ricotta in separate bowl with electric mixer. Whip in the Equal. Add gelatin mixture and blend til smooth. Whip the cream to heavy peak stage. Fold in jello mixture. Pour into paper-lined muffin cups and refrigerate til set. Total: 29 carb, 0 fiber, 2077 Calories, 185 fat, 54 protein. Makes 10 @ 3 carbs, 208 cal, 19 fat, 5 protein	CREAMY CHEESECAKE Crust: 2 cups nuts 2 pkts Splenda 3 Tbsp melted butter Filling: 16 oz cream cheese 10 pkts Splenda 3 large eggs 2 teas. vanilla 2 teas. almond extract 1/4 tsp salt 1 cup sour cream Place nuts in food processor; pulse til ground but not paste. Add splenda and butter and pulse to combine. Pour into 9" springform pan and press with fingers on bottom and up sides. Bake at 350 for 10 min. Remove from oven and cool. Place cream cheese and splenda in processor and process til smooth. Add eggs, one at a time, blending well after each. Add extracts and salt; pulse to combine. Add sour cream and pulse to combine. Pour filling into prepared crush. Bake at 350 for 40 min. Turn off oven, let cheesecake cool for one hour without opening door. Chill several hours or overnight. 8 good-size slices @ 11 carb, 4 fiber, 540 cal, 50 fat, 14 protein. If you don't make the crust, counts are 4 carb, 292 cal, 27 fat, 7 protein. This tasted like a real cheesecake, but I felt the crust overpowered it. I used a mix of almonds and pecans, and might just try a sprinkling over the bottom next time.
PUMPKIN CHEESECAKE BARS (Di Bauer) Crust: 1 cup almond flour 1/4 cup brown sugar twin 1/2 cup butter 1/2 cup chopped walnuts Filling: 8 oz cream cheese 1/2 cup splenda 2 eggs 1/2 cup pumpkin 1 tsp vanilla 1/4 tsp nutmeg 1/2 tsp ginger 1 tsp cinnamon Blend crust ingredients in food processor til blended. Press into an 8x8" greased pan. Bake at 350 for 15 min; cool slightly. Meanwhile, make filling: Blend all ingredients until smooth. Pour over crust and bake 35 min til set. Cool and cut in bars. 16 bars @ 3 carbs, .8 fiber (2.2 NET Carbs), 170 cal, 16 fat, 8 protein These were terrific. I used 1 1/4 cup almond flour and 1/4 cup chopped nuts.	KITTY'S PUMPKIN CHEESECAKE 3 eggs 8 oz cream cheese 4 packets Splenda & 4 packets Sweet n'low 1/3 tsp maple extract 1/2 tsp vanilla 1/2 can pumpkin 1 tsp ginger 1/2 tsp nutmeg 2 tsp cinnamon 1/4 tsp salt Blend all ingredients in blender or food processor. Pour into 9" pie pan and bake at 350 for 30 min til knife comes out clean. Cool, refrigerate. Serves 8 @ 4 carb, trace fiber, 140 Calories, 11 fat, 4 protein I had a little extra pumpkin left over from a previous recipe so I put it in, and this was really good - more like a pumpkin pie than cheesecake.

Jello/Pudding

BUTTERSCOTCH FLUFF   8 oz soft cream cheese 1 cup heavy whipping cream 1 cup cold water dash vanilla 2 t pumpkin pie spice sm. pkg SF/FF Butterscotch pudding mix-powder Beat soft cream cheese with electric mixer til smooth. Add cream and beat. Add cold water and beat til thickens a little. Add pudding powder, vanilla and pumpkin pie spice and beat til blended well. Pour into individual cups and refrigerate at least 2 hours. Total: 42 carb, 1 fiber (41 NET carbs), 1745 Calories, 161 fat, 21 protein. Serves 6 LARGE @ 7 carb, 291 cal, 27 fat, 4 protein, or 8 small @ 5 carb, 218 cal, 20 fat, 3 protein. This is our FAVORITE dessert	CREAMY JELLO DESSERT   1 sm. pkg SF jello 1 1/4 cups water 1/2 cup heavy cream Mix jello with 1 cup boiling water, stir til dissolved. Combine remaining water and cream and add to jello. Pour into dishes, chill 4 hours. Will separate into 2 layers. Total 3 carb, 0 fiber,410 Calories, 44 fat, 2 protein.
CHOC. RASPBERRY CHEESECAKE  DEL. sm. pkg SF raspberry Jello 1 cup boiling water 4 oz cream cheese cut in pieces 1 oz unsw. Chocolate 3/4 cup cold water 1/2 cup heavy whipping cream Dissolve Jello in boiling water. Stir in cream cheese. Add melted chocolate. Pour into blender and blend well. Add cold water and cream. Mix in blender for at least 2 minutes. Pour into dishes and refrigerate until firm. 16 carb, 4 fiber (12 NET carbs), 955 Calories, 94 fat, 14 protein. Serves 4 @ 3 carbs, 239 Calories, 24 fat, 3 protein I only had cherry Jello in the house so I used that with two capfuls of raspberry extract. This is terrific.	PUDDING FROZEN DESSERT 8 oz soft cream cheese (8) 1 1/2 cups heavy cream (10) 1/2 sm. pkg SF chocolate pudding-dry powder (16) 4 pkts Splenda (2) Whip together and spoon into cake decorating bag with large tip. Or use baggie and cut one corner off. Make "plops" about cookie size on wax paper lined cookie sheet. Freeze, then transfer to container and keep in freezer. Total 36 carb, 1 fiber (35 NET carbs) 2099 Calories, 205 fat, 24 protein. Makes 30 @ 1.2 carb, 70 Calories, 7 fat, 1 protein.) These are great! Can use any pudding mix. Try vanilla with a fruit flavored extract or Davinci's syrup. I may try 1/2 container of Crystal Light lemonade instead of extract and cut back on Splenda.
LEMON BERRY HEAVEN 8 oz soft cream cheese 1/4 cup Splenda 1/2 cup heavy whipping cream 1 sm. pkg SF lemon jello 1/2 c frozen unsw. Blueberries With mixer, beat soft cream cheese with splenda. Add cream and beat til smooth. Add jello and beat til well blended. Stir in frozen berries. Refrigerate til ready. Total 27 carb, 2 fiber (25 NET carbs), 1285 Calories, 117 fat, 19 protein. Serves 4 @ 6.3 carbs, 321 Calories, 29 fat, 5 protein. This is high in carbs and not for induction! This was real lemony and the berries were a treat, but you could leave them out for a lower carb count.

Desserts

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BREAD PUDDING   3 oz bag plain pork rinds, lightly crushed 2 eggs 1/2 cup heavy cream 1/2 cup water 1/4 cup splenda or AS 1 t vanilla 1 t cinnamon Mix cream, eggs, water, sweetener, vanilla and cinnamon. Butter 1 or 1 1/2 qt. Casserole dish. Put lightly crushed pork rinds in dish and pour liquid over. Preheat oven to 350 and let casserole sit while it preheats so pork rinds can absorb some liquid. Sprinkle with cinnamon. Bake 30-40 min til top lightly browned. Tasts best warm. Total 13 carb, 1 fiber (12 NET carbs), 1065 Calories, 83 fat, 68 protein. Serves 3 @ 4 carbs, 355 Calories, 28 fat, 23 protein	HOT CHOCOLATE   1 t unsweetened cocoa 1 pkg Splenda dash salt dash cinnamon 1/2 cup boiling water 2-3 T heavy cream Place first 4 ingredients in cup. Add water and cream and stir. (Can add a shot of sugar-free syrup). 3 carbs, 1 fiber (2 NET carbs), 164 Calories, 17 fat, 1 protein
BROWNIES 2 eggs 1/2 c butter, softened 1 oz unsweetened chocolate 2 T water 2 T whey protein powder 10 pkts AS 1 oz walnuts, chopped 3 T Davinci's SF chocolate syrup Preheat oven to 350. Cream butter, add eggs one at a time, beating well. Melt chocolate with extract and water (microwave or double boiler). Add melted chocolate, and other ingredients to butter. Mix well. Taste for sweetness and add more sweetener if desired. Grease 9x9" baking pan. Pour batter into pan and bake 15 minutes. Total 19 carb, 6 fiber (13 NET carbs), 1310 Calories, 136 fat, 28 protein. Serves 9 @ 1.5 carbs, 146 Calories, 15 fat, 3 protein.7 These have a good texture, and "chocolately" taste, but aren't real sweet.	LEMON MOUSSE 2 oz soft cream cheese 1/4 cup lemon juice 4 packs of Equal 1 c heavy cream 1 t lemon extract Beat cream cheese and sweetener with mixer til smooth. Slowly add lemon juice and mix til smooth and creamy. Add heavy cream and lemon extract. Beat until fluffy and heavy cream will hold "soft peaks." Refrigerate. Total: 16 carbs, trace fiber, 1062 Calories, 106 fat, 9 protein. Serves 4 @ 4 carbs, 266 Calories, 27 fat, 2 protein.
CHOCOLATE PEANUT BUTTER PARFAITS 1 1/2 cups + 2 T heavy cream 1 cup water 2 T SF chunky peanut butter 1 sm. pkg SF Chocolate pudding mix Add 2 T of cream to peanut butter and stir til blended. Whip 1/2 cup heavy cream, then fold it into the peanut butter. Pour the remaining 1 cup cream and 1 cup water into a mixing bowl. Add pudding mix and beat with wire whisk 2 min. Spoon half the pudding mix into 6 parfait glasses. Cover with whipped cream/peanut butter mixture, top with remaining pudding mix. Refrigerate. Total 49 carb, 3 fiber (46 NET carbs), 1625 Calories, 158 fat, 20 protein. Serves 6 @ 7 CARB, 271 Calories, 26 FAT, 3 PROTEIN. This is rich so you could probably put it into 8 dishes (I used custard cups 'cause I didn't have parfait glasses!), and have 6.1 carbs ea. Also, you can add chopped peanuts, but count the carbs.	CINNAMON BREAD PUDDING 1/3 cup cream 1/3 cup water 1 T butter 1 egg 4 pkgs Splenda 3/4 t cinnamon dash cloves, nutmeg, salt 2 cups cubed low-carb bread * Preheat oven 350. Heat milk and butter in microwave til butter melted; cool slightly. Beat egg til foamy; mix in other ingredients except bread. Mix milk mixture and egg mixture; add bread and stir. Spoon into ungreased 1 1/2 qt. Casserole. Place casserole dish in roasting pan and add 1" hot water into roasting pan. Bake, uncovered, 40-45 min, til knife inserted comes out clean. Total: 14 carbs, 3 fiber (11 NET carbs), 1018 cal, 105 fat, 50 protein. Serves 3 @ 3.7 carbs, 339 cal, 35 fat, 17 protein. * I used my Low-Carb Bread Substitute, but instead of soy protein isolate, I used whey protein isolate. The bread came out very "eggy" and I cut the whole loaf into cubes and used them all for this recipe.
SWEDISH NUTS 1 egg white 2 cups pecan halves 2/3 cup splenda 2 tsp cinnamon 2 tbsp DaVinci SF vanilla syrup Heat oven to 300. Grease a cookie sheet. Mix egg white and pecans til pecans coated and sticky. Mix other ingredients and stir into nuts. Spread out in single layer and bake 30 min til toasted. Total: 51 carbs, 19 fiber, 1500 cal, 146 fat, 20 protein.	CHEWEY BROWNIES 1/2 cup butter 1/2 cup cocoa 1 cup splenda 2 eggs, beaten 1 tsp vanilla dash salt 1/4 cup almond flour 1/4 cup oat flour 1/4 cup chopped walnuts Preheat oven 350. Melt butter. Add cocoa and blend until smooth. Add splenda and vanilla; blend til creamy. Add eggs and beat. Add flour and blend, but don't overbeat. Stir in nuts. Butter and (almond) flour 8x4" loaf pan. Bake 25 min. Total: 72 carbs, 21 fiber (51 NET carbs), 1562 Calories, 137 fat, 54 protein. 8 brownies @ 6 carbs, 195 Calories, 17 fat, 7 protein. These were exceptional. The combination of almond and oat flour made the consistency like real brownies.
TIRAMISU 8 oz cream cheese pkg SF vanilla pudding mix 2 cups heavy cream 1 cup light cream 1/2 cup water 1/4 cup + 1 T SF davinci amaretto syrup 1/4 cup coffee ALMOND FLOUR CAKE Cut cake into cubes, put in serving dish. Mix amaretto and coffee and drizzle over cubes. Whip cream with some splenda. Set aside. Whipe cream cheese. Gradually beat in light cream and water til smooth. Add pudding mix and 1 T amaretto syrup. Beat til blended. Fold in whipped cream and spoon over cake. Refrigerate 3 hours. Serves 8 @ 10 carb, 2 fiber (8 NET), 745 Calories; 74g Fat, 30 protein Original called for 2 cups cool whip. Could probably cut carbs by using only 1 cup heavy cream (which will whip into 2 cups).	CINNAMON CRISPAS 3 oz plain pork rinds 15 pkgs Splenda 4 Tbsp butter 1 Tbsp cinnamon Put rinds in a plastic bag and drizzle melted butter over top. Add splenda and cinnamon to bag and "mush" around to coat rinds. (These are best served immediately. You can put them in a warm oven to crisp if you have any left over). I made a half bag and used liquid Splenda and it was a perfect snack for 2. Serves 4 @ 3 carbs, 1 fiber (2 NET carbs), 234 calories, 19 fat, 14 protein.

Pies

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LAYERED PEANUT BUTTER PIE   CRUST: 1 c crushed or ground pecans 4 t melted butter   CHOCOLATE: 2 T butter 1 oz unsw chocolate 2 T cream 1 t vanilla 8 pkgs Equal   PEANUT BUTTER: 5 T peanut butter 4 oz cream cheese 1/3 c Splenda   WHIPPED CREAM: 1 cup heavy cream 1 t vanilla 1 T cocoa 1. Crust: mix pecans and butter. Pour in pie plate, spread to cover bottom of plate and put in freezer. 2. Chocolate layer: Melt butter and chocolate in microwave approx. 2 min. Mix in cream and vanilla. Stir well. Add equal. Pour over frozen pie crust and put back in freezer. 3. Peanut Butter layer: Mix peanut butter, cream cheese and splenda with food processor or blender. Spread over frozen pie. 4. Whip cream with vanilla and cocoa til stiff peaks. Spread over pie and refrigerate. Total: 73 carb, 16 fiber (57 NET carbs), 3122 Calories, 299 fat, 48 protein. Serves 8 @ 7 carb, 390 Calories, 37 fat, 6 protein. This pie is a lot of work but it tastes great. The pie is very rich and you may get more than 8 slices. The pie is only about 1 1/2" high.

Cookies

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ANN'S PEANUT BUTTER COOKIES   2 eggs 1/2 c splenda 1/2 cup butter (1 stick) 1/2 cup SF peanut butter 1 t vanilla 1/8 t salt 1/4 t baking soda 3/4 cup protein powder   In mixing bowl, cream butter and sweetener. Add eggs and beat well. Add peanut butter and vanilla and blend well. Add protein powder, salt and baking soda. Mix to form a moderately stiff dough. (I used food processor). Place by rounded teaspoons on cookie sheet, press down with fork, and bake in preheated 300 oven for 15-20 minutes. Total: 43 carb, 6 fiber (37 NET carbs), 2009 Calories, 195 fat, 87 protein. 20 cookies @ 2 carbs, 100 Calories, 10 fat, 4 protein These are real cookies, they don't fall apart in your hand. They're not real sweet, and they were a little dry, but most peanut butter cookies (even "real" ones) are like that to me.	RANI'S CHOCOLATE CHIP COOKIES 1 cup splenda 1 egg 1/2 cup butter (1 stick), softened 1/2 t baking powder 1/4 t salt (unless butter is salted) 1 T vanilla 1 cup soy protein isolate (can use soy-whey blend) 2 T sugar free maple syrup 1 T Brown Sweet'N'Low (NOT same as Brown Sugar Twin) 1 oz unsw. Chocolate Preheat oven 325. Cream butter, add sweeteners and egg and combine well. Add all remaining ingredients except chocolate and mix well. Shave chocolate into bits and chunks with paring knife and stir into batter. Spray cookie sheet with non-stick spray. Drop batter by spoonsfuls, making 24 cookies. Bake about 15 min. Total: 45 carb, 7 fiber (38 NET carbs), 1434 Calories, 155 fat, 62 protein. Makes 24 cookies @ 2 carbs, 60 Calories, 6 fat, 3 protein. These were some of the best cookies I ever had. I admit I was wary of adding unsweetened chocolate, so I cheated and added 2 T of regular semi-sweet choc chips. But the cookies would have been great without the chocolate, so you can save some carbs that way. You also might want to use Atkins Endulge or other low-carb chocolate bars.
CHERYL'S SNICKERDOODLES   1/2 c butter, softened 3 oz cream cheese, softened sm. pkg SF instant vanilla pudding mix 6 pkts Splenda (or 12 t) 1 t vanilla 1 c whey protein powder 3/4 c nuts chopped (or ground) 1/4 c heavy cream (approx.) Topping: 4 tsp Splenda 1 tsp cinnamon Preheat oven 350. Grease cookie sheets. Cream butter and cream cheese til smooth. Add pudding and mix. Add vanilla, splenda, soy isolate and nuts. Add as much of cram as you need to create soft dough (I used about 1/8 cup). Roll dough into 36 small balls. Place on cookie sheet. Mix splenda and cinnamon in dish, dip bottom of a glass in the mixture, and use to flatten cookies. Dip before flattening each cookie. Bake 10-12 min. Cool on wire racks. Total: 65 carb, 16 fiber (49 NET carbs), 2358 Calories, 242 fat, 82 protein. Makes 36 @ 1.5 carb, 66 Calories, 7 fat, 2 protein Variation: Chocolate Nut: use choc. Pudding mix and add 1 t chocolate extract. Use plain splenda, w/o cinnamon for topping. Lemon Pecan: use lemon pudding mix and add 1/2 t lemon extract. These are great cookies!!! Almond flour may be good instead of the protein powder	HAZELNUT SHORTBREAD (Dana Carpender)   2 sticks butter, soft 2 cups hazelnuts (16) 1/2 c Splenda (12) 1 egg (.8) 1/2 t salt 1/4 t baking powder (.5) 1 cup vanilla whey powder (6) 1 T cinnamon (2.1) Preheat oven 325. Grind hazelnuts to fine meal. Beat butter til fluffy. Add Splenda, beating well, then egg, and beat. Add salt, baking powder and half hazelnuts. Beat well, add remaining nuts, and beat. Add whey powder and mix well. (Should have soft, sticky dough). Line a cookie sheet (11 1/2 x 15 1/2) with parchment and turn dough onto parchment. Use spatula and smooth dough into even layer, about 1/4" thick. Bake 25-30 min til golden. Score immediately - if you wait til cookies cool, they will crumble. 67 carbs, 24 fiber (43 NET carbs), 3800 Calories, 409 fat, 97 protein. Makes 77 cookies @ .6 carbs, 49 Calories, 5 fat, 1 protein. These are the BEST! I used ground pecans instead of hazelnuts. Orig. recipe called for 2 T water, which mine didn't need, and I added cinnamon. If dough is hard to spread, you can put another piece of parchment on top and press to spread the dough, but I found that more difficult.
PEPPERIDGE FARM GENEVA COOKIES (Dottie)   3 egg whites dash cream of tartar 10 pkts Splenda 1 tsp vanilla 1 tsp cinnamon 1/4 t nutmeg 1 cup almond flour 4 T chopped almonds 1 DeLites dark chocolate bar Preheat oven 325. Heavily spray a cookie sheet with cooking spray. Beat whites with cream of tartar til almost stiff. Add cinnamon, nutmeg, and sweetener and beat til stiff. Beat in vanilla. Fold in almond meal gently. Spoon onto cookie sheets in small mounds. Bake til lightly browned on top and slightly firm to touch, about 12 minutes. Melt chocolate. Dip or drizzle cookies with chocolate, then sprinkle nuts over. 32 carb, 14 fiber (18 NET carbs), 12 Calories, 64 fat, 107 protein. Makes 30 @ .6 carbs, 27 Calories, 2 fat, 4 protein. These were like hearty meringues, and with the chocolate and nuts on top, are terrific! They are a bit of work, however. I didn't have the chocolate bar, so I used unsweetened chocolate and a little liquid splenda. This will change the carb count.	CHOCOLATE CHUNK COOKIES 1 1/4 cups almond flour 1 cup vanilla whey protein powder 1 teas baking powder 1/2 teas baking soda 2 teas cinnamon 1 egg 2 egg whites 2 teas vanilla 14 Tbsp unsalted butter 2 Tbsp oil 1 1/2 cups splenda granular 4 bars dark chocolate-sugar free * Preheat oven to 350. Combine almond flour with protein powder, baking powder & soda, and cinnamon. Set aside. Melt, then cool butter in large bowl. Add oil and mix. Add splenda to butter/oil mixture. Add egg and whites to mixture - whisk or stir well. Add dry mixture and stir well. Add chopped up chocolate bars and stir. Line cookie sheets with parchment paper and drop dough by large spoonsful. Bake approx. 10 min til lightly browned. 69 carb, 17 fiber, 2857 Calories, 294 fat, 179 protein. Makes 36 cookies @ 1.5 carbs, 79 Calories, 8g Fat, 5 protein. (counts do NOT include the chocolate bars) *I didn't have the chocolate bars so I mixed the following: 1 1/2 T butter 3 T splenda 4 1/2 T unsweetened cocoa Melt butter in microwave in 6" square plastic container. Stir in splenda and cocoa and put in freezer til firm. Pop chocolate out of container and cut up. Nutrition counts using "homemade chips": 36 cookies @ 1.7 carbs, 87 Calories, 9 fat, 5 protein These do not spread and are like little puffy muffins - texture is more cake-like than cookies, but they taste great. Best the first day, a little dry the second. They are not too sweet and I may use 1 cup splenda, 1/2 cup sweet & low next time.
MYRA'S BASIC COOKIE RECIPE 2 1/2 cups almond flour 1 1/2 cups splenda 1 tsp guar or xanthan gum 1 cup butter, soft 1 egg 1 1/2 tsp baking powder 1 tsp vanilla 1/4 tsp salt Mix all ingredients in mixer til blended. Divide into 4 bowls and flavor according to your tastes. Refrigerate at least 4 hours before baking. Make cookies by forming dough into 1/2" balls, placing on cookie sheet. Dip bottom of a glass in splenda (or splenda/cinnamon) mixture and flatten balls. Bake at 375 8-12 min, til lightly browned. Total: 77 carb, 23 fiber (54 NET carbs), 3133 Calories, 301 fat, 231 protein. (Supposed to get 12 doz cookies, but I got much less so I didn't figure "per cookie" carb count) Flavoring: add 1 tsp extract to each portion. For chocolate, add 1 oz melted unsweetened chocolate to one portion, and additional tablespoon of Splenda. (add .25 carbs for chocolate). I MADE HALF THE RECIPE AND CUT THAT IN HALF. I ADDED CHOCOLATE TO ONE-HALF AND LEFT OTHER HALF PLAIN, USING CINNAMON/SPLENDA MIXTURE TO TOP. I DIDN'T GET NEARLY 6 DOZ COOKIES, WHICH WOULD RAISE THE CARB COUNT. THE CHOCOLATE WERE A LITTLE BLAND, BUT THE VANILLA ONES WERE GREAT.	CINNAMON COOKIES 7 oz butter 2 oz vital wheat gluten 3 oz protein powder 3 oz almond flour 1 tsp baking powder 1/2 tsp cinnamon 1/2 tsp vanilla 1/2 cup splenda Mix all ingredients in food processor. Form into a roll, about 1 1/2" in diameter, wrap in wax paper and chill 2 hours. Cut 1/2" slices and bake on ungreased shet 10-12 minutes in preheated 350 oven Total: 45 carbs, 17 fiber, 245 fat, 163 protein, 2339 calories I got 48 cookies @ .6 NET carbs, 5 fat, 3 protein, 49 calories These were GREAT! Very tender. I mixed some splenda and cinnamon and sprinkled on the top before baking. (add the carbs) Biscotti: After baking, slice each log into 4 slices and put on cookie sheet. Bake 10 minutes, turn and bake another 5 min. For chocolate mandel: Melt 1 oz unsweetened bakers chocolate with 1 tblsp butter and stir. Add 1 tsp Splenda. Makes 16 @ 4 carb, 2 fiber (2 NET carbs), 116 Calories; 10g Fat , 13 protein These were terrific. Great taste and texture. I made 1/2 the recipe (two "logs") ate one as is and made biscotti from the other.
ARLENE ZOREN'S MANDEL BREAD 2 cups almond flour 1/3 cup soy flour 1/2 cup splenda 1/2 cup equiv. liquid Splenda 1/2 tsp baking powder dash salt 2 eggs 1/4 cup vegetable oil 1/.8 cup water 1/2 tsp vanilla 1 tsp almond extract 2 tbsp cinnamon Mix flour, sweetener, baking powder & salt. Add eggs, oil, water and extracts. mix very well. (Dough is a little sticky). Divide into 4 portions. Spray cookie sheet with cooking spray. Put one portion of dough on sheet and shape into log about 6"x3" and 2" high. Repeat with other three portions. Bake at 350 for 25 min. Serves 16 @ 4 carb, 2 fiber (2 NET carbs), 116 cal, 10 fat, 13 protein Biscotti: after baking, slice each log into 4 slices and put on cookie sheet. Bake 10 min, turn and bake another 5 min.

Cakes & Muffins

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FLUFFY CINNAMON MUFFINS 4 eggs 1/2 t cream of tartar 1/4 cup cottage cheese 2 T Atkins bake mix 2 T splenda, divided 1 t cinnamon, divided 4 T soft butter Spray muffin tin with cooking spray. Preheat oven to 300. Beat egg whites with cream of tartar til stiff. Set aside. Mix cottage cheese, bake mix, egg yolks, 1 T Splenda and 1/2 t cinnamon til well blended. Gently fold into egg whites and spoon into muffin tins (fills 12) Bake til lightly browned and springs back when touched, about 25 min. Mix butter, cinnamon and remaining splenda. When muffins are done and slightly cooled, spread butter mixture over. (Could make cream cheese frosting (cream cheese, splenda, vanilla and cream). Could also bake in small loaf pan (4x8) for cinnamon coffee cake). 11 carb, 2 fiber (9 NET carbs), 638 Calories, 55 fat, 37 protein. Makes 12 @ 1 carb, 53 cal, 5 fat, 3 protein. I made the muffins, and filled each cup to the top-didn't need to leave any room, they didn't overflow. I also didn't "ice" them til we ate them. Heated in microwave few seconds, then spread with butter/cinnamon/splenda mixture.	CHOC. PEAN. BTR DOBIE MUFFINS 3 beaten eggs 1 1/2 sticks butter, melted 2 t vanilla 1 cup whey protein powder 3/4 c splenda 1 1/2 t baking powder 3/8 t salt 1/4 cup unsw. Cocoa 1 heaping T SF peanut butter 1/2 cup water 1 cup ground flax seed Spray muffin tin with cooking spray. Preheat oven to 350. Beat eggs and add melted butter, vanilla. One by one, add protein powder, salt and cocoa and beat well. Stir in water and flax seed. Pour into muffin tins (very loose batter - fills tins to the top). Bake 25 min. Cool on rack. Total: 118 carb, 80 fiber, (38 NET carbs), 4281 Calories, 425 fat, 131 protein. Makes 12 @ 10 carb, 7 fiber (3 NET carbs), 357 Calories, 35 fat, 11 protein Recipe called for 1 cup water, but after adding 1/2 cup, my batter was so loose that I didn't want to add any more.
CINNAMON NUT BREAD (Suzanne S) 1/2 cup wheat gluten (24) 1 T flax meal 1 T wheat bran 4 T ground walnuts 2 T splenda 1 t cinnamon 1 t baking soda 2 eggs 1/4 cup heavy cream 1 t vanilla 1 T oil 2 T water beat wet ingredients together. Blend dry ingredients. Mix together gently. Should be the textur of oatmeal. Spray or butter a small loaf pan (4x6). Spread mixture into pan. Bake 30-40 min. Total 35.2. Total: 23 carb, 9 fiber (14 NET carbs), 2971 Calories, 274 fat, 116 protein. Serves 8 thick slices @ 2 carbs, 371 Calories, 34 fat, 14 protein This only rises about 1 1/2" but has a GREAT texture and taste.	AWESOME BLUEBERRY MUFFINS (SidPak's variation on Dobie muffins) 3 eggs, beaten 1 1/2 sticks butter, melted, slightly cooled 2 tsp vanilla 1 cup protein powder 1 1/2 tsp baking powder 1/2 tsp salt 1 cup water 3/4 cup splenda 1 cup flax seed meal 3/4 cup blueberries cinnamon, nutmeg to taste Beat eggs. Add butter and vanilla. Add dry ingredients one at a time and mix well. Fold in blueberries. Let stand for 10 minutes to thicken. Preheat oven to 350. Grease 12 muffin tins, and spoon mixture in. Bake about 25-30 minutes. (12) 4 carbs, 2 fiber, 157 cal, 15 fat, 3 protein. These truly are AWESOME! I got 12 regular muffins and 5 mini muffins (bake the minis about 15 min). Can add lemon or almond extract also.
FRENCH PASTRY CAKE 1/2 cup butter 1/2 cup cream cheese 1/4 cup not/sugar* 1 cup splenda 2 eggs 1 cup sour cream 1 cup mayonnaise 1 tbsp vanilla 2 cups almond flour 1 tsp baking powder 1 tsp baking soda 1 tbsp cinnamon 2 pkts splenda 1/2 cup chopped almonds Cream butter and cream cheese with not/sugar and splenda. Add vanilla and eggs and beat. Mix dry ingredients and add. put half batter in greased bundt pan. Mix cinnamon, sweetener and nuts and sprinkle half on batter. Add rest of batter, top with rest of cinnamon mixture and bake at 350 for 60-75 min, til top is light brown and cake pulls away from pan. Serves 10 @ 9 carb, 3 fiber, 502 cal, 50 fat, 22 protein. Although this has a lot of ingredients, it goes together fast and is really good. Mine was a little wet inside and I would cook it a little longer. I also would like a little sweeter topping, so might add additional splenda (especially if you substitute liquid splenda for the cup in the cake-will bring the carbs down). *not/Sugar is a product by Expert Foods that adds the bulk of sugar to a recipe, but not the sweetness. I don't know what the texture would be if you left this out. Several web sites sell it; I got it from CarbSmart.	CHOCOLATE FUDGE MUFFINS 1/3 cup almond flour 1/3 cup whey protein powder 1/8 cup flax meal 1/3 cup splenda 1 Tbsp brown sugar twin 4 oz cream cheese 1 tbsp cocoa powder 1 oz unsweetened chocolate 1 tbsp butter 1 tsp vanilla 2 eggs chopped nuts (optional) Soften cream cheese in microwave 20 sec or so. In separate dish, melt chocolate and butter. Add melted chocolate to cream cheese, and add eggs and vanilla. Mix well until smooth. Add all other ingreients. Mixture shoul be fairly thick - if too thick, add a LITTLE water. Bake at 350 for 20-25 minutes. 42 carb, 19 fiber (23 NET carbs), 1232 Calories, 112 fat, 77 protein. Makes 6 muffins @ 4 carbs, 205 Calories, 19 fat, 13 protein. These were very good - pretty chocolatey (is that a word?), and muffin, not cupcake consistency.
DOOALOT'S BRAN FLAX MUFFINS 1 cup unprocessed wheat bran 3 large eggs 1/2 cup heavy cream 3/4 cup water 2 Tbsp melted butter 1 cup flax meal 4 tsp baking powder 1/2 tsp salt 1/4 cup splenda 1 tsp vanilla 1 tsp cinnamon 1/4 tsp nutmeg Mix first 5 ingredients and let sit 10 minutes to soften bran. In another bowl, mix remaining ingredients. Stir together mixtures until just moistened. Spoon into 12 muffin tins that have been sprayed with PAM -OR- use foil baking cups. Bake in preheated 400 oven 25 min. 12 muffins @ 6 carbs, 4 fiber, 100 cal, 8 fat, 3 protein. Can substitute 3/4 cup SF vanilla syrup for the splenda and water Can add 1/4 cup vital wheat gluten to help rise	ALMOND FLOUR CAKE 1 cup butter 5 eggs 2 cups almond flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp butter extract 1 tsp vanilla extract 1 T liquid splenda 6 pkts sweet & low Cream butter and sweetener. Add eggs, one at time, beating after each. Add baking soda & powder and extracts. Add flour, a little at a time. Pour into greased 11x7 glass dish and bake at 350 for 40 min. Total: 41 carb, 18 fiber (23 NET), 3018 cal, 269 fat, 209 protein Serves 8 @ 5 carb, 2 fiber (3 NET), 377 cal, 37 fat, 26 protein This would be a great birthday cake, especially with chocolate icing

Ice Cream

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CINNAMON ICE CREAM 2 1/2 cups heavy cream 1/2 c water 2 1/2 t liquid splenda - OR - 3/4 c Splenda 1 t vanilla extract 1 t cinnamon 2 T DaVinci's SF Cinnamon Syrup Place all ingredients in a bowl and mix thoroughly. Pour into ice cream maker and proceed according to manufacturer's instructions. Total (using powdered Splenda): 38 carbs, 1 fiber (37 NET carbs), 2145 Calories, 220 fat, 12 protein. 6 LARGE servings @ 6 carbs,357 Calories, 37 fat, 2 protein. Using Liquid Splenda, total carbs are 19, with 6 servings @ 3.3.	KARA'S QUICK STRAWBERRY ICE CREAM 1/2 bag frozen strawberries (1 cup) 1/2 cup cream 4 pkts sweetener Put frozen strawberries in food processor and process til chopped superfine. Add cream and sweetener and process til mixed. May need to add a little more cream. Total: 25 carbs, 493 Calories, 44 fat, 4 protein. 2 HUGE servings @ 12 carbs, 247 Calories, 22 Fat, 2 protein, or 3 smaller servings @ 8 carb, 164 Calories, 15 fat, 1 protein This is wonderful, and tastes like strawberry soft-serve (has small icy chunks of strawberry). It is rather high in carbs, though.
MAGUIRE'S CHOCOLATE FROSTY 1 cup heavy cream (6.6) dash vanilla (1.5) 2 pkg Low Fat SF cocoa mix (8) Start whipping heavy cream with mixer. Add vanilla. When soft peaks form, add cocoa mix slowly, and continue beating til hard peaks form (only another 30 seconds or so). Put mixture in freezer. After 30 minutes, stir with fork to break up frozen parts around edges. Keep checking after about 20-30 minutes, and stir til it's cold enough and the right consistency. Tastes like a Wendy's Frosty. (Total 16.1 carbs - serves 3@ 5.4 ea.)	LORA'S CHOCOLATE PROTEIN SHAKE 1 scoop whey protein powder (2) 1/4 cup heavy cream (1.7) 1 oz cream cheese (1) 2 t vanilla extract (3) 4 pkts Splenda (2) 1 cup water 1 T unsw. cocoa powder (3) 1 T raspberry syrup 6 ice cubes Place all ingredients in a blender and mix thoroughly, til ice no longer "rattles." Total 10 carbs, 2 fiber (8 NET carbs), 369 Calories, 33 fat, 6 protein. Serves 2 @ 5 carb, 184 Calories, 17 fat, 3 protein.
CHOCOLATE ICE CREAM 2 1/2 cups heavy cream 1/2 c water 2 1/2 t liquid splenda (or 3/4 c Splenda 1 t vanilla extract *COCOA SYRUP (recipe below) Place all ingredients in a bowl and mix thoroughly. Pour into ice cream maker and proceed according to manufacturer's instructions. Total with powdered Splenda: 95 carbs, 12 fiber (83 NET carbs), 2467 Calories, 224 fat, 22 protein. 6 servings @ 14 carb, 411 Calories, 37 fat, 4 protein Total with liquid splenda: 41 carbs, 12 fiber (29 NET carbs), 2242 Calories, 224 fat, 22 protein. Serves 6 @ 5 carb, 374 Calories, 37 fat, 4 protein *COCOA SYRUP (CAROL WILLIAMS) 1 1/2 T liquid splenda (or sweetener to equal 1 1/2 cups) 1/2 cup cocoa dash salt 1/2 cup hot water 1 t vanilla Mix cocoa and salt. Over med heat, gradually add the hot water, stirring to keep mixture smooth. Add liquid splenda. Cook, stirring constantly until mixture boils. Cook and stir 1 min. Remove from heat and stir in vanilla. (May need to add more hot water if mixture is too thick). THIS WAS REALLY RICH AND CREAMY, BUT WITHOUT THE LIQUID SPLENDA, IT IS VERY HIGH IN CARBS.

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Key to Abbreviations

t=teaspoon

T=tablespoon

SF=sugar free

AS=artificial sweetener

FF-fat free