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TrulyLowCarb Whoopie Pies

Another Sample Recipe from More Cooking TLC – Copyright 2004, All Rights Reserved   



  •  1-1/2 cups mayonnaise
  • 1 cup sugar-free syrup (any flavor desired)
  • 1 tsp. vanilla or other extract/flavorings
  • and/or 5 Tb. cocoa powder (optional)
  • and/or 1/4 cup nut butter (optional)
  • 1 cup oat flour
  • 1/2 cup vital wheat gluten (for best texture, but if you eat gluten-free, use oat flour instead)
  • 1 cup sugar-free protein powder (any flavor) 
  • 2 tsp. baking soda (1-2/3 tsp. @ high altitude)
  • 1/2 tsp. salt

Preheat oven to 350 F.

Line two large baking sheets with parchment paper or grease very well and dust with protein powder.

Whip mayonnaise, sugar free syrup, and liquid flavorings, if using, until smooth.

Sprinkle cocoa powder (if using) over top of mixture, followed by remaining dry ingredients. Blend until smooth.

Divide into 32 small mounds. (I like to use a disposable pastry bag to pipe the batter out, but you can spoon out dollops, too.)

Bake 8-10 minutes, until lightly browned. Cool briefly before filling.  


  • 8 oz. softened cream cheese
  • 2 Tb. hot water
  • 1 cup granular Splenda™ (2 Tb. Fiberfit)
  •  1-2 tsp. vanilla extract or other flavoring 
  • 2 Tb. cream

While batter is baking, beat cream cheese on low until smooth.

Slowly add remaining ingredients, then beat on high speed until fluffy, scraping sides as needed. 

Spread flat side of one mini-cake with generous amount of filling, then top with an additional cake.

Wrap each sandwich individually in plastic wrap and refrigerate. They won’t last long, and do freeze well. You just may find that half of one of these at a time is plenty.   

16 servings – per each: 359 cal, 29 g fat (6 g sat), 9 g carb (1 g fiber), 9 g protein 


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Fiberfit Cherry Custard

This conversion was based on a classic Cherry Clafoutis recipe that I found here. My version has Rainier cherries instead of red cherries, because that is what grows on my wonderful tree. We were inundated with cherries this year, 20 pounds at least, and I wanted to try something new with some of them.Clafoutis

  • 18 oz. fresh pitted cherries (about 3 cups)
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 2 Tb. Fiberfit (equal to 1 cup sweetener)
  • 1/4 tsp. salt
  • 1/2 cup oat flour + 1 Tb. for pan

1. Preheat oven to 350 F.
2. Lightly grease a 10″ tart/quiche pan or deep dish pie plate with coconut oil.
3. Dust with the additional oat flour.
4. Fill the prepared baking pan with the pitted cherries (a single layer is fine, you are not looking to fill the pan.)
5. Combine the remaining ingredients in a bowl and whisk to mix completely, but DO NOT OVERMIX. (Best to add the flour last, after the other ingredients have been mixed.)
6. Pour blended mixture into baking dish over cherries.
7. Bake for 40-45 minutes, until a knife inserted near the center comes out clean and the top is lightly browned. Center should still be soft (jiggly) when removed from oven – do not overbake. Excellent warm OR cold!

12 servings –  per serving: 99.6 calories; 5.7g fat; 8.9g carbohydrates (1.7g fiber; 3.8g sugar); 3.4g protein

*If you substitute granular Splenda for Fiberfit, it adds 2 carbs PER SERVING while reducing the dietary fiber.

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Blueberry Crunch Cake

The original terrible picture I took in 2003 ~ I WILL upgrade this soon!

This recipe features some of my favorite healthy ingredients in a terrific ratio of fat to protein to carbohydrate. I plan to make some later today using a mixture of dried (re-hydrated) blueberries and cranberries. I will get a better picture, then, and also update the nutritional data here with the variation. Meanwhile though, I wanted to share it with you while I was thinking about it, because things that I put off have a tendency to never happen at all…

Blueberry Crunch Cake

from More Truly Low Carb Cooking, Volume 2 –  2004

  • 1/4 cup coconut oil or softened butter
  • 1/4 cup mayonnaise
  • 1/2 cup granular Splenda™ – Save 1 net carb per serving by using Fiberfit
  • 1 egg
  • 1/2 cup vanilla protein powder
  • 1/4 cup oat flour
  • 2 tablespoons dry whole milk
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (or raspberries)
  • 1 cup walnuts, chopped finely
  • 1/2 cup flax meal
  • 1/2 teaspoon cinnamon
  • 2 tablespoons melted butter

Preheat oven to 350 F and grease a 9×9 or 8×8 baking pan well. Cream oil or butter with mayonnaise, Splenda, and egg. Stop mixer and sprinkle protein powder, oat flour, and dry milk powder over creamed mixture. Pour buttermilk and vanilla extract over dry ingredients. Turn mixer to low and blend just till mixed (may be lumpy). Scrape batter out into prepared pan and smooth top.

Sprinkle blueberries evenly over batter. Mix melted butter with nuts, flax meal, and cinnamon, and sprinkle evenly over berries.

Bake for about 40 minutes, until cake is cooked through and topping is a deep golden brown.

12 servings – per each: 221 calories, 18 g fat (6 sat), 7 g carb (1 g fiber), 7 g protein.


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Fiberfit Instant Fruit Spread (Jam)

Just 3 ingredients and 3 minutes active prep time!

spreadDried unsweetened apricots are readily available in grocery stores nationwide, making it easy to enjoy this delicious fruity treat anytime you get the urge. Try this delicious spread or syrup (you decide how thick to make it!) over yogurt, cottage cheese, and cheesecakes, in sauces and marinades, on low-carb toast, pancakes, waffles, etc.

Fiberfit Instant Fruit Spread

  • 3/4 cup dried unsweetened apricot halves (about 12 individual pieces)
  • 3/4 cup boiling water
  • 2 tablespoons Fiberfit sweetened dietary fiber

Place apricots and Fiberfit in a full-size blender. Add boiling water very slowly, then cover tightly. Allow to sit for a few minutes to soften, then process until smooth.

Refrigerate until thick and use as desired.

Yield: about 1-1/4 cup – Active Prep Time: 3 minutes

7.9 Net Carbs Per 2-Tb. serving:  33 calories; 8.5 g carbohydrates (0.6 g fiber; 5.4 g sugar)

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Pumpkin Cranberry Cookies

Pumpkin Cranberry2These “truly low-carb” cookies are gluten-free and chock-full of both fiber and protein, but still taste sinful! I created these way back in 2004 for my Online Recipe Club. Ingredient and Nutrition data updated for 2015.

                      Preparation time: 10 minutes  Cooking time: 15 minutes  Ready in: 30 minutes 

  • 1 cup almond flour
  • 1/2 cup flax meal
  • 1 cup garbanzo bean (chick pea) flour – you could sub oat flour for higher carbs
  • 1 cup unsweetened flaked coconut
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 4 large eggs
  • 2 Tb. Fiberfit or the equivalent of 1 cup other sweetener
  • 1 cup sugar free maple syrup (0-carb, such as Davinci  – NOT like Log Cabin)
  • 2/3 cup vegetable oil (I use avocado or grapeseed)
  • 1 -3/4 cups canned pure pumpkin (1 small can, 15 oz.)
  • 1 cup chopped walnuts
  • 2 cups cranberries, coarsely chopped

Preheat oven to 375 F. Grease a flat baking pan very well (or better yet, use a non-stick silicone baking pad, or parchment paper.) Place nut flour, flax meal, coconut, garbanzo bean flour, baking powder, baking soda, and cinnamon in mixer bowl. Blend on low until well-mixed. Stop mixer, and make a deep well in the center of the dry ingredients. In the well, crack the eggs. Add the sweetener next, then pour in the syrup, and then the oil. Lastly, scrape the pumpkin into the well. Mix on low until smooth. Stop mixer and fold in nuts and cranberries by hand. Drop out by the rounded tablespoon onto prepared pan. Bake for 15-20 minutes, until edges and bottoms are golden brown.

Yield: 48 cookies — 92 calories; 7.9g fat; 4.4g carbohydrates (2.0g fiber; 1.0g sugar); 2.4g protein each

RECIPE NOTES: If you have spice-flavored syrup, you can omit the cinnamon and substitute that for the maple syrup with excellent results. You can also vary the type of nut used, and if you’re not a fan of coconut, you should just double the almond flour and leave that out. You can also substitute vanilla protein powder or oat flour for the garbanzo bean flour with good results. Protein powder will usually lower the carb count, while oat or other flours will raise it.

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Mock Apple (or real peach) Crisp

Mock Apple Crisp

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Truly decadent… gluten-free, with a mere 200 calories and 4.5 net carbs per serving, it is also “truly low-carb!”


  • 3/4 cup vanilla protein powder
  • 3/4 cup almond flour
  • 6 tablespoons cold butter, cut into about 12 pieces
  • 2 teaspoons FIBERFIT


  • 4 cups thinly sliced zucchini (2 small, or 1 medium)
  • 2 stick packs Sugar Free Water flavoring, Apple (I used Walmart brand but due to the aspartame, a far healthier option would be 1-2 tsp. pure apple extract or flavoring, like those from Nature’s Flavors)
  • 1/4 cup vanilla or plain protein powder
  • 2 tablespoons lemon juice
  • 2 teaspoons FIBERFIT
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon


  • 3/4 cup sliced almonds (or chopped walnuts, pecans, etc. Nutrition analysis based on almonds.)
  • 1/2 cup whole rolled oats
  • 1 teaspoon ground cinnamon
  • 2 teaspoons FIBERFIT
  • 4 tablespoons cold butter, cut into about 8 pieces

PROCEDURE:  Place crust ingredients in food processor and pulse on and off until mixture forms clumps. TIP: TAKE CARE with this step! Not enough processing and it will seem too dry – too much processing and you’ll start to actually melt the butter, failing to achieve the nice flaky texture we’re looking for.

Press in bottom of large spring-form or deep-dish pie pan. Bake crust for 10- 15 minutes, until lightly browned at edges. 

Meanwhile, prepare zucchini: slice lengthwise, remove any large seeds if using monster-sized garden zukes; slice thinly to resemble half-moons. Toss zucchini slices with remaining filling ingredients until well mixed. Spread out over hot crust, taking care not to burn yourself.

Put topping ingredients in food processor (please don’t tell me you already washed it in between? NOT necessary!) Pulse on and off until butter breaks down into small pieces. Scatter topping over filling. Bake 35-40 minutes.

SERVES: 12   PER SERVING: 4.5 Net Carbs ~ 198 calories; 16.2g total fat; 7.4g carbohydrates (2.9g fiber; 1.4g sugar); 8.0g protein

*Substituting Splenda granular for FIBERFIT results in 2 additional carbs per serving, with less beneficial fiber.

Peach Crisp Variation - click to enlarge
Peach Crisp Variation – click to enlarge


PEACH VARIATION:  Just 7.9g net carbs ~ 208 calories; 16.2g total fat; 11.2g carbohydrates (3.3g fiber; 5.4g sugar); 6.9g protein

Crust: No Change — Filling: Substitute sliced fresh peaches for zucchini. Omit apple flavoring, protein powder, and spices. Reduce lemon juice to 1 Tb. — Topping: No Change

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Low Sugar Apple ‘Shine

Low-Sugar Apple MoonShineOrigins of original recipe lost to time – Google it and you’ll see what I mean.
I really need to thank all of my brothers for making and raving about the full-sugar version so many times that I finally broke down over Christmas and converted it so that I could try it, too. They were RIGHT, people…. this stuff is DELICIOUS. I can’t help but think that it is far “safer” to drink it without all the sugar, too – morning-after “sweet” hangovers are really terrible, as I recall!

  • 750 ml 190-proof  Everclear (Use Vodka if you can’t find Everclear, or want your final product to be weaker. May also reduce Everclear amount by 1/3)
  • 3 cups of Captain Morgan Spiced Rum
  • 3 Liter Jug of Apple Cider or Juice – Use a brand like Langers with 100% juice and no added sugar if you can’t find fresh-pressed organic cider
  • 8 cups water
  • 4 fl. oz. FIBERFIT sweetened soluble fiber (or another sweetener of choice equal to 4 cups sugar)
  • 1/4 cup molasses *
  • 1/4 cup Grade B real maple syrup * (Grade A is OK too, of course. I am just spoiled from growing up in Maine and insist on Grade B.)
  • 6 Cinnamon Sticks (or equivalent, mine were 5-6″ in length, each)
  • Mason jars or decorative bottles – enough for a 6 quart yield

Combine everything EXCEPT the alcohol in a large stock pot. Bring it to a mild simmer and continue to heat, stirring occasionally, for 10-15 minutes, to allow the syrups to melt completely and the flavors to meld.  Remove from heat and allow to cool to room temperature before adding the alcohol. Pick out cinnamon sticks and set aside. Divide the moonshine between the mason jars. Put a reserved cinnamon stick in each jar before sealing, if you wish.  Enjoy over ice, but with caution! It is much stronger than it tastes.

YIELD: 6 quarts

NUTRITION (per 2-fluid-ounce serving): 92 calories; 5g carbohydrate

* The molasses and maple syrup can be omitted for even lower sugar and carbs, but as the original recipe calls for a mix of brown and white sugars, adding them really helps to balance the flavors.  If you choose to omit them, the nutritional data changes to 88 calories and 3.9 carbs per 2 fluid ounces.

20150105_175234We prefer to drink this served “on the rock”. I bought my molds at Bed Bath & Beyond. DON’T DROP THEM WHEN FROZEN – the silicone tops can take it, but the plastic bottoms will shatter just like glass. I killed one already doing that (while taking the picture for this recipe, in fact.) “They” say you can make crystal clear ice rocks by using distilled water, but I enjoy seeing the patterns, personally.

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Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter CheesecakeMy Chocolate Peanut Butter Cheesecake is gluten-free with just 7 Net Carbs and a whopping 5 grams dietary fiber per slice, thanks to Fiberfit!


  • 2 cups unsalted peanuts, finely chopped (may use other nuts)
  • 4 Tb. sugar-free vanilla shake mix
  • 2 Tb. melted butter
  • 2 Tb. vanilla flavor sugar-free syrup (french vanilla is even better)


  • 6 Tb. butter
  • 6 Tb. cocoa powder
  • 6 Tb. vanilla flavor sugar-free syrup (french vanilla is even better)
  • 6 Tb. Fiberfit
  • 2 Tb. heavy whipping cream


  • 32 oz. cream cheese (4) 8-oz. pkg.s
  • 1/2 cup vanilla flavor sugar-free syrup (french vanilla is even better)
  • 4 large eggs


  1. Place peanuts in food processor and pulse on and off until finely ground. (Dry-roasted or roasted nuts work equally well but DO NOT use salted nuts.) Remove 1-2 Tb. of ground nuts and set aside.
  2. Add shake mix to remaining nuts and blend well.
  3. Melt butter and add vanilla syrup. Drizzle over nut mixture, tossing until sticky.
  4. Press firmly in the bottom and slightly up sides of a large spring-form pan, and place pan in freezer (keep level).
  5. Preheat oven to 400 F.

TIP: This recipe completely fills a full-size (10″ across, minimum of 3″ deep) spring-form pan. Do not use anything smaller. If necessary, divide between smaller pans (but reduce cooking time).


  1. Melt butter for fudge layer in a nonstick pan. Add cocoa powder, SF syrup, and Fiberfit. Cook and stir over medium heat until very smooth.
  2. After it simmers for a couple minutes, it will begin to separate and may even look oily. At that point, remove it from the heat, then stir in the heavy cream until once again smooth.
  3. Pour into prepared crust and tilt pan as needed to even out the layer.
  4. Return pan to freezer.


  1. Beat cream cheese at medium speed until completely smooth.
  2. Add peanut butter. Scrape beaters and sides of pan as needed to remove ALL lumps before proceeding.
  3. Add eggs, one at a time, on slow power, then add syrup last.
  4. Pour batter slowly and evenly over chocolate in crust, and smooth top gently. Sprinkle reserved chopped nuts evenly over top.
  5. Place pan in preheated oven and immediately reduce heat to 350 F. Bake for 50 minutes, then cool to room temperature on a rack.
  6. Place in refrigerator and remove pan sides only when thoroughly cooled and ready to serve.

TIP: To minimize surface cracks and improve texture, beat the cream cheese and peanut butter as much and for as long as you want, but once you start adding the eggs, reduce speed and beat only as long as needed to mix well.

12 servings, each: 576 calories; 52.5g total fat (25g saturated); 12g carbohydrates (5g fiber; 0.8g sugar) 20g protein


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Raspberry Dream Cake

A slightly lighter, fruity version of the Chocolate Dream Cake with the same low-carb, no-added-sugar, no-grain, no-gluten, high-fiber goodness. This is one “diet food” that your body and even your doctor may thank you for eating.

Raspberry Dream Cake
Serves 16 – Just 5.3 Dreamy Net Carbs per serving!


• 16 oz. unsalted blanched almonds, ground fine (4 cups almond “flour” aka almond meal – unblanched OK but will affect appearance)
• 3 Tb. powdered dry milk (full fat preferred and analyzed)
• 1/2 cup unflavored whey protein powder
• 1 tsp. baking soda – Reduce to 3/4 tsp. at altitudes over 7000′
• 1/2 tsp. salt
• 6 Tb. softened butter
• 8 oz. softened cream cheese
• 6 large eggs
• 1 tsp. vanilla extract
• 1/2 cup very warm water (optional – omit for a pound cake texture, or include for a lighter more traditional cake texture)

CREAM FILLING:Fiberfit 16oz4oz

• 8 oz. softened cream cheese
• 1 tsp. vanilla extract
• 1 cup fresh raspberries, sieved


• 1 cup fresh fresh raspberries, sieved

Grease a tube-style pan well, dust the sides with some of the almond flour, and preheat the oven to 350 F.

Process the raspberries: Push them against a wire mesh to remove seeds and liquefy. Set resulting sauce aside (process in two separate batches if needed.)

Blend ground almonds with whey powder, dry milk, baking soda, and salt. Set aside. Cream butter and cream cheese well, scraping sides of bowl and beaters as needed. Add eggs slowly, one at a time, and incorporate each one well before adding the next. (Continue to scrape sides as needed.) Add vanilla extract and Fiberfit. Add dry ingredients slowly, and beat until well incorporated, but do not over-mix. Stir in the warm water last, if using.

Spoon about half of the batter out evenly in the prepared pan. Set the rest aside. Cream filling ingredients together in a separate bowl. Spoon the filling out carefully in a circle over the batter already in the pan to form the tunnel, and then use the remaining batter to cover the filling; smooth top gently.

Bake for 35-40 minutes. Cool in pan briefly, as needed; un-mold. Excellent either warm or cold! (Store refrigerated.)

Serves: 16 – Net Carbs per serving: 5.3
370 calories; 31.0g total fat (11 g saturated); 12.6g carbohydrates 7.3g fiber; 2.3g sugar); 13g protein

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Carrot Cake so good you won’t believe it’s Gluten-Free AND Sugar-Free

I created this to celebrate my birthday way back in 2006, and it quickly became a family favorite. This recipe also works as muffins or quick bread, and is delicious with or without frosting. Just 5.4 net carbs per slice!

Truly Low Carb Carrot Cake

  • 3 cups almond flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. grated nutmeg
  • 2 tsp. ground cinnamon
  • 4  large eggs
  • 4 Tb. Fiberfit or 2 cups Splenda*
  • 2 tsp. molasses
  • 1 cup oil (I like grapeseed – it’s healthier than many liquid oils, more economical/easier to use than coconut, and tastes better in desserts than olive oil.)
  • 2 tsp. vanilla extract
  • 1-1/2 cups grated carrots
  • 1 cup chopped pecans

In large mixing bowl, combine almond flour, baking powder, baking soda, salt, nutmeg, and cinnamon.

Make a well in the center of the dry ingredients. Add the eggs, sweetener, oil, molasses and vanilla to the well. *If using a powdered sweetener, add it to the dry ingredients instead.

Beat by hand, starting with wet ingredients in center and gradually incorporating dry ingredients from outer edges, until batter is smooth. Do not over-mix. Blend in the grated carrots and pecans last.

Scrape batter out into a well-greased tube pan. Bake in 325  F oven for about 1 hour and 15 minutes until it tests done.

Cool cake on a rack in pan for 20-30 minutes or as long as manufacturer suggests. Remove cake from pan and cool completely before frosting.


  • 12 oz.  cream cheese
  • 1 cup heavy whipping cream
  • 2 Tb. Fiberfit or 1 cup Splenda*
  • 1 tsp. vanilla extract (you can substitute other flavors or even lemon juice to taste)

Blend softened cream cheese with sweetener and vanilla. Whip cream until thickened. Fold thickened cream into cream cheese mixture. Do your best to save enough of it to actually frost the cake!

SERVES: 12  – PER SERVING: 5.4 net carbs – 534 calories; 51.9g total fat (just 13g saturated); 10.8g carb (5.3g fiber; 2.5g sugar) 10.5g protein.

IF YOU OMIT THE FROSTING, per serving: 4.3 net carbs – 398 calories; 38.3g total fat (just 4.5g saturated); 9.2g carb (4.8g fiber; 2.4g sugar) 8.1g protein

* Fiberfit has just 1 (beneficial fiber) carb per teaspoon with zero sugar. Using granular Splenda instead of Fiberfit adds FIFTY FOUR carbs to this total recipe – that is an additional 4.5 carbs PER SERVING! ORDER FIBERFIT TODAY


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Lemon-Jalapeno Relish (for wimps!)

Lemon Jalapeno Relish (for Wimps!)

This relish is GOOD, full of flavor but has almost no heat, despite the fact that these peppers are plenty hot both when raw and after pickling. I am a WIMP when it comes to real spice, but I can pile this stuff on burgers, eggs, etc., and while chewing I get a nice taste of jalapeno, (no sweat or heat above black pepper level, I swear!), then after swallowing I get the loveliest burst of lemon.

Three weeks later, it looks like my 30 day fridge life estimate will hold. The quart may even last long enough to prove or disprove the theory for sure, hard to say at this point, but I told the boys “Hands Off!”…. so maybe! 🙂 I’m sure that’s the only reason there is any left at all.


For Wimps

I pickle hot jalapeno peppers regularly for my “boys” but wanted something a little mellower for me. I also didn’t want to have to seed and dice the peppers each time I wanted to use them, so I created this, and ended up with exactly one quart of deliciousness.

  • 1/3 – 1/2 cup oil
  • 12 jumbo jalapenos (or 18 average, 24 small) – seeded and coarsely chopped in 1/2″ pieces
  • 1 large onion, also 1/2″ dice
  • 1 tsp. sea salt
  • 1 tsp. cumin
  • zest from 4 lemons – larger pieces are better
  • 3 Tb white vinegar
  • few drops Fiberfit or sweetener equivalent to 1 Tb. sugar

Cook the peppers in the oil, spices, and zest over medium-low heat, stirring constantly, until well softened but NOT BROWNED or limp.

Remove from heat, and stir in the vinegar, the  juices from all 4 lemons, and your preferred smidgen of sweetener. You can skip this, but it helps accentuate the lemon flavor without making it taste in any way “sweet”.

Cover when cool, and refrigerate for up to 4 weeks.

Made exactly a quart – “love it when a plan comes together!”



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Raspberry Dream Cake

Raspberry Dream Cake

RASPBERRY DREAM CAKE               Raspberry Dream Cake

A slightly lighter, fruity version of the Chocolate Dream Cake with the same low-carb, no-added-sugar, no-grain, no-gluten, high-fiber goodness. (Use any fruit you like, of course.)

Serves: 16 – Net Carbs per serving: 5.3


Excellent either warm or cold! (Store refrigerated.)

Serves: 16 – Per Serving: 370 calories; 31.0g total fat (11 g saturated); 12.6g carbohydrates 7.3g fiber; 2.3g sugar); 13g protein


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Heavenly Mousse

This was one of my first really good creations, and when I shared the recipe with my new online buddies, they started telling me I should write a cookbook. One of them actually dubbed this OIAB (“O” In A Bowl…. if you still don’t get it… never mind!).

(Somewhat to everyone’s surprise, I actually DID publish that cookbook, just 6 months later.)
From Truly Low Carb Cooking Volume I

 Heavenly Mousse

  • 1 cup heavy whipping cream
  • 8 oz. cream cheese
  • 2 Tb. unsweetened peanut butter
  • 1 Tb. unsweetened cocoa powder
  • 1 cup granular Splenda™
Allow cream cheese to come to room temperature before beginning. This is easiest to make in a stand mixer.
Beat heavy whipping cream until peaks form, and set aside. Be careful – If you over do this step, you’ll make butter!
Beat cream cheese by itself for several minutes until very smooth, scraping down sides of bowl and beaters as needed. Add Splenda™, peanut butter and cocoa powder. Mix very well, scraping down beaters and sides again.
Incorporate one scoop of the whipped cream into the cream cheese mixture first, to lighten it. Then, by hand, using a wide rubber spatula, fold in remaining whipped cream. Do not over mix, it is okay if you can still see veins of white streaking the mix.
Cover with plastic wrap and refrigerate.
Try to eat just ONE, okay. (That’s one serving, not one batch.)

6 servings, each: 303 cal, 29 g fat (17 g sat.), 7 g carb , 4 g protein

Carbs can be reduced by using only half as much cream, or substituting sugar free syrup or Fiberfit for some or all of the Splenda™. By omitting the chocolate and peanut butter and substituting extracts or sugar free syrup, the flavor combinations are practically endless! Experiment and find your favorite.  I often use 3-4 Tb. of Sugar Free syrup in place of half the Splenda. I like to make raspberry mousse (with raspberry syrup) and add ripe berries (see photo), or peach, with fresh diced peaches added. You could also add nuts, unsweetened coconut, etc.
Make this recipe with Fiberfit and cut the net carbs in HALF! 
Made with 2 Tb. Fiberfit in place of 1 cup Splenda, each serving has just 3 net carbs! (5 g carb, 2 g fiber).
Copyright 2000, Truly Low Carb Inc. –  All Rights Reserved