Food recipes
Light Cheesecake delight
Light Cheesecake delight
Ingredients:
1 1/4 cup well toasted whole almonds
3 Tbsp. unsalted butter
2 Tbsp. brown Sugar Twin
large pinch of cinnamon
5 tsp. gelatin
2 cups whipping cream
3 eggs, separated
2 lbs. cream cheese, at room temperature
1/4 cup Splenda
1/4 cup pourable white Sugar Twin
2 tsp. pure vanilla extract
Chop or pulse the almonds in a food processor so half of them are finely chopped and
half of them remain coarse. In a heavy pot melt the butter over medium heat until it
turns a rich, nutty smelling brown. Add the almonds, Sugar Twin and cinnamon. Stir well
and press into the bottom of a 10-inch spring form pan. Refrigerate.
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©2004 Achieve Fitness, LLC -
Place 1 cup of the whipping cream in a heatproof bowl. Sprinkle the gelatin over the
whipping cream and let stand until softened. Beat in the egg yolks. Over a pot of
simmering water beat the mixture with a whisk until it thickens and increases slightly in
volume. Remove from the heat and let cool slightly.
Beat the cream cheese until smooth. Add the Splenda, Sugar Twin and vanilla. Beat
until well combined. Beat in the gelatin mixture. Beat the remaining cream to stiff peaks
and fold into the cream cheese mixture. Beat the egg whites to medium peaks and fold
into the cream cheese mixture. Pour into the prepared crust and chill overnight.
To cut a cheesecake neatly, Dip your knife into very hot water and wipe the water off
before making each cut. Lining the bottom of the pan with parchment paper will help the
crust lift off the pan cleanly.
COOKIES
Peanut Butter Cookies
Ingredients
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 Teasps on cookie
sheet, press down with fork, and bake in preheated 300 oven for 15-20 minutes.
Total: 43 carb (37 NET carbs). 20 cookies @ 2 carbs
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.
139
©2004 Achieve Fitness, LLC -
Pepperidge Farm Geneva Cookies
Ingredients
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 325F. Heavily spray a cookie sheet with cooking spray. Beat whites with
cream of tartar until almost stiff. Add cinnamon, nutmeg, and sweetener and beat until
stiff. Beat in vanilla. Fold in almond meal gently. Spoon onto cookie sheets in small
mounds. Bake until 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 (18 NET carbs). Makes 30 @ .6 carbs.
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
Basic Cookie Recipe
Ingredients
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 until 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, until lightly browned.
Total: 77 carb (54 NET carbs). (Supposed to get 12 doz cookies, but I got much less so
I didn't figure "per cookie" carb count)
140
©2004 Achieve Fitness, LLC -
Flavoring: add 1 tsp extract to each portion. For chocolate, add 1 oz melted
unsweetened chocolate to one portion, and additional Tablesp of Splenda. (add .25
carbs for chocolate).
YOU CAN MAKE HALF THE RECIPE AND CUT THAT IN HALF. ADDE CHOCOLATE
TO ONE-HALF AND LET OTHER HALF PLAIN, USING CINNAMON/SPLENDA
MIXTURE TO TOP. YOU’LL GET NEARLY 6 DOZ COOKIES, WHICH WOULD RAISE
THE CARB COUNT.
Mouth Watering Chocolate Chip Cookies
Ingredients
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 325F. 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 (38 NET carbs). Makes 24 cookies @ 2 carbs.
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.
Hazelnut Shortbread
Ingredients
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)
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©2004 Achieve Fitness, LLC -
Preheat oven 325F. Grind hazelnuts to fine meal. Beat butter until 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 until golden. Score immediately - if you wait until cookies cool, they will crumble.
67 carbs (43 NET carbs). Makes 77 cookies @ .6 carbs.
These are the BEST! You can use ground pecans instead of hazelnuts. Orig. recipe
called for 2 T water, which I didn't need, and I added cinnamon ( love cinnamon flavor).
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.
Chocolate Chunk Cookies
Ingredients
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 350F. 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 until
lightly browned.
69 carb. Makes 36 cookies @ 1.5 carbs. (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 untill firm. Pop chocolate out of container and cut up. Nutrition counts
using "homemade chips": 36 cookies @ 1.7 carbs
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©2004 Achieve Fitness, LLC -
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.
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Cinnamon Cookies
Ingredients
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. I got 48 cookies @ .6 NET carbs
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 NET carbs)
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.
143
©2004 Achieve Fitness, LLC -
Tasty Orange Spice Cookies
This recipe makes a soft, cake-like cookie. You can use 1/2 tsp. orange extract in place
of the orange zest or omit it for a plain spice cookie. Leaving out the walnuts will lower
the count by 8 grams and the fiber by 4. Total carbs 62
Note: Makes about 40 cookies this recipe makes a soft, cake-like cookie. You can use
1/2 tsp. orange extract in place of the orange zest or omit it for a plain spice cookie.
Leaving out the walnuts will lower the count by 8 grams and the fiber by 4. Total carbs
62
Ingredients:
1 1/4 cup well toasted whole almonds
3 Tbsp. unsalted butter
2 Tbsp. brown Sugar Twin
large pinch of cinnamon
5 tsp. gelatin
2 cups whipping cream
3 eggs, separated
2 lbs. cream cheese, at room temperature
1/4 cup Splenda
1/4 cup pourable white Sugar Twin
2 tsp. pure vanilla extract
Chop or pulse the almonds in a food processor so half of them are finely chopped and
half of them remain coarse. In a heavy pot melt the butter over medium heat until it
turns a rich, nutty smelling brown. Add the almonds, Sugar Twin and cinnamon. Stir well
and press into the bottom of a 10-inch spring form pan. Refrigerate.
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©2004 Achieve Fitness, LLC -
Place 1 cup of the whipping cream in a heatproof bowl. Sprinkle the gelatin over the
whipping cream and let stand until softened. Beat in the egg yolks. Over a pot of
simmering water beat the mixture with a whisk until it thickens and increases slightly in
volume. Remove from the heat and let cool slightly.
Beat the cream cheese until smooth. Add the Splenda, Sugar Twin and vanilla. Beat
until well combined. Beat in the gelatin mixture. Beat the remaining cream to stiff peaks
and fold into the cream cheese mixture. Beat the egg whites to medium peaks and fold
into the cream cheese mixture. Pour into the prepared crust and chill overnight.
To cut a cheesecake neatly, Dip your knife into very hot water and wipe the water off
before making each cut. Lining the bottom of the pan with parchment paper will help the
crust lift off the pan cleanly.
COOKIES
Peanut Butter Cookies
Ingredients
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 Teasps on cookie
sheet, press down with fork, and bake in preheated 300 oven for 15-20 minutes.
Total: 43 carb (37 NET carbs). 20 cookies @ 2 carbs
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.
139
©2004 Achieve Fitness, LLC -
Pepperidge Farm Geneva Cookies
Ingredients
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 325F. Heavily spray a cookie sheet with cooking spray. Beat whites with
cream of tartar until almost stiff. Add cinnamon, nutmeg, and sweetener and beat until
stiff. Beat in vanilla. Fold in almond meal gently. Spoon onto cookie sheets in small
mounds. Bake until 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 (18 NET carbs). Makes 30 @ .6 carbs.
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
Basic Cookie Recipe
Ingredients
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 until 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, until lightly browned.
Total: 77 carb (54 NET carbs). (Supposed to get 12 doz cookies, but I got much less so
I didn't figure "per cookie" carb count)
140
©2004 Achieve Fitness, LLC -
Flavoring: add 1 tsp extract to each portion. For chocolate, add 1 oz melted
unsweetened chocolate to one portion, and additional Tablesp of Splenda. (add .25
carbs for chocolate).
YOU CAN MAKE HALF THE RECIPE AND CUT THAT IN HALF. ADDE CHOCOLATE
TO ONE-HALF AND LET OTHER HALF PLAIN, USING CINNAMON/SPLENDA
MIXTURE TO TOP. YOU’LL GET NEARLY 6 DOZ COOKIES, WHICH WOULD RAISE
THE CARB COUNT.
Mouth Watering Chocolate Chip Cookies
Ingredients
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 325F. 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 (38 NET carbs). Makes 24 cookies @ 2 carbs.
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.
Hazelnut Shortbread
Ingredients
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)
141
©2004 Achieve Fitness, LLC -
Preheat oven 325F. Grind hazelnuts to fine meal. Beat butter until 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 until golden. Score immediately - if you wait until cookies cool, they will crumble.
67 carbs (43 NET carbs). Makes 77 cookies @ .6 carbs.
These are the BEST! You can use ground pecans instead of hazelnuts. Orig. recipe
called for 2 T water, which I didn't need, and I added cinnamon ( love cinnamon flavor).
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.
Chocolate Chunk Cookies
Ingredients
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 350F. 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 until
lightly browned.
69 carb. Makes 36 cookies @ 1.5 carbs. (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 untill firm. Pop chocolate out of container and cut up. Nutrition counts
using "homemade chips": 36 cookies @ 1.7 carbs
142
©2004 Achieve Fitness, LLC -
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.
Burn Fat FAST! Weight Loss + Fitness System
Learn the keys to successful weight loss and fitness. Step-by-step
program shows you how and guarantees your success! Includes
ebook, audio lessons, cook book, exercise pictures + descriptions,
meal plans, and more!
Click here to learn more
Cinnamon Cookies
Ingredients
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. I got 48 cookies @ .6 NET carbs
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 NET carbs)
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.
143
©2004 Achieve Fitness, LLC -
Tasty Orange Spice Cookies
This recipe makes a soft, cake-like cookie. You can use 1/2 tsp. orange extract in place
of the orange zest or omit it for a plain spice cookie. Leaving out the walnuts will lower
the count by 8 grams and the fiber by 4. Total carbs 62
Note: Makes about 40 cookies this recipe makes a soft, cake-like cookie. You can use
1/2 tsp. orange extract in place of the orange zest or omit it for a plain spice cookie.
Leaving out the walnuts will lower the count by 8 grams and the fiber by 4. Total carbs
62
Printed from https://recipe.bluelayer.org/recipe/68045/light-cheesecake-delight