Food recipes
Gelatin Twin For the filling
Gelatin Twin For the filling
Ingredients:
1/4 cup water
2 1/2 tsp. gelatin
3 Tbsp. Brown Sugar Twin
3 Tbsp. pourable Splenda
1 14 oz. can pumpkin puree
1/2 tsp. dried ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. salt
1/2 cup whipping cream
1 tsp. pure vanilla extract
3 large eggs, separated
1/4 tsp. cream of tartar
1 1/2 cups whipping cream
Sprinkle the gelatin over the water and set aside. Combine the Sugar Twin and
Splenda.
In a food processor, combine the softened gelatin, pumpkin puree, 4 Tbsp. of the mixed
sweeteners, the spices, salt, 1/2 cup whipping cream, vanilla and 3 egg yolks. Puree
until smooth. Transfer to a saucepan and cook over medium-high heat until the mixture
just starts to splutter. (Heating the mixture to this point is important or it may not set
properly.) Transfer to the food processor and puree again until smooth. Transfer to a
bowl and let stand at room temperature, stirring frequently until cool.
In a mixing bowl, beat the egg whites until foamy. Add the cream of tartar and remaining
sweetener mix and beat until stiff peaks form. Stir 1/4 of the egg whites into the pumpkin
mixture then fold in the remaining whites. Spread out into the crust and refrigerate for at
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least 2 hours. No more than 4 hours before serving, beat the 1 1/2 cups whipping
cream to firm peaks and pile on top of the pie.
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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.
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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 until 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.
CHEESECAKE
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 until very stiff; set aside. Dissolve gelatin in cold water. Heat 1/4 cup
cream in a medium bowl in the microwave until 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 until firm.
Total: 28 carb (26 NET carbs). Makes 12 @ 2.1 carbs.
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 until firm, 2-3 hours.
Total 34 carb (30 NET carbs). Makes 12 @ 2.5 carbs
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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 until smooth.
Whip the cream to heavy peak stage. Fold in jello mixture. Pour into paper-lined muffin
cups and refrigerate until set.
Total: 29 carb. Makes 10 @ 3 carbs
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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 until 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 until smooth. Add eggs, one at a time, blending well
after each. Add extracts and salt; pulse to combine. Add sour cream and pulse to
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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. If you don't make the crust, counts are 4 carb.
Pumpkin Cheesecake Bars
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 until 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 until set. Cool and cut in bars.
16 bars @ 3 carbs (2.2 NET Carbs)
Yummy 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
350F for 30 min until knife comes out clean. Cool, refrigerate.
Serves 8 @ 4 carb
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New York Style Cheesecake with Nut Crust
Note: Makes 1 9-inch cake, which can be cut into 12 goodly slices. This recipe can be
baked without the crust if you want to lower the carb count further or macadamia nuts
can be used in place of Brazil nuts.Total Carb count with nut crust 105, with out nut
crust 65
Crust:
Ingredients:
1/4 cup water
2 1/2 tsp. gelatin
3 Tbsp. Brown Sugar Twin
3 Tbsp. pourable Splenda
1 14 oz. can pumpkin puree
1/2 tsp. dried ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. salt
1/2 cup whipping cream
1 tsp. pure vanilla extract
3 large eggs, separated
1/4 tsp. cream of tartar
1 1/2 cups whipping cream
Sprinkle the gelatin over the water and set aside. Combine the Sugar Twin and
Splenda.
In a food processor, combine the softened gelatin, pumpkin puree, 4 Tbsp. of the mixed
sweeteners, the spices, salt, 1/2 cup whipping cream, vanilla and 3 egg yolks. Puree
until smooth. Transfer to a saucepan and cook over medium-high heat until the mixture
just starts to splutter. (Heating the mixture to this point is important or it may not set
properly.) Transfer to the food processor and puree again until smooth. Transfer to a
bowl and let stand at room temperature, stirring frequently until cool.
In a mixing bowl, beat the egg whites until foamy. Add the cream of tartar and remaining
sweetener mix and beat until stiff peaks form. Stir 1/4 of the egg whites into the pumpkin
mixture then fold in the remaining whites. Spread out into the crust and refrigerate for at
131
©2004 Achieve Fitness, LLC -
least 2 hours. No more than 4 hours before serving, beat the 1 1/2 cups whipping
cream to firm peaks and pile on top of the pie.
Flatten Your Abs!
Introducing the amazing abdominal workout program that works for
anyone! Revealed by top sports trainer, David Grisaffi Corrective
Exercise Kinesiologist and Nutrition and Lifestyle Coach
Toss the rest of the abdominal training programs you may have
used in the garbage! Now here's a abdominal training program that
works and results in MASSIVE improvement!
Are you tired of crunch, crunch, and crunch sit up programs!
Check out "Flatten Your Abs"
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.
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©2004 Achieve Fitness, LLC -
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 until 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.
CHEESECAKE
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 until very stiff; set aside. Dissolve gelatin in cold water. Heat 1/4 cup
cream in a medium bowl in the microwave until 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 until firm.
Total: 28 carb (26 NET carbs). Makes 12 @ 2.1 carbs.
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 until firm, 2-3 hours.
Total 34 carb (30 NET carbs). Makes 12 @ 2.5 carbs
133
©2004 Achieve Fitness, LLC -
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 until smooth.
Whip the cream to heavy peak stage. Fold in jello mixture. Pour into paper-lined muffin
cups and refrigerate until set.
Total: 29 carb. Makes 10 @ 3 carbs
The Eating Plan - Personalized Meal Plans
Online!
Now you can get customized and personalized meal
plans online that will help you to stay on target with
your eating. No more excuses... it's never been any
easier than this! Click here to learn more.
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 until 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 until smooth. Add eggs, one at a time, blending well
after each. Add extracts and salt; pulse to combine. Add sour cream and pulse to
134
©2004 Achieve Fitness, LLC -
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. If you don't make the crust, counts are 4 carb.
Pumpkin Cheesecake Bars
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 until 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 until set. Cool and cut in bars.
16 bars @ 3 carbs (2.2 NET Carbs)
Yummy 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
350F for 30 min until knife comes out clean. Cool, refrigerate.
Serves 8 @ 4 carb
135
©2004 Achieve Fitness, LLC -
New York Style Cheesecake with Nut Crust
Note: Makes 1 9-inch cake, which can be cut into 12 goodly slices. This recipe can be
baked without the crust if you want to lower the carb count further or macadamia nuts
can be used in place of Brazil nuts.Total Carb count with nut crust 105, with out nut
crust 65
Crust:
Printed from https://recipe.bluelayer.org/recipe/73584/gelatin-twin-for-the-filling