Part 45 (1/2)

Spray a cookie sheet with nonstick cooking spray and drop dough onto it by the scant tablespoonful, leaving plenty of room for spreading. Bake for 10 minutes or until golden. Transfer the cookies carefully to wire racks to cool.

Yield: About 5 dozen outrageously good cookies About 5 dozen outrageously good cookies Each with 3 grams of carbohydrates, a trace of fiber, and 4 grams of protein.

Nut b.u.t.ter b.a.l.l.s The high-carb version of this recipe has been around for decades under various names, including Russian Teacakes, of all things. They're a cookie my mom has made every Christmas as far back as I can remember.

1 cup (125 g) almond meal cup (90 g) vanilla whey protein powder 2 tablespoons (15 g) wheat gluten 1 cup (225 g) b.u.t.ter, softened [image]cup (8 g) Splenda 2 tablespoons (25 g) polyol sweetener teaspoon salt 1 teaspoon vanilla 1 cups (190 g) pecans, finely chopped 6 ounces (170 g) sugar-free dark chocolate, finely chopped First measure and stir together the almond meal, protein powder, and gluten. Have this standing by.

Using an electric mixter, beat the b.u.t.ter with the Splenda and polyol sweetener until very creamy and fluffy. Beat in the salt and vanilla.

Now beat in the almond meal mixture, about a third at a time.

Finally, beat in the chopped pecans and chopped chocolate. Chill the dough for at least a few hours.

Preheat oven to 350F (180C, or gas mark 4). Using clean hands, make b.a.l.l.s about 1 inches (3.75 cm) in diameter and place on ungreased cookie sheets. Bake for 10 to 12 minutes. While still warm, sift just a little extra Splenda over the tops of the cookies to make them look spiffy (if you wait till they cool, none of it will stick!).

Yield: Makes about 50 cookies Makes about 50 cookies Each with 5 g protein; 2 g carbohydrate; trace dietary fiber; 2 g usable carbs. Carb count does not include polyol, either added or in the sugar-free chocolate.

Chocolate Walnut b.a.l.l.s These are great to make around Christmastime when high-carb temptations abound.

cup (115 g) b.u.t.ter, at room temperature 2 ounces (55 g) cream cheese cup (12 g) Splenda 2 tablespoons (16 g) stevia/FOS blend 1 egg 1 teaspoon vanilla extract 1 cups (120 g) sifted soy powder teaspoon salt 1 teaspoons baking powder 2 ounces (55 g) unsweetened baking chocolate cup (65 g) chopped walnuts Preheat the oven to 375F (190C, or gas mark 5).

With an electric mixer, cream the b.u.t.ter and cream cheese until soft and well combined, then the Splenda and stevia/FOS blend. Add the egg and the vanilla and beat until well combined.

Sift the soy powder and then resift it with the salt and baking powder. Add the powders to the b.u.t.ter mixture. (It's easier to beat it in if you add it one-half at a time.) Melt the chocolate and beat that in and then add the nuts. Mix well.

b.u.t.ter or spray cookie sheets with nonstick cooking spray. Roll the dough into small b.a.l.l.s and place them on the sheets. Bake for 8 to 10 minutes.

Yield: About 40 cookies About 40 cookies Each with 2 grams of carbohydrates and 1 gram of fiber, for a total of 1 gram of usable carbs and 1 gram of protein.

Cocoa-Peanut Logs This very simple recipe is an adaptation of a recipe using Cocoa Krispies that was around back in the '60s.

4 sugar-free dark chocolate bars (about 1.5 ounces [42 g] each) or 6 ounces (170 g) sugar-free chocolate chips cup (130 g) natural peanut b.u.t.ter (salted is best) 4 cups (115 g) crisp soy cereal (like Rice Krispies, only made from soy) Over very low heat (preferably using a double boiler or a heat diffuser), melt the chocolate and the peanut b.u.t.ter. Blend well. Stir in the cereal until it's evenly coated.

Coat a 9 11-inch (23 28-cm) pan with nonstick cooking spray or line it with foil. Press the cereal mixture into the pan and chill for at least a few hours. Cut into squares and store in the refrigerator until ready to serve.

Yield: About 3 dozen logs About 3 dozen logs Each with 1.5 grams of carbohydrates, a trace of fiber, and about 5 grams of protein. (This does not include the polyols in the chocolate. And remember, those polyols have to be eaten in moderation, or you'll be in gastric distress!) Chocolate Dips The high-carb version of this cookie is part of my earliest memories-my mother makes them for Christmas every year, and they're a favorite with everyone. They really dress up a holiday cookie plate, too!

1[image] cups (160 g) vanilla whey protein powder cups (160 g) vanilla whey protein powder 1 cup (125 g) almond meal 2 tablespoons (15 g) gluten teaspoon salt cup (115 g) b.u.t.ter, softened cup (120 ml) coconut oil [image]cup (8 g) Splenda 2 tablespoons (25 g) polyol sweetener 1 teaspoon vanilla cup (50 g) oat bran 2 tablespoons (30 ml) water Dipping Chocolate (page 552) Preheat oven to 325F (170C, or gas mark 3).

In one bowl, combine the protein powder, almond meal, gluten, and salt and stir together.

In another bowl, use an electric mixer to beat the b.u.t.ter and coconut oil together. When they're combined, beat in the Splenda and polyol sweetener until the mixture is creamy and fluffy. Beat in the vanilla.

Now beat in the protein powder mixture, adding it in two or three batches. Finally, beat in the oat bran and then the water.

You'll have a stiff, somewhat crumbly dough. Use clean hands to form little logs about 1 inches (3.75 cm) long and the diameter of a thumb (unless your fingers are huge!), pressing them together well. Bake on ungreased cookie sheets for 25 to 30 minutes. Cool before dipping into the Dipping Chocolate. Dip one end of each cookie in the chocolate. Place on waxed paper to cool.

Yield: At least 36 At least 36 a.s.suming 36, each will have 9 g protein; 3 g carbohydrate; trace dietary fiber; 3 g usable carbs. Carb count does not include polyol sweetener.

Great b.a.l.l.s of Protein!

You may recognize this updated version of an old health food standby.

1 jar (16 ounces, or 455 g) natural peanut b.u.t.ter, oil and all 2 cups (260 g) vanilla whey protein powder Splenda, saccharine, stevia, or whatever sweetener you prefer (optional) Sesame seeds (optional) Unsweetened shredded coconut (optional) Sugar-free chocolate bars (optional) Unsweetened cocoa powder (optional) Splenda (optional) Thoroughly combine the peanut b.u.t.ter with the protein powder. (I find that working in about[image] cup (45 g) of the protein powder at a time is about right.) This should make a stiff, somewhat crumbly dough. cup (45 g) of the protein powder at a time is about right.) This should make a stiff, somewhat crumbly dough.

Work the sweetener of your choice (if using) into the dough. My whey protein powder is sweetened with stevia, and I find that that's enough sweetener for me. But if you want your Great b.a.l.l.s of Protein to be sweeter, simply add sweetener. (If you're using stevia, dissolve it in a couple of tablespoons [30 ml] of water and sprinkle it evenly over the mixture before working it in, or it's not likely to spread throughout the mixture very well. Actually, it's best to sprinkle any sweetener evenly before combining it with a mixture this thick.) Roll into b.a.l.l.s about 1 inch (2.5 cm) in diameter.

It's nice to coat these with something. If you like sesame seeds, you can toast them by shaking them in a dry, heavy skillet over medium heat until they start popping and jumping around the pan and then roll the b.a.l.l.s in them while they're still warm. You could roll them in coconut, if you prefer; most natural food stores carry it unsweetened and shredded. Again, you can toast it lightly in a dry frying pan and add a little Splenda. Or you could melt sugar-free chocolate bars and dip your b.a.l.l.s of Protein in chocolate- although it would probably be simpler to chop them up and mix them in. Another option is to roll them in unsweetened cocoa mixed with a little Splenda.

Yield: About 50 b.a.l.l.s About 50 b.a.l.l.s Each with 3 grams of carbohydrates, a trace of fiber, and 10 grams of protein. (a.n.a.lysis does not include coatings for b.a.l.l.s.) This is easiest to make if you have a powerful stand mixer or a heavy-duty food processor. If you don't, don't try to use a smaller appliance-you'll only burn it out and destroy it! Rather than dooming your old mixer, just roll up your sleeves, scrub your hands, and dive in.

Espresso Chocolate Chip Brownies A friend posted the original version of this recipe-definitely not low carb-online. (Thanks, Robin!) I couldn't resist the challenge. They're wonderful!

1 cup (25 g) Splenda cup (65 g) vanilla whey protein powder cup (30 g) almond meal cup (45 g) unsweetened cocoa powder 1 tablespoon (12 g) instant coffee crystals (regular or decaf, as you prefer) teaspoon salt cup (115 g) b.u.t.ter 2 large eggs cup (60 ml) water 6 ounces (170 g) sugar-free chocolate chips or sugar-free dark chocolate bars, chopped to chocolate chipsize in the food processor Preheat oven to 350F (180C, or gas mark 4).

Put Splenda, protein powder, almond meal, cocoa, instant coffee crystals, and salt in a food processor with the S-blade in place. Pulse to combine. Add the b.u.t.ter and pulse until the b.u.t.ter is ”cut in”-well combined with the dry ingredients. Turn out into a bowl. Mix in the eggs, one at a time, beating well with a whisk after each. Then beat in the water. Finally, stir in the chocolate chips or chopped-up chocolate bars. Spray an 8 8-inch (20 20-cm) pan with nonstick cooking spray and spread the batter evenly in the pan. Bake for 15 to 20 minutes-do not overbake! Cool and cut into squares.

Yield: I made 25 small brownies from this-I like to have the option of having a little something, and if I want more, I can always have two. I made 25 small brownies from this-I like to have the option of having a little something, and if I want more, I can always have two.

If you do, indeed, make 25, each brownie will have 3 g carbohydrate and 1 g fiber, for a usable carb count of 2 g; 3 g protein.

Yield: If you prefer, you can make 16 bigger brownies If you prefer, you can make 16 bigger brownies At 4 g carb each, and 1 g fiber, for a usable carb count of 3 g, with 4 g protein. Carb count does not include polyol sweetener in the sugar-free chocolate.

Dana's Brownies 2 ounces (55 g) bitter chocolate 8 ounces (225 g) b.u.t.ter cup (100 g) polyol sweetener cup (12 g) Splenda 2 eggs cup (65 g) vanilla whey protein powder 1 pinch salt Preheat oven to 350F (180C, or gas mark 4).

In the top of a double boiler or in a saucepan over a heat diffuser set on lowest possible heat, melt the chocolate and the b.u.t.ter together. Stir until they're well combined. Sc.r.a.pe this into a mixing bowl.

Add the polyol sweetener and stir well and then stir in the Splenda. Next, beat in the eggs, one at a time. Stir in the vanilla whey protein powder and salt.

Pour into an 8 8-inch (20 20-cm) baking pan you've sprayed well with nonstick cooking spray. Bake for 15 to 20 minutes. Do not overbake! Cut into 12 bars and let cool in the pan. Store in a tightly covered container in the refrigerator.

Yield: 12 servings 12 servings Each with 9 g protein; 2 g carbohydrate; 1 g dietary fiber; 1 g usable carb. Carb count does not include polyol sweetener.

Zucchini-Carrot Cake About 1 cups (170 g) hazelnuts 2 eggs cup (120 ml) oil cup (120 ml) yogurt [image]cup (17 g) Splenda cup (65 g) vanilla whey protein powder 1 teaspoon baking soda teaspoon salt 1 teaspoons cinnamon teaspoon nutmeg cup (45 g) shredded zucchini cup (30 g) shredded carrot Preheat the oven to 350F (180C, or gas mark 4).

In a food processor with the S-blade in place, use the pulse control to grind the hazelnuts to a mealy consistency. (You want 1 cups of ground hazelnuts when you're done, and for some inexplicable reason they seem to actually grow a little rather than shrink a little when you grind them.) Set the ground hazelnuts aside.

In a large mixing bowl, whisk the eggs until well blended. Add the oil, yogurt, ground hazelnuts, Splenda, protein powder, baking soda, salt, cinnamon, and nutmeg, mixing well after each addition. (It's especially important that the baking soda be well distributed through the mixture.) Add the zucchini and carrots last, mixing well.

Thoroughly coat a ring mold or bundt pan with nonstick cooking spray and turn the batter into it. (If you sprayed your pan ahead of time, give it another shot just before adding the batter. And don't expect the batter to fill the pan to the rim; it fills my bundt pan about halfway.) Bake for 45 minutes and turn out gently onto a wire rack to cool.

Yield: 8 generous servings 8 generous servings Each with 8 grams of carbohydrates and 2 grams of fiber, for a total of 6 grams of usable carbs and 16 grams of protein.

This doesn't need a darned thing-it's simply delicious exactly the way it is. If you wish to gild the lily, however, you could top it with whipped topping, pumpkin cream, or cream cheese frosting. This cake, by the way, makes a fabulous breakfast, and since it's loaded with protein and good fats, it should keep you going all morning.

Adam's Chocolate Birthday Cake I made a low-carb feast for my friend Adam's birthday, and this was the cake. It's not a layer cake, it's a snack-type cake: dense, moist, and fudgy-a lot like brownies. It's easy, too, because it needs no frosting, tasting great just as it is.

1 cup (125 g) finely ground hazelnuts cup (65 g) vanilla whey protein powder 3 tablespoons (17 g) unsweetened cocoa powder 1 teaspoon baking soda 1 cup (25 g) Splenda teaspoon salt 5 tablespoons (75 ml) oil (peanut, sunflower, canola, or whatever) 1 tablespoon (15 ml) cider vinegar 1 cup (240 ml) cold water Preheat the oven to 350F (180C, or gas mark 4).

In a bowl, combine the hazelnuts, protein powder, cocoa, baking soda, Splenda, and salt and stir them together quite well. (Make sure there are no lumps of baking soda!) Spray a 9 9-inch (23 23-cm) baking dish with nonstick cooking spray and place the hazelnut mixture in it. Make two holes in this mixture. Pour the oil into one, the vinegar into the other, and the water over the whole thing. Mix with a spoon or fork until everything's well combined. Bake for 30 minutes.