Part 45 (2/2)

Yield: 9 servings 9 servings Each with 7 grams of carbohydrates and 1 gram of fiber, for a total of 6 grams of usable carbs and 12 grams of protein.

Italian Walnut Cake This traditional Italian cake is a clear demonstration that a few simple ingredients properly combined can yield extraordinary results. If it takes you a few days to eat up all of your Italian Walnut Cake, the Splenda on top will melt, leaving a glazed look instead of powdery whiteness, but it will still taste wonderful. This would be fabulous with a simple cup of espresso.

12 ounces (340 g) walnuts cup (100 g) polyol sweetener, divided 4 eggs 1 pinch cream of tartar cup (18 g) Splenda 2 teaspoons lemon zest 1 pinch salt 2 tablespoons (3 g) extra Splenda for topping Preheat oven to 350F (180C, or gas mark 4). Spray a 9-inch (23-cm) springform pan with nonstick cooking spray and line the bottom with a circle of baking parchment or a reusable Teflon pan liner.

Put the walnuts in a food processor with the S-blade in place. Pulse until the nuts are chopped medium-fine. Add 2 tablespoons (25 g) of the polyol sweetener to the nuts and pulse until nuts are finely ground but not oily. (Don't overprocess. You don't want nut b.u.t.ter!) Separate the eggs. Since even the tiniest speck of egg yolk will cause the whites to stubbornly refuse to whip, do yourself a big favor and separate each one into a small dish or cup before adding the white to the bowl you plan to whip them in! Then, if you break one yolk, you've only messed up that white. Put the whites in a deep, narrow mixing bowl and put the yolks in a larger mixing bowl.

Add the pinch of cream of tartar to the whites and use an electric mixer (not a blender or food processor!) to whip the egg whites until they stand in stiff peaks. Set aside.

In a larger bowl, beat the yolks with the rest of the polyol sweetener and the cup (18 g) Splenda until the mixture is pale yellow and very creamy-at least 3 to 4 minutes. Beat in the lemon zest and the salt.

Stir the ground walnuts into the yolk mixture- you can use the electric mixer, but the mixture will be so thick, I think a spoon is easier. When that's well combined, use a rubber sc.r.a.per to gently fold in the egg whites one-third at a time, incorporating each third well before adding the next. When all the egg whites are folded in, gently pour batter into the prepared pan.

Bake for 45 minutes. Sprinkle top with the 2 additional tablespoons (3 g) Splenda while the cake is hot and then let cool before serving. Cut in thin wedges to serve.

Yield: 12 servings 12 servings Each with 9 g protein; 4 g carbohydrate; 1 g dietary fiber; 3 g usable carbs. Carb count does not include polyol sweetener.

Gingerbread I've always loved gingerbread and this is as good as any high-carb gingerbread I've ever had! Don't worry about that zucchini; it completely disappears, leaving only moistness behind.

1 cup (125 g) ground almonds (or[image] cup raw almonds finely ground in a food processor) cup raw almonds finely ground in a food processor) cup (65 g) vanilla whey protein powder 1 teaspoon baking soda teaspoon salt 2 teaspoons ground ginger teaspoon ground cinnamon cup (12 g) Splenda cup (120 ml) plain yogurt cup (60 ml) oil 1 teaspoon blackstrap mola.s.ses 1 egg 2 tablespoons (30 ml) water cup (65 g) shredded zucchini Preheat the oven to 350F (180C, or gas mark 4).

In a mixing bowl, combine the almonds, protein powder, baking soda, salt, ginger, cinnamon, and Splenda and mix them well.

In a separate bowl or measuring cup, whisk together the yogurt, oil, mola.s.ses, egg, and water. Pour into the dry ingredients and whisk until everything is well combined and there are no dry spots. Add the zucchini and whisk briefly to distribute evenly.

Spray an 8 8-inch (20 20-cm) baking pan with nonstick cooking spray and pour the batter into it. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.

Yield: 9 servings 9 servings Each with 9 grams of carbohydrates, a trace of fiber, and 17 grams of protein.

Try serving this with Whipped Topping (page 552).

Chocolate Cheesecake You'll be surprised how good a cheesecake you can make from cottage cheese! It's high in protein, too.

2 cups (450 g) cottage cheese 2 eggs cup (115 g) sour cream 2 ounces (55 g) unsweetened baking chocolate, melted cup (6 g) Splenda 1 Hazelnut Crust (page 522) or Simple Almond Crust (page 522), prebaked in a large, deep pie plate Preheat the oven to 375F (190C, or gas mark 5).

Put the cottage cheese, eggs, and sour cream in a blender. Run the blender, sc.r.a.ping down the sides now and then, until this mixture is very smooth. Add the melted chocolate and Splenda, and blend again.

Pour into the prebaked crust. Place the cake on the top rack of the oven and place a flat pan of water on the bottom rack. Bake for 40 to 45 minutes.

Cool and then chill well before serving. Serve with whipped cream.

Yield: 12 servings 12 servings Each with 7 grams of carbohydrates and 2 grams of fiber, for a total of 5 grams of usable carbs and 16 grams of protein. (a.n.a.lysis includes the crust but not the whipped cream.) Cheesecake to Go with Fruit This lemon-vanilla cheesecake is wonderful with strawberries, blueberries, cherries-any fruit you care to use. It also makes a nice breakfast.

2 cups (450 g) cottage cheese 2 eggs cup (115 g) sour cream cup (32 g) vanilla whey protein powder cup (6 g) Splenda Grated rind and juice of 1 fresh lemon 1 teaspoon vanilla extract 1 Hazelnut Crust (page 522) or Simple Almond Crust (page 522), prebaked in a large, deep pie plate Preheat the oven to 375F (190C, or gas mark 5).

Put the cottage cheese, eggs, sour cream, protein powder, Splenda, lemon rind and juice, and vanilla extract in a blender and blend until very smooth.

Pour into the prebaked crust. Place the cake on the top rack of the oven and place a flat pan of water on the bottom rack. Bake for 30 to 40 minutes. Cool and then chill well before serving.

Yield: 12 servings 12 servings Each with 8 grams of carbohydrates and 2 grams of fiber, for a total of 6 grams of usable carbs and 21 grams of protein. (a.n.a.lysis includes crust.) Serve this cheesecake with the fruit of your choice. I like to serve it with thawed frozen, unsweetened strawberries, blueberries, or peaches mashed coa.r.s.ely with a fork and sweetened slightly with Splenda. If you use 1 cups (450 g) of frozen strawberries with 2 tablespoons (3 g) Splenda for the whole cake, you'll add 2 grams of carbohydrates per slice, plus a trace of fiber and a trace of protein. Use 1 cups (235 g) sour cherries-you can get these canned, with no added sugar-and sweeten them with cup (6 g) Splenda, and you'll add 3 grams per slice. I'm lucky enough to have a sour cherry tree, and cherry cheesecake is one of the joys of early summer around here!

Lime Cheesecake with Ginger Almond Crust Using Neufchatel cheese in this cheesecake gives a lower calorie count without increasing the carb count, and it still gives a superb flavor and texture.

16 ounces (455 g) Neufchatel or cream cheese, softened cup (12 g) Splenda 2 eggs cup (115 g) plain yogurt or sour cream Juice and grated rind of 1 lime teaspoon vanilla extract Ginger Almond Crust (page 524) Preheat oven to 325F (170C, or gas mark 3).

With an electric mixer, beat the Neufchatel or cream cheese until smooth and fluffy. Beat in the Splenda, eggs, and yogurt, in that order, beating well after each addition. Sc.r.a.pe down the sides of the bowl often with a rubber sc.r.a.per. Now, beat in the lime juice, rind, and vanilla extract. Pour into prepared crust. Put a flat container of water on the floor of the oven and then put your cheesecake on the oven shelf. Bake for about 45 minutes or until only the very center of the cake jiggles a little when you shake it. Chill well before serving.

Yield: 8 to 10 servings 8 to 10 servings a.s.suming 8, each will have 11 grams of carbohydrate, with 3 grams of fiber, for a usable carb count of 8 grams; 15 grams protein. (a.n.a.lysis includes Ginger Almond Crust.) Margarita No-Bake Cheesecake I saw Emeril make a margarita cheesecake on his show one night, and I had to decarb it the very next day! It's fabulous. You can make this with cream cheese and sour cream, if you like, for added richness or with Neufchatel cheese and plain yogurt for a lower calorie count with no increase in carbs.

1 tablespoons (10.4 g) unflavored gelatin 1 cup (25 g) Splenda cup (180 ml) boiling water 1 pounds (680 g) cream cheese or Neufchatel cheese, softened 1 cup (230 g) sour cream or plain yogurt cup (60 ml) lime juice 2 teaspoons grated lime rind teaspoon orange extract cup (60 ml) tequila Sweet-and-Salty Almond Crust (page 523) Combine the gelatin and Splenda in a saucepan and pour the boiling water over them. Stir over low heat until the gelatin is completely dissolved. Turn off the heat.

Put the softened cream cheese or Neufchatel cheese in a mixing bowl and beat with an electric mixer until very soft and creamy. (If you have a stand mixer, you can start the cheese beating before you dissolve the gelatin and just leave the mixer mixing on its own.) When the cheese is very smooth and creamy, add the sour cream or yogurt and beat that in well, sc.r.a.ping down the sides of the bowl as needed. Next, beat in the lime juice, grated lime rind, orange extract, and tequila. Go back to the saucepan of gelatin. It should still be liquid! If it's not, you'll need to heat it again, gently. Beat the gelatin mixture into the cheese mixture and make sure everything is very well combined. Pour into the Sweet-and-Salty Almond Crust and chill for at least 4 or 5 hours, and overnight is better.

Run a knife around the cake between the cake and the rim of the springform pan before removing the rim. Slice with a thin-bladed knife-dipping the knife in hot water before each slice is a good idea, although not essential.

Garnish with paper-thin slices of lime, strips of lime zest, or both.

Yield: 12 servings 12 servings Each serving will have 11 grams of carbohydrate and 2 grams of fiber, for a usable carb count of 9 grams, and 12 grams of protein. (a.n.a.lysis includes crust.) Suns.h.i.+ne Cheesecake This has a lovely, creamy texture and a bright, suns.h.i.+ney orange flavor. Using the stevia/FOS blend keeps the carb count very low.

1 cup (225 g) cottage cheese 1 package (8 ounces, 225 g) cream cheese, softened 1 cup (230 g) sour cream 4 eggs Grated rind of 1 orange 1 tablespoon (15 ml) orange extract 1 tablespoon plus 1 teaspoon (10 g) stevia/FOS blend 2 tablespoons (30 ml) lemon juice Tiny pinch salt 1 Hazelnut Crust (page 522) or Simple Almond Crust (page 522), prebaked in a springform pan Preheat oven to 325F (170C, or gas mark 3).

Put the cottage cheese, cream cheese, sour cream, eggs, orange rind, orange extract, stevia, lemon juice, and salt in a blender and run the blender until everything is well-blended and a bit fluffy.

Pour into the prebaked crust. Place the cake on the top rack of the oven and place a flat pan of water on the bottom rack. Bake for 50 minutes. The cheesecake will still jiggle slightly in the center when you take it out. Cool and then chill well before serving.

Yield: 12 servings 12 servings Each with 8 grams of carbohydrates and 2 grams of fiber, for a total of 6 grams of usable carbs and 17 grams of protein. (a.n.a.lysis includes crust.) This is wonderful with sugar-free chocolate syrup. Many grocery stores carry it; it's worth your while to try to find it.

Blackbottomed Mockahlua Cheesecake You'll have to make yourself some Mockahlua before you can make this. What better incentive could you have?

FOR THE BLACKBOTTOM LAYER:.

3 sugar-free dark chocolate bars (about 1.5 ounces [42 g] each) cup (60 ml) heavy cream 1 Simple Almond Crust (page 522), prebaked in a springform pan FOR THE MOCKAHLUA FILLING:.

3 packages (8 ounces [225 g] each) cream cheese, softened cup (18 g) Splenda cup (175 g) sour cream 1 tablespoon (15 ml) vanilla extract 4 eggs [image]cup (80 ml) Mockahlua (page 46) Preheat the oven to 325F (170C, or gas mark 3).

To make the blackbottom layer: Over the lowest possible heat, melt the chocolate bars (preferably in a heat diffuser or a double boiler to keep the chocolate from burning). When the chocolate is melted, stir in the cream, blending well. Pour over the crust and spread evenly.

To make the Mockahlua filling: In large bowl, use an electric mixer to beat the cream cheese until smooth, sc.r.a.ping down the sides of the bowl often. Beat in the Splenda and sour cream and mix well. Beat in the vanilla and eggs, one by one, beating until very smooth and creamy. Beat in the Mockahlua last and mix well.

Pour the filling into the chocolate-coated crust. Place the cake in the oven and place a pie pan of water on the rack below it or on the floor of the even. Bake for 1 hour.

Cool in the pan on a wire rack. Chill well before serving.

Yield: 12 servings 12 servings Each with 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 18 grams of protein. (a.n.a.lysis includes crust, but omits the polyols in the sugar-free chocolate.) Chocolate Chocolate Chip Cheesecake This cake happened because I found a bottle of white chocolate sugar-free coffee flavoring syrup on sale at a discount store. My brain immediately cried, ”Cheesecake!” Feel free to use cream cheese and full-fat sour cream, if you prefer-you'll raise the calorie count but not the carb count.

Crisp Chocolate Crust (page 521, but see instructions below) 24 ounces (680 g) Neufchatel cheese cup (180 ml) white chocolate sugar-free coffee-flavoring syrup (such as Da Vinci) 3 eggs cup (115 g) light sour cream 5 ounces (140 g) sugar-free dark chocolate Preheat oven to 325F (170C, or gas mark 3).

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