Part 47 (1/2)

FOR THE PIE:.

1 cups (225 g) almonds cup (30 g) vanilla whey protein powder 3 tablespoons (4.5 g) Splenda 4 tablespoons (56 g) b.u.t.ter, melted 1[image] cups (95 g) Angel-Type Coconut (page 553), divided cups (95 g) Angel-Type Coconut (page 553), divided 2[image] cups (640 ml) Carb Countdown dairy beverage cups (640 ml) Carb Countdown dairy beverage 1 packages (3.4 ounces, or 95 g each) vanilla sugar-free instant pudding mix FOR THE WHIPPED TOPPING:.

1 cup (240 ml) heavy cream, chilled 1 tablespoon (10 g) vanilla sugar-free instant pudding mix Preheat oven to 325F (170C, or gas mark 3).

To make the pie: In a food processor using the S-blade, grind the almonds fine. Add the protein powder and Splenda and pulse to combine. Now add the b.u.t.ter and pulse until it's all well mixed. Turn this out into a 9-inch (23-cm) pie plate you've sprayed with nonstick cooking spray. Press firmly into place, building up the sides. Bake for 1215 minutes or until starting to turn golden. Cool before filling.

Put[image] cup (45 g) of the Angel-Type Coconut in the pie sh.e.l.l, spreading evenly. Set aside. cup (45 g) of the Angel-Type Coconut in the pie sh.e.l.l, spreading evenly. Set aside.

Pour the Carb Countdown into a mixing bowl and add the 1 packages pudding mix. Whisk until smooth, about 2 minutes. Pour over the coconut in the pie sh.e.l.l. Chill for at least 1 hour.

While the pie is chilling, stir the remaining coconut in a dry skillet over medium heat until it's touched with gold. Set aside to cool.

To make the whipped topping: Using an electric mixer, whip the heavy cream with the 1 tablespoon of pudding mix until you have whipped topping (then turn off the mixer fast! You don't want vanilla b.u.t.ter!). Spread over the pie and top with the toasted coconut before serving.

Yield: 1012 servings. 1012 servings.

a.s.suming 12, each will have 11 g protein; 9 g carbohydrate; 3 g dietary fiber; 6 grams usable carbs.

Peanut b.u.t.ter Silk Pie This pie is incredible, decadent, outrageous, utterly scrumptious. This is a real special-occasion dessert and a surefire crowd pleaser.

FOR THE CRUST:.

1 cups (190 g) sh.e.l.led raw hazelnuts 4 tablespoons (56 g) b.u.t.ter, melted cup (65 g) vanilla-flavored whey protein powder FOR THE CHOCOLATE LAYER:.

4 sugar-free dark chocolate bars (about 1.5 ounces [42 g] each) 5 tablespoons (75 ml) heavy cream 1 teaspoon instant coffee crystals FOR THE PEANUT b.u.t.tER SILK LAYER:.

1 package (8 ounces, or 225 g) cream cheese, softened 1 cup (25 g) Splenda 1 cup (260 g) creamy natural peanut b.u.t.ter 1 tablespoon (14 g) b.u.t.ter, melted 1 teaspoon vanilla extract 1 cup (240 ml) heavy cream Preheat the oven to 325F (170C, or gas mark 3).

To make the crust: Use the S-blade in a food processor to grind the hazelnuts to a meal. Add the b.u.t.ter and protein powder and pulse until well combined. Spray a large pie plate with nonstick cooking spray and press the hazelnut mixture firmly into the bottom of the pie plate (it won't build up the side very far). Bake for 10 to 12 minutes or until lightly browned. Remove from the oven to cool.

To make the chocolate layer: Melt the chocolate over the lowest possible heat since chocolate burns very easily. (If you have a double boiler or a heat diffuser, this would be a good time to use it!) Whisk in the cream and coffee crystals, and continue stirring until the crystals disappear. Spread this mixture evenly over the bottom of the hazelnut crust.

To make the peanut b.u.t.ter silk layer: Use an electric mixer to beat the cream cheese, Splenda, peanut b.u.t.ter, b.u.t.ter, and vanilla together until creamy.

In a separate bowl, whip the heavy cream until stiff. Turn the mixer to the lowest setting and beat the whipped cream into the peanut b.u.t.ter mixture one-third at a time.

Spread the peanut b.u.t.ter filling gently over the chocolate layer and chill. (This is best made a day in advance to allow plenty of time for chilling.) Yield: 10 generous servings 10 generous servings Each with 12 grams of carbohydrates and 2 grams of fiber, for a total of 10 grams of usable carbs and 20 grams of protein. Carb count does not include the polyol in the sugar-free chocolate.

Peanut b.u.t.ter and Jelly Pie I invented this for my peanut b.u.t.ter-obsessed husband, who adored it.

FOR THE JELLY LAYER:.

1 cup (120 g) raspberries (fresh, or frozen with no sugar) 2 tablespoons (30 ml) water 3 tablespoons (4.5 g) Splenda FOR THE PEANUT b.u.t.tER LAYER:.

1 package (4-serving size) sugar-free vanilla instant pudding mix 1 cup (240 ml) heavy cream 1 cup (240 ml) water 1 cup (260 g) natural peanut b.u.t.ter teaspoon blackstrap mola.s.ses [image]teaspoon salt Cinnamon Almond Crust (page 523) To make the jelly layer: Put the raspberries, 2 tablespoons (30 ml) water, and Splenda in a saucepan over medium-low heat and bring to a simmer. Stir until the berries are quite soft and mash up with a fork. Turn off heat and set aside.

To make the peanut b.u.t.ter layer: With an electric mixer, beat the pudding mix with the heavy cream and water until smooth and starting to thicken. Beat in peanut b.u.t.ter, mola.s.ses, and salt, sc.r.a.ping down the sides of the bowl as needed, until everything is well combined and very smooth.

Spread the raspberry mixture evenly over the bottom of the prepared Cinnamon Almond Crust. Spoon the peanut b.u.t.ter mixture evenly over the raspberry layer. Chill for at least several hours, and overnight is better.

Yield: 8 servings 8 servings Each serving will have 16 grams of carbohydrate and 6 grams of fiber, for a usable carb count of 10 grams; 17 grams protein-which means you can legitimately have a slice for breakfast, if you want to. (a.n.a.lysis includes Cinnamon Almond Crust.) Peanut b.u.t.ter Cup Pie This is so easy! And who doesn't love chocolate and peanut b.u.t.ter?

1 package (4-serving size) sugar-free instant chocolate pudding mix 2 tablespoons (11 g) unsweetened cocoa powder 1 cup (240 ml) heavy cream 1 cup (240 ml) water cup (195 g) natural peanut b.u.t.ter (I used creamy.) 1 Simple Almond Crust (page 522) In a large bowl, combine the pudding mix and cocoa powder. Pour in the heavy cream and water and beat with an electric mixer to combine well. Then beat in the peanut b.u.t.ter until everything's well combined. Pour mixture into cooled crust, sc.r.a.ping it all out of the bowl with a rubber sc.r.a.per. Spread evenly in crust and chill.

Yield: 8 servings 8 servings Each serving will have 12 grams of carbohydrate and 4 grams of fiber, for a usable carb count of 8 grams; 14 grams of protein. (a.n.a.lysis includes Simple Almond Crust.) Pumpkin Pie with Pecan Praline Crust I'm very proud of this recipe. Serve it at Thanksgiving Dinner, and no one will guess it's made without sugar.

FOR THE CRUST:.

2 cups (300 g) sh.e.l.led raw pecans teaspoon salt 2 tablespoons (4 g) Splenda 1 teaspoons blackstrap mola.s.ses 4 tablespoons (56 g) b.u.t.ter, melted 2 tablespoons (30 ml) water FOR THE PUMPKIN PIE FILLING:.

1 can (15 ounces, or 420 ml) pumpkin 1 cups (360 ml) heavy cream 3 eggs cup (18 g) Splenda teaspoon salt 2 teaspoons blackstrap mola.s.ses 1 tablespoon (6 g) pumpkin pie spice Preheat the oven to 350F (180C, or gas mark 4).

To make the crust: Put the pecans and salt in a food processor with the S-blade in place. Pulse until the pecans are chopped to a medium consistency. Add the Splenda, mola.s.ses, and b.u.t.ter and pulse again until well blended. Add the water and pulse again until well combined. At this point, you'll have a soft, sticky ma.s.s.

Spray a 10-inch (25-cm) pie plate with nonstick cooking spray or b.u.t.ter it well. Pour the pecan mixture into it and press firmly in place, all over the bottom and up the sides by 1 inches (3 cm) or so. Try to get it an even thickness with no holes, and if you wish, run a finger or a knife around the top edge to get an even, nice-looking line. Bake for about 18 minutes. Cool.

Increase the oven temperature to 425F (220C, or gas mark 7).

To make the filling: Combine the pumpkin, heavy cream, eggs, Splenda, salt, mola.s.ses, and spice in a bowl and whisk together well. Pour into the prebaked and cooled pie sh.e.l.l. Bake for 15 minutes, lower the oven temperature to 350F (180C, or gas mark 4), and bake for an additional 45 minutes. Cool and serve with whipped cream.

Yield: 8 servings 8 servings Each with 14 grams of carbohydrates and 4 grams of fiber, for a total of 10 grams of usable carbs and 6 grams of protein. a.n.a.lysis does not include whipped cream.

Wondering how many carbs you're really saving by making your pumpkin pie from scratch? A lot- especially when you consider that a slice of Mrs. Smith's frozen pumpkin pie has 37 grams of usable carbs, well over three times as much as my version!

Brownie Mocha Fudge Pie 1 batch Dana's Brownies (page 509, but see instructions) 4 teaspoons instant coffee granules, divided 2 cups (480 ml) well-chilled heavy cream, divided 3 tablespoons (30 g) sugar-free instant vanilla pudding mix, divided 1 cups (360 ml) Carb Countdown dairy beverage or half-and-half 3 tablespoons (45 ml) Mockahlua (page 46), divided 2 packages (4-serving-size) sugar-free instant chocolate pudding mix Make the brownies, adding 2 teaspoons of instant coffee granules. Instead of baking in an 8 8-inch (20 20-cm) pan, use a 10-inch (25-cm) pie plate you've sprayed well with nonstick cooking spray. Let the brownie crust cool thoroughly before starting on the filling.

Pour 1 cup (240 ml) of the heavy cream into a small, deep mixing bowl, and add 1 tablespoons (15 g) of the sugar-free vanilla instant pudding powder. Using a whisk or an electric mixer, whip until well thickened (but don't go overboard and make sweet vanilla b.u.t.ter!). Set this aside for a moment.

In another mixing bowl, dissolve 1 teaspoon of the instant coffee granules in the Carb Countdown dairy beverage and stir in 2 tablespoons (30 ml) of the Mockahlua. Now add the sugar-free instant chocolate pudding mix and beat with an electric mixer for a minute or two until very smooth and thick. Add the whipped cream you made. Turn the mixer to its very lowest setting and beat the whipped cream into the pudding mixture until everything is just combined. Spread this mixture over the brownie crust.

Okay, you need your cream-whipping bowl again-don't bother to wash it, though you'll want to wash the beaters. Pour the last tablespoon (15 ml) of Mockahlua and the last teaspoon of coffee granules into the bowl, and dissolve the coffee granules in the Mockahlua. Now add the second cup (240 ml) of heavy cream and the second 1 tablespoons (15 g) of vanilla instant pudding powder.

Whip until thickened (again, don't overbeat and get b.u.t.ter). Spread this coffee whipped cream over the pudding layer and chill well-at least a few hours. Decorate with bitter chocolate shavings, if you like.

Yield: 12 servings 12 servings Each with 11 g protein; 8 g carbohydrate; 1 g dietary fiber; 7 g usable carbs. a.n.a.lysis does not include polyol sweetener.

Layered Chocolate-and-Vanilla Decadence I adapted this recipe, and my sister, Kim, tested it for me one night when she was having company. She said that they threatened to eat the whole thing-and it makes a lot! This is a good choice if you want to take a dessert to a gathering.

FOR THE CRUST:.

1 cups (190 g) pecans 1 cup (130 g) vanilla whey protein powder cup (12 g) Splenda cup (115 g) melted b.u.t.ter FOR THE LAYERS:.

2 cups (600 ml) heavy cream, chilled 2 tablespoons (25 g) sugar-free instant vanilla pudding mix 8 ounces (225 g) cream cheese, softened cup (12 g) Splenda 2 cups plus 2 tablespoons (630 ml) Carb Countdown dairy beverage, divided 1 package (6-serving size) sugar-free instant chocolate pudding mix Preheat oven to 350F (180C, or gas mark 4).

To make the crust: Chop the pecans in a food processor, add the other crust ingredients, and pulse to blend thoroughly. Pour into a 9 13-inch (23 33-cm) baking pan; press down to make firm so that it covers the bottom. Bake for 15 minutes. Let cool.

To make the layers: While the crust is cooling, whip the heavy cream and the vanilla pudding mix with you electric mixer. Set aside.

In another bowl, beat the cream cheese, Splenda, and 2 tablespoons (30 ml) of Carb Countdown dairy beverage together until smooth. Fold in a little less than half of the whipped cream. Spread cream cheese mixture over the crust.