Low Carb Recipes

Here are my two favorite dessert recipes. Big favorites with non-lowcarbers as well. Yum times ten. **note, I've never made these without using splenda in a packet, since I brought some to the UK with me I never bothered to convert it to it's powdered form. So I suppose you'd have to add the splenda to taste, less would be better in this recipe since it's not supposed to be sticky sweet. Loads of help, I know.


Butter Pecan Creme Brulee
Custard:
2 cups double cream (heavy cream in US)
4 egg yolks
1 pinch of salt
1 teaspoon almond extract
6 packets of splenda
Topping:
1 tablespoon butter
1 oz finely chopped pecans (1/8 cup)
2 splenda packets
In a saucepan, heat cream over medium just until bubbbles start to form. Remove from heat and let cool slightly. In a separate bowl, whisk together the egg yolks, vanilla, salt and Splenda. Gradually whisk in the warmed cream. Pour into 4 little custard cups (6 oz). Bake the cups in a water bath for 25-30 minutes at 350 F (180 C). Custards should be set, but still a bit jiggly. Chill for one full hour. Now start making the topping but browning the nuts & butter & splenda in a skillet, under low heat, until the butter is nice and brown colored, but not burnt. Divide the topping over the chilled custards.
**I don't know why its called creme brulee since it's a custard, but whatever. It's yummy.
***I think I remember these being something like 3 carbs each.

Coconut Cream Mousse
1/2 cup shredded unsweetened coconut
3 packets of Splenda
4 oz philly cream cheese
1 beaten egg
1 c heavy (or double) cream
1/2 teaspoon almond
1/2 teaspoon vanilla
Mis 1/4 of the cream with all the splenda, extracts, & coconut. In a saucepan heat the mixture throughout then take off the heat to sit for 15 minutes. Don't bring it to a boil or anything. In a separate bowl beat the egg with another 1/4 of the cream. Set aside. Pour the remaining 1/2 cup cream into the coconut-filled saucepan (after the 15 minutes are up). Add the cream cheese and cook it all on mediuim heat, stirring constantly, until it's a pudding consistency. Add the egg mix and keep stirring until it all thickens. Pour into little ramekins and refirgerate for at least an hour.
**These are 5 carbs a piece, if divided into 4 servings.

I just thought to add this here.... if anyone ever makes that Atkins low carb bread    that's 3 net carbs and it tastes awful.  (I am having difficulty with the aftertaste of a lot of these things and am sticking with real food.)  There is redemption.   Cut it up process it or handheld blender it to bread crumbs.  Throw some olive oil in a pan and fry those little bread crumbs until they are golden.  I added garlic fresh and powder, salt and pepper, dry parsley flakes for color and a bit of dry bay leaf.  I am going to make another batch with Italian seasoning and maybe parmesan cheese to make eggplant or something else.  It makes it edible and satisfies the need for bread crumbs or coating.  Going to use them in crab cakes tonight.