Health, Fitness, Diet & Nutrition,

 

Candies and Cookies

 

 

 

Candies

Hard Candy

Serves:for days

CarbsPerServing:0 carbs

Prep Time:3 minutes

Effort:Easy

Ingredients:

Jell-O 1 large package

1/2 cup of water 8 gelitine packages

How to Prepare:

mix jello and jelitine in bowl add water will not mix well at all

but do your best..put on medium heat until melted. Take off heat.

what I do is freeze it in the bowl I mixed it in until hard (5

min).Remove from bowl and cut into picese.. wait a few days it will

get harder and harder...Lasts a long time and gets harder and harder

from the air.. lasts for days

Coconut-Chocolate Fudge

Serves:18 squres

CarbsPerServing:4.5

Prep Time:less than 10 min.

Effort:Easy

Ingredients:

2 c. Splenda

3 tbs SF cocoa

1/2 c. butter1/4 c.heavy cream or 1/2n1/2

1/4 c. water 1 tsp vanilla

1/2 c. SF peanut butter

2-3 c. SF coconut

How to Prepare:

Mix Splenda, cocoa, butter, cream & water in sauce pan. Stirring

constantly bring to rolling boil for 1 min. Remove from heat. add

peanut butter & vanilla until melted. Stir in enough coconut until

most of chocolate mixture is absorbed. Spread into PAM sprayed pan.

Chill 2-3 hours.

Butterscotch Fudge

18 squares

CarbsPerServing:useable carbs about 1.9

Prep Time:5 min.

Effort:Easy

Ingredients:

1 c. heavy cream

8 oz cream cheese

2 tbs Splenda or 3 pkts Equal1/2 c. SF peanut butter

1 small box SF butterscotch pudding (I use Jello brand)

How to Prepare:

blend until very smooth heavy cream, cream cheese & sweetner. Add

peanut butter until smooth. Add pudding mix until smooth. Pour into

PAM sprayed 7x11 pan. Chill 2-3 hours.

Good Fudgie Chocolate Candy

Serves:25 pieces,9

CarbsPerServing:5 grams/piece

Prep Time:10-15 mins

Effort:Easy

Ingredients:

20 pkts "Splenda"

1 pkg "cook to serve" sugar-free chocolate pudding

1 oz butter or margerine

1 can evaporated milk1 pkg {8 ozs} unsweetened baking chocolate, any

brand

How to Prepare:

Melt baking chocolate in Microwave {about 7 mins @ 40% power} in

medium sized bowl.

Combine other ingredients in saucepan and cook according to pudding

directions.

Pour cooked pudding into melted chocolate, mix thoroughly, then pour

into glass pie plate.

Refrigerate. Gets really firm. Makes good dark chocolate candy!

Low Carb Chocolate Treats

Serves:24,10

CarbsPerServing:.33 grams of carbs each

Prep Time:30 minutes

Effort:Easy

Ingredients:

1 8oz pkg cream cheese softened1 large box sugar free jello1 oz

square unsweetened chocolate1 tbsp heavy cream1 pkg splenda1 tbsp

butter

How to Prepare:

Mix first two ingredients together in a mixer...Mix well. Form into

24 balls. chill for 1/2 hourMelt together chocolate, cream, butter

and splenda..Dip cream cheese balls in chocolate.Refrigerate for

another 20 minutes.

Chocolate No Bakes

Effort:Easy

Ingredients:

2 Tbs butter

1/3 cup chunky peanut butter

2 Tbs cocoa powder

10 packets Splenda

1/3 cup ricotta cheese

1 tsp vanilla

1 Tbs cream

How to Prepare:

On a very low heat, melt butter and peanut butter. Mix in cocoa

powder. Remove from heat. Add rest of ingredients and mix.

Lay wax paper on cookie sheet then spoon mixture onto wax paper.

(Usually makes 16) Refridgerate.

lower carb fudge

Serves:6 by 9 pan or pyrex,8,8,10

CarbsPerServing:48 total carbs

Prep Time:fast

Effort:Easy

Ingredients:

1/4 c. margarine or butter

2 oz unsweetened chocolate

24 packets Equal I tsp vanilla

1 (8oz)pkg cream cheese,

1/2 chopped nuts optional

How to Prepare:

melt butter over low heat. Add chocolate and stir until melted.

Remove from heat and stir in sweetner and vanilla. combine chocolate

mixture with cream cheese(softened)( don't use fat free) beat until

smooth. Stir in nuts and spread in lightly greased 8 inch square pan

.. Refrigerate until firm.

Gummi Jigglers

Serves:4,1

CarbsPerServing:0

Prep Time:15

Effort:Easy

Ingredients:

4 envelopes unflavored gelatin

14 Packets of saccharin 1/2 Cup Water-Cold

1/4 Packet of Kool-Aid Drink Mix Unsweetened

How to Prepare:

Add gelatin packets, Kool-Aid and saccharin together in a saucepan.

Mix together. Pour in the water and stir over medium heat until

melted. Pour the mixture into a shallow pan and place in the freezer

for 10 minutes. Remove from the freezer and use cookie cutters to

make jigglers!

Macadamia Nut Joys

Serves:6,10

CarbsPerServing:approx 6 (didnt take coconut carbs into this

recipe)

Prep Time:20 minutes

Effort:Easy

Ingredients:

3 Ozs cream cheese softened

1/2 Cup unsweetened shredded Coconut

1-2 Tablespoons of Heavy Cream

1 Teaspoon Vanilla Extract

4-5 Packets of Splenda

12 Macadamia nuts For chocolate coating

2-Low Carb Dark Chocolate bars

1-Tablespoon of Heavy Cream

How to Prepare:

Using tin foil, make a little tray approx the size of 3 x 6 and give

it a light coating of Pam or something similar.

Break up chocolate and add the cream and microwave for one min and

stir to make sure its all melted. Take half of the melted choc and

spread it on the bottom of the foil tray evenly. Place in freezer to

get hard for about 10 minutes. While waiting, mix the softened cream

cheese, coconut extract and Splenda and enough of the cream to make

a workable dough. Take foil tray out and spread the "dough" mixture

evenly over the top and place the Macadamia evenly so you can get 6

bars with 2 nuts each on them. Take remaining chocolate and spread

evenly over the top. Place back into the freezer for about 2 hours

and then cut into 6 equal portions. Store in freezer.

Just take and eat directly from the freezer!

Gummy Bears CarbsPerServing:0g

Effort:Easy

Ingredients:

1 package sugar free jello -- any flavor

6 packages gelatin powder, unsweetened -- unflavored1/2 cup water --

cold

How to Prepare:

In a small saucepan, mix flavored and unflavored gelatin. Stir it

up. Pour cold water in, stir with spatula until you have a

gloppy-chunky blob, not unlike play-doh. Turn heat on medium, melt

blob. Stir obsessively until melted. Pour into miniature bear molds.

Stick in freezer for 10 minutes to cool. If you don't have miniature

bear molds, do this: take the rack out of your toaster oven and put

it on the counter. Drape a big sheet of aluminum foil over it. Cram

the aluminum foil down into the gaps,

leaving striplike molds. Presto! Gummy tapeworms. Yummy.

Yummiest Chocolate Candy

Serves:1,1,10

CarbsPerServing:38g carbs total

Effort:Easy

Ingredients:

4 tablespoons butter

2 ounces unsweetened

baking chocolate squares

2 tablespoons heavy cream18 Splenda packets -- or

equal

2 ounces nuts -- crushed (I

used macadamias and

walnuts

How to Prepare:

Melt butter and chocolate in

microwave or on low heat

on stove Stir in cream. Add

vanilla flavoring. Stir in

equal or Splenda. Add nuts

(crushed). Drop by

teaspoon onto foil or wax

paper, or you could pour

and cut to divide into

servings.

TRUFFLES

Serves:4,3

CarbsPerServing:15g carbs total

Effort:Easy

Ingredients:

1 pkg Strawberry -- cherry,

oroange, or

raspberry sugarfree jello

2 cups water

1 cup heavy whipping

cream8 ounces cream cheese

1 square Hershey's

unsweetened baking

chocolate

1 teaspoon vanilla extract

artificial sweetner to taste

How to Prepare:

Prepare jello as directed

and chill to firm. In

microwave or double

broiler, melt chocolate

square. Add creamchesse

to soften. Stir. Remove from

heat and add vanilla and

sweetner until desired

sweetness. Allow to cool.

Whip cream until stiff

peaks

and add small amount of

sweetner. Fold firm jello

into chocolate mixture. Fold

in whip cream. Chill. This

recipe is really good without

the jello too, but i find it to

be incredibly rich and the

jello just makes it taste

yummier, like eating a box

of chocolates!

Okay, so its not really

truffles, but it tastes like

them.

NOTES : Counts for jello

and artificial sweetener not

included in totals.

Peppermint Patties

CarbsPerServing:16g carbs total

Effort:Easy

Ingredients:

1 stick butter

1 ounce unsweetened

baking chocolate

8 splenda packets2 teaspoons unsweetened

cocoa powder -- (2 to 3)

1 teaspoon peppermint

extract -- pure - to taste

How to Prepare:

Heat butter and chocolate in

microwave until liquid form;

try not to boil the mixture!

Mix well then add the

splenda

4 packages at a time. Mix

well! Add the cocoa to make

a

thicker consistency. I

usually use between 2 and

3 tablespoons.

Then add the peppermint to

taste. Start with a

little...taste

it and add more if you like!

Put in muffin tin with

papers, 1

tablespoon per paper. Any

leftovers add evenly. Put in

freezer

for at least an hour! YUM!!

The amount of carbs will

vary on

the amount of cocoa and

peppermint you use. On

average about

1.5 - 2 grams of carbs per

patty! ENJOY!

chocolate candy bar

CarbsPerServing:10g carbs total

Effort:Easy

Ingredients:

1/2 stick butter

1 tablespoon cocoa powder

-- hershey's dutch2 packages artificial

sweetener

1/3 cup walnuts -- broken in

small pieces

How to Prepare:

Melt butter over low heat.

Add cocoa, sweetener and

walnuts.

Mix well. Now you can put

the whole thing in the foil,

close and freeze

for about 30 minutes. It's

like a candy bar, crunchy

and chocolaty. You can

also freeze it in paper

muffin cups for small

portions.

CHOCOLATE NUT CLUSTERS

Serves:9

CarbsPerServing:6g carbs total

Effort:Easy

Ingredients:

1/2 oz unsweetened baking

chocolate

1/4 cup walnuts -- (or

pecans or Almonds)

1 tablespoon butter --

poster said 1 pat2 packages artificial

sweetener

2 cupcake papers

How to Prepare:

melt chocolate in

microwave til melted, add

butter and stir til melted and

smooth then the

Equal. mix in the nuts and

coat all of the nuts. divide

into the 2 papers and put

into the freezer for

15 minutes til set eat and

enjoy variation I add a

tablespoon of cream after

stirring the butter in and is

cooled a little for a like milk

chocolate taste. total carbs

vary to nut choice

 

Cookies

 

Chocolate Chocolate Chip Cookies

Serves:Makes 36 cookies

CarbsPerServing:~30 grams total

Prep Time:1 hr

Effort:Easy

Ingredients:

.8 cups Atkins Bake Mix

2 Tbl. unsweetened chocolate

1 tsp baking powder

3/4 tsp salt

1 stick (1/2 cup) unsalted butter

1/2 cup sugar (splenda)

3 large eggs

1 lb bittersweet chocolate

(I used 1 bag of LowCarb

Success sugar free semisweet

chocolate chips

plus 3 PureDelite dark

chocolate bars, because

that was what I had in my

kitchen)

How to Prepare:

Preheat oven to 350 degrees.

Stir together bake mix, cocoa and

baking powders and salt.

In a double boiler, melt 3/4 of the

chocolate and all the butter; stir

until smooth.

Remove chocolate mixture from

heat and stir in sugar. Mix eggs

in one by one. Combine with dry

ingredients and mix until just

combined. At this point, I mixed

in the additional chocolate chips,

though you may want to save

them to sprinkle on the dough

before baking.

Chill dough, covered in fridge, for

10-60 minutes.

Drop rounded tablespoon

measures of dough about 1 inch

apart on greased cookie sheet.

Stud cookies with additional

chocolate, if you didn't mix it into

the batter earlier.

Cook for 10 minutes. DO NOT

OVERCOOK!!! Cookies will have

a cake-like texture.

These are great for chocolate

lovers. I got the recipie off

Epicurious.com (originally from

Gourmet magazine) and altered

it slightly for us low-carb lovers.

Enjoy!

cream wafers

Serves:60 halves or 30 sandwiches

CarbsPerServing:Each cookie - 3g. Each sandwhich w/ frosting -

7g.

Prep Time:none really

Effort:Average

Ingredients:

Wafers -

1 cup butter

1/3 cup heavy whipping cream

2 cups all-purpose flour

Splenda (packets or bulk)Creamy Butter FillingButter Filling -

1/2 cup soft butter

10 - 12 Splenda packets or 3/4 cup bulk Splenda.

(You can use as much sweetener as you like...to taste)

Pink or blue tint (if you want to get festive!)

How to Prepare:

OK - First, make sure the butter is somewhat soft. Mix butter,

cream, and flour in a mixer until blended. Preheat oven to 375. Have

a shallow bowl of Splenda near by. Roll dough into 3/4" balls and

then roll in sugar. Place on an ungreesed cookie sheet. Flatten with

a flat bottomed glass dipped in Splenda. Prick each cookie 4 times

with a fork. Bake for 7-9 minutes. Remove from pan promptly and let

cool completely before frosting. These taste spectacular with or

without the frosting.

Snickerdoodles II

Serves:30 cookies

CarbsPerServing:.53 per cookie

Effort:Easy

Ingredients:

1/4 cup Butter

1/4 cup shortening

3/4 cup DiabetiSweet or Spenda

1 egg

1 tsp vanilla

3/4 cup almond flour

1/2 cup Atkins bake mix

1 tsp cream of Tartar

1/2 tsp baking soda

1/8 tsp salt

1 TBL DiabetiSweet

1 tsp cinnamon

How to Prepare:

Preheat oven to 400. Mix all dry ingredients in a bowl, set aside.

Cream butter, shortening, and sweetner in a large bowl. Add egg and

vanilla, beat well. Add dry ingredients and mix well. In a small

shallow bowl, mix DiabetiSweet and cinnamon. Using a teaspoon, roll

teaspoon of dough into a ball then roll ball in cinnamon mixture

then place on cookie sheet (use parchment paper if you have it).

Bake for 7-9 minutes until golden brown. Let cool on cookie sheet

before removing.

Cream Cheese Sugar Cookies

Serves:3 dozen cookies

CarbsPerServing:2 carbs per cookie

Prep Time:10 minutes

Effort:Easy

Ingredients:

1 cup Atkins Bake Mix

4 oz cream cheese

1 cup Splenda

1 tsp sf vanilla

1/4 tsp almond extract

1 cup butter

1 pinch salt

1 large egg (or 2 small)

1 tsp baking soda

Chopped Almonds

How to Prepare:

Cream butter, cream cheese, eggs, vanilla, Splenda, almond extract,

salt, soda. Add Atkins bake mix until it is a consistancy that

allows you to roll. Roll into small ball and flatten into cookie and

sprinkle with chopped nuts. Bake at 365 (about 8 minutes). These do

not brown on top, watch carefully. They are easily crumbled. I also

use these crumbled up for cheese cake crust!

Cinnamon Applesauce Bars

Serves:15

CarbsPerServing:11.5, appx 6 if oats ommitted and use 4 C.

almond flour instead

Prep Time:5-10 min.

Effort:Easy

Ingredients:

2 C. almond flour (meal)

2 C. oats

1 C. unsweetened applesauce

1 large egg

1 T. cinnamon

1 t. baking soda

1 C. Splenda

2 T. sugar free pancake syrup

How to Prepare:

Slightly beat egg and mix in applesauce and syrup. Mix in Splenda

then add almond flour, oats, baking soda and cinnamon. Press into

the bottom of a 9x13 pan and bake at 350 for 20 minutes.

KRAFT Super Easy Peanut Butter Squares

Serves:16,10,8

CarbsPerServing:3.2

Prep Time:5 minutes - 20 minutes baking

Effort:Easy

Ingredients:

½ cup Splenda

1 Egg1 cup Peanut Butter – Kraft Smooth

How to Prepare:

1. Mix together 1 cup of KRAFT Smooth Peanut Butter, ½ cup Splenda

and an egg.2. Press into an 8 or 9 inch square pan. 3. Bake at 325F

for 20 min. Do not over-bake!!! Makes 16 squares.

Total Grams of Carbs : 51

Total Calories: 1450

16 serves

Per Serve:

Total Grams of Carbs: 3.2

Total Calories: 90.5

Walnut Butter Cookies

Serves:5

CarbsPerServing:20g total

Effort:Easy

Ingredients:

8 packages artificial sweetener -- to taste

1 serving Creamcheese according to package

1 Serving Ricotta cheese according to package

1 ounce walnuts -- crushed

2 teaspoons cinnamon1 teaspoon vanilla

1/4 cup atkins bake mix

2 eggs

2 tablespoons butter

How to Prepare:

The bake mix and butter can be adjusted by using more or less of

either according to your desired consistency of the batter.

Mix everything together and bake on a greased cookie sheet for 20-25

minutes or until browned (I usually flip them over halfway through

so they don't get too done on the bottom). I set the oven (I cook

them in a toaster oven) at 350.

The counts I'm giving you are approximate, not exact, but you can

just add the carbs as you add the ingredients to the mix.

The cookies are a bit soft so they also make a good muffin mix if

you have the tins. Enjoy.

NOTES : Counts for cream cheese and ricotta cheese not included.

Pecan Macaroons

Serves:7

CarbsPerServing:27g total

Effort:Easy

Ingredients:

1 egg white

1/2 cup artificial sweetener1 cup ground pecans

How to Prepare:

Beat egg whites until stiff peaks form Add Splenda Fold in pecans.

Drop by tps. full onto greased cookie sheet. Bake at 375 until

golden brown or about 8 - 10 minutes.

I usually triple this recipe. Original calls for 1/2 cup sugar. Very

light and very good.

Meringue Cookies

CarbsPerServing:28g carbs total

Effort:Easy

Ingredients:

4 egg white

dash salt

dash cream of tartar

1 teaspoon vanilla2 tablespoons good

chocolate

1/2 cup nuts -- to 3/4 cup,

chopped

1/2 cup unsweetened

coconut meat -- finely

shredded

How to Prepare:

you need to be home (and

patient)for at least an hour

to make these

preheat oven to 275 butter

cookie sheet well

Beat egg whites until stiff

with dash of salt and dash

of cream of tartar

Add vanilla ( or another

extract) In food processor

grate chocolate Chop nuts.

Mix chocolate, nuts and

coconut, then fold into

eggwhites. Make

Tablespoonsful into cookie

size drops on buttered

cookie sheet--they will not

change shape

or spread or anything---

Bake at 275 for 30 minutes.

DO NOT OPEN OVEN FOR

ANY REASON NO MATTER

WHAT OR THESE WILL BE

RUINED!!!!!!! Turn oven off

leaving cookies inside for 2

(two) more hours WITHOUT

OPENING OVEN AT ALL!!!!!!

NOTES : Carbs for

chocolate not included in

above total - adjust

accordingly 15 carbs

included

for nuts.

Serving Ideas : there are

lots of great combinations,

and these are about 1 carb

per

cookie. you could add a half

a teaspoon of stevia to the

eggwhites, but I try to cut out

sweet everywhere I can.

Addiction, you know.

2 T butterscotch chips and

cashews

2 T dark chocolate and

walnuts

2 T white chocolate and

macadamias

2 T milk chocolate and

pecans

sometimes it is hard to

have the chocolate around. I

try to buy tiny

quantities of good

(expensive) stuff at a local

health/premium food co-op.

Low Carb Sugar/Chocolate Cookies

Serves:4,4

CarbsPerServing:11g carbs total

Effort:Easy

Ingredients:

1/2 Cup atkins bake mix --

or any low carb flour

substitute

1/2 teaspoon baking soda

1/4 teaspoon salt

1/8 cup artificial sweetener

-- 10-12 packets

1/2 Cup butter

1/3 Cup brown sugar twin

1/2 teaspoon vanilla extract

1 egg

1 teaspoon unsweetened

cocoa -- optional

How to Prepare:

Preheat Oven to 375.F deg.

Mix flour, salt, and baking

soda in one small bowl.

In another bowl, blend

together butter, sugars, and

extract until creamy with

electric mixer.

When creamy, add egg to

mix and beat again until

even more creamier.

Gradually add dry mix into

the

wet mix bowl and continue

to beat until dough like.

Optional: Add cocoa into

mix and beat well.

Plop onto greased (I use

Pam) cookie sheet, flatten

out if you want to and bake

for 15-20 minutes. Take

out when done and let sit

for another 5 minutes.

Makes about 12 2x2in

cookies.

I got this recipe from the

back of chocolate chip bag

and switched some of the

ingredient to its low carb

equivalent. It tastes really

good but it never hurts

to add more sugar

sometimes.

Linzertorte Bars

CarbsPerServing:33g carbs total

Effort:Easy

Ingredients:

1 1/2 cups almond flour --

(or hazelnut or walnut

flours)

3 tablespoons artificial

sweetener -- splenda

1/2 cup artificial sweetener

-- splenda

1 cup Zero Carb Carbolite

Bake mix

1/2 teaspoon baking

powder

1/2 teaspoon cinnamon1/8 teaspoon ground cloves

1/8 teaspoon salt

3/4 cup butter -- room temp

(12 T)

3/4 teaspoon vanilla extract

2 egg yolks

4 tablespoons preserves,

apricot -- or raspberry or

strawberry

How to Prepare:

Preheat oven to

350degrees. Line a 9"

square baking pan with

aluminum foil. Butter the

foil.

Stir together the Nut Flour

and 3 T splenda. In a

separate bowl, sift together

Carbolite bake mix, baking

powder, cinnamon, cloves

and salt. Set both mixtures

aside.

Combine the butter, 1/2 c.

Splenda and the vanilla in a

large bowl. Using and

electric mixer set on high

speed, beat until light and

fluffy. Add the egg yolks and

beat until fluffy. Reduce the

speed to low and add the

nut and flour mixtures and

mix until just blended (it will

be crumbly-ish)

Spread 1 3/4 c of the batter

into the prepared pan. Top

with a thin layer of

preserves, leaving a 1/2

inch border. Spoon the

remaining

batter into a pastry bag fitted

with a 1/4" plain tip. Pipe the

batter in a lattice patter atop

the preserves. (i made little

ropes of batter and laid

them on top). Refrigerate for

20 min.

Bake until the preserves

begin to bubble and the

crust is just firm to the

touch, about 40 min. let cool

in pan on wire rack.

Using the foil, lift the sheet

from the pan. Peel back the

foil sides. Cut into 20

squares. Sprinkle a little

Splenda on top (lift you

would powdered sugar).

Makes 20 bars.

NOTES : Counts for bake

mix and preserves not

included in totals.

I found apricot preserves at

6g per T - total 24g.

Lemon Bars

Serves:8,8

CarbsPerServing:42g carbs total

Effort:Easy

Ingredients:

Crust

1 cup Atkins Bake Mix --

(Sorry -soy flour would be

too heavy...)

1 stick butter -- softened

1/4 cup artificial sweetener

-- splenda

Filling:

3 eggs

1/2 cup artificial sweetener

-- splenda

4 tablespoons lemon juiceTopping

1 tablespoon artificial

sweetener -- splenda

3 ounces cream cheese

1 tablespoon lemon juice

How to Prepare:

Put these 3 things in a food

processor and process in

pulses until

crumbly. Press into a

9X13X2 cake pan that has

been sprayed with Pam.

Bake in a

preheated 350f oven for 15

minutes or until just

browned. Let cool

while you prepare the filling.

Beat these 3 ingredients

together well. Pour over

slightly cooled crust

and put back in oven for 20

minutes or until set

(depends on your oven -

may take as long as 30 -

watch carefully). This is not

as thick as

traditional lemon bars -but

you *could* dou

ble the filling ingredients if

you're bold;)).

Allow to cool - then blend:

And drizzle over bars.

Makes 24 3"x1 1/2"

bars(approx)

Freezer Cookies

CarbsPerServing:4g carbs total

Effort:Easy

Ingredients:

1/2 cup heavy cream

1 tablespoon sugar free

pudding or mousse mix2 teaspoons artificial

sweetener -- or less

How to Prepare:

Whip that cream nice a

fluffy, THEN add your

pudding mix (gets hard fast)

the splenda if needed

I used 1 tsp, freeze on a

cookie sheet on wax paper.

Same idea as other similar

recipes, but less carbs. No

bitter aftertaste

from the cocoa powder too.

14 big 'cookies'

NOTES : Carbs for pudding

or mousse mix not included

- adjust accordingly

Cool Cookies

Serves:10,10,8

CarbsPerServing:13g carbs total

Effort:Easy

Ingredients:

2 cups heavy whipping

cream1 serving sugar free

chocolate pudding

How to Prepare:

Whip whipping cream until

thick consistancy (sorta like

cool whip) blend in the

pudding mix drop on cookie

sheet by teaspoon, put in

freezer until frozen, then

store in a freezer bag

Makes about 50 "cookies"

NOTES : Carbs for pudding

not included in above total

due to unknown quantity -

adjust accordingly

Chocolate Praline Bar

Serves:8

CarbsPerServing:6g carbs total

Effort:Easy

Ingredients:

1 ounce unsweetened

baking chocolate -- or

semisweet

2 ounces Unsalted Butter

4 tablespoons Peanut

Butter1 tablespoon heavy cream

-- to taste, optional

Splenda to taste (optional if

using semisweetened)

4 ounces nuts -- ground or

finely chopped in grinder

How to Prepare:

Melt chocolate in Microwave

and stir, add butter and PB,

melt ans stir to combine.

Heat only util just melted.

Add cream and Splenda if

using. Grind nuts and stir

in.

Spread into large thin slab

on baking paper on a tray

and freeze for a couple of

hours. Cut into small

squares and store in bag or

box.. I get at least 40

squares less than 0.5g

each ! They are very rich so I

just find 1 or 2 a night are

enough to satisfy my sweet

craving. I eat them straight

from the freezer, they keep

their Īcrispā that way.

Notes for UK dieters

(Sainsbury's Luxury

Continental Belgian Dark

has 24g for whole 100g

bar).

Waitroseās only has 32g so

itās not bad and I find I do

not need the Splenda with

it. Lindt 85% Excellence is

also good

NOTES : Counts for

Splenda not included in

totals.

CHOCOLATE CRUNCH BAR

Serves:1

CarbsPerServing:27 total recipe

Effort:Easy

Ingredients:

4 oz unsweetened chocolate

16 pks sugar twin

2 oz crushed pork rinds

How to Prepare:

melt chocolate in microwave

add sugartwin and microwave about 1 1/2 mins

add crushed pork rinds

pout into pan and let set up

cut into 1 inch squares

makes about 30 pieces