Low Carb Chocolate Truffles

“Helps you get past the sweet cravings when you are on a low carb diet. But don’t indulge too much!” – Calla Ferre

Low Carb Chocolate Truffles

Course: Candy & Confections

Ingredients

  • 1 Cup Heavy Cream
  • 8 Ounces Unsweetened Chocolate Chopped
  • 1 3/4 Cups Granulated Sugar Substitute
  • 2 Tablespoons Unsalted Butter
  • 1 Tablespoon Vanilla Extract
  • Unsweetened Cocoa Powder For Dusting

Instructions

  • In a large saucepan, bring cream to a boil. Add chocolate and stir until melted. Remove from heat; add sugar substitute, butter, and vanilla extract; mix well. Let cool until mixture is stiff, about 2 hours.
  • Sift cocoa powder onto a piece of waxed paper. Use a small melon ball scoop to form chocolate balls (or use 2 spoons.) Roll in cocoa powder. Place truffles in foil candy holders if desired.
  • Total carbohydrates per truffle: 2 net carbs; 1 gram protein; 5 grams fat; 50 calories.

2005 Recipe – Calla Ferre – From Dr. Atkins’s New Diet Revolution, 2005

Calla’s Low-Carb Cheesecake

“The only thing missing here is the crust, and you really don’t miss it all that much.” – Calla Ferre

“A small slice of this goes a long way! Very rich!” – April Ferre

Calla’s Low-Carb Cheesecake

Course: Cakes & Cupcakes

Ingredients

  • 3 Pounds Cream Cheese Softened
  • 1 1/2 Cup Splenda or 36 Packets
  • 1/4 Cup Vanilla
  • 1 Tablespoon Almond Extract
  • 6 Eggs Gently Stirred
  • Zest of 5 to 6 Medium Meyer Lemons Optional, but Preferred

Instructions

  • Bring cream cheese to room temperature. This is a must.
  • Cheese cake comes out better when cooked in water bath. Preheat oven to 350 degrees. At start of preheat, place large pan of warm water on middle shelf of oven. Preheat will bring water up to correct temperature. This is easier than adding boiling water to pan after assembling the cheese cake.
  • Whip cream cheese and extracts. Add eggs one at a time and blend well. Add Splenda. Stir in lemon zest with wooden spoon. If adding in with beater, be advised it will stick to the beaters.
  • Line bottom of 9″ springform pan with wax paper. Place springform pan inside silicone 9″ cake pan, or surround springform pan with foil. This is to keep water from coming into cheese cake. Pour batter into lined pan.
  • Place cheese cake into water bath in oven. Bake at 350 degrees until done (internal temperature is 150 degrees). Center will almost be set at this time. Do not over or under bake. Depending upon oven this should take approx. 55 – 65 minutes. Remove from oven.
  • After cake has cooled, remove from pan and place on plate. Cover with plastic wrap and refrigerate unit ready to use. Keeps approximately one week. Cheesecake can be frozen, but should be sliced before freezing and frozen in individually wrapped pieces. Freezing slices before wrapping is easier.

Notes

If not counting carbs, real sugar can be used and excellent results will still be had. Like wise, you can change out Splenda for your preferred sweetener.

2004 Original Recipe, Updated 2017 – Calla Ferre

Chicken & Broccoli Stir Fry (Low Carb)

Chicken And Broccoli Stir Fry (Low Carb)

Course: Main Courses – Poultry

Ingredients

  • 1 Cup Water
  • 1 1/2 Teaspoon Thicken Thin (not Starch)
  • 1 1/2 Teaspoon Chicken Base Or Bouillon
  • 1 Tablespoon Lite Soy Sauce
  • 1/4 Teaspoon Sesame Seed Oil
  • 2 Packets Splenda
  • 3 Cups Broccoli Florets
  • 1/2 Cup Onion Sliced And Quartered
  • 2 Cups Mushrooms Sliced
  • 1 Clove Garlic Minced
  • 2 Chicken Breasts Cooked And Cubed
  • 1 To 2 Tablespoons Cooking Oil
  • 1 Teaspoon Butter

Instructions

  • Make sauce by combining first 6 ingredients. Bring to a boil and cook for 1 to 2 minutes. Set aside.
  • Steam broccoli. While broccoli is cooking, heat oil. Sauté onion and minced garlic until garlic starts to brown. Add butter, then mushrooms and cook until almost done.
  • Add chicken; cook until heated through. Add broccoli. Pour desired amount of sauce over cooked ingredients. Cook for an additional 1 to 2 minutes, making sure sauce covers all ingredients.

2005 Original Recipe – Calla Ferre

Mom’s Mushroom Meatloaf

“I developed this recipe to suit our low carb diet, and still be able to enjoy a good meatloaf. The secret is in using celery instead of bread crumbs.” – Calla Ferre

“You don’t even taste the celery in this.” – April Ferre

Mom’s Mushroom Meatloaf

Course: Main Courses – Beef

Ingredients

  • 1/3 Cup Worcestershire Sauce
  • 1/2 Teaspoon Horseradish
  • 1/2 Teaspoon Salt
  • 1/3 Cup Catsup
  • 3 Eggs Lightly Beaten
  • 1 Cup Onion Chopped
  • 3/4 Cup Celery Minced (For Low-Carb)
  • – Or 3/4 Cup Cooked White Rice
  • 2 1/2 Pounds Ground Beef
  • 1 Cup Sautéed Mushrooms Coarsely Chopped
  • 8 Slices Bacon

Instructions

  • Mix together Worcestershire sauce, horseradish, salt, catsup and eggs in heavy duty mixer. Add onion and celery, mix well. Add ground beef and beat hard until light. Remove any fibrous material from beater and discard.
  • Add mushrooms and stir to combine. Shape into loaf and place in loaf pan. Top with bacon. May be prepared the day before. Drain any liquids that accumulate overnight.
  • Place on a foil-lined cookie sheet on middle rack of oven. Bake at 375 degrees until nicely browned on top and knife inserted in center runs clear, about 1 hour 30 minutes. Part way into cooking, start draining liquid that accumulates. A turkey baster works well to accomplish this.

2010 Original Recipe – Calla Ferre

Marsala Wine Sauce for Roast

“This recipe and Marsala Beef Over Rice came about while trying to develop more low carb options.” – Calla Ferre

Marsala Wine Sauce For Roast

Course: Main Courses – Beef

Ingredients

  • 1 Cup Marsala Wine Columbo Sweet
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Sugar
  • 1/2 Teaspoon Ginger
  • Cornstarch

Instructions

  • Pour off all but 1 Tablespoon fat from roasting pan.
  • Deglaze pan with wine, and add soy sauce, sugar and ginger. Thicken with cornstarch/water mixture. Serve over roast

Notes

For low carb solution: substitute 6 packets of splenda for 1/4 cup sugar.

2009 Original Recipe – Calla Ferre

Low-Carb Broccoli Salad

“A good use for broccoli when you buy it in bulk from Costco. It’s something different when you are eating low carb.” – Calla Ferre

“You can of course use regular sugar in place of Splenda. I like my dressing a little less sweet, so I only use 1/4 Cup Sugar.” – April Ferre

Low-Carb Broccoli Salad

Course: Salads – Green & Vegetable

Ingredients

  • 9 Slices Bacon
  • 4 Cups Broccoli Florets
  • 2 Cups Red Cabbage Chopped
  • 1 Cup Mayonnaise
  • 1/4 to 1/2 Cup Sugar Substitute Or 6-12 Packets Splenda
  • 2 Tablespoons Vinegar

Instructions

  • Cut bacon into pieces; fry until crisp and drain. Cut broccoli into small pieces and combine with red cabbage and bacon bits.
  • Make sauce by combining mayonnaise, sugar substitute, and vinegar. Combine broccoli mixture and sauce. Chill before serving.

Notes

Optional substitution: Substitute 1 1/4 Cup Shredded Carrots for Cabbage.
Optional additions: 1/2 Cup Shredded Carrots, 1/2 Cup Raisins or Dried Cranberries, 1/4 Cup Sunflower Seeds or Toasted Slivered Almonds

2005 Original Recipe – Calla Ferre

Ham & Dill Cream Cheese Rolls

“I was looking for a creative way to mix up the appetizer plate during the holidays, so I took the recipe for the Cheese Ball, changing it from a dip to a finger food and creating a low-carb alternative to cheese and crackers.” – Calla Ferre

Ham And Dill Cream Cheese Rolls

Course: Appetizer

Ingredients

  • 1 8- Ounce Package Cream Cheese Softened
  • 1 Tablespoon Dill Weed
  • 1 Tablespoon Onion Finely Chopped
  • Deli-Style Sliced Ham

Instructions

  • Combine first three ingredients, blending well. Place in refrigerator and let flavors blend for a couple hours or overnight. Spoon cream cheese mixture along one edge of a piece of ham. Roll up. Cut into bite-size pieces and secure with a toothpick.

2003 Original Recipe – Calla Ferre

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