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
Zest of 5 to 6 Medium Meyer LemonsOptional, but Preferred
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-inch springform pan with wax paper. Place springform pan inside silicone 9-inch 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 approximately 55 to 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.
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.
“This is a quick and easy meal and a great use for left-over rotisserie chicken. My Mom created this when she and my Dad were on a low-carb diet, but you can make this with regular sugar and using cornstarch to thicken the sauce as well.” – April Ferre
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.
1/4 to 1/2CupSugar Substitute or 6 to 12 Packets Splenda
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.
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
“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
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.