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low Carb desserts mmmm

SANDYSANDY

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IML Gear Cream!
Cinnamon Roll Pudding
Ingredients:

?3/4 tsp vanilla extract
?1/2 cup soft tofu
?1/2 cup fat free cream cheese
?3 packets of splenda
?1 tbs splenda brown sugar
?1/2 tsp ground cinnamon
Directions:

1.Blend all ingredients together in a food processor or blender until smooth.
2.Refrigerate for a few hours for a nice thick consistency.




Chocolate Pumpkin Muffins

8 tablespoons of oat bran
2 eggs
4 T canned pumpkin
1 t baking powder
2 t unsweetened cocoa powder
2 t Splenda (I use 2 T Brown Sugar Blend)
1-2 T sugarfree chocolate pudding mix
1 t vanilla

Mix all the dry ingredients in a bowl. Add the pumpkin and eggs and whisk until smooth. Add vanilla. Divide the mixture equally between minis or regular muffins in paper cups. Because there is no fat in them, they tend to stick a bit. Try a little spray of olive oil in the cup first.

Bake in a preheated oven at 350 degrees for 17-18 minutes for mini muffins, 24-26 for regular muffins.

4 servings of oat bran


LEMON CHEESECAKE
juice and zest of 1 lemon (or about 1/3 cup)
3/4 cup sweetener
3 eggs
2 T fat free cream cheese
3 T fat free sour cream
1/2 t vanilla
1 t sweetener

Whisk together the first three ingredients. Over a double boiler (or a bowl sitting over a saucepan of simmering water), continually whisk the ingredients until it has thickened, about 3-5 minutes. Stir continually or you will have scrambled eggs!! Once the custard has thickened, remove from heat and stir in the cream cheese. Pour into two small ramekins and set aside. Mix the sour cream, vanilla and sweeter in a small bowl and pour half the mixture over the two ramekins of custard. Bake at 350 for 10 minutes. Let cool and refrigerate at least a couple of hours or overnight.

Serves 2




Pumpkin Cheesecake

Prep Time: 15 min

Inactive Prep Time: 4 hr 15 min

Cook Time:1 hr 0 min

Level: Easy

Serves: 12 servings (2 tablespoons)



Ingredients



Crust:

1 1/2 cups Oat Bran

3 teaspoons Stevia

1/2 teaspoon ground cinnamon

1 6 oz. nonfat Greek yogurt



Filling:

3 (8-ounce) nonfat packages cream cheese, at room temperature

1 (15-ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup no-fat sour cream

1/2 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg (or pumpkin spice)

1/8 teaspoon ground cloves (or pumpkin spice)

1 teaspoon vanilla extract (no sugar)

3 teaspoons Dukan Diet Organic Stevia (or to taste)



Preparation:

■Preheat oven to 350 degrees F.
■In medium bowl, combine oat bran, 3 teaspoons of stevia and cinnamon. Add yogurt. Press down flat into a 9-inch spring form pan. Set aside.
■Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, remaining stevia and the spices. Add vanilla. Beat together until well combined.

■Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours



Oat Bran Cookies

Ingredients:

3/4 cup oat bran
1/4 ts baking soda
1/8 ts salt
2 tbs splenda brown sugar
2 packets splenda
2 tbs skim milk
cooking spray
Directions:

Preheat oven at 375 degrees.
In a food processor, blend together oat bran, baking soda, salt, brown sugar, and splenda.
Pour mixture into a bowl and add milk. Spray cooking spray into mix for 1 second. Mix ingredients together well.
Form 6 cookies and place on parchment paper.
Bake for 6 minutes.




Enjoy :clapping:
 
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