This recipe has been around for a while! But there’s a reason for that…it’s yummy and filling!
CJ’S BREAKFAST PUDDING
1/3 cup ricotta cheese (I use cottage cheese)
3 Tbs. heavy cream
1 Tbs. flax meal
sugar free Maple syrup (I also add a packet of Stevia to sweeten)
Dash of cinnamon
Put first three ingredients into a sauce pan and cook until thick, kinda like a cream of wheat consistency. Stir in Stevia and flax meal. Top with sugar free breakfast syrup and a pat of real butter if desired. Serve warm.
*Recipe found at Low Carb Friends.
Posted in Breakfast, Low Carb Recipes
Tagged cottage cheese, cream, egg, flax, low carb, low carb breakfast, maple, pudding, ricotta cheese, sugar free
For all you with snow on the ground…
Here’s a real treat you can make with that white fluffy stuff!
Click on the photo to be taken to the original post.
My Mom’s Coconut Cream Pie was always my favorite.
On a low carb diet, this is the next best thing. It’s not so much like a cream pie, but it sure is good. And easy. That counts a lot.
Blender Coconut Pie
¼ cup butter
¼ t salt
2 t coconut extract (flavoring)
2 t vanilla
½ t baking powder
1 cup unsweetened coconut
2 cups heavy cream
½ cup Splenda
Pre-heat oven to 350 degrees. Butter a 9 inch pie pan. Place all ingredients in a blender and blend until smooth. Pour into prepared pie pan and bake for approximately 1 hour until top is golden brown and set. Cool. Store in refrigerator overnight to give the “crust” time to better set up. Top with whipped cream prior to serving.
Total net carbs are 31. Each 1/8th of the pie piece has 4 carbs.
Recipe courtesy of the Low Carb Friends Recipe Board. For more reviews and variations of this recipe visit the thread found here on LCF.
I’m also joining a Link Party over at
Posted in A Link of the Week and other Goodies, Holiday Hits, Low Carb Recipes, Recipes
Tagged coconut, cream, dessert, holiday, low carb, pastry, pie, sugar free
I finally made this wonderful pie!
There’s nothing like the taste of Pumpkin Pie to let you know that Autumn has arrived.
Too bad I didn’t have some cream left over for garnishing. Grace2882′s looks so good with the whipped cream on top!
Thanks for such a fabulous recipe, Grace! You can find the recipe here at Grace’s blog.
Updated pic below…
Ok, so not a very good photo. It was melting fast! I really needed to give the ice cream time to “ripen” in the metal container nestled in the salty ice. But as it goes around my house when it comes to homemade ice cream – we just can’t wait!
Here’s the “recipe” I use. It’s my mom’s. That’s what I always strive to do, make it like Mom’s. The only thing different I do from Mom is to heat the milk and temper the egg mixture. Then I call the custard cooked just in case I’m serving finicky people who don’t prefer to eat “raw” eggs.
Old-Fashioned Homemade Ice Cream
- 6 eggs
- 2 1/2 cups sugar
- 1/2 teaspoon salt
- 3 tablespoon vanilla extract
- 2 each 13-ounce cans evaporated milk
- 1 can condensed milk
- 1 pint heavy whipping cream
- whole milk , as needed to fill line
- chipped ice
- rock salt
In a large mixing bowl, beat eggs. Add sugar gradually, stirring constantly. Add salt, vanilla, condensed milk, and cream. Heat the 2 cans of evaporated milk in the microwave until boiling. Add the milk a little at a time to the egg mixture to prevent currdling. Pour the ice cream mixture into the metal freezer can. Add enough whole sweet milk until the mixture reaches the container’s fill line. Stir.
Assemble the ice cream freezer. Add alternating layers of chipped ice and rock salt to barrel around freezer can. If electric, plug the freezer in and let it do it’s thing, adding more ice and salt, as needed. When freezer stops, unplug. Remove top and dasher. Ice cream may be soft on top (see pic above :D) but will be firmer near the bottom of the can. Replace top. Cover can with more ice and salt. Cover ice with a towel, allowing ice cream to “ripen” for at least 1 hour, if you can wait! Makes about 5 quarts of ice cream.
Here’s to the happy days of summer!
And after it sets overnight…
Posted in Culinary Creations (High Carb), Desserts, Mom's Recipes, Recipes
Tagged cream, freezer, homemade, ice cream, icecream, summer, tasty, treat, vanilla