Top Choice # 1: Chocolate Pudding
Total Carbs: 3g
Serving : 1 small container.
Ingredient and
directions:
1 tablespoon cold
water
1 strand of plain
gelatin/ 1 tablespoon of powder gelatin
1 ½ cups heavy cream
1 tablespoon splenda
sugar
3 ounces hershey
unsweetened chocolate powder
Pour the water into
a small bowl and put in the gelatin. Let stand for 3 minutes or until softened.
Stir together the
cream and sugar in a small saucepan over medium-high heat. When the liquid
begins to form bubbles around the edges, stir in the gelatin mixture. Reduce
the heat to low and continue stirring for 30 seconds or until the gelatin is
dissolved. Add the chocolate and whisk for 1 minute or until the chocolate is
melted and the mixture is smooth.
Pour ½
cup of the mixture into small container and let cool for a few minutes, and
then cover with plastic wrap. Refrigerate for at least 3 hours
or up to 8 hours.
Top Choice # 2: Vanilla Ice Cream
Total Carbs: 3.6 net carb
Serving : 1/4 cup
Ingredient and
directions:
2 large Egg Yolks
3 cups Heavy Cream
4 large Egg (Whole)
3/4 cup Cocoa Powder (Unsweetened)
3/4 cup Sucralose Based Sweetener (Sugar Substitute)
1/4 tsp Salt
2 tsps Vanilla Extract
In a large mixing bowl, combine the eggs, yolks, cocoa powder, sugar substitute and salt. With an electric mixer on medium, beat until thickened and smooth, 2 to 3 minutes, scraping sides of bowl with a rubber spatula. Using a ladle, remove about a cup of the hot cream from the pan, and gradually whisk into egg mixture (this tempers the eggs so they won't curdle). While whisking, pour tempered egg mixture into remaining cream in saucepan.
Place over medium heat and whisk until slightly thickened and coats the back of a wooden spoon; temperature should not go over 170°F.
Pour into a clean bowl, whisk in extracts and let stand until custard is cooled to room temperature, about 1 1/2 hours or place in a clean bowl set in a larger bowl filled with an ice water bath to chill quickly to room temperature. Refrigerate 2 hours, until well chilled, or cover with plastic wrap and refrigerate overnight to develop more flavor.
Freeze in ice cream maker according to manufacturers directions. When freezing process is complete, serve immediately for soft serve ice cream, or for firm ice cream, place in an airtight container and freeze 2 to 4 hours or overnight. (Can be stored in the freezer up to 1 month.) Makes about 1 quart; each serving = 1/2 cup.
Top Choice # 3: Mini baked cheesecake.
Total Carbs: 2.6 net carb
Serving : 12 mini's
Ingredient and
directions:
2 1/2 packs of cream
cheese
1/2 cup of half and
half
1/4 cup of sour
cream
3 eggs
1 tsp vanilla
flavoring
1 tsp lemon
flavoring
12 packs of splenda
(maybe less than that)
1. Make sure eggs
and cream cheese are room temperature.
2. Preheat oven to
325.
3. Line muffin pans
with 12 liners.
4. Cream cream
cheese and eggs together.
5. Add sour cream
and half and half and continue to blend well.
6. Add vanilla and
lemon flavoring.
7. Add splenda.
8. Using an ice
cream scoop or measuring cup pour into lined muffin pan.
9. Cook for 20-25
minutes. Test filling with toothpick by inserting into the center of
cheesecake. If toothpick is clean, remove cheesecake from oven.
10. Let cheesecakes
completely cool and then store in refridgerator for 1-2 hours to get the best
cheesecake consistency.
Top Choice # 4: Choc Ice Cream Malaysia
Total Carbs: 3 net carb
Serving : 1 long pipe
1 cup of water
2 tbsp unsweetened
choc hershey
1 tsp stevia
4 tbsp of heavy
cream
Mix all together as
if you prepared a coco drink. Pour in long plastic pipe as shown in picture.
Then store in fridge and wait until it frozen before consume.
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| credit to google image. |
Top Choice # 5: Steam Egg Custard
Total Carbs: 3 net carb
Serving : 4 serving
Ingredient and
directions:
3 eggs
Water (same volume as eggs)
Vegetable or chicken stock (same volume as eggs)
Salt, to taste
1 teaspoon sesame oil
Chopped scallion
Crack 3 eggs in a liquid measuring cup and note the
volume. Pour the eggs into a large bowl, add salt, and beat for at least 1
minute. Now measure out water at the same volume as the eggs, and add it to the
bowl. Do the same with the broth. Whisk in the sesame oil, and make sure
everything's well combined.
Place 4 empty ramekins in a steamer over high heat. Be
sure the water will not bubble and touch the ramekins during steaming. Once the
water boils, turn the heat down to a slow simmer. Then, divide the egg mixture
into the ramekins, pouring it through a fine mesh strainer.
Cover the steamer, turn up the heat to high, and steam
for 3 minutes. After 3 minutes have elapsed, shut off the heat but keep the
steamer covered. Let stand for 14 minutes with the lid firmly covered. Remove
from the steamer, sprinkle with scallions, and serve.
