The Low Carb Christmas Recipe Website

Form into balls (about 24 1/2" or so). Freeze for a few minutes until firm. Dip into the cooled chocolate mixture to coat. Set on a cookie sheet covered with wax paper and refrigerate.

Mix cream cheese, Splenda and cocoa until well blended. Refrigerate about 1/2 hour to set. Melt chocolate, Splenda, butter and cream, cool slightly. Roll cream cheese into small balls, dip in melted chocolate mixture. Refrigerate until set.

Pour all into blender and mix well. Pour into 4 individual baking cups. Place plate in baking pan (11 x 13 cake pan works well) and pour water to 3/4" depth into pan. Bake at 350� for 40 ,min.

Dissolve the Equal tablets and salt in the Vodka and coconut flavoring. Add cream, coconut milk and half & half to the vodka/flavoring mixture. Pour in ice cream freezer and begin freezing. While mixture is freezing, Mix your Chocobake with the 5 packets of Equal. When mixture is almost ready, lightly dribble the chocolate into the ice cream, freezing it into little chocolate chips.

Dissolve the gelatin in the boiling water in a mixing bowl. Stir well. Cut the cheese into small pieces and place in the dissolved gelatin. Add melted chocolate. Mix. Add the vanilla, sweetener; beat well with an electric mixer (2+ minutes on medium/hi speed).Pour into the prepared muffin c. or a buttered pie pan. Chill until firm, about 2-3 hours.

Prepare pudding according to instructions and just before cooling, stir in the light cream. Pour into small cups or Popsicle molds and freeze until slightly mushy, about 1 hour. Insert sticks and freeze until firm.

Dissolve the gelatin in the boiling water in a mixing bowl. Stir well. Cut the cheese into small pieces and place in the dissolved gelatin. Add melted chocolate. Mix. Stir in vanilla, sweetener; beat well with an electric mixer (2+ minutes on medium/hi speed).Pour into buttered pie pan. Chill until firm, about 2-3 hours.

Mix all ingredients together except peanut butter. Place over low flame & add peanut butter. Heat until peanut butter melts. Stir until well blended. Grease spray a small baking pan. Spoon mixture into pan. Refrigerate until firm.

Whip cream till peaks form, add in vanilla, and Sweetener to taste. (1-3 packs)Spread over cooled pudding layer. Refrigerate until set up. At least a couple of hours before serving. You could eliminate the whipped cream topping layer for a savings of calories and about 1/2 a carb. per serving.

Line 18-24 muffin tins with cupcake liners. Dissolve the gelatin in the boiling water in a mixing bowl. Stir well. Cut the cheese into small pieces and place in the dissolved gelatin. Add the vanilla and the sweetener and beat well with an electric mixer. Pour into the prepared muffin c. Chill until firm, about 2 hours. Top each cupcake with 1/2 t. or so of low-carbohydrate preserves. Serves 10 - 4 gm carbs/serving

Beat cream cheese and sweetener until smooth with mixer, then slowly add lemon juice. Mix mixture until smooth and creamy and there are no lumps. Add heavy cream and lemon extract. Beat until fluffy and heavy cream has thickened to a mousse consistency. Mixture should be able to hold soft peaks.

Mix softened cream cheese with peanut butter and sweetener. Form into 'log' or square and refrigerate for about 1 hour. Melt chocolate, butter, sweetener, salt, and vanilla. Pour chocolate mixture over the peanut butter log, Refrigerate until set.

Melt the cream cheese and peanut butter in microwave Melt chocolate in separate bowl until creamy. Combine chocolate with cream cheese mixture and whisk in sweetener and cream. Pour into buttered glass pan and chill at least 4 hours.

Dissolve the gelatin in the boiling water in a mixing bowl. Stir well. Cut the cheese into small pieces and place in the dissolved gelatin. Stir in lemon extract and sweetener; beat well with an electric mixer (2+ minutes on medium/hi speed).Pour into buttered pie pan. Chill until firm, about 2-3 hours.

Melt butter. Mix nuts, sweetener and 1/4 t. coconut extract. Press firmly into bottom and up sides of 8 inch pie plate. Bake at 350� for 10 minutes, cool. Whip heavy cream with sweetener until peaks form. Set aside. Mix the Jell-O with 1/3 c. boiling water. Add cold water and stir. Put gelatin in bowl. Slowly add in the cream cheese and beat with a mixer at slow speed 2 minutes. Add remaining coconut extract and beat at high speed until smooth. Fold in the whipped cream. Pour into pie plate. Refrigerate to allow Jell-O to set thoroughly. Serves 8 - 4 gm carbs/serving.

Blend all ingredients until smooth. Set aside 2/3 c batter. Pour into buttered loaf pan. Mix remaining batter with 1T cocoa Pour over cheesecake mixture, swirl with knife.

Grease springform pan. Mix together nuts, butter and sweetener. Press into the bottom of the pan. Bake at 350� 10 minutes. Beat softened cream cheese until smooth and creamy. Beat in eggs, one at a time. Add crystal light and whipping cream and beat till smooth and mixed in well. . Bake at 350� for 60 minutes.

Whip cream until peaks form. Beat egg yokes, vanilla, sweetener and water for 30 seconds. Gently fold egg mixture into whipped cream until well mixed. Pour into freezer bowl.

Beat ingredients together until well mixed. Then pour into Popsicle freezer trays. Put in freezer until frozen solid. To get them out of the Popsicle containers run under hot water for a few seconds so it will loosen enough to get out.

Mix cranberries and water in saucepan. Bring to boil then reduce to a simmer and cook for 15 minutes. Add orange zest and AS. Chill. Mix all crust ingredients. Press into a greased 9 inch springform pan. Bake at 325� for 6 minutes. Cool. Beat cream cheese in large bowl until smooth. Beat in gradually sour cream, eggs, sweetener, extract, juice and zest. Pour in cheesecake batter onto crust. Bake at 475� 10 minutes. Reduce oven temperature to 200� for 1 1/2 hours more. Remove cake from oven and run a thin knife around the edge of the cake, then return cake to oven. Turn oven off and let cheesecake sit in oven with door ajar to 30 minutes. Remove pan to wire rack and let cool completely. Remove sides of spring form pan. Spread top of cake with chilled cranberry sauce. Cut with warm dry knife. Cover and refrigerate leftovers.

Mix all ingredients together until well blended. Pour into a 8 or 9-inch pie plate and bake in a 375� oven for 50 minutes or until set. Cool, cover and refrigerate. Serve with a dollop of whipped cream on top.

Beat at least 2 minutes, stirring most of the time In the meantime, blend cream cheese with mixer, until smooth. Add Splenda, sour cream & heavy cream. Mix in the melted Jell-O. Pour into Pam sprayed 8 x 8 glass pan. Chill about an hour, top with whipped cream and chopped nuts.

Spray 9 "pie plate with nonstick cooking spray; set aside. In food processor or blender combine cottage cheese & ricotta cheese; process 1 minute or until smooth. Transfer cheese mixture to a large bowl. Add egg substitute, sugar substitute, ginger, vanilla extract, nutmeg, cinnamon, and salt. Stir well to mix. Reserve 1/4 c. of the cheese mixture; set it aside. Add pumpkin to remaining cheese mixture; stir until blended. Scrape batter into prepared pie Drizzle the reserved cheese mixture in 3 concentric circles over the pumpkin batter. With knife, lightly draw the batter from the center toward the outer edge; repeat every 2 inches, alternating directions until a spider web pattern is formed. Bake 350� 45 to 50 minutes or until a knife inserted in the center comes out clean. Cool completely on wire rack. Refrigerate until ready to serve

Preheat oven to 400�. Butter 9" spring form pan (I just use a round cake pan). In med. bowl combine pecans, 6 packets sugar substitute and butter. With hands, press pecan mixture into bottom and 1" up sides of pan. Bake until golden, about 10 minutes. Cool completely.

In small saucepan, sprinkle gelatin over 1/4 c. cold water; let stand 1 minute. Stir over low heat until gelatin is dissolved. With mixer on high beat cream cheese, vanilla and remaining sugar substitute until smooth. Reduce speed to low; gradually beat in gelatin mixture and remaining cold water until smooth. RESERVE 1 c. cream cheese mixture. Pour remaining mixture into crust. Place reserved cream cheese mixture back into bowl. With mixer low gradually beat chocolate into cheese mixture. Dollop chocolate mixture on top of cheesecake. Swirl with knife. Chill three hours.

Sprinkle the gelatin in a bowl of water. Let stand two minutes, then microwave for 40 sec. In a small saucepan, warm 1 cup of the cream with the vanilla until it bubbles. Stir in the pumpkin and cook for 3 minutes. Add sweeteners, spices, and bourbon, stirring them into the gelatin. . Beat the remaining cream and fold it into the pumpkin mixture. Scoop into serving glasses or bowls. Cover and refrigerate until ready, up to 6 hours. Sprinkle on some mace as a garnish. Serves 6-8.

Whip 2 cups cream until just starting to peak. Beat in the pudding and whip until stiff. Spread in a pie plate. Refrigerate. Melt chocolate, butter & 1 T. cream ingredients until chocolate is melted. Stir in sweetener. Let cool slightly. Pour over mousse and refrigerate. The chocolate topping will become hard after it cools.

Rinse and hull strawberries. Distribute evenly in a 10" pie plate. (you could also use frozen) Add Jell-O to boiling water and stir till dissolved. Add cream to Jell-O and mix till blended. Slowly add pudding powder and mix till blended. Pour Jell-O/pudding mixture over strawberries. Chill till set. Variation: other fruit

Cream butter, sour cream and Splenda well. Add eggs, one at a time, beating after each. Mix flour with baking powder and add to egg mixture a little at a time while beating. Add lemon & vanilla extracts. Pour into greased 9" cake pan and bake at 350 for 50-55 minutes. Serves 10 - 5 gm carbs/serving

Mix the sweetener with the cocoa and set it aside. In a metal bowl, beat together 4 egg whites, vanilla, and cream of tartar until it forms stiff peaks. Add sweetener/cocoa mixture and beat until blended. Drop about 1 tablespoonful onto a cookie sheet covered with waxed paper. Bake at 225� for 1 hour.

Lightly beat the egg and yolk. Add cream, AS, vanilla and salt. Pour into two ungreased 6 ounce custard cups. Sprinkle with nutmeg. Set in a pan containing 1/2 to 1 inch of hot water. Bake at 350 degrees for 35 minutes or until set. Serves 2 - 5 gm carbs/serving