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CREAM CHEESE CLOUDS 8 ounces cream cheese, softened 1/2 cup unsalted butter, softened 1/2-3/4 cup granular Splenda or equivalent liquid Splenda * 1/2 teaspoon vanilla or other flavoring Beat everything with an electric mixer until fluffy. Drop by bite-size spoonfuls onto a wax paper-lined baking sheet. Freeze until firm, at least 1 hour. Store in the freezer and eat frozen. Makes 24 clouds * I didn't think they were quite sweet enough with 1/2 cup so I used liquid Splenda to equal 3/4 cup granular. The counts are based on 3/4 cup Splenda. NOTE: You can store these in the refrigerator and they will hold their shape quite well as long as they are good and cold. With granular Splenda: Per Cloud: 70 Calories; 7g Fat; 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb Per 2 Clouds: 140 Calories; 14g Fat; 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs With liquid Splenda: Per 2 Clouds: 134 Calories; 14g Fat; 2g Protein; .5g Carbohydrate; 0g Dietary Fiber; . 5g Net Carbs Per 4 Clouds: 268 Calories; 29g Fat; 3g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb This is a recipe that's been going around the low carb community for years and I finally got around to trying it. They're very good but addictive. Something about eating them frozen is very nice. They basically taste like little bites of frozen cheesecake but you could make all kinds of variations by using different flavorings and adding chopped nuts, coconut, low carb candies and things like that. I've got some ideas in my head for variations so stay tuned. 1. Blueberry Cheesecake Popsicles 2. 3. Ingredients 4. 2 cups fresh blueberries 5. 8 Tbsp (1/2 cup) cream cheese, light
6. 6 Tbsp icing sugar 7. 30 Tbsp (2 cups) Cool Whip 95% Fat Free Whipped Topping 8. 9. Directions 10. Puree blueberries and cream cheese and icing sugar in a blender until smooth. 11. Gently fold in whipped topping. Chocolate BonBons Ingredients 5 tablespoons butter 3 tablespoons coconut oil 2 tablespoons cocoa powder 2 tablespoons sugar-free raspberry syrup Instructions Combine all ingredients in sauce pan over extremely low heat until chocolate sauce consistency. Pour into mold and freeze for at least 2 hours. After frozen pop out of the mold and enjoy. Chocolate Coconut Cups Yield: 20 mini cups Serving Size: 2 mini cups Sweet no-bake coconut cups with a layer of dark chocolate. These low carb, sugar-free treats give Mounds a run for their money! Ingredients Coconut Candies: 1/2 cup coconut butter 1/2 cup Kelapo coconut oil
Page 1 and 2: Low Carb Chili Servings Prep Time 4
Page 3 and 4: 20 minutes Servings Prep Time 2 Ser
Page 5 and 6: The Preparation 5 pound
Page 7 and 8: 1 large (50g) egg ½ teaspoon groun
Page 9 and 10: Bacon & Gruyere 1. If you're making
Page 11 and 12: The Execution 1. Slice the zucchini
Page 13 and 14: 1/2 tsp. Xanthan Gum 1/3 cup Erythr
Page 15 and 16: 1. Trim the chicken pieces of exces
Page 17 and 18: 1. Place the butter in a large mug
Page 19 and 20: It also helps if you have neat mold
Page 21: Strawberry Peep Fat Bombs Ingredien
Page 25 and 26: BLUEBERRY FAT BOMBS INGREDIENTS: 1
Page 27: Servings 16 small squares Calories

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