Strawberry Crepes

Strawberry Crepes

Strawberry Crepes 

Effort:Easy

Ingredients:

3 egg

1 Tablespoon water

2 packets artificial sweetener

1/4 teaspoon vanilla

2 teaspoons sugar free strawberry jam

1/4 cup cottage cheese– or ricotta

How to Prepare:

Beat eggs with water,sweetener and vanilla.Cook like crepes (2 ea.).Spread jam and cheese on to crepes and fold in half.Optional: top with sweetened sour cream and strawberries

NOTES : Counts for strawberry jam not included in totals

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.

Strawberry Custard

Strawberry Custard

Strawberry Custard

CarbsPerServing:5.2g carbs total

Effort:Easy

Ingredients:       

2cups heavy cream

4 each egg yolk

1teaspoon vanilla extract

8packets artificial sweetener

1/2 cup strawberries —

diced1 teaspoon lemon extract — optional -brings out the fresh flavor

2packets artificial sweetener

2 tablespoons s/f

strawberry syrup — optional -use if available and omit extra 2pkts sweetener

How to Prepare:

Sprinkle diced strawberries with 2pkts sweetener(or strawberry syrup)and toss gently. Let sit while you proceed.Put the remaining ingredients in a blende Process to blend yolks well. Pour into a saucepan and heat over med/low heat, stiring constantly, until it comes to a simmer. Simmer, stiring, for 4 minutes or until it thickens.Remove from heat and gently stir in strawberries and any liquid that has accumulated with them.

Serve  warm or cold. This makes about 6 decent sized  servings.

NOTES  : Counts for strawberry syrup not included in totals.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.

Strawberry Shortcake

Strawberry Shortcake

Strawberry Shortcake   

CarbsPerServing:48g carbs total

Effort:Easy

Ingredients

2/3 cups just whites — egg white powder

2 cups artificial sweetener

2 cups water

How to Prepare:

Blend egg white and water until soft peaks form. Blend in Splenda.Put the mixture evenly into two 8″ cake pans sprayed with cooking spray. Do not spread up the sides, just mound it in the middle of the pans as if you were pouring cake batter into the pans. Bake at 275 degrees for one hour.After the “cake” is finished cooking, remove from pans.Frost one layer with whipped cream, put  the other layer on top and frost with remaining whipped cream. Decorate  with berries top. I served this to guests and they did not know it was not really strawberry shortcake.It is pretty and very tasty! You can’t go wrong with this one.

NOTES : Counts for just whites not included in totals.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.

Strawberry-Watermelon Whip

Strawberry-Watermelon Whip

Strawberry-Watermelon Whip

PerServing:no counts provided

Effort:Easy

Ingredients:

1 Individual tub of Crystal Light  Strawberry-Watermelon

Whipping Cream (amount depends on how much you need – remember whipping cream whips up to more than you pour in!)

How to Prepare:

Pour whipping cream in a deep bowl. Add Crystal Light sparingly at first. Whip with a mixer tasting periodically.Depending on your taste,you can add a lot of the mix or a lot of the cream depending.This will keep in the refrig. for a while. This is wonderful to dip strawberries or blueberries in! I end up eating it out of the container by itself!

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.

 

Swedish Cream

Swedish Cream

Swedish Cream

CarbsPerServing:58g carbs total

Effort:Easy

Ingredients:

1 cup Splenda

2 cups heavy whipping

1 unflavored gelatin(envelope)cream

1 teaspoon vanilla extract

2 cups sour cream

How to Prepare:

Combine Splenda and gelatin in a sauce pan. Add cream. Heat on medium for 5 minutes stirring CONSTANTLY, until hot but NOT boiling. Sugar and gelatin must be completely dissolved. If it gets too hot or cooks too long, it will be tough. Cool 10 minutes.Combine sour cream and vanilla and stir into the warm mixture. Ladle into a medium-sized bowl or molds. Refrigerate 2 hours or until set. If placed in molds, unmold swedish cream by running a knife around the edges and turning out. Serve alone or with fresh berries mixed with Splenda.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.