Desserts and other sweet things Recipe thread

[prettybird]

I've agreed with BIWI that I would extract the dessert type recipes from the old (full) recipe thread.

NB: these shouldn't be viewed as "treats", but can be useful if you are doing a full meal for friends (I'm a foody, so I like to entertain ). They are also not compatible in the first couple of weeks of Boot Camp, when we are trying to re-educate our taste buds.

I'll start with one of my favourites :

Chocolate pots with orange and cardamom

The pudding is quick and easy to make but takes an hour or so to set. Original recipe used 250ml whipped cream folded in at the end - but I left it out by accident and after trying it the "correct" way, decided my mistaken way was better grin I'd like to try it with different spices and/or add some raspberries (either at the bottom of the ramekin, or as decoration - or both wink). The orange juice could perhaps be substituted with other liquids, eg a cold espresso (or some Tia Maria/Kahlua) for a different flavour.

Makes 6-8

8 cardamom pods
100ml milk/cream or half and half
200g good quality plain chocolate
1 orange
2 eggs

1 Bash the whole cardamom pods in a pestle and mortar and put in a small pan with the milk (or prise the seeds out of the pods and crush with the back of a spoon). Slowly bring to boiling point, then remove from the heat and leave to infuse while preparing the other ingredients.

2 Break the chocolate into a large bowl, cover with clingfilm and place over a pan of boiling water – try not to let the water touch the bottom of the bowl as this will make the chocolate lumpy. Leave the chocolate to melt. Or do what I do and melt it carefully in the microwave much easier - but watch carefully and don't over-melt.

3 While the chocolate is melting, grate the zest of the orange and squeeze out its juice.

4 Separate the eggs, then whisk the egg yolks until they turn thick.

5 When the chocolate has melted, stir in the yolks, zest and juice then mix in the infused milk (pour it through a sieve so that all the cardamom pods are caught).

6 Whisk the egg whites until they form soft peaks and fold them gently into the chocolate mixture using a large metal spoon.

7 Scrape the chocolate mixture into six or eight small ramekins or pots (I use little espresso coffee cups, which look elegant). Cover with clingfilm and refrigerate for a couple of hours or overnight.

It's one of my ds' favourite desserts Even though it has an orange in it - it is divided amongst 8, so a minimal amount.

@BettyBathroom

Veggie's only - cause we can still have nuts - currently in the oven and smells lovely...

Almond & Coconut cake

Wet
3 eggs
1/2 Cup Water
Dry
1 Cup Flax Meal
1 Cup Ground Almond (or to make sweeter 1/2 cup ground almond & 1/2 cup coconut flour)
2.5 Tsp Baking Powder
Pinch of salt

Lightly whisk wet ingredients

Mix dry ingredients. Then add wet to dry. Place in a small baking dish and bake for 40min at 180deg

Later comment from Betty .....

Almond and coconut cake is out of the oven - it's a bit brick like despite the addition of baking powder - more like soda bread...and not too bad with butter. Tried the Oopsie rolls last week and this is more substantial - I'd imagine it needs to be eaten in limited quantities though

@ShirtKnot

I'm going to pop the recipe for MiMs here as I want to try them at some point this weekend - anyone know the carb value? (I'm presuming next to nothing?)

Muffin in a Minute (posted by QueenStromba)

30g ground flaxseed (linseed)
1/2tsp baking powder (or 1/4 tsp each of bicarbonate of soda and cream of tartar)
1-2 tsp sugar equivalent of sweetener
flavouring of your choice e.g. cinnamon, ginger, cocoa etc
5g butter
1 egg

1. Melt the butter in the microwave for 30 seconds
2. Mix all of the dry ingredients well in a cup
3. Beat the egg into the butter and then mix with the dry ingredients
4. Microwave on full for 60 seconds
5. Cut in half and slather with butter/philadelphia/clotted cream etc

Later posts suggested that some people didn't think much of them - but ShirtyKnot did like them once she'd tried them ...

I quite liked it

Just made one with cocoa powder - didn't taste chocolatey obv.

It would be nice as a savoury thing though! Nice with cheese in and herbs maybe.

Picture of my "Chocolate Pots" dessert (had to swap to my phone to access my photos )

BettyBathroom also suggests later (in response to a question re her Almond & Coconut Cake)

Quincy You could use all almond...the recipe suggested this - less carbs too. < Quincy was also asking about using half dessicated coconut rather than the coconut flour>

Due to it's brick like nature - I think it's better eaten warm - straight out of the oven. I'm going to have a play with the recipe, when I come off bootcamp - I can't believe it can't be lighter.

..and lots of later suggestions about whisking the egg white separately and folding them in and/or adding vanilla or almond essence

Successful variant of the of the MiM recipe from @BerylStreep

Have just tried the Mim recipe, and it is very good. Did mine with a tsp of cocoa and 1/2 tsp of ginger. I bought ground Linwoods flaxseed, almonds, brazil nuts, walnuts & Q10 mix at 3.2g carb / 100g, and it tastes lovely and nutty.

Honestly, these are really, really good.

@BettyBathroom

Nigel Slater's Classic Choc Truffles

If you want to roll them in popping candy (contains sugar!!! so for the kids only) you need to mix the popping candy - get this in Waitrose, with some melted chocolate and pour onto a non stick surface or baking parchment. When hard crumb with a sharp knife.

@Quincymincemeat added: Bettybathroom I did those truffles at Christmas but used crushed cardamom pods, heated the cream then left to cool and for the pods to infuse, then re heated and strained before adding chocolate. So, so good. Very rich

@londonone

Low Carb Chocolate brownies - Bootcamp Light only I suggest!

I did half quantities and only cooked them for about 25 mins in a 160 Fan oven and they were done plenty i think if you do 40 mins at 175 they will be very dry. I also missed out the coffee and salt as my cream cheese is quite salty. I used lindt 90% chocolate.

They are lovely and only 1.5 grams of carb per brownie. I won't make them again as I am on bootcamp but it assuaged my baking urge.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:
•10 ounces (285 g) cream cheese, at room temperature
•16 Tbsp (240 ml) unsalted butter, at room temperature (2 sticks)
•4 ounces (112 g) unsweetened chocolate, melted and cooled
•1/4 cup (60 ml) each Splenda and Canadian Sugar Twin or 1 cup (240 ml) Splenda
•4 large eggs
•2 tsp (10 ml) instant coffee granules
•1-1/2 tsp (7.5 ml) pure vanilla extract
•1-1/2 tsp (7.5 ml) pure chocolate extract (optional)
•1-1/2 cups (360 ml) almond meal (finely ground almonds)
•6 Tbsp (90 ml) Dutch-processed cocoa powder
•1/4 tsp (1.2 ml) sea salt
•1-1/2 tsp (7.5 ml) baking powder

Preparation:

Preheat the oven to 350 degrees F (175 degrees C). Butter a 13 x 9-inch (32.5 x 22.5-cm) baking pan and line the bottom with parchment paper.

In a large bowl, beat the cream cheese and butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and vanilla and chocolate extracts. Beat until combined.

In a medium bowl, mix the almond meal, cocoa, salt, and baking powder. Add to the chocolate mixture and beat well. Scrape into the prepared pan and smooth the top.

Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before cutting. Store brownies covered, in the refrigerator.

Yield: 48 brownies

Per brownie. Effective carbohydrates: 1.5 g; Carbohydrates: 2.1 g; Fiber: 0.6 g; Protein: 2.1 g; Fat: 9.7 g; Calories: 99
Made with Splenda only: Add 0.3 g carbohydrates

< Prettybird's comment - I'd try it with erythritol rather than Splenda>

@BerylStreep

I have been experimenting with MIMs. My two personal favourites are with cardamom and lemon zest, or lemon zest and blueberry.

Absolutely divine. I use linwoods ground flaxseed with nuts.

@BettyBathroom

ALMOND MUFFIN LOAF
Ingredients
2 1/2 cups almond flour/ground almonds
3 eggs
1/4-1/3 cup melted butter
1 cup dry curd cottage cheese, packed (or cream cheese made from homemade yogurt) strain the liquid from the cottage cheese.
1 teaspoon baking soda
1/4 teaspoon salt

Instructions

1. Preheat oven 180 deg. C

1. Grease a 4 inch x 8 inch loaf pan with butter and coat bottom with almond flour.

1. Use food processor to mix eggs, melted butter, dry curd cottage cheese, baking soda, and salt. Process until thick and resembles butter in texture.

1. Add almond flour and process until mixed thoroughly. If too stiff for processor, remove and knead with wet hands to evenly distribute almond flour. (Mine was wetand it was great)

1. With wet hands, shape dough into loaf and press into greased pan.

1. Bake at (180-200 C) for about 1 hour until lightly browned on top. There will be a crack on the top of the loaf. Check doneness by inserting knife and seeing if it comes out clean.

1. Remove from oven, loosen from sides of pan with spatula.

1. Invert onto rack to cool thoroughly, so it will be firm enough for cutting.

@QueenStromba

Low carb ice cream

200g greek yoghurt
200g double cream
100ml water
vanilla essence to taste

I also put in a teaspoon of purevia which is the equivalent of 3 teaspoons of sugar but I'm not sure it needs it. Just mix it all together and put it in the ice cream maker which is an essential piece of kit if you plan to low carb long term because a life without ice cream just isn't worth living. You can also use just pure cream instead of the yoghurt and water which works better if you want to make chocolate ice cream (25g of cocoa instead of the vanilla and more sweetener to counteract the bitterness).

@duende

Low carb blueberry muffins
I made them today and they were lovely. My variation of a couple of recipes I found on the net:

A cup of soy flour
2TB flaxseed
1 ts baking powder
1 ts baking soda
Half a cup splenda
Ts cinnamon

Mix all dry ingredients, then add:
2 eggs
Small pot of double cream
I added a couple of tablespoons of coconut milk, only because i had some
Sme vanilla essence

Fold in blueberries

Fill muffin cases, bake 20 mins or so in 200 degree, or so ;)
Makes 10 normal size.

@tellmelater

Here's the links to the Cream cheese pancakes

@TellMeLater

Not for Bootcamping but this chocolate cake is too good to go missing so I'm recording it here, for the next time I need a quick lowish carb pudding! 8g carbs per portion.

3 MINUTE CHOCOLATE CAKE

1oz or 1/4 cup ground almonds
1 tablespoon cocoa powder - unsweetened
1/4 teaspoon baking powder
1 tablespoon Truvia
2 tablespoons butter
7 squares 85% cocoa green & blacks
1 egg

Mix the ground almonds, cocoa, baking powder and Truvia, try to get rid of the lumps of almonds. Melt butter and choc together in microwave, add to the almond misture, then add an egg and mix well. I taste mine for sweetness. I put mine in a small pudding bowl - a ramekin might work. Cover with cling film and vent by cutting a small slit in center. Microwave on HIGH 1 minute until set but still a little moist on top. I did mine for 1 minute then 20 seconds followed by another 20. Cool slightly and serve warm topped with double cream.

Makes 2 servings
Can be frozen

She then adds And I did one for the dcs using 2 tbsp of sugar rather than sweetener - micro'd for 1min 20secs - they said it was like a chocolate fondant!

@TellMeLater

Another one - BIWI don't shout it contains Stevia - you could omit though smile

You remember me banging on about the cream cheese pancakes from the blog "I Breathe..." well this is the tweaked version and it's the difference between crepe-like -would also work for lasagna sheets, or a tortilla wrap and proper fluffy pancake....these are the proper fluffy pancake! If you want to make the crepe-like version just leave out the coconut flour and the baking powder (and change the flavourings for savoury)

Fluffy pancakes

2 eggs
50g cream cheese

1tsp cinnamon - to taste
Capful of vanilla extract - to taste
7 drops of stevia extract (to taste)

1 tbsp coconut flour
1/4 tsp baking powder

Whizz the eggs and cheese together using a stick blender or food processor, add
flavourings - stevia/cinnamon/vanilla whizz again, then add coconut flour and baking powder, whizz again.

Melt some coconut oil or butter in a non stick pan - med to high heat, spoon mixture into drop scone sizes - they are easier to handle.
Serve with strawberries mixed with one of the following cream cheese/double cream/total yoghurt/mascarpone or eat with some butter spread over the top - they are so like proper pancakes it will amaze you.

Coconut flour has 10carbs per 100g but 9 of these are fibre, so dont be concerned it's fine to use in a low carb diet, as explained by mark sissons here

@BIWI

Easy Pots de Creme (serves 6)

175ml/6 fl oz milk
175g/6 oz plain chocolate, broken into pieces
2 eggs
2 tablespoons strong coffee
1 tablespoon liqueur of your choice (recipe calls for orange, I used raspberry)

In a small saucepan heat the milk until small beads form around the edge, but do not allow to boil

In a food processor, blitz the chocolate with the eggs, coffee and liqueur

Add the hot milk and blend again until smooth

Pour into ramekins/glasses and chill. (I served each one with a couple of fresh raspberries on the top)

In terms of texture, this is a bit like Angel Delight - I think it would probably freeze quite nicely and could be a lovely chocolate ice-cream.

Without the alcohol, this works out at 8.05g carbs per person, based on using Green & Black's 85% cocoa dark chocolate. But as the alcohol is only 1 tablespoon, I doubt it would add a huge amount.

@BlackAffronted

Just had some amazing pancakes, I think better than the cream cheese ones.

3 tablespoons whey protein
2 tablespoons ground almonds
half teaspoon baking powder
1 teaspoon melted butter or coconut oil
1 large egg
2 teaspoon water

Mix all the ingredients together.
Add some butter/coconut oil to a frying pan
Heat to a medium heat and then add a tablespoon or 2 of the batter and et it cook for a minute, then flip & cook the other side. Should make 3 or 4 pancakes.
Less than 3g carbs for the whole recipe.

@PostBellumBugsy

PBB's Tiffin

1 oz butter
1 tsp cocoa powder
1 oz ground almonds
1 oz coconut flour or dessicated coconut
1 tsp (rounded) flax seed (or you could use ground sesame seeds)
1 tsp ( level) splenda or powdered sweetner

Melt butter in bowl, mix in all the dry ingredients. Should look like a thick paste. You may need to adjust the ingredients slightly to get the right consistency.

Spread onto a plate, thinly, thickly - however you like & stick in the fridge or 30 mins.

Enjoy with tea / coffee and you can actually believe you are eating yummy tiffin. Suprisingly filling.

(Total 4/5 carbs)

@spilttheteaagain

Parmesan shortbread

25g Butter
1 egg yolk
15g grated parmesan
Salt
Cayenne pepper
80g ground almonds

Soften butter, beat in parmesan and egg yolk. Stir in salt & cayenne and almonds.
Roll out on baking sheet until 3-5mm thick.
190 for about 10-12 mins or until going a bit golden.
Break up and eat with slices of butter.

@BlackAffronted

Lemon & almond shortbread

(this does have sweetener in it, no idea if it works without)

1 cup almond flour
2 tablespoons granulated sweetener
Zest of 1 lemon
3 tablespoons melted butter

Mix all the ingredients to make a crumbly dough, Roll in cling film into a cylinder shape & pop in the freezer for 30 minutes. Remove, slice into 1 cm rounds and pop into a preheated oven (200) for 10/15 minutes on a baking tray. Remove & allow to cool. Eat!

@spilttheteagain

Pot au Chocolat
250g (I think) of good chocolate
130ml (or whatever the standard carton size is) of cream
1 egg yolk, beaten
Break up the chocolate and put in a switched-off blender. Heat the cream slowly in a pan, then, carefullly pour the hot cream over the chocolate and blend at the same time (so the chocolate melts) and then add in the egg yolk towards the end. Continue to beat until fully mixed, less so if you like some chocolate lumps. Pour into small glasses/bowls, and leave in the fridge to set. Tah dah! and if you want some variety, add in things like a shot of espresso or vanilla essence or orange essence or whatever.

@spilttheteagain

Quick frozen yogurt
Frozen berries (raspberries work well), pot of Greek yoghurt, and some sweetener. Blitz frozen fruit in food processor, when all grainy add the yoghurt, and whizz around until the yoghurt freezes. Add sweetener to taste. Voila! Instant frozen yoghurt. Will work with cream too, but yog is healthier.

@Minifingers

Omg - delicious low carb treat.

Melt 1 tablespoon coconut oil in microwave. Add one large square of 80% choc and stir until melted. Add one teaspoon of butter and one tablespoon of peanut butter. Stir. Pour into doubled tinfoil that you have fashioned into a little tray shape. Put in freezer for 10 minutes. Voila! Low carb peanut chocolate bar!

BIWI asked how many carbs and Minifingers answered Eek, don't know. Hang on - no carbs in coconut oil surely? Or butter? About 2 or 3 grams in the choc, 3 grams in the peanut butter.

I reckon about 5 or 6 at the most.

You couldn't eat more than half of it at one sitting. well I could

@BIWI

Chocolate and raspberry liqueur ice-cream (serves 6)

175g 90% cocoa dark chocolate, broken into pieces (I used Lindt)
175ml double cream
2 medium eggs
2 tablespoons (made-up) coffee - i.e. liquid, not granules!
1 tablespoon Chambord, raspberry liqueur (you could use any liqueur I guess - doesn't have to be raspberry)
2 teaspoons vanilla extract (try and use one without sugar if you can)

In a food processor, blitz the chocolate into rubble
Add the eggs, coffee, liqueur and vanilla extract and blitz again - try and get it as smooth as you can

Heat the cream in a small pan until little bubbles form around the edge of the pan - swish it round a couple of times to make sure that the cream is properly hot, but don't let it boil

Pour the hot cream onto the chocolate mix and blitz again - let the hot cream get the chocolate melted - and then pour into your ice-cream maker and churn for around 15-20 mins, according to your ice-cream maker.

I don't have carb counts for the liqueur or vanilla extract, but the carb counts for the chocolate and the cream amount to 4.55 g carbs per person, based on this making 6 servings. The amount of liqueur/vanilla extract is relatively small, so I would guess that they don't add that much to the overall carb count.

My plan is to serve this with a small amount of fresh raspberry puree (with no added sugar) and a couple of fresh raspberries for decoration.