Sugar-Free Cheesecake (Low Carb)

A rich and creamy cheese cake with no sugar!

Ingredients

1 grapeseed oil cooking spray
4 eggs, separated
2 egg whites
1/2 cup SPLENDA® No Calorie Sweetener, granulated
1 tsp fresh lemon juice
1 pinch salt
3 cup Cream Cheese, light, classic (or ricotta, drained)
1/2 tsp fresh lemon peel, grated (optional)
1/3 cup sour cream
2 tbsp SPLENDA® No Calorie Sweetener, granulated
2 tsp vanilla extract

Directions


1 Preheat oven to 400 degrees F. Line the bottom of a 9-inch springform pan with baking paper or grease with butter. Spray just a bit with grapeseed oil cooking spray.*
2 Separate eggs, and beat egg whites with salt until stiff.
3 Beat together Splenda for Baking and the egg yolks until thick. Add lemon juice. Next, with the mixer on a low-medium setting, beat in the cream cheese, a little at a time, until incorporated and fluffy.
4 Add a small amount of the egg whites, plus grated lemon peel if desired, and mix in gently. Next, gently fold the cream cheese mixture into the remaining egg whites. Pour mixture into pan. Give a little shake to make it level.
5 Bake for 10 minutes at 400 degrees F; reduce temperature to 300 degrees F and bake for another 40 minutes. When the top of the cake is set, turn off the oven and keep the oven door closed. Allow to cool for another hour in the oven.** Remove and continue to cool on a wire rack.
6 Whisk together remaining ingredients (sour cream, Splenda, and vanilla) . Spread on top of the cheesecake.


Additional Information
Garnish with berries if you like. Or, if you prefer, use almond extract instead of vanilla in the topping, and garnish with toasted, slivered almonds.

Low Carb Orange Glazed Wings

Chicken wings marinated in a honey, orange juice, and soy sauce marinade.

Ingredients

12 chicken wing drummettes, tips removed
1/4 cup frozen orange juice concentrate, thawed
1/4 cup low sodium soy sauce
2 tbsp honey
1/2 tsp ground ginger
1/2 tsp garlic powder

Directions


1 Line a baking sheet with foil and spray with nonstick cooking spray.
2 Put wings in a glass or plastic bowl.
3 In a separate bowl, mix the orange juice concentrate, soy sauce, honey, ginger, and garlic powder.
4 Pour over the wings, cover, and refrigerate for a minimum of 1 hour but no more than 8 hours.
5 When ready preheat oven to 375 degrees F.
6 Remove wings from marinade and place on baking sheet. Save remaining marinade.
7 Bake for 20 minutes, turn chicken and marinate with saved marinade, bake another 20 minutes or until chicken is completely cooked.


Additional Information
Because you are marinating with orange juice concentrate which is acidic be sure to only marinate in bowls that are non-reactive, such as glass or plastic. Another good way to marinate the chicken is in a large freezer bag with a seal. To lower the sodium in this recipe, you can use low sodium soy sauce which tastes the same.

Zesty Stuffed Mushrooms** Low Carb Recipe

Quick and simple appetizer with feta cheese and cayenne
Ingredients

4 fresh mushrooms (med), button
1 1/2 tbsp reduced fat feta crumbles (1/3 oz)
2 tsp chopped parsley
1/2 tsp extra virgin olive oil
1/8 tsp ground cayenne (red pepper), or to taste

Directions
1 Preheat the oven to 425 degrees F. Lightly spray a small baking dish with olive oil spray.

2 Remove the stems from the mushrooms by gently twisting the stem until it comes loose and pulls from the mushroom top.

3 Mince the stems and place in a small mixing bowl. Place the caps in a small mixing bowl stemmed-side up.

4 Add the cheese, parsley, oil and cayenne to the bowl. Mix well.

5 Spoon out the mixture evenly into the reserved mushroom caps. Divide the remaining mixture evenly between the caps, mounding the filling on each.

6 Bake for 12 to 15 minutes, or until tender. Let the mushrooms stand to cool slightly before serving.

Additional Information

These mushrooms are suprisingly tasty with low-fat feta cheese. If you aren't a fan of spicy food, you may want to use a bit less than the recommended 1/8 of a teaspoon of cayenne pepper.

Apple and Spice Pork Roast

This roast uses applesauce as part of the glaze and sauce

Ingredients

3 lb Pork, roast, top loin, raw (boneless)
1 cup unsweetened applesauce
1/3 cup packed brown sugar
2 tsp vinegar
1 tsp yellow mustard
1/8 tsp ground cloves
1 tbsp white all purpose flour
1/2 tsp salt
1/4 tsp sugar
1/8 tsp garlic powder
1/8 tsp black pepper, freshly ground

Directions


1 Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and clove in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture.
2 Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
3 Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan.
4 Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound).
5 Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.

Recipe from the national pork board

Low Carb Almond Spiced Chicken

Chicken pieces cooked with almonds in a tasty sauce with curry powder and vegetables.

Ingredients

1 tsp Margarine, 80% fat, unsalted, tub
1/4 cup sliced almonds, chopped
2 tsp curry powder, divided
1 cup chopped apples, unpeeled, diced
1/2 cup fresh chopped onion
1/2 cup fresh mushroom slices
1 tbsp white all purpose flour
1 tsp chicken bouillon
1 cup water, boiling
1/2 cup fat free milk
1 tbsp fresh lemon juice
1 cup cooked chicken breast, diced

Directions


1 In a large skillet, melt margarine over medium heat. Add almonds and cook for about 10 minutes, or until they are golden brown. Stir often.
2 Sprinkle with 1 teaspoon of the curry powder, and then toss them lightly to coat. Then, drain the almonds on paper towels.
3 Sauté the apple, onion, and mushrooms in the same skillet for 5 minutes. Stir in the remaining 1 teaspoon of curry powder and the flour. Stirring frequently, cook over low heat for 2 minutes.
4 After dissolving the bouillon granules in the boiling water, add the broth to the skillet with the milk and lemon juice.
5 Constantly stirring, continue to cook over low heat until the mixture has become smooth and thickened, roughly 5 minutes.
6 Add the chicken, and then continue to cook over low heat until it has heated thoroughly.

5 servings 9.5g Carb per serving

Low Carb Salmon With Thai Basil Vinaigrette

Low Carb Salmon With Thai Basil Vinaigrette

Ingredients:

2 salmon filets (6-oz size)
***Vinaigrette***
4 sprigs basil leaves
1/2 tablespoon rice wine vinegar
2 tablespoons canola oil
1 clove garlic
1/2 tablespoon lime juice
1/2 tablespoon fish sauce
1 pinch sugar substitute
Salt to taste

Directions:

In blender, process all vinaigrette ingredients and set aside. Pour vinaigrette over fish.

Bake or grill salmon until done to your liking.