Tag Archives: low carb desserts

Creamy Fat free Key Lime Pie with Gingered Crust

13 Aug

This was born out of my husband’s love of Key Lime Pie and my own love of not having to thaw them from the freezer. It sets up in the fridge and its ready to serve, doesn’t get easier than that.
Plus it’s fat free, low in sugar and uses an oat bran crust — so it’s almost healthy? Yeah, I know. It makes one large 9-inch pie big enough for that family potluck or book club meeting, or just my husband.

Ginger Oat Bran Crust:
1 C. Oat bran (I used Hodgeson’s Mill brand)
6 tsp. Splenda brown sugar blend
6 tsp. warm water
1/2 to 1 tsp. ground ginger (You may want to add last and start with 1/2 and see what you think, I used a full 1 tsp. but I really love a little gingery kick.)
Mix with fork, let it sit a bit as the Oat bran will soak up the moisture. Use bottom of small measuring cup to press it evenly into a 9 inch pie dish. Bake at 350 degrees for 10 minutes until golden in color. Let cool. I speed this up a bit by sticking it in the freezer, along with some hot pads cause I don’t want to melt the shelving.

Creamy Key Lime Filling:
1/2 C. Warm water
1 packet unflavored gelatin ( dissolve in warm water)
1 1/4 C. Cold fat free milk
1 small package of fat free, sugar free instant vanilla pudding
1 package (8 oz.) fat free cream cheese at room temperature
1 tsp. lemon juice
14 packets of True Lime
Zest of one lime
1/8 C. Splenda
1 container (8 oz.) fat free cool whip
Dissolve gelatin in warm water, add milk then pudding. Mix well, till thick then add cream cheese and mix til smooth and creamy. Add lemon juice, lime and Splenda. Last mix in thawed cool whip. Pour into cooled crust and let set up in refrigerator overnight. Serve with a bit of fat free Reddi Whip, then lightly dust whipped cream with a little ginger.



Coconut Meringue Cookie with Dark Chocolate Drizzle

10 Apr

I’ve been having a lot of fun with this simple little cookie which was inspired by web search for Dukan Diet friendly desserts and came up with http://themesquitecreek.blogspot.com/2011/11/meringue-dukan-recipe-cookie.html?m=1 a great resource for sure. It just took off from there on experimenting with different flavors, cooking times and temperatures. I posted an early meringue cookie but didn’t care how they deflated after I combined them with my chocolate chips. I’m sure there will be many more flavor combinations to come — I’m imaging a key lime pie flavored one right now, hmmmm. Anyway here it is.
2/3 C. Liquid egg whites or 4 egg whites
1/2 tsp. cream of tartar
3 tsp. coconut extract
1 C. Splenda
1/2 C. Dark chocolate melted — can use semi sweet chocolate chips
In my Kitchenaid Mixer with the whipping attachment in place, I combine egg whites, cream of tartar, extract in bowl. Whip on highest setting until egg whites are frothy and hold a soft peak. Decrease speed, slowly add Splenda, scrape sides and then continue whipping at highest setting until forms stiff peaks and is glossy.
Scoop into pipping bag with large star tip attachment in place, pipe tall meringue piles (think tall snowman) on aluminum foil covered cookie sheet. Should fill one cookie sheet with rows of four by four. Bake at 250 in preheated oven for 30 minutes, turn oven off and let sit in oven for another 40 minutes without opening door. Take out cool. Melt chocolate ( I put mine in a mug and microwave a minute at a time at fifty percent power until runny) put in piping bag or sand which bag and with small attachment or just snip small corner off bag and drizzle over cookies. Let cool, you can place them in fridge to speed this process. You can serve with a little smear of sugar free raspberry jam, yummy.
Note: this particular baking process creates a crisp outside but chewy inside which is how I like them because I don’t really like the super dry crisp version that you choke on when you inhale but to each his own so if you prefer the truly crisp version, they do have the benefit of longer shelf life and so here are the instructions for that version.
Instead of piling cookie make 1 1/2 inch by 1 1/2 inch piles they can be divided among two foil lined cookie sheets and bake at 200 degrees for two hours. You’ll definitely want some herbal tea to cut the dryness or incase you inhale. They are tasty and crisp/airy but by all means don’t choke.
Let tea time commence!