Per Serving (excluding unknown items): 76 Calories; 7g Fat (77.8% calories from fat); 1g Protein; 3g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 30mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat.

Filling:
3 eggs
1 egg yolk
1/4 cup DiabetiSweet
1 cup pure coconut milk
1 cup unsweetened coconut
AS equivalent to 1/2 cup sugar
1/4 cup sugar-free coconut syrup
1/4 cup heavy cream
2 Tbsp sour cream

Whisk together eggs, egg yolk and DiabetiSweet till smooth, then add remaining ingredients in order, mixing well after each addition. Pour into pie crust and bake for about 45 minutes. Cool on wire rack. Makes 8 servings.

11g carbs and 6g fiber per serving.

Coconut Custard Pie

Use the crust recipe above. Bake at 350F for 15 minutes. Remove, set aside and and increase oven temperature to 450F.

1 (14-oz.) can coconut milk
1/2 cup heavy cream
6 eggs
1 egg yolk
AS equivalent to 1/2 cup sugar
(I use 1cc of liquid Splenda)
1/4 tsp. salt (I used Morton's Lite Salt)
1 tsp. vanilla
1 tsp. coconut flavoring
3/4 cup unsweetened coconut

Scald milk and cream; set aside.

In large bowl, beat eggs and yolk till frothy. Add AS, salt, vanilla and coconut extract, blending well. Slowly beat in scalded coconut milk/cream mixture. Add coconut and stir gently. Pour into prepared crust and bake at 450F for 5 minutes, reduce oven temperature to 350F and continue baking 15 minutes or until knife inserted near center comes out clean. Cool on wire rack; store in refrigerator. Makes 8 servings.

Count only 6g carb (4g if you subtract fiber!) when using liquid Splenda.

BeArLc's Cheesecake
(with Pami's modifications)

2 C. finely chopped walnuts
1/3 C. melted butter
3 (8 oz each) packages cream cheese, room temperature
1.4 cc liquid Splenda
2 eggs
2 egg yolks
1/2 cup DaVinci syrup- flavor of your choice (if you use something other than vanilla, you might want to add a teaspoon of vanilla extract to the batter)
16 oz. sour cream

Preheat oven to 325.

Combine chopped nuts, .3 cc of Splenda and butter. Press into bottom of a spring form pan (8 or 9"). Place pan in oven for 10 minutes. Watch carefully; do not allow to burn. Set aside to cool. Increase oven to 350 and place a large roasting pan with a couple inches of water in the oven, on a lower shelf.

In mixer, blend cheese, remaining Splenda, flavoring and 12 oz of the sour cream. Now add the eggs and egg yolks. Don't over mix here, just enough to blend well. Pour mixture into pan, over nut "crust". Wrap pan in double thickness of 18" wide aluminum foil and place directly into water-bath. Bake at 300 for 1 hour. Reduce oven temperature to 200 and continue baking for 1 more hour. Remove cake pan (leave pan of water in oven) and spread remaining sour cream over the cheesecake. Return to the oven and turn it off. Leave the cake in the oven for a couple of hours or until cooled down. Once cool, refrigerate, covered, for at least a day or two. 

12 servings.

Spiced Pumpkin Cheesecake

Crust:

2 C chopped pecans
2 Tbsp Splenda
5 Tbsp melted butter

Filling:

4 (8 oz each) pkgs. cream cheese, softened
1 1/4 cup Splenda
1/2 tsp cinnamon
1/4 tsp ginger
1 (15 oz) can pumpkin
3 eggs
1 Tbsp vanilla


For Crust:

Preheat oven to 350 degrees F. Combine first 3 ingredients until thoroughly combined. Press onto bottom and 1 inch up sides of 9-inch diameter springform pan with 2 3/4 inch high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil.

For Filling:

Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin; beat until blended. Add eggs and vanilla; beat until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan. Bake cake until top is golden and center is set, about 1 hour and 45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2 days ahead. Cover; keep chilled.)

TrishZ's Strawberry No-Bake Cheesecake

6 pounds cream cheese softened
6 pints of strawberries pureed
3 cups Splenda
6 pkts. Knox gelatin
1/2 cup boiling water
splash vanilla

Puree strawberries and sweeten (very sweet) with Splenda (I used liquid Splenda) let stay in fridge for 2 days to release all of the flavors. In a large bowl soften cream cheese; mix gelatin in with half cup boiling water and half cup strawberry puree until gelatin is all activated. Mix all together and add more sweetener if needed.

Blend until all is mixed and creamy and let set overnight.

I don't usually measure I just add splashes and pinches so play with it until you like it. Also if it needs more sweeteners use saccharin as I found that it tastes more like sugar if you add 2 sweeteners together.




TrishZ's Strawberry No-Bake Cheesecake
(Pami's Winterized Single-Family Version)

1 lb. frozen whole strawberries
liquid Splenda equivalent to 1/2 cup sugar
liquid Saccharin equivalent to 1/2 cup sugar
1 lb. cream cheese
1 envelope unflavored gelatin (Knox)
1/2 tsp. vanilla

Place strawberries in medium bowl. Thaw completely. Sprinkle sweeteners over berries; blend well with electric mixer. Don't worry about having chunks of berries; my version isn't pureed. Cover tightly and let stand in refrigerator for 2 days for flavors to blend.

On day 3, soften cream cheese at room temperature. Remove berries from refrigerator and put in strainer or colander over small bowl. Let stand until most of juice has drained from berries. Set berries aside.

Sprinkle gelatin over juice and let stand for 5 to 15 minutes, until gelatin is softened. Place juice and gelatin in microwave and heat for 1 to 2 minutes, until hot and gelatin is completely dissolved. Stir well.

Beat cream cheese until smooth; add gelatin mixture to cheese, a little at a time, scraping sides of bowl and beating well after each addition. When gelatin is fully incorporated into cheese, add vanilla, scraping sides of bowl and blending well. Beat in strawberries and pour into an 8" square glass pan. Cover tightly and chill overnight before serving.

Chocolate Ice Cream

4 oz unsweetened baking chocolate
1/2 cup heavy cream
1/2 cup s/f vanilla syrup
2 large eggs
3/4 teaspoon liquid Splenda (equivalent to 3 cups sugar)
2 Tbsp. glycerin
1 Tbsp. lecithin granules
1/4 tsp. guar gum
3 cups heavy cream
pinch of salt

Heat the unsweetened chocolate over medium-low heat in a large saucepan with the 1/2 cup cream and the s/f syrup, stirring constantly, until smooth. Whisk in the remaining ingredients and continue cooking, stirring constantly, until mixture thickens and just begins to boil. Remove from heat and place pan in ice or cold water to cool quickly. Transfer to plastic bowl with lid.

Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Makes 8 (1/2 cup) servings, 4.8g carbs, 2g fiber each.

VARIATION:

Chocolate Almond- Add 1 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens, about 2 minutes before it is done, then continue to freeze until the ice cream is ready.




Strawberry Ice Cream

6 large eggs, lightly beaten
4 cups heavy cream
3 cups Splenda, more or less to taste (or 3/4 tsp. liquid Splenda)
1 Tbsp. pure vanilla extract
2 Tbsp. glycerin
1 Tbsp. lecithin granules
1/4 tsp. guar gum
2 cups chopped fresh or frozen strawberries
1 tsp. imitation strawberry flavoring

In a large, nonreactive saucepan, combine the eggs, cream, Splenda, vanilla, glycerin, lecithin and guar gum and bring to a gentle boil. Stir constantly until the mixture thickens enough to coat a wooden spoon. Remove from the heat and let cool. Pour the custard into a bowl, cover, and refrigerate until well chilled. Add the fruit and flavoring, then pour into the ice cream freezer can, and freeze according to the manufacturer's directions.
Makes about 15 servings, 1/2 cup each.