Low Carb Recipes from Dixie USA




Easy Low Carb Cream Puffs

Easy Low Carb Cream Puffs

Ingredients:

Preheat oven to 325.

In medium size bowl, place 2 egg whites and whip on high for a couple minutes until soft shiny peaks form. Sprinkle 1 tablespoon Mousse Mix over top of egg whites and blend in on low speed for a few seconds, just until mixed.

Place a piece of parchment paper on baking sheet (for easy cleanup) or use ungreased baking pan, and drop by spoonful 2' apart, forming 6 puffy mounds. Bake for 20 minutes until puffs are light golden brown. Remove, cool for 5 minutes and slice in half to fill. While baking, simply reuse the egg white bowl to make the filling.

To make filling, add remaining egg white to the bowl and whip for a minute or so, in bowl until soft peaks form. Sprinkle 1/2 tablespoon Mousse Mix on egg white and on low, blend in just till mixed. Set aside.

In another medium sized bowl, place whip cream and beat on high for a minute or two, until cream is whipped to soft peaks. Sprinkle in the remainder of the Mousse Mix and beat on low just until blended in. Add egg white to whipped cream. Gently stir together and chill.

Fill each of the 6 puff halves with a heaping tablespoon of filling, replace tops and chill. To freeze, wrap each puff individually in plastic wrap and place upright in freezer container. Less than 1 net carb per cream puff, just 54 calories.

Variations:

  • Drizzle low carb chocolate over top
  • Add sliced strawberries to vanilla filled puffs
  • Add red raspberries (fresh or frozen) to vanilla/chocolate or raspberry Mousse filled puffs
  • Add unsweetened coconut flakes and/or coconut flavoring to vanilla or chocolate puffs
  • Add sliced almonds to any flavor version puffs
  • For almond puffs, add sliced almonds and almond flavoring to vanilla puffs
  • For lemon cream puffs, add lemon flavoring/lemon juice to vanilla puffs


Low Carb Crispy Cashew Bars

Low Carb Crispy Cashew Bars

Ingredients:

Preheat oven to 325.

Baker's Tip: This recipe makes a thin, very crunchy bar. See variation for a thicker, less crunchy version, if desired. Lining the pan bottom with parchment paper makes bar removal a snap. If you'd like a very sweet bar, add a couple extra tablespoons of Sugar Not Spoonful Sugar Replacement.

Spray a coat of non-stick cooking spray in bottom of pan or line with parchment paper. Pour melted butter into an 8" or 9" baking pan. Swirl to coat most of pan bottom. Set aside.

In medium size bowl, combine Sugar Not Spoonful Sugar Replacement, flour and egg white. Stir to mix well. Add up to a tablespoon of water, if needed, just enough to get to a smooth, easy to spread consistency. Add cashews to mixture and stir. Drop by spoonful lightly over buttered pan bottom. Use a piece of plastic wrap to easily spread mixture by pressing out evenly over pan bottom.

Bake for 20-25 minutes, until golden brown.

Cut into bars and cool. Bars may be stored at room temperature for a couple weeks, but for optimal freshness, refrigerate leftovers. Bars keep fresh for weeks in fridge. Bars may be tightly wrapped and frozen for up to 3 months. Makes 12 bars. 1 and 1/2 carbs per bar and just 44 calories per bar.

Variation:
1. To make a thicker, softer bar, use 1/3 cup flour and 1 extra egg white.
2. For a sweeter bar, add 1/3 cup of Sugar Not Spoonful Replacement instead of 1/4 cup.
3. For vanilla cashew bars, add 1 teaspoon vanilla.
4. For chewy coconut cashew bars, add 1/2 cup of unsweetened coconut.
5. To make cranberry/cashew bars, stir in 1/4 cup of fresh or frozen cranberries.
6. To make almond/cashew bars, use almond flavoring in place of vanilla and add additional 1/4 cup sliced almonds or replace a tablespoon cashews with sliced almonds.
7. To make chocolate cashew bars, add 1/2 cup low carb chocolate chips and stir into mix before spooning into pan.



Low Carb Cinnamon Rolls

Makes 6 "muffin cup" style low carb cinnamon rolls. Recipe may be doubled.

Ingredients:

Preheat oven to 375 degrees. Coat a 6 cup muffin tin pan or 6 foil bakery cup liners with non-stick cooking spray. Spray one side of 2 pieces of plastic wrap (approx. 12" x 14" length).

In medium sized bowl, place flour, sugar substitute, salt and baking powder. Stir with whisk until well mixed. Add butter and cut in with whisk or pastry blender for a minute or two, until dough resembles coarse crumbs. Make a well in center of dough and add sour cream and water. Stir in with fork lightly and form a dough ball. Knead a couple times until smooth. Place dough ball in center of one piece of plastic wrap, sprayed side up. Press dough ball down and square off dough edges to form rectangle. Cover with second piece of plastic wrap, sprayed side down. Roll or press out evenly to approximately 12" by 10" rectangle. Remove top piece of plastic wrap and spoon or brush on the melted butter. Sprinkle the cinnamon mixture over buttered dough.

Using edge of plastic wrap, from 12" side, gently roll dough over and over to form a "roll". Gently cut into 6 2-inch pieces and stand each piece up in muffin cup. Bake FOR JUST 10 MINUTES. Rolls only lightly brown on edges and will be soft to touch. DO NOT OVER BAKE.

Let rolls cool in pan for a few minutes. Enjoy warm. Freeze leftovers. If leftover rolls harden up, simply sprinkle on all sides with water and reheat in microwave for a few seconds. Rolls will soften up nicely. Variation: For Pecan-Cinnamon Rolls, sprinkle 1/3 cup chopped pecan bits over cinnamon/butter layer before rolling and cutting.



Low Carb Potato Soup

Low Carb Potato Soup

Ingredients:

  • 1 inner packs - Instant Mashers any flavor
  • 1/4 cups - onion, chopped (approx. 1/2 small onion)
  • 4 cups - chicken broth (like a 32 oz. container chicken stock/broth)
  • 2 Tablespoons - butter
  • 1/4 cup - cream (or sour cream)*
  • 1/4 teaspoon - ground black pepper (or to taste)
  • 1/2 teaspoon - Thick It Up Low Carb Thickener - (optional)**

Brown the onions in the butter in a medium size sauce pan or 5 cup pot over medium high heat for 3- 5 minutes or until lightly browned.
Add the chicken broth and black pepper. Stir and bring to a boil. Reduce heat and whisk in the Mashers. For thicker soup, whisk in the Thick It Up thickener. Simmer for 5 minutes, whisk in the cream and serve.
Makes 4 - 10 ounce (1-1/4 cup) servings. 5 net carbs per serving.
For reduced fat/calorie version:
*Fat free sour cream may be substituted if desired. ** if a thicker soup is desired, whisk in Thick It Up low carb thickener



Low Carb Chocolate Torte

Low Carb Chocolate Torte

Ingredients:

  • 1/2 cup - Carb Counters Low Carb White Cupcake and Frosting Mix
  • 2 whole large or extra large eggs (or 4 egg whites - 1/2 cup)
  • 1/3 cup - sour cream (regular or fat free)
  • 1 frosting packet (included in the cake mix)
  • 8 oz - block of cream cheese, softened (regular or fat free)
  • 6 Tablespoons - unsalted butter, softened

Preheat Oven to 350 degrees. Coat a 9" x 13" baking pan with non-stick coating spray.

In medium size mixing bowl, prepare cake mix batter according to label directions and pour into baking pan instead of the cupcake tins. Smooth out evenly. Bake for 12-15 minutes or just until toothpick inserted in center comes out clean. Do not over bake. Cool for 15 minutes.

In small mixing bowl, add the frosting packet, softened cream cheese and butter. Mix with spoon until smooth and creamy.*

Cut the cake into 3 - 4" wide pieces . Place first cake piece onto serving plate or aluminum foil and lightly spread 1/2 cup frosting evenly over it and repeat layers with other two pieces. Refrigerate. Serve chilled or at room temperature. Freeze leftovers within 4 days. Freeze tightly wrapped for up to one month. Makes 9 - 1" wide servings, 5 -1/2 net carbs per serving. Enjoy!

Like extra sweet frosting? Stir any low carb sweetener - equal to 1/2 cup sugar -into the frosting/cream cheese.



Low Carb Coconut Torte

Low Carb Coconut Torte

Ingredients:

Preheat Oven to 350 degrees. Coat a 9" x 13" baking pan with non-stick coating spray.

In medium size mixing bowl, prepare cake mix batter according to label directions, add the coconut flavoring or ground coconut and pour into baking pan instead of the cupcake tins and smooth out evenly. Bake for 15-17 minutes or until toothpick inserted in center comes out clean. Cool for 15 minutes and chill in fridge for at least 30 minutes.

In small mixing bowl, add the frosting packet, softened cream cheese and butter. Mix with spoon until smooth and creamy.*

Cut the chilled cake into 3 - 4" wide pieces . Place first cake piece onto serving plate or aluminum foil and lightly spread 1/2 cup frosting evenly over it, sprinkle 1/4 of the coconut flakes over frosting and repeat layers with other two pieces. Sprinkle remaining unsweetened coconut over cake. Serve chilled or at room temperature. Freezes well for up to one month. Makes 9 - 1" wide servings, 3 net carbs per serving. Enjoy!

Like extra sweet frosting? Stir additional low carb sweetener -equal to 1/2 cup sugar -into the frosting/cream cheese.



Patriotic Berries

Patriotic Berries

Ingredients:

Rinse and pat dry the strawberries and wrap them in paper towels to remove excess moisture.

In one small bowl, place the food coloring and 1/4 cup of Spoonful. Stir with spoon to evenly blend in the color. Place 3/4 cup Spoonful in a medium size bowl. If preparing to use later, or to take to a get together, have a larger storage container with lid handy. Holding a berry by the top, with spoon coat the berry up to 3/4 of the top with the spoonful, twisting to coat all sides. Dip the berry tip into the blue colored Spoonful to coat as pictured and carefully set onto a plate or the storage container. Repeat with each berry and chill until ready to serve. Enjoy!



Bakesquick Low Fat Cheese Bread Rounds

Bakesquick Low Fat Cheese Bread Rounds

Ingredients:

  • 1 cup - Carb Counters Bakesquick
  • 1/4 cup - Shredded sharp cheddar cheese
  • 1/4 cup - Parmesan or your favorite blend of shredded cheeses
  • 2 Large or Extra large egg whites

Preheat Oven to 350 degrees. Spread a sheet of parchment paper on a cookie sheet or pizza pan, (or coat the surface with non-stick cooking spray.)

Combine all four ingredients in a mixing bowl and stir until well blended. Form into 6 rounded Tablespoon size balls and place 4" apart on cookie sheet. Using a piece of plastic wrap, press balls down to 4" wide rounds. Bake for 12-15 minutes until light golden brown. Cool on rack. Makes 6 flat bun size rounds, 1 net carb each, 49 calories and just 3 grams of fat.

Variations:
  • Add 1/2 teaspoon Italian Seasoning
  • Add 1 teaspoon dried chives
  • Add 1/2 teaspoon caraway seeds and 1/2 teaspoon dried onion
  • Add 1/2 teaspoon dried herb blend along with 1/4 teaspoon dried onion
  • Add 1/2 teaspoon dried dill and 1/4 teaspoon dried onion



Bakesquick Low Carb Pizza Crust

Bakesquick Low Carb Pizza Crust

Ingredients:

Preheat oven to 425 degrees. Coat a 12" pizza pan with non-stick cooking spray (or use parchment paper).

Combine all ingredients with 1/2 cup water or slightly more - enough water to mix in well and make a soft and pliable dough ball. Place dough ball in center of pan and using plastic wrap, sprayed on one side, with sprayed side down, press out dough to evenly coat the bottom of the pan. Smooth outside edges. Bake in oven for 7 minutes, remove and top with your favorite low carb sauce, pepperoni and/or veggies and cheese. Place back in oven and bake for 10 - 12 more minutes or until pizza is bubbly and brown. Ovens may vary. Cool for 5 minutes, slice and use spatula to remove pieces. Makes 8 servings, just 2 -1/2 carbs each.



Low Carb Bakesquick Bakery-Style Blueberry Cream Muffins

Low Carb Bakesquick Bakery-Style Blueberry Cream Muffins

Ingredients:

Preheat oven to 350 degrees. Spray a 6 tin muffin pan with non-stick coating.

In medium sized bowl, mix Bakesquick and Sugar Not Spoonful. For crumble topping remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon butter. Mix with fork to crumble and set aside. Add all other ingredients except blueberries to dry mix in bowl. Add 1/2 cup water and stir with spoon until well blended. With spoon, carefully fold blueberries into bowl mixture and spoon into muffin tins. Muffin tins will be full.

Sprinkle crumbled topping over muffins and bake for 18-20 minutes - until tops are light brown or until toothpick comes out clean when placed in center. Keep refrigerated. Muffins may be frozen for up to 2 months. Enjoy! 5 net carbs per muffin.

Variations:
  • Blueberry Walnut Muffins; Add 1/4 cup small chopped walnut pieces
  • Blueberry Lemon Muffins: Add 1 teaspoon lemon extract
  • Blueberry Coconut Muffins: Add 1/4 cup unsweetened coconut
  • Blueberry Cranberry Muffins: Use 1/4 cup frozen blueberries and 1/4 cup chopped cranberries


Low Carb All Natural Double Berry Streusel-Topped Muffins

Low Carb All Natural Double Berry Streusel-Topped Muffins

Ingredients:

Preheat oven to 350 degrees. Spray a 6 tin muffin pan or foil/paper baking cups with non-stick cooking spray. In medium sized bowl, mix Bakesquick and Sugar Not Spoonful. For crumble topping (if desired) remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon of the melted butter. Mix with fork to crumble and set aside. Add all ingredients except berries to dry mix in bowl. Add 1/2 cup water and stir with spoon until well blended (about a minute). Mix berries lightly into batter and spoon into baking cups or tins. Muffin cups/ tins will be full.

Sprinkle crumbled topping over muffins and bake for 18-20 minutes - muffins will be lightly browned; tops will feel soft and not quite firm when lightly pressed in center. Refrigerated leftovers. Muffins may be frozen for up to 2 months. 5 net carbs per muffin. Makes 6 big bakery style streusel-topped muffins.

Variations: (adds 1 net carb per muffin)
  • For double berry Walnut Muffins, add 1/4 cup mini chopped walnuts
  • For Coconut double berry muffins, add 1/4 cup unsweetened coconut
  • For Coconut Almond Muffins, add 1/4 cup sliced almonds
  • For Triple Berry, use raspberries, strawberries and blueberries


Fat Free Low Carb Mousse

Fat Free Low Carb Mousse

Ingredients:

Following the fat- free fluffy frosting directions on the frosting mix packet, whip frosting with 1/2 cup water until soft peaks form and whisk in the Mousse Mix. Stir in the Greek yogurt and chill. Garnish top with berries as as shown or shaved low carb chocolate if desired. Makes 6- 1/3 cup servings. 3 net carbs per serving. Keeps in fridge for up to a week. Also makes a great low carb fat-free mousse frosting. Enjoy.



Low Carb Popovers

Low Carb Popovers

Ingredients:

Move oven rack to medium position. Preheat oven to 375 degrees. Coat 6 tins in a muffin pan (or spray the foil/paper muffin tin inserts) with non stick cooking spray.

In a medium size saucepan, melt the butter and whisk in the water. Heat just until bubbles appear around the edges. DO NOT BOIL. Or, heat butter and water in microwave for 30 seconds or so (microwaves vary) just do not boil. Immediately whisk in the flour. Whisk vigorously for a minute to blend well. Remove from heat and let set for a minute to cool slightly. Add eggs and whisk vigorously again for just a minute until dough is smooth, creamy, and most of the little lumps have disappeared.

Spoon or pour dough evenly into muffin tins. Tins will be about 3/4 full. Bake for 35 minutes. Note: "DO NOT PEEK." Leave oven door closed or you'll have "popunders". Let cool on wire rack for 10 minutes or until cool enough to handle.

Popovers may be wrapped in plastic and kept in fridge for a week at a time or frozen for up to a month. Place in preheated 325 degree oven and re-heat for 10-15 minutes to serve warm.

Variations:

Stir in 2 Tablespoons herb mix to dough after mixing. Suggestions : 1 Tablespoon parsley, 2 teaspoons minced onion, 1 teaspoon minced garlic.

Spoon cheese in middle of each popover just before baking: 1 Tablespoon grated cheese, like sharp cheddar, parmesan, Romano, Swiss, etc.

For "pot pie" shells, bake popovers for 40 minutes. Cut a circle in the top and lift the lid off. Fill with your favorite pre-cooked pot pie filling, like chicken or beef and veggies. Replace the tops and place back in oven for a few minutes to heat thoroughly.

Dessert Popover Variations:

Lightly stir in 1-1/2 Tablespoons Sugar Not Spoonful or any low carb sweetener equal to a tablespoon and a half of sugar to the basic popover recipe after mixing the eggs in. Bake and fill with low carb custard, pudding or berries & whipped cream. Top with low carb chocolate syrup if desired.

For cinnamon sugar (not) popovers, add 1/2 teaspoon cinnamon and 2 Tablespoons Sugar Not Spoonful to the dough after mixing the eggs in.

For Dessert Puffs: Make a sweetened version in mini muffin pans - makes 18 puffs.



Sugar (not) Drop Cookies

Sugar (not) Drop Cookies

Ingredients:

Preheat oven to 300 degrees. In medium size bowl, combine Sugar Not Spoonful, egg, butter and vanilla. Stir with spoon until creamy. Mix in Bakesquick . Drop by rounded teaspoonful's 2" apart on cookie sheet coated with non stick cooking spray or parchment lined. Bake for 20 minutes or until light golden brown. Cool and freeze. Delicious right out of the freezer. makes 3 dozen 2" cookies - less than 1/2 net carb per cookie.



Simple No Carb Maple Syrup Recipe

Simple No Carb Maple Syrup Recipe

Ingredients:

Place the Spoonful in a small saucepan. Add one cup of water, whisk and bring to a boil. Whisk in the Thick it Up and whisk for 30 seconds more or until it is well blended. Remove from heat and add maple flavoring. Mixture will continue to thicken as it cools. Store syrup in tightly closed jar or syrup pitcher covered with plastic wrap in the refrigerator. Reheat to serve if desired. Enjoy!

Variations:

Stir in 1 Tablespoon butter for added richness (will lighten syrup color)
Add slightly more Thick It Up and/or Spoonful as desired for ice cream, yogurt or cake toppings.
Add 1/4 cup finely-chopped walnuts for maple-walnut syrup or sauce topping.
Add 1/4 cup chopped pecans for maple-pecan syrup or sauce topping.



Extra Crispy Belgian Style Waffles

Extra Crispy Belgian Style Waffles

Ingredients:

Combine all ingredients in bowl and whisk until well blended. Spray waffle iron with non stick cooking spray and heat. Spoon approx. 1/3 cup plus 1 tablespoon batter for each 4 x 4 Belgian Style Waffle grid, into pan. Close lid and cook until beeper goes off and gently press down risen waffle and bake for one more session, or until waffles are a deep golden brown, but not burned. Waffle irons vary. Freezes well. Just pop into toaster to warm up.

Makes 6 waffles, 2 net carbs each.



Raspberry & Cream Muffins

Raspberry & Cream Muffins

Ingredients:

Preheat oven to 350 degrees. Spray a 6 tin muffin pan or foil/paper baking cups with non-stick cooking spray.

In medium sized bowl, mix Bakesquick and Sugar Not Spoonful. For crumble topping remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon of the melted butter. Mix with fork to crumble and set aside. Add all ingredients except raspberries to dry mix in bowl. Add 1/2 cup water and stir with spoon until well blended (about a minute). Spoon raspberries lightly into mixture and spoon into baking cups or tins. Muffin cups/ tins will be full.

Sprinkle crumbled topping over muffins and bake for 18-20 minutes - muffins will be lightly browned; tops will feel almost firm when lightly pressed. Keep refrigerated. Muffins may be frozen for up to 2 months. 5 net carbs per muffin. Makes 6 bakery style muffins.

Variations: (adds 1 net carb per muffin)

For Raspberry Walnut Muffins, add 1/4 cup mini chopped walnuts
For Coconut Raspberry muffins, add 1/4 cup unsweetened coconut
For Coconut Almond Muffins, add 1/4 cup sliced almonds
For Double Berry, use 1/4 cup raspberries and 1/4 cup blueberries



Low Carb All Natural Maple Nut Muffins

Low Carb All Natural Maple Nut Muffins

Ingredients:

Preheat oven to 350 degrees. Spray a 6 tin muffin pan or foil/paper baking cups with non-stick cooking spray. In medium sized bowl, mix Bakesquick and Sugar Not Spoonful. For crumble topping remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon of the melted butter. Mix with fork to crumble, add the tablespoon of nut pieces, mix and set aside. Add all other ingredients except the 1/4 cup nuts to dry mix in bowl. Add 1/2 cup water and stir with spoon until well blended (about a minute). Add the nuts and mix lightly into the batter. Spoon batter into baking cups or tins. Muffin cups/ tins will be full.

Sprinkle crumbled topping over muffins and bake for 18-20 minutes - muffins will be lightly browned; tops will still feel soft in the middle when lightly pressed. Do not overbake. Keep in fridge after one day. Muffins may be frozen for up to 2 months. 3 net carbs per muffin. Makes 6 bakery style muffins. Enjoy!



Bakesquick "Light and Flaky" Biscuits

Bakesquick Biscuit

Ingredients:

Instructions: Preheat oven to 425 degrees. Coat a cookie sheet or muffin tins with non-stick cooking spray. In medium-sized bowl combine inner bag of mix, 1/2 cup warm water, 4 Tablespoons (1/2 stick) softened butter, and 1/3 cup cream or sour cream. Stir just until blended. Drop dough by approximately 2 heaping Tablespoons each on cookie sheet in 10 mounds, 2" apart or place in greased or coated muffin tins. Bake for 10-12 minutes. DO NOT OVER BAKE. Ovens may vary. 2 net carbs per standard size biscuit, or 3 net carbs per large size biscuit.

Makes 10 regular size or 6 large size biscuits.



Blender Better Bean Burger

Blender Better Bean Burger

Ingredients:

  • 1/2 cup - Hot Water
  • 2 Tablespoons - Dried Cilantro
  • 1 Tablespoon - Onion Flavored Broth
  • 1 Tablespoon - Your favorite egg substitute
  • 1 cup - Beef (Not!) Ground
  • 1/4 teaspoon - Cayenne Pepper
  • 1/4 cup - Onion - red, white or green
  • 1/4 cup - Red or Orange Pepper
  • 15 oz - Black Soy Beans - 1 can, drained

Combine peppers (both kinds), onion, water, cilantro, your favorite egg substitute and broth in blender and mince for 30 seconds. Add beans and pulse for 30 seconds more, until fine. Add Beef (Not!), stir to mix and shape into 4 round balls - flatten to form patties and microwave on plate coated with non stick cooking spray, for 3-4 minutes per patty or coat large skillet with non stick cooking spray, turn and cook for 3-4 minutes more. Great served with red onions.

Makes 4 burgers.



Double Chocolate Muffin

Double Chocolate Muffins

Large and low carb, these Bakesquick Bakery Style Muffins are very easy to make and have a truly delicious double chocolate flavor plus a streusel topping that makes them irresistible to chocolate lovers of all ages.

Preheat oven to 350 degrees. Spray a 6 tin muffin pan with non-stick coating.

In medium sized bowl, mix Bakesquick, Sugar Not Spoonful, and cocoa. For crumble topping, remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon butter. Mix with fork to crumble and set aside. Add egg, sour cream and remaining butter to dry mix in bowl. Add 1/2 cup plus 1 Tablespoon water and stir with spoon until well blended. Stir in chocolate pieces. Spoon into muffin tins. Muffin tins will be full. Sprinkle crumbled topping over muffins and bake for 18-20 minutes until tops are raised or until toothpick comes out clean when placed in center. May be stored at room temperature for a day, then keep refrigerated. Muffins may be frozen for up to 2 months. 5 net carbs per muffin.

Variations:
For Mocha Muffins: add 1 teaspoon of instant coffee powder and use cold brewed coffee in place of the 1/2 cup + 1 Tablespoon water used in the recipe.
For Espresso Muffins: add 2 teaspoons of espresso powder.
For Chocolate Nut Muffins: add 1/4 cup chopped nuts



Fresh Strawberry Pie

Strawberry Pie

This stunning pie is so easy to make and so delicious you'll want to keep the Carb Counter's Thick It Up and Sugar Not Spoonful in your pantry just for carb-controlled fresh berry pies. For variation, try adding blueberries or raspberries.

In a medium sized saucepan, add 2 cups water, the Sugar Not Spoonful and 1/3 cup (3 large berries) of the strawberries, chopped. Stir and bring to a boil. Reduce heat to medium and cook for 3 or 4 minutes. With a whisk, mash the berries until they are soft and jam-like. Add the red food coloring, if using. Whisk in the Thick-it-Up and cook for one minute more to thicken (mixture will continue to thicken as it cools.) Stir and remove from heat. Place saucepan mixture into a bowl and chill until cold. Wash and pat dry all the remaining strawberries and toss them into the chilled sauce, coating each berry completely. Pour into pie crust shell and arrange the berries "sitting up." Serve chilled, topped with carb controlled whip cream if desired. Makes 6 servings, 5 net carbs.



Bakesquick Streusel Pie Crust - All Natural

Preheat oven to 375 degrees.

For Pie Crust Shell:
Combine dry ingredients in medium sized bowl. Add butter and stir with fork to blend. Form a dough ball and place in center of 9" pie pan. Using a piece of plastic wrap, press dough out to evenly cover the bottom and sides of the pan. Using a fork, prick several holes in the bottom of the pie crust. Bake for 9-10 minutes until light golden brown. Cool and add filling.

For Two Crust Oven Baked Pie:
Prepare pie crust shell and prepare the second (top) crust using 2 pieces of plastic wrap, place dough on top of one. Use the second piece to press or roll out dough for top crust. Remove top plastic and invert crust over top of pie. Prick several holes into top crust using a fork or knife. Bake as usual.

For Streusel Top Pie Crust:
Combine ingredients for pie crust and toss with fork to coat streusel pieces with butter. Sprinkle streusel over top of filled pie. Bake as usual.

Net 2 carbs per serving.



Carb Counter's Wild Blueberry Pie

Carb Counter's Wild Blueberry Pie

How wonderful to have a delicious carb controlled all natural wild blueberry pie all year long. This recipe is made from frozen berries but regular blueberries can also be used.

Preheat oven to 400 degrees. Prepare but do not bake the pie crusts according to package direction. Note: Recipe may be made using one single crust and topping with whipped cream in place of the top crust if desired. In a saucepan, bring the frozen berries to a boil on medium-high heat, add the lemon juice and 1 Tablespoon water and stir in the Spoonful sweetener. Sprinkle the Thick-It-Up over the fruit and stir to blend well. Fruit will begin to thicken. Remove from heat and spoon into the unbaked pie shell. Top with crust (if using), cut several slices on the top of the crust to let out the steam and bake for 35-40 minutes until crust is brown and fruit is bubbly. Makes 7 servings, 5 net carbs each.



Angel Spice Chiffon Cake

Angel Spice Chiffon Cake

Light, easy and delicious, this fragrant Angel Spice Chiffon Cake isn't just for the holidays. Weighing in at only 2 net carbs per slice, it's a Carb Counters heaven.

Preheat oven to 325 degrees. Separate yokes from eggs, placing yokes in a medium sized bowl and egg whites in a med-large sized bowl. Add 1/2 cup water to yokes, along with the oil and stir to blend. Add 1 cup of Bakesquick, 1 cup Spoonful, pumpkin pie spice and salt to yokes. Whisk or stir with spoon to blend well. With electric mixer, whip egg whites until stiff peaks form (3-4 min). Spoon yoke mixture into egg whites and gently fold (do not beat) the egg whites into the yoke mixture. Spoon into 8" or 10" angel food cake pan or into 9" x 13" cake pan. Bake for 35-40 minutes until golden brown. If using angel food cake pan, turn upside down to cool. Cool for 20-30 minutes.

Top with glaze: Melt butter in microwave and combine with 1 Tablespoon water, 2 Tablespoons Bakesquick, 2 Tablespoons Spoonful and flavoring. Stir to mix well, adding slightly more water if necessary to achieve glaze consistency. Spoon over cooled cake, sprinkle with chopped nuts if desired and chill. Serve chilled. Makes 12 servings, 2 net carbs per serving.



Carb Counters Pumpkin Cheesecake Pie

Cheesecake Pumpkin Pie

A stunning pie for those who can't decide between pumpkin pie and cheesecake, and only 4 net carbs per serving.

Preheat Oven to 375 degrees. Prepare pie crust according to label directions (do not bake). Set Aside. In medium sized bowl, combine softened cream cheese with 1/2 cup plus 2 Tablespoons of the Spoonful, 1 cup sour cream, 2 eggs, salt and vanilla. Using whip or spoon, stir until well blended. Spoon into the unbaked pie crust shell. In medium sized bowl, place pumpkin, 1 cup sour cream, 2 eggs, remaining 1/2 cup plus 2 Tablespoons Spoonful and pumpkin pie spice. Stir with whip or spoon until well blended. Spoon lightly over cream cheese layer.

Bake for 1 hour and 15 minutes. Cool at room temperature for 20 minutes and chill for 2 hours. Serve chilled. Makes 8 servings. 4 net carbs each.



Carb Counters Apple Almond Blueberry Morning Cake

Carb Counters Apple Almond Blueberry Morning Cake

A deliciously simple homemade cake!

  • 1/4 cup sliced almonds
  • 1 pkg Carb Counters Blueberry Cream Muffin Mix
  • 1/4 cup (4 oz.) unsweetened applesauce
  • 1/4 cup sour cream
  • 1 teaspoon cinnamon
  • low carb sweetener equal to 1 teaspoon sugar
  • 2 whole eggs, large or extra large
  • 1/2 cup water plus 1 Tablespoon

Preheat oven to 350 degrees. Spray an 8"x 8" square baking pan with non-stick cooking spray.

In medium-sized bowl, place bag 1 of the muffin mix and remove 1 Tablespoon and place in cup. Set the cup aside. In bowl, add the sour cream, eggs, applesauce, 1/2 cup water and whisk until well-blended. Add half of the almonds (2 Tablespoons). Stir in with spoon. In small cup, combine bag 2 (blueberries) with remaining Tablespoon of water and stir. Lightly fold blueberries into batter in bowl and spoon evenly into baking pan. Add cinnamon and sweetener to remaining dry mix in cup, and stir. Sprinkle remaining almonds over top of cake and sprinkle cinnamon mix over the almonds. Dot with fresh or frozen blueberries if desired.

Bake for 25 minutes or until cake is risen and cake is firm to the touch when pressed lightly in center. Makes 9 servings - 5 net carbs per serving. Serve warm or at room temperature. Refrigerate leftovers. Freeze for up to two months.

Low-fat or fat-free variation:
Use light or fat-free cream cheese. Use Egg Beater-type egg whites.



Carb Counters "Oven Southern" Fried Chicken, Gravy & Mashers

Carb Counters Fried Chicken, Gravy, Mashers

This will top your list of requests for a family dinner. The golden chicken is moist, flavorful and low in carbs. You can use skinned/boneless chicken breasts or regular drumsticks if you prefer. Recipe can be halved. Makes 8 servings. Freeze leftovers for up to 2 months.

Ingredients:

Preheat oven to 425 degrees.

Pour 1/4 cup butter into each of two 13" x 9" baking pans. Place 2/3 cup buttermilk in small saucepan-set aside. Pour 2 cups buttermilk into a shallow bowl. In another shallow bowl, combine the bread crumb mix and garlic salt (if using). Lightly salt and pepper each chicken piece (if desired). Dip chicken into buttermilk, then coat with dry mixture. Discard remaining buttermilk in bowl. Place bone side up in prepared pans. Bake, uncovered, for 25 minutes. Turn and bake 10 minutes longer or until chicken juices run clear.

For Gravy, combine the soup and buttermilk in saucepan. Cook and stir over medium high heat for 3-4 minutes or until heated through. Serve with chicken and mashers. Makes 8 servings at 5 net carbs per serving for chicken and gravy.



Carb Counters Easy Pumpkin Muffins

Ingredients:

Follow the directions on the muffin mix; use the same ingredients, except omit the butter and add the pumpkin. Bake for 20 - 25 minutes until toothpick inserted in center comes out clean. Makes 12 muffins with 4 and 1/2 net carbs each.

Tip: Buy 2 Muffin Mixes, make a double batch and freeze to have on hand for "pumpkin time".



Corn Muffins

Low Carb Corn Muffins

Ingredients:

  • 1/2 cup - Water
  • 1/3 cup - Corn Oil
  • 2 Eggs
  • 1/2 cup - Corn Flour or Corn Meal
  • 1 inner pack - Carb Counters Bakesquick
  • 1/4 cup - Cream

Preheat oven to 400 degrees. Coat a 12 cup muffin pan with non stick cooking spray. Combine corn flour and Bakesquick in medium sized mixing bowl- stir to blend well. Add all other ingredients and stir well mixed (about 1 minute). Spoon into 12 cup muffin pan. Bake for 12-15 minutes. Makes 12 muffins -5 net carbs each. Leftovers freeze great for up to 2 months.



Traditional Pumpkin Pie

Low Carb Traditional Pumpkin Pie

Ingredients:

Preheat Oven to 375 degrees.

Prepare pie crust mix according to package directions (do not bake) and place into 9" or 10" pie shell (note: placing thin strips of foil over edges of pie crust prevents over browning). In medium sized bowl, combine pudding mix and cool water - whisk until smooth and dreamy. Add cream, pumpkin, eggs and spice. Whisk for 1 or 2 minutes until well blended. Spoon onto unbaked pie crust shell and bake for 1 hour. Cool and serve. Refrigerate leftover pie. Makes 7 servings - 4 net carbs per serving.



Pumpkin Pecan Praline Cheesecake

Low Carb Pumpkin Pecan Praline Cheesecake

Ingredients:

Preheat oven to 375 degrees.

In cup or small bowl, prepare bag #1 streusel mix : add 1/2 cup warm water and butter - stir and set aside. In large microwave safe bowl, heat cream cheese for 1 or 2 minutes until softened. Stir with whisk or electric mixer on low - add pumpkin, eggs and set a side streusel mix. Whisk or mix for 1 to 2 minutes until creamy. Place into 7" cheesecake pan or 9{" pie pan. Bake at 325 degrees on center rack for 1 hour. Chill in refrigerator for 2 or 3 hours before serving. Makes 9 - 4 carb servings. Note: if a crust is desired - press 1/2 inner pack (prepared but not baked) Carb Counter's Press 'n Bake Pie Crust onto bottom only of cheesecake or pie pan- pour filling on top of unbaked pie crust.



Easy and Delicious Harvest Pumpkin Bread

Low Carb Pumpkin Bread

Ingredients:

Preheat oven to 350 degrees.

In medium/large bowl combine bag # 1 and bag #2 dry mixes. Add all other ingredients and stir with spoon or whisk for 1 minute until well blended. Pour into 8" x 4" loaf pan and bake for 35-40 minutes until toothpick or knife comes out clean. Makes 16 servings - just 3-1/2 carbs each. Only 50 calories per slice.

Variation: Add 1/2 cup chopped pecans.



Carb Counter's Pumpkin Dip

Low Carb Pumpkin Dip

Ingredients:

In medium sized bowl, combine pudding mix and 1-1/2 cups cool water. Whisk until smooth and creamy. Add cream cheese, pumpkin and spice - whisk until well blended. Chill and serve with the Sweet Cinnamon pita chips. Delicious and only 2 net carbs per 1/4 cup dip & one serving chips!

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