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Atkins induction-friendly desserts

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Old 11-03-2010, 11:18 AM   #1
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Default Atkins induction-friendly desserts

Hi all...I wanted to start this thread for those of you who occasionally get a "sweet tooth" but have no idea what to without straying from the rules of induction.

I found a recipe for cinnamon sugar pork rinds that I will be trying tonight. I hear it tastes similar to Taco Bell's cinnamon twists!!!

Plain pork rinds
melted butter
splenda
cinnamon

Pour melted butter over PLAIN pork rinds. Place some splenda and cinnamon in a plastic bag and throw the buttery pork rinds in the bag. Shake and enjoy!


I am extremely against anything that will stall my progress, so knowing that pork rinds are what I eat as a snack and knowing that I will have to count this snack as 1 carb for the use of Splenda...this should be a GREAT SWEET SNACK!!!
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Old 11-03-2010, 11:28 AM   #2
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Here is a recipe for No Carb Mocha Vanilla Frappuccino

2 tsp of instant decafe coffee
1/2 cup water
6 large ice cubes
2 tbsp heavy cream
sugar free vanilla torani syrup to taste


Throw it all in the blender and set it to frappe!
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Old 11-03-2010, 12:51 PM   #3
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Cleochatra's Oopsie Roll Recipe topped with butter, cinnamon and a sprinkle of Splenda.

Kind of like a french toast. I even fry mine up with a bit of butter. Sugar free syrup isn't induction friendly so I just use a packet of splenda. Talk about YUMM!!

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Old 11-03-2010, 02:41 PM   #4
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Quote:
Originally Posted by sail7seassoon View Post
Cleochatra's Oopsie Roll Recipe topped with butter, cinnamon and a sprinkle of Splenda.

Kind of like a french toast. I even fry mine up with a bit of butter. Sugar free syrup isn't induction friendly so I just use a packet of splenda. Talk about YUMM!!

AppleBuddy
Hey sail7seassoon, do the Oopsie Rolls taste like eggs? I just looked up the recipe...one of the reasons I didn't too much care for the mock danish is because it tasted too much like eggs. If the rolls don't, I'd love to give them a try!
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Old 11-03-2010, 03:48 PM   #5
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Quote:
Originally Posted by fatklr View Post
Hi all...I wanted to start this thread for those of you who occasionally get a "sweet tooth" but have no idea what to without straying from the rules of induction.

I found a recipe for cinnamon sugar pork rinds that I will be trying tonight. I hear it tastes similar to Taco Bell's cinnamon twists!!!

Plain pork rinds
melted butter
splenda
cinnamon

Pour melted butter over PLAIN pork rinds. Place some splenda and cinnamon in a plastic bag and throw the buttery pork rinds in the bag. Shake and enjoy!


I am extremely against anything that will stall my progress, so knowing that pork rinds are what I eat as a snack and knowing that I will have to count this snack as 1 carb for the use of Splenda...this should be a GREAT SWEET SNACK!!!

i'm gonna try these. how many pork rinds do u use like 10 or half of a bag!
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Old 11-03-2010, 03:52 PM   #6
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i'm gonna try these. how many pork rinds do u use like 10 or half of a bag!
I'm going to use half a bag...I could see me using the whole bag and messing up the whole batch!
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Old 11-03-2010, 04:12 PM   #7
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I'll admit they do taste a bit like eggs.... I put in some vanilla extract a tablespoon and a half of splenda and 3-4 ounces of cream cheese with the salt and it doesn't taste totally eggy. Remember though it is an egg based recipe. Some people I have seen add a tablespoon of flaxmeal and that helps it to hold up a bit better, not sure on how that would alter the taste though.

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Old 11-03-2010, 05:07 PM   #8
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I make a "cinnamon toast" thing lol
I take a slice of ameican cheese & sprinkle a tsp of cinnamon and a tsp of splenda over it. Then I put it on a piece of parchment paper and cook in the microwave on high for 1 min. 45 secs. I put butter on it when I take it out. It sounds crazy I know but you should try it
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Old 11-03-2010, 08:47 PM   #9
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Okay I tried the cinnamon sugar pork rinds.....YUMMY!!!
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Old 11-09-2010, 08:43 AM   #10
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Last week I made crustless pumpkin pie and cheesecake muffins. Needless to say they were so good that I made another batch last night! Here are the recipes:

Crustless Low Carb Pumpkin Pie
15 oz pure pumpkin
2 eggs
1/2 cup Splenda
1 tsp vanilla extract
3/4 cup heavy cream
1 tsp cinnamon
1 3/4 tsp pumpkin pie spice

Mix all ingredients (add egg one at a time) w/electric mixer. Pour into buttered 9" pie pan. Bake at 350 for 45-55 minutes, until knife inserted comes out clean. Serve with whipped cream (heavy cream w/splenda and vanilla extract).

Low Carb Cheesecake Muffins

2-8oz cream cheese (softened)
1/2 cup Splenda (or 1/4 cup Davinci of Torani vanilla SF syrup)
2 eggs
1 tbsp lemon juice
1/2 cup sour cream
1/2 tsp vanilla (if you use the vanilla syrup, no need for this)

Nuke cheese for 30 seconds. Mix all ingredients with electric mixer (add eggs one at a time) until smooth. Pour batter into 12 muffin cups. Bake on 350 for 20 minutes. Place in fridge overnight.


Both of these treats are DELICIOUS induction desserts, and EXTREMELY easy to prepare. Enjoy!!!
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Old 11-09-2010, 09:22 AM   #11
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Quote:
Originally Posted by sail7seassoon View Post
Sugar free syrup isn't induction friendly
Are you talking about DaVinci's?
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Old 11-09-2010, 10:26 AM   #12
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Are you talking about DaVinci's?
Davinci and Torani sugar free syrups are made with sucralose (Splenda) so I do believe they are induction friendly.

You don't have to use the sugar free vanilla syrup for the recipes...I used it because it is made with Splenda. Maybe I'm wrong?
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Old 11-09-2010, 04:05 PM   #13
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Sorry, I was talking about the Sugar Free Maple Syrup that is in the grocery stores. I LOVE the Davinci and Torani flavored syrups. I bought my syrup quite a long time ago and mine is definitely not induction friendly. Sorry for the confusion. I haven't bought anything new since then so I am not sure if there are any maple syrups made with splenda.

Please let me know though.... I would love to have something that tastes better than what I have in my cupboard. What I have is just gross.
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Old 11-09-2010, 04:51 PM   #14
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I'm so glad you started this thread. Great idea! I'm going to try some of these goodies soon.
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Old 11-11-2010, 11:49 PM   #15
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Okay I tried the cinnamon sugar pork rinds.....YUMMY!!!
ok i tried them and i wasnt in love. maybe i used too much butter or not enough splenda. i also forgot the cinnamon.

i melted 4 tbsp of butter and used a teaspoon of splenda, then tossed about 15 pork rinds in the bag and shook it all up.

what did u do to make urs?
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