I was doing a sugar free and low carb search tonight for recipes and came across the following.....I think they fall within either phase 1 or phase 2...but i could be wrong.....I'm new
.....but they sounded really good
I see people mention this davinci sf syrup often and i am wondering where you get it....I live in canada (ottawa) and am not sure if it is something we have here or not......any know???
12 oz. Nuts ( pecans, walnuts and/or almonds)
1 egg white (optional)
1/2 cup powdered Splenda
1/2 cup Davinci SF Syrup (any flavor is good)caramel
5-6 tble trans free margerine, melted
1 tsp spice (I use cinnamon) you can use more spices if desired.
1.Preheat oven to 350F.
2.coat nuts in egg white for shine and extra crispness(optional)
2. Mix Splenda and spice(s) together in a small bowl.
3. Put pecans and butter in bowl and toss until nuts are thoroughly coated.
4. Add syrup to bowl and toss until nuts are coated. (the nuts will soak up the syrup)
5. Slowly sprinkle spice into bowl, tossing until nuts are coated evenly.
6. Slowly sprinkle Splenda into bowl, tossing until nuts are coated evenly.
7. Pour contents of bowl onto cookie sheet, forming one even layer.
8. Bake 30 minutes, then begin tossing the nuts every 10 minutes to provide even baking and to avoid burning.
(Do a taste test at 30 minutes, the nuts should be crisp, if they are soft, keep baking!)
9. Bake 10-30 more minutes, until nuts are crisp.
10. Serve warm or cool on cookie sheet, then serve!
No flour pancakes
6 egg whites
1/2 cup oatmeal
1/2 cup cottage cheese
could add blueberries or fruit if you want but makes for higher carbs.
Blend all these in blender/food processor. I add one packet of splenda... Then put on giddle I use olive oil so they don't stick.. and you ave high protien pancakes.. then I found low carb sugar free syrup.. Is called Vermont Sugar free low calorie syrup and made with splenda.. and only 4 grams of carbs per 1/4 cup... I am in heaven as I can't eat wheat or flour...
3 egg whites
1/8 tsp cream of tartar
A pinch of salt
1/2 cup shredded cheddar cheese (frozen)(I am sure low fat could be used)
Preheat oven to 300 degrees.
Put the frozen cheese in a food processor/blender and chop, until it's in tiny little pieces.
In a mixing bowl, blend the first three ingredients, at high speed, until whites form stiff peaks. Sprinkle the chopped cheese, on top of the egg whites. Then, with a teaspoon or a rubber spatula, fold the cheese into the egg whites, VERY CAREFULLY, being careful not to disturb the fluffy whites, but thoroughly spread the cheese, throughout.
Then, using the handle of a teaspoon not the spoon part), dip tiny little clouds of the mixture, and place on a cookie sheet. It helps to have two spoons...one to scrape the mixture off of the dipping spoon. I would suggest using a sheet of parchment baking paper, to line your pan, but if you don't...spray the pan, very well.
Lightly spray the tops of the puffs, with butter flavored cooking spray. Lightly sprinkle grated parmesan cheese, on top of each puff. Then, put another coat of buttery spray, on top of that.
Bake at 300 degrees, for 30 to 45 minutes. The longer you can bake them (without them getting too brown), the crispier they will be. For even crispier puffs, turn off the oven, and leave them in the oven for at least 30-minutes.
Store in a tightly sealed, air-tight container.