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!!!

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!

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!

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!

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.

AppleBuddy

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 :lol: but you should try it :)

Okay I tried the cinnamon sugar pork rinds.....YUMMY!!!

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!!!

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?

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. :(

I'm so glad you started this thread. Great idea! I'm going to try some of these goodies soon.

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?

Once when I got a sweet tooth urge I nuked a chunk of cream cheese in the microwave for a few seconds and then added splenda and mixed it together. Not very filling but definitely sweet.

Another thing I've done is 1/2 cup water, a tablespoon of unsweetened cocoa powder, a pack or 2 of splenda, and 2 tbsp heavy cream in the microwave and mixed to make hot chocolate. I put some almond extract in mine too but you could skip that, I'm not sure about the carb/sugar count.

I poured half a stick of melted butter, 1tbsp of splenda and 2tbsps of cinnamon. I can't imagine them having much flavor with just butter and splenda....definitely need to add cinamon to them!

I also make a quick crustless lemon cheesecake by blending 8 oz. of cream cheese with a whole container of cool whip and adding 2 to 3 Tbsp of sugar free lemonade mix. The lemonade mix is sweet enough you don't need any additional sweetner. After I blend it all together with my hand mixer I chill it. Naturally you have to eat it in moderation, it is very light and yummy though. This is my fav. dessert I take to get togethers for my dessert.

Hey islandchick, instead of using Cool Whip i get a carton of heavy whipping cream and with a handheld mixer I whip it up with a little splenda and a teaspoon of vanilla....tastes just like Cool Whip!

I know it's more convenient to get ready-made Cool Whip, but the homemade version only takes 5 minutes to whip up and it's induction friendly. Just a suggestion!

*****I will be trying out your lemon cheesecake recipe though....sounds delish!!! THANKS!!!*****

:fr: I had no idea cool whip wasn't allowed. Fatkir I will certainly try the HWC, I keep it on hand :) Thanks for the suggestion!

Islandchick, using sugar-free lemonade mix to flavor your cheesecake is really clever. I appreciate your good ideas and yummy quick recipes. Keep 'em coming; I have pounds to go...

As always, JerseyGyrl, I appreciate your reading our posts and keeping us straight. I'm currently using Truvia in my efforts to eat Atkins. I don't use it every day, though. What's your take on Truvia?

Is aspartame not allowed at all? Or, are we to use it in moderation?

Aspartame is not allowed at all. Dr. Atkins suggested that sucralose is a healthy alternative to sugar, and that aspartame is bad for us.

Aspartame will not stall your weight loss, but sucralose is the suggested alternative.

Thanks for the info girls! :)

I made the cheesecake muffins posted earlier in the thread, and oh my God, they were amazing! Very easy to make, too! Recipes like that will keep me on track this time around. I'm now thinking of other ways to customize them.

I like to add 1-2 T. of Hershey's Special Dark Dutched Unsweetened Cocoa to the cheesecake muffin batter for chocolate cheesecake. I also add a little less than 1/4 tsp. of very finely grated fresh lemon peel to make lemon cheesecake muffins. Last night, I made them and after filling six of the muffin cups, I added 1 T. of cocoa to the remaining batter so I had 6 chocolate and 6 lemon cheesecakes.

I use cupcake liner papers in the muffin tin - no clean up, thank you.

I found some sugar-free raspberry preserves (1 carb per tablespoon) and topped my lemon cheesecake with a tablespoon last night. I have been craving fruit (who knew I'd ever crave fruit?), and this did the trick in a big way!

I have to be careful with these little muffins...I like them too much.

Enjoy! And be glad we're on Atkins.

Cinnamon Pork Rinds
 

Not crazy about this. Tolerable, put the pork rinds came through the sweetness loud and clear.