This is a DROP COOKIE from my new (but actually an old) book, RODALE'S SENSATIONAL DESSERTS
BENNE WAFERS-A crunchy sesame cookie
1/2 c sesame seeds
1/4 c butter, softened
1/2c honey (use Agave Nectar if available)
1 egg
1/2 tsp vanilla extract
1 cup minus 2 tablespoons whole wheat flour
1 tsp baking powder
Preheat oven to 350F. Line 2 baking sheets with foil.
In a heavy skillet, toast sesame seeds, while stirring, over low heat until they are just golden (not brown).
In a large bowl, cream butter until fluffy. Beat in honey (or AN), then egg, and vanilla. Mix in flour and baking powder. Stir in sesame seeds. Drop by teaspoonfuls onto foil2 inches apart. Bake for 10 minutes, or until edges are golden.
Remove foil with the cookies on it. Put second batch in oven, or reline baking sheet if you only have 1 with foil. Allow baked cookies to cool on foil until firm. Then remove and cool thoroughly on wire racks.
Makes about 2 1/2 dozen cookies.
NOTE: You CAN use honey in this recipe to make it very close to being SB legal in regards to the 3gr sugar rule or less. There are 24tsp on a 1/2 cup honey, which would give you a total of 3.2 grams of sugar per each cookie. If you can find it, AN is a better choice, otherwise, you may want to try and get 32 cookies out of this batch. Smaller cookie, but would definitely fall into the guidelines, giving each cookie 3grams of sugar!
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Here's a great sounding PRESSED COOKIE!
Almond Spirals
1 c butter, softened
1/2 cup honey (or Agave Nectar)
1 egg
1 tsp almond extract
2 1/2 cups whole wheat pastry flour
3/4 c ground almonds
In a large bowl, cream butter until soft and fluffy. Beat in honey, (AN) then egg, and almond extract. Stir in flour and almonds until well blended. Chill dough until firm.
Prehat oven to 375F. Fit a cookie press with a spiral disk. Turn dough into press, and pipe cookies onto ungreased baking sheets, lifting press as soon as dough appears on the sheet. Bake for 7 minues, or until edges are delicately browned. Do not overbrown.
Cool on wire racks.
Makes about 5 dozen cookies. NOTE: These would easily be SB legal if you use the honey giving each cookie if you make 5 dozen, about 1.6grams of sugar in each cookie!
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PEANUT BUTTER COOKIES
1/2C butter, softened
1/2 cup peanut butter
2/3 cup honey OR agave nectar
1/2 tsp vanilla extract
1 egg
1 1/2 cups WW flour
3/4 tsp baking soda
1 cup chopped peanuts
In a large bowl combine butter, peanut butter, honey (or agave), vanilla and egg. Beat thoroughly.
Stir together flour and baking soda. Add to peanut butter mixture and blend. Add peanuts and mix. Chill dough several hours or overnight.
Preheat oven to 325F. Oil a baking sheet.
Drop dough by level tablespoons onto prepared baking sheet and bake for 10-15 minutes, or until lightly browned. Let stand for a few minutes on baking sheet before removing to wire racks to cool.
Makes 5 dozen. NOTE: If using HONEY this would go under the 3 grams sugar rule. Broken down this would give you approx. 48tsp of honey, you are making 5 dozen, (60 cookies), broken down, this will give you 3.02 grams of sugar per cookie.
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OATMEAL LACE COOKIES
(These cookies are very thin, very rich, but a little hard to handle. However, they are so good you'll agree they are worth the effort).
1 cup rolled oats
1 egg
3/4 cup honey - USE AGAVE NECTAR!!!!
1 tsp vanilla extract
1/2 cup butter, melted
Preheat oven to 350F. One a baking sheet with parchment paper.
Place oats in a blender or food processor and process until they become a coarse flour. Set aside.
In a medium-sized bowl combine egg, honey ( agave), and vanilla. Beat until well combined. Add butter and contine to beat until smooth. Stir in oats. Drop by 1/2 teaspoons onto prepared baking sheet, about 3 inches apart (they will spread while baking). Bake for 12 miuntes. Remove from baking shee and cool on wire racks.
Makes 3 1/2-4 dozen. Using honey would give it too many grams of sugar per serving, so only use agave nectar or an alternative sweetener.
Toast the sesame seeds either in a heavy skillet over moderate heat or in the oven. In the skillet, stir the seeds until lightly browned. In the oven, place the seeds in a pie pan or 8x8 inch baking pan and toast for 15 minutes at 350F., shaking the pan every 5 minutes to redistribute the seeds. When golden, they are done.
In a medium skillet, melt the butter and honey (agave). Bring to a boil and cook over moderate heat for 3 minutes.
Add the toasted sesame seeds and continue stirring over moderate heat for 2 to 3 minute until the mixture beings to turn color.
Spread into a buttered 8x8 inch pan and cool before cutting into squares. Do not allow to harden completely before cutting.
Makes 18 bars.
************** LEMON ALMOND SQUARES
1/4 c butter
2T honey (AGAVE NECTAR, or other sweetener sub.)
1/4 tsp almond extract
3/4 c WW pastry flour
1/8 tsp baking powder
1/4c ground raw almonds
1/3 c honey (AGAVE NECTAR)
2 large eggs
2T lemon juice
1/4 c ground toasted almonds*
Cream the butter and 2T honey (agave) then stir in the almond extract, flour and baking powder and ground raw almonds.
Press this mixture into a buttered 8x8 inch pan and bake 15 minutes at 350F
Meanwhile, prepare the lemon layer by whisking the third cup honey (AGAVE) eggs and lemon juice.
Pour the lemon mixture over the partially baked crust, return to the oven and bake 20 minutes longer. Remove from oven and sprinkle the ground toasted almonds over the top.
Cool, then cut into squares.
Makes 12 squares
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*Toast ground raw almonds in a small dish or pan in a 350F oven for 10 minutes This can be done along with the lemon squares during the last 10 minutes of baking.
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CAROB CAKE/CUPCCAKES
The same recipe will work for a single 9x9 inch cake, two 8 inch layers or 18 medium cupcakes
1/2c butter
2/3 c room temperature honey (USE AGAVE NECTAR)
1 tsp vanilla
2 whole eggs
1 3/4c WW pastry flour
1 tsp baking soda
1/3 c carob powder (you can use unsweetened cocoa if need be)
1/4 tsp salt
1/2 tsp cinnamon
2/3 c plain yogurt (pre-stirred until smooth)
Cream the butter and honey (agave) until light and fluffy. Beat in the vanilla and eggs.
In a small bolw, measure and combine the flour, baking soda, carob, salt and cinnamon.
Using a mixer at a low speed, or beating by hand, add the flour alternately with the yogurt in three portions.
Pour the batter into a buttered and floured 9x9 or 7x11 pan and bake at 350F for 40-45 minutes, or until a toothpick instered in the center comes out clean. (bake 8 inch layers for 20-25 minutes at 350F, and cupcakes 20 minutes at 375F)
1/2 c of butter or Marg
1/2 c peanut butter -no sugar!
1/2 c honey (use agave nectar)
1 egg
1 tea vanilla extract
1 c whole wheat flour
1/2 c nonfat dry mild powder
1/2 c wheat germ
1 tea baking soda
In a mixing bowl, cream butter, pbutter, and honey. beat in the egg and vanilla. In another bowl, combine the remaining ingredients: add to the creamed mixture. Cover and refridgerate for 30 minutes. Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets. Flatten with a fork dipped in ice water (it says sugar but try this instead).
Bake at 350 for 8-10 min. till golden brown let cool on pans for 1 min before removing to wire racks to cool completely -4 dozen
I guess this is semi legal!
(No name given to this recipe, but it appears to be a cake)
1 1/2 unsweetened chocolate (I just broke up a couple of bars and put in in the measuring cup )
2 cups garbanzo beans, drained and rinsed
4 eggs, or 1 cup egg substitute
1 1/2 c Splenda
1/2 tsp baking powder
1 Tbl Splenda
In small bowl, melt chocolate in microwave oven. In mixer, combine beans and eggs. Add Splenda, baking poweder and chocolate; process until smooth. Pour batter into non-stick 9" heart shaped or round cake pan. bake at 350° for 45 minutes or until a knife inserted comes out clean Cool. Sprkinkle with tbl. splenda. cut into 10 wedges. Serve with whipped cream and raspberry sauce. (I cooked some rasberries with some unsweetened jelly)
the chickpeas make this cake nice and dense.
I might experiment next time with adding a touch of cream cheese to make it a little less dry.
1 cup brown rice flour
2 Tbsp butter (melted)
1/4 cup agave nectar
1/2 tsp salt
1 tsp vanilla
1 egg (beaten)
1 cup nuts (finely chopped)
Blend all ingredients thoroughly. Chill for a few hours or overnight. Roll into one-inch balls and arrange on oiled baking sheet. Press flat with bottom of glass. Bake at 350 degrees for 10-12 minutes.
NUTRITIONAL DATA PER COOKIE
49 calories
2 grams fat
1 gram protein
7.2 grams carbohydrate
Filling:
1 tsp. cinnamon
1 tsp. Splenda
sliced apples
Toss together and spoon into pie dish.
Batter:
3/4 c. melted butter
1 c. Splenda
1 c. ww pastry flour
1 egg
1/2 c. nuts, chopped
Mix together. Pour over apples and spread around.
Bake at 350 for about 20 min. or till done.
I realize fruit is supposed to be eaten alone, but the amount of ww flour is so small compared to the amount of apples, I felt comfortable with the combination.
INGREDIENTS
1 1/2 cups egg whites (about 12 egg whites)
3/4 cup sifted whole-wheat pastry flour
1/4 cup unsweetened cocoa powder or carob
1 tsp cream of tartar
1 tsp vanilla
1/2 cup honey (use AGAVE NECTAR)
Fresh fruit (such as strawberries, raspberries,
blueberries or peaches) OPTIONAL
Place the egg whites in a 5- or 6-quart bowl. Let stand at room temperature for 30 minutes.
Meanwhile, sift the flour and cocoa powder together 4 times; set aside. Using an electric mixer, beat the egg whites on high speed until foamy. Add the cream of tartar and vanilla. Then beat on medium speed until the egg whites form soft peaks. Add the honey, 1 tablespoon at a time, and continue beating on medium speed until the egg whites form stiff peaks but are not dry.
Sift 1/4 of the flour mixture over the egg whites and fold in using a wire whisk or large spatula. Repeat sifting and folding in the flour 3 more times.
Spoon the batter into an ungreased 10" tube pan with a removable bottom. Use a thin knife to cut through the batter to remove any large air pockets. Bake at 350 degrees F for 30 to 35 minutes or until the cake springs back when lightly touched. Invert the pan onto a wire rack and let cool for at least 1 1/2 hours. Then remove the cake from the pan. Slice and serve with the fresh fruit.
Chef's note: To differently flavor this cocoa cake, use 1 teaspoon of a flavor extract (such as almond, cherry, peppermint or orange) instead of the vanilla.
MY NOTES When using agave turn oven setting down by 25 degrees, and watch for doneness starting after 25 minutes. Haven't made this one yet, but it looks prettty darned good!
This recipe uses a crust made from Special K cereal.
Cheesecake:
1 Special K pie crust
16 ounces cream cheese, softened
1/2 cup Splenda
1 tsp vanilla
2 eggs
Preheat oven to 350 degrees. Beat cream cheese until soft and fluffy. Blend in Splenda and vanilla. Add eggs, one at a time, beating thoroughly after each one until mixture is smooth. Pour into crust and bake for about 50 minutes until set. Allow to cool and refrigerate several hours.
Pie Crust:
3 C Special K cereal
½ tsp cinnamon
2 TBSPs Splenda
4 TBSPs melted butter
Place cereal in a bag a crush the cereal with a rolling pin or potato masher. Turn and shake the bag frequently to make a consistent crumb. Pour crumbs into a medium sized bowl and stir in cinnamon and Splenda. Pour in melted butter and stir with a fork until evenly blended. Press the crumb mixture into the pie dish. It will not stick as well as traditional graham cracker crusts, just keep gently pressing. Rubbing a little butter to the inside of the pie pan will help. It will firm up after baking. Bake 5-7 minutes until set. Cool slightly and fill as desired.
I top mine with a diluted Smucker’s 100% Simply Fruit and smooth it on as a glaze. Then I top it with a berry (raspberry, strawberry, etc.) that goes with the spread and suits my fancy!
Yield: 6 to 8 servings.
6 eggs, separated
1 ts vanilla
1/2 c honey, warmed (use agave nectar in its place)
1 tb lemon juice
1 ts grated lemon rind
1 c SG whole wheat flour
Cut waxed paper to fit the bottom of a 9-inch tube pan. Butter the bottom of the pan; place waxed paper on the bottom, then butter the waxed paper. Do not grease the sides of the pan.
Place the egg whites and vanilla in a medium bowl. Using an electric mixer, beat until they are very stiff. Continue beating, and add the honey (agave) in a very slow, thin stream. Beat until the mixture is stiff and forms peaks.
Combine the lemon juice and rind and egg yolks in a medium bowl. Then fold one-fourth of the egg whites thoroughly into the yolks, using a wire whisk to stir, not beat, the eggs. Pour this mixture over the remaining egg whites and sprinkle the flour on top. Gently fold all the ingredients together, taking care to incorporate all the flour, yet not lose too much air from the egg whites.
Pour or spoon the batter into the prepared pan and bake in a preheated 350 deg F oven for 20 to 30 minutes. When the cake is golden brown and springy to the touch, and the sides begin to pull away from the pan, invert the pan on a cooling rack immediately. Let cool for 10 minutes, then loosen the sides of the cake with a knife and remove the pan. Remove the waxed paper and set cake on rack until cool.
NOTES: I've had this 3 times now, and it is fabulous, at least it is to me! We used the agave nectar, (no need to heat it as you would if using honey) reduced the temp by 25 degrees and baked it the full 30 minutes. If you try to invert it, be careful, ours slipped right out (thank goodness I was there to catch it). On the 2nd try, I added some lemon extract in it. Though my Mother didn't think so, it does freeze well.
I figured out the nutrional values:
FOR ENTIRE CAKE: approx. 1205 calories, 29 grams of fat, 210 carbs, 55 protein & 8 fiber.
PORTIONS: if you made 10 out of this recipe, it would be 120 cal, 3 fat, 21 carbs and 5 1/2 protein-approx. OR by the ounce, each ounce would be approx. 65 calories, 1.5 fat, 11 carbs and 3 protein. PLEASE NOTE: I had originally made a mistake on the carbs per ounce and it has now been updated to reflect the correct amount
SF cheesecake recipe
I have not tried this yet. My sil made it for mothers day and it was good. She is going to try baking the crust first before adding cheesecake mixture. First time she just baked it all together.
Triscuit Cracker crust
1 cup crushed low sodium Triscuit
1 ½ teaspoons granulated sugar substitute
¼ cup softened butter or margarine
for a little flavor add cinnamon to crushed Triscuits
Mix all ingredients together and place in a lightly greased 9 inch springform pan.
Cheesecake
16 ounces cream cheese at room temperature
3 eggs
1 cup creame fraiche or sour cream
1 tsp vanilla
12 packets sugar substitute (you might want to add more to taste).
Preheat oven to 350 degrees F
Place all ingredients in a blender and blend for 15 minutes. Pour mixture into a 9-inch springform pan. Place a pan of hot water in the oven. If water evaporates during baking, add more hot water as needed. Bake for 1 hour, turn off oven and leave cake in oven for 1 hour more.
Found this recipe while cleaning house this morning. I have not tried this yet. It is a recipe from the American Diabetes Association.
Sugar Free Oatmeal Cookies
1 C each whole wheat flour and oatmeal
1 tsp each ground cinnamon and baking powder
1/2 tsp baking soda
1/4 tsp each ground nutmeg,allspice, and cloves
1/2 C raisins (omit)
1 C unsweetened applesauce
1/4 C water
1/3 C vegetable oil
2 eggs
1 tsp vanilla extract
1/4 C finely chopped nuts
Combine flour,oatmeal,cinnamon,baking powder, baking soda,nutmeg,allspice,cloves,applesauce,water
oils,eggs,vanilla, and nuts in a mixing bowl. Beat well.
Drop by spoonfuls onto a lightly oiled baking sheet. Bake at 375 for 10 to 15 minutes, or until browned.
This is from a book titled THE NATURAL SUGARLESS DESSERT COOKBOOK
ORANGE-PEAR PIE
6 baking pears, cored and cut into bite-size pieces
2 navel oranges, peeled and sections
1/4 cup frozen unsweetened orange juice concentrate, thawed
1/4 cup water
2 Tbls. quick-cooking tapioca
1/2 tsp nutmeg
ww pastry for 2 crust 9-inch pie
1/2 cup chopped pecans
Preheat oven to 400F In a large mixing bowl, combine the pears, orange sections, juice concentrate, water, tapioca and nutmeg; let stand for 15 minutes
Roll out half the pastry and line a 9-inch pie dish. Sprinkle the chopped pecans over the fitted pastry. Place the fruit mixture in the prepared pie dish. Roll out the remaining pastry and cut into strips. Arrange a lattice top crust over the pie. Trim, seal and flute the pastry edge. Cover the edge with foil to prevent over-browning. Place pie on a baking sheet to catch any spills and bake for 20 minutes. Reduce heat to 350F removed foil and bake for 30 minutes. Cool before serving.
Another one from THE NATURAL SUGARLESS DESSERT COOKBOOK
ORANGE OATMEAL COOKIES
1/4 pound butter, at room temperature
1 egg
6 ounces frozen unsweetened orange juice concentrate, thawed
1 cup ww flour (less 1 tbl)
1/4 tsp salt
1 tsp baking powder
1 cup rolled oats
1/2 cup chopped walnuts
Preheat oven to 350F. Grease a cookie sheet with non-stick cooking spray or shortening.
Cream the butter and egg together until well mixed. Gradually beat in the juice concentrate. Combine theflour, salt, baking powder, oats and walnuts in a large bowl; stir well. Stir in the dry ingredients into the concentrate mixture. Drop by large teaspoons 2 inces apart on to the cookie sheet. Bake approx. for 15-17 minutes, until lightly browned. Cool on a wire rack.
1 C WW flour
1/2 C agave
1/2 C chopped fruit
1 C coconut
1 C oats
1 T olive oil
1/2 C applesauce
Preheat oven to 375. Combine dry ingredients. Cut in oil. Add
agave and applesauce. Stir well until doughy. Do not put the
fruit in the batter. Spread dough in an oiled 9" x 12" pan.
Sprinkle chopped fruit over dough. Now make another batch of
batter and put it on top like a piece of bread on a sandwich. Bake 40 to 45 minutes. When done, sprinkle the coconut on top and bake 2 more minutes. Cut into bars.
3/4 c WW flour
3/4 c Splenda
1 tsp Nutmeg
dash salt
6 TBl butter
3/4 c rolled oats
Filling:
2 pints strawberries, stemmed and halved
3 cups rhubarb slices, 1/3 inch thick
2/3 c Splenda
2 TBl ww flour
Heat oven to 400*
In a large bowl, mix flour, sugar, nutmeg and salt; blend thoroughly. With pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in oats; set aside.
In another large bowl, mix 4 cups of the strawberries (reserve remaining berries), the rhubarb, sugar and flour to blend thoroughly. Spoon into shallow 2-quart baking dish. Cover evenly with topping.
Bake in center of oven about 40 minutes until filling is bubbly and topping is lightly browned. Cool slightly. Serve warm or at room temperature with reserved strawberries. Top with whipped cream, or ice cream if desired.
Yield: 8 servings.
Nutrition per serving (according to fitday, using my brands)with out additional toppings;
Calories 196
Fat 9
Sat Fat 5
Poly 0
Mono 0
Carbs 29
Fiber 5
Protein 4
Heat oven to 350. Mix flour, almonds and salt..set aside. Beat butter and agave until creamy. Blend in egg and extract. Gradually mix in flour mixture.
Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10-12 min. or until golden brown.
Makes 3 dozen
Originally posted by Debelli in 01-2001
