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At the beginning of the year 2012, Carey and I went on a low-carb diet. Now notice, I didn't say no carb diet. Low-carb. We have lost weight, which we are greatly happy about. And we have begun cooking a lot more than what we had been doing. There are TONS of receipes online and I recently bought a huge cookbook that we can't wait to break in to.

Posted are the receipes we try. Some we like, some we don't. As we try them, I will post them for you to try. We do hope you like them and like the idea of low-carbs.

Saturday, March 3, 2012

Raspberry Fool

This was a much needed item to fill the sweet tooth.  It didn't come out as "thick" as I would have liked it, hence the note below with the cream.  I had a small piece of cheesecake and spooned this over it and wow, it was amazing.  The I took the leftovers, which I just kept it in the bowl and didn't place in dessert cups, and took that as dessert for lunch.  It kind of has a pudding/yogurt type of texture but it's amazing.  I'm assuming you could replace the raspberries with pretty much any frozen fruit.  Just have to try it and see if it works out.

12 ounces frozen raspberries, no need to thaw
1 tablespoon cold water
6 tablespoons granular Splenda or equivalent liqued Spleda (I used granular)

8 ounces cream cheese, softened
1/2 cup plus 2 tablespoons granular Splenda or equivalent liquidd Splenda, divided (I used granular)
1/2 teaspoon vanilla
1 cup heavy cream (I used half n half, but learned next time to get the heavy whipping cream instead)

Put the frozen berries, water and 6 tablespoons Splenda in a medium saucepan.  Bring to a boil, then simmer on low heat 10 minutes until the berries have broken up.  Cool completely then mash them wall.  Don't bother straining out the sees.  It's not worth the trouble and you'll end up wasting half of the berries by doing that.

Meanwhile, in a large bowl, beat the cream cheese with 1/2 cup Splenda and the vanilla until fluffy.  Set aside.  In another bowl, beat the cream and remaining 2 tablespoons Splenda until stiff.  Gently fold the whipped cream into the cream cheese mixture.  If necessary, put in the refrigerator until the berries have cooled.  When the berries have cooled, fold them into the cream cheese mixture.  You can either blend until the mixture is completely pink or leave a few streaks of white remaining.  Spoon into 6 dessert cups and chill several hours before serving.

Makes 6 servings
Do NOT freeze

With granular Splenda:  Per serving: 10g Net carbs
With liquid Splenda:  Per Serving:  6g Net carbs

Recipe from Linda's Low Carb Menus & Recipes online
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