24/7 Low Carb Diner: Search results for cheesecake dibs

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Thursday, April 14, 2011

Peanut Butter Cheesecake Dibs

Remember the Cheesecake Dibs I created? Add all that creamy yumminess and add peanut butter flavor to it, and you have these wonderful little treats perfect for Easter. I always did love those Reese's Peanut butter eggs. These are not quite as peanutty, but very good...and low carb legal!

I make mine in that special little pan, but any mini cupcake pan would do fine. I like them best when they are just a little bit frozen still. See the ice crystals in the photo? That is what makes them the most like the Dibs Ice Cream Bites. They are just chilled or room temperature too, as long as it is not too hot. The coconut oil tends to melt onto your fingers too much.

On my last post, my incredibly talented baker friend, Jennifer, said she had some trouble getting the erythritol to not be gritty. I have had a problem with that myself in other recipes, even though I used the powdered version. I will share something I learned that is helpful, and I hope it works for you. I read on Low Carb Friends that you can melt erythritol into a simple syrup. I tried it with a teaspoon of vanilla on my stovetop and it worked well. I then stirred that into my frozen yogurt mixture and it worked like a dream. Absolutely smooth!

I thought yesterday, I would try the same technique with the powdered xylitol. While it did melt, I may have let it get too hot, or something else is chemically different, and it behaved differently. The sweetener formed into a mass that would not mix in with the coconut oil and cocoa. I had to throw away the sticky sweet lump. Then I just added some liquid stevia to sweeten the remaining coconut bark. At this point, I would recommend not trying to melt Ideal sweetener, but it may have just been "my bad." That was the end of that bag, so I will probably just keep using the erythritol I tried in the original recipes. I think it also helped the coconut bark coat better. These seemed to make a thinner coating than my first batches. Sweetening low carb treats sometimes requires the assistance of a food chemist!

Peanut Butter Cheesecake Dibs

16 ounces cream cheese
2 eggs
1/2 cup natural peanut butter
1 cup powdered xylitol or 1 1/4 cup erythritol

**************
1/2 cup coconut oil
3 Tablespoons cocoa powder
1/4 cup powdered erythritol (or to taste with any combination of sweeteners)

Bring cream cheese to room temperature. Beat cream cheese and eggs. Add in peanut butter and sweetener. Poor into special baking mold or use mini muffin cups. Bake for 15-20 minutes at 325 degrees.

Remove from oven and let cool. Place in the freezer for at least 2 hours. When ready to dip, first prepare chocolate coating. In a ceramic mug or small bowl, melt coconut oil and then stir in cocoa powder and sweetener. Remove the frozen cheesecakes from their pan. Using tongs, dip each frozen bite into melted chocolate mixture. Set on foil to firm up. Eat frozen for an ice creamlike treat, or eat chilled for a cheesecake treat. Either way is great! My tray makes two batches, or 48 dibs.

24 servings (2 pieces) 143 calories 2.7 net carbs

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Wednesday, March 16, 2011

Cheesecake Dibs!!!

Oh my, I have hit the jackpot with this one. I knew a few weeks ago that I had created a real winner, but now I have all the tools assembled and the final product is awesome!

If you are a cheesecake lover, these are for you. If you miss your ice cream, try these frozen and they are to die for good. I remember as a little girl, I loved our occasional trips to Dairy Queen. I loved the Brown Derby cones--the ones where they would make a vanilla soft serve cone, then dip it in the magical liquid chocolate that made a cold, crunchy shell on the outside. I loved the contrast in textures between the chocolaty outside and the creamy smooth ice cream. I know I always made a mess, and tried to eat it all up before the slabs of chocolate started melting and sliding down my hand. Ah, the memories!

Well, these are just about the same thing, only in a Dibs size. I have to admit I don't know exactly what a Dibs is in culinary terms, other than a bite of ice cream dipped in chocolate and served as a frozen treat. These qualify there, but they are less messy.

Read on for my version. You will want to try these!

First issue is the pan. When this recipe was still stewing in my brain, I used my Michael's coupon to purchase this silicon pan. It makes the bites all the same size, and cooks them uniformly. Worth six dollars in my opinion. I know this will be a recipe I use often. Since these will be a fabulous summertime treat, the individual squares will bake faster too. If you don't have one of these, use mini muffin cups, or use a standard dish and then cut the cheesecake into squares. For the dipping, make sure you have some coconut oil. This is a must have item for the shell to set up really fast.

Cheesecake Dibs

16 ounces cream cheese
2 eggs
1/2 cup sour cream
3/4 cup powdered erythritol

**************
1/2 cup coconut oil
3 Tablespoons cocoa powder
1/4 cup powdered erythritol (or to taste with any combination of sweeteners)

Bring cream cheese to room temperature. Beat cream cheese and eggs. Add in sour cream and sweetener. Poor into special baking mold or use mini muffin cups. Bake for 15-20 minutes at 325 degrees.

Remove from oven and let cool. Place in the freezer for at least 2 hours. When ready to dip, first prepare chocolate coating. In a ceramic mug or small bowl, melt coconut oil and then stir in cocoa powder and sweetener. Remove the frozen cheesecakes from their pan. Using tongs, dip each frozen bite into melted chocolate mixture. Set on foil to firm up. Eat frozen for an ice creamlike treat, or eat chilled for a cheesecake treat. Either way is great! My tray makes two batches, or 48 dibs.

As with most chocolates, you may prefer a sweeter version. Feel free to add a bit more sweetener. I usually prefer a combination of sweeteners, but tried to get a standard starting point for most tastes. Just keep in mind that I am a dark chocolate devotee, so I am likely to prefer a less sweet dib.

These need to be kept chilled or the coconut oil will melt. You might be able to dip them in real chocolate, but then you wouldn't be getting the thin chocolate shell, and you lose the health benefits of coconut oil.

Tell you how good these are--John asked me three times if I was sure they were legal for low carbers. I had terrible lighting tonight. I may try again tomorrow to get a better photo for these little treasures.

This is one of the recipes included in my new cookbook project, Low Carbing Among Friends.

This recipe is available in the book, along with over 60 additional 24/7 Low Carb Diner recipes. By ordering the book, you get more than 300 favorite gluten free recipes from four other well known low carb cooking experts…Jennifer Eloff of Splendid Low Carbing cookbook fame, Kent Altena, the Atkins Diet Geek and You Tube star, nutritionist and author Maria Emmerich of Maria’s Nutritious and Delicious Journal, and popular blogger and food stylist, Carolyn Ketchum of All Day I Dream About Food. Unlike any other cookbook you may own, this one is a compilation of mini cookbooks featuring the talents of these well known low carbers. Think of it as a “best of” project.

Low Carbing Among Friends also features recipes from numerous other talented low carbing friends and recommendations from the medical community who recognize the health benefits of low carb, gluten free living. To preorder your copy, visit http://www.amongfriends.us The official release date is 11/11/11, so pre-order now for a discount.

Sunday, June 26, 2011

Layers of Lemon Dessert and Z- Sweet

Citrus lovers need to get ready for a tastebud roller coaster ride! I made the first attempt at this recipe last week, but found the time to perfect it today. It is a fabulous summer dessert. No heating up the oven--that is a winning idea. Even better is the contrast between the creamy white layers and the eye opening tartness of the lemon curd. Because this dessert is made with creamed cottage cheese, it offers a good protein boost too.

When the nice folks over at Z-Sweet offered free samples on their Facebook page, I jumped at the chance. When I explained about my blog, they sent all three of their products for me to review. I admit that I am sold. Before trying ZSweet, when I used erythritol, I had to play around with combinations of stevia and other sweeteners. I depended on the dish, but erythritol generally needs a boost from another sweetener. So far, though I love the blend available in this product. They have added stevia to the erythritol for me. I have been able to substitute cup per cup without tasting to check the sweetening power. And don't you just hate tasting the finished product to find that is is not sweet enough?

This week, I have been busy. We are redoing one room for an extra bedroom for my number two son. It is just too hot to sleep in our gameroom, and he and his older brother seem to not like the idea of sharing a room any longer. Just that college boy independence. So, we have been throwing away old stuff, and painting, decorating, cleaning, organizing and such. Pearson chose a chocolate brown paint, so I have been craving chocolate since every brushfull of paint looked like melted dipping chocolate. I think we will forever call it the chocolate room now. So-- that is what I have been doing instead of inventing new recipes. My freezer meals and crock pot dinners have been very handy! I have enjoyed the packets of ZSweet in my coffee. It is good both hot and iced. I have made blueberry brownies, and they were tasty...recipe later. I accidentally added an extra scoop of coconut flour to that one and made them a bit too dry. It is so hot here, I have not summoned the courage to turn on my leaky old oven to try out that recipe again since. And despite some early problems with the first recipe for this lemon dessert, I now have the formula! No oven required!

The only problem is something that is common to all erythritol products I have ever tried. Crystalization. It seems to take a chemist to overcome gritty desserts. In some recipes, the granular formula is fine. It was great in the creamy cottage cheese layer of this dessert. For some applications, making a simple syrup with water and erythritol does the trick. I tried this with another brand for the chocolate coating for my Cheesecake Dibs and it worked fine. I have been experimenting with some simple syrups with ZSweet, but I am not sure if they are necessary. The trick I found to making a smooth lemon curd for this recipe is to use the ZSweet Powdered version. It blended easily into the egg yolk. The crystal version did not blend as well, despite to heat applied in making the lemon curd. Although it did blend, it recrystallized upon chilling. I tasted great, and we still ate it all, but the texture was wrong. That is why I needed to make this recipe again. With the powdered sweetener, it is perfect. My lemon curd stayed smooth and glossy.

Layers of Lemon

White Layer:
1 cup whole milk cottage cheese
3 Tablespoons ZSweet granular
1 1/2 teaspoons lemon juice
2 teaspoons lemon zest, divided use
Lemon Curd:
2 large egg yolks
1/2 cup Powdered ZSweet
1/3 cup lemon juice
2 Tablespoons butter

Begin by making the white layer. In a food processor, or bowl with an immersion blender, process cottage cheese until smooth. Add the sweetener and lemon juice and process again until creamy and smooth. Stir in one teaspoon of lemon zest. Chill this mixture while making the lemon curd layer.

To make the lemon curd, or yellow layer, Set up a double boiler, and begin to simmer the water on the stove. Separate the egg yolks from the whites. Set the whites aside for another use. In the top unit of the double boiler, or in a separate heatproof bowl, combine the yolks with the powdered sweetener, mixing until well incorporated and free of lumps. Add the lemon juice and stir until the mixture is smooth. Place the bowl over the simmering water, stirring continuously. Heat and stir until the egg mixture thickens well enough to coat the back of a wooden spoon. Remove from heat immediately and stir in the butter. Let the lemon curd cool to room temperature, then chill.

When ready to serve, choose 4 small dessert dishes, or 6-8 cordial glasses for dessert shots. The glass in the photo is sized for a votive candle. Begin with the white cheese mixture, then layer lemon curd. Repeat the layering procedure until all cups are filled. Top each with a sprinkling of fresh lemon zest.

If you don't want to cream the cottage cheese, you can substitute ricotta cheese instead. This is the perfect sweetness for me, but your mileage may vary, so feel free to substitute. I love the contrast between the super charged sweet and tart flavors in the curd and the ultra creamy cheese layer, only lightly sweetened and lemony. It is very rich and a little will go a long way! Unless you do like I did, and grab a spoonful every time you cruise by the fridge...This recipe serves four at 141 calories, and 4 carbs. Be looking for more recipes from me using ZSweet. Since it is 0 carb, 0 calorie, it makes low carb living easy. Check it out at http://www.zsweet.com