Low Carb Desserts and Candy

DESSERTS (CANDY)

Frozen Chocolate Kisses

Ingredients for desserts:
1 cup heavy cream, whipped
6 oz soft cream cheese
2 T sour cream
1/8 cup cream & 1/8 cup water
sm. pkg SF/FF instant chocolate pudding

Whip 1 cup cream, set aside.
In separate bowl, cream cream cheese, add sour cream and cream and water.
Mix well.
Stir in pudding powder and blend well.
Fold into the whipped cream.
Using a pastry bag with a star tip, pipe hershey size kisses onto a sheet pan covered with wax paper.
Place in freezer until solid, then store in freezer.
Total: 47 carb (45 NET carb).
Makes 150 @ .3 carbs

Reese’s Cups

Ingredients for desserts:
2 T butter
1/3 c chunky (or plain) peanut butter
1 oz unsweetened chocolate
1/3 c ricotta
10 pkts Splenda
1 t vanilla

Melt butter, peanut butter and chocolate in microwave.
Cool slightly, then add ricotta, sweetener and vanilla.
Spoon onto wax paper and refrigerate.
Total: 34 carb (27 NET carbs)
Serves 22 @ 1.2 carb
Don't get turned off by the ricotta. These are great and kind of fudgy tasting.

Almond Joy Bars

Ingredients for desserts:
2 tbsp unsweetened cocoa
4 tbsp Thick n' Thin not/Sugar *
20 pkts Splenda
8 oz cream cheese
2 tsp vanilla
1 tsp coconut extract
4 tbsp melted butter
2/3 cup unsw. shredded coconut
2/3 cup coarsely chopped almonds

Melt butter in microwave, add cocoa, splenda, not/Sugar, cream cheese, extracts and mix well.
Stir in coconut and nuts.
Pour into 8x8" pan and freeze.
Before fully frozen, make cuts for bars
Once frozen, remove bars from pan and put in sealed container.
Keep in freezer or refrigerator.
Total 54 carb (36 NET carbs).
Makes 16 @ 2.3 carbs

These do taste just like Almond Joys. *not/Sugar is a product by Expert Foods that adds the bulk of sugar to a recipe, but not the sweetness. I don't know what the texture would be if you left this out. Several web sites sell it; I got it from CarbSmart.

Chocolate Coconut Dream

Ingredients for desserts:
1 oz unsweetened chocolate
2 T butter
2 T heavy cream
1/2 t vanilla
5 pkts Splenda
1/3 cup shredded unsw. Coconut
9 almonds

Heat butter and chocolate until chocolate just melted.
Pour in small bowl, mix well.
Add in heavy cream, vanilla and Equal; stir until mixture looks creamy and smooth.
Add in coconut, mix well.
Put spoonful of chocolate mixture on place which has been covered in wax paper.
Push almond on top of each piece.
Chill until able to pick up with fingers.
Store in refrigerator.

Total: 22 carb (12 NET carbs). Makes 9 @ 1.3 NET carbs)
These are not real sweet and you need to like semi-sweet chocolate. I would use more coconut next time.

CHRISTY'S Peanut Butter Cups

Ingredients for desserts:
1 stick unsalted butter
4 T peanut butter
1 oz unsw. baking chocolate
8 pkts Splenda
2 T heavy cream

Melt butter and chocolate in microwave.
Be careful not to burn the chocolate.
Add splenda and mix well.
Spoon some chocolate into a mini muffin tin pan lined with tiny paper muffin cups.
Put in freezer few minutes until hard.
Spoon little blob of peanut butter on top of each candy, and top with more chocolate.
Freeze, and keep in freezer.
Total: 26 carb (20 NET carbs).
Makes about 12 @ 1.7 carbs.
I added a little liquid Splenda to my peanut butter.
These are addictive!

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