This is another wonderful recipe for the chocolate lovers.


The PolyD Brownie Experiment
Posted 12-31-2004 by Jaideyes

4 oz unsweetened chocolate
2 sticks butter
1.5 c polydextrose
1/4 c Erythritol
10 drops liquid Splenda (adjust to taste)
4 packets SteviaPlus
1 t vanilla extract
3 eggs
1/2 c Carbquik
1/2 chopped nuts
1/2 c SF Chocolate Chips

Preheat oven to 350. Line 9 X 13 w/foil, spray with PAM

Melt chocolate and butter in large glass bowl in microwave.

Stir in sweeteners well

Fold in eggs, CQ, and nuts.

Bake 20 minutes

Remove from oven sprinkle with Chocolate Chips and spread around as they melt (if desired)

Here is a recipe that I created by taking parts of three different recipes and adding some of my own tweaks. My non-low carb spouse likes it so much, I made it for her for Mother's Day.

Decadent Pecan Praline Pie (10?)
Crust:
2 cups pecan meal
2 Tbls Splenda
1 tsp cinnamon
? tsp salt
5 Tbls butter (melted)
1 egg white, beaten until frothy
Pecans:
2 cups pecan halves
4 Tbls butter (melted)
? tsp carmel extract
1 tsp vanilla extract
4 Tbls Splenda
1 tsp cinnamon
Filling:
1 12oz bottle Steel?s or Joseph?s low carb maple syrup
? cup Splenda
3 Tbls butter (melted)
2 tsp vanilla
5 eggs plus 1 yolk, beaten
? tsp xanthan gum

1. Prepare nuts by melting butter in a microwaveable bowl, add Splenda and stir to dissolve. Add carmel extract, vanilla, and cinnamon, stirring after adding each. Add pecans, stir to coat. Microwave for 30 seconds, stir and microwave for another 30 seconds, making sure that they do not burn. Set aside to cool.
2. Prepare crust by mixing pecan meal, Splenda, cinnamon, and salt. Stir in melted butter and blend well. Add beaten egg white and stir well to combine. Pour mixture into a 10 inch pie pan and press evenly around bottom and sides. Place in a pre-heated 350 degree oven and bake for 10 minutes or until the edges start to brown. Let cool while preparing the filling.
3. Prepare the filling by beating the eggs. Add Splenda and beat until combined. Using a stick blender or other blender, add xanthan gum to egg mixture and blend until well mixed. (egg mixture should thicken because of the xanthan gum. Add butter, vanilla and syrup and blend until all ingredients are well combined.
4. Prepare the pie by spreading the cooled pecans around the bottom of the baked crust, reserving some for the top. Gently pour the filling over the pecans. Place the reserved pecans on top of the filling for decoration. Bake at 350 degrees for about 60-80 minutes, or until top is fully puffed and firm to touch.

44 carbs per pie, 3.5 carbs per 1/12 piece of pie.

This sounds beyond wonderful. I'm going to try it. I'll get back with the verdict.

Thanks for sharing!!!

__________________
"Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude. " -Thomas Jefferson

Betty,
I have made this several times using either Steel's or Joseph's syrup. They are a lot thicker than other low carb maple syrups and my understanding is that thin syrups won't work in this recipe. Enjoy!!

Henry

I'm new. Please tell me about this Designer Whey powder. Sounds useful. Thanks.

Hi Brenda,

DWP is a high protein whey powder mix used often by body builders, but alot of folks that low carb have found it useful as well.
It makes a great high protein shake for a meal on the run, but can be used in the dry powder form for cooking and baking.

You can find it at your HFS(health food store), or order it online.
Just be observant of the label; the flavored ones often have a high carb count.
I use this one for shakes when I don't use soy protein isolate.

HTH

__________________
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Shelley
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Life deserves a treat now and again, but life also deserves being healthy[with required disipline] to make it worth living!