I'm throwing a b-day party for DH and would like to make a nice impressive lc dessert. I will also have a non-lc cake (mixed crowd) along with mostly lc party food. Wings, veggie tray, stuffed mushrooms, and the baked brie from this website. I would like to impress my non-lc friends with a dessert that makes them say "THIS is low carb?!" Any suggestions? Thanks in advance!

http://lowcarbeating.infopop.cc/arti...s%20and%20Tips
That is an article I wrote. Yummy dessert.

I also have several yummy cheesecakes. If you want one of those, you'll have to email me...


http://lowcarbeating.infopop.cc/arti...s%20and%20Tips
Here's one Marcie did.

She also did a torte, but I can't seem to find it... ???

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" to be released in December

www.thelowcarbcook.com

"My purpose is that they may be encouraged in heart." Colossians 2:2

Thanks Sharron. Can frozen peaches and berries be used in the Strawberry Peaches and Cream? That looks wonderful!

Thanks Sharron

Hi Ladiebug –

You might also like a tiramisu. One of my all time favs!

Here’s the recipe for future reference


MARCIE'S CLASSIC TIRAMISU

Cake Portion:

1/4 C sweet butter
4 oz. softened cream cheese
1 1/2 C pecan flour (or almond flour)
1/3 C Splenda
2 Eggs
2 tsp vanilla
1/4 tsp baking powder
1/2 tsp salt

Cream butter and cream cheese together. Add eggs, vanilla, baking powder, and salt. Mix completely. Add pecan flour and Splenda. Mix thoroughly.

Spread batter as evenly as possible on a well-greased baking sheet (a silicon Silpat pad is even better) in a thin layer a little more than an 1/8" thick.

Bake at 350 degrees for about 15 minutes or until completely baked through. Remove from oven and let cool.

Filling:

2 oz. strong, strong coffee (espresso is best)
6-8 oz. mascarpone (or cream cheese)
Sweetener of your choice (I use sf french vanilla syrup)
Whipped cream (whipped, not liquid)
Cocoa powder

To assemble tiramisu:

Cut cake into squares about 3" x 3" - you'll need 3 for each tiramisu. Mix mascarpone with sweetener until it is at the desired sweetness. I usually make mine pretty sweet because it compliments the less sweet cake squares.

Place one square on serving dish. Pour espresso over entire surface but don't soak it too much. Use an eye dropper or pastry brush. Make sure it has enough for flavor but not enough to cause it to go soggy. Spread some of the mascarpone mixture over the cake square and repeat. You should have 3 layers of cake and two layers of mascarpone. Top with whipped cream and sprinkle with cocoa powder. This should yield 2 servings with possibly a little cake leftover.

Many traditional recipes include some type of liqueur often mixed with the espresso or the filling. I choose to leave it out but feel free to get creative. You could also flavor the mascarpone with various sf syrups and use fresh fruit instead of the espresso. Generally, the cake should be soften by some liquid. That's part of the texture of the dessert. If you omit the espresso, you can use a sf syrup or (if you're really splurging) a favorite liqueur.

Are you using my Baked Brie recipe? If so, please let me know how it goes!

Have a great party.

Member since 2001
http://www.ilovelowcarb.com
Size 24(start lowfat)/Size 18(start LC)/Size 14/Size 8

ladiebug, I don't see why not, as long as they aren't mushy.

Oooooh I may not be able to wait until the 8th for the party.
Marcie, I am using your baked brie that was featured earlier. I love garlic! I'll let you know how it turns out.
Thanks to everyone for your help!

The best LC cheesecake I've made was actually straight off the Knox Unflavored Gelatin box! It's a no-bake version and I just substituted splenda for the sugar. For a crust I use coarse ground almonds (just like you would use graham cracker crumbs), mixing it with butter and splenda and it is soooo delish! Have you considered making it a LC cake? Almond flour is wonderful and they won't know the difference!

LC and feeling better every day!

Atkins since 7/18/03
210/182/140

What wonderful ideas you all have!

Kim

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> Almond flour is wonderful and they won't know the difference! <HR></BLOCKQUOTE>Okay, you gotta share your secret! I think almond flour is wonderful, too. But the texture of my cakes is much more dense and heavy than a conventional cake. What do you add to "lighten" your LC cakes?

~~Teelbee

174 (Mar. 2002, highest weight), 164 (Jan. 2003, begin LC)
174/132/137-134
remember, amateurs built the Ark, professionals built the Titanic

Pumpkin Creme Brulee has my attention these days - I've been so eager to try it out, and just need the excuse of having some company over.

"The more I meet people, the more I love my dogs"

202/187

Help me...I can not seem to be able to reach the sites Sharron gave hyperlinks to....

Thanks!

Peace, Joanna
Atkins since 12/3/03
299/262/130

i have not been able to access the links either.


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