Macadamia Nut Joys

Macadamia Nut Joys
Serves:6,10
CarbsPerServing:approx 6 (didnt take coconut carbs into this
recipe)
Prep Time:20 minutes
Effort:Easy
Ingredients:
3 Ozs cream cheese softened
1/2 Cup unsweetened shredded Coconut
1-2 Tablespoons of Heavy Cream
1 Teaspoon Vanilla Extract
4-5 Packets of Splenda
12 Macadamia nuts For chocolate coating
2-Low Carb Dark Chocolate bars
1-Tablespoon of Heavy Cream
How to Prepare:
Using tin foil, make a little tray approx the size of 3 x 6 and give
it a light coating of Pam or something similar.
Break up chocolate and add the cream and microwave for one min and
stir to make sure its all melted. Take half of the melted choc and
spread it on the bottom of the foil tray evenly. Place in freezer to
get hard for about 10 minutes. While waiting, mix the softened cream
cheese, coconut extract and Splenda and enough of the cream to make
a workable dough. Take foil tray out and spread the "dough" mixture
evenly over the top and place the Macadamia evenly so you can get 6
bars with 2 nuts each on them. Take remaining chocolate and spread
evenly over the top. Place back into the freezer for about 2 hours
and then cut into 6 equal portions. Store in freezer.
Just take and eat directly from the freezer!
Gummy Bears CarbsPerServing:0g
Effort:Easy
Ingredients:
1 package sugar free jello -- any flavor
6 packages gelatin powder, unsweetened -- unflavored1/2 cup water --
cold
How to Prepare:
In a small saucepan, mix flavored and unflavored gelatin. Stir it
up. Pour cold water in, stir with spatula until you have a
gloppy-chunky blob, not unlike play-doh. Turn heat on medium, melt
blob. Stir obsessively until melted. Pour into miniature bear molds.
Stick in freezer for 10 minutes to cool. If you don't have miniature
bear molds, do this: take the rack out of your toaster oven and put
it on the counter. Drape a big sheet of aluminum foil over it. Cram
the aluminum foil down into the gaps,
leaving striplike molds. Presto! Gummy tapeworms. Yummy.
Yummiest Chocolate Candy
Serves:1,1,10
CarbsPerServing:38g carbs total
Effort:Easy
Ingredients:
4 tablespoons butter
2 ounces unsweetened
baking chocolate squares
2 tablespoons heavy cream18 Splenda packets -- or
equal
2 ounces nuts -- crushed (I
used macadamias and
walnuts
How to Prepare:
Melt butter and chocolate in
microwave or on low heat
on stove Stir in cream. Add
vanilla flavoring. Stir in
equal or Splenda. Add nuts
(crushed). Drop by
teaspoon onto foil or wax
paper, or you could pour
and cut to divide into
servings.
TRUFFLES
Serves:4,3
CarbsPerServing:15g carbs total
Effort:Easy
Ingredients:
1 pkg Strawberry -- cherry,
oroange, or
raspberry sugarfree jello
2 cups water
1 cup heavy whipping
cream8 ounces cream cheese
1 square Hershey's
unsweetened baking
chocolate
1 teaspoon vanilla extract
artificial sweetner to taste
How to Prepare:
Prepare jello as directed
and chill to firm. In
microwave or double
broiler, melt chocolate
square. Add creamchesse
to soften. Stir. Remove from
heat and add vanilla and
sweetner until desired
sweetness. Allow to cool.
Whip cream until stiff
peaks
and add small amount of
sweetner. Fold firm jello
into chocolate mixture. Fold
in whip cream. Chill. This
recipe is really good without
the jello too, but i find it to
be incredibly rich and the
jello just makes it taste
yummier, like eating a box
of chocolates!
Okay, so its not really
truffles, but it tastes like
them.
NOTES : Counts for jello
and artificial sweetener not
included in totals.
Peppermint Patties
CarbsPerServing:16g carbs total
Effort:Easy
Ingredients:
1 stick butter
1 ounce unsweetened
baking chocolate
8 splenda packets2 teaspoons unsweetened
cocoa powder -- (2 to 3)
1 teaspoon peppermint
extract -- pure - to taste
How to Prepare:
Heat butter and chocolate in
microwave until liquid form;
try not to boil the mixture!
Mix well then add the
splenda
4 packages at a time. Mix
well! Add the cocoa to make
a
thicker consistency. I
usually use between 2 and
3 tablespoons.
Then add the peppermint to
taste. Start with a
little...taste
it and add more if you like!
Put in muffin tin with
papers, 1
tablespoon per paper. Any
leftovers add evenly. Put in
freezer
for at least an hour! YUM!!
The amount of carbs will
vary on
the amount of cocoa and
peppermint you use. On
average about
1.5 - 2 grams of carbs per
patty! ENJOY!