Sugarfree Swirled Key Lime Cheesecake

Sugar free desserts, foods and drinks have an 'off' taste to those used to sugar, but honestly I have always liked that flavor compared to the sugary sweetness of full sugar soda's and sugar-laden desserts. If you are used to full sugar desserts, this one might not be for you.

To make this I used 3 different 'recipes' and tweaked them. The cheesecake portion isn't really a recipe as cheesecakes are so simple with cream cheese, eggs and sometimes sour cream... but the lime curd could be a great tart filling and the crust is ok.... but honestly I ended up slicing off the crust and just eating the cheesecake portion of this dessert. You can leave it out if you like - the dessert is good without it.

Overall I'd give this one about a 6 on the 1-10 scale. There are others I like better but I like the 'tang' of this one when I'm craving something citrus.

Sugar Free Key Lime Cheesecake

1 cup ground almonds
1/4 c Atkins style baking mix
1/4 c Splenda
1/4 c butter, melted

3 packages (8 oz) cream cheese (use full fat)
3 eggs
1 c Splenda + 6 packages raw Stevia packets
1 1/2 t vanilla
1/2 t dried lemon peel

1 egg, beaten
1/4 cup Splenda
1/4 cup butter
1/4 cup lime juice
1 drop green food coloring gel

Mix the crust first by mixing the ingredients and patting into the bottom of a 9" Springform pan sprayed with non-stick baking spray.

In the top of a double boiler, combine the egg and Splenda. Cut the butter into tablespoons; add to the egg with the lime juice; cook and stir over boiling water until thick. This can be up to 10 minutes or as little as 3-4. Remove from the heat; add food coloring.

In a large mixing bowl combine the cream cheese and Splenda/Stevia. (Use all Splenda if you like - I ran out and substituted some Stevia in its place.) Add the eggs one at a time and beat smooth. Add the vanilla and lemon peel. Pour into the Springform pan over the crust and smooth the top.

Pour the lime curd over the cheesecake and use a rubber spatula or knife to swirl it all over, into the cheesecake mixture.

Bake at 325 approximately 1 hour and 25 minutes or until the center is just 'set'. All ovens vary so it might be 1 hour 10 minutes or 1 hour and 30 minutes. Remove from the oven and let set on the counter until it comes to room temperature. Refrigerate for at least 8 hours if you can - 24 would be optimal.

Press the crust into a Springform pan
(I am leaving the crust off this one completely next time!)

The lime curd was the best part - this is after I've added
1 drop of green food color - but next time I am NOT adding it.
It turned out too bright of a green that wasn't appetizing.

The best part... creamy cheesecake.

I was out of regular cream cheese and had to use the 1/3 fat version which
made for a thinner cheesecake. Next time it's regular cream cheese
all the way! The bright green is from the food color. I won't
add that next time. I also will put the curd on after it bakes,
not swirled in to bake with it.

Sugar Free and Low Carb Key Lime Cheesecake

In the midst of my busy day I may have to make time to prepare a dish I've been craving for about two weeks now. Key Lime Pie. However, my husband and I are currently 15 days into trying to cut out white refined sugar and white flour so I had to track down a recipe suitable.

I had this one in my files with a notation that it had 3 carbs per slice as prepared. I don't have the margarita mix nor almond 'flour' it calls for so I'm going to play with the recipe a bit and improvise as I always do - this time, grinding my own almonds and using lime juice. Still... I can already taste the tang on my tongue.






Key Lime Pie - Sugarfree and Low Carb

1 1/2 cups almond flour
6 Tbsp Splenda
5 Tbsp unsalted butter, melted

1/2 cup boiling water
1 box (.3 oz) sugar free lime Jell-O
1 cup heavy cream
16 oz Philadelphia Cream Cheese
1 cup Splenda
1/4 cup Baja Bob's Desert Key Lime Margarita Mix

Mix the crust ingredients and press into bottom of 9" spring form pan. Chill.

Mix boiling water with lime Jell-O. Chill for about an hour to thicken. In a bowl, whip heavy cream. Set aside. In a large bowl, beat cream cheese, Baja Bob's Key Lime Margarita Mix, and 1 cup Splenda until smooth. Very lightly mix in partially set lime gelatin. Fold in whipping cream. Pour into pie shell. Chill 2 to 3 hours. Top with additional whipped cream, and/or garnish with key lime slices if desired.

Homemade Thanksgiving Gravy

With Thanksgiving right around the corner a lot of people are starting to realize they need to track down some recipes! One of which is something a lot of cooks cringe at; making gravy.

In our own household I make two styles of chicken or turkey based gravy.

The first one is with any chicken meal during the year that I want to serve potatoes and gravy with - usually oven fried chicken, southern style breaded chicken breasts, etc. I start with a roux of shortening or butter and add a spicy flour mixture to thicken.

The second style is my 'Thanksgiving' gravy (posted on my website back in 2006) which starts with a broth I've made from vegetables, incorporated into a roux and chicken broth base, both of which I make ahead of time and warm at the end of the cooking/baking process to finish off by adding the drippings from the oven roasted turkey. It's unbelievably delicious and I love that I can make it ahead of time without any gelling issues. It also keeps and reheats well.

The spicier gravy tastes similar to KFC style gravy and it might be what you want to serve this year on your Thanksgiving table.

Gravy

2 T shortening, melted
3 T seasoned flour (like flour you bread your fried chicken with*)
2 T all purpose flour
1 can Campbell's Condensed Chicken Stock
1 can water

Make a roux with the melted shortening and 1 1/2 tablespoon of wheat flour. Cook this over low heat for a few minutes or until the roux browns in color. Remove from heat and add the remaining all purpose flour and slowly add the stock/broth and water while whisking until smooth. Bring the mixture to a boil and boil for 2 minutes reduce the heat and simmer 3-5 minutes until thick.

*When I bread fried chicken I often open my cupboard and put in whatever I feel like it that day. Salt and fresh cracked pepper are a must, I also add a mixture of; white pepper, MSG, onion powder, sage, thyme, paprika, and a dash of garlic salt.

Pumpkin Butter Pie

I realize Thanksgiving is mere a week and a half away that I did most of the grocery shopping for it this evening after work. The turkey, the green bean casserole, the pecans for the pie and pumpkin for another.... but that brings me to today's recipe; pumpkin pie. But not your typical pumpkin pie!

My father-in-law is an 'apple butter' and 'pumpkin butter' kind of guy. It's a great way to use up your apple and pumpkin harvest. If you are wondering what I'm talking about, apple butter and pumpkin butter are not really butter at all - more like a fruit spread or a thick jam of sorts. It's a thick, concentrated puree with spices and either sugar or syrup added for sweetness.

If you are lucky enough to have an unused jar of pumpkin butter, try this pie recipe. Great Grandma probably has the recipe in her church cookbook, but now you do too!

Pumpkin Butter Pie

3/4 c half & half
3 large eggs
13 1/2-ounce jar pumpkin butter
dash of salt
pie shell

Whisk all together as you would for a traditional pumpkin pie. Pour into a pie shell. Bake at 350º F for 45-50 minutes. Let cool on the counter and then chill if you would like.

Pumpkin Dessert (Made with a Dry Cake Mix!)

It's time to make your list and check it twice! No... not for Christmas. For Thanksgiving! Our family has our 'traditions' but I'm always open to new recipes. I like to try to have one 'something' new every year. This one won't be new to us, but it might to you - and it's worthwhile making even if you already are planning a pumpkin pie. For those that don't care for pie, this is a winner.



Pumpkin Dessert Made with a Dry Cake Mix

3 eggs
1 - 12 oz. can evaporated milk
1 c sugar
½ t salt
½ t cinnamon
½ t ginger
smidgen of ground cloves to taste
1 large can (30 oz.) real pumpkin (not pie filling)
1 yellow cake mix
1 1/2 (12 Tablespoons) sticks butter or margarine.
1/4 cup chopped nuts

In a bowl whisk or beat on low the eggs, milk, sugar, salt and spices. Pour this into a greased 9X13" pan. Sprinkle the dry cake mix evenly over all. Melt the butter and drizzle over top and then sprinkle the nuts over all.

Bake @ 350 degrees for 50 minutes or until set. Cool and then refrigerate until chilled through. Serve with a dollop of whipped cream. Mmmm!