Say Merry Christmas with Shortbread Cookies and other cookie assortments (see previous posts) for tea time. Merry Christmas my low-carb friends and blog friends. Thank you for a wonderful year of friendship and sharing. Blessings to you and yours this wonderful season. Let's also remember the reason for the season and spread the joy, the love and the good news.
SHORTBREAD
COOKIES
These cookies have a slight twist with
the lemon juice in it – actually makes them rather interesting. You may dress
these up with a frosting glaze, if desired. This dough would make wonderful
pastry for a pie crust or for little pastry tarts.
1 egg
Liquid
sucralose to equal 1 cup (250 mL)
SPLENDA® Granular
1/2
cup (1 stick) butter, softened (125 mL)
1
tbsp lemon juice (15 mL)
1/8 tsp almond extract (1 mL)
page___
In
food processor, combine egg and liquid sucralose, OR SPLENDA® Granular, butter, lemon juice and almond extract;
process. Add Gluten-Free Bake Mix,
page___; process. Form into couple of
balls, place in a plastic bag and refrigerate until easy to handle. If you refrigerate it overnight, you’d need
to leave it out for at least half an hour.
Then
roll each disk into 1/8-inch to 1/4-inch (0.3
cm to 0.6 cm) thickness between sheets of
plastic wrap. Remove top sheet and cut out cookies. Otherwise form two, 6-inch (15 cm) rolls and slice
the cookies from the rolls. Place the cookies on
greased foil on a cookie sheet and bake in 350°F (180°C)
oven 8 to 10 minutes, or until brown underneath.
Yield: 24 to 30 cookies
1 cookie
73.9/59.1
calories
1.6/1.3
g protein
6.6/5.3
g fat
1.7/1.4
g carbs
OR SAY MERRY CHRISTMAS with Apple Spice Cheesecake
OR SAY MERRY CHRISTMAS with Apple Spice Cheesecake
APPLE SPICE
CHEESECAKE
This delightful recipe may replace apple
pie, a beloved, traditional dessert. Serve with a few extra slices cooked apple, if desired. I tossed the cooked apple with a little cinnamon, melted butter and sweetener.
Crust:
3/4 cup ground almonds (175 mL)
3/4 cup Gluten-Free Bake Mix, (175 mL)
page___
1/4 cup butter, melted (60 mL)
Filling:
2
cups peeled, chopped apple (500 mL)
2/3 cup water (150 mL)
1
tbsp lemon juice (15 mL)
Liquid
sucralose to taste
16
oz regular cream cheese, softened (500 g)
1/4 cup sour cream (60 mL)
2
eggs
Liquid
sucralose to equal 1/2 cup (125 mL)
SPLENDA®
Granular
1/3 cup granulated erythritol
(75 mL)
1
tsp vanilla extract (5 mL)
1
tsp ground nutmeg (5 mL)
1/2
tsp ground cinnamon (2 mL)
1/4 tsp ground allspice (1 mL)
CrèmeFraiche, page___ (optional)
Crust: In medium bowl, combine ground
almonds, Gluten-Free Bake Mix, page___ and butter. Press into bottom of 9-inch (23 cm) pie
dish. Bake in 350°F (180°C) oven 10 minutes.
Filling: While
preparing the filling, place chopped apple in water and cook over medium heat 10
minutes. Drain and stir in lemon juice
and sucralose to taste.
In food processor,
process cream cheese and sour cream. Add
eggs, liquid sucralose, OR SPLENDA® Granular, erythritol, vanilla, nutmeg, cinnamon and allspice; process
until smooth. Stir in apples. Bake in oven 30 to 35 minutes, or until
center is set. Cool. Frost with Crème Fraiche, page___, if
desired.
Yield: 12 servings
1 serving
259.6
calories
7.4
g protein
22.6
g fat
6.4
g carbs