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Discussion Starter · #1 ·
Sorry if this has already been posted somewhere....I'm fairly new here and thought this was definitely worth trying! I can spend hours on this site: Low Carb Luxury: Recipes - Treats and Desserts

VANILLA ICE CREAM
Ingredients:
5 egg yolks
1 cup Splenda (or 1/2 cup Splenda, 1/2 cup Sweet-N-Low) *
3 teaspoons no-sugar vanilla extract
1 1/4 cups heavy cream, whipped
1 cup water

Place egg yolks, vanilla extract, sweetener and water in blender. Blend at medium speed for 30 seconds. Fold yolk mixture into whipped cream. Blend well, being careful not to break down volume of whipped cream. Empty into refrigerator tray and freeze for 2 hours.

Makes 8 1/2-cup servings. 4 net grams of carbohydrate per serving.

*NOTE: To lower carb count to 2 carbs per serving, use liquid sweetener instead. (Liquid Splenda and liquid Sweet 'n Low make a nice mix.)
 

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Discussion Starter · #4 ·
You just keep 'em comin', kiddo! :D :D :D
Good timing! I just saw this on tv.....brownies made with black beans! Only a few carbs per brownie with lots of fiber! :) Here's the recipe:
Rocco's Low-Cal Brownies Recipe - ABC News

Ingredients
Nonstick cooking spray
1½ cups canned black beans, rinsed and drained
½ cup unsweetened cocoa powder
1 tablespoon espresso powder
¾ cup egg substitute
2 tablespoons low-calorie sugar-free chocolate syrup, such as Walden Farms
2 tablespoons reduced-fat sour cream, such as Breakstone's
1 tablespoon unsalted butter, melted
24 packets (84 g) Truvia or 8 tablespoons granulated Splenda
1 teaspoon vanilla extract
Cooking Directions
Preheat the oven to 350°F. Spray an 8×8-inch glass baking dish with cooking spray.

Combine the beans, cocoa powder, espresso powder, and egg substitute in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
Add the chocolate syrup, sour cream, butter, Truvia, and vanilla. Process until all of the ingredients are combined, about 1 minute.
Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 28 to 30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.
Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.

NOW YOU CAN EAT THIS!
Before After
Fat 70g 1.6g
Calories 1500 53

Protein: 4g | Carbohydrates: 8g | Cholesterol: 4mg
Fiber: 3g| Sodium: 94mg
 
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