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 The Low Carb Luxury Online Magazine  
 
    March 2006    Page 2       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10      

 
Feature Articles
 St. Patty's Day Recipes
 Leprechaun Treats
 Eat Your Vegetables
 Low Carb Sacher Torte
 The Perfect Pedicure
 Hoodia Love?
 St. Patty's Day Chuckles
 Kitchen Tips
 Not Losing Weight?
 Fat is Not the Enemy


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  DaVinci Syrups



 
                 Leprechaun Treats

  

Lucky Mint Cheesecake

Give this yummy mint-and-chocolate cheesecake a St. Patrick's Day touch by piping a melted low carb chocolate bar into a shamrock shape on each piece.

Lucky Mint Cheesecake Crust:
  • 1/2 cup almond flour
  • 2 Tablespoons Splenda
  • 3 Tablespoons butter, melted
Filling:

Preheat oven to 350°F.

Mix the crust ingredients and press into bottom of pie plate or cheesecake pan.

In small saucepan, melt chips with 1/3 cup of the cream. Stir in vanilla. Spread on bottom of pie crust. With mixer, beat cream cheese with Splenda in large bowl until fluffy; gradually beat in remaining cream, DaVinci Syrup, mint extract and green food coloring.

Add egg; beat on low speed just until combined. Place pie crust on baking sheet; place on oven rack. Carefully pour mint mixture over chocolate layer in pie crust.

Bake 25 minutes or until center is nearly set. Cool. Chill at least 3 hours. Store leftovers covered in refrigerator.

*NOTE: Use 1 (8-ounce) package plus 1 (3-ounce) package cream cheese.

Makes 8 servings — 6.5 net grams of carbohydrate per serving.



Shamrock Cookies

Shamrock Cookies
  • 1 cup butter
  • 1/2 cup Splenda
  • 1/2 cup erythritol
  • 1 egg
  • 1 cup almond flour
  • 1/2 cup oat flour
  • 1/2 cup Carbquik
  • 1 teaspoon grated lime peel
  • 1 cup pistachios, chopped
Lime Icing
  • 1/4 cup butter
  • 1/4 cup softened cream cheese
  • 2 1/2 cups powdered erythritol
  • 2 tablespoons heavy cream
  • 1/2 teaspoon grated lime peel

Cream butter, Splenda, and erythritol; beat in egg. Stir in almond flour, oat flour, bake mix, and lime peel; mix in pistachios. Refrigerate dough 1 hour. Roll dough 1/4 inch thick; cut shapes with shamrock-shaped cookie cutter*.

Place on ungreased baking sheet. Bake at 375°F for 8 to 10 minutes or until lightly browned; cool.

Using a pastry tip or a paper cone pipe icing to outline cookies.

Lime Icing:

Beat butter and cream cheese with sifted powdered erythritol, heavy cream and grated lime peel until smooth. If frosting is too stiff, beat in a few drops of water; if too soft, beat in more powdered erythritol. Makes about 1 cup.

Note: if desired, make up an additional half-batch of icing, color it green using green food color and pipe with fine tip inside white icing outline.

* If shamrock-shaped cookie cutter is not available, cut out shamrock pattern from a piece of heavy paper and cut cookie dough using pattern and sharp knife. Or cut dough with 2-2 1/2 inch round cookie cutter and pipe icing in shamrock shape on cookies after baking.

Makes 16 cookies — 3.5 net grams of carbohydrate per cookie.




Irish Coffee

Irish Coffee

Pour Irish whiskey into a coffee mug. Fill with coffee. Garnish with whipped cream and a drizzle of DaVinci Sugarfree Crème de Menthe Syrup.

Makes 1 coffee — 1 net gram of carbohydrate per serving.




       

 

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