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Level One
Sweet Treats - Dessert Recipes

Any flavor Sugar Free gelatin
Level One

Cool Whip Topping and sugar free Jell-O

Almond Yogurt
Level One

½ cup fat free yogurt
¼ tsp almond oil
1-2 packages Splenda
1 Tbs. cup sliced almonds
(chopped pecans, walnuts - good too)
Serves 1

Pineapple Yogurt
Level One

½ cup fat free yogurt
¼ tsp pineapple oil
2 packages Splenda
Serves

Almond Ricotta Cream
Level One      

½ cup part skim ricotta cheese
¼ tsp almond extract
1-2 packets of Splenda
1 Tbs. silvered toasted almonds
Serves 1

Lemon Zest Ricotta Cream
Level One

½ cup part skim ricotta cheese
¼ tsp grated lemon zest
¼ tsp. vanilla extract
1-2 packets Splenda
Serves 1

Vanilla Ricotta Cream
Level One

½ cup part skim ricotta cheese
¼ tsp. vanilla extract
1-2 packets Splenda
Serves 1

Mocha Ricotta Cream
Level One

½ cup part skim ricotta cheese
½ tsp unsweetened cocoa powder
¼ tsp. vanilla extract
1-2 packets Splenda
Dash espresso powder
5 mini chocolate chips
Serves 1

Baked Cocoa Ricotta Cheese Recipe
Level One

1/2 cup low-fat ricotta cheese
1 — 2 teaspoons baking cocoa powder
½ tablespoon water
1 — 2 packages of sugar substitute (to taste)

Place water and cocoa in a microwave-able bowl — microwave until cocoa melts. Add ricotta cheese, and sugar substitute, mix. Microwave until slightly warm.

Ricotta Cream with Cinnamon
Level One

½ cup ricotta
1 Splenda packet
1 teaspoon vanilla
Cinnamon

Mix it up and chill or you can eat it right away. You can add almond extract or other appropriate flavorings and you will obtain a sum of delicious South Beach diet desserts.

Jell-O Cheesecake
Level One

1 small package sugar free Jell-O
any flavor
1 cup boiling water
1 cup low-fat ricotta cheese

Dissolve Jell-O in boiling water. Put the ricotta cheese in a blender. Add the dissolved Jell-O. Blend until frothy. Put into a bowl or individual serving dishes and chill.

Chilled Espresso Custard
Level 1

1 ½ cups Calorie countdown Milk skim or 2 %
2 eggs beaten
3 Tbs. Splenda
2 tsp. espresso powder or instant decaffeinated coffee
1 tsp vanilla extract
Ground cinnamon for garnish
Lemon twists, for garnish

In a medium bowl, whisk together the milk, eggs, Splenda, espresso powder or coffee, and vanilla extract until well-blended. Pour into four 6 ounce custard cups or ramekins and place in a 10 inch skillet.

Fill the skillet with water to ½ inch from the tops of the custard cups. Bring the water to a boil over high heat. Reduce the heat to low, cover and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled. Garnish with cinnamon and lemon twists.

JELL-O® Dream Desert
Level One

1 package (4-serving size) JELL-O Brand Strawberry
Flavor Sugar Free Low Calorie Gelatin, or any flavor 
3/4 cup boiling water 
Ice cubes 
1/2 cup cold water 
1/2 cup thawed COOL WHIP LITE Whipped Topping 

DISSOLVE dry gelatin mix in boiling water in bowl. Add enough ice cubes to cold water to measure 1-1/4 cups; add to gelatin mixture. Add to blender; cover and blend 30 sec. 
ADD whipped topping; cover. Blend until smooth. 
POUR evenly into 4 dessert dishes. Refrigerate at least 20 min. or until set. Store leftover dessert in refrigerator.

Hot Chocolate
Level One

¼ cup Hershey dark chocolate powder
1/2 cup Splenda, granular
1 tsp. ground cinnamon (optional)
1/2 cup water
4 cups milk, Hood Calorie Countdown milk
Light, Cool Whip topping, South Beach approved or
Sugar Free Marshmallows, recipe below.

In a saucepan, mix chocolate, sugar, coffee, cinnamon and water. Heat until chocolate is melted and mixture is smooth. Stir constantly. Simmer for about 4 minutes, while stirring. Add milk and heat through without boiling. Remove from heat and whisk until foamy. Serve with a dollop of whipped cream.

Serves 2

Hot Cocoa For a Crowd
Level One
Ingredients:

• 1 cup granular Splenda
• ½ cups plus 2 Tbs. HERSHEY'S dark Cocoa powder
• 1/4 teaspoon salt
• 1/2 cup hot water
• 1/2 gallon calorie countdown milk
• 1 tablespoon vanilla extract

Directions:
Combine Splenda, cocoa and salt in 6-quart saucepan; gradually add water. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 2 minutes. Add milk. Heat to serving temperature, stirring frequently. Do not boil. Remove from heat; stir in vanilla. Serve hot. About ten 6-oz. servings.

Sugar-Free Marshmallows & Marshmallow Cream
Level One

Marshmallow Cream sets into marshmallows soon, so it's not a cream for long, but good news is it can be micro waved. On regular power, it melts within 3-5 second. Might want to adjust power. If you want to use the cream, do either the microwave or use right after you make it.
 
1 pint approximate.   40 min 25 min prep
Change to:  pint approximate. US Metric

3  envelopes unflavored gelatin 
5 Tbs. Splenda sugar substitute,  whizzed in a blender
3  egg whites 
2  tsp. vanilla extract 
1/4  cup cold water 
3/4  cup boiling water 
1/2  tsp. marshmallow flavored oil  (optional) 

Sprinkle gelatin over cold water in a mixing bowl. Set aside for 5 minutes to soften. Add to boiling water in saucepan; cook and stir until gelatin is dissolved.

Remove from heat. Cool to consistency of thick syrup. Stir in Splenda® and vanilla (and marshmallow flavored oil if using.). Beat egg whites till soft peaks begin to form. Very slowly, trickle a small stream of gelatin mixture into egg white, beating until all gelatin is mixed in. Continue beating until light and fluffy (but not until they're dry.) If you're making marshmallow cream, pour into a jar (jelly jar, peanut butter jar, etc.) and refrigerate.

If making marshmallows, continue. For Mini marshmallows-- Pour into greased and floured pan, cool to set, and cut into size desired.

Holiday Ribbon Mold
Level One

6-1/4 cups boiling water, divided 
3 package (4-serving size each) JELL-O Brand Cherry Flavor Sugar Free Gelatin, divided 
1 cup vanilla low-fat yogurt, divided 
2 package (4-serving size each) JELL-O Lime Sugar Free Low

STIR 1-1/4 cups of the boiling water into 1 package of the cherry gelatin in small bowl at least 2 min. until completely dissolved. Pour 3/4 cup of the dissolved gelatin into 8-cup ring mold sprayed with cooking spray. Refrigerate 15 min. or until gelatin is set but not firm (sticks to finger when touched). Refrigerate remaining gelatin in bowl 5 min. or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 Tbs. of the yogurt; spoon over gelatin in mold. Refrigerate 15 min. or until gelatin is set but not firm (should stick to finger when touched). 

REPEAT process with each remaining gelatin flavor, alternating red and green colors each time. (Be sure to cool dissolved gelatin to room temperature before pouring into mold.) Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy gelatin layers. 

REFRIGERATE 2 hours or until firm. Un-mold. Cut into 16 slices to serve. Store leftover gelatin mold in refrigerator. 

Black Cherry Cool 'N Creamy Cups
Level One
2/3 cup boiling water 
1 package (4-serving size) JELL-O Brand Black Cherry Flavor Sugar Free Low Calorie Gelatin 
Ice cubes 
1/2 cup cold water 
2 cups Sugar Free Whipped Topping 

STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. 
ADD whipped topping; stir with wire whisk until well blended. Spoon evenly into 8 dessert cups.  REFRIGERATE at least 4 hours or overnight. 

No-Bake Key Lime Cheesecake
Level One

1 tablespoon wheat germ
2 cup plus 1 tablespoon granular Splenda
16 oz. cream cheese, room temperature
1 cup sour cream
1 cup ricotta cheese
3/4 cup Key lime juice (fresh or bottled)
2 tablespoons no sugar added vanilla extract
¼ cup hot water
2 limes, zest, divided
3 envelopes unflavored gelatin (Knox brand recommended)
3/4 cup boiling water

Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of a 10 inch deep pie plate or cake pan to create a “faux” crust.

In a bowl, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, ¼ cup hot water, and zest of 1 lime on medium speed until well combined. Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move on to the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for 3 to 4 hours or until firm. Serve.

Ricotta Cheesecake with Lemon Drizzle and Pine Nuts
Level One

3 Tbs. pine nuts
6 large eggs, separated
¾ cup plus 1 tsp granular Splenda
2 tsp. vanilla extract
1 (32 ounce) container part skim ricotta cheese
1 tsp. finely grated lemon zest
2 Tbs. fresh lemon juice

Position rack in the middle of the oven and heat to 275 degrees. Lightly coat a 9 inch spring-form pan with cooking spray. Spread nuts on a baking sheet and toast until lightly golden, about 10 minutes. Cool. Increase oven to 325 degrees F.In a large metal bowl, with an electric mixer at high heat, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside.In a separate large bowl, beat egg yolks, 1/3 cup of granular Splenda and vanilla for 1 minute.

Add ricotta and zest and beat until smooth. Gently fold one-third of the whites into the yolk mixture, then add the rest of the whites and gently fold until well combined. Pour batter into pan, place pan on baking sheet, and bake until cake is golden and mostly set, about 1 hour and 10 minutes. Remove cake from oven and cool on a rack for 20 minutes. Combine lemon juice and 1 tsp of Splenda in a saucepan; bring to a simmer over low heat.

Remove from heat and gently brush the surface of the cooled cake with two thirds of warm lemon mixture; drizzle the remaining mixture into the cracks. Sprinkle the top with toasted pine nuts.Cool cake completely, then run a knife around the edge before releasing from pan. Chill loosely covered, for 4 hours or overnight. Serve chilled.

4 cups rhubarb chopped
3/4c Splenda granular
2 Tbs. Thick N Thin, Not Sugar
1/4c water
1 tsp. cinnamon (optional)
1 one inch slice of fresh ginger (optional)

Place diced rhubarb, Splenda, Thick N Thin, and water in a saucepan; cover, and let simmer over medium heat until all the rhubarb has melted down.

Carbquik Bake Mix

I received my first package of Carbquik and began testing it. I am delighted with the natural great flavor of wheat again, minus the carbs. Any time I've eaten whole wheat this year, my weight loss had stalled. I was searching for a solution and I think Carbquik is the answer to my craving for wheat. Biscuits and muffins, waffles and cakes are so good, I have to keep reminding myself, that all good things must be taken in moderation. It will be way too easy to eat too many of these delicious low carb biscuits and waffles. I allow them in level one, with the understanding I need to limit myself to about 4 carbs a day.

Angel Food Cake Recipe
Level One
Makes 12 slices, 1 carb per slice
This is a DELICIOUS low carb cake and is really worth the effort. It's is one of the most difficuly cakes to make, it is so fiddly. Carbquik does not make it any easier.
Most of my first attempts to make this cake have gone flat. The flat cakes are still delicius, so keep trying. Try these tips to have greater success.

1. Preheat oven first, it should be on and ready for cake to go in before doing anything else. I purchased a digital oven thermometer to insure accurate oven temperature. Put a baking sheet on the lower rack in case the cake batter leaks out of the tube pan.
   
   
2. Measured out all dry ingredients and sift three times before you beat your egg whites.
   
   
3. Line pan with parcthment circle on the bottom, no oil. Do not spray the sides of the baking pan with Oil spray.
   
   
4. Beat those egg whites till stiff and use a wire whisk attachement for your beater, otherwise you probably won't get them as full as they need to be.
   
   
5. Treat the fluffy whites very gentle, can't stress that enough. Sift a 1/4 of the dry ingredients evenly over the whites and fold gentle and do this till all is folded in. Don't take too long to fold because your whites can defalte very quickly.
   
   
6. As soon as and not a minute longer get that batter in the pan and the pan in the oven fast.

12 Egg whites (1 1/2 cups)
1 1/2 tsp Cream of tartar
1 1/2 cups graular Splenda
1 1/2 tsp divided Vanilla
1/2 tsp Almond extract
1 cup Carbquik (12 Net Carbs)
loosely filled measure, do not tap or pack
1/4 tsp Salt

Preheat oven, In large bowl, using a mixer, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup of the Splenda, 2 tablespoons at a time, beating constantly until Splenda is dissolved* and whites are glossy and stand in soft peaks. Beat in flavorings. Sift together flour, remaining Splenda and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 3 3/4-inch Angel Food pan. Gently cut through batter with metal spatula. Bake in preheated oven, 375 degrees for 30-45 min. or until top springs back when lightly touched with finger. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Top with fruit, if desired.

Chocolate Angel Food Cake Recipe:

Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup Dark Hershey Cocoa Powder. Prepare batter and bake as above.

Maple Walnut Glory Cake
Level One

3/4 cup Carbquik (9 Net Carbs)
loosely filled measure, do not tap or pack
2 cups finely ground walnuts - use food processor
2 tsp. cinnamon
1 tsp. salt
12 large egg whites
3/4 cup Granulated SPLENDA
12 egg yolks
2 tsp. vanilla
½ cup granular Splenda.
1/2 cup Maple Grove sugar free pancake syrup

In large bowl, combine Carbquik, ground nuts, cinnamon, and salt.

In Medium bowl, beat egg whites in large bowl until soft mounds form. Gradually add ¾ cup granular Splenda to stiff eggs. Continue beating until stiff, straight peaks form. Do Not Over beat!

In Medium bowl, combine egg yolks, vanilla and add 1/2 cup Splenda. And 2/3 cup pancake syrup. Beat until thick and lemon colored. Fold egg yolk mixture into large mixing bowl containing dry ingredients.

Fold egg white mixture into batter gently but thoroughly into using a rubber spatula. Fold in ground nuts. Gently fold until all batter is incorporated into batter. Turn mixture into un greased 10-inch tube pan or 10 inch bundt cake pan.

Bake at 325 degrees F for 60 minutes. Invert immediately. Cool completely.

Cut into12 slices. Each slice contains 1 Net Carb and 2 ½ Tbs. ground walnuts. When cake is cool, slice and freeze unused portions. Topping, Sugar free whipped cream or Light Cool Whip.

Carbquik Yellow Cake Recipe:
Level One

Ingredients:

2 cups Carbquik loosely filled measure, do not tap or pack
(24 Net Carbs)
1 1/3 cups Splenda
2 teaspoons baking powder
1/2 cup shortening
1 cup milk
2 teaspoons vanilla
2 eggs
4 drops yellow food color (optional)

Instructions:

Note: If the batter is stiff, add water 1 tablespoon at a time till it is the consitency of a typical cake batter.

1. Heat oven to 350F.
   
2. Mix dry ingredients in lg bowl.
   
3. Add shortening, milk and vanilla.
   
4. Beat on med for 2 minutes.
   
5. Add eggs and food color (if using), and beat for 30 seconds more.
   
6. Bake in greased 13x9 pan for 35 minutes, or until pick comes out clean

Cut into 12 equal pieces. Each piece equals 2 Net Carbs.

Carbquik Belgian Waffles
Level One:  Really light and wonderful

Beat egg whites until very light and forms stiff peaks. In a seperate bowl, combine Carbquik, vanilla, Splenda, butter and salt; add with milk to batter mixture. Gently fold egg whites into batter. Spray Belgian waffle maker with butter flavored Pam. Preheat waffle iron three minutes on one side and turn over to preheat other side or until waffle iron is 425 degrees on both sides. Pour 1/3 cup batter into each square. Bake 3 minutes on one side and flip iron and bake additional three minutes. Use sugar free syrup and fresh berries to top.

When cooked in a NordicWare waffle iron, this recipe makes three full waffles, each full waffle is 5 net carbs.