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Low Carb Recipe: Mint Chocolate Chip Ice Cream

By Kyle Eslick | Filed Under Low Carb

When it comes to low carb recipes, ice cream recipes are probably one of the top requested recipes.  Here is a delicious recipe for mint chocolate chip ice cream.

Low Carb Mint Chocolate Chip Ice Cream Recipe

Ingredients:

  • 1 1/2 cup heavy cream
  • 1 cup half ‘n half
  • 1/2 cup very cold water
  • 3/4 cup Splenda
  • 1/8 teaspoon salt
  • 1 teaspoon mint or peppermint extract
  • 1 teaspoon green food color (optional)
  • 1/4 cup sugar-free chocolate chips

Directions:

  1. Put first six ingredients in a bowl and use mixer until Splenda is well mixed and dissolved.
  2. Carefully (optional) mix in green food color.
  3. Pour into your rotating ice cream freezer and begin mixing.
    (Most ice cream makers take 30-40 minutes to freeze properly.)
  4. Five to seven minutes before completion, slowly pour chocolate chips into ice cream maker.

[Recipe Courtesy of Suthrn Jewl]

Low Fat Recipe: Banana Nut Muffins

By Kyle Eslick | Filed Under Low Fat

Looking for a healthy banana nut muffin recipe?  Here is a low fat version that I think you will enjoy:

Low Fat Banana Nut Muffins Recipe

Ingredients:

  • 1 cup whole wheat flour
  • 1 cup brown sugar, packed
  • 1 tablespoon baking powder
  • 1 tablespoon allspice, or pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 4 each egg beaters (4 eggs)
  • 1 1/2 cup bananas, mashed
  • 1/2 cup macadamia nut coffee creamer, fat free
  • 1 each liquid butter buds powder (Do not use butter Buds Sprinkles)
  • 1 tablespoon vanilla
  • 1/2 cup walnuts, chopped

Directions:

  1. Preheat oven to 400 degrees.
  2. Lightly coat a muffin pan with nonstick spray.
  3. In a large bowl combine flour, brown sugar, baking powder, allspice and baking soda, set aside.
  4. In another large bowl, beat egg beaters until foamy.
  5. Add bananas, dry envelope of liquid butter buds (don’t reconstitute, just throw in dry), coffee creamer and vanilla.
  6. Stir into dry ingredients until just blended. Fold in nuts.
  7. Pour into prepared muffin pan and bake at 400 degrees for 20-22 minutes, until a toothpick comes out clean.

[Recipe Courtesy of Recipe Search]

Low Carb Recipe: Peanut Butter Cheesecake

By Kyle Eslick | Filed Under Low Carb

Here is an incredible low carb recipe for peanut butter cheesecake.   Give it a try and let us know your thoughts in the comments below!

Low Carb Peanut Butter Cheesecake Recipe

Ingredients:

  • 1 (7 g) packet unflavored gelatin
  • 3/4 cup da vinci sugar-free vanilla syrup
  • 24 ounces cream cheese, softened
  • 1/2 cup natural-style peanut butter
  • 1 cup heavy cream, whipped

Directions:

  1. In a small pot, sprinkle the gelatin over 1/2 cup syrup and let soften 5 minutes.
  2. Heat and stir over low heat to dissolve the gelatin completely. Do not boil.
  3. Cool to room temperature.  (You can also dissolve the gelatin in the microwave by heating it about 30 seconds or so on HIGH. Stir until completely dissolved.).
  4. Beat the cream cheese and peanut butter until creamy.
  5. Gradually beat in the remaining 1/4 cup syrup and the gelatin mixture; beat until fluffy.
  6. Gently fold in the whipped cream.
  7. Pour into a greased 9-inch pie plate.
  8. Chill until set, about 5-6 hours.
  9. Garnish with whipped cream or whipped topping, if desired.

[Recipe Courtesy of Recipe Zaar]

Low Fat Recipe: Wholegrain Pancakes

By Kyle Eslick | Filed Under Low Fat

Looking for a healthy pancakes recipe?  Here is a great low fat recipe for wholegrain pancakes.

Low Fat Wholegrain Pancakes Recipe

Ingredients:

  • 1 cup whole wheat flour
  • 1 cup spelt flour
  • 2 tbsp. baking powder
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1 cup unsweetened soy milk
  • 1 cup water
  • 4 tablespoons unsweetened applesauce
  • 2 tablespoons corn starch or flax meal

Directions:

  1. Preheat non-stick skillet to medium-low.
  2. Sift and stir together dry ingredients in large measuring cup or small mixing bowl.
  3. In another small bowl, whisk together wet ingredients.
  4. Pour wet into dry and stir, just to combine.
  5. Pour desired amount of batter into pan (smaller pancakes are easier to flip, but bigger pancakes are more impressive!) and cook until bubbles are forming throughout pancake and edges are cooked.
  6. Flip and cook for another minute.
  7. Remove from pan and repeat until batter is used.
  8. Serve warm with jam or syrup or other favorite topping!

[Recipe Courtesy of Amy Vegan]

Low Fat Recipe: Vegetarian Enchiladas

By Kyle Eslick | Filed Under Low Fat, Vegetarian Recipes

Here is an incredible vegetarian recipe for low fat enchiladas.

Low Fat Vegetarian Enchiladas Recipe

Ingredients:

  • 8 corn tortillas
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped yellow squash
  • 1 chopped tomato
  • 1/4 cup chopped onion
  • 1 garlic clove, chopped
  • 4 ounces green chilies
  • 5 ounces corn, drained
  • 7 ounces pinto beans, drained
  • 10 ounces enchilada sauce (1 can, I used red sauce)
  • 1 cup shredded low-fat Mexican cheese (I use Weight Watchers brand)
  • 1 teaspoon fat free sour cream

Directions:

  1. Spray skillet with Pam, sauté onion and garlic on medium heat until slightly brown.
  2. Add zucchini and yellow squash.
  3. Sauté zucchini and squash on medium for about 5-8 minutes.
  4. Add green chiles, tomato, corn and beans.
  5. Add salt and pepper to your liking. (Might also add a couple of dashes of Lowry’s Seasoned Salt)
  6. Continue to sauté vegetables for another 3-5 minutes.
  7. Add 1/4 cup of the enchilada sauce.
  8. Cover and simmer on low for about 10 minutes.
  9. Remove vegetables from heat and spoon into tortillas. Roll and place seam-side down in a glass casserole dish.
  10. Cover enchiladas with the rest of the sauce and then sprinkle the cheese over the top.
  11. Place dish in oven on 350 for about 15 minutes until cheese had melted.
  12. Serve with a teaspoon of fat free sour cream on top and enjoy!

[Recipe Courtesy of Recipe Zaar]

Low Fat Recipe: Oatmeal Raisin Cookies

By Kyle Eslick | Filed Under Low Fat, Low Sugar

Here is a oatmeal raisin cookies recipe that is both low fat and low sugar.

Low Fat/Low Sugar Oatmeal Raisin Cookies Recipe

Ingredients:

  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cup oats
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 egg replacer, prepared (I use NRG)
  • 1/2 cup mild oil, like canola or safflower
  • 1 tablespoon blackstrap molasses
  • 1 tablespoon agave nectar
  • 3 tablespoon water or nut milk
  • 1 teaspoon vanilla
  • 3/4 cup raisins

Directions:

  1. Preheat oven to 350 degrees F.
  2. Prepare a cookie sheet with parchment paper or a silicone baking mat. You can also grease your cookie sheet.
  3. Combine all dry ingredients (flour through cinnamon) in a large bowl.
  4. In a separate small-medium bowl, combine wet ingredients (egg replacer through vanilla).
  5. Add the wet to the dry and add raisins.
  6. Mix all ingredients together until well combined. The mixture will seem a little dry, but it should stick together to form little balls. (If it doesn’t, add another 1/2 tablespoon or so of nut milk or water.)
  7. Form the mixture into cookies with a spoon or by shaping little balls and flattening them on to the cookie sheet.
  8. Bake at 350 degrees for about 13 or 14 minutes.
  9. The cookies MUST cool a little before handling, otherwise they will fall apart.

[Recipe Courtesy of VegWeb]

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