Our family is a huge fan of Starbucks Cranberry Bliss Bars, and we make our own version with great success. So, when I found this low carb version you can imagine how excited I am. Definitely on my Christmas list this year, maybe even before. ~ Jan
Thanks once again to All Day I Dream About Food, for the picture and the great recipe.
It’s on Carolyn's site, grab it here...
Just in time for Thanksgiving, a low carb version of everybody’s holiday staple. This recipe from Peace Love and Low Carb is chocked full of yummy ingredients - has to be a winner!
Photo courtesy of Peace Love and Low Carb
Carolyn, from All Day I Dream About Food, has compiled links to some absolutely wonderful looking Thanksgiving recipes. Just what we all need, yummy low carb dishes for Thanksgiving. ~ Jan
This recipe is so easy and so delicious, you will just love it. I’ve always been a huge cranberry lover, Mother used to grind the oranges, pour on the sugar add the cranberries and simmer until they popped, and while I liked it, I can’t say I loved it, because it the rind made it bitter. Then I started making it myself, just zesting the orange, squeezing in the juice, and I was hooked.
I buy cranberries in bulk, last year it was 18 bags, and I just left them in their packages and popped them into the freezer so I could have cranberries all year. This year, it will be more like 24 bags, because eating low carb, we have them so often.
And since oranges have carbs, even though they are minimal, I’m using orange extract instead with excellent results. Here’s how I make them ~
1 bag cranberries, fresh or frozen
3/4 cup Splenda
3/4-1 cup water
chopped pecans (optional)
Just simmer the berries, covered, about 10 minutes until they pop. Then take off the burner and add 1/2 to 1 teaspoon of orange extract. This is one of those recipes you play with, start with a half a teaspoon of extract, and if you want more orange flavor, add a bit more. And if you like nuts, add them.
I like them tart, so 3/4 cup of Splenda is fine for me, if you want them sweeter, add a cup.
I usually add 1 cup of water, 3/4 cup and they are pretty thick when chilled in the fridge.
They keep for days, and are so good as a side dish. Carbs? I don’t really know, I put them in a ramekin to serve, I’m guessing 5-6 carbs per ramekin.
If you don’t make these, you’re missing out on a great treat, and be sure and stock up while the supply is in the store.
Happy Thanksgiving, and enjoy. ~ Jan
Note: I blogged about a wonderful comfort meal I made with faux mashed potatoes and gravy, yes gravy, yes low carb, on my Jan’s Daily Dish Blog. I served this relish with it. You can read about it here, it was the best dinner ever!
Just in time for Thanksgiving, a tried ’n true pumpkin pie recipe. I’ve made this pie many times, the original recipe is from George Stella, but I do slight modifications to it. It’s so good, so decadent, but totally good for you! I always make it a day ahead, and chill it, so the flavors have time to develop.
Ingredients:
CRUST:
2 tablespoons butter
1 cup finely chopped pecans
1/2 cup Splenda
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
FILLING
1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
3/4 cup Splenda
1 heaping tablespoon pumpkin pie spice
1 heaping teaspoon cinnamon
1 1/4 cups heavy cream or half and half
4 large eggs
Directions:
1. Preheat the oven to 350°F.
2. To make the crust, melt the butter in a small saucepan or in the microwave and mix all the crust ingredients together in a small bowl.
3. While the mixture is still warm from the butter, press it down evenly over the bottom and up the sides a bit of a 9 inch deep pie pan. Bake for about 5 minutes, until very lightly browned, and remove the crust from the oven. Turn the oven up to 425°F.
4. To make the filling, place all the filling ingredients in a medium bowl and whisk together.
5. Pour the filling into the crust. Bake for 15 minutes, and then reduce the heat to 350°F. Continue to bake for an additional 50 to 55 minutes until done. (To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.) Cool on the counter for at least 30 minutes, and then chill overnight for best results. Top with whipped cream and a sprinkling of pecans...
Karen at Living Low Carb One Day at a Time posted a recipe for making low carb graham crackers, which you can then use for crumbs. It’s perfect for the holidays, sure it’s a little work, but so worth it.
You can grab the recipe from her site
Photo courtesy of Living Low Carb One Day at a Time
Carolyn Ketchup from All Day I Dream About Food, a wonderful low carb site that you can always access in my right sidebar, developed this recipe for Spicy Cheddar & Sausage Stuffing. The recipe is in a new free Holiday eZine. You will need to download the magazine to access the recipe, but oh this is going to be so worth it.
She makes it using her Cheesy Skillet Bread, I’ll give you the links below. This is a must try for me, actually this weekend, I’m going to add cooked chicken breast to it, simmer cranberries, pressure cook green beans and have a super meal!
Here’s the link for information about the stuffing and the download link for the Holiday eZine
Photos courtesy of All Day I Dream About Food
