Saudi Gazette

This week we help you find a way to enjoy desserts that are low in carbs but also promote sustainable weight loss without compromising on taste.

Frozen Peanut Butter Chocolate Cheesecake Bombs

INGREDIENTS

6 oz Cream Cheese

1/3 cup Natural Creamy Peanut Butter 1/3 Less sodium and sugar

2 tbsps Xylitol

1 tsp Vanilla Extract

1 pinch Stevia

1 cup Heavy Cream

1/8 tbsp Xanthan Gum

3 bars Snack Caramel Double Chocolate Crunch Bar

DIRECTIONS

Powder the xylitol before using. To do this place 2 tablespoons in a blender and pulse 3-4 times until powdered.

Beat softened cream cheese with a mixer on medium speed until creamy. Add peanut butter, powdered granular sugar substitute, and vanilla; beat to combine. Taste and increase sweetness if desired by adding a pinch of stevia.

Add 1 cup cream and 1/4 teaspoon xanthan gum (optional, helps decrease ice crystal formation when frozen); beating until light and fluffy.

Cut Atkins bars lengthwise into three segments then finely chop the segments; fold into mixture. Using a 2 tablespoon scoop or measure drop onto a wax paper covered baking sheet (small enough to fit in your freezer or use a silicon mold filling each with 2 Tbsp). Place in the freezer until fully frozen; at least 4 hours. To serve, eat directly from the freezer or place 2 on a serving plate and allow to partially thaw in the refrigerator for 30 minutes. The recipe makes 24 bombs. Each serving is 2 bombs (or 4 Tbsp total).

Chocolate Mousse Mini Cheesecakes

INGREDIENTS

3 oz Unsweetened Baking Chocolate Squares, 16 oz Cream Cheese, 1/2 cup Sucralose Based Sweetener (Sugar Substitute). 3 large Eggs, 3/4 cup Heavy Cream, 3/4 tsp Pure Almond Extract and 1/2 tsp Vanilla Extract.

DIRECTIONS

Prep time includes 4 hours to chill. You'll need to bake the cheesecakes in a water bath. If you don't have instant boiling water, begin to boil a pot of water after Step 4. This recipe can be prepared ahead of time; wrap each custard cup tightly in plastic, place in an airtight container and freeze for up to 1 month.Heat oven to 325°F.Place eight 6-ounce ramekins in a roasting pan; set aside.Heat chocolate in the microwave in 30-second increments until fully melted, about 1- 2 minutes; set aside to cool slightly.In the large bowl of an electric mixer, beat cream cheese on medium speed until lightened, scraping down sides of bowl as needed. Add chocolate and beat until combined. Add sugar substitute, beating until combined.Add eggs, one at a time, beating well after each addition. Add cream and almond and vanilla extracts, beating until completely smooth.Pour mixture into prepared custard cups. Carefully pour enough boiling water into roasting pan to come halfway up sides of ramekins.Bake until the cheesecakes are puffed and the centers are just set, about 20 minutes. Remove from oven and let sit in the water bath for 10 minutes.Transfer custard cups to a wire rack; cool to room temperature. Refrigerate until well chilled, 4 hours or overnight. Garnish with mint sprigs, chocolate shavings and raspberries, if desired.

Chocolate Mint Cheesecake Bars

INGREDIENTS

2 oz Unsweetened Baking Chocolate Squares, 2 1/4 cups Heavy Cream, 1/4 cup Unsalted Butter Stick, 1/2 cup Erythritol Powder, 2 tsps Vanilla Extract, 2 large Eggs, 1 1/3 cups Tap Water, 1 3/4 cups Sucralose Based Sweetener, 1/4 cup Cocoa Powder, 1 cup Blanched Almond Flour, 1 1/2 tsps Baking Powder, 1/2 tsp Salt, 1 package Gelatin Powder, 16 oz Cream Cheese,1 tsp extract of Peppermint mint and 8 tbsps Sugar Free Chocolate Syrup.

DIRECTIONS

Be sure to use powdered erythritol (you will need about 1/2 cup granulated to make 1 cup powdered). It can be easily powdered in a blender. Measure it after it is powdered.Bottom layer: Preheat an oven to 350°F and grease a 9x13x2-inch non-stick pan; set aside. Melt the chocolate and 1/4 cup heavy cream in a small bowl in the microwave at 20 second intervals. Once melted mix to combine and set aside to cool. Cream the butter and 1 cup powdered erythritol in a mixer for 5 minutes until light and fluffy. Add the vanilla and the eggs one at a time blending for 30 seconds between each egg. Add the cooled chocolate mixture, beating until thoroughly combined. Add 1/3 cup water and 1/2 cup sucralose, beat for 1 minute. In a small bowl whisk together the cocoa powder, almond flour, baking powder and salt. Add to the batter and mix for another minute until fully blended. Pour batter into prepared pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool. While cooling prepare the top layer.Top layer: Add the packet of gelatin to 1 cup boiling water. Mix until all the gelatin dissolves then place in the refrigerator about 10 minutes (do not allow it to fully set-up, cool to room temperature only.) In a medium bowl beat the softened cream cheese with 1 cup sucralose until fully blended and smooth. Add the peppermint extract and enough green food coloring to achieve desired color depth (about 1/4 teaspoon). When the gelatin has fully cooled, blend it into the cheese mixture. Whip the remaining 2 cups cream with the remaining 1/4 cup sucralose until semi-stiff peaks form. Gently fold the cream into the cheese mixture until fully incorporated. Pour this over the cooled brownie layer in the pan and refrigerate for 4 hours or overnight. When ready to serve, cut into 24 squares and top with 1 teaspoon of sugar-free chocolate syrup (Smucker's Sugar Free Sundae Syrup works great as it is a little thicker than regular syrup.) To make spider web: starting in the middle of the square make a spiral. Take a toothpick and from the center pull out in a straight line to the outer edge. Repeat 5-6 times spacing them equally.

Peach-Buttermilk Sherbert

INGREDIENTS

3 medium Peaches, 1/2 cup Xylitol,1 pinch Stevia, 1/4 cup Fresh Lemon Juice, 1/2 tsp Salt, 1 cup Buttermilk, 1 cup Heavy Cream

DIRECTIONS

Coarsely dice peaches. In a medium pan combine the peaches and granular sugar substitutes; cook over medium heat for 15-20 minutes until very soft. Remove from heat and allow to cool for 10 minutes. In a blender puree the peaches and cooking juices with lemon juice and salt (adjust to your taste). Add the buttermilk and cream. Mix to combine and place in the refrigerator overnight or at least 4 hours to chill. Place the mixture in an ice cream maker and follow manufacturers directions. Once the sherbert is done serve immediately or pack into a freezer-safe container and place in freezer. This sherbert will keep in the freezer for up to one month. Place frozen sherbert in the refrigerator for 20-30 minutes before serving and use an ice cream scoop that has been dipped in hot water to serve more easily. Makes 1 quart; 1 serving = 1/2 cup.