I think I've posted these at times over the years, but just found an email where I'd sent these to folks who asked for help... So putting them together in a new, separate desserts thread:
To die for, seriously, if this were deadly, it'd be worth eating anyway:
Boule de Neige (posted as originally written, with my modifications noted)
10 oz semi sweet chocolate, chopped
1 cup sugar
2 ½ sticks butter
¾ Cup strong coffee
Melt the above in a saucepan, then whisk in 4 beaten eggs.
Line mold with foil, pour in batter. Place mold in pan with 1 inch of water. Bake at 350 F for 1 ¼ hours (it will look loose). Refrigerate overnight. Unmold before serving, and cover with fresh, unsweetened whipped cream.
To make this more low carb, I use darker, like at least 70% or more dark chocolate and only sweeten the batter as much as I need to with liquid sucralose and xylitol combo. NOTE: For the cup of sugar, that's what I use, in a 50/50 ratio; prevents the funky Splenda aftertaste, and using the liquid avoids all the nasty carby maltodextrin in Splenda. Buy liquid sucralose at www.sweetzfree.com Lots of stores and netrition.com have granular xylitol. netrition also has ezsweet, a liquid sucralose like sweetzfree. I would NOT use erythritol in these particular recipes, unless blended with two other sweeteners, perhaps, in the breadless pudding only.
MYRA'S NEW YORK-STYLE CHEESECAKE (always better texture the next day, IMO)
Crust: 1 1/4 cups finely ground almonds OR other nuts
Sweetener equal to 1 tablespoon sugar (optional) 2 tablespoons
butter, melted (I used Diabetisweet brown sugar substitute for the almond crust, and it really improves it a lot.)
Topping: 2 cups sour cream (16 oz. container) 1 teaspoon
vanilla, Sweetener equal to 1 tablespoon sugar
Filling: 3 packages (8 oz. each) cream cheese, softened
Sweetener equivalent to 1 cup sugar 4 eggs 1 teaspoon vanilla
In a bowl, combine the almonds, 1 tablespoon sweetener and
melted butter until combined. Press into bottom of a 9-inch
springform pan. Chill in the refrigerator at least 15 minutes.
In a bowl, mix the sour cream, 1 teaspoon vanilla and 1
tablespoon sweetener until well combined. Cover with plastic
wrap and refrigerate.
In a large bowl, beat the cream cheese and 1 cup sweetener
until fluffy. Add the eggs, one at a time, blending well after
each addition. Blend in the remaining 1 teaspoon vanilla.
Pour the cream cheese mixture into the springform pan, and
bake at 350 degree for 50 minutes, or until a knife inserted
halfway between the edge and center comes clean. With a
spatula, spread the sour cream mixture over the top, making
sure you reach to the edges of the pan. Return cake to oven
and bake an additional 5 minutes.
Remove cake from oven, allow to cool to room temperature (cake
will settle in the pan). Slide a knife around the edge of the
cake to loosen it, then remove the springform ring. Keep
chilled in the refrigerator.
Makes 16 servings, about 5 grams of carbs per serving if made
3/4 cup heavy cream
3/4 cup water
1 cup cottage cheese
1/2 cup artificial sweetener (or drops liquid sucralose to taste)
1 teaspoon vanilla
cinnamon -- to taste
Place all ingredients into a mixing bowl and blend several minutes until as smooth as possible. Pour into a 8X8 buttered casserole dish and bake at 350 degrees for about 30-35 minutes or until well browned on the top.
Note from The original author, not me: The texture is so much like bread pudding that it is bizarre--also makes the house smell awesome.
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