Kevin I don't post recipes with coconut because I don't know if GI is low.
But for you......what do you eat>General LC Maintenance
keep in mind , any recipe can be changed to suite your WOE.
Servings: Makes about 25 truffles
Comments:
These are really good!
Ingredients:
For Truffles:
2 tbsp. butter
1 tbsp. heavy cream
1 tbsp. unsweetened cocoa powder
1/4 cup ricotta cheese
1/2 tsp. vanilla extract
2 tbsp. Splenda (sugar substitute)
1/2 tsp. sugar-free liquid sweetener (any brand)
1 tbsp. sugar-free instant chocolate pudding mix
1/4 cup chopped nuts
For Rolling Truffles In:
Ground nuts
Flaked coconut
Unsweetened cocoa
Instructions:
Melt butter and heat heavy cream in small saucepan. Add cocoa and ricotta cheese and stir until creamy. Remove from heat and let cool a bit. Add vanilla, both sweeteners, pudding mix, nuts, stirring until thoroughly mixed. Let cool until a little firm. Scoop by rounded teaspoons onto chilled plate. Refrigerate one hour until firm. You can roll the truffles in ground nuts, flaked coconut, or unsweetened cocoa before refrigerating.
Makes about 25 truffles.
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Whole Wheat - Sugar Free Biscotti
Ingredients:
• 3 large eggs
• 1 cup of Splenda
• 2 1/2 tablespoons butter, melted
• 1 tablespoon orange zest
• 1 tablespoon vanilla
• 1 tablespoon almond extract
• 2 1/4 cups of whole wheat pastry flour
• 1 teaspoon baking soda
• 1 cup chopped walnuts
• 1/2 cup unsweetened coconut
• 1/2 cup chopped dried apricots
Instructions:
1. Preheat the oven to 350 degrees F. Lightly grease a cookie sheet.
2. In a large bowl, beat the eggs and Splenda with a wire whisk until thick. Whisk in the butter, orange zest, vanilla and almond extracts, and mix well. Sift the flour and baking soda together and put into the same bowl as the egg mixture. Add the chopped apricots and walnuts along with the coconut. Either by hand or using a beater, mix together until all the ingredients are combined. This will make a thick batter, it will be sticky.
3. Take half the dough, you may use your hands, and shape into a flat loaf about 10 inches long and 4 inches wide, tapering it slightly at the ends. Repeat with the remaining dough.
4. Bake for 20 minutes, or until firm to the touch. Remove from the oven and transfer the loaves to a clean cutting board. Let the loaves cool for 5 minutes. Using a serrated knife cut the loaves on a diagonal into 1/2 inch slices. Place the slices on their sides on the cookie sheet and bake for about 5 minutes on each side, or until well- toasted and hard.
5. Transfer the cookies to a wire rack to cool. Store in an airtight container
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I am a Gym Rat, and proud of it!
59 yo male
Started SBD 08/01/04 -- Now Phase 3
President's Champions -- Bronze - 05/20/2005, Silver - 07/06/2005, Gold - 09/06/2005
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Granola Squares - P2
*Taken from Betty Crocker's Cookbook - Revised by Ami
Makes 16 squares
1 cup old fashion oatmeal
1/4 cup wheat bran
1/2 cup whole wheat flour
1/2 tsp. salt
1/4 cup unsweetened coconut flakes
1/4 cup coarsely chopped slivered almonds or salted peanuts
1/4 cup semi-sweet chocolate chips
1/4 cup raisins
1/2 cup Splenda
1/4 cup sugar-free maple syrup
1 Tbs. honey
1 egg or 1/4 cup egg substitute
1 Tbs. water
1 tsp. Vanilla
1/2 tsp. Coconut extract
1/2 tsp. Almond extract
1/3 cup canola oil
Preheat oven to 350 F.
Mix all dried ingredients together.
Add other ingredients and mix well.
Place mixture in an 8x8 baking dish sprayed with cooking oil.
Cover with a piece of wax paper and press with your hands to make it compact and level.
Bake for 25 minutes, or until golden brown.
Cool on wire and cut in 16 2x2 squares, or 8 2x4 bars.
Serving size 1 square
Calories: 50; Total Fat: 1 gram; Saturated Fats: 0;Cholesterol: 0; Sodium: 40 mg;
Total Carbs: 11 grams; Dietary Fiber: 2 grams.
SB-diet-plan
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Yield: 1 9-inch pie
(Note from Deliria: For a variation on this pie, I have been known to add light rum to the raisin cream mixture for Rum Raisin Pie & it's also very good. You could use rum flavoring if you prefer.)
Das Dutchman Essenhaus Coconut Creme Pie
2/3 C. sugar
1/2 tsp. salt
2 1/2 T. cornstarch
1 T. flour
3/4 C. coconut
3 C. milk
3 egg yolks
1 T. butter
1 1/2 tsp. vanilla
For topping: Cool Whip; extra coconut that's baked golden
Mix first 9 ingredients and cook over a medium heat, stirring constantly, until mixture begins to thicken. Pour into baked pie shell. Top with Cool Whip and garnish with some golden-baked coconut, if desired.
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Here is this P2 coconut pudding. You could make it into a pie pan if you want.
Coconut Pudding - Phase 2
It makes 4 servings
1 (4 oz) package of sugar-free instant vanilla pudding
2 cups skim milk
1 tsp. coconut extract
1 Tbs. coconut flakes
In a medium mix pudding and milk. Stir well.
Stir in coconut extract and coconut.
Evenly spoon the mixture into 4 dessert dishes.
Ami in Ohio Sb-diet-plan
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Cream Cheese and Lemon Macaroons
Makes 20
1 cup unsweetened coconut 12.2 gr
2 Tbsp. Da Vinci sugar free hazelnut syrup or 4 pkts.Splenda 4.0 gr
1/2 cup whipping cream 3.3 gr
1/2 tsp. vanilla
4 Tbsp. cream cheese, at room temperature 2.0 gr
1 egg 0.6 gr
1/4 cup macadamia nuts, finely chopped (optional) 4.6 gr
1/2 tsp. lemon zest 0.1 gr
Preheat oven to 350 F.
Combine the coconut, syrup or Splenda, whipping cream and vanilla. Let sit for one hour. Stir in the cream cheese until blended, then the egg. Mix well. Stir in the macadamia nuts and lemon rind.
Drop by level tablespoons, into macaroon shaped mounds, on a parchment lined cookie sheet, 2-inches apart. Bake for approximately 15 minutes, until the tops are lightly speckled with brown.
Total carbohydrates (with macadamia nuts): 26.8 Per cookie: 1.34
Total carbohydrates (without macadamia nuts): 22.2 Per cookie: 1.11
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SB-diet-plan
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Cocoa Low Carb Desssert - Low Carb Dessert Recipes
Walnut Macaroon Cookies
2 cups Walnuts (24)
3 Egg Whites (0)
3 Tbs. Unsweetened Coconut Flakes (12)
1/2 tsp. Coconut cake flavoring
1/2 cup sweetener (any equivalent of 1/2 cup sugar)
Process Walnuts (blender, food processor or the ever ready coffee
grinder),
add coconut flakes after the walnuts are processed and blend well. In
a
separate bowl whip Egg Whites into fluffy peaks, then beat in Coconut
Flavoring and sweetener. Carefully combine nut mixture with egg
mixture.
Blend well. Using a small scoop or spoon, place 30 to 36 small mounds
of
mixture on a pam coated cookie sheet. Bake in a preheated 350 degree
oven
for fifteen minutes. Serve warm or cool.
I estimate each cookie to have the following:
53 calories: 1 carb, 1 protein, 5 fat
As soon as they are cooled, I place mine in a crystal cookie jar --
they seem to develop a nice moistness.
More Low Carb Recipes
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SB-diet-plan
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Coconut Cake
Ingredients:
1 cup egg whites - (from approximately 8 eggs)
1 Tablespoon not/Sugar *
12 packets Splenda
1 oz. (1/4 cup) almond flour
4 oz. (1 3/4 cup) dried unsweetened ground or shredded coconut**
1 teaspoon sugar free vanilla extract
Preheat oven to 350°F.
Beat egg whites with not/Sugar, sweetener and vanilla until stiff. Fold in remaining ingredients as gently as possible. Place in preheated oven, turn off heat and bake overnight. (Note: ovens vary in the rate at which they lose heat - or whether you peek - so, if it comes out too moist, give it more time at no more than 300°F and next time, allow it to bake for a few minutes before turning off the oven.) If you're in a hurry, bake at 300°F until firm. Keep cake under refrigeration (it doesn't have any sugar to protect it from spoiling.)
* not/Sugar (an Expert Foods product) is available from The Low Carb Connoisseur. Cake will work without this ingredient, but will not rise as well or have as rich a texture.
** Ground or shredded unsweetened coconut can usually be found in health and specialty stores (don't use the sweetened stuff found in the grocery baking aisles!) If you cannot locate it, increase the almond flour to compensate and use 1 teaspoon coconut extract instead.
Makes 16 servings. 2.4 grams of carbohydrate per serving.
Contents copyright © 1999 — 2005 Low Carb Luxury, Inc. All rights reserved.
http://www.lowcarbluxury.com/recipes/recipe-cake05.html
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Coconut Macaroons
Ingredients:
1 cup shredded coconut - unsweetened
7 packets Splenda
2 egg whites
1/2 cup heavy cream
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract
Mix cream with sweetener and extracts. Add coconut and mix well. Let stand for 1 hour. If mixture feels dry to the touch after 1 hour, add a little more cream.
Preheat oven to 350°F.
Whip egg whites until peaks form. Fold into coconut. Using a teaspoon, place a small amount of coconut mix onto a well greased cookie sheet, repeating to make approximately 16 cookies. Bake until slightly browned (usually 12-15 minutes). If tops have not browned in 15 minutes, you can place them under the broiler for a few minutes (watch them carefully!) Allow to cool before serving.
Makes 16 cookies. 1.9 carbs per cookie.
http://www.lowcarbluxury.com/recipe...e-cookie03.html
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CHEWY COCONUT MACAROONS
1/3 cup almond flour, about 1 1/3 ounces
1/4 teaspoon baking powder
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
3/4 cup granulated Splenda or equivalent liquid Splenda
1 tablespoon butter, melted
2 2/3 cups unsweetened coconut, about 7 1/2 ounces
Mix together the almond flour, baking powder and salt in a small bowl; set aside. In medium bowl, beat together eggs, vanilla and almond extract until foamy. Gradually beat in Splenda. Blend in butter. Gradually add dry ingredients; mix well. Fold in coconut and mix until completely moistened.
Drop mixture by rounded tablespoons onto parchment-lined baking sheet. They can be close together since they do no spread while baking. With moistened fingers, gently press the mounds of coconut to shape and compress slightly. Bake at 325º for 13-15 minutes, checking before the minimum time. You want them well-browned around the edges, but not burnt.
Makes about 45 macaroons
Can be frozen
With granular Splenda:
Per Serving: 44 Calories; 4g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
With liquid Splenda:
Per Serving: 43 Calories; 4g Fat; 1g Protein; 1.5g Carbohydrate; 1g Dietary Fiber; .5g Net Carbs
These are pretty tasty, but very fragile. They are more crumbly than chewy. I wonder if soaking the coconut first in a little water would make a more moist chewy cookie.
http://users3.ev1.net/~fontlady/che..._macaroons.html
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COCONUT CRISPS
1 ounce almond flour
2 ounces unsweetened coconut, ground fine *
1/8 teaspoon salt
2 tablespoons granular Splenda or equivalent liquid Splenda
1/8 teaspoon vanilla
1 egg white
Mix all ingredients well in a small bowl. Everything should be moist and the dough should hold together. Drop dough by teaspoons onto parchment or silicone lined 12x17" baking sheet. Roll each piece of dough into a ball. I used a 1 teaspoon cookie scoop and skipped the rolling into a ball step. Cover the balls with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the crackers have been shaped.
Bake at 325º for 15-20 minutes, or until golden brown. You want them nice and brown, but don't let them get too dark or they'll taste burnt. It's ok for the centers to be a bit lighter than the outer edges, but they should not be pale.
Makes about 20 cookies
Can be frozen
* I ground mine in my mini food processor until it looked like coarse meal.
Per 2 Cookies: 72 Calories; 7g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
I like these crispy cookies. At first I was afraid to let them get too brown, but then I decided to put them back into the oven until they were brown all over. Just be careful not to let them get too dark. I may try making an all coconut version (no almond flour) sometime and see if they'll have a little more coconut flavor.
http://users3.ev1.net/~fontlady/coconut_crisps.html
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LISA'S COCONUT MERINGUE COOKIES
2 large egg whites
1/8 teaspoon cream of tartar
8 teaspoons granular Splenda
1/4 teaspoon almond extract
1 1/2 tablespoons unsweetened coconut
Beat egg whites and cream of tartar until foamy. Add Splenda and beat until glossy and stiff, but not dry. Add extract and beat briefly. Fold in coconut. Drop by 25 spoonfuls onto a non-stick baking sheet that has been sprayed with cooking spray or lined with parchment paper. Bake at 250º 1 hour. Turn off oven and leave cookies in oven until completely cooled. Store in airtight container and they should stay crisp up to 1 week.
Makes 25 cookies
Per 5 Cookies: 20 Calories; 1g Fat; 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
These came out very light and crispy, but not the same texture as regular sugar meringues. As you can see in the photo, they also come out very yellow instead of the usual white color. I can only guess that it's the Splenda that causes it.
http://users3.ev1.net/~fontlady/coc...ue_cookies.html
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EASY LO-CARB BLENDER COCONUT CREAM PIE
4 eggs
1/4 cup butter, softened
1 cup granular Splenda or equivalent liquid Splenda
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cups heavy cream
1 cup Angel Coconut, double batch
1 teaspoon vanilla or pineapple extract, optional *
Place all ingredients in a blender and blend until smooth. Pour into a buttered 10-inch pie plate. Bake at 350º for 45-60 minutes (see my comments below). Bake less time for a more custardy pie and longer for a more cake-like pie.
Makes 8 servings
Can be frozen (see note below)
* I used 1/2 teaspoon of each.
NOTE: You can freeze the pie, but it will come out much softer and more fragile after thawing. It will go from being very dense and cheesecake-like to a little more creamy.
With granular Splenda:
Per Serving: 389 Calories; 38g Fat; 5g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per Serving: 377 Calories; 38g Fat; 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
After 45 minutes and the top was getting very brown, and it tested done with a knife, so I removed it from the oven. It's more like a coconut custard pie than a cream pie, but perhaps it would come out more firm after baking for an hour. I was afraid that the top would burn if I baked it longer though. I might try lowering the oven temperature after 45 minutes next time and see what happens.
The flavor is very nice and reminds me a little of pineapple upside down cake, especially the brown crusty parts. I highly recommend using some pineapple extract in it if you like that flavor. Rather than use dry unsweetened coconut, I decided to use Angel Coconut because it's more moist. I'm not sure what the baking powder does in this recipe because it's basically a custard and custards don't usually have baking powder in them. I liked this pie and I think it's good enough to make again and try for a more cake-like texture by baking it longer.
UPDATE: After chilling for several hours, the pie firmed up quite a bit and is no longer like custard. I'd say it's kind-of-sort-of-almost the texture of a cheesecake with chewy bits of coconut in it. I don't think I'll bake it any longer than 45 minutes the next time I make it because I see now that it's a little crumbly. I think that if it baked longer, and became dryer, it might fall apart too much.
http://users3.ev1.net/~fontlady/eas...t_creampie.html
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COCONUT CREAM PUDDING
1/2 cup heavy cream
1/4 cup sugar free coconut syrup (Da Vinci or Torani)
1/4 cup water
1/4 teaspoon salt
3 tablespoons unsweetened coconut
1 drop yellow food coloring
1 teaspoon xanthan gum
1 egg yolk
1 teaspoon butter
1/2 teaspoon vanilla
1 tablespoon unsweetened coconut, toasted
In a medium microwaveable bowl, whisk together the cream, syrup, water, salt, 3 tablespoons coconut and yellow coloring. Gradually dust xanthan gum over the surface and briskly whisk in; repeat until all xanthan gum in blended in. Whisk in egg yolk. Microwave on HIGH 2-3 minutes, until thick, stirring every minute. Whisk in the butter and vanilla. Divide between 2 dessert dishes and sprinkle toasted coconut over the top; chill.
Makes 2 servings
Per Serving: 322 Calories; 33g Fat; 3g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
Per Batch: 645 Calories; 66g Fat; 7g Protein; 12g Carbohydrate; 6g Dietary Fiber; 6g Net Carbs
I made this recipe after trying the Vanilla Pudding recipe and discovered a slightly easier method. There's no need to beat the egg yolk separately and add hot pudding to it. It works just as well to beat in the yolk at the beginning when everything is still cold. This coconut version is nice for those who can't get liquid Splenda. You get the same carb savings by using sugar free syrup. I've never tried it, but banana flavored syrup might be nice in this as well or half banana and half coconut syrup. Don't use more than the 1/4 cup, though, or it will be too sweet. I also found that 1/4 teaspoon of salt was too salty in the Vanilla Pudding but it was necessary for the coconut pudding. I think the extra salt helps bring out the flavor of the coconut.
http://users3.ev1.net/~fontlady/coc...am_pudding.html
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ok..I am done for now...hope you find something good!
Chari
One resource...
lol to be honest I prefer having somebody deliver it to my door rather than driving all over the place looking for it. 
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