Almond Thumbprint cookies

They have these cute little cookies with jam filled centers at my local grocer. I looked at them fondly as I walked by the display, then a magical word hit me "frangipane!!I" - it's a sweet almond paste that I can whip up with no trouble -and I bet it makes AWESOME cookies! That's a bet I won! Here's how you do it!


Makes about 30 cookies

Ingredients:
2 cups almond meal (or ground almonds)
2 large eggs
1/2 tsp almond (or vanilla) extract
2 tbsp flour
8 tbsp melted butter
2 cups Splenda Granular (or equivalent sweetener of choice)


Sugar Free Preserves (for centers)

• In a large bowl, mix all the ingredients except the preserves/jelly, unril completely combined.
• Wrap in plastic wrap
• Chill completely - at least 1 hour in the refrigerator - preferably overnight
• Preheat oven to 350 F
• Form cookies.  I used a small cookie scoop for uniform size and pressed the balls out with a fork for the cross hatch design
• Using your finger or thumb, make a depression in the middle of each cookie
• Microwave a small quantity of preserves or jelly and use a spoon to drizzle into the depressions.
• Bake at 350 10-14 minutes util bottoms and edges begin to brown
• Allow to cool completely (if you can wait that long!)

Cook's Notes:
Store in a sealed container. Best if eaten within 3 days (that's how long until they were all gone at my house!)
I used Smucker's Sugar Free Strawberry Jelly, but the apricot and orange marmalade are equally delicious. Experiment!

Vanilla Wafers

If you visit the South you'll discover that the world's greatest treat is banana pudding.  Properly made it is cold, smooth, sweet with hints of crispy vanilla wafers.  It's also a huge carb and sugar fest that should be avoided like the plague by bariatric patients,  It's been 5 years since I ate any - and I REALLY wanted some, making it imperative that I remove the sugar.  Jell-0 gives me sugar-free pudding, but nature refuses to make sugar-free bananas so I'll let them slide..  That means I have to see what I can do with those crispy little flavor bombs called Vanilla Wafers.  

They weren't pretty, but they were sweet and crispy and they hit the spot when I buried them in creamy vanilla pudding with slices of ripe banana

• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 3/4 cup granulated Splenda
• 1 large egg, at room temperature
• 2 tablespoons pure vanilla extract
• 1 cup almond flour
• 1/4 cup all purpose flour
• 3/4 teaspoon baking powder
• Pinch of fine salt

Using a stand mixer, cream the butter and Splenda on medium speed until fluffy, about 2 minutes. 
Scrape down the bowl and add the egg and vanilla and mix until smooth, about 2 minutes. 

In a separate bowl, combine the almond flour, baking powder and salt. 
Add the dry mixture to the butter mixture. 
Reduce the mixer speed to low and mix until just combined, about 30 seconds. 

At this point if the dough feels warm, refrigerate it until chilled, about 15 minutes. 
When the dough feels cool to the touch, scoop out teaspoon-size balls and drop them on the prepared baking sheets. 

The dough should yield about 4 dozen balls. 

Bake at 350 F until golden on the top shelf in your oven, 12 to 15 minutes. 

Let cool.

Cook's Notes: 
Be sure your almond flour is VERY fine.  I run mine through the food processor to get the finest possible texture - particularly if I have almond MEAL in the pantry..
I returned mine to the oven after I turned it off to allow them to get very crispy as the oven cooled,

--dave---
The Bariatric Food Dude

Hazelnut Mocha Protein Pavlova

Pavlova is a meringue cake that has a light and delicate crisp crust and a soft sweet center. This lovely dessert is typically served with softly whipped cream and fresh fruit. There is a long standing debate about whether New Zealand or Australia invented this dessert, which has yet to be resolved. What we do know is that the name, Pavlova, was chosen in honor of the Russian ballerina, Anna Pavlova, who toured both New Zealand and Australia in 1926. 

A Pavlova is a meringue, and it is important when making any meringue that the egg whites reach maximum volume, so make sure your mixing bowl and whisk are clean and free of grease. Since we need just the whites of the eggs, the eggs will need to be separated. It is easier to do this while the eggs are still cold. Once separated, cover the egg whites and let them come to room temperature before using (about 30 minutes). Cover and refrigerate the egg yolks for another use. 

Hazelnut Mocha Protein Pavlova 

Nutrition Facts 
Servings 8 

Amount Per Serving 
Calories 132 
Total Fat 2.8g 
Saturated Fat 1.1g 
Trans Fat 0.0g 
Cholesterol 4mg 
Sodium 150mg 
Total Carbohydrates 4.7g 
Dietary Fiber 1.3g5% 
Sugars 2.6g 
Protein 23.1g 


For the meringue: 
6 egg whites 
1 1/3 cups Splenda Granular 
8 tsp cocoa powder 
1 tbsp instant coffee 
1/4 cup roasted hazelnuts, chopped 

For the filling: 
2 cups Greek Yoghurt   
1/4 cup roasted hazelnuts, chopped 
4 scoops high quality chocolate protein shake mix 
1 tbsp instant coffee 
1/4 cup Splenda Granular (or to taste) 

For the topping: 
Fresh raspberries or strawberries 
Sugar Free Chocolate syrup (optional) 


On parchment paper draw four 9 inch diameter circles and place onto baking trays. 

In a large metal or glass bowl, using an electric mixer, whisk the egg whites and 1/3 of the Splenda until thick and fluffy. 

While whisking at full speed gradually add the rest of the Splenda. When all of the Splenda has been added the mixture should be very thick with a silky texture. 

Gently fold in the cocoa powder and instant coffee. 

Using a large piping bag, start at the centre of the circles and pipe outwards in a spiral motion until you get to the edge of the circle. 

When all 4 circles are piped sprinkle hazelnuts gently over each one and SLOWLY cook the meringue in a very low oven (200 - 225 F) for about 2-2 ½ hours, until crisp. 

For the filling, mix the remaining hazelnuts, chocolate protein shake mix, instant coffee, Splenda and Greek Yogurt together. 

To serve, layer the meringue circles with the chocolate, coffee, nut and yogurt mixture then garnish with fresh berries.  Optionally, drizzle the top and sides with sugar free chocolate syrup. 

Cook's Notes:  Don't try to whip egg whites in a plastic bowl.  The plastic absorbs oils from previous uses and won't allow the whipped mixture to reach its full potential. 
Try finely chopping your favorite protein bar into the filling for added texture/flavor. 
For individual servings, try piping meringue into 3 or 4 inch circles.

Pumpkin Custard

This desert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor without the crust. I like to make the custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. 


Pumpkin Custard 

Nutrition Facts 
Servings 6 

Amount Per Serving 
Calories 101 
Total Fat 6.3g 
Saturated Fat 3.5g 
Cholesterol 69mg 
Sodium 234mg 
Total Carbohydrates 7.3g 
Dietary Fiber 1.8g 
Sugars 2.5g 
Protein 3.7g 


1 can (15 ounces) solid-pack pumpkin 
2 eggs 
1 cup half-and-half cream 
2/3 cup Splenda Granular 
1-1/2 teaspoons pumpkin pie spice 
1/2 teaspoon salt 
1 Tbsp vanilla extract 
2 Tbsp Maple Syrup (sugar free if you have it) 


In a large bowl, combine all ingredients; beat until smooth. 
Pour into a greased 8 X 8 baking dish. 
Place inside a 13 x 9 baking pan; pour hot water around to a depth of 1 in. 
Bake, uncovered, at 350° for 60 minutes or until a knife inserted near the center comes out clean. 
Serve warm or chilled; top with whipped cream and cinnamon if desired. 

Store in the refrigerator. 

Cooks Notes: Custard should be firm. If the custard is watery run back into the oven and check again at 10 minute intervals. 
For a crunchy topping, Scatter top with pecans or slivered almonds for the last 30 minutes of baking time.

Bariatric Black Bean Brownies

Once again I take inspiration from Susan Maria Leach at Bariatric Eating. Her recipes are are inspired and the bariatric specialty products they sell are without compare. I HIGHLY recommend the Peanut Butter Cookie protein!!

As I've said here before, I can't abide even the mild bitterness I get from Truvia, which was in the original recipe, and other stevia based sweeteners, so Splenda is my sweetener of choice. Now that I've made SEVERAL batches of these I've performed a few tweaks for my own taste, most of which you'll see in the Cook's Notes section below.

Makes 16 2X2 squares

Nutrition Facts

Serving Size 38 g

Amount Per Serving

Calories 128 Calories from Fat 46

% Daily Value*

Total Fat 5.2g 8%

Saturated Fat 3.0g 15%

Cholesterol 38mg 13%

Sodium 106mg 4%

Potassium 385mg 11%

Total Carbohydrates 16.1g 5%

Dietary Fiber 3.7g 15%

Sugars 3.2g

Protein 5.9g

Vegetable cooking spray
One, 15 ounce can black beans, well rinsed & drained
1 cup Splenda Granular (or equivalent sweetener of choice)
3 tablespoons butter, melted
1 teaspoon vanilla (I always use more!)
3 eggs
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt (or less)
1/2 cup chopped sugar free or dark chocolatePreheat oven to 350F

Spray an 8 x 8 inch baking dish with vegetable oil cooking spray.

Puree the black beans in food processor until smooth.

Scrape down sides and add sweetener, butter, vanilla and one egg.

Process until VERY smooth.

Scrape down sides and add 2 remaining eggs, cocoa, baking powder, salt and chopped chocolate. Add optional coffee powder at this point.

Process until well blended, scraping down sides and processing to a creamy batter.

Pour batter into prepared pan.

Stir or swirl in optional add-ins (nuts, etc..) at this point

Bake until toothpick inserted 2 inches from center tests done, 18 to 25 minutes. (I hit 22 minutes in my oven for a moist brownie. Your mileage will certainly vary)

Cool completely before cutting into two-inch squares.

Cook's Notes: 

• Be sure your black beans are VERY dry.. Spread them on paper toweling to adsorb the moisture from rinsing.
• You can enhance the chocolate flavor by adding a teaspoon of instant coffee or espresso powder. The original recipe recommends a packet of Starbuck's Via. For my taste it was just a little too bitter..
• If you prefer Truvia Blend sweetener (the one in the bag), use 1/2 cup instead of the Splenda.
• This makes a light, airy brownie. If you want a denser texture use less baking powder.
• Instead of the chopped dark chocolate you can also use mini bittersweet, semi sweet chips or sugar-free chips
• Optional add-ins: Chopped pecans, walnuts, macadamia or hazelnuts - and/or swirl in melted No Sugar added fruit preserves (Strawberry, raspberry or orange marmalade)
• Serving Suggestion: bake half as thick in a 9 X 13 pan. After cooling, remove half and spread softened No Sugar Added ice cream over remaining half to make a bottom layer, top with removed half, wrap tightly and freeze until solid. Bariatric Ice Cream Sandwiches!! Drizzle with sugar-free chocolate sauce before serving!!

Sugar Free Lemon Curd

It's winter..  It's cold... I'm grumpy...  It gets dark early...  BLEHHHHH!!  

I need something bright and sunny!  Something to remind me of warm summer days.  I need some LEMON CURD!!

It's the perfect addition to SO many things.  Dollop on top of my morning yogurt.  Spread it on whole grain toast or sugar free angle food cake.  Drizzle it over Sugar Free Cheesecake - or, my particular favorite..  get a spoon and find a quiet corner where the two of us can be alone...


Sugar Free Lemon Curd

Serves: 1 cup

½ cup Meyer lemon juice (Fresh squeezed are great, but bottled will work)
⅓ cup Splenda Granular
2 large eggs
2 large egg yolks
6 tbsp of butter cut in to cubes and kept cold

Whisk the lemon juice, sweetener, eggs and egg yolks together in a cold saucepan.

Turn the heat up to low and add the butter a little at a time, stirring continuously.

There are eggs in this mixture! Too much heat will give you lemony scrambled eggs.  This is all about heat control, so I move my pan on and off the heat for short periods - always whisking.

Once all the butter has melted, turn the heat up to medium-high.
Continue to whisk until it thickens. When it is done is should coat the back of a spoon and be about he consistency of the conditioner you use on your hair!!

Remove from heat and pour through a mesh strainer to remove any scrambled egg.

Store in the refrigerator.

Cook's Notes:

• The original recipe calls for ⅓ cup of sugar, please adjust your sweetener accordingly. That's 8 yellow Splenda packets or 2 Tbs + 2 tsp Truvia
• If you use regular lemons, you will want to add more sugar or sweetener. Meyer lemons have more natural sweetness. Bump the amount up to the equivalent of ½ cup.

Pumpkin Apple Butter

This is another adapted recipe from my friends at Bariatric Eating

Prep Time: 10 minutes Cook Time: 60 minutes 
Makes about 2 cups Serving Size: 2 tablespoons 

This is the taste of Fall on a spoon - and it is dead-simple! It is delicious swirled into your Greek yogurt with a few chopped walnuts or or pecans.  Perhaps smeared on a slice of whole wheat nutty grained toast or use to flavor your favorite vanilla protein shake.   I just like it on a SPOON!! And you can serve it to your friends or present it as a Holiday gift!

Ingredients: 

One, 15-ounce can Pure Pumpkin Puree 
One apple, peeled & grated  (or 1/2 cup no sugar added Apple Sauce)
 1 teaspoon molasses 
1/2 teaspoon vanilla 
1 1/2 teaspoons pumpkin pie spice 
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/8 teaspoon salt 
1 tablespoon lemon juice
1/2 cup water
------------------------
3/4 cup Splenda Granular

Stir together the pumpkin, apple, molasses, vanilla, spices, , lemon juice, water and salt in a medium saucepan. 
Bring to a boil over medium high heat. 
Reduce heat and simmer for 60 minutes, stirring occasionally, until thick and velvety. 

During the last 5 minutes of cooking stir in the Splenda (Splenda doesn't stand up well to long cook times), adjust your spices and add water a couple tablespoons at a time if needed to reach the preferred smoothness/consistency.

Store in covered container in the refrigerator for up to 2 weeks.  Mine is always gone before I can verify that!!

Cottage Cheese Ranch Dip

All the flavor and none of the guilt. Just hand me a spoon and step back... 

1 cup low fat Cottage Cheese 
5 Laughing Cow Garlic and Herb Wedges 
Fresh (or dried) Chives 
Fresh or Powdered Garlic (to taste) 
Salt and Pepper to taste 


Blend cottage cheese, Laughing Cow, salt, pepper and garlic in a food processor until smooth. 
Stir in chives. 
Refrigerate for 2 hrs. 

Serve with apple slices, celery sticks, bell pepper strips, etc...

Sugar Free Cheesecake

This was posted by my friends at Bariatric Eating (click the picture to go straight to the original recipe) and is truly one of the best cheesecakes I've ever eaten.

Ingredients

Crust
• One package Voortman's sugar free Oatmeal cookies
• 1 tablespoon butter
Filling
• Two, 8-ounce packages, Philadelphia Reduced Fat Cream Cheese
• 1/4 cup Truvia
• 1/2 cup Splenda
• 1 teaspoon vanilla extract
• ¼ cup Fage Greek yogurt - buy a 6 ounce container for this recipe as it is the best brand
• 2 large eggs
Fruit Topping
• 1/2 jar Smucker’s Sugar Free Cherry Preserves simmered with 10 ounce bag frozen pitted cherries and cooled to room temperature

Instructions

In food processor pulse 8 of the cookies until evenly ground. Add butter and pulse until mixture resembles damp sand. Transfer to springform pan or pie plate and press firmly on bottom using bottom of measuring cup. Place on a cooking sheet and set aside.

Preheat oven to 325 degrees.

In same food processor, wiped clean but not washed, blend the cream cheese, sugar replacers, vanilla and Greek yogurt until very smooth, scraping down sides and reblending until creamy. Add the eggs and process for 30 to 60 seconds until smooth. Scrape down bowl. Pulse again.

Pour into the crust and bake until sides are puffed, but center is set but still slightly jiggly, 35 to 45 minutes. Better to slightly under bake than over bake. I judge by gently moving the cookie sheet and watching the movement in the center of the cake.

Remove and cool to room temperature. Chill for 2 or more hours before cutting and serving with cherry topping.

Blender Cream Custard Pie

Sometimes you just need a pie. A rich custard to glide comfortably across your tongue and nestle gently in your pouch. This is the pie equivalent of the classic "dump cake." Just throw it all in your blender and whiz up a pie - it even makes its own crust! 

1/4 Cup butter 
4 eggs 
3/4 Cup Splenda Granular 
pinch salt 
2 cups 2% milk 
2 teaspoons vanilla extract 
1/2 cup almond flour 
1/8 teaspoon nutmeg 

Preheat oven to 350 F 

Butter a 9 inch pie pan 
Place all ingredients in blender or food processor and process until completely combined and nut flour is well hydrated. 
Pour mixture into pie pan 

Bake at 350 F for 45 minutes 
Cool 

Serve at room temperature or chilled 

Store in refrigerator 

Cook's Notes: I couldn't help it.. I substituted a few tablespoons of heavy cream for some of the 2% milk, just to make it richer. 
FOr individual servings you can bake it in small custard cups or ramekins. 
For variations on a theme, make this a coconut pie by adding 1 teaspoon coconut extract and 1/2 cup unsweetened shredded coconut (or finely chopped left over cooked spaghetti squash for MOCK coconut pie!)

Sugar Free Frozen Yogurt Pudding Pops

Bill Cosby was right..  Pudding Pops are Mmm-mmm good! (or is that Campbell's soup?) At any rate...  These are light and fluffy and cold and a little bit tart and simple and YUMMY - perfect for the summer!

This is really as simple as making instant pudding, so you gotta give it a try.

1 1/4 cup cold milk (I prefer skim, but use what you like/have)
2/3 to 3/4 cup yogurt (Greek if you have it)
1 1.4 oz package of Sugar Free Jell-0 (or other brand) Instant Pudding Mix (any flavor)
1-2 packets of Splenda (optional)

In a large bowl whisk the yogurt into the milk until it is dissolved and smooth.

Add Splenda if your yogurt is too tart.

Whisk in Pudding Mix.

Whisk vigorously for about 2 minutes.

If you don't have Popsicle molds you can pour pudding into kitchen sized paper cups and insert Popsicle sticks in the center of each.

Freeze well.

To serve:

Quickly dip paper cup into hot water to release, then munch into ecstacy...  Mmmm Good..  Mmmm Good...

Summer Chocolate Milk

OK..  I've gone crazy...  Who would drink chocolate milk in the heat of the summer?  You will after you read this recipe - and you'll share it with your friends and neighbors!!

This is a simple chocolate milk reinterpreted in a decadent form of rich  chocolate ice that slowly melts into almond milk deliciously flavored with vanilla. 

Chocolate ice 

• 1 cup unsweetened Almond milk
• 1/4 cup water
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon Splenda (or more to taste)
• 1 tablespoon instant coffee (optional) 
• 3 oz dark chocolate (66% or higher)

Vanilla  Almond Milk

• 3 cups unsweetened almond milk
• 2/3 cup Splenda (or equivalent sweetener)
• 1 vanilla pod

For the Chocolate Ice (12-14 cubes) 

Finely chop the chocolate and place in a heat proof bowl. 

Pour the almond milk and water in a saucepan, add sweetener, cocoa and optional instant coffee and mix thoroughly to avoid lumps. Bring to a boil over medium heat.

Remove from heat and pour the milk mixture over the chocolate, let it melt 5 minutes then stir gently with a wooden spoon until smooth and creamy.

Cool and pour into an ice cube tray and freeze. 

For vanilla almond milk

Pour the almond milk into a large saucepan, add sweetener and stir to dissolve.

Slit the vanilla pod in the center, scrape the seeds and put them in the pan.

Bring to a boil over medium heat then remove from heat. 

Let cool.

Refrigerate several hours or preferably overnight.

Hint:  Pre-packaged Vanilla Almond milk works just fine if you don't want to make your own.

To Serve

Place the chocolate ice in glasses (depending on the size of the glasses 3-4 ice cubes) and pour in the ice cold vanilla almond milk.

Cook's Notes:  

I used almond milk because I like it.  There is no reason you couldn't substitute your favorite milk of choice.

I rubbed the rims of my glasses with an orange slice and dipped them in a tiny bit of Splenda.

Experiment with spices to enhance the chocolate taste: coffee, pepper, chili, cinnamon...  all with dramatic effect...

Enhance this even more by serving the drinks with whipped cream (or sugar free Cool Whip) and shaved chocolate curls.  Turn it into a gourmet dessert by mixing almond milk with No Sugar Added vanilla ice cream for a creamy milkshake.

For those of you so inclined, there is the option of a splash of Kahlua to make the ADULT version.

Of course, stirring in a little unflavored or vanilla protein powder is always a great excuse to have something tasty to drink!

Candy Crunch Mousse

Inspiration strikes from many corners. This is a WLS riff on the recipe from the inside of the Cool Whip lid.


Candy Crunch Mousse
Serves 6

2 1.4 oz packages Sugar Free Chocolate Instant Pudding Mix
2 cups cold non-fat milk
1 8oz tub Sugar Free low fat Whipped Topping, thawed
2 Oh Yeah! Vanilla Toffee Fudge Protein bars (or your favorite), chopped and divided
1 oz dark chocolate (optional garnish)

Whip pudding mixes and milk with whisk for 2 minutes.
Stir in 1/2 of the whipped topping.
Add all but 3 Tbsp chopped protein bar
Pour into individual serving containers
Top with remaining whipped topping and chopped candy pieces.

Optionally top with chocolate curls

Cook's Notes: I've only made this with cow's milk as I am not lactose intolerant. As I remember, one of the "substitute milks" doesn't play well with instant pudding - I think it is soy - so avoid that combination.

---dave---
The Bariatric Food Dude

Spiced Parmesan Peanuts

There are a couple of things I believe in firmly. One is that peanuts taste great no matter what you put on them. The other is that everything tastes better with Parmesan cheese on it. Therefore, this recipe is sure to be a winner. Make sure you are cleared to eat nuts before you snack out on this tasty treat. 

Spiced Parmesan Peanuts

Nutrition Facts
Servings 8

Amount Per Serving
Calories 227
Total Fat 20.0g
Saturated Fat 3.0g
Cholesterol 1mg
Sodium 26mg
Total Carbohydrates 5.9g
Dietary Fiber 3.1g
Sugars 1.5g
Protein 9.9g


2 cups dry roasted salted peanuts
1 Tbs neutral vegetable oil
2 Tbs finely grated Parmesan cheese
1/2 tsp garlic powder (optional)

Preheat oven to 350 F.
Toss the peanuts with the oil and transfer to a large shallow baking pan.
Bake until warmed through, about 5 minutes.
Remove from the oven and immediately sprinkle with the Parmesan and optional other seasonings, stirring to coat the peanuts thoroughly.
Cool before serving.

Makes 2 cups

Cook's Notes: I buy the cheap nuts at the warehouse store and use this method to turn them into rock star snacks.
Garlic powder is just the beginning of and-on options. Try chili powder, or taco seasoning, or ranch dressing powder mix, etc...
I mix my Parmesan with the additional spices and run then through my spice (coffee) grinder to get it really fine. Note I DO NOT use this same grinder for coffee! YUCK!!

---dave---
The Bariatric Food Dude