I’ve had my own simple recipe for peach cobbler for years, but now that I pay more attention to the things that I’m eating, I’ve had to change things up once again. I was craving peach cobbler this weekend, and decided to give it a try with my low-carb baking mix (instead of flour), and almond milk rather than cow’s milk. The cobbler turned out a bit less “fluffy” than its flour/milk counterpart, but the flavor was really good and it didn’t bother my allergies. THIS was a huge success in and of itself!
- 1 cup low-carb baking mix (substituted for white flour)
- 1 cup sugar (or Truvia – look up conversion)
- 1 cup almond milk (substituted for cow’s milk)
- 1 tbsp. vanilla extract
- 1 tsp. baking powder
- 1 can peaches, in lite syrup
- Preheat oven to 350 degrees
- In mixing bowl, whisk together dry ingredients: low-carb baking mix, sugar, baking powder
- Add in wet ingredients: milk and vanilla
- Pour this batter into a square baking dish, sprayed with non-stick cooking spray
- Add peaches – just pour, or spoon, from the can all throughout the batter; pour syrup in as well, if extra peachy flavor is desired
- Bake for 45 minutes, then check – crust should be golden brown and bubbly
- If not ready, bake for 15 additional minutes and check again
Last year during Hanukkah, we were trying to teach our youngest some of the traditions of the holiday, along with stories, games, and food. We had been eating a very low-calorie and low-carb diet for a couple of months prior to that, so we were perplexed as to how we could make traditional Hanukkah fare: Potato latkes. Well, we found a recipe on Real Simple’s website for latkes that you bake, rather than frying in oil – yay! Here are the stats (per serving):
- Calcium: 5 mg.
- Calories: 50
- Carbs: 8 g.
- Cholesterol: 18 mg.
- Fat: 2 g.
- Fiber: 1 g.
- Protein: 1 mg.
- Sodium: 104 mg.
- 1 tbsp. canola oil
- 1 large pkg. shredded hash browns (or you can make your own, using 5 medium Yukon gold potatoes)
- 1 med. red onion, finely chopped
- 1/4 cup flour
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 eggs, lightly beaten
- Applesauce and sour cream, for serving
- Heat oven to 450 degrees; spray baking sheets and set aside
- Place the thawed hash browns in a large bowl with the onion, flour, salt, pepper, eggs, and tbsp. of oil. Toss to mix well
- Drop by rounded tablespoons onto baking sheets and press lightly to make patties
- Bake 10 minutes or until golden brown on the bottom; turn the latkes with a metal spatula and rotate the baking sheets. Bake another 5 minutes or until golden
- Transfer to a platter and serve with the applesauce and/or sour cream
This is a recipe that we found this past Thanksgiving, posted online by Hungry Girl. We had been fiercely dieting and losing weight, and didn’t want to blow it when confronted with all of the holiday foods from Thanksgiving to Christmas. So we found a recipe to a crustless pumpkin pie, and then we tweaked it to be able to use Truvia rather than sugar or Splenda. Here are the stats (per serving):
- 65 calories
- <0.5g fat
- 81 mg. sodium
- 12g carbs
- 1g fiber
- 7g sugars
- 5g protein
- Points value: 1
- 1 (15 oz.) can pure pumpkin
- 1 (12 oz.) can evaporated milk, reduced fat or fat-free
- 1/2 cup fat-free liquid egg substitute (like Egg Beaters)
- 18 packets Truvia sweetener
- 2 tsp. pumpkin pie spice
- Fat-free Cool Whip
- Preheat oven to 350 degrees
- Combine all ingredients in large bowl or mixer and mix thoroughly
- Place mixture in a baking dish (8″ x 8″ works well) sprayed lightly with nonstick spray; bake for 45 minutes (it will remain a little soft, like pie filling)
- Once ready to serve (it’s delicious eaten hot or cold), cut into 9 pieces.
- Spoon Cool Whip on top and serve. Store leftovers in the refrigerator.