Monday, March 28, 2011

Lo Carb: Dessert & Snack

I've been sharing so many great low-carb main dishes lately, but now it's time to share some snacks.

We went to a bday party over the weekend and didn't want to be tempted by the cake, so we brought our own chocolaty dessert. We've tried out a few different low-carb desserts, but not have really grabbed us until this great one from Deliciously Thin.

Peg's Ice Cream Reese Cup
  • 1 package sugar free chocolate instant pudding
  • 1 cup heavy cream
  • 1 cup ice water
  • 2 tablespoons peanut butter

Fill a mini muffin tin with small paper liners. Mix the pudding mix, heavy cream and ice water. Fill cups 1/2 full and then add 1/4 teaspoon peanut butter. Top with remaining pudding mix. Freeze until solid and then store in ziploc bag. Makes 24.

Per Serving (excluding unknown items): 42 Calories; 4g Fat (89.8% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.

We didn't use paper liners at all. They melt pretty fast so they can get your fingers messy, but it's well worth it.

I enjoyed a few low-carb snacks at the party too. One was a cheesy artichoke dip that I ate with carrot sticks and the other was a blue cheese crumble spread on celery. Here is that recipe.

Creamy Blue Cheese Celery
  • 1/2 package of cream cheese or low-fat neufachel cheese
  • 1 tub of blue cheese crumbles
  • seasoning (or onion or garlic) salt & paprika
Mix the cheeses and stir in a little of the salt. Spread on pieces of celery and sprinkle a little paprika on top. Double to be able to super stuff the celery. Fat free cream cheese doesn't work texture wise.

Diana is a crafty creative Midwestern work from home mama of 3. She enjoys playing with PhotoShop Elements, sewing & crafting, creating fun for family & friends, camping, and reading. She is the owner & operator of Custom Blog Designs.

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