Toasted Pecan Chocolate Swirl Cheesecake

6 oz (1 1/2 cups) pecan halves, chopped
2 Tbsp butter, softened
1 envelope unflavoured gelatin
1 cup cold water, divided
2 pkgs (8 oz each) cream cheese, softened
1 tsp vanilla extract
2 oz unsweetened chocolate, melted and cooled
Fresh berries and pecans, optional
12 pkts Splends

Preheat oven to 400.
Butter 9" springform pan.
In medium bowl combine pecans, 6 packets AS and butter.
With hands, press pecan mixture into bottom and 1" up sides of pan.
Bake until golden, 10 minutes.
Let cool completely.
In small saucepan, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute.
Stir over low heat until gelatin is dissolved.
With mixture on high speed beat cream cheese and remaining AS until smooth.
Reduce speed to low; gradually beat in gelatin mixture and remaining cold water until smooth. Reserve 1 cup cream cheese mixture.
Pour remaining cream cheese mixture into crust.
Place reserved cream cheese mixture back in mixing bowl.
With mixer on low, gradually beat chocolate into cheese mixture.
Dollop chocolate mixture on top of cheesecake; swirl with knife.
Chill 3 hours.
Garnish with berries and pecans, if desired.
Makes 8 servings; 8 g. carbs per serving.

Desserts

Desserts are special treats for special occasions. They help us stay on track when we need a lift, but they are not the centerpiece of our way of eating.Most of these desserts contain some form of artificial sweetener. If you are sensitive to AS, please take this into consideration. AS has also been blamed by some people for causing stalls in weight loss.

Sugar Twin and Splenda are both heat-stable, as is Stevia; Equal is not. Those of you who live in Canada may find Sugar Twin made with cyclamates, in either white or brown sugar substitute; this product is not available currently in the United States.

If you choose to substitute a different AS for the one named in a recipe, your results may vary. You may need to adjust the proportions to achieve the desired sweetness. You may find that combining two different forms of AS will give a better flavor than simply increasing the amount used.

SPICE MUFFINS

3/4 C. SOY FLOUR
1/2 C. + 1T. WATER
1 T. BAKING POWDER
1/4 TSP. NUTMEG
DASH SALT
1 1/2 TSP. BUTTER
3 EX. LARGE EGGS
1 1/2 TSP. VANILLA
1/4 C. HEAVY CREAM
SWEETENER TO = 6 T. SPLENDA

PREHEAT OVEN TO 400.
COMBINE SOY, BAKING POWDER, AND SALT; SET ASIDE.
BEAT EGGS THOROUGHLY, THEN ADD CREAM, WATER, NUTMEG, EXTRACTS, AND SWEETENER.
SOMETIMES I JUST USE WHATEVER SPICES I HAVE -CINNAMON, CARDAMOM, ALLSPICE.
SIFT IN SOY MIXTURE AND BEAT TILL SMOOTH.
TEXTURE IS VERY THIN, ALMOST LIKE THIN SOUR CREAM, SO DON'T PANIC!
GREASE 12 MUFFIN CUPS OR USE PAPERS.
DIVIDE BATTER INTO TINS, AND TOP WITH EXTRA SWEETENER AND CINNAMON IF DESIRED (I DO!).
BAKE 17-20 MIN. OR UNTIL DONE.
STORE IN PLASTIC BAG WHEN COOLED, IN THE FRIDGE.
GREAT REHEATED IN THE AM IN THE MICROWAVE WITH A THICK PAT OF BUTTER OR CREAM CHEESE. MAKES 12 @ 2.6 G CARB EACH

Pumpkin Bars

3/4 c. almond flour
3/4 t. salt
1/2 c. baking soda
1/2 t. nutmeg
1/2 t. cinnamon
2 eggs
1 c. brown sugar twin
2/3 c. canned pumpkin
1/4 c. cooking oil
1/2 c. chopped nuts

In bowl beat eggs and brown sugar twin. (Splenda may be substituted)
Add oil and mix until combined.
Then add the sifted dry ingredients together with the pumpkin and nuts.
Pour in 1/4 sheet (12" x 8") greased baking pan.
Bake at 350 degrees for 30 minutes.
Cool. 5 minutes.
Remove from pan and cut into 2" x 4" rectangles.
Frost, if desired, with Cream cheese sweetened with brown sugar twin or splenda. You could add some cinnamon to the frosting, too.

Rani's Biscuits

Preheat oven to 425 degrees.
Whisk together to aerate:
1 cup plain protein powder (I use MLO Hi-Protein brand)
1/2 teaspoon baking powder
1/4 teaspoon salt
Cut in until dispersed and about the texture of corn meal:
3 tablespoons butter
Add in:
1/4 cup sour cream
2 tablespoons cream
2-4 tablespoons water (will vary according to the brand of protein powder you use and the humidity)

Stir with a light touch until the dough forms a ball.
About 30 seconds should do it.
Lightly "flour" or counter or pastry board with protein powder.
Pat the dough out to about a 1/2" thickness (for shortcake) or 1/4-1/3" thickness for biscuits.
Cut out with a glass or biscuit cutter.
Bake on a greased cookie sheet for 10-12 minutes, or deep fat fry and sprinkle with Splenda or Brown Sugar Twin.
24 grams carbohydrates for the entire batch.
Created by Rani Merens

PUMPKIN MOUSSE

2 ENVELOPES OF UNFLAVORED GELATIN
1/4 C. WATER
2 CUPS HEAVY CREAM
1Tbsp.VANILLA EXTRACT
1/8 TSP. STEVIA POWDER
2 PACKETS OF SWEET N LOW
1 1/2 CUPS OF CANNED PUMPKIN PUREE (UNSWEETENED)
1 TSP. CINNAMON
1/2 TSP GROUND NUTMEG OR MACE
1Tbsp. BOURBON (OR BOURBON FLAVORING, WHICH YOU CAN GET AT WWW.SPICESETC.COM)
GARNISH: A DUSTING OF GROUND NUTMEG OR MACE

SPRINKLE THE GELATIN IN A BOWL OF WATER.
LET STAND TWO MINUTES, THEN MICROWAVE FOR 40 SEC.
IN A SMALL SAUCEPAN, WARM 1 CUP OF THE CREAM WITH THE VANILLA UNTIL IT BUBBLES.
STIR IN THE PUMPKIN AND COOK FOR 3 MINUTES.
ADD SWEETENERS, SPICES, AND BOURBON, STIRRING THEM INTO THE GELATIN.
BEAT THE REMAINING CREAM AND FOLD IT INTO THE PUMPKIN MIXTURE. S
COOP INTO SERVING GLASSES OR BOWLS.
COVER AND REFRIGERATE UNTIL READY, UP TO 6 HOURS.
SPRINKLE ON SOME MACE AS A GARNISH. SERVES 6-8