Low Carb Dessert Recipe For The Grill

GRILLED SUMMER FRUIT WITH LOW CARB SYRUP

2 FIRM BUT RIPE PEACHES, HALVED, PITTED
2 FIRM BUT RIPE PLUMS, HALVED, PITTED
2 FIRM BUT RIPE NECTARINES, HALVED, PITTED
1 RIPE PINEAPPLE CLEANED, CUT INTO ½ INCH SLICES
1 PINT STRAWBERRIES, TRIMMED AND CUT IN HALF IF VERY LARGE
¼ CUP CHOPPED FRESH MINT LEAVES
1 LEMON, ZEST
1 LEMON, JUICED
½ CUP LOW CARB SIMPLE SYRUP * RECIPE FOLLOWS*
CANOLA OIL
RICOTTA CHEESE *OPTIONAL*


LOW CARB SIMPLE SYRUP- EQUAL PARTS WATER AND SPLENDA HEAT IN A SAUCE PAN UNTIL SPLENDA IS DISSOLVE, THAN COMPLETELY COOLED.

ADD LEMON ZEST, JUICE, AND MINT TO SIMPLE SYRUP.
BRUSH SIMPLE SYRUP ON ALL FRUIT. BRUSH OIL ON HOT GRILL AND GRILL ALL FRUIT.
ABOUT 3 TO 4 MINUTES ON EACH SIDE.
FRUIT WILL BE DONE WHEN WARM WITH GRILL MARKS BUT NOT TOO SOFT. CUT FRUIT IN CHUNKS AND PLACE IN LARGE BOWL AND DRIZZLE SOME LOW CARB SYRUP MIXTURE OVER AND TOSS TOGETHER AND SERVE

* OPTIONAL* ADD 1 OR 2 TABLESPOON OF RICOTTA CHEESE TO BOWL OF MIX GRILLED FRUIT THAN DRIZZLE LOW CARB SYRUP MIXTURE OVER AND SERVE

Low Carb Almond Biscotti

Low Carb Dessert Recipe - Almond Biscotti

Servings: 48

Ingredients:

16 oz blanched almonds

1 cup soy flour

1 tsp salt

1 tsp baking powder

2-1/2 tsp ground cinnamon

1 cup peanut oil

1 cup Splenda

3 large eggs

1 tsp vanilla extract

1 tsp orange extract

Instructions:

Preheat oven to 325°F-160°C.

Measure out 1 cup of almonds and set aside.

In a blender (not food processor), process the rest of the almonds to make flour. Put the almond flour in a bowl, and add the soy flour, salt, baking powder and cinnamon. Mix the dry ingredients together and set aside.

In a large mixing bowl, blend the oil and Splenda. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and orange extracts, mixing well. Add the dry ingredients to the oil mixture, blending well. Add the reserved sliced almonds. This will make oily soft dough.

Divide the dough into four sections, and form each section in a small loaf approximately 2 inches 50mm wide and 1 inch 25mm high. Put the loaves on a large greased cookie sheet (I lined mine with foil for easy clean up).

Bake at 325 degrees for about 40 minutes.

When the loaves are done, remove from oven, and reduce the oven's temperature to 200 degrees. Take the loaves off the cookie sheet and put them on a cutting board. Using a sharp knife, slice each loaf into about a dozen pieces, about 1/2-3/4-inch 12-20mm thick. Put the slices back on the cookie sheet, cut sides down.

When all the loaves are sliced, put the cookie sheet back in the oven for 10-15 minutes. Remove, turn the slices over, and put back in the oven for another 10-15 minutes.

Makes about 48 biscotti, each about 2 carbs. These can be stored in an airtight container or in the freezer for several weeks.

Per Serving: 108 Calories

2 carbs

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