Tuesday, June 15, 2010

have to try this one- pizza quiche, start with pepperoni on bottom

DEEP DISH PIZZA QUICHE 4 oz softened cream cheese4 eggs1/3 cup heavy cream1/4 cup parmesan cheese (grated)1 tbs chives1/2 tsp Italian or pizza seasoning2 cups shredded cheese (I use mozzarella/cheddar mix)1/2 tsp wet garlic or 1/4 tsp garlic powder1/2 cup lowest carb tomato or pizza sauce1 cup mozzarella cheeseToppings to taste (I use pepperoni, sausage, onion, green pepper, mushrooms, whatever!)Preheat oven to 375.Beat together cream cheese and eggs till smooth (I use a blender).Add cream, parmesean cheese and spices.Spray 13x9 glass baking dish with PAM.Put 2 cups of shredded cheese in dish and pour egg mixture over. Bake at 375 for 30-35 minutes.Remove from oven.Spread with sauce and then add your toppings.Cover with mozzarella cheese.Bake till browning and bubbly (or however you like your 'za!)Let stand for 5 minutes or so.ENJOY! I like to have mine with a salad. This freezes well also. I think it's just as easy to make two, then bag and freeze individual portions to throw into my lunchbox. I microwave them for about 3-5 minutes.Donald
from: http://forum.lowcarber.org/showthread.php?t=44087

Low carb cheesecake

You want a good and easy cheesecake recipe that rivals the best cheesecake you've ever had in your life? Well, here it is!It's based on a regular recipe that I got from a friend years ago, and I've made it LC.You can mix this up in a blender (though it has to be a powerful one) or a food processor or even just a bowl with a mixer (as I do).2 eggs2 tsp vanilla1 1/2 cups sour cream1/2 cup Splenda (or any flavored SF syrup you like)Blend until combined, maybe 15 or 20 seconds. Then slowly add:16 ounces cream cheese (2 packages, softened)2 Tbsp melted butterThat's it! If you like, you can make a crust out of 1 1/2 cups almond meal (ground almonds), 1/4 cup splenda, and 1/4 cup melted butter.Bake in a preheated 325-degree oven for 35 to 40 minutes. It won't look quite done, but it does firm up as it cools and has been in the fridge. To help keep the top from cracking, I place a pie tin filled with water on the shelf below to keep the heat moist.I input this into Fitday, and the totals are (using Splenda and having a crust):4,049 calories370 grams fat81 grams carbs (minus the 24 grams of fiber equals 57 ECC)92 grams proteinIf you get 12 servings out of it (which are still good-sized servings, since it's pretty rich), the counts per serving are:324 calories30 grams fat4 ECC7 grams proteinAnd if you use a liquid SF sweetener like DaVinci's or Atkins syrups (which have no carbs), the ECC for the whole recipe drops to 39, and one serving drops to 3. Remember, a cup of granular Splenda has 24 carbs in it because of the maltodextrin filler they use so it measures the same as sugar.Even DH didn't know it was LC. He loved it! Also, sometimes I'll keep out a cup of the batter and add some unsweetened cocoa to taste (1 Tbsp has 2 carbs with 2 grams fiber, so 0 ECC), and then dollop it in and swirl it around.Other people have added pumpkin and other flavorings. It also freezes well. Same texture and flavor after defrosting.