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Desserts
Cheesecake
Cheesecake (Served on Atkins Cruise)
Chocolate Almond Swirl Cheesecake
Chocolate Candy
Chocolate Fudge
Chocolate Mint Nanimo Bars
Chocolate Mousse
Chocolate Mousse
Chocolate No Cook Cheesecake
Chocolate Peanut Butter Candy
Chocolate Truffle Cake Supreme
Coconut Milk
Custard
Dizzy's Chocolate Candy
Fudge Truffle Cheesecake
LC Cheesecake
Lemon Cheesecake
Lemon Coconut Bavarian Cream
LJ's Chinese Restaurant Cookies
LJ's Chocolate Frosty
Low Carb Fudge
No-Bake Cheesecake
No-Bake Pumpkin Cream Pie
No-Carb Cheesecake
Patty's Birthday Cake
Pumpkin Pie
Silken Tofu Cheesecake
Strawberry Cheesecake
Vanilla Ice Cream
Vanilla Ice Cream
Pumpkin Cheesecake
Desserts
Cheesecake
5 packages 8 oz cream cheese
5 large eggs
18 packets AS (I used splenda 3/4 cup)
1 1/2 tsp vanilla extract
1/2 cup heavy cream
This must be baked right. If it is it is so excellent that you will be tempted to eat more than one piece. It also must be cooked thoroughly or the texture will not be right. Make sure that cream cheese and eggs are at room temperature. (very important). Preheat oven to 350. Spray a springform pan with a non-stick spray. (I had to borrow a pan- but will buy my own now). In a large bowl mix eggs, cream, sweetener, and extract. Add cream cheese in 2 oz chunks for easier beating. After all the lumps are gone pour into the pan and bake for 50 to 55 minutes. (mine took 60). Cool all the way. I left in fridge overnight for the right texture.
Cheesecake (served on Atkins Cruise)
1 TBS. butter
1 packet sugar substitute
3 TBS. ground pecans or walnuts
4 (8-oz.) pkgs. cream cheese, softened
4 large eggs
Juice of 1 small lemon
Sweetener equal to 1/2 cup sugar ( I use Nutra Sweet Spoonful sweetener)
1 TBS. liquid sweetener (saccharin)
2 tsp. pure vanilla extract
1/2 cup heavy cream
1/4 cup sour cream
Preheat oven to 325 degrees. Line the bottom of a springform pan with foil, then assemble pan. Butter the bottom and sides of pan. Mix 1 packet sweetener with 3 tablespoons of ground nuts. Dust pan with mixture until coated. Set pan aside. Beat cream cheese until smooth. Add all other ingredients, beating well and scraping sides of bowl frequently. Pour into prepared pan and place pan on rack in the middle of oven with a pan of water underneath. Bake at 325 for 1 hour. Open the oven and let stand for one hour longer. ( This slow cooling prevents the cheesecake from cracking on top.) Cool to room temperature and refrigerate before serving. Yield: 16 servings Total Carbs: 92 Carb grams per serving: 6
Chocolate Almond Swirl Cheesecake
3 8oz packages of cream cheese
1/2 c. butter melted
1 c. sour cream
6 eggs
1 tsp. + 1 Tbsp Vanilla
20 packets artificial sweetener (I use 1/2 Stevia & 1/2 Sweet One)
2 tsp almond extract
3 TBS - 1/4 c cocoa (depending on personal preference)
Mix cream cheese, butter, sour cream until smooth. Then add eggs, 1 tsp vanilla and artificial sweetener. Mix until smooth. Divide mixture in half. To one half add almond extract and mix. To the other half add 1 TBS Vanilla and cocoa and mix. Pour into 10' greased springform pan and swirl together. Bake at 350 degrees for 1 hour and 15 minutes. The cheese cake will rise, but when it cools it will settle down. You can have a piece once it cools for about 2 hours and it is really fluffy.
CHOCOLATE CANDY
3 TBSP cocoa
2 TBSP butter
2TBSP heavy whipping cream
1/4 TSP vanilla
1 TBSP peanut butter (optional)
6 or more packets of artificial sweetener
Melt butter with cocoa in microwave. (CAREFULLY, DON'T OVERHEAT) Stir well. Add AS,vanilla, cream, peanut butter. Drop by spoonfuls onto waxed paper and refridgerate. (or spoon it out of the bowl if you can't wait! ) 10 servings @ 1.9 carbs each
Chocolate Fudge
1 package Sugar-Free jello chocolate instant pudding
4 packets sugar substitute
1/2 cup heavy cream
1 tablespoon creme de cacao
3 heaping tablespoons chunk style sugar free peanut butter
Mix all ingredients together except peanut butter. Place over low flame and add peanut butter. Heat until peanut butter melts. Stir until well blended. Spray a small baking pan with oil substitute. Spoon mixture into pan. Refrigerate until firm. Slice into at least 15 squares. makes 15 fudge squares Total grams 28.3 Grams per square 1.9
Chocolate Mint Nanimo Bars
Bottom Layer * 30 g carbs
1/4 cup butter, room temperature
1 egg
1/2 of a 1 oz square of unsweetened chocolate
1 tsp. chocolate extract ( I use vanilla and it works fine )
1 Tbsp. water
1 Tbsp. soy flour
1/4 cup chopped macadamia nuts
1 Tbsp. + 1 tsp. of Splenda
3 Tbsp. creme de cacao
Preheat oven to 375. Cream the butter and egg with a hand mixer. Melt chocolate with the extract and water in double boiler ( I use the microwave ). Add melted chocolate mixture, soy flour, chopped macadamia nuts and splenda to butter mixture and mix well. Line a square baking pan with baking paper (you can grease the pan but I find it sticks somewhat) and pour batter into the pan and bake for 10 minutes or less ( careful it burns easily). After cooked put in freezer to cool down.
Mint Filling 10 grams carb
8 oz creme cheese
3 Tbsp. of creme de menthe
1 tsp. vanilla extract
1 tsp. peppermint extract
1/2 cup butter
2 pks. of equal
Mix ingredients with hand mixer and spread over cooled bottom layer. Put in freezer to harden.
Chocolate Top 20 grams carb
2 oz squares unsweetened chocolate
2 Tbsp. unsalted butter ( for some reason it tastes salty if not unsalted)
2 Tbsp. heavy cream
1 tsp. vanilla extract
1/3 cup splenda
5 pkgs. of equal
Melt butter and chocolate together in microwave about 2 minutes. Remove before chocolate is completely melted and mix until smooth, Add in vanilla and cream and mix well. Mix in sweeteners and stir until consistency is smooth. Pour over hard mint filling. Put back into the freezer and let set for 1/2 hour and cut into 25 pieces before the chocolate is too hard. Keep in the freezer and enjoy. Total carb count 60 grams = approximately 2.5 per piece
Chocolate Mousse
1� cups heavy cream
6 packets Equal *
Minced zest of 1 orange
� teaspoon vanilla extract
� cup unsweetened cocoa powder
Beat the cream in an electric mixer or by hand until it begins to get thick, then add Equal* a packet at a time. Add the orange zest, vanilla, and cocoa powder and beat until almost stiff. Turn off the mixer and scrape down the sides and bottom of the bowl. Mix again. Divide the mousse among 4 ramekins or small dessert dishes, cover, and refrigerate for � hour or up to 4 hours. Serves 4
Chocolate Mousse
3 ounces heavy cream -- whipped
1/2 cup ice water
1 tablespoon cocoa
strawberries for garnish
Beat all ingredients until soft peaks form. Spoon into dishes.
Chocolate No Cook Cheesecake
Serving Size : 8 Preparation Time :0:20
* 6.6 grams carbohydrates per serving.
1 package Gelatin
1 cup Boiling water
16 ounces cream cheese -- softened
1 teaspoon vanilla
18 packages Equal® sweetener
2 ounces unsweetened baking chocolate squares
Melt the unsweetened chocolate. Dissolve the gelatin in the boiling water in a mixing bowl. Stir well. Cut the cheese into small pieces and place in the dissolved gelatin. Add the vanilla, sweetener, and chocolate; beat well with an electric mixer. Pour into the prepared muffin cups or a buttered pie pan. Chill until firm, about 2 hours.
Chocolate peanut butter candy
1oz Baker's unsweetened chocolate
1/3 cup peanut butter
2T butter
1/3 cup cream cheese
Melt those in the microwave. Add 6-8 sweeteners a capful of vanilla extract and drop by spoonfuls on a plate or platter sprayed with nonstick spray.
Chocolate Truffle Cake Supreme
1 1/4 cups unsalted butter
3/4 cupcocoa
1 cup spoonable sugar substitute
1 Tablespoon flour
2 teaspoons vanilla extract
4 eggs, separated
1 cup whipping cream
Heat oven to 425 degrees. Spray bottom of 8 inch springform pan with cooking spray. Melt butter; place butter in a bowl and add cocoa and spoonable sugar substitute; blend well. Allow to cool slightly. Stir in flour and vanilla. Add egg yolks one at a time beating well after each addition. Beat egg whites in a separate bowl with 1 Tablespoon spoonable sugar substitute until soft peaks form. Gradually fold egg whites into chocolate mixture. Spoon batter into springform pan. Bake 16-18 minutes or until edges are firm (center will be soft). Cool completely on a wire rack (cake will sink some in the center while cooling). Remove from pan and refrigerate at least 6 hours. To serve, cut while cold but let stand for 10-15 minutes before serving. Top with whipped cream.
Calories 397
Total Fat 42.6g
Sat. Fat 26.4g
Mono Fat 12.3g
Poly Fat 1.6g
Carb. 6.3g
Protein 2.6g
COCONUT MILK
2 cups UNSWEETENED dried coconut,shredded
2 1/4 cups very hot water
Combine the coconut and water, mix well and let stand one hour.Place mitxure in a blender or food processor, and blend on high speed for a few seconds.Squeeze mixture through cheesecloth into a jar,cover and refrigerate. Makes about 2 cups
Custard
1 1/2 cups cream (9.9)
1/2 cup Splenda (12)
4 Large egg yolks (1.2)
1 teaspoon vanilla extract (1)
Preheat oven to 325 degrees with oven rack on lowest setting. In a saucepan bring the cream and splenda to light boil, stirring occassionally. Remove from heat and let cool. Whisk eggs in mixing bowl. Stir the cooled cream into the eggs. If the cream mixture is too hot it will scramble the eggs so start by adding just a small amount of the cream to the eggs. Add vanilla. Fill 4 ramekins with the custard mixture and place in a shallow casserole dish or roasting pan. Pour boiling water into the pan so it comes at least halfway up the ramekins. Bake for 40-50 minutes. They'll wiggle slightly in the center when done, but won't be all loose. Cool to room temperature, sprinkle with nutmeg or cinnamon if you like, then cover with plastic and refrigerate. This recipe serves 4 and is 6 carbs per serving.
Base:
10 oz butter - nuke on 'defrost' to soften (almost melt) it
10 oz peanut butter - add to sloppy butter
1� tsp each vanilla and liquid AS (or similar = to 6 Tbsp sugar)
Protein Powder to mix - around 1 to 1� cups
1 little coffee grinder's worth of well-ground flax seeds (say 3 Tbsp)
I mix this all up until it's like stiffish cake mixture or sloppy cookie mixture.
I put a big teaspoonful into each paper cup and this mixture makes about 36 of them. Put them in the fridge while you make the choc.
Dizzi's Chocolate Candy
3 Tbls cocoa (I've been using mint cocoa coffee flavoring)
2 Tbls butter
2 Tbls heavy whipping cream
1/4 tsp vanilla
1 Tbls peanut butter
6 packets AS (use less if using Sunnet!)
Melt butter with cocoa in microwave. Stir well. Add AS, vanilla, cream, peanut butter. Drop by spoonfuls onto waxed paper and refrigerate. 10 servings @ 1.9 carbs each.
Fudge Truffle Cheesecake
5-6 carbs per slice
6-7 squares Bakers Unsweetened Chocolate
3 pkgs (8 oz. each) cream cheese, softened
1 1/2 c. condensed milk *
4 eggs
2 t. vanilla extract
15 packets of sweetener (or stevia to taste)
Heat oven to 300 deg. Prepare condensed milk * at end of recipe. In small bowl, microwave the chocolate squares, stirring occasionally until melted. Set aside. In large bowl, beat cream cheese until flyffy. Gradually beat in condensed milk until smooth. Add melted chocolate, eggs, vanilla extract and about 15 packets of sweetener (or stevia to taste). Pour into 9 in. springform pan. Bake 1 hour and 5 minutes or until center is set. Cool. Refrigerate leftovers. This is terribly rich. ** Lowcarb Condensed Milk 1 1/2 c. whipping or heavy cream 2-3 egg yolks (add whites to the 4 eggs in recipe) 10 packets of sweetener (or stevia to taste) Combine and whisk cream and egg yolks over low heat until thickened. Add sweetener. Cool.
LC Cheesecake
Pie crust
1 stick oleo margarine or butter (1/4 lb)
8 oz finely chopped pecans
Blend and press into bottom and sides of pie pan. Set aside.
Filling
2 8 oz pkg cream cheese
3 eggs
12 pkgs sweet & low
1 tsp vanilla
2 tbl lemon juice
dash of salt
Mix all ingredients with mixer and pour into "pie crust". Bake at 350 F degrees for 30-35 mins. Chill and serve with whipped topping of your choice. For topping you could add sf lemon pudding mixed with whipped cream. Then put tea lemon extract in filling mix. Or you could put some sf sweetener and vanilla in your whipped cream and sprinkle cinnamon on top. Or you could mix sf jello with your whipped cream.
Lemon Cheesecake
CRUST:
1 can Blue Diamond roasted, salted almonds crumbled very small in food
processor. Press in 9in pie pan. (6gms)
FILLING:
2/3 envelope unflavored gel. in 1/4 cup water completely dissolved. In mixing bowl, combine 2 pkgs cream cheese,(14gms) 1 pkg sugar-free lemon jello, 1/2 cup cold water to which you add 1/4 cup whipping cream. Add unflavored gelatin and mix until creamy and spread in shell. Refrigerate for a couple of hours. Top with whatever. At 8 servings--2.5gms
Lemon-Coconut Bavarian *cream*
1 box SF Lemon jello
1 12-oz can of coconut milk
1/2 cup unsweetened coconut flakes
1 cup boiling water
1 tsp coconut extract
1 pkg. Knox's unflavored gelatin
1 tbsp Splenda (or equivalent)
4 ice cubes
In large bowl combine Lemon jello, unflavored gelatin, Splenda and boiling water, and stir until gelatin has all melted. Then add the ice cubes and stir until they have all melted (if using aspartame for sweetener add it now). Then add in coconut extract, coconut milk and coconut flakes. Beat with hand mixer for a minute or two until the mixture is smooth. Then pour into a pretty bowl or a mold. I put mine in one of the mini Bundt pans I just bought the other day, and it unmolded beautifully and looked really really elegant. I just dipped the bowl in hot water for 7-8 seconds and then unmolded unto a plate. Really cool looking, and tasted good too. The entire recipe has 17g carbs and 3g fiber. Divide by as many servings as you plan to get from it - anywhere from 4-12 I would guess!
LJ's Chinese Restaurant Cookies
1 stick butter (0)
1 Large egg (.6)
1 cup Splenda (24)
1/2 teaspoon vanilla extract (.5)
1/2 teaspoon almond extract (.5)
2 cups almond flour (18)
1/2 teaspoon baking powder (.6)
1/4 teaspoon baking soda (0)
1/2 teaspoon cinnamon or nutmeg (.6)
Make sure your butter and egg are at room temperature and cream the butter. Blend it with the egg, Splenda, and extracts. Add almond flour to this mixture. Refridgerate dough for 1-2 hours (don't skimp...they really will turn out crumbly instead of doughy this way). Shape into small balls and place on cookie sheet. I go ahead and flatten them with the bottom of a glass dipped in a little splenda. Bake at 350 for 15-20 minutes & cool.
*I also tried spreading with an egg wash and sprinkling with some splenda/cinnamon & topping with an almond...very good, I guarantee you'll like them.
I have the total recipe at 44.8 carbs. *Remember that my carb counts are after fiber deduction. I get about 24 small cookies from this which makes it about 1.9 carbs per cookie.
LJ'S Chocolate Frosty
5 eggs (use pasteurized or egg beaters/second nature):3.5 carb
2 cups heavy cream :13.2 carbs
3 Tbls. Hershey's unsweetened cocoa :3.9
18 packets equal (I like splenda ) :14.4 carbs
2 tsp. vanilla:1 carb
Mix eggs or egg substitute, 1/4 cup of the cream, cocoa, equal and vanilla in a blender for about 45 seconds...till well blended. Take remaining heavy cream and whip....fold above mixture into whipped cream. Place into containers and freeze. Carb count depends on how many servings you can get out of a batch. I get about 8_10 containers. about 4-4.5 carbs each
Low Carb Fudge
16 oz Cream cheese, softened
2 ea Unsweetened chocolate squares (1oz ea) melted and cooled
1/2 c Sugar substitute(aspartame sweetner)
1 tsp Vanilla extract
1/2 c Chopped pecans
In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.
No-Bake Cheesecake
1/3 C artificial sweetener
1 8oz pkg cream cheese
2 Tbs freshly squeezed lemon juice
1/4 C heavy cream
Combine cream cheese, lemon juice, and sweetener in a mixer and beat until combined. Lightly whip the cream to soft peaks, and fold into cream-cheese filling. Pour into crust of your choice. (if you choose one) Cover with plastic wrap, place in freezer for 30 minutes, then transfer to refridgerator for at least 30 minutes, until firm, or up to 24 hours.
No Bake Pumpkin Cream Pie
12 packets Sweet 'n Low
16 packets Equal(or 3 cups Splenda)
2-8 oz packages cream cheese
1 stick butter
2 tablespoons vanilla
2 tablespoons pumpkin pie spice
1-29 oz can pumpkin
1 cup heavy cream
Beat everything, except for the pumpkin, until fluffy; about 1-2 minutes. Add pumpkin and beat till well blended. Spoon into buttered pie plates. Chill for 6 hours or overnight.
No-carb Cheesecake
1 sm. pkg. SF jello, any flavor
2 8-oz. pkgs. cream cheese (room temp.) (16 carb)
1 tbsp. vanilla extract
6 packets. artificial sweetener (6 carb)
1/2 c. boiling water
1/2 c. cold water
Mix boiling water with jello to dissolve. Add remaining ingredients. Refrigerate until set. Servings: 8 Carbohydrates/serving: 3
Patty's Birthday Cake
12 servings
1 1/2 c almonds or pecans
4 oz unsweetened chocolate
2 sticks unsalted butter
1 c Splenda (or equivalent sweetener)
4 large eggs, separated
Filling ingredients:
1 t unflavored gelatin
1 1/2 T cold water
1 c heavy cream
1/3 c Splenda (or equivalent)
3/4 t vanilla
Icing ingredients:
4 oz unsweetened chocolate
1/2 stick butter
1 T dry instant coffee
1/4 c boiling water
1 1/2 c heavy cream
1 c Splenda (or equivalent)
1 t vanilla extract
The cake:
Heat oven to 300 degrees F. Butter the bottom of 2 8-inch pans, preferably spring-form. Line each pan with a circle of wax paper cut to fit, and butter the paper. (otherwise cake sticks). If possible, cut chocolate into smaller chunks. Place chocolate and nuts into food processor equipped with steel blade, and blend until they are ground fine (note: I use pecan meal which I purchase already ground, so I add it to the chocolate at the last minute). Set aside. In large bowl cream the butter. Add the Splenda and beat. Add egg yolks one at a time and continue to beat, then add chocolate/nut mix and beat at low speed until blended. In small bowl beat the egg whites with clean beaters until they hold a definite shape. Slowly fold the whites into the choc olate mixture which will be stiff. Turn into the two pans and smooth the tops. Bake for about 25- 30 minutes. Let the cake cool in the pan. Then remove the sides of the spring form pan, cover the cake with something flat like a plate, and invert. Remove the bottom of the pan and the wax paper. This is usually easier if the cake has been well chilled in the fridge. Then invert one of the layers right-side up on another plate. The other will be inverted when cake is assembled.
The filling:
Sprinkle the gelatin into the cold water in a small heat proof cup. Let stand for 5 minutes. Then place the cup into a pan containing about an inch of hot water, and heat gently, stirring until the gelatin dissolves. Remove from the pan and set aside. Reserve 2 T of the heavy cream and place remainder in a small bowl. Add Splenda and vanilla. Beat until the cream has increased in volume and holds a soft shape. Then *quickly* stir reserved cream into the gelatin mixture and with the beater going pour the gelatin into the softly whipped cream and continue to beat until it is firm and holds a stiff shape. Place the whipped cream on the bottom cake layer and spread it evenly. Cover with the other layer, placing the top layer right side up. Refrigerate w hile the icing is prepared.
The icing:
In top of double boiler or using moderate heat in the microwave melt the chocolate and butter together, stirring until smooth. Transfer mixture to a medium mixing bowl. In a small cup dissolve the coffee in the boiling water, and pour it over the chocolate and blend in. Now chocolate must cool to room temperature (or close to it, I usually can't bear to wait that long, but let it cool for a little while at least). Place cream, Splenda and vanilla in small mixing bowl. Beat until the cream holds a s oft shape. In two or three additions fold half the cream mixture into the cooled chocolate, then fold the chocolate mixture into the remaining cream. Use this to ice the cake. It should be chilled for several hours before eating. To cut without squishing the cake stick the point of a knife into the middle and cut with an up-and-down sawing motion.
17g carbohydrates and 3g fiber per serving
Pumpkin Pie (10 servings)
5 pkgs Sugar Twin
1 tsp ginger
1 tsp cinnamon
1/8 tsp salt
1/4 tsp nutmeg
1/4 tsp mace
2 cups canned or fresh pumpkin
2 whole eggs
1 cup heavy cream
1 tsp brandy flavoring
Mix sugar twin, ginger, cinn, salt, nutmeg and mace. Add pumpkin and combine well. Beat the eggs and add the heavy cream and brandy flavoring. in a slow, steady stream. Thoroughly combine. Pour mixture into custard cups and bake in a moderate oven. Each serving is about 3.4 grams of carb.
SILKEN TOFU CHEESECAKE
Pie Filling:
3/4 cup egg substitute (equivalent to 3 whole eggs)
10 1/2 oz. silken firm tofu, drained and cubed
8 tablespoons sugar substitute
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup nonfat ricotta cheese
Spray bottom of an 8-inch springform pan or pie pan with vegetable (soybean) cooking spray. Blend ingredients in food processor until smooth. Pour into pan, bake in preheated oven at 325�F, 35 to 40 minutes. Remove from oven, cool 15 minutes at room temperature. Refrigerate. Cut into 8 slices. Top with your favorite fresh fruits. Makes 8 servings.
Strawberry Cheesecake
Preheat oven to 350 deg.
In a blender or processor, combine:
8 oz cream cheese
4 oz half & half
3 packets Sweet 'n Low (can't use equal 'cuz it cooks too long)
2 eggs
2 tsp vanilla extract
Blend until completely smooth. Pour into 8-in. ceramic or Pyrex pie pan. Bake 25 min. (I did 30min) Chill well.
Garnish with
1 cup sliced strawberries
1/2 cup sour cream to which 1 packet Equal or Sweet 'n Low is added.
Vanilla Ice Cream
Mix together:
5 eggs
1 C Equal
3 Tbsp Vanilla Extract
In another bowl, whip 1 quart of heavy whipping cream until stiff peaks are formed. Fold whipping cream into first mixture. Pour into small containers & place in freezer.
Variations:
Add 2 Tbsp of Chocolate extract to first mixture
OR
Add 3 Tbsp of strawberry extract to the first mixture.
The total number of carbs for the entire recipe would be right at about 60 grams. How many servings did it make? If each serving were � cup, you'd probably get 8 to 10 servings.
Vanilla Ice Cream: 8 1/2-cup servings
5 egg yolks
3 teaspoons vanilla
8 teaspoon-equivalents sugar substitute (Sugar Twin is measurable)
1/4 C. water
2 Cups heavy cream, whipped
Place yolks, vanilla, sugar sub, and water in blender. Blend at medium speed for 30 seconds. Fold yolk mixture into whipped cream. Blend well, being careful not to break down volume of whipped cream. Empty into tray - freeze two hours. Grams per serving 1.1
Pumpkin Cheesecake
3 eggs
8 oz cream cheese
8 pakcets artificial sweetener
1/3 teaspoon vanilla butter and nut flavor
1/3 teaspoon maple extract
1/3 vanilla extract
1/2 can pumpkin
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon lite salt
Blend all ingredients in blender until liquified. Pour into 9" glass pie pan. Bake at 375 for 30 minutes or until it tests done with a knife. Cool, enjoy!
Variations:
Place a layer of pecan halves on top before baking.
Top with artificially sweetened whipping cream, whipped thick.
If you can't find the fancy extracts, just use 1 teaspoon of vanilla instead.