My dessert. I love these so very much. This one is Orange flavor.
It’s super simple to make too!
Net Carbs per serving is 3.13 and this recipe makes 4 servings.
8 oz block of cream cheese, softened to room temp
1 small package sugar free jello, flavor of your choice
1/2 c. boiling water
1/2 c. whipping cream
1 tsp lemon or lime juice
Okay, so add your jello to the boiling water and mix until dissolved and set aside.
Beat the cream cheese until softened up a bit and then add the hot jello mixture to it and beat until combined thoroughly. Be careful it will splash!
Now, beat the heck outta your whipping cream until you have stiff peaks, but not so much that you make butter, then add the lemon or lime juice to it and mix it up.
combine your two bowls, mixing completely so that all the ingredients are smooth and ready to pour into 4 cups.
Well? what are you waiting for? Pour it into those 4 cups and chill in the fridge until time to eat them all up. Preferably just one a day, they are so yummy you may want more.
6 c. Water
1 oz. Dried Porcini Mushrooms
1 oz. Dried Shiitake Mushrooms
2 Tbsp Butter
8 oz. Marscapone or Cream Cheese
4 c. Mushroom Stock (reserved from soaking mushrooms)
1/4 tsp. Thyme leaves, dried
1/2 tsp. Garlic powder
1/2 tsp. Onion Powder
Salt & Pepper to taste
What to Do:
Bring water to a boil over high heat, add dried mushrooms, cover, turn off heat and let soak for 30 minutes. Drain, reserving mushrooms stock.
In a large saucepan melt butter, add mushrooms, thyme and mushrooms stock and bring to boil over high heat. Cook uncovered for about 15 minutes.
Stir in Marscapone or cream cheese and spices, continue cooking over high heat for 15-20 minutes until reduced to a nice saucy consistency.
Makes 6 servings
I like to use this over a burger patty, as shown, or a steak or chicken breast.
Sodium: 141 mg Fat: 17.16 g Total Carbs: 7.6 g Fiber: 1.9 g NetCarbs: 5.7 g VeggieNetCarbs: 4.35 g Protein: 4.41 g Calories: 198
1 lb. Jimmy Dean Sage Sausage
3/4 c. Blue Diamond Unsweetened Almond Milk
8 oz. Cream Cheese, softened
1/4 c. Heavy Whipping Cream
1/4 tsp. Salt
1/8 tsp. White Pepper
1/2 tsp. Onion Powder
What to do:
Brown sausage in large skillet over med-high heat until through and crumbled. Do not drain
Add softened cream cheese, stir well. Add liquids and spices and stir to combine, simmer for 3-5 minutes until all flavors have combined.
Makes 6 servings.
I have the gravy pictured here over the Bacon Cheddar Scones recipe:
Nutritional info for gravy only:
Sodium: 708 mg Fat: 32.96 g Total Carbs: 2.78 g Fiber: 0.2 g NetCarbs: 2.58 g Protein: 11 g Calories: 351
Ratios: Carbs: 3% Fat: 85% Protein: 12%
Simple simple recipe…
Cut top off jalapeno, slice in half and remove seeds and light colored membrane parts.
Fill each half with 1 Tbsp cream cheese and wrap each filled half with a piece of bacon.
Bake at 400 on a foil lined baking sheet for about 30-35 minutes until bacon is crisp.
It’s only 1.5 net carbs for 2 poppers! They are soooo good!
Notes: I tried these with maple flavored bacon and they were fantastic!!! Also, the bottoms of the poppers can get very greasy during baking and if that bothers you, you can place a drying rack in the pan and cook the poppers on that to eliminate the extra greasiness.