Low Carb Tiramisu

Submitted by Carli
Yields 18 Squares
6 Carbs per Square

Cake Ingredients

¼ c. butter ¼ c. heavy cream
2 large eggs ¾ Splenda
½ c. full-fat soy flour 1 tsp baking powder
¼ c. whole wheat or oat flour ½ tsp vanilla extract
¾ c. coffee 1 tbsp Splenda

Topping Ingredients

16 oz. cream cheese 1/3 c. Splenda
½ rum extract 2 c. heavy cream, whipped stiff

Cake Directions

  1. Preheat oven to 375°F.
  2. Spray a 13″x9″ pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don’t underbeat — they should become a pale lemony color.) Gradually beat in the ¾ c. Splenda & beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.
  3. Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
  4. In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.

Topping Directions

  1. In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract. 
  2. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. 
  3. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.

Chicken Souffle

8 servings
Cal 228, Fat 3g, Pro 11g, Carb 39g, Chol 80mg, Sod 726mg.


2 c. chicken breast strips, cooked & cubed 1½ c. long-grain white rice, cooked
3 whole hard-boiled eggs, chopped ½ c. onions, chopped
¼ tsp salt 10¾ oz. low-fat cream of mushroom soup
¾ c. fat-free mayonnaise 1 c. Rice Krispies cereal


  1. Preheat oven to 375°F.
  2. Spray a 2 qt. casserole dish with non-stick cooking spray & set aside.
  3. Combine chicken, rice, eggs, onions, & salt in a medium mixing bowl. Mix well.
  4. Fold in mushroom soup & mayonnaise. Mix well.
  5. Spoon & spread mixture evenly into prepared dish.
  6. Sprinkle Rice Krispies over top.
  7. Bake for 45 minutes.

Eggplant Casserole

Serves 6
5.8 effective grams of net grams of carbohydrates per serving.


4 c. eggplant, sliced thin 10 oz. provolone cheese, sliced
8 oz. mozzarella cheese, shredded 1lb. lean ground beef
½ c. chopped onion 3 cloves garlic, sliced
1 c. mushrooms, sliced ½ c. celery, chopped
1 tsp Italian seasoning 16 oz. Low Carb Spaghetti sauce


  1. Preheat oven to 350°F.
  2. Saute lean ground beef in frying pan with mushrooms, garlic, onion, celery & Italian seasonings. Fry until the meat is no longer pink. Drain any excess oil & remove. 
  3. Peel eggplant & slice it very thin.
  4. Grease bottom & sides of a 9″x13″ glass baking dish with olive oil on bottom & sides. Layer half the eggplant on bottom of pan. Sprinkle eggplant with additional Italian seasoning if desired. 
  5. Layer half of the meat mixture, half of the sauce & half of the provolone (lasagna style). Repeat layering with remaining eggplant, meat, sauce & provolone.
  6. Spread mozzarella over the top of the casserole, cover with foil & bake for approximately 45 minutes or until done, taking foil off last 5-10 minutes to brown.

Ground Turkey Pockets

Submitted by jennifer_ann7
Serves 8
Exact nutrition facts unknown


1 can (10¾ oz.) condensed Cream of Chicken soup 2 tubes (17.3 oz.) refrigerated southern style biscuits
1 tbsp flour ½ tsp salt
¼ tsp pepper ½ c. sliced carrots
½ c. canned corn ½ c. shredded mozzarella cheese
1 egg, lightly beaten 1½ lb ground turkey


  1. In a nonstick saucepan, over medium heat, brown turkey & drain. Combine soup, beaten egg, flour, salt, & pepper. Add mixture to turkey.
  2. Cook, stirring occasionally, for 5 minutes. Add carrots & corn. Cook for 2 more minutes. Remove from heat & stir in cheese.
  3. On a floured surface, pat 8 of the biscuits into circles. Top each biscuit with 2/3 c. of turkey mixture. Pat remaining biscuits into 5″ circles & place on top of turkey. Seal edges with water.
  4. Press edges together with a fork dipped in flour. Place on an un-greased baking sheet. Bake at 375°F for 12-14 minutes or until golden brown.