Preparation time 60 – 75 minutes

INGREDIENTS

Serves 3

50 gm arborio rice or jasmine rice

500 gm fresh milk or UHT milk (you can also use low-fat milk)

30 gms sugar or Stevia to taste

Rind of 1 orange

1 stick of cinnamon

Cinnamon powder to serve

DIRECTIONS

Weigh the rice in mixing bowl, then lightly wash by placing the rice in a sieve and briefly running it under water. Toss it dry and place back in mixing bowl.

Peel the orange rind trying as best to have big pieces so that they don’t break down in the TM6. Be careful to peel only the rind and do not include the pulp. If you find later that there is pulp on the orange rind, just use a small sharp knife to peel it away.

Add orange rind to the mixing bowl, together with the stick of cinnamon, sugar and half the milk.

Cover the mixing bowl without the measuring cup and cook for 30 minutes, temperature 90 C and speed 0.5, reverse enabled.

NOTE: this temperature, speed and time ensures that the mixture is constantly stirred so that it’s always “SOUP not CONGEE”. If it becomes congee, it will stick to the mixing bowl.

After 30 minutes, add the rest of the milk and cook again for 30 minutes, temperature 90 C and speed 0.5, reverse enabled.

After 30 minutes, check to see the consistency of the pudding. It should be soupy but not too soupy. Depends on the rice.

I found it necessary to continue 15 minutes, temperature 90 C and speed 0.5, reverse enabled when I used arborio rice.

When done, remove cinnamon stick and lemon peel and allow it to cool. Once it has cooled down, place in a serving bowl or individual dessert bowls and chill in the fridge for at least an hour. Overnight is best as the pudding will set nicely.

To serve, sprinkle cinnamon powder and decorate with a piece or orange rind or cinnamon stick.

2 cups almond meal

2 tsp baking powder

1 pinch salt

1/4 cup water

1/4 cup olive oil

1/3 cup Splenda sugar substitute

3 eggs

1 cup mixed berries (Optional)

Directions

Preheat oven to 180C.

Combine all ingredients except berries in a bowl. Stir until combined.

Gently fold in the berries. Spoon mixture into mini muffin tray and bake 10 – 15 minutes until golden brown and fluffy.

Makes 24 mini-muffins.

Anyway, my pancakes were always too dry and sometimes quite tasteless to be honest. Once I tried this recipe from Delia’s book, I never looked back. My pancakes are always consistently good, flavourful, light and never dry!

Can you spot the secret?

INGREDIENTS
110 gms plain flour
A pinch of salt
2 large eggs
200 ml milk mixed with 75 ml water
50 gms butter, melted and cooled

DIRECTIONS
First of all sift the flour and salt into a large mixing bowl with the sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.

Next, gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the butter in the pan. Spoon 2 tablespoons of it into the batter and whisk it in, then pour the rest into a bowl and use it when needed to lubricate the pan, using a wodge of kitchen paper to smear it round.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tablespoons about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan on to a plate.

Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

When I posted my accomplishment on Facebook, Kim Mitchell commented that she had a recipe for sugar-free low carb cheesecake and voila, today was the perfect day to try it. And it was amazing…just like the Tiramisu! Except for the bain marie, it wasn’t as difficult as I thought it would be.

Makes 8 servings

Nutritional Information:
Each serving has 2 grams effective carbohydrate plus 1 gram fibre, 6 grams protein, and 221 calories.

INGREDIENTS

500gms Philadelphia cream cheese (room temperature)
1/4 cup whipping cream or sour cream
3 eggs (preferably room temperature)
1 tsp vanilla
1 tsp lemon juice
1/2 cup Sweet & Low artificial sweetener or liquid equivalent

For the Crust:

1 cup almond flour
2 tbsp melted butter
1 tbsp Sweet & Low artificial sweetener or liquid equivalent

PREPARATION

Pre-heat oven to 190 C.

Combine all the ingredients for the crust, and press into the bottom of the small 6” spring form pan using a small glass.

Bake for 8 to 10 minutes, until fragrant and beginning to brown. Remove and lower the oven heat to 175 C.

Put the cream cheese in the food processor and process until fluffy. Add other ingredients, scraping the bowl each time. When all ingredients are combined, scrape one more time, beat one more minute, and pour the mixture into the pan over the crust.

Wrap the bottom and sides of the spring form pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 175 C for 60 minutes, checking often. When the cake is firm to touch but slightly soft in the centre, remove from the oven.

Cool the cheesecake still inside the pan. When completely cool, remove the sides and chill the cake in the fridge for 2 – 3 hours. Turn onto a cake plate and serve!

When we’re on one of our diets (LOL) we don’t really want any sugar in our desserts! If possible we don’t even want any dessert. Actually, make that, we CAN’T have dessert!

So I found a way to make Tiramisu which we can eat when we are on any diet that calls for sugar-free and low carb. It was truly amazing!

The technique is the same as Gordon Ramsay’s Easy Tiramisu – but I’ve substituted sugar for “Sweet and Low” one for one sugar and instead of Savoiardi biscuits, I have used Karen’s Almond Cookies recipe which I’ve modified.

Tiramisu can be high in calories and fat but have one of these dessert glasses of Tiramisu and it’ll be ok!

MAKING the Almond Fingers

1 cup almond flour or sometimes called “almond meal” 
1 tbsp cooled, melted butter  
2 eggs  
2 tbsp Sweet & Low or equivalent liquid 
1 tsp baking powder  
1 tsp vanilla extract

Preheat oven at 175º C.

In a bowl, beat the eggs lightly then add all the other ingredients. Mix well into a paste. You can also use a food processor.

Grease an 8” x 8″ baking pan and spread the paste evenly.

It’s helpful to cover the paste with a sheet of plastic wrap, then gently press on the plastic to spread it evenly. Peel off the plastic and discard.

Bake for 15-20 minutes until golden brown.

Let cool then turn it out and cut into even-sized fingers.

NOTE: These almond fingers can be frozen and they will keep for up to 6 months!

MAKING the Tiramisu Filling

(For 6 dessert glasses)

250 gms mascarpone cheese 
200 gms whipping cream
3 tbsp Sweet & Low or equivalent liquid
2 tsp vanilla extract 
3 shots Espresso, (or 3 tsp instant coffee made up to the size of 3 espresso coffees) cooled
Unsweetened chocolate for grating
6 tsp unsweetened cocoa powder for dusting

DIRECTIONS

Place the mascarpone cheese in a bowl and leave it to come to room temperature. It should become creamy and soft. Set aside.  

In another bowl, pour out the whipping cream, add the sugar and beat with a whisk or use an electric whisk. Whisk only until the cream starts to peak and stop – careful not to over whip as the cream will turn clumpy and eventually become butter! 

Add the vanilla extract to the the cream and blend it in. Add one shot of the cooled espresso or instant coffee and mix it in. 

Pour the cream mixture into the cheese and mix everything into a smooth creamy consistency. 

MAKING UP THE TIRAMISU

Get your dessert glasses ready. 

In a flat container, mix the balance of the espresso or instant coffee with 100 ml of water. Dip each finger into the coffee mix. Soak only one side but make sure that its not dripping liquid. Place at the bottom of the dessert glass.

I used four fingers for each of my dessert glasses. You can break each finger into smaller pieces to make it fit in your glass. 

Divide the filling into six portions and spoon in a portion into each glass and flatten it out with a small spatula.

I only used one layer but you can create another layer by soaking another set of the cookies and placing them on top of the first layer of filling. Follow with another layer of filling.

Chill for at least 20 minutes. Just before serving, grate a bit of chocolate over the top then dust with cocoa powder.

NOTE: To make one single Tiramisu in a dessert bowl, line the whole bottom of the bowl with the coffee dipped fingers, spoon the filling over it then repeat 2-3 times till the bowl is full in alternating layers. Chill for at least 4-5 hours or overnight.

Decorate just before serving.

We all love Tiramisu and Paolo’s near our apartment in Kuala Lumpur made the best! He had them in individual dessert glasses and made two versions – with and without alcohol. Unfortunately, Paolo has retired and closed down his restaurant. Most of the time Tiramisu in restaurants are far too sweet and outside Kuwait, they usually use Marsala liqueur.

I discovered this video by Gordon Ramsay and he shows how easy it is to make Tiramisu. His recipe is below and it is not sugar-free nor carb-free.

[youtube]8HlqQqP6Mcw[/youtube]

INGREDIENTS
(Makes 6 dessert glasses)

150 ml whipping cream
8 oz mascarpone cheese (1 tub purchased)
2 tsp vanilla extract
4 tbsp icing sugar (divided into 2 portions)
3 shots of espresso coffee, cold
26-30 savoiardi biscuits (“lady’s fingers”)

Decoration:
Unsweetened cocoa powder
Dark chocolate, shaved or grated (Optional)

DIRECTIONS

Take out the mascarpone cheese, place it in a bowl and leave it to soften at room temperature.

In another bowl, put the whipping cream and 4 tbsp of the sugar and whip. I used a hand mixer. only until it becomes almost stiff peaks. Do not over beat or it will become clumpy and even turn to butter. Set aside.

Add the vanilla extract, one shot of the COLD espresso to the softened mascarpone cheese and whisk till medium soft peaks. Add the whipped cream to the mascarpone mixture and fold in. Mix well with a whisk. Set aside.

Add some water to the 2 shots of cold coffee and add 2 tbsp icing sugar if desired. Set up the dessert glasses or martini glasses.

Dip the lady’s fingers” (savoiardi biscuits) in coffee mixture one at a time (watch the video) and place in the glasses, breaking the biscuits to fit.

Add a portion of the mascarpone cream mixture to each glass and level out if desired. Place in fridge to chill and set. It only takes 20 minutes!

To serve, grate some dark chocolate if desired. Sprinkle the cocoa powder.

If you want to make the tiramisu in a single dish, (it should be quite deep) dip the biscuits in coffee and lay them one by one to cover the base of the dish. Pour half of the cheese and cream mixture over the biscuits. Level with a spatula. Sprinkle some chocolate powder if desired. Arrange another layer of biscuits dipped in coffee over the mixture then, pour in the rest of the cheese and cream mixture. Chill. Just before serving, grate some dark chocolate if desired. Sprinkle the cocoa powder.

Serves: 4
South Beach Phase 1

INGREDIENTS

1 1/2 cups 1 % milk
2 eggs, beaten
3 tablespoons sugar substitute
2 teaspoons espresso powder or instant decaffeinated coffee
1 teaspoon vanilla extract
Ground cinnamon, for garnish
Lemon twists, for garnish

DIRECTIONS

In a medium bowl, whisk together the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended. Pour into four 6-ounce custard cups or ramekins and place in a 10" skillet.

Fill the skillet with water to 1/2" from the tops of the custard cups. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled. Garnish with the cinnamon and lemon twists.

Nutritional Information:
110 calories
3 1/2 g fat (1 1/2 g sat)
13 g carbohydrate
6 g protein
0 g dietary fiber
80 mg sodium
110 mg cholesterol

I like to make a huge portion of fruit salad and keep it in the fridge for a few days to eat with meals or as a snack when we’re hungry. Although I love mangoes, strawberries, papaya, bananas etc in my fruit salad, they don’t keep so well in the fridge, so I keep it simple with fruits that last.

INGREDIENTS

2 Granny Smith’s (green) apples

2 red Gala apples

1 large Fuji apple

2 Valencia oranges

15 red grapes

3 rings of fresh pineapple

Juice of 1/2 lemon

1/2 teaspoon salt

DIRECTIONS

Try to cut all the fruits of equal size. About 1cm square. It looks much nicer

Wash all the fruits. Cube all the apples (throw away the centres) and put them in a salad bowl. Pour in the lemon juice and mix well.

Cut the orange in half, then slice off the top of the orange and the bottom part. Place face down then slice off the rind. Its easy now to cube the orange halves.

Cut the grapes into half or quarter them if they are larger.

Cube the pineapple rings. Add all the fruits to the apples, sprinkle the salt and mix well. Place in a Frigovere glass bowl with airtight cover and it will keep for days in the fridge.

Update: TM6 version

Preparation time 30 minutes

INGREDIENTS

Serves 3

1/4 cup arborio rice or jasmine rice

500 ml fresh milk or UHT milk (you can also use low-fat milk)

2 tbsp sugar

Rind of 1 orange

Cinnamon stick

Cinnamon powder to serve

DIRECTIONS

Lightly wash the rice and place in a non-stick saucepan together with the orange rind, sugar, cinnamon stick and half the milk and cook on medium heat.

Stir often and keep adding the rest of the milk making sure that its always “SOUP not CONGEE”. Simple explanation – don’t let it get thick. If it becomes congee, it will stick to the pan.

When all the milk is used up, allow to gently boil for about 15-20 minutes until the rice is soft. It should be soupy – once it has cooled down it will be come thicker. If its not soupy, add more milk and heat again for awhile.

Remove cinnamon stick and lemon peel and allow it to cool. Once it has cooled down, place in a serving bowl or individual dessert bowls and chill in the fridge for at least an hour.

To serve, sprinkle cinnamon powder and decorate with a piece or orange rind or cinnamon stick.