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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5173832
Okay now I feel spoilt. For those who don't know who one of the current Faccc moderators is my name is yelleena. I am unfortunatly diabetic amongst having other medical and food issues so quite often I can only enjoy what all of you wonderful cooks produce with my eyes alone. Chrismukkah changed that and I have to admit that this toatally brightend my day when I woke to find a shout pointing out this delightful desert made for my enjoyment. I thankyou very much Chrismukkah. So without further ado here is the recipie from the kitchens of
chrismukkah
...You know, its all well and good to make the sugary cookies, cake and etc. that I make- but what's the point if there are folks that can't do all that sugar?
With that- I give you a "no-calorie" sugar recipe- Creamy Lemon Bars!
1 cup all-purpose flour
2 tablespoons Ideal© No-Calorie Sweetener
(valued at 7 on the glycemic index)
1/8 teaspoon salt
6 tablespoons cold butter, cut into 1/2 pieces
4 large eggs
1/2 cup half and half (I used light cream, we'll see how that goes)
1 1/4 cups Ideal sweetener
1/3 cup all-purpose flour
1 tablespoon grated fresh lemon peel
1/2 cup fresh lemon juice (I also put in a dash of orange juice)
1.) For crust: Preheat oven to 350 degrees and lightly spray an 8 x 8 baking pan with cooking spray, and set aside.
2.) Combine flour, sweetener and salt in food processor bowl, pulse two or three times. (You can just hand # Add butter, pulse until mixture resembles coarse meal. Press mixture into prepared pan and bake for 20 minutes or until crust is lightly browned.
3.) Filling: Whisk together eggs and half-and-half in a medium bowl, and gradually whisk in sweetener and flour. Whisk in lemon peel juice, then pour the mixture into the hot crust and bake 15 minutes or until center is set (with my slow oven, it took about 30 minutes before it could set) and edges are lightly browned.
Cool completely in pan or on a wire rack, dust with powdered sugar if desired (I didn't do this, I wanted it to be completely sugar free- but I do think topping it with a bit of extra lemon zest sprinkled on it isn't a bad idea either)
Cut into 2-inch squares, and enjoy :)
...THEN I'll be making those sugar loaded, highly fattening cookies thank you :P
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5173832
Okay now I feel spoilt. For those who don't know who one of the current Faccc moderators is my name is yelleena. I am unfortunatly diabetic amongst having other medical and food issues so quite often I can only enjoy what all of you wonderful cooks produce with my eyes alone. Chrismukkah changed that and I have to admit that this toatally brightend my day when I woke to find a shout pointing out this delightful desert made for my enjoyment. I thankyou very much Chrismukkah. So without further ado here is the recipie from the kitchens of
chrismukkah******************************...You know, its all well and good to make the sugary cookies, cake and etc. that I make- but what's the point if there are folks that can't do all that sugar?
With that- I give you a "no-calorie" sugar recipe- Creamy Lemon Bars!
1 cup all-purpose flour
2 tablespoons Ideal© No-Calorie Sweetener
(valued at 7 on the glycemic index)
1/8 teaspoon salt
6 tablespoons cold butter, cut into 1/2 pieces
4 large eggs
1/2 cup half and half (I used light cream, we'll see how that goes)
1 1/4 cups Ideal sweetener
1/3 cup all-purpose flour
1 tablespoon grated fresh lemon peel
1/2 cup fresh lemon juice (I also put in a dash of orange juice)
1.) For crust: Preheat oven to 350 degrees and lightly spray an 8 x 8 baking pan with cooking spray, and set aside.
2.) Combine flour, sweetener and salt in food processor bowl, pulse two or three times. (You can just hand # Add butter, pulse until mixture resembles coarse meal. Press mixture into prepared pan and bake for 20 minutes or until crust is lightly browned.
3.) Filling: Whisk together eggs and half-and-half in a medium bowl, and gradually whisk in sweetener and flour. Whisk in lemon peel juice, then pour the mixture into the hot crust and bake 15 minutes or until center is set (with my slow oven, it took about 30 minutes before it could set) and edges are lightly browned.
Cool completely in pan or on a wire rack, dust with powdered sugar if desired (I didn't do this, I wanted it to be completely sugar free- but I do think topping it with a bit of extra lemon zest sprinkled on it isn't a bad idea either)
Cut into 2-inch squares, and enjoy :)
...THEN I'll be making those sugar loaded, highly fattening cookies thank you :P
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/5173832
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 263.2 kB
Comments