Tag Archives: gluten free recipe

Low Carb Lemon Cheesecake Dessert

Posted on March 11, 2021 by Dawn Olson

Wake up your tastebuds with this tart & tangy dessert!

Ingredients
Crust:
1 ½ cups fine almond flour
3 Tbls butter
½ cup granulated Splenda (or suitable substitute)
Dash of salt

Filling:
16 oz. light cream cheese, softened
½ cup granulated Splenda (or suitable substitute)
2 eggs
Lemon zest (from 1 lemon)
Fresh lemon juice of half a lemon
Yellow food color (optional)

Directions
1. Preheat oven to 350 degrees. Spray 8×8 or 7×9 pan or round pie plate with cooking spray.
2. Combine crust ingredients and press into bottom of prepared pan.
3. Bake for 10 minutes and allow to cool.
4. Beat cream cheese until smooth and add remaining filling ingredients. Beat until well mixed. Spread over crust and bake an additional 30-35 minutes or until filling is set. Allow to cool and then chill before serving.

Makes 12 servings

Nutrition Facts:
Calories 197
Total Fat 16.4g
Total Carbohydrates 8.9g
Dietary Fiber 5.5g
Protein 4.5g

Print Recipe: Low Carb Lemon Cheesecake

Low Carb Chicken Noodle Soup

Posted on April 29, 2016 by CFWLS

Gluten-free and packed with protein!

Ingredients

4 cups chicken broth

1 lb chicken breasts, chopped (about 4)

1 cup celery, chopped

1 medium zucchini, sliced & quartered

1 medium onion, chopped

1 clove garlic, minced

2 packets of Fettuccine Pasta (available at CFWLS)

¼ tsp basil

¼ tsp oregano

1 tsp black pepper

Salt & pepper to taste

Directions

Combine chicken, broth, celery, zucchini, onions and garlic in large saucepan. Make certain that all ingredients are covered with liquid (add water if necessary).
Bring to a boil over medium-high heat. Add pasta and reduce heat to medium.
Cook until pasta is done and season with oregano.
Serve immediately and season with salt & pepper.

Makes 4 servings

Nutrition Facts:

Calories 228

Total Fat 4g

Total Carbohydrates 8g

Dietary Fiber 3g

Protein 38.5g

Print Recipe Low Carb Chicken Noodle Soup

Fettuccine with Spinach and Tomatoes

Posted on April 22, 2016 by Dawn Olson

Another great fresh & tasty vegetarian option!

Ingredients

2 packets of Fettuccine Pasta (available at CFWLS)

2 tsp olive oil

4 cups fresh spinach

1 cup grape or cherry tomatoes

2 Tbls capers

1 clove garlic, minced

¼ cup fresh basil

¼ tsp oregano

1 tsp black pepper

1/4 tsp salt

4 Tbls Parmesan cheese

Directions

Cook pasta according to directions, drain.
Add olive oil to wok or skillet and heat to medium high.
Add spinach, tomatoes, capers, garlic and basil. Cook until slightly wilted and add pasta.
Season with oregano, salt & pepper.
Serve with 2 Tablespoons of parmesan cheese.

Makes 2 servings

Nutrition Facts:

Calories 222

Total Fat 9g

Total Carbohydrates 11g

Dietary Fiber 6g

Protein 26.5g

Print Recipe: Fettuccine with Spinach and Tomatoes

Thanks to Dr. Clark...