Make the Crisp Chocolate Crust first, only this time make it in a 9-inch (23-cm) springform pan. You won't be able to build it all the way up the sides, but be sure you cover the seam around the bottom of the pan and press the crust mixture firmly in place. Prebake crust for 5 minutes. Remove from oven and let it cool a bit while you make the filling.

In a big mixing bowl, use an electric mixer to beat the Neufchatel cheese and white chocolate syrup together until very smooth and creamy- sc.r.a.pe down the sides of the bowl often during this process.

Now beat in the eggs, one at a time, then the light sour cream. Turn off the mixer for the next step.

With a knife or using the S-blade in your food processor, chop the sugar-free dark chocolate into little chunks about the size of mini-chips. Add to the cheese mixture and beat in. Pour the filling into the prepared crust.

Put a pan of water on the floor of the oven. Now place the cake on the rack above it and bake for 50 to 60 minutes. Cool and then chill before slicing.

Yield: 12 servings 12 servings Each with 13 g protein; 7 g carbohydrate; 3 g dietary fiber; 4 g usable carbs. a.n.a.lysis includes crust.

b.u.t.ter-Pecan Cheesecake All you b.u.t.terscotch fans are going to love this one.

FOR THE PECAN COOKIE CRUST:.

cup (115 g) b.u.t.ter, softened cup (12 g) Splenda cups (90 g) vanilla whey protein powder cups (90 g) chopped pecans teaspoon salt FOR THE b.u.t.tERSCOTCH FILLING:.

3 packages (8 ounces [225 g] each) cream cheese, softened cup (18 g) Splenda cup (98 g) sour cream 2 teaspoons b.u.t.ter flavoring 1 tablespoon (15 ml) vanilla extract 1 tablespoon (15 ml) blackstrap mola.s.ses 4 eggs Preheat the oven to 325F (170C, or gas mark 3).

To make the crust: Beat the b.u.t.ter and Splenda together until light and creamy. Then beat in the protein powder, pecans, and salt. Spray a springform pan with nonstick cooking spray and press the crust evenly and firmly into the bottom of the pan, plus just far enough up the sides to cover the seam at the bottom. Bake for 12 to 15 minutes until lightly golden. Set aside to cool while you make the filling.

To make the filling: In a large bowl, use an electric mixer to beat the cream cheese until smooth, sc.r.a.ping down the sides of the bowl often. Next, beat in the Splenda and the sour cream and mix well. Beat in the b.u.t.ter flavoring, vanilla, and mola.s.ses; add the eggs one by one, beating until very smooth and creamy.

Pour the mixture into the crust. Place the cake in the oven and place a pie pan of water on the oven rack below it or on the floor of the oven. Bake for 1 hour.

Cool in the pan on a wire rack. Chill well before serving.

Yield: 12 servings 12 servings Each with 9 grams of carbohydrates and 1 gram of fiber, for a total of 8 grams of usable carbs and 18 grams of protein. (a.n.a.lysis includes crust.) For a nice touch, decorate this with some pretty pecan halves.

Gra.s.shopper Cheesecake If you're a mint chocolate chip ice cream fan, this is your cheesecake! Chocolate extract can be a little hard to find, but it's worth it for this. If you can only find "flavoring," not extract (you'll know because flavorings are in teeny little bottles), keep in mind that these are far more concentrated, so taste as you go.

FOR THE CHOCOLATE LAYER:.

3 sugar-free dark chocolate bars (about 1.5 ounces [42 g] each) cup (60 ml) heavy cream 1 Simple Almond Crust (page 522) or Hazelnut Crust (page 522), prebaked in a springform pan FOR THE GRa.s.sHOPPER FILLING:.

3 packages (8 ounces [225 g] each) cream cheese, softened cup (18 g) Splenda cup (90 g) sour cream teaspoon peppermint extract 1 tablespoons (23 ml) chocolate extract 1 or 2 drops green food coloring (optional, but pretty) 4 eggs Preheat oven to 325F (170C, or gas mark 3).

To make the chocolate layer: In the top of a double boiler over hot water (or in a heavy-bottomed saucepan over the lowest possible heat), melt the chocolate and whisk in the cream until smooth. Spread this mixture evenly over the crust and set aside.

To make the filling: In a large bowl, use an electric mixer to beat the cream cheese until smooth, sc.r.a.ping down the sides of the bowl often. Beat in the Splenda and the sour cream and mix well. Beat in the peppermint and chocolate extracts, food coloring (if using), and eggs, one by one, beating until very smooth and creamy.

Pour the mixture into the chocolate-coated crust. Place the cake in the oven and place a pie pan of water on the oven rack below it or on the oven floor. Bake for 1 hour.

Cool in the pan on a wire rack. Chill well before serving.

Yield: 12 servings 12 servings Each with 9 grams of carbohydrates and 2 grams of fiber, for a total of 7 grams of usable carbs and 18 grams of protein. (a.n.a.lysis includes crust, but omits the polyols in the sugar-free chocolate.) Mochaccino Cheesecake This cheesecake is extraordinary, as good as any dessert I ever had in a restaurant. This alone is a good enough reason to go buy a large, round slow cooker and an 8-inch (20-cm) springform pan to fit into it! It's also a good excuse to make some Mockahlua, but who needs an excuse to do that?

16 ounces (455 g) light cream cheese or Neufchatel cheese, softened 1 egg cup (60 ml) heavy cream cup plus 2 tablespoons (50 g) unsweetened cocoa powder cup (12 g) Splenda cup (60 ml) Mockahlua (page 46) 2 tablespoons (30 ml) brewed coffee Crisp Chocolate Crust (page 521), prebaked into an 8-inch (20-cm) springform pan Using an electric mixer, beat together the cream cheese, egg, and cream until quite smooth. (You'll need to sc.r.a.pe down the sides of the bowl several times.) Now beat in the cocoa powder, Splenda, Mockahlua, and coffee. When it's all well blended and very smooth, pour into the crust. Cover the springform pan tightly with foil, squeezing it in around the rim.

Take a big sheet of foil, at least 18 inches (46 cm) long, and roll it into a loose cylinder. Bend it into a circle and place it in the bottom of a slow cooker. (You're making a rack to put the pan on.) Pour inch (6 mm) of water in the bottom of the slow cooker and then put the pan on the donut of foil. Cover the slow cooker, set it to high, and let it cook for 3 to 4 hours.

Turn off the slow cooker, uncover, and let cool for at least 20 to 30 minutes before you try to remove the pan from the slow cooker. Chill well before serving.

It's nice to make the Whipped Topping (page 552), with a little Mockahlua in it, to serve on top of this, but it's hardly essential.

Yield: 12 servings 12 servings Each with 11 g protein, 10 g carbohydrate, 4 g dietary fiber, 6 g usable carbs. (a.n.a.lysis includes Crisp Chocolate Crust. You could cut this into eight, more generous servings if you'd like.) New YorkStyle Cheesecake You can top this with fruit if you like, but it's mighty good just as it is.

"Graham" Crust (page 524) 1 pound (455 g) light cream cheese or Neufchatel cheese, softened cup (115 g) light sour cream 2 eggs cup (12 g) Splenda 2 teaspoons vanilla extract 1 pinch salt Prepare the "Graham" Crust and let it cool.

Using an electric mixer, beat the cheese, sour cream, and eggs until they're very smooth. (You'll need to sc.r.a.pe down the sides of the bowl at least a few times.) Now beat in the Splenda, vanilla extract, and salt. Pour into the waiting crust. Cover the pan tightly with foil, squeezing it in around the rim.

Take a big sheet of foil, at least 18 inches (45 cm) long, and roll it into a loose cylinder. Bend it into a circle and place it in the bottom of a slow cooker. (You're making a rack to put the pan on.) Pour inch (6 mm) of water into the slow cooker and then put the pan on the donut of foil. Cover the slow cooker, set it to high, and let it cook for 3 to 4 hours.

Turn off the slow cooker, uncover, and let cool for at least 20 to 30 minutes before you try to remove the pan from the slow cooker. Chill well before serving.

Yield: 12 servings 12 servings Each with 8 g protein, 6 g carbohydrate, 2 g dietary fiber, 4 g usable carbs. (a.n.a.lysis includes graham crust. You could cut this into eight, more generous servings if you'd like.) Peanut b.u.t.ter Cheesecake You can certainly eat this plain, but I'd likely top it with some sugar-free chocolate sauce. Sorbee makes one that's available in my grocery store, or you could order some from a low-carb online retailer. Or you could make some from the recipe on page 551. Or for that matter, you could melt 6 to 8 ounces (170 to 225 g) of your favorite sugar-free chocolate bars and swirl them into the peanut b.u.t.ter batter before baking. The possibilities are endless!

Crisp Chocolate Crust (page 521) or "Graham" Crust (page 524) 16 ounces (455 g) light cream cheese or Neufchatel cheese, softened cup (115 g) light sour cream 1 egg cup (200 g) natural peanut b.u.t.ter (Salted is better than no-salt-added, here.) [image]cup (16 g) Splenda teaspoons blackstrap mola.s.ses Have the crust made and standing by.

Using an electric mixer, beat the cream cheese or Neufchatel, sour cream, and egg until they're very smooth. (You'll want to sc.r.a.pe down the sides of the bowl several times.) Now beat in the peanut b.u.t.ter, Splenda, and mola.s.ses. When the mixture is very smooth and well blended, pour it into the crust. Cover the pan tightly with foil, squeezing it in around the rim.

Take a big sheet of foil, at least 18 inches (45 cm) long, and roll it into a loose cylinder. Bend it into a circle and place it in the bottom of a slow cooker. (You're making a rack to put the pan on.) Pour inch (6 mm) of water into the slow cooker and then put the pan on the donut of foil. Cover the slow cooker, set it to high, and let it cook for 3 to 4 hours.

Turn off the slow cooker, uncover, and let cool for at least 20 to 30 minutes before you try to remove the pan from the slow cooker. Chill well before serving.

Yield: 12 servings 12 servings Each with 13 g protein, 10 g carbohydrate, 4 g dietary fiber, 6 g usable carbs. (a.n.a.lysis includes Crisp Chocolate Crust. a.n.a.lysis does not include any chocolate sauce or melted chocolate you might add! You could cut this into eight, more generous servings if you'd like.) Pie Crust Because rolling this pie crust out doesn't work well, you'll have to settle for one-crust pies. But that's lots better than no-crust pies! I'm very pleased with how the texture of this crust worked out; it's brittle and flaky, just like a pie crust should be.

cup (60 g) almond meal [image]cup (40 g) rice protein powder cup (25 g) wheat gluten 1 pinch baking powder teaspoon salt [image]cup (80 ml) coconut oil, chilled 1 tablespoon (14 g) b.u.t.ter, chilled 3 tablespoons (45 ml) ice water Put the almond meal, rice protein powder, gluten, baking powder, and salt in a food processor with the S-blade in place. Add the coconut oil and the b.u.t.ter and pulse the food processor until the shortening is cut into the dry ingredients-it should be sort of mealy in texture.

Do use ice water, not just cold water (I put an ice cube in a cup, cover it with water, and let the water sit for a minute). Now add 1 tablespoon (15 ml) of this water to the dough, pulse the food processor briefly and then repeat 2 more times with the other 2 tablespoons (30 ml) of water.

I find that pressing this crust into place works better than rolling it out. Dump out the dough into a 9-inch (23-cm) pie plate and press it into place evenly across the bottom and up the sides; then crimp the top rim, if you want to be spiffy about it.

You can now bake the pie sh.e.l.l empty and use it for any recipe that calls for a prebaked pie sh.e.l.l or you can fill and bake it according to any recipe that calls for an unbaked pie sh.e.l.l. If you want to prebake the pie sh.e.l.l, preheat your oven to 450F (230C, or gas mark 8). p.r.i.c.k the bottom of the pie sh.e.l.l all over with a fork and then add a layer of dried beans, marbles, or clean, round pebbles-this is to keep the pie sh.e.l.l from buckling. Bake for 10 minutes, take it out of the oven, and remove the beans, marbles, or pebbles, dealing gingerly with any that may have embedded themselves a bit. Return the crust to the oven for another 3 to 5 minutes and then cool and fill.

Yield: 8 servings 8 servings Each with 15 g protein; 3 g carbohydrate; 1 g dietary fiber; 2 g usable carbs.

Crisp Chocolate Crust 1 cups (225 g) almonds cup (6 g) Splenda 2 squares bitter chocolate, melted 3 tablespoons (42 g) b.u.t.ter, melted 2 tablespoons (15 g) vanilla whey protein powder Preheat oven to 325F (170C, or gas mark 3).

Using the S-blade of a food processor, grind the almonds until they're the texture of corn meal. Add the Splenda and pulse to combine. Pour in the melted chocolate, then the melted b.u.t.ter, and run the processor until they're evenly distributed- you may need to stop the processor and run the tip of a knife blade around the outer edge to get everything to combine properly. Then add the protein powder and pulse again to combine.

Pour out into a 10-inch (25-cm) pie plate you've coated with nonstick cooking spray. Press firmly and evenly into place. Bake for 8 minutes. Cool before filling.

Yield: 10 servings 10 servings Each with 7 g protein; 6 g carbohydrate; 3 g dietary fiber; 3 g usable carbs.

Chocolate Cookie Crust 1 cups (225 g) almonds 5 tablespoons (70 g) b.u.t.ter, melted [image]cup (40 g) vanilla whey protein powder cup (60 ml) Splenda cup (30 g) unsweetened cocoa powder 2 tablespoons (30 ml) water Preheat oven to 325F (170C, or gas mark 3).

Put the almonds in a food processor with the S-blade in place. Run the processor until the almonds are finely ground. Add the b.u.t.ter, protein powder, Splenda, and cocoa and pulse the food processor until everything is well mixed.

Add the water and pulse until you have a soft, sort of sticky ma.s.s.

Pour this into a 10-inch (25-cm) pie plate you've sprayed well with nonstick cooking spray and press evenly into place, building all the way up the sides. Bake for 7 to 10 minutes or until set. Cool before filling.

Yield: 12 servings 12 servings Each serving will have 5 grams of carbohydrate and 3 grams of fiber, for a usable carb count of 2 grams; 6 grams protein.

Hazelnut Crust This is a great subst.i.tute for a graham cracker crumb crust with any cheesecake. And I think it tastes even better than the original.

1 cups (225 g) hazelnuts [image]cup (40 g) vanilla whey protein powder 4 tablespoons (56 g) b.u.t.ter, melted Preheat the oven to 350F (180C, or gas mark 4).

Put the hazelnuts in a food processor with the S-blade in place. Pulse the processor until the hazelnuts are ground to a medium-fine texture. Add the protein powder and b.u.t.ter and pulse to combine.

Spray a pie plate or springform pan, depending on which your recipe specifies, with nonstick cooking spray and press this mixture firmly and evenly into the pan. Don't try to build the crust too high up the sides, but if you're using a springform pan, be sure to cover the seam around the bottom and press the crust into place firmly over it.

Place the crust in a preheated oven on the bottom rack and bake for 12 to 15 minutes or until lightly browned and slightly pulling away from the sides of the pan. Remove the crust from the oven and let it cool while you make the filling.

Yield: 12 servings 12 servings a.s.suming 12 slices of cheesecake, this crust will add to each slice 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and 10 grams of protein.

Simple Almond Crust 1 cups (225 g) almonds cup (30 g) vanilla whey protein powder cup (56 g) b.u.t.ter, melted Preheat oven to 350F (180C, or gas mark 4).

Using a food processor with the S-blade in place, grind the almonds to a consistency similar to cornmeal. Add the protein powder and b.u.t.ter; pulse to combine well. Turn out into a pie plate you've sprayed with nonstick cooking spray and press firmly and evenly into place, building up around sides. Bake for 12 to 15 minutes or until edges are starting to brown lightly. Remove from oven and cool.

Yield: 8 servings 8 servings Each serving will have 6 grams of carbohydrate and 3 grams of fiber, for a usable carb count of 3 grams; 7 grams protein.

Sweet-and-Salty Almond Crust To use with Margarita Cheesecake (page 514), Emeril made his crust with crushed pretzels to get that salty note so characteristic of margaritas. We're not going to use pretzels, so I came up with this crust instead. It's great with the margarita-flavored filling!

1 cups (225 g) almonds [image]cup (40 g) vanilla whey protein powder cup (6 g) Splenda cup (56 g) b.u.t.ter, melted 1 tablespoon (15 g) kosher salt (I like kosher salt for this because the larger grains make a real contribution.) Preheat oven to 325F (170C, or gas mark 3). Have on hand a 9-inch (23-cm) springform pan a.s.sembled and well sprayed with nonstick cooking spray.

Put the almonds in a food processor with the S-blade in place. Run the food processor until the almonds are ground. Add the protein powder and Splenda and pulse to mix. You may need to open the processor and run a knife around the bottom edge of the bowl to get everything into the path of the blade. Now, turn the processor on and pour in the b.u.t.ter while it's running. Let everything blend-and once again, you may need to do the knife-around-the-bottom-edge-of-the-processor trick. When the b.u.t.ter is evenly distributed, turn off the processor. Add the kosher salt and pulse the processor just enough to distribute the salt throughout the mixture.

Press firmly into the prepared pan, making sure you cover the seam around the bottom-but don't expect to be able to build it all the way up the sides. Bake for about 10 minutes or until lightly golden and cool before filling.

Yield: 12 servings 12 servings 4 grams of carbohydrate, and 2 grams of fiber, for a usable carb count of 2 grams; 8 grams protein.

Cinnamon Almond Crust 1 cups (225 g) almonds [image]cup (40 g) vanilla whey protein powder 2 tablespoons (3 g) Splenda teaspoon cinnamon cup (56 g) b.u.t.ter, melted Preheat oven to 325F (170C, or gas mark 3).

Put the almonds in a food processor with the S-blade in place. Run the food processor until the almonds are ground medium-fine. Add the protein powder, Splenda, and cinnamon and pulse the processor to blend. Turn the processor on and pour in the b.u.t.ter-if needed, stop the food processor, run a knife around the bottom to make sure everything mixes evenly, put the lid back on, and process a little more.

Spray a 10-inch (25-cm) pie plate with nonstick cooking spray. Turn the almond mixture into the pie plate and press firmly and evenly into place, building it up the side about 1 inch (2.5 cm). Bake for 8 to 10 minutes or until turning golden. Cool before filling.

Yield: 8 servings 8 servings Each serving will have 6 grams carbohydrate and 3 grams fiber, for a usable carb count of 3 grams; and 8 grams protein.

Ginger Almond Crust 1 cups (225 g) almonds cup (30 g) vanilla whey protein powder 1 teaspoon ground ginger 2 tablespoons (3 g) Splenda cup (56 g) b.u.t.ter, melted Preheat oven to 325F (170C, or gas mark 3).

Put the almonds in a food processor with the S-blade in place. Run the processor until the almonds are ground medium-fine. Add the protein powder, ginger, and Splenda and pulse to combine. Add the b.u.t.ter, and pulse to combine-you may need to run a knife around the bottom of the food processor to make sure everything gets combined.

Press firmly into a 10-inch (25-cm) pie plate or springform pan you've sprayed with nonstick cooking spray, building up the sides about 1 inch (2.5 cm)-if you're using a springform pan, make sure you cover the seam at the bottom. Bake for 8 to 10 minutes or until it just barely turns golden.

Yield: 8 to 10 servings 8 to 10 servings a.s.suming 8, each will have 5 grams of carbohydrate and 2 grams of fiber, for a usable carb count of 3 grams; 6 grams protein.

"Graham" Crust Wheat germ and wheat bran give this a "graham" flavor.

1 cups (190 g) almonds 2 tablespoons (14 g) wheat germ 2 tablespoons (14 g) wheat bran 3 tablespoons (4.5 g) Splenda 1 pinch salt 6 tablespoons (84 g) b.u.t.ter, melted Preheat the oven to 325F (170C, or gas mark 3).

Put the almonds in a food processor with the S-blade in place. Run it until they're ground to about the texture of cornmeal. Add the wheat germ, wheat bran, Splenda, and salt and pulse to combine. Now turn on the processor and pour in the b.u.t.ter, running the processor until everything's well combined. (You may need to stop the processor and run a knife around the bottom edge to make sure all the dry ingredients come in contact with the b.u.t.ter.) Turn this mixture out into an 8-inch (20-cm) springform pan you've sprayed with nonstick cooking spray. Press firmly into place. Bake for 10 to 12 minutes or until just turning gold around the edges. Cool before filling.

Yield: 12 servings 12 servings Each with 3 g protein, 4 g carbohydrate, 2 g dietary fiber, 2 g usable carbs.

No-Sugar-Added Cherry Pie Filling Our tester Ray Stevens made this when he couldn't find the Lucky Leaf cherry low-carb pie filling. It's very, very simple.

1 can (14.5 ounces, or 410 g) sour cherries packed in water cup (12 g) Splenda 2 teaspoons guar or xanthan Red food coloring (optional) Open the can of cherries and dump the whole thing, water and all, into a bowl. Stir in the Splenda and thickener, plus 4 to 6 drops of red food coloring if you want a pretty color. Let stand 5 minutes before using.

Yield: 6 to 8 servings 6 to 8 servings a.s.suming 6, each will have 1 g protein; 6 g carbohydrate; 1 g dietary fiber; 5 g usable carbs.

Strawberry Cheese Pie This is a killer company dessert! Feel free to use cream cheese instead, if you prefer-your carb count will remain about the same, though your calorie count will be higher.

FOR THE CHEESE LAYER:.

8 ounces (225 g) Neufchatel cheese, softened (or regular or light cream cheese) 2 tablespoons (30 ml) heavy cream 1 tablespoon (1.5 g) Splenda teaspoon vanilla extract Pie Crust, prebaked (page 520) FOR THE STRAWBERRY LAYER:.

1 pound (455 g) frozen, unsweetened strawberries 1 cup (240 ml) water cup (6 g) Splenda 2 tablespoons (30 ml) lemon juice 2 teaspoons unflavored gelatin To make the cheese layer: Using an electric mixer, beat the Neufchatel cheese, heavy cream, 1 tablespoon (1.5 g) Splenda, and the vanilla together until very smooth and fluffy. Smooth evenly over the bottom of the prebaked pie sh.e.l.l.

To make the strawberry layer: Put the strawberries, water, the cup (6 g) Splenda, and lemon juice in a nonreactive saucepan. Bring to a boil, then turn down to low, and let it simmer until the strawberries are soft. Use a whisk to coa.r.s.ely mash the strawberries. Now, stir with the whisk in a circle while you sprinkle the gelatin over the surface of the strawberry mixture, a little at a time. (You're trying to make sure that all the gelatin dissolves thoroughly, instead of leaving chewy little gelatin "seeds" in your finished pie.) Turn the heat off and let the strawberry mixture cool until it's getting syrupy. Pour or spoon the mixture over the cream cheese layer and then put the pie in the fridge for at least several hours before serving.

Yield: 8 servings 8 servings Each with 20 g protein; 10 g carbohydrate; 2 g dietary fiber; 8 g usable carbs.

Here's my confession: This actually makes a little too much strawberry mixture to fit in the pie sh.e.l.l, but I hate the idea of having a few leftover frozen strawberries just hanging around. So I pour the extra strawberry stuff into a custard cup and chill it for a gelatin dessert. But if you prefer, you could use an ounce or two less cheese instead to make room for the extra strawberries.

Chocolate Raspberry Pie This is fairly simple, but it looks terribly elegant, what with the chocolate-brown crust and the deep pink filling. It's yummy, too. It's best to make this for an occasion where it will all get eaten up. The leftovers will still taste great, but they will look less and less impressive as days in the fridge go by.

1 package (4-serving size) sugar-free raspberry-flavored gelatin 1 tablespoon (15 ml) lemon juice 1 cups (300 ml) boiling water 1 pint (475 ml) no-sugar-added vanilla ice cream, softened (I used Breyer's Carb Smart.) Crisp Chocolate Crust (page 521) Malt.i.tol-Splenda Chocolate Sauce (page 551) In a large mixing bowl, combine the sugar-free raspberry gelatin with the lemon juice and boiling water. Stir until gelatin is completely dissolved. Now stir in the softened low-carb vanilla ice cream. Stick the bowl in the fridge for a few minutes until the mixture is thickened a bit but not set and pour into the Crisp Chocolate Crust. Chill for at least several hours, and overnight is a good idea.

Serve with the Malt.i.tol-Splenda Chocolate Sauce or with Sugar-Free Chocolate Sauce (page 551).

Yield: 8 servings 8 servings Each with 8 g protein; 8 g carbohydrate; 4 g dietary fiber; 4 g usable carb. a.n.a.lysis includes crust. Carb count does not include the polyol sweetener in the ice cream or chocolate sauce.

Easy Key Lime Pie Tester Julie calls this "Yummy, light, and summery." She also says it couldn't be easier to make!

1 cups (225 g) almonds cup (30 g) vanilla whey protein powder [image]cup (8 g) Splenda 1 teaspoon ground ginger 4 tablespoons (56 g) b.u.t.ter, melted 2 packages (4-serving size each) sugar-free lime gelatin 2 cups (480 ml) boiling water 2 limes, grated zest and juice 1 pint (475 ml) no-sugar-added vanilla ice cream (I use Breyer's Carb Smart.) 1 cup (240 ml) heavy cream, chilled 1 tablespoon (10 g) vanilla sugar-free instant pudding mix Preheat your oven to 325F (170C, or gas mark 3).

In a food processor with the S-blade in place, grind the almonds fine. Add the protein powder, the Splenda, and the ground ginger and pulse to mix. Now add the b.u.t.ter and pulse until everything's blended. Turn the mixture out into a 9-inch (23-cm) pie plate you've sprayed with nonstick cooking spray. Press firmly into place, building up the sides, and bake for 12 minutes or until golden. Cool before filling.

In a big mixing bowl, dissolve the gelatin in the boiling water. Add the grated lime zest and the juice. Now stir in the ice cream until the ice cream is melted and the mixture is smooth. Chill until the mixture is thickened but not set.

Spoon the lime mixture into the prepared crust. Chill until firm. In the meantime, whip the cream with the pudding mix until you have whipped topping-but don't overbeat, or you'll get b.u.t.ter! Serve the pie with the whipped topping.

Yield: 8 servings, 8 servings, Each with 14 g protein; 9 g carbohydrate; 3 g dietary fiber; 6 grams usable carbs. a.n.a.lysis does not include polyol sweeter in sugar-free ice cream.

Coconut Cream Pie This is my decarbed version of the old-time favorite!