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Nancy Martinez's Cheese Cake Tarts
Debbie Tegtmeier's Cheesecake Recipe
1-1/2 cups almond flour, 3 Tbsp. Whey Low Granular, 1/3 cup butter, melted, 4 pkg. cream cheese, softened, 1 cup Whey Low Granular, 1 tsp. vanilla, 4 eggs
PREHEAT oven to 325°F if using a silver 9-inch spring form pan or reduce heat to 300°F if pan has dark finish. Mix almond flour, 3 Tbsp. Whey Low Granular and butter; press firmly onto bottom of pan.
BEAT cream cheese, 1 cup Whey Low Granular and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 55 minutes or until center is almost set. Loosen cheesecake from side of pan and cool before removing the side of pan. Refrigerate at least 4 hours. Store leftover cheesecake in refrigerator.
Carol Gowdy's Low Carb Peanut Butter Cookies
1 jar "Natural" Peanut Butter (no added sugars), 2 large eggs, 2 cups Whey Low
Mix all ingredients, roll into walnut-sized balls, flatten with fork dipped in Whey Low, bake @ 350 about 12 minutes (don't over bake). Cool on wire rack.
Laura Richens French Silk Pie
1/2 c. butter 3/4 c. Whey Low 2 oz. unsweetened baking chocolate--Melted & Cooled 1 t. vanilla 2 eggs, unbeaten Nut Crust (I use a recipe for a Simple Nut Crust from LowCarbCookworx.com. Whipped Cream (see below) Cream butter at low speed. Gradually add in WheyLow. Blend in the melted & cooled chocolate and the vanilla. Add eggs one at a time at medium speed, beating 3 to 5 minutes after each egg. Spoon into nut crust. Top with whipped cream. Chill and serve. Whipped Cream: Whip 1 cup of whipping cream until stiff. Fold in 1 to 3 T. of powdered Whey Low and 1/2 t. of vanilla.
Colleen Trimble's Apricot Jam
This jam has been made by our family for probably 50 years, so I decided to make a diabetic friendly variation and it turn out great (and no one knows its NO SUGAR!) 12 cups washed, pitted and quartered apricots 6-7 cups Whey Low Granular (this is a tart jam, use more Whey-Low to taste if you want a sweeter jam) Juice of 2 lemons Combine the apricots, whey-low and lemon and cook for 15-20 minutes at a gentle boil. Pour hot jam into hot, sterilized jars, seal with sterile lids
Pamela Damm's Rustic Apple Tart
1 refrigerated pie crust 3/4 cup whey low granules 2 tablespoons cornstarch 1 tablespoon cinnamon 4 cups peeled, thinly sliced apples ( 4 medium apples) 1 egg white, lightly beaten 1 teaspoon whey low granules Prepare crust as directed on package. Place on a foiled lined baking sheet. Mix sugar, cornstarch, and cinnamon, toss with apples. Spoon in center of crust, spreading within 2 inches of edges. Fold 2-inch edge of crust over apples, pleating crust as needed. Brush crust with egg white and sprinkle with sugar. Bake in a preheated 425 degree oven for 20 minutes or until apples are tender. Cool slightly before serving. Serve with Whey Low Caramel Sauce if desired.
Pamela Damm's Whey Low Caramel Sauce
3/4 Cup Whey Low Granules 2 tablespoons water 3 ounces evaporated milk 4 tablespoons butter 1/2 teaspoon vanilla Mix whey low granules and water in a medium saucepan over medium-high heat, bring to a boil and boil for 10 - 14 minutes, DO NOT STIR. You can tilt pan slightly to ensure even browning. When sugar mixture is a rich brown color remove from heat and add evaporated milk, MILK WILL FOAM. Stir in one pat of butter at a time until incorporated. Add vanilla. Cool slightly.
Sheila Malone's Healthy Chocolate Chip Cookies
1. Ingredients 3/4 cup rolled oats 1 cup whole-wheat flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup Smart Balance Spread 1/4 cup Smart Balance oil 1/3 cup granular D Whey Low 1/3 cup Whey Low Gold 1 large egg 1 teaspoon vanilla extract 1 cup chocolate chips 2. Cooking Directions Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat Smart Balance Spread in a large bowl with an electric mixer until fluffy. Add oil, granular D, Whey Low Gold, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely. Yield: 30 servings
Lelia Ann Francis' Condensed Milk
1 cup instant nonfat dry milk; 2/3 cup granulated Whey Low; 1/2 cup boiling water; 3 Tablespoons melted unsalted butter. Process in Blender until smooth. (I then add about 1/3 cup lemon juice and have a lemon ice box pie.) Marshmallows: 1/4 cup cornstarch; 1/3 cup confectioners Whey Low; 1 envelope unflavored gelatin; 1/3 cup water; 2/3 cup granulated Whey Low; 1/2 cup light corn syrup (1 1/4 cup Whey Low granulated sugar; 1/4 cup water); pinch of salt; 1 teaspoon vanilla extract. Sift cornstarch and confectioners sugar into a bowl. Lightly grease an 8X8" baking pan and sprinkle 1 Table-spoon cornstarch mix into it. Tilt the pan to coat sides and bottom. Leave any excess in pan. Sprinkle gelatin into water in small pan, let soak 5 minutes. Add granulated Whey Low and stir over low heat until gelatin and sugar dissolve. In large bowl of mixer, combine gelatin, corn syrup, salt and vanilla. Beat for 15 minutes on high speed until peaks form. Spread fluffy mixture in the prepared pan. Leave 2 hours or until set. With a wet knife, cut marshmallow mix into quarters and loosen around the edges. Sprinkle remaining cornstarch mix on a baking sheet and invert the marshmallow blocks onto it. Cut each quarter into 9 pieces and roll each one in the starch and sugar. Place marshmallows on a cake rack covered with paper towels. Let them stand over night to dry the surface slightly. Store airtight; the marshmallows will keep for a month.
Patti Anderson's Peach Crisp
FILLING: 4 cups sliced peaches, 1/3 cup Whey Low or Whey Low D, 1 Tbs lemon juice, 1 tsp cinnamon, 1/4 tsp nutmeg
TOPPING: 1/2 cup unbleached all purpose flour, 1/2 cup whole wheat pastry flour, 1/2 cup Whey Low or Whey Low D, 1/2 cup trans fat free margarine or butter
1. Combine peaches, lemon juice, Whey Low, cinnamon and nutmeg. Pour into an 8"x 8" baking dish or shallow casserole. 2. Preheat oven to 350 degrees F. In a medium bowl, mix together flours and Whey Low. Cut in margarine. Sprinkle crumb mixture on top of peaches. Sprinkle with additional cinnamon, if desired. 3. Bake for 30 to 40 minutes. Serve warm with vanilla ice cream or vanilla yogurt. Makes 6 to 8 servings.
Sandy Mullenix's Crustless Cheesecake
1 x 15 or 16 oz container of Low-Fat Ricotta cheese, 1 x 8 oz package of 1/3 less calorie cream cheese, 1 large egg, 1 tsp vanilla, 1 cup Whey Low
Mix all ingredients together. Spray Pam in either 8 custard cups or 1 pie pan. Pour cheesecake mixture into pan or cups. Bake at 350 degrees for 30/35 minutes or until set and brown around edges. May top each serving with fresh strawberries, blueberries or other fruit.
Recipe variation: dry Whey Low maple and maple extract. Top with chopped walnuts.
Dowie's Sticky Buns by Marlene Piccolo
dough: 1 1/4 cups water, 3 tbsp butter or margarine, 3 tbsp. sugar, 2 tbsp. dry milk powder, 1 tsp salt, 3 cups flour, 2 tsp. yeast
filling: 1/3 cup butter or margarine, softened (4 TBLSP) 2/3 cup (DARK) brown sugar, 1 tbsp. cinnamon
sauce: 1/2 cup brown sugar (3/4 CUP DARK BROWN), 1/4 cup butter or margarine (5 TBLS), 1/4 cup corn syrup (6 TBLS DARK CORN SYRUP), 1/2 cup pecans (optional) (3/4 CUP TOASTED, CHOPPED)
Layer ingredients in bread machine pan and select dough setting. When completed turn dough onto floured surface. Roll out to a 16x10" rectangle. Spread the softened butter or marg. over the dough. Sprinkle with brown sugar and cinnamon. Roll up from long side and pinch seam to seal. Cut into 12 slices. In saucepan, combine brown sugar, butter or marg. and syrup. Cook until sugar is dissolved. Stir in pecans. (if using) Pour into a greased 9x13" pan. Place buns over the top. (I always cover and refrigerate overnight and bake in the morning) Or-cover and let rise until doubled about 1 hour. Bake at 350º for 20 (25 MINUTES or a bit longer as I like them a bit browned). Cool for 3 minutes then invert onto serving platter. *** I did not use my bread machine and did these by hand and they work just as well. They are a very simple and great sticky bun. Soft and puffy and almost like marshmallows. I love that you can get them ready in the evening, taking little time, and then just warm them up for about a half hour from the fridge and bake them.
Cynthia Barber's Whipped Cream
2 cups of whipping Cream, 6 Tablespoons of Whey Low, 1 Teaspoon Extract/Flavoring of choice, few drops of food coloring if desired
Combine all ingredients, beat with mixer until stiff and fluffy. Chill and serve.
Various extracts can/flavorings can be used to perk up the whipped cream, this could even substitute as a "mousse" if need be.
Julie Harbeck's Strawberry Shortcake
2 cup reduced fat biscuit mix, 3 tbsp Whey Low, 3 tbsp light butter, 1/3 c fat free milk
Mix together and drop on cookie sheet. Bake at 450 for to 10 minutes. Cut fresh strawberries in 4 pieces and add water and whey low to sweeten to taste. Let strawberries sit a few hours and then serve on top of shortcake. Top with low fat low calorie whipped cream.
Amber Brooks' Lemon Custard
1 x Lemon cut ends off then Quartered (Remove any seeds you can see but don't worry about the others. Blend the lemon in the blender so it's pulverized). Add all these to blender: 4 eggs, 1 to 3/4 cup of WheyLow, 2 Tbs Butter.
Blend all for 30 to 45 seconds so it's liquid. Pour into Frozen pie shell. Bake at 325 30 to 45min until custard is solid around the sides. Let cool. Serve warm or chilled. Refrigerate un-served portion as eggs are used in the recipe. You may add an extra egg if you wish. I used 4 and it didn't quite fill the pie shell.
Christine Lima's Vanilla Custard
In a saucepan heat 2 cups milk with a tsp vanilla extract. In a bowl beat 6 egg yolks with 1/2 cup whey low granules, then with a whisk stir mixture until well blended. Gradually stir milk mixture to bowl stirring constantly. Return mixture to saucepan and cook over medium heat for 6 minutes. Cover and chill. Great to eat over brownies
Freddie Summers' Derby Pie
2 Eggland's Best eggs, 1/2 cup all purpose flour, 1/2 cup Whey Low Granular, 1/2 cup Whey Low Gold, 1 cup melted Smart Balance 67% Buttery Spread, 1 cup Ghiradelli 60% cocoa bittersweet chocolate chips, 1 cup chopped pecans, 1 teaspoon vanilla, extract 9-inch deep dish pie shell (unbaked)
Preheat oven to 300 degrees. In a large bowl beat eggs until foamy. Add four, Whey Low Granular and Whey Low Gold. Mix well. Add melted Smart Balance and vanilla and mix well. Stir in chocolate chips and nuts. Pour into the pie shell and bake on a cookie sheet for 1 hour and 10 minutes. Allow to cool before slicing. Serve with whipped cream (flavor with a little bourbon instead of vanilla).
Freddie Summers' Fudge Brownies
4 oz. Bakers Unsweetened Chocolate
1/2 cup Smart Balance 67% Buttery Spread
1/4 cup Enova Oil
2 cups Whey Low Granular
3 Eggland's Best eggs
1 cup unbleached plain flour
1 teaspoon vanilla extract
Microwave chocolate and Smart Balance for 90 seconds. Stir until
chocolate is completely melted. Add Enova Oil and Whey Low. Mix well.
Add eggs one at a time mixing well after each addition. Add flour and
vanilla and mix until uniform and smooth. Bake at 325 degrees in a foil
lined 9 x 13 pan that has been sprayed with PAM. Bake for 27 minutes.
Remove from oven. Remove brownies by lifting the foil out of the pan.
Allow to cool and cut into squares.
Patte Fera's Vanilla Caramels
2 cups Whey Low Granular, 2 tablespoons butter, 1 cup whipping cream, 1 teaspoon vanilla extract
Boil sugar, butter and whipping cream to firm ball stage (245 degrees). Do not stir after sugar is dissolved. Pour onto buttered baking dish. Cool. Beat until creamy adding vanilla. Press into a well buttered pan. When firm, cut into squares and wrap in wax paper. Makes about 50-60 depending on size. I knew that I could bake with whey low but know I know I can boil it also.
Paula Kirsch's recipe for Two Single Pie Crusts (or One Double Crust)
1 and 1/3 cup Lite White Flour Blend, 1/4 tsp. salt, 2 tsp. Whey Low, 1/2 cup shortening, 5 to 6 TBSP ice water
Mix the flour blend, salt , sweetener and cut in the shortening with a pastry blender or food processor. Add the water and stir only until moistened. Divide the dough into 2 parts and form into flat disks. Wrap in plastic wrap and refrigerate for 10 minutes. Heavily flour a surface and roll each disk to an 11" circle (crusts will be thin). Carefully fold in half, then in half again the opposite way (looks like a 1/4 wedge of a pie). Fit into pie pans that have an inside measure of 9" and are 1" high. Crimp edges and prick entire crust with a fork. Bake at 400 to 425, center rack until lightly golden (10 to 15 minutes). These crusts puff and crisp beautifully after baking and are the best I've tasted--high or low carb.
Each 1/8 piece of pie crust has these facts: 80 calories, 6.5g fat, 2.25mg sodium, 5g carbs, 2.5g fiber, 2.1g protein, Net Carbs = 2.5g.
Peanut Butter Meltaway Cake by Alissa Carpio (NPC Fitness & Figure Competitor & AFAA Personal Trainer)
1 c. butter
Mix above in saucepan over low heat until it bubbles (not boiling). Remove from heat and add:
Beat until smooth (batter will be thin). Pour into a greased 9x13 pan. Baked @ 350 for 25 min. or until done. Let cool.
Mix the following and spread over cooled cake. (sometimes I micro it a bit to make it more fluid)
Place in refrigerator for at least 30 min., then frost, below.
Heat butter and cocoa until they bubble (not boiling). Add sugar, buttermilk and vanilla and beat until smooth (frosting will be thin). Pour over peanut butter topping. Keep refrigerated.
Heidi McCullough's Glazed Nuts
2 T butter, 1/3 cup Whey Low Granular, 1 cup raw unblanched almonds, salt to taste, 1 t vanilla
In a heavy skillet, combine butter, Whey Low and almonds over medium heat. Stir as the butter and Whey Low melt. Sprinkle liberally with salt. Continue stirring until syrup is nicely caramelized (the color of toffee) and almonds are toasted. (You'll be able to smell them.) Remove from heat and stir in a liberal teaspoon of vanilla, combining well. Spread on buttered foil or a non-stick pan, spreading out as well as possible to separate nuts. Allow to cool, and store in an airtight container.
If using pecans, allow butter and Whey Low to caramelize slightly before adding nuts: pecans toast much faster.
Rose Rowcliffe's Amazing Lemon Square
Blend together until you have a coarse mixture.
Take a loaf pan and spray bottom with Pam. Pat mixture evenly on bottom. Bake in a 350 degree oven for 20 minutes. Set aside to cool.
In a small bowl blend:
Add cornstarch mixture to sauce pan. Turn burner on Medium-low heat. You must continue to whisk mixture until it has thickened, (about 5 minutes). When mixture thickens, continue to cook another one minute. Remove from heat and pour mixture on top of crust. Refrigerate for 4 hours or over night. When set, cut into squares and squirt a tablespoon of Light whipped cream on top of each one. Enjoy!!!!!