Dixie Diner Low Carb Recipes

Carb Counter's Wild Blueberry Pie

How wonderful to have a delicious carb controlled all natural wild blueberry pie all year long. This recipe is made from frozen berries but regular blueberries can also be used.

• 1 package of Carb Counter's Press 'n Bake Pie Crust
• 16 oz. package (3 cups) frozen wild blueberries
• 1 Tablespoon lemon juice
• 2/3 cup Sugar Not Spoonful All Natural Sugar Replacement
• 1 Tablespoon Carb Counter's Thick It Up Thickener

Preheat oven to 400 degrees. Prepare but do not bake the pie crusts according to package direction. Note: Recipe may be made using one single crust and topping with whipped cream in place of the top crust if desired. In a saucepan, bring the frozen berries to a boil on medium-high heat, add the lemon juice and 1 Tablespoon water and stir in the Spoonful sweetener. Sprinkle the Thick-It-Up over the fruit and stir to blend well. Fruit will begin to thicken. Remove from heat and spoon into the unbaked pie shell. Top with crust (if using), cut several slices on the top of the crust to let out the steam and bake for 35-40 minutes until crust is brown and fruit is bubbly. Makes 7 servings, 5 net carbs each.

Angel Spice Chiffon Cake

Light, easy and delicious, this fragrant Angel Spice Chiffon Cake isn't just for the holidays. Weighing in at only 2 net carbs per slice, it's a Carb Counters heaven.

• 4 eggs, separated
• 1/4 cup oil
• 1 cup Sugar Not Spoonful Natural Sugar Replacement - plus 2 Tablespoons (divided)
• 1 cup Carb Counters Bakesquick All Purpose Baking Mix - plus 2 Tablespoons (divided)
• 1-1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt (optional)
• 3 tablespoons butter
• 1-1/2 teaspoons Maple or Vanilla flavoring

Preheat oven to 325 degrees. Separate yokes from eggs, placing yokes in a medium sized bowl and egg whites in a med-large sized bowl. Add 1/2 cup water to yokes, along with the oil and stir to blend. Add 1 cup of Bakesquick, 1 cup Spoonful, pumpkin pie spice and salt to yokes. Whisk or stir with spoon to blend well. With electric mixer, whip egg whites until stiff peaks form (3-4 min). Spoon yoke mixture into egg whites and gently fold (do not beat) the egg whites into the yoke mixture. Spoon into 8" or 10" angel food cake pan or into 9" x 13" cake pan. Bake for 35-40 minutes until golden brown. If using angel food cake pan, turn upside down to cool. Cool for 20-30 minutes.

Top with glaze: Melt butter in microwave and combine with 1 Tablespoon water, 2 Tablespoons Bakesquick, 2 Tablespoons Spoonful and flavoring. Stir to mix well, adding slightly more water if necessary to achieve glaze consistency. Spoon over cooled cake, sprinkle with chopped nuts if desired and chill. Serve chilled. Makes 12 servings, 2 net carbs per serving.

Carb Counters Pumpkin Cheesecake Pie

A stunning pie for those who can't decide between pumpkin pie and cheesecake, and only 4 net carbs per serving.

• 2 8oz blocks of cream cheese, softened
• 2 cups sour cream
• 4 large or extra large eggs
• 1-1/4 cups Sugar Not Spoonful Natural Sugar Replacement
• 2 teaspoons vanilla
• 1/4 teaspoon salt (optional)
• 1 15oz can of pumpkin
• 3 teaspoons pumpkin pie spice
• 1 Carb Counters Press n' Bake Low Carb Pie Crust Mix

Preheat Oven to 375 degrees. Prepare pie crust according to label directions (do not bake). Set Aside. In medium sized bowl, combine softened cream cheese with 1/2 cup plus 2 Tablespoons of the Spoonful, 1 cup sour cream, 2 eggs, salt and vanilla. Using whip or spoon, stir until well blended. Spoon into the unbaked pie crust shell. In medium sized bowl, place pumpkin, 1 cup sour cream, 2 eggs, remaining 1/2 cup plus 2 Tablespoons Spoonful and pumpkin pie spice. Stir with whip or spoon until well blended. Spoon lightly over cream cheese layer.

Bake for 1 hour and 15 minutes. Cool at room temperature for 20 minutes and chill for 2 hours. Serve chilled. Makes 8 servings. 4 net carbs each.

Carb Counters Apple Almond Blueberry Morning Cake

A deliciously simple homemade cake!

• 1/4 cup sliced almonds
• 1 pkg Carb Counters Blueberry Cream Muffin Mix
• 1/4 cup (4 oz.) unsweetened applesauce
• 1/4 cup sour cream
• 1 teaspoon cinnamon
• Sugar Not or low carb sweetener equal to 1 teaspoon sugar
• 2 whole eggs, large or extra large
• 1/2 cup water plus 1 Tablespoon

Preheat oven to 350 degrees. Spray an 8"x 8" square baking pan with non-stick cooking spray.

In medium-sized bowl, place bag 1 of the muffin mix and remove 1 Tablespoon and place in cup. Set the cup aside. In bowl, add the sour cream, eggs, applesauce, 1/2 cup water and whisk until well-blended. Add half of the almonds (2 Tablespoons). Stir in with spoon. In small cup, combine bag 2 (blueberries) with remaining Tablespoon of water and stir. Lightly fold blueberries into batter in bowl and spoon evenly into baking pan. Add cinnamon and sweetener to remaining dry mix in cup, and stir. Sprinkle remaining almonds over top of cake and sprinkle cinnamon mix over the almonds. Dot with fresh or frozen blueberries if desired.

Bake for 25 minutes or until cake is risen and cake is firm to the touch when pressed lightly in center. Makes 9 servings - 5 net carbs per serving. Serve warm or at room temperature. Refrigerate leftovers. Freeze for up to two months.

Low-fat or fat-free variation:
Use light or fat-free cream cheese. Use Egg Beater-type egg whites.

Carb Counters "Oven Southern" Fried Chicken, Gravy & Mashers

This will top your list of requests for a family dinner. The golden chicken is moist, flavorful and low in carbs. You can use skinned/boneless chicken breasts or regular drumsticks if you prefer. Recipe can be halved. Makes 8 servings. Freeze leftovers for up to 2 months.

Ingredients:

• 1/2 cup butter, melted
• 2-2/3 cups buttermilk, divided
• 1-1/2 cups Carb Counter's Seasoned Bread Crumbs
• 1/2 teaspoon garlic salt (optional)
• 8 bone-in chicken breast halves
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• Prepared Carb Counter's Instant Mashers (2 inner packs) (optional)

Preheat oven to 425 degrees.

Pour 1/4 cup butter into each of two 13" x 9" baking pans. Place 2/3 cup buttermilk in small saucepan-set aside. Pour 2 cups buttermilk into a shallow bowl. In another shallow bowl, combine the bread crumb mix and garlic salt (if using). Lightly salt and pepper each chicken piece (if desired). Dip chicken into buttermilk, then coat with dry mixture. Discard remaining buttermilk in bowl. Place bone side up in prepared pans. Bake, uncovered, for 25 minutes. Turn and bake 10 minutes longer or until chicken juices run clear.

For Gravy, combine the soup and buttermilk in saucepan. Cook and stir over medium high heat for 3-4 minutes or until heated through. Serve with chicken and mashers. Makes 8 servings at 5 net carbs per serving for chicken and gravy.

Carb Counters Easy Pumpkin Muffins

Ingredients:

• 1/2 can - 100% Pumpkin (1/2 of a 15oz can)
• 1 package - Apple Cinnamon Muffin Mix

Follow the directions on the muffin mix; use the same ingredients, except omit the butter and add the pumpkin. Bake for 20 - 25 minutes until toothpick inserted in center comes out clean. Makes 12 muffins with 4 and 1/2 net carbs each.

Tip: Buy 2 Muffin Mixes, make a double batch and freeze to have on hand for "pumpkin time".

Corn Muffins

Ingredients:

• 1/2 cup - Water
• 1/3 cup - Corn Oil
• 2 Eggs
• 1/2 cup - Corn Flour or Corn Meal
• 1 inner pack - Carb Counters Bakesquick
• 1/4 cup - Cream

Preheat oven to 400 degrees. Coat a 12 cup muffin pan with non stick cooking spray. Combine corn flour and Bakesquick in medium sized mixing bowl- stir to blend well. Add all other ingredients and stir well mixed (about 1 minute). Spoon into 12 cup muffin pan. Bake for 12-15 minutes. Makes 12 muffins -5 net carbs each. Leftovers freeze great for up to 2 months.

"No Bake" Creamy Pumpkin Pie

Ingredients:

• 3/4 cup - Canned Pumpkin
• 1/4 cup - Cream or Sour Cream
• 1 1/2 cups - Cool Water (not cold)
• 6 tbsp - Softened Butter
• 1 1/2 cups - Smaps Cold Cereal
• 1 package - Pudding Mix Vanilla - 1 Net Carb - Single pack
• 1 tsp - Pumpkin Pie Spice
• 1/2 tsp Cinnamon
• 1/4 tsp Ginger
• 1/8 tsp Ground Cloves

In medium sized bowl, add softened butter and GROUND up Smaps Cereal. Mix well and place in bottom of 8" or 9" pie pan. Coat one side of a piece of plastic wrap with non stick cooking spray and sprayed side down, use to press cereal mixture into bottom and sides of pie pan. Chill. In same bowl, combine dry pudding mix and SLOWLY whisk in cool water and whisk to mix well. Add 1/4 cup cream, pumpkin and spices. Whip the whipping cream until peaks form and fold into pumpkin mixture. Fill pie and chill for one hour (or until cold). Cut and enjoy. Makes 6 pieces. 3 net carbs per piece.

Traditional Pumpkin Pie

Ingredients:

• 1 package Carb Counter's Vanilla Pudding Mix
• 1 inner pack Carb Counter's Press 'n Bake Pie Crust Mix
• 1 15oz. can Pumpkin
• 1/3 cup cream
• 1 1/2 cups cool water
• 2 large eggs
• 2 teaspoons pumpkin pie spice

Preheat Oven to 375 degrees.

Prepare pie crust mix according to package directions (do not bake) and place into 9" or 10" pie shell (note: placing thin strips of foil over edges of pie crust prevents over browning). In medium sized bowl, combine pudding mix and cool water - whisk until smooth and dreamy. Add cream, pumpkin, eggs and spice. Whisk for 1 or 2 minutes until well blended. Spoon onto unbaked pie crust shell and bake for 1 hour. Cool and serve. Refrigerate leftover pie. Makes 7 servings - 4 net carbs per serving.

"No Bake" Creamy Beanit Butter Pie (Gluten Free)

• 1 1/2 cup(s) - Cool Water (not cold)
• 1 1/2 cups - Smaps Cold Cereal
• 6 tbsp - Softened Butter
• 1 package - Carb Counters Vanilla Pudding Mix - 1 Net Carb - Single pack
• 1/2 cup - Carb NOT! Beanit Butter
• 1/4 cup(s) - Sour Cream
• 1 cup - Whipping Cream (optional)

In medium sized bowl, add softened butter and ground up Smaps Cereal. Mix well and place in bottom of 8" or 9" pie pan. Coat one side of a piece of plastic wrap with non stick cooking spray and with sprayed side down, use to press cereal mixture into bottom and sides of pie pan. Chill. In same bowl, combine dry pudding mix and slowly whisk in cool water and whisk to mix well. Add 1/4 cup sour cream, Beanit Butter and stir. Whip the whipping cream until peaks form and stir into Beanit Butter mixture. Fill pie and chill for one hour (or until cold). Cut and enjoy. Makes 6 pieces 2 net carbs per piece.

Pumpkin Pecan Praline Cheesecake

Ingredients:

• 2 - 8 oz. blocks cream cheese (1/3 less fat may be used, if desired)
• 1 - 15 oz. can Pumpkin
• 1 package - Carb Counter's Praline Pecan Cheesecake Mix
• 3 large eggs
• 2 tablespoon softened butter
• 1/2 cup warm water

Preheat oven to 375 degrees.

In cup or small bowl, prepare bag #1 streusel mix : add 1/2 cup warm water and butter - stir and set aside. In large microwave safe bowl, heat cream cheese for 1 or 2 minutes until softened. Stir with whisk or electric mixer on low - add pumpkin, eggs and set a side streusel mix. Whisk or mix for 1 to 2 minutes until creamy. Place into 7" cheesecake pan or 9{" pie pan. Bake at 325 degrees on center rack for 1 hour. Chill in refrigerator for 2 or 3 hours before serving. Makes 9 - 4 carb servings. Note: if a crust is desired - press 1/2 inner pack (prepared but not baked) Carb Counter's Press 'n Bake Pie Crust onto bottom only of cheesecake or pie pan- pour filling on top of unbaked pie crust.

Easy and Delicious Harvest Pumpkin Bread

Ingredients:

• 1 - Carb Counter's Cinnamon Swirl Bread Mix
• 1 cup (1/2 - 15 oz. can) Pumpkin
• 3 large eggs (or 6 egg whites)
• 1/4 cup sour cream (light or fat free may be used if desired)

Preheat oven to 350 degrees.

In medium/large bowl combine bag # 1 and bag #2 dry mixes. Add all other ingredients and stir with spoon or whisk for 1 minute until well blended. Pour into 8" x 4" loaf pan and bake for 35-40 minutes until toothpick or knife comes out clean. Makes 16 servings - just 3-1/2 carbs each. Only 50 calories per slice.

Variation: Add 1/2 cup chopped pecans.

Carb Counter's Pumpkin Dip

Ingredients:

• 1 package - Carb Counter's Vanilla Pudding Mix
• 1 1/2 cups cool water
• 1 cup (1/2 -15 oz. can) Pumpkin
• 4 oz. softened cream cheese (1/3 light or fat free may be used)
• 1 teaspoon pumpkin pie spice (or slightly more to taste)
• 1 package - Carb Counter's Sweet Cinnamon Pita Chips

In medium sized bowl, combine pudding mix and 1-1/2 cups cool water. Whisk until smooth and creamy. Add cream cheese, pumpkin and spice - whisk until well blended. Chill and serve with the Sweet Cinnamon pita chips. Delicious and only 2 net carbs per 1/4 cup dip & one serving chips!

Big Soft Ooey Gooey Chocolate Chunkies

Ingredients:

• 2 oz - Carb Counters Semi Sweet Chocolate Chunkies - (rounded 1/4 cup)
• 1/4 cup - water
• 2 large or extra large eggs
• 1 package - Carb Counters Classic Pound Cake
• 1 cup - butter, softened (2 sticks)

Preheat oven to 325 degrees. Coat 2 cookie sheets with non stick cooking spray.

In a medium sized bowl, combine all ingredients EXCEPT Chocolate Chunkies. Stir until well blended. Drop by heaping teaspoonfuls onto cookie sheet 2" apart. Press into each cookie 3 Chocolate Chunkie pieces. Bake for 12-14 minutes. Freeze leftovers for up to 2 months - pop in the microwave for a few seconds to "ooey gooey" 'em up again. Makes 2 dozen big 4" round cookies. 2 net carbs each.

Peanut Butter Version:

• Use 2 eggs
• Use only one stick of softened butter (1/2 cup)
• Add 3/4 cup of natural peanut butter
• Use only 1 tablespoon water

Makes 2 dozen big 4" cookies - 3 net carbs each.

Nutty No Bake Caramel Bars

Ingredients:

• 1/4 cup - Water
• 10 tbsp - Caramel topping and sauce mix
• 2 cups - Soy Beanits - Lightly Salted
• 1 1/2 cups - Smaps Cold Cereal
• 4 tbsp - Melted Butter

Coat a 8" x 8" pan with non stick cooking spray. In medium sized microwave safe bowl, melt butter. Add the GROUND up Smaps cereal and mix well. Pat evenly into bottom of pan. Place pan in freezer. Put caramel and water in the empty bowl and microwave for 1 minute (do not scorch caramel) until caramel is melting. Stir well to blend. Add Beanits and mix. Spoon evenly over cereal crust in pan and refrigerate for 1 hour or place back in freezer for 15 minutes or until cool enough to cut easily. Cut into 16 bars. Store covered at room temperature. Just 2 net carbs per 2" bar.