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The sauce is extremely good with other fish such as salmon and halibut. For vegetables, spinach, asparagus and snowpeas are a good match with the sauce and tuna.

Seared Tuna with Soy Wasabi Glaze

Makes 4 Servings

• 4 6 oz. fresh Ahi tuna steaks, about 3/4-inch thick
• vegetable oil
• sea salt and freshly ground black pepper
• 8 Tbsp. cold unsalted butter
• 3 green onions, thinly sliced
• 1-2 Tbsp. fresh lime or lemon juice
• 3 Tbsp. soy sauce
• 1-2 Tbsp. prepared wasabi

Brush tuna steaks on both sides with the oil and season with salt and pepper.

Combine the butter, onion, lime juice, soy sauce and wasabi in a small pan.

Heat a heavy, nonstick frying pan over high heat. Place the tuna in the pan and sear until crispy and brown. Turn over and sear the other side. Be careful not to overcook the tuna. It’s best rare to medium rare.

While the tuna is cooking, heat the butter mixture over low heat, stirring constantly until smooth and emulsified.

Serve the tuna immediately, drenched with the sauce.

• Total Calories: 1853
• Fat: 126 grams
• Carbs: 12 grams
• Fiber: 2 grams
• Protein: 165 grams

Blue Cheese Dressing

• 4 oz. blue cheese, crumbled
• 1 cup sour cream
• 1/4 cup mayonnaise
• 2 tsp. minced garlic
• 1 Tbsp. red wine vinegar
• salt and pepper to taste

Mix all the ingredients. Cover and refrigerate overnight or for up to one week. Taste and adjust the seasoning if necessary.

• Total Carbs: 14.75
• Carbs per Tablespoon: .615

No-Bake Vancouver Cheesecake

Makes 1 10-inch or 16 pieces

I like really light cheesecakes and was very pleased with the way this turned out. The nutty crust was compared to the middle of Almond Rocca. Browning the almonds well and cooking the butter until browned really adds an extra dimension of taste.

• 1 1/4 cup well toasted whole almonds
• 3 Tbsp. unsalted butter
• 2 Tbsp. brown Sugar Twin
• large pinch of cinnamon
• 5 tsp. gelatin
• 2 cups whipping cream
• 3 eggs, separated
• 2 lbs. cream cheese, at room temperature
• 1/4 cup Splenda
• 1/4 cup pourable white Sugar Twin
• 2 tsp. pure vanilla extract

Chop or pulse the almonds in a food processor so half of them are finely chopped and half of them remain coarse.

In a heavy pot melt the butter over medium heat until it turns a rich, nutty smelling brown. Add the almonds, Sugar Twin and cinnamon. Stir well and press into the bottom of a 10-inch spring form pan. Refrigerate.

Place 1 cup of the whipping cream in a heatproof bowl. Sprinkle the gelatin over the whipping cream and let stand until softened. Beat in the egg yolks. Over a pot of simmering water beat the mixture with a whisk until it thickens and increases slightly in volume. Remove from the heat and let cool slightly.

Beat the cream cheese until smooth. Add the Splenda, Sugar Twin and vanilla. Beat until well combined. Beat in the gelatin mixture.

Beat the remaining cream to stiff peaks and fold into the cream cheese mixture. Beat the egg whites to medium peaks and fold into the cream cheese mixture.

Pour into the prepared crust and chill overnight.

To cut a cheesecake neatly, Dip your knife into very hot water and wipe the water off before making each cut. Lining the bottom of the pan with parchment paper will help the crust lift off the pan cleanly.

Ricotta and Espresso Cream

Makes 6 servings

• No muss, no fuss! Just fast, easy and good.
• 1/4 cup espresso
• 1 tsp. liquid sweetener
• 1/2 tsp. vanilla
• 2 cups ricotta cheese
• 1/2 cup whipping cream
• cocoa, if desired

Combine the espresso, sweetener and vanilla. Beat the ricotta with a whisk to loosen it up. Whip the cream until stiff and fold into the ricotta. Swirl in the espresso and fold it in lightly to leave it streaky. Pile into 6 dessert dishes or wine glasses and dust with cocoa if you like.

• Total Carbohydrates: 20.52
• Carbohydrates per Serving: 3.42

The definitive baked cheesecake. So smooth, so rich and so creamy.

It can be baked without the crust if you want to lower the carb count further or macadamia nuts can be used in place of Brazil nuts.

New York Style Cheesecake with Brazil Nut Crust

Makes 1 9-inch cake, which can be cut into 12 goodly slices

Crust:

• 2 cups raw Brazil nuts
• 4 Tbsp. unsalted butter
• 2 tsp. Brown Sugar Twin
• pinch of cinnamon
• pinch of salt

Filling:

• 2 1/2 lbs. cream cheese, at room temperature
• pinch of salt
• 5 Tbsp. granular Splenda
• 5 Tbsp. granular Sugar Twin
• 1/2 cup sour cream
• 2 tsp. fresh lemon juice
• 2 tsp. pure vanilla extract
• 2 large egg yolks
• 6 large eggs

Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and coat the inside of the pan with soft butter.

If you are using raw Brazil nuts, spread them on a baking sheet and roast for 10-15 minutes until they are lightly golden. If using roasted macadamia nuts, omit the roasting. Let cool. While the nuts are toasting, melt the butter. Transfer the nuts to a food processor and pulse until finely chopped. Add the remaining ingredients and pulse to combine. Pat evenly into the bottom of the springform pan. Place in the fridge.

Increase the oven temperature to 500°F. In a food processor or mixing bowl, beat the cream cheese until smooth. Add the sweeteners, sour cream, lemon juice and vanilla and process or beat until combined. Add the egg yolks and then the eggs, two at a time, beating until incorporated before you add the next two. Remember to scrape the bowl frequently while you are mixing.

Carefully pour the filling over the chilled crust and place the springform on a rimmed baking sheet or larger pan. Bake for 10 minutes, then reduce the temperature to 200°F and continue baking for 1 1/2 hours. Do not open the door! The cheesecake should still look soft in the center.

Transfer to a cooling rack. After 5 minutes, run a paring knife around the outside of the cheesecake to loosen it from the pan. Continue cooling to room temperature. You can serve it right away, or chill.

Total count with the Brazil nut crust:

• Total calories: 8790
• Fat: 806 gr
• Carbs: 104 gr
• Fiber: 15 gr
• Protein: 314 gr
• Alcohol: 3 gr

Total count without the crust:

• Total calories: 6665
• Fat: 585 gr
• Carbs: 68 gr
• Fiber: 0
• Protein: 279 gr
• Alcohol: 3 gr