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These recipes have been featured on sites such as LowCarbFriends.com! Note: Cookbook recipes feature full nutritional info.

CITRUS BERRY SANGRIA

This spicy, fruity punch is great for your next holiday party. The fresh citrus flavors, tea & spices infuse to create a tangy kick. This is also a great source of Vitamin C! Plus, just 2 carbs per serving! How's that for a supplement.

3 cups water

1/2 cup sugar substitute

1 cup mixed berries

1 whole orange, sliced

1 whole lime, sliced

1 bottle white zinfandel (or red wine)

1/4 cup brandy

3 fresh mint leaves

1 bottle diet orange soda

2-3 berry tea bags (optional)

Spices: 1-2 cloves, 1 cinnamon stick (optional)

In a small pot, add water and sugar substitute over medium heat. Add half cup of berries and 1 slice each of orange and lemon. Once mixture begins to boil, remove from heat. Steep 2 to 3 berry tea bags & spices in boiling berry mixture for 5 to 6 minutes (optional). Chill liquid for approximately 30 to 40 minutes or until cool. Remove cooked fruit with slotted spoon and pour liquid into a pitcher. Add remaining berries, citrus slices, wine and brandy. Garnish with mint leaves, cover and chill overnight or until flavor develops. Add enough diet soda to fizz (all or to taste) just prior to serving. Yield: 10 servings.

Amount per serving: Calories: 60, Fat: 0g, Carbohydrates: 2.5g, Fiber .4g, Net Carbohydrates 2g, Protein .3g.

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Have you been looking for some great alternatives to the super sweet and sugary cocktail drinks? If you are beyond Phase I of most low carb plans, a cocktail may just be the occasional treat your looking for!

All the below drinks are under 5 net carbs or less! Enjoy!

CRAZY COSMO

2 oz. Vodka

1/2 oz. cointreau

2 oz. light cranberry juice

1 tsp. fresh lime juice

1 tsp. fresh lemon juice

2 tsp. sugar substitute

1 cherry (garnish)

2 ice cubes

Add all ingredients to a cocktail shaker. Shake and strain into martini glass. Garnish with cherry and serve. Yield: 1 serving

BLOODY MARY

2 oz. vodka

3 oz. clamato juice or tomato juice

1 Tbsp. fresh lemon juice

3 to 4 drops hot sauce

1/2 tsp. Worcestershire sauce

1/2 tsp. black pepper, ground

2 ice cubes

1 celery stick (garnish)

Combine all ingredients in a large glass. Stir and garnish with celery stick. Yield: 1 serving.

MARGARITA

Kosher salt (for glass)

1 lemon wedge (garnish)

2 oz. tequila

2 Tbsp. fresh lime juice

1 Tbsp. fresh lemon juice

2 Tbsp. sugar substitute

1 oz. water

3 ice cubes

Pour kosher salt into small saucer. Run lemon wedge along rim of a hurricane glass. Dip rim of glass into salt. Add all remaining ingredients into a blender. Pulse until smooth. Pour into glass and serve. (Alternately, pour all ingredients over ice for "on-the-rocks".) Yield: 1 serving.

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PENNE VODKA

8 oz. low carb penne pasta

1 T. olive oil

2 pearl onions, chopped

3 clove garlic, minced

4 oz. prosciutto, chopped

1/2 stick butter

2 T. water

1 c. low carb tomato sauce

1 T. fresh parsley, chopped

1 tsp. basil, dried

1 tsp. oregano, dried

1 tsp. red pepper flakes

1/2 c. vodka

1/4 c. half & half cream

1/4 c. skim milk

1/2 tsp. fresh black pepper, ground

1/4 c. parmesan cheese, grated

Cook pasta according to directions on package. Meanwhile, heat olive oil in a heavy skillet over medium heat. Add onion and garlic. Sautee 2-3 minutes. Add prosciutto, butter, water, tomato sauce, parsley, basil, oregano, red pepper flakes, and vodka. Stir

and cook 10 minutes, or until thickened. Stir in half and half and milk. Season with pepper. Drain pasta, pour into large serving bowl. Pour sauce over and toss, coating pasta evenly. Sprinkle with parmesan and serve.

Amount per serving: Calories: 530, Fat: 24 g, Saturated fat: 11g, Carbohydrates: 10.91 g, Dietary Fiber 1.33 g, Net Carbohydrates: 9.58 g, Protein 19 g.

Grandma's Oatmeal Raisin Cookies

Ingredients

1/2 cup sugar substitute
1/4 cup light brown sugar or Splenda Brown Sugar (optional, may substitute sugar substitute for reduction of
carbs)
1/4 cup butter (or margarine), room temp
2/3 cup whole wheat flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon, ground
1 large egg, beaten
1 tsp vanilla extract
1 cup rolled oats
1/4 cup raisins
1/4 cup chopped nuts or sugar free chocolate chips (optional)

Preheat oven to 350^. Grease a large cookie sheet. In a medium bowl, stir together sugar substitute and brown sugar. Add butter and mash with fork until creamed and incorporated. Sift together the flour, baking powder, salt, and cinnamon; stir into the butter-sugar mixture. Add egg, vanilla extract, rolled oats, raisins and chopped nuts or chocolate chips (if desired); stir until combined.

Drop by rounded teaspoonfuls onto greased cookie sheet. Bake for 10-12 minutes or until golden. Allow cookies to cool slightly. Yield: 24 Servings.

Amount per serving: Calories: 72, Total Fat: 3.4 g, Saturated Fat 1.4g, Carbohydrates: 8.65g, Fiber .96g, Net Carbohydrates: 7.69 g, Protein: 2 g.

Mini Cheesecakes with Sour Cream Topping

These little cakes are soooo versitile- and are always always always a huge hit! You can add food dye to the sour cream topping to make more festive- orange for halloween, red and green for the holidays, they will love it! Feel free to substitute a Ginger snap for the vanilla wafer for a firmer crust. Just adjust carb count. Enjoy!

6 sugar free vanilla wafers (optional for crust)
1 tsp fresh lemon juice
1/2 cup sugar substitute
1 tsp vanilla extract
8 oz low fat cream cheese, softened
1 large egg
1/2 cup sour cream, low fat (for topping)
3 tablespoons sugar substitute (for topping)

Note: To create a more festive look, add red or green food coloring to sour cream topping. Decorate with sugar free sprinkles or candy.

Pre-heat oven to 325°F. Line muffin pan with cupcake liners; if crust is desired, place 1 vanilla wafer into each liner. In electric mixer, combine lemon juice, 1/2 cup
sugar substitute, vanilla extract, cream cheese and egg. Beat at medium speed, scraping down sides, until smooth (about 3 minutes). Spoon cream cheese mixture over each cookie, filling cups 3/4 full. Bake for 30 minutes. To make topping, mix together sour cream and 3 tablespoons sugar substitute in small bowl. Spoon about 1 tablespoon sour cream mixture onto each partially baked cheesecake. Continue baking for 10 minutes or until set. Allow to cool prior to removing from pan. Chill cakes until firm (1 to 2 hours).

Servings: 6 (Double recipe for 12 cakes)

Amount per serving: Calories 186, Fat 16g, Carbohydrates 4.3 g, Fiber .06 g, Net Carbohydrates 4.24 g, Protein 4.65 g.