11: Howard And Georgene Harkness Are Low-Carb Cruisin’ With Us

11: Howard And Georgene Harkness Are Low-Carb Cruisin’ With Us

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Hello and welcome back to another healthy dose of Low-Carb Conversations with Jimmy Moore & Friends! Today we have another fantabulous conversation from the recently-concluded 2011 Low-Carb Cruise and joining Jimmy and Mindy are long-time low-carbers Howard and Georgine Harkness. This one’s a lot of fun, folks, and Georgene has quite the incredible low-carb dessert to share–Decadent Mocha Cheesecake! O…M…G!!!

Here’s the recipe:

Low-Carb Decadent Mocha Cheesecake

©Georgene Harkness, 2004

Unfortunately, “decadent” doesn’t begin to describe this recipe. It’s full-blown sinful!
But! The great part is it has NO sugar alcohols, so the carb count you see is real! I
have to limit this recipe to twice a year – my hubby’s birthday and Christmas; otherwise,
I am sure we’d eat it three times a day, every day.

2 C Pecans
Sweetener to equal 1 T Sugar
3 T Butter, melted
1 T. Cocoa Powder
1 T. Freeze-Dried coffee crystals

Filling:
16 ounces cream cheese, softened
1 C Heavy Cream
Artificial Sweetener to equal 1 C. Sugar
4 T. butter
8 oz unsweetened baking chocolate
3 eggs
1 tsp vanilla

Topping:
1 ½ C. Sour Cream
1 oz melted chocolate (optional)
1 tsp vanilla
Sweetener to equal 3 T Sugar

1. Preheat oven to 350 degrees.
2. Combine Pecans, Sweetener, Butter and Coca in bowl of food processor
3. Process until pecans are chopped finely and all are combined (will be somewhat
wet).
4. Press mixture into bottom of 10″ pie pan (using plastic wrap to cover nut mixture
will keep it from sticking to your fingers). Set aside.
5. In bowl of same food processor (no need to clean bowl), combine cream cheese,
cream, sweetener, coffee crystals, vanilla and 1 egg. Process until well blended, scraping
down bowl. Add the next two eggs one at a time, scraping down the bowl.
6. Combine 4 T. butter and 8 oz chocolate in microwave-safe bowl. Heat in
microwave at medium power until melted.
7. Add melted butter and chocolate to food processor, process for one minute.
8. Pour mixture from food processor into pie pan, spreading evenly.
9. Bake in preheated oven for 1 hour, checking carefully after 50 minutes. Do not
allow top to burn.
10. Mix 2 T equivalent of artificial sweetener with melted 1 oz chocolate.
11. Stir 1T equivalent of artificial sweetener with sour cream and vanilla.
12. Spread sour cream mixture over cheesecake, drizzle melted chocolate over in a
swirled pattern.
13. Return cheesecake to oven for five minutes. Remove from oven; chill overnight.

Nutritional info: Makes 16 Servings: Per Serving: Calories, 400. Protein 7 gr,

Fat 39.9 gr, Carbohydrate 9 gr. Fiber 3 gr. For net 6 gr.

Special thanks to our sponsor, Yes! To Cookies!

LINKS MENTIONED IN EPISODE 11
– Support our sponsor: Yes! To Cookies!
Howard Harkness’ “Guest Diet Blog”
Georgene Harkness on Facebook
Fred Hahn’s “Slow Burn Fitness”
Georgene’s “DFW Preppers and Survivors” web site

  • Hey, Jimmy! You should update the post with the new sailing date for 2011.

    Being my first interview by a Big Name in the blogosphere, I guess I did ok… Georgene says I was using my “900 number” voice, which I guess went over well. Maybe I even have a future in podcasting…

    I certainly enjoyed the interview, and I hope I get to do another with you.

    • I already corrected the dates for 2012 when I blogged about this episode, but we couldn’t change the audio that we recorded Howard. But most people who visit the Low-Carb Cruise web site will see the correct dates…it’s all good! You guys did a stellar job! You’ve got a KILLER voice I’d LOVE to have. 🙂 Definitely do podcasts man. We’ll certainly have you back on again.

  • vicky

    Loving the lowcarb conversations Jimmy. Since I’ve (re) embarked on induction again – and this time for good – These kinds of shows keep me inspired and motivated.

    • AWESOME Vicky! That’s why we started this show. 😉