Low Carb Chocolate Mousse

(from Dana Carpender holdthetoast.com)

- 1 package (4-serving size) chocolate sugar-free instant pudding mix

- 1 package (about 10 ounces) soft tofu
- 1 heaping tablespoon unsweetened cocoa powder
- 1/4 to 1/2 teaspoon instant coffee crystals (more if you like mocha)
- 8 to 12 ounces heavy whipping cream, chilled

Using an electric mixer, beat first four ingredients until very smooth. In a separate bowl, whip the cream until just about stiff. Turn the mixer to the lowest setting, blend in the pudding/tofu mixture, and TURN OFF THE MIXER! If you overbeat, you'll get chocolate butter!

Use the smaller amount of cream, for a sturdier texture, or the larger amount for a fluffier texture. 

Crustless Asparagus Ham Quiche

This was really good and quick to make.

2 c. cooked asparagus
1 c. ham
1 t. onion powder
Dash of cayenne pepper (add more if you want it spicy)
4 oz. swiss or gruyere cheese (or a mixture)
6 eggs
1 c. heavy cream

Preheat oven to 375. Butter a 7 inch pie plate. Layer asparagus, ham, cheese, spices in pie plate, reserving a small amount of cheese to sprinkle on top. Beat eggs gently together with cream. Pour into pie plate. Top with remaining cheese. Bake for 35 minutes or until top browns and knife inserted into center of quiche comes out clean.

Pork Tenderloin Wrapped in Bacon

1 small pork tenderloin

2-3 rashers bacon

Wrap pork tenderloin in bacon. Bake at 350 until done (time depends on how large the tenderloin is: for a small one start checking after 30 minutes. Bacon should be brown and juices should run clear, not pink, when piercing the center of the meat with a knife.)