ORANGE GLAZED CARROTS WITH PECANS

Two 1 cup servings Net carbohydrates: less than 11 grams per serving

6 medium carrots, peeled and sliced on an angle 3 tablespoon butter 4 ounces TROP 50 low-sugar orange juice 1 cup water 1 tablespoon sugar alternative of choice Small pinch of salt ½ teaspoon ground cinnamon ⅓ cup toasted pecan halves

Melt butter in a sauce pan. Cook carrots in the butter on high heat for 1 minute. Add TROP 50, water, cinnamon, salt and sugar alternative. Continue cooking over medium-high heat until all the liquid is evaporated, about 10-15 minutes.

Garnish with the pecans for extra spark of flavor and crunch.

DOUBLE PECAN TART

Serves 8 Net carbohydrates: less than 12 grams per serving CRUST: Spray for the pan (9-10 inch removable bottom fluted tart pan) ⅔ cup all-purpose flour ½ cup toasted pecans ¼ cup granulated sugar alternative of choice 1 pinch salt ¼ teaspoon cinnamon ½ teaspoon baking powder 4 tablespoons cold butter 1 large egg FILLING: 3 large eggs

⅔ cup granulated sugar alternative of choice 2 tablespoons coffee

½ cup sour cream or heavy cream

1 teaspoon pure vanilla extract

2 tablespoons coffee liqueur or ½ teaspoon caramel flavoring

1 cup pecan halves

To make crust: In a food processor with a steel blade pulse all of the dry ingredients until combined and the nuts disappear into the mixture. Add cold butter and pulse. Add the egg and pulse until mixture forms a ball on the blade. Remove the dough and pat into a disc about 5-6 inches. Wrap disc in plastic wrap and refrigerate for at least ½ hour or overnight.

Roll out the crust on floured surface to about a 14-inch circle. Use your fingers to fit sections of the crust into tart pan. This dough is fragile and will break. Just piece it together with your fingers. Refrigerate for 15-20 minutes before filling. Preheat oven to 350°F. To prepare filling, beat the eggs until smooth. Add granulated sugar alternative of choice and beat until incorporated. Add the coffee liquor or caramel flavoring, vanilla, and sour cream or heavy cream. Beat until well mixed. Allow to sit for 20 minutes so some of the air from the beating is released (this will help keep the filling from cracking).

Arrange the pecans in concentric circles on the crust. Slowly (so not to disturb your pecan design), pour custard mixture into the crust.

Bake at 350°F for 25-30 minutes. Transfer to a rack and cool. Refrigerate for 2-3 hours.