Low Carb Recipes for Dieters & Diabetics

[kenmore1978]

The Low Carb Cookbook
Fran McCullough
1997 Hyperion Publishing, NY
ISBN 0-7868-6273-4

Pick a section and I'll list recipe names in it, then pick a recipe and I'll post it.

Appetizers
Soups
Salads
Sauces, Marinades, & Salsas
Main Dishes
Side Dishes
Vegetables
Desserts
Breakfast

 

[foraloysius]

I'm always in for Desserts!

 

[kenmore1978]

Low Carb desserts

And the selection is:

Ricotta Puffs
Simple Rhubarb
Melon With Cardamon
Ambrosia
Peaches with Amarettini Cream
Berries with Trembling Cream
Spirited Watermelon
Peach and Blueberry Crunch with Almonds
Rum-Coconut Balls
Pecan Meringues
Almond Cookies
Pinch Pie
Orange Cake
Almond Pound CakeLemon Pavlova
Warm Berry Compote
Pouring Custard
Raspberry Creme Brulee
Vanilla Ice Cream
Creme Fraiche Ice Cream
Rum-Coconut Ice Cream
Strawberry Shurbet
Frozen Coffee
Strawberry-Rhubarb Mousse
Chocolate Mousse
Pumpkin Mousse
Pots De Creme
Spanish Cream
Coffee Gelatine
Paskha
Cheesecake
Father Sarducci's Cheescake
The Ricotta Dessert
Chocolate Sauce
Chocolate Peanut Butter Drops

 

[foraloysius]

Low Carb Chocolate Mousse, now that's a very good idea!

 

[petek]

No low carb for me. I'm all about the chocolate and full fat. Louis, do you sprinkle choclate flakes on your toast?

 

[kenmore1978]

Here you go

LOW CARB CHOCOLATE MOUSSE

This goes together in just a few minutes and can be made up to four hours ahead. Instead of the orange flavoring, you could use a spoonful of Kahlua. Saco is the brand of cocoa powder used here, but you could use Hershey's--just add 2 grams of carbs

1 1/2 cups heavy cream
6 packets Equal (aspartame)
Minced zest of 1 orange
1/2 tsp vanilla extract
1/4 cup unsweetened cocoa powder

Beat the cream in an electric mixer (preferably a vintage classic) or by hand until it begins to get thick, then add the Equal 1 packet at a time. Add the orange zest, vanilla, and cocoa powder and beat until almost stiff. Turnoff the mixer and scrape down the side and botton of the bowl. Mix again. Divide the mousse among 4 raunchkins or small dessert dishes, cover, and refrigerate for 1/2 hour or up to 4 hours.

 

[kenmore1978]

confused

"No low carb for me. I'm all about the chocolate and full fat"

Read again. This recipe is low CARB, not low FAT. Heavy cream is DEFINATLY not low fat

 

[foraloysius]

Thank you for the recipe. We don't have the Equal here, so how much aspartame do you think should be in there?

Pete, I want to make this for a friend, but you can substitute the aspartame for sugar. BTW, yes, occasionally do sprinkle "hagelslag" or "chocoladevlokken" on my bread. Not very often though, I just threw a box of "hagelslag" away that was over the experation date. Any other things you remember? Like "vanillevla"?

 

[kenmore1978]

EQUAL/aspartame

A packet of EQUAL is 1 gram

 

[toggleswitch]

Basic chemistry

OK i'm officially confused.

a sugar by definition is C6-H12-O6.
a carb by definition is C6-H12-Ox. (all but 6 oxygens)

so if it ain't a protein, a fat or fiber woudln't it have to be a carb by default?

 

[petek]

Growing up there were a fair number Dutch expats living in our neighborhood so having toast with chocolate sprinkles on it was fascinating to me as a kid. I found a local Dutch import co. here with a small adjoining store chock full of neat stuff, my favorite being Bahmi Goreng.. I eat that a lot.

 

[kenmore1978]

carb by default

Yes, so what's the confusion?

Also, the fiber is a carb, too, but it's not digestible.

 

[toggleswitch]

mind games

by law here:

Mono-glyceride (1) = filler
Di-glyceride (2) = filler
tri-glyceride (3) = FAT

Now it is my understanding that the body takes mono-and di-glycerides (artifical fillers to lower "fat" contend) and synthesises...guess what.. tri-glycerides.

1 + 2 = 3

or in Greek

Mono + Di(o) = Tri(a)

My point is found in the link that follows.

"filler" is the legal name for what your body "sees" as FAT.

Quote: Seems to me like this is a way for food manufacturers to slip trans fats into their products without labeling them.

INHO- (as always unsolicited, LOL) there is only ONE way to get a low carb diet. Fruits and vegetables.

 

[toggleswitch]

Quote: Thank you for the recipe. We don't have the Equal here, so how much aspartame do you think should be in there?

Louis- Would this be bitter sarcasm? LOL. Yes most Americans eat a lot of artificial stuff. Just think this: If it ain't processed, chances are, it ain't going in our mouths.

American mentality (marketing , marketing marketing)
a young lady in my office asked if I wanted anything. So I asked for a juice drink.

Rather than buy the whole-natural product with identifiy-able ingredients, she bought for me the 50% less sugar "type". When did sugar become "the enemy"?

Sweetie, darling, this type is FULL of S$%T. And artificial sweetners in general are broken down by the body into known poisons. Is it worth it?

IMHO- Drink water, not "Diet". Diet should mean eat/drink less, not fill up on artificial garbage.

Sorry to spew venom. Not intended.

 

[toggleswitch]

fillers

ooopps here is the link

http://www.westonaprice.org/knowyourfats/mono_diglycerides.html

 

[foraloysius]

Steve,

Actually I eat only "pure" things, but a friend of mine, who is a diabetic, was searching for a recipe of chocolate mousse. I have one now and I will certainly pass it on to him, I'm sure he is happy with it.

I tend to agree with you though that it's better to avoid artificial food. Overhere there is a trend towards "light" products too as we call them here. I'm amazed that people buy the less sugar products. There shouldn't be added sugar in juice in the first place. There is enough fruitsugar in it to make it taste good. Another thing i despise is the "natrium glutamate" that is in a lot of processed food. It makes everything taste like soup and it's bad for your health too!

I could go on!

Cheers,

Louis

 

[toggleswitch]

Diet.

Quote:

Actually I eat only "pure" things,

...if you say so.. LOL