For those who are interested in purchasing the Liquid Splenda from Kathy, she does have about a dozen bottles left at last count, so please don't delay or you might miss out.

 

For more information, here is the original message:  Liquid Splenda

 

 

 

 

 

Chilled Tomato Soup

 

Serves 4

3/4 cup finely diced, seeded, unpeeled cucumber
1/2 cup chopped fresh basil
1/4 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
3 pounds tomatoes, chopped
3 tablespoons balsamic vinegar
2 teaspoons salt
1/2 teaspoon black pepper

Combine 1/4 cup cucumber, 2 tablespoons basil, 2 tablespoons onion and 2
teaspoons oil in a small bowl. Working in batches, puree tomatoes, vinegar, salt, pepper and remaining cucumber, basil and onion in a food processor or blender. Serve immediately or refrigerate. Garnish with diced cucumber-onion mixture. Drizzle each serving with 1 teaspoon olive oil (optional).

Cals: 143 Protein: 3g Fat: 8g Carbs: 19g

 

 

Real Pancakes

Low-Carb, (gluten-free) Crullers (of the oopsie variety)

3 eggs, separated
3 ounces cream cheese
1 tsp baking powder
1/8 tsp cream of tartar
1 packet Splenda
2 Tbsp Davincis Vanilla Syrup (Sugar Free)

Preheat oven to 300 degrees F.

In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).

In separate bowl, blend cream cheese, yolks, cream of tartar and davincis sugar free syrup. Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add second half of the yolk mix and repeat sine wave two more times.

Place in ungreased, nonstick angel food miniature cake pans.

Bake for 30 minutes. Remove pans from oven and let cool on a cooling rack.Makes 4 crullers.

Chocolate Glaze

2 Lindt 80% dark chocolate squares (buy in candy bar)
1 Tbsp davincis vanilla sugar free syrup
2 small packets Splenda
2 Tbsp heavy whipping cream
2 Tbsp butter

In a microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Dip tops of crullers into mixture. Drizzle any remaining mixture to fill bare spots. Let crullers rest on cooling rack until glaze has set.

Will coat 6-8 crullers, and can be used for other purposes.
This does dry to a shiny glaze.

Keep unused portions and completes recipes in cooler temperatures.

Nutritional information for entire chocolate glaze recipe:

Calories: 349
Carbohydrates: 5
Fiber: 2
Net Carbohydrates: 3
Protein: 3
Fat: 36

Nutritional information without glaze/with glaze (glaze will easily coat 6-8 crullers):

Calories: 218/273
Carbohydrates: 2/1
Fiber: 0/1
Net Carbohydrates: 2/3
Protein: 7.5 grams/ 8 grams
Fat: 18 grams/ 24 grams

The Lighter Side of Low-Carb: Mind Your Doughnuts and Glaze into my Eyes...

Thank you, Cleo!

 

DOTTIE'S CARNE GUISADA

 

2 pound chuck roast, trimmed and cubed
2 tablespoons oil
1 small onion, diced, 2 1/2 ounces
4 ounces canned chopped green chiles
14 ounces beef broth
14.5 ounce can diced tomatoes, undrained
2 jalapeńo peppers, chopped
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
Salt and pepper, to taste

In a large Dutch oven, heat the oil over medium-high heat. I used my 8-quart Dutch oven which was much larger than necessary to hold all of the ingredients. Using a larger pot gave me more surface area so I was able to brown the meat in a single layer. Brown the beef on all sides. Add all of the remaining ingredients; bring to a simmer. Cover and simmer 2 hours or until the beef is very tender. Remove the lid and raise the heat.* Simmer until the liquid has thickened, about 10 minutes. Serve in low carb tortillas or over chopped lettuce, if desired. Top with whatever you like from cheese and sour cream to guacamole, etc. The counts below do not include the tortillas, lettuce or toppings.

Makes 4-6 servings

* I skipped this last step and drained the meat in a large colander, saving the liquid. I put the meat back in the pot and shredded it with two forks. Then, I sprinkled 1/2 teaspoon xanthan gum over the meat and stirred it in well. I poured in 1/2 to 1 cup of the reserved liquid and simmered it just until the sauce thickened. If you want to serve this like chili in a bowl, do not drain the liquid like I did. If you want to serve it in tortillas, it would be too soupy without draining off most of it. I used just enough to make the meat moist but not soupy. There is enough sauce that it could easily accomodate a 3 or 4 pound roast to stretch the servings and the carbs. By draining off most of the liquid, you'll save a few carbs as well but it was too hard to calculate the carb savings so I didn't.

Per 1/4 Recipe: 440 Calories; 22g Fat; 49g Protein; 11g Carbohydrate; 3g Dietary Fiber; 8g Net Carbs
Per 1/6 Recipe: 294 Calories; 14g Fat; 33g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

This is delicious. I was looking for a recipe for shredded beef similar to what they serve at Chipotle. Although theirs doesn't seem to have tomatoes in it, this was very similar. I had mine with cheddar cheese, guacamole and sour cream and it was almost like having a Burrito Bol. I sauteed the onions along with the meat but Dottie's instructions didn't say to do that. I figured it couldn't hurt and browning the onions gave them a nice flavor. Dottie also didn't say to shred the meat so that's up to you. Most of the meat will be falling apart anyway so it seems the logical thing to do unless you want a chunky chili-type dish. I used three large jalapeńos in mine and they added almost no heat at all. Feel free to throw in a serrano chile or two if you want more of a kick. Click the photo to see a close-up.

Linda's Low Carb Menus & Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 egg
1/2 teaspoon vanilla
1 tablespoon heavy cream
2 tablespoons cocoa
3 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda
1 teaspoon baking powder *
1 tablespoon butter, softened

Spray a 2-cup measuring cup or small bowl with cooking spray. I used a Grab-it bowl. Add the egg and beat it with a fork. Add the remaining ingredients and whisk until a smooth batter forms. Microwave on HIGH 30-60 seconds or until it puffs up and no longer looks wet in the center. Serve with whipped cream, if desired.

Makes 1 serving
Can be frozen

* Carolyn has since cut it back to 1/2 teaspoon.

With granular Splenda:
Per Serving: 281 Calories; 23g Fat; 9g Protein; 13g Carbohydrate; 4g Dietary Fiber; 9g Net Carbs

With liquid Splenda:
Per Serving: 261 Calories; 23g Fat; 9g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs

I like this very much. It tastes a little like a brownie and is very moist. What I like the most about this cake is that it doesn't require anything that you wouldn't already have in your kitchen. The only thing I didn't care for was the saltiness from the baking powder. As you'll read below, I've sinced omitted the baking powder with good results.

I experimented with Carolyn's recipe and discovered that the baking powder doesn't contribute anything to the cake as far as how it turns out. It only adds carbs and saltiness. I also found that I can mix everything right in the bowl that I'm going to cook it in and the bowl doesn't really need to be greased. Every version that I made tasted nearly identical, with the exception of the saltiness from the baking powder in the original recipe, and the consistency was nearly identical as well. Using 1 tablespoon less liquid made no real difference but I wouldn't try using more than a total of 2 tablespoons liquid. Another thing I tried to do was reduce the carbs by using some Da Vinci syrup in place of some of the granular Splenda to help those who don't have liquid Splenda get the carb count down as much as possible. Here are the results of my three experiments:

3-MINUTE FLOURLESS CHOCOLATE CAKE #2
1 tablespoon butter
2 tablespoons cocoa
Tiny pinch salt, optional
1 egg
1 tablespoon Da Vinci sugar free syrup, vanilla flavor
2 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda
1 tablespoon heavy cream

In a small microwaveable bowl microwave the butter for about 15-20 seconds on HIGH until completely melted. Whisk in the cocoa and salt until smooth. Whisk in the egg until well blended then whisk in the remaining ingredients until you have a smooth batter. Microwave on HIGH 1 minute. Cool completely or serve slightly warm.

Makes 1 serving
Can be frozen

With granular Splenda:
Per Serving: 267 Calories; 23g Fat; 9g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Serving: 253 Calories; 23g Fat; 9g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

I think I ever so slightly preferred this version over the ones that follow. I think that the heavy cream mellowed the chocolate flavor a tiny bit. The difference was very slight though.

UPDATE: I remember reading on a forum a while back that someone had a problem when they tried this method for making the cake. Well, the same thing happened to me today but I found a solution. What happened was that the batter didn't come together properly. It looked like milk with chocolate bits floating in it no matter how much I whisked it. The solution is to microwave it on HIGH power for about 10 seconds. You don't want to cook the mixture, just heat it up slightly. Now it should whisk together and look like brownie batter. I think what happened was that the cold ingredients caused the butter and cocoa to harden up and separate. Briefly heating everything helped blend them together. I think that the trick to preventing this is to make sure to thoroughly melt the butter and mix everything right away while the butter is still hot.

3-MINUTE FLOURLESS CHOCOLATE CAKE #3
1 tablespoon butter
2 tablespoons cocoa
Tiny pinch salt, optional
1 egg
2 tablespoons Da Vinci sugar free syrup, vanilla flavor
4 teaspoons granular Splenda or equivalent liquid Splenda

In a small microwaveable bowl microwave the butter for about 15-20 seconds on HIGH until completely melted. Whisk in the cocoa and salt until smooth. Whisk in the egg until well blended then whisk in the remaining ingredients until you have a smooth batter. Microwave on HIGH 1 minute. Cool completely or serve slightly warm.

Makes 1 serving
Can be frozen

With granular Splenda:
Per Serving: 210 Calories; 18g Fat; 8g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 202 Calories; 18g Fat; 8g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

I made this version for my friend, Nancy, who has to eat gluten and dairy free:

DAIRY-FREE 3-MINUTE FLOURLESS CHOCOLATE CAKE
1 egg
1 tablespoon mayonnaise
1/2 teaspoon vanilla
3 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda
Tiny pinch salt, optional
2 tablespoons cocoa

Whisk together all of the ingredients in a small microwaveable bowl until the batter is as smooth as possible. Microwave on HIGH 1 minute. Cool completely or serve slightly warm.

Makes 1 serving
Can be frozen

With granular Splenda:
Per Serving: 224 Calories; 17g Fat; 8g Protein; 12g Carbohydrate; 4g Dietary Fiber; 8g Net Carbs

With liquid Splenda:
Per Serving: 204 Calories; 17g Fat; 8g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

Here's how the cake looks when made in a 2-cup measuring cup:

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Mexican Pork Chops

Recipe by: Bruce McKay; modified from recipe by Amalia Ruiz Clark

servings: 4

Ingredients

4 pork chops, 3/4"to 1" thick
pinch salt and pepper
1/4 cup lc flour substitute
1 Tbsp cooking oil
3/4 cup onion, finely chopped
1 cup diced green chiles (a 7 oz can)
2 cups Mexican style sliced stewed tomatoes, (a 14 1/2 oz can)
2 tsp dried oregano, crushed
2 tsp onion powder
1/2 tsp garlic powder

1 oven bag, 14" X 20"

Directions

Preheat oven to 275F.

Sprinkle pork chops with salt and pepper; dredge in flour substitute to coat. Heat oil in skillet and lightly brown pork chops on both sides.

Place baking bag on 11"x 15" baking tray or in shallow baking dish of the same size. Lay pork chops at the closed end of the baking bag and roll the top of the baking bag back to expose the chops; spoon chopped onion and diced green chiles onto the top of each of the pork chops, covering evenly. Sprinkle covered chops with oregano, onion powder, and garlic powder. Spoon stewed tomatoes into spaces between covered pork chops. Elevate open end of baking bag, gradually pour liquid from stewed tomatoes into bag, then secure open end of bag with nylon tie. Puncture top of baking bag with four small holes.

Place tray or dish with baking bag and contents in oven and bake at 275F for three hours.

Spoon sliced tomatoes and liquid from baking bag onto tops of pork chops when serving.

(courtesy of Bruce McKay [mkayson@...])

Low Carb Recipes - Mexican Pork Chops

 

 

 

 

 

 

 

3 dill pickle spears, about 5 inches long, 2 5/8 ounces
5 ounces pastrami, sliced very thin *
Boursin, see recipe below

Cut each pickle spear lengthwise into 3 strips. Pat them dry with paper towels. Pat the pastrami dry. Stack 2 slices of pastrami to make 9 stacks. You may end up with an odd slice, which can be left single. Spread each stack of pastrami with a thin, even layer the Boursin, using all of it. Place a pickle spear on one edge of each stack and roll up jelly roll-style to enclose the pickle. Carefully cut each roll into 4 pieces (see my comments below). Chill well before serving.

Makes 36 pieces

* I used one package of Hillshire Farm Deli Select pastrami. There were 17 slices in the package. The package says that there are zero carbs per serving but the Hidden Carb Calculator says there are close to 2 carbs per serving. I took the average and counted 1 carb per 7 slices.

BOURSIN
4 ounces cream cheese, softened
1 small clove garlic, minced
1/8 teaspoon freshly ground pepper
1/8 teaspoon dill
1 teaspoon chives
1 tablespoon fresh parsley, chopped

In a mini food processor, process the cream cheese and garlic until blended. Add the remaining ingredients and process until well combined.

Per 2 pieces: 31 Calories; 2g Fat; 2g Protein; .5g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Per 4 pieces: 62 Calories; 5g Fat; 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

These are very good but a little messy. I thought they would end up a little more firm than they did so I ended up freezing the rolls for about an hour or so before slicing them. I don't know how well they would hold up at a party but they make a nice snack.

 

 

8 ounces mozzarella cheese, shredded
4 ounces cheddar cheese, shredded
3 eggs
1 teaspoon garlic powder
1 teaspoon basil, optional
Toppings of your choice *

Mix the cheeses, eggs, garlic powder and basil well. Line a 16-inch pizza pan with parchment paper or nonstick foil. Evenly spread the cheese mixture in the pan, almost to the edge, making it as thin as possible. Bake at 450ş 15-20 minutes until golden brown. I suggest checking it after about 10 minutes. If it's getting very dark on the edges and top, turn the oven down to 400ş and continue baking until brown all over and no longer pale on the bottom. Pat off any excess grease then add your toppings. Keeping the oven rack in the center position, put the pizza under the broiler until the toppings are hot and any cheese you added is melted and bubbly, about 4-5 minutes.

Makes 8 servings

* You may want to sauté your mushrooms, peppers and other vegetable toppings before using because the pizza will only be baked briefly with the toppings on. I also recommend pre-warming any meat toppings as well. I put all of my toppings, except the sauce and cheese, in a big skillet and heated them up together.

Crust only:
Per Serving: 176 Calories; 14g Fat; 12g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

Topped with 1/4 cup pizza sauce, 4 ounces mozzarella cheese, pepperoni, 1/2 cup cooked Italian sausage, 4 ounces mushrooms, 1/4 cup green peppers:
Per Serving: 271 Calories; 21g Fat; 18g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs

This is my new favorite low carb pizza crust and it's quick and easy to make. It is crispy on the edges and nice and thin. Even though it is very thin, you can easily pick this up and eat the pizza in your hand. I went very light on the pizza sauce on mine because it gives me heartburn. You could use more than I did but too much might make the crust turn soggy. Although 1/4 cup isn't a lot of sauce, I was able to very thinly spread it over the entire surface of the crust. It was just enough to suit me. I also went light on the cheese topping because there was already 12 ounces of cheese in the crust. Four ounces for the topping was just enough to help hold the other toppings in place. Although one slice would have been plenty for me, I didn't have too much trouble eating two slices. It is very filling and satisfying. If you serve a salad along with this, one slice might be enough for all but the biggest appetites. Click here if you'd like to read Nancy's original recipe thread at Low Carb Friends. Click the photo to see a close-up. Below is a picture of the whole pizza.

Linda's Low Carb Menus & Recipes

 

Raven's Dirty “Cauli-Rice”

Blackberry Ice Cream

Low Carbohydrate Recipe

Ingredients:

1-1/2 quart Half n Half

1 quart heavy whipping cream

1-1/2 cup Splenda

6 egg yolks

1/3 teaspoon salt

2 tablespoons vanilla extract

30 ounces fresh blackberries

Directions:

Mix first five ingredients together; heat to a gentle boil.

Remove from heat and chill.

Add vanilla extract; crank for about 30 seconds then add blackberries and crank until done.

Nutrition information per serving: Calories: 201 Total Fat: 18.7g Total Carbohydrates: 6g

Fantastic Low Carb Dessert Recipes Uncovered

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 cup cooked shredded cauliflower, about 4 3/4 ounces *
2 tablespoons onion, very finely minced, about 3/4 ounce
1 egg
4 ounces mozzarella cheese, shredded
1/4 teaspoon salt
1/8 teaspoon pepper

Mix all of the ingredients well. Pat this mixture evenly in a buttered a muffin top pan. Bake at 450ş 8-10 minutes or until crispy and brown on the bottom. Flip them over and bake another 3-4 minutes to brown the other side.

Makes 6 servings
Can be frozen

* You'll need a bit less than about a quarter of a medium cauliflower to get 1 cup cooked. I shredded about 1/3 of my large cauliflower then microwaved it in a covered casserole with 1 tablespoon water for 5 minutes on HIGH until tender.

Per Serving: 78 Calories; 6g Fat; 6g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb

These are a spin-off of Cleochatra's Cauliflower Pizza Crust recipe. Although these taste pretty good, they take a lot of fuss and containers to prepare. I'm not sure if they're worth the trouble. I think that the oven temperature may be a little too high. I would probably try baking them at 350-400ş if I made them again. I might also make the mixture into three patties instead of six because they came out very thin. On the other hand, I think that being thin like that, they might be nice layered with a thin sausage patty and some scrambled or fried eggs. I will try that tomorrow morning and let you know what I think. The photo shows what they look like on the top and the bottom. As you can see, they got quite dark on the bottom. Click the photo to see a close-up.

UPDATE: I've been having these topped with a sausage patty and a couple of fried eggs on top and they're very nice that way. I buy Wal-Mart's Great Value brand frozen sausage patties and they're almost exactly the same size as the hash brown patties. I would have taken a photo but the eggs pretty much cover everything up so you can't see the sausage or the hash browns.

Linda's Low Carb Menus & Recipes