The lowdown on LowCarb Sweeteners

CookingWithCarlo.com ^ | Dec. 15, 2003 | Carlo3b Dad, Chef, Author

[carlo3b]

You know, it's statements like this that get me all frustrated.

LowCarb Fudgy Chocolate Cake

Yes, it's flourless.. :)

• 1/2 cup water
• 1/4 teaspoon salt
• 1 cup Splenda
• 8 ounces unsweetened chocolate
• 1 cup unsalted butter
• 6 eggs
• boiling water


Preheat oven to 300°F. Grease one 10 inch round cake pan and set aside.

1) Using a small saucepan over medium heat, combine the water, salt and Splenda. Stir until completely dissolved, set aside.
2) Choosing the top half of a double boiler or in microwave, melt the chocolate.
3) Pour the chocolate into the bowl of an electric mixer.
4) Cut the butter into pieces and beat the butter into the chocolate, one piece at a time. Beat in the sweetened water.
5) Slowly beat in the eggs, doing one at a time. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300°F for 45 minutes.
NOTE: The center will still look wet. Chill cake overnight in the pan.
To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Serves 10, at about 4 grams per serving, after fiber reduction.

[beezdotcom]

LowCarb Fudgy Chocolate Cake

*sigh*...do you do any "pro-bono" personal chef stints? :-)

[carlo3b]

I've given up on all artificial sweeteners. After someone else had posted xylitol was made from the sugar of birch trees (which I had learned I was allergic to before seeing that post), I became suspicious of Splenda (no idea if there's xylitol in it) and cut out all foods with Splenda in it. It turned out that this was causing my asthma problems. I don't trust aspartame so that's out. It seems I am pretty much limited to foods that are not processed.

I don't know where to start to settle things down for you, but I can tell this is not going well.. HUG

First I have checked in every spot that I can, and find no link between Splenda, and xylitol. That doesn't mean they aren't kissin cousins, it should mean that it's ok for you. I will go one further, Splenda is something that you can eat. Second, I think I am going to scream if I hear any more bashing of aspartame. If this stuff was as bad as some of it's competition would have you believe, they would be in bankrupsy years ago. You may not like the taste, or even the products that contain it, but it is not poison, and it won't kill ya! Now I feel better.. LOLOL

 

LowCarb Almond Mousse Supreme

• 1 15 oz. whole milk ricotta cheese
• 1/2 c. whipping cream
• 1 c. Tap warm water
• 1 pkg. plain gelatin
• 1 tsp. almond extract
• 1 tsp. vanilla extract
• Sugar sub to taste, one of many great new and old brands that are now plentiful.
• 1/4 tsp. salt

1) Mix cream with 3/4 c. of water. Place gelatin in the 1/4 c. water, soften and heat until gel is dissolved.
2) Place cream and water in blender then add all the rest of the ingredients and blend at least 5 minutes on the highest setting until like cream.
Divide into 6 serving dishes.

Top with whipped cream and a tsp of fruit or berry on the top is pretty.
3 grams carb per serving
 

[carlo3b]

*sigh*...do you do any "pro-bono" personal chef stints? :-)

ALL THE TIME.. Rolling eyes....HAhahahhaha :)

[carlo3b]

Bump back, and raise you a bump.. :)

[carlo3b]

LowCarb Pasta

Whoa Nellie, this is more like it!!! Yehaaaaaaaaaa!

• 3 large eggs
• 1/2 cup soy flour
• 1/2 tsp salt
• 2 -3 Tbls. additional soy flour
• 3 quarts water
• 1 1/2 tsp salt

1) Whip the eggs thoroughly with a fork or wire whisk.
2) Add soy flour and salt and mix well. Add additional flour if necessary to slightly tighten the dough
3) Using waxed paper, a flat dry surface, or a wooden board, sift a tiny amount of the extra soy flour lightly over the surface. Place the dough on you chosen surface and dust the top with additional flour, making sure that all surfaces, top and bottom, get a light coating. Roll out the dough with a rolling pin until very thin. Quickly roll out a thin dough into as close as a rectangle as possible.
4) Starting with the narrow end, gently fold over about 2 inches of dough and continue turning like a jelly roll until the roll is about 3 inches thick. The dough should be dry enough so layers do not stick together, but should not have a heavy coating of extra soy flour.
5) Using a very sharp knife, cut the rolled dough in even slices, 1/8" for linguini, 1/4" wide for fettuccine or wider as desired for other pasta like lasagna.
Carefully unroll strips so as not to break them, and arrange on waxed paper, keeping flat. The noodles may be left to dry for 1-2 hours, or cooked immediately.

Careful cooking, as with all pastas, but especially homemade, bring water to a rolling boil. Add a tablespoon of olive oil, salt and gentlly place the pasta in the water. Boil to the al dente* stage, testing frequently to make sure the pasta does not overcook.
*Al dente means tender but still firm to bite.
Drain pasta thoroughly in a colander and use it with your favorite Italian gravy recipe.

Makes 4 servings. 6 carbs per serving
 

[Hank Rearden]

I'll bet there are FReepers that can give us a link to a site that has better prices on this Splenda stuff, than we pay at a grocery store.. :)

That would be great, because I've already looked. With shipping, it's more expensive than Safeway.

However, Costco seems to be carrying the packets now (I'm trying to find the bulk); I think it was $12.00 for 700 of 'em vs. $9 for 200 at Safeway. Much better!

[carlo3b]

You have been added to the Weighless Train. We're rolling off the pounds.. LOL . . :)

[carlo3b]

I am just loving this Post! Please add me to your list!!

We love having you here, pull up a chair and stick around.. or, we'll ping you if somethin BIG happens.. :)

[carlo3b]

LowCarb Flourless CrepesCrepes:

• 1  large egg
• 1 Tbs. cream
• 1 tsp oil
• 1/4 tsp sugar substitute (adjust to taste)
• 1/8 tsp vanilla

Mix all ingredients and divide
1) Put half in a well buttered crepe skillet, or no stick frying pan and swirl to coat pan cook at medium until top looks dry, then flip for a few seconds.
2) Put on a plate, add your favorite filling and roll up and enjoy.
This will make two crepes.

Ricotta Filling:

• 1/3 cup ricotta cheese
• 1 pkg. sugar substitute

Mix well. This will fill both crepes.

Total carbs: 5.5 g

[carlo3b]

You are now a lucky member of our shrinking family.. You have mail.. :)

LowCarb Cauliflower Cheese Puffs

• 1 head cauliflower
• 2 Tbs. water
• 4 Tbs. butter, room temp
• 2 lg. egg yolks
• 1 cup grated Parmesan
• salt and pepper


Preheat oven to 400F.
1) Cook or steam cauliflower until soft, drain and place in food processor.
2) Add butter, egg yolks, and cheese. Process until smooth, add salt and pepper to taste.
3) Put small spoonfuls of mixture onto a greased baking sheet.
Bake for 20 minutes or until browned and set.  Serve hot.
Note: I have deep-fried these little buggers as well.

[Library Lady]

I think you can buy it in Canada and bring it here; you just can't buy it here. I wish I could find a Canadian web site where I could buy it and have it shipped to me in Virginia. That's sort of cheating, but who knows. . .

[kimmie7]

Cauliflower is one of my favorite foods!! I'll be trying these in the next couple of days!

Oh, and X X X O O O for the mail...

[jellybean]

Mid-afternoon, snowy, overcast HUGGGGS...

[HiTech RedNeck]

I think you wanted to ping somebody else

[carlo3b]

I think you wanted to ping somebody else

GASP!... a .....er ..... Never mind... :) Bwhahahhahaahhha

[carlo3b]

I am just loving this Post! Please add me to your list!!

We love having you here, pull up a chair and stick around.. or, we'll ping you if somethin BIG happens.. :)

[HiTech RedNeck]

Will this work using normal salted butter, but omitting the added salt.

[HiTech RedNeck]

FWIW, two of the hydrogens on the carbon ring are replaced by chlorine atoms. I've found that Splenda doesn't carmelize as nicely

eeeech... i would like to know what the chemistry of caramelizing Splenda is, anyhow. do you get chlorinated hydrocarbons out of this?

[Vinnie_Vidi_Vici]

Look up Erythritol, essentially zero cal, all natural and hardly any laxative effect. It's brand new and the ingredient of the future.