Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes.

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Old 06-10-2004, 11:52 AM
Hahabogus
 
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Default a few low carb sauces

White Cheese Sauce

* 1/2 lb shredded Swiss Cheese
* 1/4 cup grated Parmesan Cheese
* 1/3 cup heavy cream
* 1/4 teaspoon white pepper
* 1/4 teaspoon nutmeg

In a double boiler, melt the swiss and parmesan cheeses. Add the rest of
the ingredients. Blend well and simmer, stirring constantly for 5 minutes
and serve.

Makes 1 1/2 cups of sauce. Total carbs in recipe: 9.2 grams.



Sharp Cheese Sauce

* 1/2 lb shredded sharp Cheddar Cheese
* 1/3 cup heavy cream
* 1 teaspoon Worcestershire Sauce
* 1/4 teaspoon Tobasco

In a double boiler, melt cheese. Then blend in remaining ingredients.
Simmer, stirring constantly for 5 minutes and serve. Makes 1 1/2 cups of
sauce.

Total carbs in recipe: 8.3 grams.


Pan Gravy

* Pan Juices from Roast (chicken, pork, etc.)
* 1 cup Sour Cream
* 1 teaspoon celery salt
* 1 teaspoon white pepper
* 1 Tablespoon Kitchen Bouquet

Collect the pan juices from your roast. Skim off about half of the fat. Add
all ingredients to the pan, blending over low heat. Be sure to use a wire
whisk to smooth out the gravy. Never use high heat, as this tends to break
the gravy. Makes 1 cup.

Total carbs in recipe: 10.7 grams.


Mint Sauce

* 1/4 cup butter
* 1/8 cup fresh mint leaves, crushed
* 1 teaspoon Sugar Brown Twin
* 2 teaspoons Splenda

Blend all ingredients well over low heat and serve with lamb or chicken.

Total carbs in recipe: 2 grams.


Brown Gravy

* 4 Tablespoons dripping from your roast
* 1 cup Sour Cream
* 2 Tablespoons Kitchen Bouquet
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper

Blend all ingredients over a low heat until smooth. Serve at once. Makes 1
cup.

Total carbs in recipe: 13.7 grams.


Sauce Robaire

* 1 Tablespoon butter
* 2 Tablespoons chopped onion
* 1 Tablespoon chopped dill pickle
* 1 Tablespoon chopped capers
* 2 Tablespoons wine vinegar
* 1 packet Sugar Twin
* 1 cup Sour Cream
* 1 Tablespoon Dijon Mustard
* 2 Tablespoons Kitchen Bouquet
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper

In a saucepan, melt butter and sauté the chopped onion. Add dill pickle,
capers, wine vinegar, and Sugar Twin. Simmer for 2 minutes; add sour cream,
and stir over low heat until smooth. Add mustard, Kitchen Bouquet, salt and
pepper. Blend well and serve at once. Makes 1 cup.

Total carbs in recipe: 18.5 grams.


Newberg Sauce

* 1/2 cup sweet butter
* 1/4 cup straight sherry
* 2 teaspoons chopped shallots
* 1/4 teaspoon paprika
* 1 cup heavy cream
* 4 egg yolks

In a double boiler, melt butter, add sherry, shallots, and paprika,
stirring constantly until shallots are tender. Add cream and well-beaten
egg yolks, stir quickly with wire whisk until sauce has thickened. Serve at
once. Makes 1 1/2 cups.

Total carbs in recipe: 18.5 grams.
And now, three luscious dessert sauces for that fruit craving!

Sabayon Sauce

(makes 2 cups. 1/2 gram per Tablespoon) For sliced peaches, red
raspberries, or strawberries.

* 4 egg yolks
* 1/4 teaspoon grated lemon rind
* 1/2 cup dry white wine
* 1 teaspoon fresh lemon juice
* 2 tablespoons Splenda
* 1/4 cup heavy cream

Beat egg yolks, wine, Splenda, lemon rind, and lemon juice in top of double
boiler over simmering water until mixture increases four times its original
volume. Occasionally scrape sides and bottom of pan with rubber spatula.
Place top of double boiler in bowl of crushed ice and continue to beat
until chilled. Fold whipped cream into sauce and chill until ready to use.



Rum Custard Sauce

(makes 2 cups. 1/2 gram per Tablespoon) For blueberries, sliced peaches, or
strawberries.

* 1/3 cup whole milk
* 1/2 Tablespoon real sugar
* 1 Tablespoon Splenda
* 1/2 heavy cream, whipped with artificial sweetener
* 2 Tablespoons Dark Rum
* 1/3 cup heavy cream
* 1-inch piece vanilla bean
* 2 egg yolks

Heat milk and cream with vanilla bean to just below a boil in top of a
double boiler. Discard vanilla bean. Beat egg yolks, Splenda, and sugar
until light and lemon colored. Gradually stir in whole milk and cream
mixture. Strain mixture back into double boiler and heat over simmering
water. Stir with a wooden spoon until custard thickens and coats the spoon.
Immediately set pan into cold water to stop cooking. At serving time, stir
the rum into custard and fold in whipped cream.

Note: You can use artificial rum flavor (sold with extracts) to reduce
carbs and eliminate alcohol, but it's pretty negligible anyway and the real
stuff makes it pretty good.


Gervaise Sauce

(makes 1 3/4 cups. Less than 1/2 gram per Tablespoon) For fresh fruit
compotes.

* 2 3-oz packages cream cheese
* 1 cup Sour Cream
* 1 Tablespoon Brandy
* 1 Tablespoon Splenda

Blend all ingredients until smooth and serve.


--
Starchless in Manitoba.

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