Got Strawberries?
* Exported from MasterCook * Berries With Chocolate Ganache Recipe By :n/a Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints strawberries 1 cup raspberries 1 cup blueberries 3 Aikins Endulge bars -- broken in pieces 1/2 cup heavy cream 1/2 teaspoon vanilla extract Rinse berries and pat dry. Halve strawberries. Mix berries and divide in 8 dessert dishes. In a double boiler (or in a heatproof bowl set over, but not touching, a pot of simmering water), melt Endulge bars with cream. Stir until smooth; mix in vanilla extract. Cool slightly; drizzle sauce over fruit. This recipe yields 8 servings. Carbohydrates: 11.5 grams Net Carbs: 7 grams Fiber: 4.5 grams Protein: 1.5 grams Fat: 10.5 grams Calories: 148 Description: "This festive and delicious dessert couldn't be simpler to prepare. If you want to gild the lily, top each portion with a dollop of sweetened whipped cream mixed with a little sour cream." Source: "Atkins Cookbook at http://atkinscenter.com" S(Formatted for MC6): "06-24-2003 by Joe Comiskey - Mad's Recipe Emporium" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 6g Fat (54.6% calories from fat); 1g Protein; 10g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 7mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Parfait Recipe By :n/a Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh cranberries = (fresh or frozen) 1 cup Atkins Sugar Free Vanilla Syrup 2 scoops Atkins Strawberry Shake Mix 3 cups water -- divided 2 1/2 envelopes unflavored gelatin 4 packages sugar substitute In a blender, combine cranberries, vanilla syrup and shake mix. Puree until smooth. In a mixing bowl, pour 1 cup cold water; sprinkle gelatin into water and let stand 1 minute. Combine remaining 2 cups water with sugar substitute and bring to a boil (either in a microwave or on the stovetop). Add hot water mixture to gelatin mixture; stir until gelatin dissolves. Add berry mixture and stir until smooth. Pour into eight custard cups. Chill at least 3 hours to set. This recipe yields 8 servings. Carbohydrates: 2 grams Net Carbs: 1.5 grams Fiber: 0.5 grams Protein: 5 grams Fat: 1 grams Calories: 37 Description: "Sweet, creamy and refreshing. For Thanksgiving, cranberries are traditional, but unsweetened strawberries, blueberries or raspberries can be substituted." Source: "Atkins Cookbook at http://atkinscenter.com" S(Formatted for MC6): "06-29-2003 by Joe Comiskey - Mad's Recipe Emporium" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; trace Fat (0.2% calories from fat); 2g Protein; 26g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 72mg Sodium. Exchanges: 0 Fruit; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Fruit Kabobs With Almond Crème Recipe By :n/a Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 kiwis -- each cut 4 rounds 16 raspberries 16 blackberries 1/2 pint strawberries 1 star fruit -- cut 8 slices 3/4 cup plain whole milk yogurt 1/4 cup heavy cream 1 1/2 tablespoons granular sugar substitute 1/2 teaspoon almond extract 8 twelve-inch skewers Onto each skewer thread 1 kiwi slice, 2 raspberries, 2 blackberries, 1 strawberry and 1 star fruit slice. In a medium bowl, whisk yogurt, heavy cream, sugar substitute and almond extract. Pour into serving dish. Serve kabobs with dipping sauce. This recipe yields 4 servings. Carbohydrates: 18 grams Net Carbs: 12.5 grams Fiber: 5.5 grams Protein: 3 grams Fat: 7.5 grams Calories: 147 Description: "If you wish to prepare the kabobs ahead of time, place damp paper towels over them and cover tightly with plastic wrap. The accompanying yogurt dipping sauce is so good you'll find yourself inventing dishes to put it on." Source: "Atkins Cookbook at http://atkinscenter.com" S(Formatted for MC6): "06-20-2003 by Joe Comiskey - Mad's Recipe Emporium" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 366 Calories; 8g Fat (17.8% calories from fat); 5g Protein; 77g Carbohydrate; 32g Dietary Fiber; 20mg Cholesterol; 6mg Sodium. Exchanges: 5 Fruit; 0 Non-Fat Milk; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lynne's Chocolate Dipping Sauce Recipe By :Lynne Axiak Serving Size : 0 Preparation Time :0:00 Categories : Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce unsweetened chocolate 2 tablespoons cocoa butter 1 tablespoon heavy cream 1 teaspoon vanilla Splenda® granular -- to taste GENTLY melt chocolate and butter, remove from heat, stir in cream and vanilla and sweetener, fold in crushed nuts. Dip fresh washed and dried strawberries or lowcarb walnut cookies or whatever you choose to dip. Place on waxed paper and chill until hardened. if your chocolate is separating, try warming the cream to room temperature by nuking for 2-3 seconds or leaving out for an hour before making the chocolate. Some people say they never have this problem if they use already premelted chocolate (ie: nestles) or by using the microwave to melt the chocolate. Cocoa butter: can usually be found in the lotion aisle of the a health food store. Make sure you buy 100% pure cocoa butter. Cuisine: "Low Carb" Source: "http://pages.cthome.net/axiak/chocpage.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 453 Calories; 48g Fat (89.4% calories from fat); 3g Protein; 10g Carbohydrate; 4g Dietary Fiber; 20mg Cholesterol; 10mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 9 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Rhubarb-Strawberry Pie Recipe By :Tracey Seaman Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 prebaked Atkins Pie Crust -- (see recipe) 4 rhubarb stalks - (1 1/4 lbs) -- finely diced 1/2 cup water 4 packets sugar substitute 1 pint strawberries -- hulled, quartered 1 tablespoon ThickenThin Not/Starch thickener -- plus 2 teaspoons ThickenThin Not/Starch thickener 1/2 teaspoon fresh lemon juice 1/8 teaspoon salt 1 cup heavy cream 1 teaspoon pure vanilla extract In a medium saucepan, combine rhubarb, water and sugar substitute. Bring to a boil. Reduce the heat and simmer 10 minutes, until rhubarb is falling apart. Stir in berries, thickener, lemon juice and salt. Stir over low heat until thickened, about 3 minutes. Adjust sweetness by adding more sugar substitute, if necessary. Let cool, stirring occasionally. Pour filling into prepared pie shell. Chill until set, about 2 hours. (Allow enough time for the pie to set up, at least 2 hours. Otherwise it will be too soft to cut into slices.) Before serving whip the cream with vanilla until stiff peaks form. Pipe or spoon over the pie in a decorative fashion. This recipe yields 8 servings. Carbohydrates: 10.5 grams Net Carbs: 6.5 grams Fiber: 4 grams Protein: 3 grams Fat: 22 grams Calories: 274 The challenge: Creating a fruit pie that is relatively low in carbohydrates. The solution: We used rhubarb, a relatively low-carb vegetable that cooks and tastes like fruit. Rhubarb is often paired with strawberries in a traditional springtime pie. But with frozen rhubarb and the year-round availability of strawberries, this pie can be enjoyed anytime. Blueberries or raspberries may also be substituted for strawberries for variety. ThickenThin gives the pie consistency, and is the carboydrate controlled alternative to cornstarch. We've kept this version on the tart side, but if you prefer sweeter desserts, add an extra packet or two of sugar substitute. This pie is delicious topped with whipped cream sweetened with sugar substitute or Atkins Sugar Free Strawberry syrup. Source: "Atkins Cookbook at http://atkinscenter.com" S(Formatted for MC6): "06-30-2003 by Joe Comiskey - Mad's Recipe Emporium" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 11g Fat (84.1% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 47mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rum Custard Sauce Recipe By :n/a Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Desserts Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup whole milk 1/2 tablespoon real sugar 1 tablespoon Splenda 1/2 heavy cream -- whipped with Artificial sweetener -- to taste 2 tablespoons dark rum 1/3 cup heavy cream 1 piece vanilla bean - (1" long) 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. This recipe yields 2 cups; 1/2 carb gram per tablespoon. Comments: For use on blueberries, sliced peaches, or strawberries. 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. Source: "Low Carb Recipes at http://www.lowcarbluxury.com" S(Formatted for MC6): "06-12-2003 by Joe Comiskey - Mad's Recipe Emporium" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 917 Calories; 86g Fat (89.7% calories from fat); 12g Protein; 10g Carbohydrate; 0g Dietary Fiber; 708mg Cholesterol; 129mg Sodium. Exchanges: 1/2 Lean Meat; 1 Non-Fat Milk; 16 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic Since Aug 2004 1AC- 7.2, 7.3, 5.5, 5.6 mmol Weight from 265 down to 219 lbs. and dropping. Continuing to be Manitoban |
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