Maison Rustique
06-26-2007, 05:12 PM
(http://www.otwa.com/community/showthread.php?t=16670)
maison rustique Aug-23-04 07:38 PM
Low/No Sugar Recipes
I got a request to start a thread for tried and good recipes with little or no sugar. I'm going to try to get my sister to post a few here--she tries lots of them for our grand (or is it great) nephew who is Type I diabetic.
Meanwhile, since today is DH's BD, this evening he will be having chocolate mousse cake and I will be having:
Mocha Ricotta Crème
Two servings, a variation from the SBD book.
1 cup part-skim ricotta cheese
2 teaspoons unsweetened cocoa powder
1 teaspoon instant coffee
1/2 teaspoon vanilla extract
2 or 3 packets sugar substitute, such as Splenda
Mix all ingredients in a 2-cup measuring cup or a small bow. Put into 2 dessert bowls, cover, and chill.
This looked a little "odd" so I added a splash of non-fat half and half. Not sure it made any difference. I'll let you know how it tastes later.
I'm off to serve up the BD cake and watch the "Triplets of Belleville". Someone remind me to post the recipes for the salmon with lemon cream sauce and the artichoke hearts with crispy topping that we had tonight.
We need a licking-your-lips emoticon here!!! :)
maison rustique Aug-23-04 09:29 PM
OMG! Do NOT try this ^^^^^ unless you're really desperate for something sweet. I guess I wasn't desperate enough. :ignore:
maison rustique Aug-24-04 09:42 AM
I emailed my sis and asked her about low/no sugar recipes. Here's what she said:
"I'll think about it. Off the top of my head, I can't think of anything
sugar-free that I've made that I'd either make again or recommend to
anyone! If it's just for carb-counting, I do highly recommend this: Carb
Smart chocolate ice cream blended in a shake with Carb Coundown milk & you
can add a little Equal if you like it sweeter. I don't know off the top of
my head what the carb count is, but it's substantially lower than regular
stuff. Zakk loved it & it's actually something I'd make for myself if I
wanted to be "healthier". The Carb Smart ice cream is very good. I also
like the Le Carb ice cream (lemon is best; chocolate is good; but I don't
like the chocolate almond)."
rosemarie Aug-26-04 08:24 PM
Wow, this sure is a hard category to find something appetizing isn't it?
I'm still looking for recipes on the net to try first. I don't want to post something here that turns out really yucky.
Unfortunately, it seems sugar is a way of life, and when you have to go low/no sugar, it becomes difficult. I'm into reading labels now and it's bad out there...really bad.
maison rustique Aug-26-04 08:46 PM
If you like yogurt, I did try plain non-fat yogurt with sugar-sub, vanilla and some cocoa powder mixed in. It was much better than the ricotta cheese thing.
I forgot to buy eggs at the store, but when I get them I'm going to try to concoct something with egg and ricotta cheese--like a cheesecake without crust. I'll keep you posted!
maison rustique Aug-28-04 09:02 PM
I tried a sort of baked mocha "cheesecake" tonight. Couple of eggs, cup of ricotta, half cup of non-fat cottage cheese (I think low-fat would have made a big difference), Splenda, cocoa powder, vanilla, dash of cinnamon and bit of instant coffee. (This was for 4 servings.) It's not great, but is better than the other ricotta mocha thing. I'm going to keep experimenting and see if I can't get it to taste a bit better. For one thing tonight I didn't use enough sweetener.
NotMe Aug-28-04 11:17 PM
We gotta get Jim to add this!
1 Attachment(s)
Especially for your low/no sugar recipes Deb.....
sadie999 Aug-29-04 07:12 AM
Ok, I used to make a low sugar, lower carb chocolate cheese pie, but I'll be danged if I can find the recipe anywhere on my computer or in the house. :rolleyes:
I remember the ingredients, but not all the exact measurements.
1 container of ricotta
1-2 eggs (one makes it denser; 2 make it cakier)
Squares of unsweetened baker's chocolate
1t to 1T of ground coffee
Splenda to taste
Mix the ricotta, ground coffee, and egg(s) together in a bowl.
In a double boiler, (or a small pot resting in a larger pot of boiling water), melt the chocolate. Stir into the ricotta/egg mixture.
Splenda to taste. Recommendation: Make the uncooked sweeter than you want the final product because the sweetness seems to decrease during baking.
Pour into a glass pie plate.
Bake at 350 degrees until firm and just starting to get dark on top. Chill.
*My memory is saying three squares of the baker's chocolate, but my memory can be weird.
*Adding cream cheese can make this creamier. Or substituting cream cheese for some of the ricotta.
*I tried this once w/powdered unsweetened cocoa and was unhappy w/the results.
*I liked this a lot when I was doing Atkins, and it didn't last long because my non-Atkins-I-don't-have-any-weight-issues partner would snarf it all down quickly. :D
Peace,
Sadie
Ms. Chocolate Aug-29-04 08:40 PM
Hi! I don't usually show my avatar in low-carb or diet theads, so please forgive the intrusion. :)
I've found this is a good dessert for low-carbers, especially since you can make a normal chocolate version for everyone else. It's also very easy.
Low-Carb Chocolate-Covered Strawberries
per serving
2 oz low carb chocolate, such as Carb Safe
4-8 strawberries (how many depends on how big they are)
Sweeter strawberries are better, but be careful that the flesh is still firm with no bad spots or broken skin. Wash strawberries and dry thoroughly or allow to air dry. (Chocolate will slide off wet strawberries and excess moisture may cause your chocolate to thicken during coating.) If strawberries have been refrigerated allow 15 minutes or more to come to cool room temperature.
Line a baking pan with wax paper. (Baking pan should be small enough for your fridge but large enough to hold all your strawberries about 1" apart. Use more than 1 pan if needed.)
Put chocolate in small microwavable bowl. Microwave 20 seconds on high, then stir. Repeat until chocolate is no longer lumpy and just runny. Be very careful not to overcook the chocolate.
Dip strawberries in chocolate (hold the stem or use a dipping fork or a fork with narrow tines... some corncob holders work as well). Place the dipped chocolate on the baking pan. After dipping the fruit you can spoon any leftover chocolate on the strawberries' "bald spots".
Refrigerate until set, about 30 minutes. Best when served soon after making them. Enjoy!
Ms. C.
Turtle Sep-17-04 02:06 PM
Beware of Artificial Sweeteners
See this thread for links about the dangers of aspartame/NutraSweet/Equal and sucralose/Splenda and links to stevia as an alternative to sugar.
All times are GMT -7. The time now is 04:10 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.
maison rustique Aug-23-04 07:38 PM
Low/No Sugar Recipes
I got a request to start a thread for tried and good recipes with little or no sugar. I'm going to try to get my sister to post a few here--she tries lots of them for our grand (or is it great) nephew who is Type I diabetic.
Meanwhile, since today is DH's BD, this evening he will be having chocolate mousse cake and I will be having:
Mocha Ricotta Crème
Two servings, a variation from the SBD book.
1 cup part-skim ricotta cheese
2 teaspoons unsweetened cocoa powder
1 teaspoon instant coffee
1/2 teaspoon vanilla extract
2 or 3 packets sugar substitute, such as Splenda
Mix all ingredients in a 2-cup measuring cup or a small bow. Put into 2 dessert bowls, cover, and chill.
This looked a little "odd" so I added a splash of non-fat half and half. Not sure it made any difference. I'll let you know how it tastes later.
I'm off to serve up the BD cake and watch the "Triplets of Belleville". Someone remind me to post the recipes for the salmon with lemon cream sauce and the artichoke hearts with crispy topping that we had tonight.
We need a licking-your-lips emoticon here!!! :)
maison rustique Aug-23-04 09:29 PM
OMG! Do NOT try this ^^^^^ unless you're really desperate for something sweet. I guess I wasn't desperate enough. :ignore:
maison rustique Aug-24-04 09:42 AM
I emailed my sis and asked her about low/no sugar recipes. Here's what she said:
"I'll think about it. Off the top of my head, I can't think of anything
sugar-free that I've made that I'd either make again or recommend to
anyone! If it's just for carb-counting, I do highly recommend this: Carb
Smart chocolate ice cream blended in a shake with Carb Coundown milk & you
can add a little Equal if you like it sweeter. I don't know off the top of
my head what the carb count is, but it's substantially lower than regular
stuff. Zakk loved it & it's actually something I'd make for myself if I
wanted to be "healthier". The Carb Smart ice cream is very good. I also
like the Le Carb ice cream (lemon is best; chocolate is good; but I don't
like the chocolate almond)."
rosemarie Aug-26-04 08:24 PM
Wow, this sure is a hard category to find something appetizing isn't it?
I'm still looking for recipes on the net to try first. I don't want to post something here that turns out really yucky.
Unfortunately, it seems sugar is a way of life, and when you have to go low/no sugar, it becomes difficult. I'm into reading labels now and it's bad out there...really bad.
maison rustique Aug-26-04 08:46 PM
If you like yogurt, I did try plain non-fat yogurt with sugar-sub, vanilla and some cocoa powder mixed in. It was much better than the ricotta cheese thing.
I forgot to buy eggs at the store, but when I get them I'm going to try to concoct something with egg and ricotta cheese--like a cheesecake without crust. I'll keep you posted!
maison rustique Aug-28-04 09:02 PM
I tried a sort of baked mocha "cheesecake" tonight. Couple of eggs, cup of ricotta, half cup of non-fat cottage cheese (I think low-fat would have made a big difference), Splenda, cocoa powder, vanilla, dash of cinnamon and bit of instant coffee. (This was for 4 servings.) It's not great, but is better than the other ricotta mocha thing. I'm going to keep experimenting and see if I can't get it to taste a bit better. For one thing tonight I didn't use enough sweetener.
NotMe Aug-28-04 11:17 PM
We gotta get Jim to add this!
1 Attachment(s)
Especially for your low/no sugar recipes Deb.....
sadie999 Aug-29-04 07:12 AM
Ok, I used to make a low sugar, lower carb chocolate cheese pie, but I'll be danged if I can find the recipe anywhere on my computer or in the house. :rolleyes:
I remember the ingredients, but not all the exact measurements.
1 container of ricotta
1-2 eggs (one makes it denser; 2 make it cakier)
Squares of unsweetened baker's chocolate
1t to 1T of ground coffee
Splenda to taste
Mix the ricotta, ground coffee, and egg(s) together in a bowl.
In a double boiler, (or a small pot resting in a larger pot of boiling water), melt the chocolate. Stir into the ricotta/egg mixture.
Splenda to taste. Recommendation: Make the uncooked sweeter than you want the final product because the sweetness seems to decrease during baking.
Pour into a glass pie plate.
Bake at 350 degrees until firm and just starting to get dark on top. Chill.
*My memory is saying three squares of the baker's chocolate, but my memory can be weird.
*Adding cream cheese can make this creamier. Or substituting cream cheese for some of the ricotta.
*I tried this once w/powdered unsweetened cocoa and was unhappy w/the results.
*I liked this a lot when I was doing Atkins, and it didn't last long because my non-Atkins-I-don't-have-any-weight-issues partner would snarf it all down quickly. :D
Peace,
Sadie
Ms. Chocolate Aug-29-04 08:40 PM
Hi! I don't usually show my avatar in low-carb or diet theads, so please forgive the intrusion. :)
I've found this is a good dessert for low-carbers, especially since you can make a normal chocolate version for everyone else. It's also very easy.
Low-Carb Chocolate-Covered Strawberries
per serving
2 oz low carb chocolate, such as Carb Safe
4-8 strawberries (how many depends on how big they are)
Sweeter strawberries are better, but be careful that the flesh is still firm with no bad spots or broken skin. Wash strawberries and dry thoroughly or allow to air dry. (Chocolate will slide off wet strawberries and excess moisture may cause your chocolate to thicken during coating.) If strawberries have been refrigerated allow 15 minutes or more to come to cool room temperature.
Line a baking pan with wax paper. (Baking pan should be small enough for your fridge but large enough to hold all your strawberries about 1" apart. Use more than 1 pan if needed.)
Put chocolate in small microwavable bowl. Microwave 20 seconds on high, then stir. Repeat until chocolate is no longer lumpy and just runny. Be very careful not to overcook the chocolate.
Dip strawberries in chocolate (hold the stem or use a dipping fork or a fork with narrow tines... some corncob holders work as well). Place the dipped chocolate on the baking pan. After dipping the fruit you can spoon any leftover chocolate on the strawberries' "bald spots".
Refrigerate until set, about 30 minutes. Best when served soon after making them. Enjoy!
Ms. C.
Turtle Sep-17-04 02:06 PM
Beware of Artificial Sweeteners
See this thread for links about the dangers of aspartame/NutraSweet/Equal and sucralose/Splenda and links to stevia as an alternative to sugar.
All times are GMT -7. The time now is 04:10 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.