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Weight Loss Forum / Low Carb / February 2005Low Carb Dessert Recipes Please
I'm looking for some tried-n-true low card dessert recipes. I have almond flour and soy flour. What can I make with these? Thanks in advance! > I'm looking for some tried-n-true low card dessert recipes. I have > almond flour and soy flour. What can I make with these? I'm definately not a "sweets" person, but I made this because it sounded decent. Even those not on an LC diet enjoyed it. Low Carb New York Ricotta Cheesecake http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27072,00.html Mark 260/236/200 since: 18/01/05 >> I'm looking for some tried-n-true low card dessert recipes. I have >> almond flour and soy flour. What can I make with these? [quoted text clipped - 8 lines] > > 260/236/200 since: 18/01/05 I'll copy it here - I want to try it myself. I have a question though - I don't have a food processor or a blender. How would you make the ricotta extra-fine without them - also can I buy it that way in a store? 24 ounces cream cheese, softened 1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute) 1/2 cup sour cream 1 1/2 cups sugar substitute (recommended: Splenda) 1/3 cup heavy cream 1 tablespoon no sugar added vanilla extract 1 tablespoon fresh lemon juice 2 eggs 3 egg yolks Special Equipment: 1 (8-inch) springform cake pan Preheat oven to 400 degrees F. Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat. In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended. In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended. Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip. Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled. > I'll copy it here - I want to try it myself. I have a question though - I > don't have a food processor or a blender. How would you make the ricotta > extra-fine without them - also can I buy it that way in a store? Personally, if you plan on doing any amount of cooking, go to K-Mart or Target and put a couple of dollars towards a cheap food processor. If nothing else, you can get a stick blender for not much money. Failing those options, you could do your best with a potato masher. I do recommend following the recipe though, because it will invariably affect the final texture. Good luck! Mark >> I'll copy it here - I want to try it myself. I have a question though - I >> don't have a food processor or a blender. How would you make the ricotta [quoted text clipped - 9 lines] > Good luck! > Mark I do tons of cooking. TONS. I never really needed a food processor and barely used my blender so I didn't replace it when it broke. My grandmother didn't need these gadgets either and you should've seen the things she made! Next on my cooking agenda is Nonna's sausages with handcut meat (my grandfather wouldn't allow her to grind it and I am not a big fan of ground meat). I want to do cured and regular. And my mom still does stuff with a mortar & pestal - lol. (cracking the corriandor and smashing it w/garlic to cure the greek olives) I am quite a "gadget" person though - I have a dehydrator, bread maker (in the attic now), ice cream maker, microwave, coffee maker that grinds the beans, slow cooker, george foreman grill...I wonder what Nonna would have thought of all these things? I did consider a stick blender because it would make blending cream soups quick and easy. I resisted buying the ingrediants for the cheesecake while out shopping today. Maybe I'll make it later in the week... I love my stick blender, it works well, takes up very little space (a must in my small kitchen) and is easy to clean, a very good investment. In news:ajNSd.9239$oQ4.4015@fe12.lga, nanner <nospam@nospam.nospam> stated | I do tons of cooking. TONS. I never really needed a food processor and | barely used my blender so I didn't replace it when it broke. My [quoted text clipped - 14 lines] | I resisted buying the ingrediants for the cheesecake while out | shopping today. Maybe I'll make it later in the week... >I love my stick blender, it works well, takes up very little space (a must > in my small kitchen) and is easy to clean, a very good investment. I just posted for one on Freecycle. Would you recommend the brand you have? I remember a friend had one and the motor just wasn't very strong - Thanks :o) It's a Braun. In news:_vNSd.9240$Js4.3640@fe12.lga, nanner <nospam@nospam.nospam> stated | I just posted for one on Freecycle. Would you recommend the brand you | have? I remember a friend had one and the motor just wasn't very | strong - | | Thanks :o) > I just posted for one on Freecycle. Would you recommend the brand you > have? I remember a friend had one and the motor just wasn't very strong - I used to monitor freecylcle all the time but after a couple of strong advertisements for it, it because way too crowded. My Hamilton Beach stick blender is at least 5 years old and is still like new. I've used it for soups, drinks, ice, etc. Works fine. Search for "immersion blender" and see what you come up with. Mark 260/236/200 since: 18/01/05 > I do tons of cooking. TONS. I never really needed a food processor and > barely used my blender so I didn't replace it when it broke. My > grandmother didn't need these gadgets either and you should've seen the > things she made! I do woodworking as well, and a big complaint over there is the ease of todays finishes... namely polyurethane. People are always trying to recreate the "old" finish. I don't have a problem with that and, yes, it has been time proven, but I imagine that if those from "days of yore" had todays technology available... they'd use it. I'm the stay-at-home dad and primary cook. I learned from my grandmother and mom. I have lots of recipes that I have spread throughout, easily, 20 cookbooks, and while I enjoy my mortar and pestle (used it tonight to crush allspice berries), I have no problem with using something to make my job easier. As Alton Brown says, as long as it can multitask. Given that, a stick blender might be your best bet. I use it for many things, mostly to mix my protein drinks. Just so you're aware, though, which I'm sure you are, a food processor is *entirely* different than a blender. Good luck, Mark 260/236/200 since: 18/01/05 > I'm looking for some tried-n-true low card dessert recipes. I have > almond flour and soy flour. What can I make with these? > > Thanks in advance! Our favorite low-carb dessert is fresh strawberries and whipped cream. Mmmmn. Dawn >>I'm looking for some tried-n-true low card dessert recipes. I have >>almond flour and soy flour. What can I make with these? [quoted text clipped - 5 lines] > > Dawn Mostly spackling compound. lol (j/k) Try here: http://www.lowcarbrecipes.org/ http://www.camacdonald.com/lc/LowCarbohydrateCooking-Recipes.htm Almond Flour Pound Cake > I'm looking for some tried-n-true low card dessert recipes. I have > almond flour and soy flour. What can I make with these? > > Thanks in advance! Nothing is better than Myras New York Cheesecake. I think it beats them all. You can Google this group and find the recipe in multiple posts. Laureen |
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