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Weight Loss Forum / Low Carb / May 2008A recipe that uses heavy cream???
Hope this is seen through all the spam clutter. Anybody got a good recipe that can use up a fair amount of cream? I have a little more than a quart that is quickly hitting the "sell by" date. Am thinking that something baked would be good. I have flax meal, some oat fiber and I have both carbquick and plain carbalose flour. All the other usual baking ingredients/spices are on hand as well. Also have the standard Splenda in a bag, plus I bought the Sweetzfree that was recommended here. What would you make with this? I'm not allergic to anything, don't have DM or other health issues and will eat pretty much anything. Thank you, Tom Ice cream. Chocolate Mousse. (choose an ice cream recipe that cooks the mix before freezing, and it may help with the looming expiration date) Or just mix the splenda/sweetzfree with the cream and whip it. Yummy. How many diets let you say "I had whipped cream for lunch"? > Anybody got a good recipe that can use up a fair amount of cream? http://www.aspoonfulofsugar.net/blog/2004/10/lemon_posset.html  SignatureTo reply, substitute .com for .invalid in address, i.e., john.101a (at) yahoo.com If you are going to use it in cooking you can freeze it. The texture isn't good enough after freezing for other things but fine for baking. I now use a half cup of heavy cream in my LD muffins. Current recipe (I keep fiddling with it): Poppy Flax Walnut Blueberry Muffins 1 cup CarbQuik .5 cup Splenda (or .25 cup each of Splenda, Xylitol, polydextrose--this gives a little better texture) 6 T poppyseeds .6 cup flax meal 1 cup oat fiber 1 cup walnuts, ground up in blender 1.5 cups plain yogurt .5 cup heavy cream 4 eggs .5 cup cottage cheese Spices to taste, I usually use 1 tsp ginger, 1 tsp mace and 1 T dried orange rind (You can add 1 T turmeric for its purported memory enhancement benefits, it's barely noticable) 1 cup blueberries Mix dry ingredients except for walnuts. Put them in the blender with the wet ingredients and blend to pulverize walnuts. Add cottage cheese last and pulse briefly. Pour into dry ingredients and mix well. Pour into muffin pans - makes 12 (I have a silicone muffin pan which is worth the investment) and bake at 350º for 30-35 minutes. Delicious and complete breakfast, nice shot of fiber to keep you regular, 242 calories, fat 20 g (4 sat), carbs 15 - 9 fiber = 6 net, protein 10 g You can get CarbQuik at http://www.netrition.com/tova_carbquik_page.html and oat fiber at http://store.honeyvillegrain.com/index.asp?PageAction=VIEWPROD&ProdID=620. | Hope this is seen through all the spam clutter. | [quoted text clipped - 14 lines] | | Tom > If you are going to use it in cooking you can freeze it. The texture isn't > good enough after freezing for other things but fine for baking. I now use [quoted text clipped - 51 lines] > | > | Tom Also, I wouldn't panic because of the sell by date, especially if it's not opened. In my experience, heavy cream lasts a long time, couple of weeks, even after it's opened. Another possible use is to make a cream soup, like mushroom, asparagus, etc. The lemon posset has me intrigued. "American" ingredient list (other post links to recipe with metric measurements): INGREDIENTS 3 cups heavy cream 1 1/4 cups white sugar 3 lemons, juiced 3 tablespoons additional heavy cream for topping DIRECTIONS In a saucepan, stir together 3 cups of cream and sugar. Bring to a boil, and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses, and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving. Thanks for all the ideas. On May 16, 5:27 pm, "FOB" <f...@removethisameritech.net> wrote: > If you are going to use it in cooking you can freeze it. The texture isn't > good enough after freezing for other things but fine for baking. I now use [quoted text clipped - 57 lines] > | > | Tom Also, I wouldn't panic because of the sell by date, especially if it's not opened. In my experience, heavy cream lasts a long time, couple of weeks, even after it's opened. Another possible use is to make a cream soup, like mushroom, asparagus, etc. On May 16, 11:21 pm, "Principal Skinner" <skinner*at*springfieldcityschools.edu> wrote: > The lemon posset has me intrigued. > [quoted text clipped - 14 lines] > > Thanks for all the ideas. What are you going to use to replace the sugar? Since there are no eggs in this recipe, I doubt it will set if you just use Splenda. To replace sugar in most recipes like baking or ice cream, I use: For 1 cup sugar: 1 Cup Polydextrose 2 TBSP Xylitol 2 TBSP Erythrol 1/3 Cup Sweetning Equiv of Splenda > <trad...@optonline.net> wrote in message > [quoted text clipped - 69 lines] > > - Show quoted text - Another dessert idea came to mind. Pot de Creme On May 17, 10:45 am, "trad...@optonline.net" <trad...@optonline.net> wrote: > Another dessert idea came to mind. Pot de Creme And another: Clam Chowder. Instead of potatoes, use chopped cauliflower. I made it by cooking the cauliflower first unitl it was cooked but still firm. Then quickly cooled it and later added it into the chowder just before finishing. > The lemon posset has me intrigued. > [quoted text clipped - 14 lines] > > Thanks for all the ideas. BTW, I use Splenda for a sugar substitute and to reduce carbs even further. 3 parts Splenda to one part sugar works fine with 36% cream in the times I have made lemon posset, less well with 32% cream. Ideally one wants double cream or 40% cream but that is not available to me locally. SignatureTo reply, substitute .com for .invalid in address, i.e., john.101a (at) yahoo.com I finally made this, and it was wonderful. I had lime juice and lemon juice, so I used the lime with a little extra Splenda. Didn't use any sugar or any other sugar subs, and didn't do anything to the Splenda itself. It was nearly set in less than two hours, so I had to try some. The rest has sat overnight, so it should be even better. Next batch will try the Sweetzfree and see how that sets up. >> The lemon posset has me intrigued. >> [quoted text clipped - 23 lines] > one wants double cream or 40% cream but that is not available to me > locally. > Hope this is seen through all the spam clutter. > [quoted text clipped - 9 lines] > What would you make with this? I'm not allergic to anything, don't have DM > or other health issues and will eat pretty much anything. How about a key lime pie, using xylitol, egg yolks or maybe some unflavored gelatin? Susan > Hope this is seen through all the spam clutter. > [quoted text clipped - 13 lines] > > Tom I buy heavy cream a half gallon at a time. I add a tablespoon of peppermint schnapps, as a preservative. I have yet to have one of these spoil. After some weeks it may start to turn into butter though. |
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