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Reply
| | From:  Genie· (Original Message) | Sent: 4/28/2008 5:57 PM |
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Reply
| | | From: Genie· | Sent: 5/8/2008 3:03 AM |
Belgian Waffles
Ingredients: - 4 large eggs, separated
- 4 Tbsp (1/2 stick) unsalted butter (slightly chilled)
- 1/4 cup oat flour
- 1 cup sour cream
- 1/2 tsp pure vanilla extract
- 1/2 tsp salt
- grated nutmeg, optional
Beat the egg whites with an electric mixer until they form soft peaks. Set aside in another bowl. In the same mixer bowl, cream the butter until fluffly and beat in the egg yolks �?one at a time. Add the flour and sour cream alternately, beating well after each addition. Stir in the vanilla, salt and nutmeg, if desired. Fold in the egg whites.
Bake in a preheated waffle iron according to manufacturer's directions.
Makes 3 very large belgian waffles. 7.3 grams net carbs per full waffle.
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Reply
| | | From: Genie· | Sent: 5/8/2008 3:04 AM |
Low Carb Hot Breakfast Cereal
Ingredients: - 2 Tablespoons egg white powder (Just Whites brand is great!)
- 1 teaspoon xanthan gum
- 2 Tablespoons wheat bran
- 1 1/4 cups warm water
- 2 packets Splenda (or sweetener to taste)
- dash of cinnamon to taste
- Heavy Cream, very cold
Combine dry ingredients and mix well. Gradually add water to dry mix using wire whisk. Microwave in large bowl on high for two minutes, stirring halfway through. It will fluff up to several times its volume and have the consitency of cream of wheat or cream of rice. If desired add a splash of very cold cream. Alternatively, you can leave out the sweetener and add warm butter for a creamy "grits" like accompaniment to morning eggs and bacon.
Makes 2 servings. 1 carb per serving (adjust this if you add cream, or for sweetener that adds carbs.)
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Reply
| | | From: Genie· | Sent: 5/8/2008 3:07 AM |
Cinnamon Hot Cereal
Ingredients: - 3 Tablespoons Flax Meal
- 3 Tablespoons Vanilla whey protein powder
- 2/3 cup Water
- dash Salt
- 1 Tablespoon Butter
- 1 teaspoon Cinnamon
- Artificial Sweetener (Splenda) to taste
- 1/4 cup Heavy Cream, well chilled
Mix first 4 ingredients until smooth. Microwave approximately 2 minutes. Top with butter, Sweetener, cinnamon and cream.
Makes 1 serving. 2 carbs per serving if using liquid sweetener (I do.) Adjust as necessary if you use a different sweetener.
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Reply
| | | From: Genie· | Sent: 5/8/2008 3:11 AM |
Delectable Almond Muffins
Ingredients: - 1 stick butter (4 oz), softened
- 4 oz. cream cheese, softened
- 5 eggs
- 1 cup Splenda
- 1 cup vanilla whey protein powder
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
Preheat oven to 350°F.
In large mixing bowl, mix together softened butter, softened cream cheese and Splenda. Add eggs, one at a time, beating with a mixer after each. Set aside.
Put all dry ingredients in a bowl and stir to mix. Add slowly to egg mixture. Beat on low speed until well mixed, then add extracts and mix again. Spray a no-stick muffin pan (1 pan that holds 12 or 2 pans that hold 6) with PAM.
Pour in batter and bake at 350°F for 20-25 minutes (keep your eye on them as ovens vary and you don't want to overbake!) They are done when firm to the touch on top, much as you do with a cake. Cool one minute before removing from muffin tins.
They can be kept in Ziploc bags or wrapped in Saran, but you must refrigerate the ones not eaten the same day. They'll store up to 2 weeks.
Makes 12 muffins. 3 net carbs each.
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Reply
| | | From: Genie· | Sent: 5/8/2008 3:11 AM |
Danish Cheese Pastry
Ingredients: - 4 oz cream cheese
- 4 whole eggs
- 1/3 cup heavy cream
- 1/3 cup Parmesean cheese
- 1/4 cup Splenda
- 1 teaspoon cinnamon (more if you like)
- 1 egg yolk
- 2 cups grated Cheddar cheese
- 1/4 teaspoon vanilla
- 4 oz cream cheese
- 1/4 cup Splenda
Preheat oven to 375°F.
Beat together the first six ingredients until smooth. Spray 8" x 11" pan with PAM. Spread grated cheddar cheese evenly over the bottom of pan and gently pour batter over it.
Bake at 375°F for 20 minutes; then lower heat to 300°F
Mix the remaining ingredients and beat until smooth.
Gently spread topping over the crust. Bake an additional 25 minutes at 300°F. Allow to cool to room temperature.
Makes 8 servings �?2 net grams of carbohydrate per serving.
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Reply
| | | From: Genie· | Sent: 5/9/2008 8:13 PM |
Pear Bran Muffins Prep time: 15 minutes
Cook time: 20 minutes 2 servings Ingredients
1 1�? cups whole-grain pastry flour
1 cup wheat bran
2 tablespoons granular sugar substitute
1 1�? teaspoons ground cinnamon
1 1�? teaspoons baking soda
1�? teaspoon salt
1 1�? cups 1 percent or fat-free buttermilk
2 large eggs, lightly beaten
3 tablespoons canola oil
1 Bosc pear, cored and cut into 1�?-inch dice
1 1�? teaspoons vanilla extract Instructions
Heat oven to 350°F. Line a muffin tin with paper liners or lightly coat with cooking spray. Combine flour, bran, sugar substitute, cinnamon, baking soda, and salt in a large mixing bowl. Combine buttermilk, eggs, oil, pear, and vanilla in another mixing bowl. Make a well in the center of the dry ingredients. Add wet ingredients to dry ingredients and mix just to combine; do not overmix. Divide batter evenly into muffin cups. Bake for 20 minutes. Cool and serve. Nutritional Information:
130 calories
5 g fat
1 1�? g saturated fat
5 g protein
20 g carbohydrate
5 g dietary fiber
200 mg sodium | |
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Reply
| | | From: Genie· | Sent: 6/3/2008 1:41 AM |
Low Carb Blueberry Muffins
Show: Low Carb and Lovin' It
Episode: Breakfast Best Bets
Vegetable oil cooking spray
2 tablespoons wheat (or oat) bran and 1 tablespoon soy
flour, mixed together
1 cup soy flour
1/2 cup sugar substitute (recommended: Splenda)
1 teaspoon baking powder
2 eggs
1/2 cup heavy cream
1/3 cup club soda
1/2 cup blueberries (if not sweet, sprinkle with 1
tablespoon of sugar substitute)
Preheat oven to 375 degrees F.
Spray a 6-cup muffin tin with vegetable oil cooking
spray. Evenly sprinkle the pan with the wheat bran and
soy flour mix, being careful to coat the sides of the
cups also; this will prevent sticking.
In a bowl using a wire whisk, mix all the remaining
ingredients, except the blueberries, until well
blended. Then fold in the blueberries and fill the 6
muffins cups evenly with the batter. Place on the
center rack of the oven and bake for 20 to 25 minutes,
or until the tops turn golden brown and a toothpick
stuck in the center comes out clean. Remove from oven
and let cool before refrigerating. Serve warm with
butter or cold with cream cheese.
Cook's Note: In place of blueberries you can use
raspberries, blackberries, banana extract and walnuts,
lemon or almond extract and poppy seeds, cranberries,
pumpkin, or other favorite flavors.
Nutrition Information
Nutritional Analysis per serving Calories 177
Fat 12 grams Saturated Fat 6 grams
Carbohydrates 12 grams Fiber 4 grams
Net Carbohydrates 8 grams
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Reply
| | | From: Genie· | Sent: 6/16/2008 4:12 AM |
| Low Carb Blueberry Muffins Recipe
Show: Low Carb and Lovin' It
Episode: Breakfast Best Bets
Vegetable oil cooking spray
2 tablespoons wheat (or oat) bran and 1 tablespoon soy
flour, mixed together
1 cup soy flour
1/2 cup sugar substitute (recommended: Splenda)
1 teaspoon baking powder
2 eggs
1/2 cup heavy cream
1/3 cup club soda
1/2 cup blueberries (if not sweet, sprinkle with 1
tablespoon of sugar substitute)
Preheat oven to 375 degrees F.
Spray a 6-cup muffin tin with vegetable oil cooking
spray. Evenly sprinkle the pan with the wheat bran and
soy flour mix, being careful to coat the sides of the
cups also; this will prevent sticking.
In a bowl using a wire whisk, mix all the remaining
ingredients, except the blueberries, until well
blended. Then fold in the blueberries and fill the 6
muffins cups evenly with the batter. Place on the
center rack of the oven and bake for 20 to 25 minutes,
or until the tops turn golden brown and a toothpick
stuck in the center comes out clean. Remove from oven
and let cool before refrigerating. Serve warm with
butter or cold with cream cheese.
Cook's Note: In place of blueberries you can use
raspberries, blackberries, banana extract and walnuts,
lemon or almond extract and poppy seeds, cranberries,
pumpkin, or other favorite flavors.
Nutrition Information
Nutritional Analysis per serving Calories 177
Fat 12 grams Saturated Fat 6 grams
Carbohydrates 12 grams Fiber 4 grams
Net Carbohydrates 8 grams
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Reply
| | | From: Genie· | Sent: 9/20/2008 9:12 PM |
| Low-Carb Crustless Quiche
1 cup (not packed), non fat cottage cheese
2 cups egg substitute, liquid (Egg Beaters, or whites)
1/2 cup broccoli, cooked, chopped
1/2 cup ham, extra lean, (5% fat), diced
1/2 cup Cheddar or Colby Cheese, Low Fat, shredded
Salt & Pepper, to taste
Cooking Spray
Mix all ingredients in a large mixing bowl. Pour into a pie dish sprayed with Pam or other cooking spray. Place on cookie sheet in oven. Bake approximately 45 minutes or until center is just set.
Makes 6 servings.
Variations:
Substitute different meats, cheese, and veggies such as:
turkey bacon, sausage
reduced fat swiss, mozzarella, or feta
spinach, peppers, onions, asparagus
Number of Serves 6
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Reply
| | | From: Genie· | Sent: 9/20/2008 9:14 PM |
Low Carb Pizza Quiche
4 oz of cream cheese
4 eggs
1/3 c heavy cream
1/4 cup of freshly grated parmesan cheese
1 T chives
1/2 t italian seasoning
2 c mixed italian cheese of your chose
romano,asiago, mozzarello
1/4 t garlic powder
1/2 c low carb(no sugar ) pizza sauce (newnams sockaronni sauce
Add any toppings:
pepperroni, black olives. mushrooms, green peppers, chopped onions, ham, bacon bits, or browned seasoned drained ground turkey or beef. | Preheat oven to 375F
Beat together cream cheese and eggs til smooth
add cream, parmesan and spices, mix again
spray 9" or larger baking dish with oil or PAM
sprinkle 2 c cheese into dish. pour egg mixture over it.
bake 375 for 30 minutes
remove form oven let stand for 5 minutes
spread on sauce and 1 cup mozzeralla cheese top with any of chossen toppings.
return to oven bake til bubbly and brown
let stand for 10-15 minutses before cutting
Serves 6
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