The Low Carb Luxury Newsletter: 
Volume III / Number 13: July 12, 2002: Page 6
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Razzmatazz Raspberries 
Did you know that raspberries belong to the Rose family? Can you imagine sending a friend a bunch of raspberries instead of a dozen roses? Yes, Raspberries belong to the genus Rubus, as do roses. Cultivated raspberries have been derived mainly from two species, the wild red raspberry (Rubus ideaus) and black raspberry (Rubus occidentalis).

Raspberry Nutrition Facts Good-quality raspberries will be firm, plump and dry. Colors include red, purple and recently a gold variety became available.

Avoid berries that are smashed, leaking juice or have mold. Also avoid berries that are too firm, green or still attached to the stem.

Check out the fiber in raspberries! One cup of raspberries has 32% of the dietary fiber our bodies need every day. Raspberries also are high in vitamin C; one cup contains 40% of the vitamin C we need in a day! All this and low glycemic, and low carb!

Here are some of our favorite Raspberry-Rich low carb dishes!

Chicken with Raspberry Cream Sauce

Chicken with Raspberry Cream Sauce
  • 3 tablespoons butter
  • 8 chicken breasts, skinned and boned
  • Atkins or Low Carb Chef bake mix
  • 2 Tablespoons light olive oil
  • 1/4 cup raspberry vinegar
  • 1/4 cup DaVinci Sugarfree Raspberry syrup
  • 1 1/4 cup chicken stock
  • 1 1/4 cup whipping cream
  • Fresh raspberries for garnish
Dredge chicken in bake mix and sauté chicken in butter and oil; remove from pan and set aside.

Add raspberry vinegar and DaVinci Sugarfree Raspberry syrup to pan and bring to a boil. Remove from heat and add chicken and chicken stock. Simmer 15 to 20 minutes. Remove chicken; set aside and keep warm.

Boil liquid over high heat until it has thickness of cream. Add whipping cream and allow to thicken over medium heat. Serve over chicken. Garnish with fresh raspberries.

Makes 8 servings — 3.9 gram of carbohydrate per serving.

Get DaVinci Sugarfree Syrups from netrition, or Synergy Diet.

Tangy Raspberry Salad

Tangy Raspberry Salad
  • 2 tablespoons olive oil
  • 1/3 cup water
  • 3/4 cup raspberry vinegar
  • 1 tablespoon prepared Ket-OJ or Sugarfree Tang
  • 3/4 teaspoon finely minced garlic
  • Salt to taste
  • Pepper to taste
  • 8 cups loosely packed, torn mixed salad greens (12 oz.)
  • 1 1/2 cups fresh or frozen (no sugar added) raspberries
  • 1 tablespoon chopped green onion with top
  • 6 hard-cooked eggs, quartered
In jar with tight-fitting lid, shake together oil, water, vinegar, Ket-OJ or Sugarfree Tang, garlic and seasonings. Set aside while preparing salad or refrigerate.

Place salad greens in large bowl. Add raspberries, onions, and eggs. Shake dressing again; pour over salad. Gently toss until ingredients are evenly coated with dressing.

Makes 6 servings — 2 grams of carbohydrate per serving.

Razzy Raspberry Ice Cream

Raspberry Ice Cream
  • 1 cup heavy cream
  • 1/2 cup DaVinci Sugarfree Raspberry Syrup
  • 1 cup half 'n half
  • 1/2 cup very cold water
  • 1/2 cup Splenda granular
  • 1 scoop Keto French Vanilla Ice Cream Mix
  • 2 Tablespoons Jell-O sugar-free Vanilla instant pudding powder
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh raspberries
Put first nine ingredients in blender and whir to mix well, but not over-frothy.

Pour into your rotating ice cream freezer and finish the process according to manufacturer's instructions.

Five to seven minutes before completion, slowly pour fresh raspberries into ice cream maker.

Makes 8 1/2-cup servings - 6.2 grams carbohydrate per serving.

Get DaVinci Sugarfree Syrups from netrition, or Synergy Diet.

Raspberry Almond Bars

  • 1 cup Atkins or Low Carb Chef Bake Mix
  • 1/4 cup oat flour
  • 1/4 cup vital wheat gluten
  • 1/2 cup almond flour
  • 3/4 cup Splenda
  • 1/8 teaspoon salt
  • 8 tablespoons cold butter, cut into pieces
  • 1 egg
  • 1 tablespoon cream
  • 2 teaspoons grated lemon peel
  • 2/3 cup sugarless Raspberry jam (Keto or Steel's)
  • 1 teaspoon ThickenThin thickener
  • 1/2 cup sliced toasted almonds
    (or walnuts or pecan pieces)
Raspberry Almond Bars Combine bake mix, oat flour, gluten, almond flour, Splenda and salt in a medium bowl. Stir to mix well. Cut in butter with a pastry blender until your mixture resembles coarse crumbs. Mix in egg, cream, and lemon peel. (Mixture will be crumbly.)

Press mixture evenly into bottom of greased 11 x 7-inch baking dish. Bake in preheated 400°F oven until edges of crust are browned, about 15 minutes. Cool on wire rack.

Mix sugarless Raspberry jam and ThickenThin in a small saucepan; heat to boiling. Boil until thickened, stirring constantly. Cool slightly. Spread mixture evenly over cooled crust. Sprinkle with almonds. Bake in preheated 400°F oven until jam topping is thick and bubbly, about 15 minutes. Cool on wire rack; cut into bars.

Makes 24 servings — 4.2 grams of carbohydrate per bar.

"Have you ever really wanted a crunchy, crispy snack on the Low Carb Lifestyle? Now there's
Zambetti's CarbAway Wheat Star Chips, for just that CRUNCH you need! They come in Sour Cream & Onion and Mesquite Barbeque flavors... check them out at the the Low Carb Nexus!

And while you are there, we have many other low carb, sugar-free products that will "round out" your low carb selection! Never feel deprived or "restricted" on your Low Carb Lifestyle again!

                        Low Carb Nexus — "Where Low Carb and Low Prices Meet!"

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