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 Welcome to Part Two of our Readers' Holiday Recipes area. We've been asking all of you to submit your favorite low carb holiday recipes over the last few weeks and we've gotten some really yummy ones! Our sincere thanks to everyone who wrote in with recipes. We'll continue with our great Holiday-themed recipes through the end of the year. Now, let's get cookin'! |
Didi's Neopolitan Cake
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You can use this cake for any "holiday" by changing the food colorings to match that holiday's
colors. Make Orange and Yellow layers for Thanksgiving, and Red and Green for Christmas,
etc. Cake Layer(s):
Cream butter, cream cheese, and Splenda well with mixer. Add eggs one at a time, beating well after each addition. Mix almond four and whey protein powder together, then add the baking powder to that mixture. Incorporate the dry mixture slowly into the wet one; still using the mixer. This will form a very soft dough. Divide dough into 3 equal portions, using different bowls. To the one bowl add 1 teaspoon of almond extract, mix well. To the second bowl add "red" food coloring and pineapple extract, mix well. To the last bowl add "green" food coloring and orange extract, mix well. In a very well buttered 8 X 8 pan or baking pan of choice, add the first batch of dough, spread evenly and bake for approx. 15-17 minutes, test till done. Take out, gently lift out to flat sheet and let cool. Continue with the other 2 sheets. Once cool, spread half of the jam mixture over the first sheet, covering the entire sheet, then layer the second on top, repeat with the jam and the third layer. Once the layers are stacked, melt the sugarfree chocolate over a double boiler, (or microwave), and pour the melted chocolate over the stacked layers. Frost as you would any cake, and allow to "dry." Note: This cake is a basic yellow cake mix, can be subsituted for any recipe that requires yellow cake mix. The final result is a beautiful presentation. Yield: 24 pieces �� 3.2 effective grams of carbohydrate per serving. |
Vanilla Cr�me Br�l�e
From "Perk"
Pour cream into a medium saucepan over low heat. Split the vanilla bean down the middle, scrape out the seeds and add them to the pan or add the Vanilla Extract. Bring to a simmer but do not boil. While cream is heating, beat egg yolks and Splenda in a small deep bowl until pale yellow and very thick. Next, temper the yolks by gradually whisking about 1 cup of the the hot vanilla cream into the yolk/Splenda mixture. Add very slowly or the eggs will cook. Now, while whisking, slowly pour the yolk/Splenda/cream mixture back into the pan with the rest of the cream. Combine thoroughly. Place 12 (1/4 cup) ramekins or 6 (1/2 cup) ramekins in a roasting pan and fill pan with enough water to come halfway up sides of ramekins. (I don't bother to butter the ramekins, but you can if you want to.) You may want to cover loosely with foil to keep from browning. Bake 40 minutes or until set around the edges. Remove from oven and cool to room temperature. Then put in refrigerator and chill for at least 2 hours. Makes 6 1/2-cup servings. �- 7 effective grams of carbohydrate per serving. |
Jon's "Company's Coming" Creamy Spinach
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From Jon Buckman: This recipe gains a lot of its richness from Cr�me Fra�che (pronounced "krehm FRESH".) If you're unfamiliar with it, it's a matured, thickened cream that has a slightly tangy flavor (but milder than sour cream) and velvety rich texture. The thickness of cr�me fra�che can range from that of commercial sour cream to almost as solid as room-temperature margarine. If you can find the thicker variety, it's best to cook with. Most high end and gourmet groceries sell it, and it's worth finding since it's nearly zero carb, rich and delicious. This dish is very elegant to serve with holiday meals and for important dinner guests.
Drain the vegetables well, then add the olive oil and continue to cook for 3 minutes, stirring constantly. Remove from the heat, stir in the yogurt, sour cream and , and cr�me fra�che. Add salt and pepper. Fold in the mint and serve immediately. Makes 6 servings. �- 5.1 effective grams of carbohydrate per serving. NOTE: If cr�me fra�che is unavailable, use 3/4 cup sour cream instead of 1/4 cup. This will result in a slightly less thick dish. |
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