The Low Carb Luxury Newsletter:  
Volume III / Number 20: October 25, 2002: Page 6
PAGE 1     PAGE 2     PAGE 3     PAGE 4     PAGE 5     PAGE 6     PAGE 7    


Readers' Holiday Recipes
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
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):
  • 1 cup butter softened to room temperature
  • 3 oz. full-fat cream cheese
  • 1 cup Splenda
  • 5 eggs at room temperature
  • 2 cups almond flour
  • 1/3 cup vanilla whey protein powder
  • 1 teaspoon baking powder
Flavorings:
  • 1 teaspoon each of: almond flavor extract, pineapple flavor extract, orange flavor extract
  • Assorted food colorings (I used green and red)
Filling/Frosting:
  • 1/3 - 1/2 cup of sugarfee jelly or jam
  • 2 large bars of sugarfree Dark Chocolate (or chocolate of choice)
Preheat oven to 350°F.

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 Crème Brûlèe

From "Perk"
  • 1 quart heavy whipping cream
  • 1 vanilla bean or 1 teaspoon Pure Vanilla Extract
  • 9 egg yolks
  • 3/4 cup Splenda
Preheat oven to 325°F.

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

From Jon Buckman:
This recipe gains a lot of its richness from Crème Fraîche (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 crème fraîche 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.
  • 1 1/2 pounds fresh spinach
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup plain full-fat yogurt
  • 1/4 cup sour cream
  • 1/2 cup Crème Fraîche
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh mint leaves, minced
Wash the spinach well, trim it, and chop or tear it into pieces, letting them fall into a large saucepan. Add the shallot and garlic and cook over medium heat, covered, for about 5 minutes. Shake the pan occasionally so that the vegetables do not stick.

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 crème fraîche. Add salt and pepper. Fold in the mint and serve immediately.

Makes 6 servings. –- 5.1 effective grams of carbohydrate per serving.

NOTE: If crème fraîche is unavailable, use 3/4 cup sour cream instead of 1/4 cup. This will result in a slightly less thick dish.







Keto Nuts
         We are now back in stock
         on the popular Keto Nuts!


We also have a lot of new items coming in this week, including excellent cookies and snacks... stay tuned to the Nexus for more information!


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







PAGE 1     PAGE 2     PAGE 3     PAGE 4     PAGE 5     PAGE 6     PAGE 7    





home    welcome    my story    journal    shopping    beginners guide    tips    discussion forums    product spotlight    recipes    faq    articles
announcements    books    links    news    dining out    contact    online magazine    make a donation    site map    site search    guestbook

Contents copyright © 1999 – 2003 Low Carb Luxury.   All rights reserved.  Use of this site constitutes your acceptance of our Terms and Conditions.   No reproduction without expressed written consent.  Site Development by:  Accent Design Studios.