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Recipes: A Valentine Feast
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Just because Valentine's Day is supposed to be a time of love, hearts, sweet sentiments
and... sugar, doesn't mean we have to actually hang on to that last one. No, we can make
an elegant meal from start to delicious finish and stay true to our way of eating. Let's
celebrate our OWN Valentine Heart by keeping it healthy!
Broiled Lobster Tails
Preheat the broiler.
- 2 whole (5 to 6 oz) rock lobster tails
- 1/2 cup butter, melted
- 1/2 teaspoon ground paprika
- salt to taste
- ground white pepper, to taste
- 1 lemon, wedged
- clarified butter for tableside
Place lobster tails on a medium baking sheet. With a sharp knife or kitchen shears, carefully
cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with
equal amounts butter, paprika, salt, and white pepper.
Broil lobster tails 5 to 10 minutes, or until butter is melted and lightly browned, and
lobster meat is opaque. Garnish with lemon wedges and serve with warm clarified butter.
Serves 2 — 1.1 effective grams of carbohydrate per serving.
Cupid's Stuffed Mushrooms
Pre-heat oven to 350°F.
- 1/2 lb Ground beef
- 1 Garlic clove, minced
- 1 teaspoon Horseradish
- 1/2 teaspoon Chives, chopped
- Salt and Pepper to taste
- 9 large Mushrooms
- 1/3 cup White wine
Thoroughly mix the ground beef, horseradish, chives, garlic, salt and pepper in a bowl.Remove the stems from the mushrooms and stuff the caps with the beef mixture. Place the stuffed mushrooms in a shallow baking dish and pour the wine over top.
Bake the mushrooms in the pre-heated oven until meat is browned, about 20 min. Serve warm.
Makes 3 servings — 3.5 effective grams of carbohydrate per serving.
Romantic Red Berry Cheesecake
Preheat oven to 350°F. Spray a springform pan with a non-stick spray.
- 5 (8 oz) packages cream cheese, at room temperature
- 3 large eggs, at room temperature
- 3/4 cup Splenda
- 1 1/2 tsp vanilla extract
- 1/4 cup heavy cream
- 3/4 cup sour cream
In a large bowl mix eggs, cream, sour cream, Splenda, and extract. Add cream cheese a little at a time,
beating well with mixer. When all lumps are smoothed, pour batter into springform pan and
bake for 55 to 60 minutes.
Top with strawberries or raspberries and DaVinci sugar free syrup.
Makes 18 servings. 7.8 grams effective carbs per serving.
Love and Kisses Red Velvet Cake
This cake remains the number one requested cake from our site, and theone all our friends (even those not "sugar free") consistently ask for when theyplan a trip to our home. So there's no way we'd fail to include it forthis issue's Valentine Special!|
For an elegant presentation, decorate with Valentine hearts, orfresh red strawberries or raspberries — perhapsin a heart shape for Valentine's Day!
Grease and flour (use gluten flour or oat flour) two 8" or 9" round cake pans. Preheat oven to 325°F.
- 1 cup oat flour
- 1/2 cup high gluten flour
- 1 cup almond flour
- 1/3 cup Dutch processed cocoa
- 1 Tablespoon baking powder
- 1 cup Splenda
- 1/2 cup Diabetisweet
- 1/2 teaspoon salt
- 8 large egg whites (at room temperature)
- 1/2 teaspoon cream of tartar
- 1/4 cup cold water
- 1 Tablespoon white vinegar
- 1/2 cup soured cream
(make "sour" with vinegar — see directions.)
- 4 large egg yolks
- 1/3 cup oil
- 2 1/2 Tablespoons red food color
- 2 teaspoons vanilla extract
- 1 teaspoon liquid sweetener
In large mixing bowl, sift together oat flour, gluten flour, almond flour, granulated Splenda, Diabetisweet, baking powder, cocoa, and salt. Set aside.
In another large bowl, whip egg whites until soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form.
In a small bowl, mix cold water with egg yolks and whisk well. Add oil, vanilla extract and liquid sweetener. Mix cream with vinegar in a small cup to get a mock-soureffect. Then add red food color and stir well. Mixinto egg yolk mixture and incorporate fully.
Add egg yolk mixture to flour mixture and beat till smooth.
Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute.)
Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.
Pour into cake pans evenly and bake at 325°F for 20-30 minutes turning half-way through. Keep an eye on them and don't over bake. Baking time can vary a bit depending on oven, elevation, etc. Cake is done when lightly goldenbrown on top and puffed and cracked at edges. Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks. When fully cool, assemble and frost with your favorite low-carb frosting or use the following:
4 oz. package of cream cheese - at room temperature 1/2 cup unsalted butter (1 stick), softened 1/2 teaspoon white vanilla (to keep frosting pure white)
or regular vanilla for a "cream" color 1/2 cup Splenda 1/2 cup heavy whipping creamWhip all ingredients together until smooth. Frost cake as usual.
Total carbs in whole cake: 110. Cut into 20 pieces for 5.5 grams per slice or 16 pieces for 6.8 grams per slice.
You won't find a more Delicious Low Carb Chocolate Bar than Ross!
Ross Chocolates will help you stick to your diet! All orders for 36 bars or more receive an automatic 15% discount. Start the new year right with a full supply for when temptation strikes! |
Use the coupon code NEWBIE and get FREE SHIPPING AND HANDLING for all first time customers who order just 1 Sampler Pack.
Ross Chocolate Bars come in Almond, Supreme, Coconut, Cherry, Orange, Raspberry, Crunchy, Dark, Mint, and White!
Taste-test results are in! Read what your fellow low-carbers are saying about this chocolate!
Valentine's Day Idea!
Try melting two of our Cherry or Raspberry Ross Chocolate Bars in the microwave;
then dip cold fresh berries in the warm chocolate. The cold berries will quickly set the chocolate and you'll have a low
carb romantic treat that can't be beat!
our site for the best low carb chocolates in the world!