The Low Carb Luxury Online Magazine 

    July 2, 2003    PAGE SIX      
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      Content Links

 News & Product of the Month
 Salads 101
 Jo Cordi's  Lifestyle Series
 Brenda's Low Carb Good Life
 Berry Patriotic Recipes
 Red, White, & Feeling Blue


CarbSense Pizza Crust Mix

DaVinci Gourmet Sugar Free Syrups

             Berry Patriotic!

Berry Delicious; Berry Low Carb

When choosing strawberries, remember that for the sweetest, deepest flavor, select the smallest, reddest berries. Examine the basket closely; stains may indicate bruised or rotten berries.

Buying berries is tricky — you see only a fraction of what you’re purchasing. To help boost your odds of bringing home a pristine package, shake the container to be sure you can hear or feel berries moving around. If they don’t, they may be stuck together, a sign they’ve been crushed or are going bad. Look for the silvery coating, called “bloom,” which protects berries.

When you get home, pick over the berries and discard any that are soft or green. Return the berries to the container without washing — rinse them just before using — and refrigerate them for up to five days.

Nutritious Too!

Three-quarters of a cup of whole strawberries has 86 milligrams of vitamin C. Strawberries are also high in many potent phytochemicals, including flavonoids, anthocyanins and catechins.

Blueberries are also nutritional powerhouses and have a low glycemic index. They are very high in anthocyanins, a group of flavonoids that are three to four times more potent than vitamin C.

Blueberries are high in other phytochemicals, too, including ellagic acid, which has anti-cancer properties2; catechins, which boost the immune system and reduce the risk of gastrointestinal cancers; and quercetin, which researchers think may raise blood levels of good cholesterol (HDL).

Blueberries also contain high levels of pectin, a soluble fiber that helps to lower cholesterol; they have also been shown to be effective in reversing age-related nerve disorders.

Independence Shortcakes & Berries

  • 1 cup Low Carb Bake Mix *
  • 1 teaspoon Baking Powder
  • 1 teaspoon Brown Sugar Twin **
  • 1/3 cup Splenda
  • 2 Eggs Strawberry / Blueberry Shortcake
  • 1/2 cup Heavy Cream
  • 1/2 cup Club soda
  • 1/2 teaspoon vanilla extract
  • 2 pints Fresh Strawberries
  • 1/2 pint Fresh Blueberries
  • 1/4 cup Splenda
  • 1/4 cup Erythritol or Maltitol
  • Splenda sweetened whipped cream
  • PAM Spray to grease pans
  • 2 6-cup large muffin pans
    (see photo below)
Preheat oven to 375ºF.

Spray the pans well with PAM and sprinkle with a bit of Bake Mix or oat flour.

In a large bowl, mix bake mix with baking powder and sweeteners. Stir, sift, or whisk to incoporate well. Set aside.

In a small bowl, whisk eggs with cream, club soda, and vanilla extract until frothy. Then whisk egg mixture into flour mixture until completely blended together and batter is smooth.

Fill prepared muffin pan cups about half full. Bake for 20 to 23 minutes until lightly brown. Large Muffin/Biscuit Pans

Prepare berries. Clean and slice fresh strawberries and mix with 1/4 cup Splenda and 1/4 cup Erythritol or Maltitol. Add blueberries and only lightly stir (don't "break" the blueberries.) Allow the berries to sit in the sweeteners for at least 1/2 hour.

Slice the cooled shortcakes in half. Serve each layered with whipped cream and strawberries!

Makes 12 shortcakes. Approximately 5 grams carbohydrate per shortcake dessert.

* We recommend using Low Carb Chef brand bake mix.
** Canadian cyclamate-version Brown Sugar Twin works best. If you have only American (sacharin) version and find it bitter, substitute 1/2 teapsoon molasses instead. Add 1/2 carb gram per serving additional.

Erythritol is available from The Low Carb Dieter's Page.

Betsy Ross Cake

Betsy Ross Cake
  • 1/2 cup butter (1 stick) softened at room temperature
  • 3/4 cup cream cheese (full fat) - softened
  • 1/2 cup granulated Splenda
  • 3/4 cup Erythritol or Maltitol
  • 3 eggs, at room temperature
  • 1 1/2 cups almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon sugar free vanilla extract
Cream butter, cream cheese, and sweeteners well. Add eggs - one at a time - beating well after each. Mix almond flour with baking powder. Add egg to mixture a little at a time while beating. Add vanilla extract, and finish mixing.

Pour into greased 9"x9" Fire King type or ceramic baking pan and bake at 350°F for 40-45 minutes. Meanwhile, mix together:
  • 2 pints Fresh Strawberries, cleaned and sliced
  • 1 pint Fresh Blueberries, cleaned
  • 1/4 cup Splenda
  • 1/4 cup DaVinci Sugarfree Vanilla or Almond Syrup
Allow berries to sweeten while cake bakes and cools.

Pour berry liquid over cooled cake and allow it to soak down into the cake. Decorate top of cake with an arrangement of the blueberries and strawberries. Garnish with Splenda sweetened whipped cream if desired.

Makes 10 servings. 6.8 grams of carbohydrate per serving.

Erythritol is available from The Low Carb Dieter's Page.

Blueberry Bread

    Blueberry Bread
  • 1/3 cup butter, softened
  • 1/2 cup full-fat cream cheese
  • 4 eggs, room temperature
  • 1/2 cup pourable (granulated) Splenda
  • 1 3/4 cups almond flour
  • 1/4 cup Vital Wheat Gluten flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup Steel's Gourmet sugar free
    Wild Blueberry Jam *
  • 1/2 cup fresh blueberries
  • 1/4 cup sour cream
  • 1/2 cup DaVinci Sugar Free Blueberry syrup
  • 1 teaspoon vanilla extract
Preheat oven to 325°F.

Cream butter, cream cheese, and Splenda well. Add eggs — one at a time — beating well after each. Set aside.

In separate large bowl, blend almond flour, Vital Wheat Gluten, baking powder, and salt.

In small bowl mix sugar free Blueberry Jam, sour cream, syrup, and extract. Add to butter/cream cheese mixture and beat well.

Mix wet and dry ingredients with large spoon or mixer until fully incorporated. Finally, gently fold in whole clean and dry blueberries. Pour into greased 9 x 5 inch loaf pan and bake for approximately 1 hour and 10 minutes (oven times may vary a bit.)

Serve with fresh berries and whipped cream, or warm with fresh butter.

Makes 12 slices: 3.75 carbs per slice.

* Steel's Wild Blueberry Jam is available from The Low Carb Connoisseur. You can also use e.d. smith's sugar free Blueberry Jam, or sub another flavor of jam, and change syrup flavors to match!

DaVinci Sugar Free Blueberry syrup is available from netrition.

Low Carb Chocolates

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!

Low Carb Chocolates 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!
Chocolates covered Berries
A Tasty 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 treat that can't be beat!

Visit our site for the best low carb chocolates in the world!

(888) 267-2065


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