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February 2005    Page 10       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10   11  12  13  14

LCL Looks at the Industry  Delightfully Romantic  Health Benefits of Olive Oil  A Taste of the Orient  Man's View of Valentine's Day  Cooking with Herbs  Worried about Osteoporosis?  Industry Interview  Dreamfields Recipes!  Romantic Meals  Expert Panel: Whole Grains  The Future of Low Carb  Fiber: Not Just for Breakfast  Fixing a Low Carb Disaster  SIGN UP TO SUBSCRIBE  ISSUE ARCHIVES

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 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 Preheat the broiler. 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 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 Pre-heat oven to 350°F. 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 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 Preheat oven to 350°F. Spray a springform pan with a non-stick spray. 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. Refrigerate overnight. 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 the one all our friends (even those not "sugar free") consistently ask for when they plan a trip to our home. So there's no way we'd fail to include it for this issue's Valentine Special! For an elegant presentation, decorate with Valentine hearts, or fresh red strawberries or raspberries — perhaps in a heart shape for Valentine's Day! 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 or Maltitol 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 Grease and flour (use gluten flour or oat flour) two 8" or 9" round cake pans. Preheat oven to 325°F. In large mixing bowl, sift together oat flour, gluten flour, almond flour, granulated Splenda, Diabetisweet (or Maltitol), 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-sour effect. Then add red food color and stir well. Mix into 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 golden brown 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: White Frosting 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 cream Whip 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.

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