Low Carb Dessert Recipes Please

"Spudy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm looking for some tried-n-true low card dessert recipes. I have
almond flour and soy flour. What can I make with these?

I'm definately not a "sweets" person, but I made this because it sounded
decent. Even those not on an LC diet enjoyed it.

Low Carb New York Ricotta Cheesecake
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27072,00.html

Mark

260/236/200 since: 18/01/05

"Mark McArthey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Spudy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm looking for some tried-n-true low card dessert recipes. I have
almond flour and soy flour. What can I make with these?

I'm definately not a "sweets" person, but I made this because it sounded
decent. Even those not on an LC diet enjoyed it.

Low Carb New York Ricotta Cheesecake
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27072,00.html

Mark

260/236/200 since: 18/01/05

I'll copy it here - I want to try it myself. I have a question though - I
don't have a food processor or a blender. How would you make the ricotta
extra-fine without them - also can I buy it that way in a store?

24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (to refine, process in a
food processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 tablespoon no sugar added vanilla extract
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks
Special Equipment: 1 (8-inch) springform cake pan

Preheat oven to 400 degrees F.
Spray the springform pan with nonstick vegetable oil cooking spray.
Set aside. In a shallow roasting pan big enough to fit the cake pan, pour
about 1-inch of water and place it on the center rack of the oven to
preheat.

In the bowl of an electric mixer, beat softened cream cheese, ricotta,
sour cream and sugar substitute on low speed for about 1 minute until well
blended.

In a separate bowl, using a wire whisk, mix heavy cream, vanilla,
lemon juice, eggs, and egg yolks until blended.

Turn the mixer on medium speed, and slowly pour the egg mixture into
the cream cheese mixture. Beat just until blended and then turn off; be
careful not to over-whip.

Pour batter into the greased springform pan. Place pan into the heated
water bath. Bake for 15 minutes, and then lower the oven temperature to 275
degrees F. Continue baking for 1 1/2 hours, or until top is light golden
brown and cake is pulling away from the sides of the pan. Turn the oven off
when finished cooking and leave the cake in the oven to cool for 3 more
hours. (This will keep the cake nice and tall.) Then remove cake and
refrigerate before serving. Serve chilled.

Spudy said:

I'm looking for some tried-n-true low card dessert recipes. I have
almond flour and soy flour. What can I make with these?

Thanks in advance!

Our favorite low-carb dessert is fresh strawberries and whipped cream.
Mmmmn.

Dawn

Dawn said:

Spudy said:

I'm looking for some tried-n-true low card dessert recipes. I have
almond flour and soy flour. What can I make with these?

Thanks in advance!

Our favorite low-carb dessert is fresh strawberries and whipped cream.
Mmmmn.

Dawn

Mostly spackling compound. lol (j/k)

Try here:
http://www.lowcarbrecipes.org/

http://www.camacdonald.com/lc/LowCarbohydrateCooking-Recipes.htm
Almond Flour Pound Cake

"nanner" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'll copy it here - I want to try it myself. I have a question though - I
don't have a food processor or a blender. How would you make the ricotta
extra-fine without them - also can I buy it that way in a store?

Personally, if you plan on doing any amount of cooking, go to K-Mart or
Target and put a couple of dollars towards a cheap food processor. If
nothing else, you can get a stick blender for not much money. Failing those
options, you could do your best with a potato masher. I do recommend
following the recipe though, because it will invariably affect the final
texture.

Good luck!
Mark

"Mark McArthey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"nanner" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'll copy it here - I want to try it myself. I have a question though - I
don't have a food processor or a blender. How would you make the ricotta
extra-fine without them - also can I buy it that way in a store?

Personally, if you plan on doing any amount of cooking, go to K-Mart or
Target and put a couple of dollars towards a cheap food processor. If
nothing else, you can get a stick blender for not much money. Failing
those options, you could do your best with a potato masher. I do
recommend following the recipe though, because it will invariably affect
the final texture.

Good luck!
Mark

I do tons of cooking. TONS. I never really needed a food processor and
barely used my blender so I didn't replace it when it broke. My grandmother
didn't need these gadgets either and you should've seen the things she made!
Next on my cooking agenda is Nonna's sausages with handcut meat (my
grandfather wouldn't allow her to grind it and I am not a big fan of ground
meat). I want to do cured and regular. And my mom still does stuff with a
mortar & pestal - lol. (cracking the corriandor and smashing it w/garlic to
cure the greek olives) I am quite a "gadget" person though - I have a
dehydrator, bread maker (in the attic now), ice cream maker, microwave,
coffee maker that grinds the beans, slow cooker, george foreman grill...I
wonder what Nonna would have thought of all these things?

I did consider a stick blender because it would make blending cream soups
quick and easy.

I resisted buying the ingrediants for the cheesecake while out shopping
today. Maybe I'll make it later in the week...

I love my stick blender, it works well, takes up very little space (a must
in my small kitchen) and is easy to clean, a very good investment.

In news:[email hidden],
nanner <[email hidden]> stated
||
|
| I do tons of cooking. TONS. I never really needed a food processor and
| barely used my blender so I didn't replace it when it broke. My
| grandmother didn't need these gadgets either and you should've seen
| the things she made! Next on my cooking agenda is Nonna's sausages
| with handcut meat (my grandfather wouldn't allow her to grind it and
| I am not a big fan of ground meat). I want to do cured and regular.
| And my mom still does stuff with a mortar & pestal - lol. (cracking
| the corriandor and smashing it w/garlic to cure the greek olives) I
| am quite a "gadget" person though - I have a dehydrator, bread maker
| (in the attic now), ice cream maker, microwave, coffee maker that
| grinds the beans, slow cooker, george foreman grill...I wonder what
| Nonna would have thought of all these things?
|
| I did consider a stick blender because it would make blending cream
| soups quick and easy.
|
| I resisted buying the ingrediants for the cheesecake while out
| shopping today. Maybe I'll make it later in the week...

"FOB" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I love my stick blender, it works well, takes up very little space (a must
in my small kitchen) and is easy to clean, a very good investment.

I just posted for one on Freecycle. Would you recommend the brand you have?
I remember a friend had one and the motor just wasn't very strong -

Thanks :o)

It's a Braun.

In news:[email hidden],
nanner <[email hidden]> stated
|
| I just posted for one on Freecycle. Would you recommend the brand you
| have? I remember a friend had one and the motor just wasn't very
| strong -
|
| Thanks :o)

"nanner" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I do tons of cooking. TONS. I never really needed a food processor and
barely used my blender so I didn't replace it when it broke. My
grandmother didn't need these gadgets either and you should've seen the
things she made!

I do woodworking as well, and a big complaint over there is the ease of
todays finishes... namely polyurethane. People are always trying to
recreate the "old" finish. I don't have a problem with that and, yes, it
has been time proven, but I imagine that if those from "days of yore" had
todays technology available... they'd use it. I'm the stay-at-home dad and
primary cook. I learned from my grandmother and mom. I have lots of
recipes that I have spread throughout, easily, 20 cookbooks, and while I
enjoy my mortar and pestle (used it tonight to crush allspice berries), I
have no problem with using something to make my job easier. As Alton Brown
says, as long as it can multitask. Given that, a stick blender might be
your best bet. I use it for many things, mostly to mix my protein drinks.
Just so you're aware, though, which I'm sure you are, a food processor is
*entirely* different than a blender.

Good luck,
Mark

260/236/200 since: 18/01/05

"nanner" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I just posted for one on Freecycle. Would you recommend the brand you
have? I remember a friend had one and the motor just wasn't very strong -

I used to monitor freecylcle all the time but after a couple of strong
advertisements for it, it because way too crowded.
My Hamilton Beach stick blender is at least 5 years old and is still like
new. I've used it for soups, drinks, ice, etc. Works fine.
Search for "immersion blender" and see what you come up with.

Mark

260/236/200 since: 18/01/05

Spudy said:

I'm looking for some tried-n-true low card dessert recipes. I have
almond flour and soy flour. What can I make with these?

Thanks in advance!

Nothing is better than Myras New York Cheesecake. I think it beats them
all. You can Google this group and find the recipe in multiple posts.
Laureen