Recipes

warning: Creating default object from empty value in /home/lowcarbo/public_html/modules/taxonomy/taxonomy.pages.inc on line 33.
Low Carbohydrate Recipes

Sugar Free Chocolate Mousse To DIE For!!!

The thing that seems to scare potential low carb dieters the most is giving up chocolate. But you don't have to! Try this!

- 1 package (4-serving size) chocolate sugar-free instant pudding mix
- 1 package (about 10 ounces) soft tofu
- 1 heaping tablespoon unsweetened cocoa powder
- 1/4 to 1/2 teaspoon instant coffee crystals (more if you like mocha)
- 8 to 12 ounces heavy whipping cream, chilled

Using an electric mixer, beat first four ingredients until very smooth. In a separate bowl, whip the cream until just about stiff. Turn the mixer to the lowest setting, blend in the pudding/tofu mixture, and TURN OFF THE MIXER! If you overbeat, you'll get chocolate butter!

Strawberry Cups

- 1 package (4-serving size) sugar-free lemon gelatin
- 1 cup boiling water
- 10-12 ounces frozen unsweetened strawberries, partly thawed
- 8 ounces heavy cream

Put gelatin and water in a blender, and whirl for 10-15 seconds to dissolve the gelatin. Add strawberries, and whirl again, just long enough to blend in the berries. Put the blender container in the refrigerator for 10 minutes -- just until the mixture is starting to thicken a bit. Add 3/4 cup heavy cream, and run blender just long enough to mix it all in -- about 10 to 15 seconds. Pour into 5 or 6 pretty little desert cups and chill.

Day After Tomorrow's Goulash

(adapted from Tomorrow's Goulash, The Compleat I Hate To Cookbook, by Peg Bracken)

If you have leftover roast pork, this is a good way to use it up. If not, cube up 2-3 pork chops -- I used 2 good thick boneless loin chops.

If you're starting with raw pork, saute it in a little bacon grease over a medium flame until it's not pink anymore. If you don't have any bacon grease on hand, you could fry a strip of bacon first. Or you could use a little butter or olive oil instead. Add a small onion, chopped, and saute until it's limp and translucent. (If you're using cooked pork, do this first, then add the pork.) 4 Servings.

Syndicate content