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!
- 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.
(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.