Desserts Archives ⋆ Page 6 of 7 ⋆ Carb Wars Cookbooks

Archive by category "Desserts" (Page 6)

NEW PHILLY FUDGE

Cream cheese is an indispensable ingredient for low-carb cooking. It provides the missing bulk in sugar-free recipes and adds a smooth, creamy texture to faux potatoes, frozen desserts, cheesecakes, frostings, and baked goods. William Lawrence of Chester, N.Y. accidentally invented cream cheese in 1872 while trying to reproduce a French cheese called Neufchatel. He wrapped his cheese in foil wrappers and sold it under the brand name Philadelphia Cream Cheese. Kraft Foods took over the Philadelphia brand in 1928 and began promoting the use of…

HOW CAN FRUCTOSE BE BAD IF IT IS IN FRUIT?

That is probably the most frequently asked question I hear when I talk to people about the low-carb lifestyle. Our health organizations tell us that fruits and vegetables are the basis of a healthful diet. They always refer to “fruits and vegetables” as if they are one category and equally beneficial, but they can be as different as candy is from kale. Technically, any part of a plant that contains seeds or is involved in reproduction is a fruit. Leaves, stems, and roots are vegetables.…

ICE CREAM, MILK FAT, AND HOGS

A fellow low-carber who is still mourning the loss of Watch’n Carbs, the low-carb ice cream recently discontinued by Lucerne, sent me a message about his latest discovery. He was excited that he had found a sucalose-sweetened ice cream at a Ben and Jerry’s stand at the airport. With guarded optimism, I checked their website: The first flavor listed on their nutrition info chart was Butter Pecan. It had 17 grams of carbohydrate and zero fiber, so a net of 17 grams. The very last…

EATING ROSES

One of the most beautiful and memorable desserts I ever had was a tiny scoop of rose flavored ice cream nestled in the heart of a perfect, pale pink rose. It was presented simply, with no cookie or cake to steal the limelight. There were hundreds of guests at the event, and yet every petal was perfect and the ice cream was seemingly suspended in that fleeting, meltingly-spoonable-but-still-firm stage. To pull off such an ambitious feat was a staggering achievment for the restaurant staff. I…

NEW SUGAR-FREE ICE CREAM!

Well, this is refreshing news! After watching so many low-carb products disappear in the past few years, finally there is a new one. Hopefully this is the vanguard of a new low-carb trend. After his doctor warned him to cut down on sugar or face Type 2 diabetes, Jon Gordon invented Clemmy’s ice cream in his kitchen in Palm Springs, CA and named it after his cat. Clemmy’s is said to reproduce the taste and texture of the super-premium ice creams with 25 percent fewer…

Here’s Something You’ve Got To See!!

Check out this picture from the Eli cooks blog: http://elicooks.wordpress.com/2008/10/09/bacon-really-does-make-everything-better/#comment-92. Why didn’t I think of that? An apple pie with a lattice top made of bacon! Now, if only he’ll try it with my sugar-free apple pie recipe, he’ll get my unanimous endorsement!

HAPPY HALLOWEEN!

We made a quick trip to Costco yesterday with Trick or Treat goodies on the shopping list. I am always conflicted about the ethics of giving away things that I wouldn’t eat myself, but just turning out the lights seems a bit Scrooge-ish and not likely to endear us to the neighborhood urchins. We don’t get many, since we live in a rural area, but I just can’t bear to disappoint them after they walk up the long, dark driveway to our door. Most parents…

LAISSEZ LES BON TEMPS ROULEZ; More Good Times in New Orleans and Coconut Ice Cream

Laissez les Bon Temps Roulez, Let the Good Times Roll, is the attitude that earned New Orleans “The Big Easy” moniker. Good times defines the soul of a city that called its residents home in spite of the hardships they would face to rebuild from a disaster that none of us thought could ever happen in America. The easy choice would have been to walk away, to move on, but for some reason, those who could, came back. They came back to broken houses without…

N’AWLINS FOOD, PRALINES AND RED BEANS, AND GOOD NEWS ABOUT SUGAR SUBSTITUTES

So much to blog about, so little time! I got back from New Orleans late Monday, full of enthusiasm and eager to get started on all the projects that the trip inspired. On Tuesday I was off looking for fresh, raw, head-on shrimp to try to duplicate the fabulous New Orleans BBQ shrimp that I had at Jacques-imos. Much to my delight, I found the shrimp at my local Central Market and the dish turned out messy, buttery, spicy, and absolutely glorious on the first…

DON’T BANISH THE BUNNY

Don’t banish the Easter Bunny, just have him hop over to fill your baskets with sugar-free treats. * To make Chocolate Peanut Butter Easter Eggs, shape my Peanut Butter Balls into ovals before dipping in chocolate. * Roll Chocolate Dipped Strawberries in pastel tinted coconut after dipping. Link to recipe: http://www.carbwarscookbook.com/choc_dipped.html * Make individual Sponge Cakes in egg-shaped cupcake pans. Frost and decorate with Confectioner’s Icing. (Recipes in bold are from Carb Wars; Sugar is the New Fat.) * Chocoperfection and Livin’ La Vida Low…

Too Good to be True? Chocolate is Good for You!

Can a gift of silky, sensuous, melt-in-your-mouth chocolate possibly get any better? How about if it were good for you, AND IT HELPED YOU LOSE WEIGHT? It’s not science fiction; it’s not fantasy—it is a dream-come-true called Chocoperfection. These unbelievably tasty chocolate candy bars were the brainchild of Mary Jo Kringas. Mary Jo started working in her father’s candy store when she was five years old, so it’s easy to understand why she struggled with her weight. Since chocolate was the one food that she…

Category: Desserts