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Permalink Reply by Techgirl on December 17, 2007 at 1:56am

Found some recipes for sugar-free egg nog. Personally, I really miss egg nog, and I'm always finding low-fat, but not low-sugar!

Anyway: http://www.egg-nog.info/Sugar_Free_Egg_Nog_Drink_Recipe.html

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Permalink Reply by Manny Hernandez on December 17, 2007 at 4:42am

That's a good one!!

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Permalink Reply by Technerd on December 21, 2009 at 10:44pm

I too missed eggnog soo much! I discovered a very low carb and low fat way to make eggnog! I start with the Unsweetened Vanilla Almond Breeze almond milk and add to it brandy extract and Splenda to taste along with a sprinkling of nutmeg. This stuff is outta this world since it tastes just like eggnog without all of the high carbs and high fat. Since the Unsweetened Almond Breeze almond milk only has 2 gm. carbs and 3 gm. fat, it can be easily added to most any diabetic diet. Enjoy!!!!

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Permalink Reply by Techgirl on December 17, 2007 at 8:44am

Here's a recipe a friend on Atkins gave me for Chocolate Truffles. Use the best chocolate you can get. The flavor is really intense dark chocolate, which may not be for everybody.
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Chocolate Truffles

1 cup heavy cream
8 ounces unsweetened chocolate, chopped
1 3/4 cups granular sugar substitute
2 tablespoons unsalted butter
1 tablespoon vanilla extract
unsweetened cocoa powder (for dusting)

1. in a large saucepan bring cream to a boil. Add chocolate and stir until melted. Remove from heat; add sugar substitute, butter, and vanilla extract. Mix until smooth. Transfer to a large bowl. Refrigerate until cool and stiff, about 2 hours.

2. Sift cocoa powder onto waxed paper. Use a small melon ball scoop to form chocolate balls (or use two spoons). Roll in cocoa powder. Place truffles in foil candy holders if desired.

Makes 48 truffles, 2 g carbs / 50 calories per truffle.

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I use Splenda for mine, and they taste great. I wasn't too keen on the way the "balls" looked, though, so instead of the bowl I spread the mixture into a plastic-wrap lined pan to cool, then cut out squares with a warm knife before dusting with cocoa. These will spoil due to the cream base, so either eat them quickly (say, at a party to share!) or keep refrigerated.

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Permalink Reply by Libby on December 18, 2007 at 7:11pm

Chocolate coconut cookies
I use liquid Splenda so they are even lower carb and they look and taste good enough to take to a party!
• 2 Tablespoons butter
• 1/4 cup unsweetened cocoa powder
• 2 Tablespoons sour cream
• 1 teaspoon vanilla
• 1/2 cup sugar equivalent in sugar substitute
• 2 eggs
• 1/4 cup almond flour
• ½ cup unsweetened coconut
• 12-16 almonds
Preheat oven to 350 F.
Melt butter in bowl or 1 quart measuring cup - you can make the whole recipe in the same container that way.
Whisk in cocoa powder until blended. Whisk in cream, salt, vanilla, and sweetener.
Whisk the eggs in and beat until they are well-blended. Add coconut flour and blend well, and finish with the dried coconut. Combine well, and let sit for 5 minutes.
Prepare cookie sheets, either by greasing well, covering with parchment paper
Drop batter by rounded teaspoons (batter will be about 1½ inches across). Put half an almond or macadamia nut on the top of each, and push slightly to "anchor".
Bake for about 12 minutes, until cookies are set and just beginning to brown on bottom.
Let cool on pan for about 10 minutes. Remove. When fully cool, store in airtight container.
Makes 12-16 small cookies, each with less than 2g carbs.

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Permalink Reply by Manny Hernandez on December 20, 2007 at 11:13am

Found a really nice article on WebMD about Healthy Holiday Foods:
http://www.webmd.com/food-recipes/features/merry-makeovers-healthy-...

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Permalink Reply by Karen on December 25, 2007 at 7:04am

Serves 6-8Carlyn Berghoff from Berghoff shares a recipe for cauliflower mash.
Ingredients:
2 heads of cauliflower
2 bay leaves
1/2 cup low-fat sour cream
2-3 Tbsp. roasted garlic, optional
3 Tbsp. fresh chopped parsley
2 tsp. fresh ground black pepper
1 tsp. Kosher salt Instructions:
Trim the cauliflower, discarding the leaves. Break cauliflower into florets. Place the cauliflower and the bay leaves in a saucepan, add 1 inch of water and cover. Bring to a boil, lower to a simmer and steam, covered, for 10-15 minutes or until very tender. Drain the cauliflower and disregard the bay leaf. Place cauliflower into a food processor and process until pureed (a heavy fork could be used to mash the cauliflower to desired consistency). Add sour cream, roasted garlic (if desired), parsley, pepper and salt to puree and process until incorporated. Keep warm until ready to serve.


Here are a few more that look interesting.

http://abclocal.go.com/wls/story?section=resources/lifestyle_commun...

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