Authors: Dana Carpender
Tags: #General, #Cooking, #Diets, #Health & Fitness, #Weight Control, #Recipes, #Low Carbohydrate, #Low-carbohydrate diet, #Health & Healing
Cool quickly by setting the pan in ice or cold water and stirring until it’s just barely warm—this prevents trapped steam from making the custard watery. Cover and refrigerate until thoroughly chilled, at least 1 hour.
When you’re ready to freeze the custard, use an electric mixer to whip the cream with the vanilla until it stands in soft peaks. Turn the mixer to low and beat in the custard, running the mixer just enough longer to blend well. Pour the mixture into the ice cream freezer and freeze according to the directions that came with the freezer; then serve.
Yield:
Makes between 1½ and 2 quarts (1.4 to 1.9 L), or 10 servings, at least!
Assuming 10 servings, each will have 8 grams of carbohydrate, not counting polyols; 6 grams protein.
In Ray Bradbury’s extraordinary novel
Dandelion Wine
, the characters, visiting an ice cream parlor, choose the unusual flavor “Lime-Vanilla Ice.”
Consider this my tribute to one of the greatest American novels of the twentieth century.
1 package (4-serving size) sugar-free lime gelatin
2 cups (480 ml) boiling water
Juice and grated rind of 1 lime
5 tablespoons (7.5 g) Splenda
2 cups (460 g) plain yogurt
¼ cup (30 g) vanilla whey protein powder
2 teaspoons vanilla extract
If your blender can take the heat, combine the gelatin and boiling water in the blender container and whir to dissolve the gelatin. If your blender can’t take the heat, stir the two together in a heatproof container until the gelatin is completely dissolved and then let the mixture cool to the point where your blender can handle it but the whole thing is still liquid. Pour it into the blender and turn it on to a low speed. Add the other ingredients, one at a time, adding the yogurt in several additions to avoid overwhelming the blender.
When everything’s well blended, let the whole thing cool until it’s starting to get really syrupy. Pour into an ice cream freezer and freeze according to the directions.
Yield:
8 servings
Each serving will have 5 grams of carbohydrate, a trace of fiber, and 5 grams of protein.
This is light, refreshing, and brilliant green.
1 package (4-serving size) sugar-free lime gelatin
2 cups (480 ml) boiling water
2 cups (310 g) honeydew melon, cubed
1½ tablespoons (9 g) grated
ginger Juice and grated rind of 1 lime
Assuming that you have a blender that can deal with boiling water, put the gelatin and the boiling water in your blender and whirl until the gelatin is completely dissolved. If your blender won’t take the heat, whisk the water and the gelatin together in a bowl instead until the gelatin is completely dissolved. Let it cool to a temperature your blender can take before you do the next step.
If you’ve used a bowl to dissolve your gelatin, pour it into the blender now, turn it on, and add the honeydew, a few chunks at a time. When the honeydew is all puréed, add the ginger and lime juice, let it whirl another couple of seconds, and then turn off the blender.
Put the blender container in the fridge and chill until it’s starting to thicken up. Pour it into an ice cream freezer and follow the directions until the mixture is frozen; then serve. Or you can do this in traditional granita form, which is to freeze it in a shallow pan and scrape it with a fork every 20 to 30 minutes as it freezes to separate the crystals.
You can just pour this into dessert cups and let it chill as a gelatin dessert instead, if you prefer.
Yield:
8 servings
Each serving will have 4 grams of carb, a trace of fiber, and a trace of protein.
This recipe is low-carb, low-fat, low-calorie—and delicious!
1 package (4-serving size) sugar-free lemon gelatin
2 cups (480 ml) boiling water
2 cups (460 g) plain yogurt
2 teaspoons lemon extract
3 tablespoons (4.5 g) Splenda
¼ cup (30 g) vanilla whey protein powder
Put the gelatin powder in a blender and add the water. Blend for 20 seconds or just long enough to dissolve the gelatin.
Add the other ingredients and blend well. Put the blender container in the refrigerator and let it chill for 10 to 15 minutes. Take it out and blend it again for about 10 seconds, chill it for another 10 to 15 minutes, and then give it another quick blend it when it’s done chilling.
Pour the sherbet mixture into a home ice cream freezer and freeze according to the directions.
Yield:
8 servings of ½ cup (120 ml)—but just try to eat only ½ cup! Just try!
Each serving has 2.5 grams of carbohydrates (if you use the GO-Diet figure of 4 grams of carbs in a cup of plain yogurt); even if you go with the count on the label, this only has 4 grams of carbohydrates per serving, no fiber, and 9 grams of protein.
Isn’t orange everybody’s favorite flavor of sherbet?
1 package (4-serving) sugar-free orange gelatin
2 cups (480 ml) boiling water
2 cups (460 g) plain yogurt
5 tablespoons (7.5 g) Splenda
¼ cup (30 g) vanilla whey protein powder
2 tablespoons (30 ml) lemon
juice Juice and grated rind of 1 orange
If your blender can take the heat, combine the gelatin and boiling water in the blender container and whir to dissolve the gelatin. If your blender can’t take the heat, stir the two together in a heatproof container until the gelatin is completely dissolved and then let the mixture cool to the point where your blender can handle it but the whole thing is still liquid. Pour it into the blender and turn it on to a low speed. Add the other ingredients, one at a time, adding the yogurt in several additions to avoid overwhelming the blender.
When everything’s well blended, let the whole thing cool until it’s starting to get really syrupy. Pour into an ice cream freezer and freeze according to the directions.
Yield:
8 servings
Each serving will have 5 grams of carbohydrate, a trace of fiber, and 5 grams protein.
A
Absolutely Classic Barbecued Chicken,
302
Absolutely Classic Barbecued Ribs,
435
Adam’s Chocolate Birthday Cake,
510
Aegean Chicken,
320
Aioli Fish Bake,
260
Alabama White Sauce,
470
–471
Albondigas,
432
All-Meat Chili,
371
Almond Pancake and Waffle Mix,
125
–126
Almond-Parmesan Crust,
136
almonds
Almond Cookies,
500
Almond-Parmesan Crust,
136
Almond-Stuffed Flounder Rolls with Orange Butter Sauce,
263
–264
Better Than S-X!
548
–549
Cherry Chops,
413
Chicken-Almond “Rice,”
214
–215
Chicken-Almond Stir-Fry,
331
–332
Chicken with Camembert and Almonds,
338
–339
Cinnamon Almond Crust,
523
–524
Cinnamon Hot Cereal,
132
Cinnamon Raisin Bread,
118
Crisp Chocolate Crust,
521
Dana’s Snack Mix,
68
Dukkah,
62
Ginger-Almond Chicken Salad,
158
Ginger Almond Crust,
524
Gingerbread,
511
–512
“Graham” Crust,
524
Granola,
131
Hot Almond Cereal,
131
–132
Mom’s Oatmeal Molasses Bread,
116
Oatmeal Cookies,
504
–505
Orange Swordfish Steaks with Almonds,
275
–276
Ranch Mix,
69
Seed Bread,
115
–116
Sesame-Almond Napa Slaw,
155
–156
Simple Almond Crust,
522
Slow Cooker Chicken Mole,
312
–313
Smoked Almonds,
67
Spinach-Strawberry Salad,
139
Sweet-and-Salty Almond Crust,
523
Sweet and Sour Shrimp,
292
–293
Almost Lobster Bisque,
207
Amazing Barbecue Rub,
491
Anaheim chili peppers,
270
–271
Angel-Type Coconut,
553
.
See also
coconut
anise seed,
78
–79
antipasto,
75
appetizers,
52
–80.
See also
dips; snacks
Cajun Eggs,
57
–58
Chili Lime Wings,
54
Chinese Peanut Wings,
53
–54
Chinese Sticky Wings,
54
Cocktail Ham Tartlets,
77
Colombo Meatballs with Jerk Sauce,
78
–79
Country-Style Paté,
62
–63
Crab and Bacon Bundles,
77
Cranberry Barbecue Meatballs,
78
Easy Party Shrimp,
76
–77
Fried Cheese,
73
Garlic Cheese Stuffed Mushrooms,
64
–65
Hammond Eggs,
57
Heroin Wings,
53
Lemon-Mustard Chicken Wings,
55
Lemon Soy Chicken Wings,
55
Marinated Mushrooms,
64
Onion Eggs,
56
Orange Smokies,
80
Pickled Shrimp,
76
Southwestern Stuffed Eggs,
56
Spinach Stuffed Mushrooms,
65
Stilton Eggs,
57
Tuna Egg Waldorf,
165
Tuna Paté,
63
Tuna Puffs,
63
–64
Turkey-Parmesan Stuffed Mushrooms,
66
Two-Cheese Tuna-Stuffed Mushrooms,
65
–66
Zippy Cocktail Dogs,
79
Apple, Bacon, and Blue Cheese Omelet,
83
Apple Cheddar Pork Burgers,
429
–430
Apple-Glazed Pork Chops,
413
–414
Apple-Maple Brined Ribs,
435
–436
Apple-Mustard Pork Steaks,
417