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-   -   Dip for Strawberries (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/489133-dip-strawberries.html)

Tooter 04-19-2007 05:44 AM

Dip for Strawberries
 
I remember (years ago) Making a dip for my kids for fruit and strawberries. I think you all know it. Marshmellow fluff and cream cheese. It was an awesome tasting dip but it's NOT low carb.

Well, I make a dip that taste like this but is low carb and people really can't tell the difference.

A Container of Sour cream, Half a teaspoon of vanilla and Splenda to taste.

That's it.

I got a big batch of strawberries and one of my boy's brought their friends over and ate ALL the strawberries and all the dip. They kept bragging on how good the dip was.

It was just Sour cream, vanilla and Splenda.


You can also make different flavors for this by adding a little Sugar free Jam to it.


Just some ideas I'm throwing out there for ya.

Julie 04-19-2007 06:09 AM

Thanks Tooter!! I just a big container of fresh strawberries last night at the store for only .99 a pound. Big red and juicy!

Charski 04-19-2007 08:57 AM

I do something very similar except with Trader Joe's Greek yogurt. It is yummy too!

My Mom used to put out a bowl of strawberries, a bowl of sour cream, and a bowl of brown sugar - berry went into the sour cream and then the brown sugar - man that was good. You could do the same with brown Diabetisweet but you'd have to limit portions if it works its sugar alcohols magic on you!

That's cool that the boys liked a good healthy treat! ;)

Candid 04-19-2007 09:01 AM

I think I would like sour cream and cream cheese whipped together and the splenda...I guess that would be simular to the filling for the pumpkin roll I made at Thanksgiving and Christmas....taste wise anyway.

SkeeterN 04-19-2007 11:34 AM

Sounds great! Tooter your so smart.

Bfranke 04-19-2007 02:49 PM

Oh, this is too good. I just bought 4# of strawberries...so, made some LF sour cream/splenda/vanilla dip to go with them. Just had some for dessert. They are really yummy.
Thanks.
This may be a staple in my house for the next little while.

Yummy's_Girl 04-19-2007 03:45 PM

This sounds delicious! Thanks for sharing, Tooter!

Soobee 04-19-2007 04:05 PM

Dana Carpender has this great strawberry dip made with cream, sour cream, vanilla pudding mix, and orange peel. Everyone who tried it, loves it--high and low carb eaters alike.

Tooter 04-20-2007 04:53 AM

Quote:

Originally Posted by Bfranke (Post 8502562)
Oh, this is too good. I just bought 4# of strawberries...so, made some LF sour cream/splenda/vanilla dip to go with them. Just had some for dessert. They are really yummy.
Thanks.
This may be a staple in my house for the next little while.

I was surprised how good it was and surprised that I "Fooled" all the boys! lol

I'm so glad you enjoyed it.

rexsreine 04-20-2007 09:27 AM

Creme fraiche for berries
 
Anybody ever try making their own creme fraiche? It's very, very simple to do and tastes just wonderful. You mix a pint of heavy cream with about a quarter cup of fresh buttermilk and let it sit, covered, on the kitchen counter for 24-48 hours. It will culture and thicken. It gets thicker after chilling and has the most delicious, nutty, rich flavor. I use manufacturing cream as opposed to ultra-pasteurized as it seems to set faster and taste better. If you can't get manufacturing cream (at one point, I couldn't), you can add a tablespoon or two of regular sour cream along with the buttermilk. Ultra-pasteurized cream will need 48 or more hours.

Creme fraiche is sometimes available in specialty stores - with a very high price tag. It is fabulous with fruit or mixed into savory sauces, anywhere you'd use sour cream - but it tastes better than sour cream, a pretty hard thing to do, in my opinion!! :)

Ginny

Charski 04-20-2007 11:18 AM

Quote:

Originally Posted by Soobee (Post 8503020)
Dana Carpender has this great strawberry dip made with cream, sour cream, vanilla pudding mix, and orange peel. Everyone who tried it, loves it--high and low carb eaters alike.


Hmmm, that also reminds me of another of my Mom's concoctions, cream cheese, softened, with vanilla, sweetener, and fresh grated orange peel - yummy with fresh fruit.

Sweeteater 04-20-2007 06:58 PM

oh, man! Am I excited to see this post! :D I used to love that dip years ago. I will be trying the sour cream idea real soon. Thanks!!!

jlshields 04-22-2007 07:44 AM

Quote:

Originally Posted by rexsreine (Post 8506387)
Anybody ever try making their own creme fraiche? It's very, very simple to do and tastes just wonderful. You mix a pint of heavy cream with about a quarter cup of fresh buttermilk and let it sit, covered, on the kitchen counter for 24-48 hours. It will culture and thicken. It gets thicker after chilling and has the most delicious, nutty, rich flavor. I use manufacturing cream as opposed to ultra-pasteurized as it seems to set faster and taste better. If you can't get manufacturing cream (at one point, I couldn't), you can add a tablespoon or two of regular sour cream along with the buttermilk. Ultra-pasteurized cream will need 48 or more hours.

Creme fraiche is sometimes available in specialty stores - with a very high price tag. It is fabulous with fruit or mixed into savory sauces, anywhere you'd use sour cream - but it tastes better than sour cream, a pretty hard thing to do, in my opinion!! :)

Ginny


Ginny,

Can you give any more information on manufacturing crea? I have never hear of, or seen, it. Is that what it is called? Brand?

Thanks in advance.

rexsreine 04-22-2007 10:38 AM

Manufacturing cream
 
I buy Altadena Dairy manufacturing cream at Smart and Final, a restaurant supply house that also retails to the public. According to a chef's blog, manufacturing cream is what restaurants use instead of heavy cream in most of their applications. It is 33% butterfat as opposed to 31% butterfat in heavy cream. The increased fat does make a difference in creme brulee and sauces, according to the chef's blog. Additionally, while pasteurized, it has not been subjected to the ultra-high heat with which most grocery store creams have been processed.

I buy it for several reasons: a) it, amazingly, costs almost half of what ultra-pasteurized cream costs, b) it comes in a larger quantity (half gallon), and c) most important of all, it tastes BETTER! My DH and I did a side-by-side taste with it and ultra-pasteurized cream. No comparison. The manufacturing cream blew the other cream out of the water.

I have read that you can sometimes get a bakery to sell you manufacturing cream, since they also use it. Haven't tried that yet since Smart and Final is not too far from where I live. But we are moving to the Nashville area within the year and since there are no Smart and Final's there, I'll be making the rounds of the local bakeries...

Hope this helps, Jeanne.
Ginny

crazywoman-n-wy 04-22-2007 04:06 PM

[COLOR=red]Tooter,[/COLOR]
[COLOR=#ff0000]This dip is sooooooo good. I never would have thought of it. I bought a carton of strawberries yesterday, and tried this last night. Yummmmm!!!! I didn't make a whole carton, just put what I thought I would eat in a bowl, and winged the amounts.[/COLOR]
[COLOR=#ff0000] http://i19.photobucket.com/albums/b1...rol/thanks.gif[/COLOR]

hhhmom74 04-22-2007 04:41 PM

Gonna add this recipe to my LC collection. I can't wait to try it.

jlshields 04-22-2007 09:53 PM

Ginny, thanks for the info. I will have to try to find it in Tucson (or hit the local bakeries.).

Tooter 04-23-2007 04:46 AM

Quote:

Originally Posted by crazywoman-n-wy (Post 8516288)
[COLOR=red]Tooter,[/COLOR]
[COLOR=#ff0000]This dip is sooooooo good. I never would have thought of it. I bought a carton of strawberries yesterday, and tried this last night. Yummmmm!!!! I didn't make a whole carton, just put what I thought I would eat in a bowl, and winged the amounts.[/COLOR]
[COLOR=#ff0000] http://i19.photobucket.com/albums/b1...rol/thanks.gif[/COLOR]

I was pretty surprised at it too (BTW, I always WING the amounts) lol

The first time I made it, I was actually eating veggies and home made ranch dip.
I was thinking how rich and creamy the dip was and wondering if I could make a dip out of the sour cream that would be a sweet dip that was rich and creamy.

It WORKED! I like that fact that it's so simple, that Non-lowcarbers really couldn't tell it was low carb, and that the ingrediants are few and most low carbers already have them on hand.

You could bring this to pinics and Church outings with some fruit and no one would know it was low carb. I've done it.

Alison Jean 71 04-23-2007 06:05 AM

This is an awesome dip. I enjoyed it prior to LC. I used to spread it on top of cheesecake and then eat the rest. I could eat it by the spoon. It has been a while since I made it. Thanks for the reminder.

Julie 04-26-2007 08:15 PM

Tooter, I have to thank you, this dip is so good. My kids loved it!!!

shirlc 04-26-2007 09:46 PM

I was hungry, so I just went and made some dip and ate it with strawberries. Great!!! It does taste remarkably like the cream cheese and marshmallow cream mixture that I used to make.

Thanks, Tooter!

Xcali 04-28-2007 10:05 PM

Quote:

Originally Posted by Soobee (Post 8503020)
Dana Carpender has this great strawberry dip made with cream, sour cream, vanilla pudding mix, and orange peel. Everyone who tried it, loves it--high and low carb eaters alike.

Can you possibly post this recipe. I need a fruit dip for tomorrow and have all the ingredients .. sounds so yummy!!

TIA

Xcali 04-29-2007 10:59 AM

Quote:

Originally Posted by Soobee (Post 8503020)
Dana Carpender has this great strawberry dip made with cream, sour cream, vanilla pudding mix, and orange peel. Everyone who tried it, loves it--high and low carb eaters alike.

Anybody have any thoughts as how to put this together? I'm 4 hours from company, and I'd love to make it.

I just need something really special. I've got a gorgeous fruit platter all done up, just unsure of what type of dip. That Dana C. recipe sounds amazing, but I'm open to other suggestions. I have just about every ingredient known to mankind on hand ... Help!

Bfranke 04-29-2007 11:14 AM

Just mix Sour Cream with vanilla and sweetener. It is as easy as that....and tastes awesome.
Bette

Kevinpa 04-29-2007 12:09 PM

You could always have a couple of dips say one light and one dark. The dark could be a chocolate coconut oil bark that is not quite set. If it starts to set too much you would just zap it a few seconds in the microwave.

Soobee 04-29-2007 12:52 PM

xcali, I hopewI am responding in time. The dip is made of
1 cup sour cream
1 1/2 cups heavy cream
1 pkg sugar free vailla instant pudding
zest of one orange

Dana says to whip the everything together. I just stir it. It comes out fine. Sometimes I use yogurt instead of sour cream, as I always have that on hand. Then I would use 1 to 1 and 1/4 cups of heavy cream.

marybeth67 04-29-2007 06:59 PM

Thank you all for the great ideas! I can't wait to try them :)

BB in MN 04-29-2007 09:09 PM

Quote:

Originally Posted by Kevinpa (Post 8551428)
You could always have a couple of dips say one light and one dark. The dark could be a chocolate coconut oil bark that is not quite set. If it starts to set too much you would just zap it a few seconds in the microwave.

OH, this is great! When I made my the "chocolate coconut oil bark" I dipped some fresh strawberries I just bought in it and it was wondeful!

Beth

Xcali 04-30-2007 08:03 PM

Thanks everyone .. I didn't get the recipe in time per say, but I kinda winged it, going by taste, it was delicious and a big hit, considering the whole platter of fruit and dip was completely gone within a few hours.


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