using lowcarb milk instead of cream ?

[smellykitty]

Now that I've found the new low carb milk, I'm wondering if I can substitute it for cream?

I like to make chicken and brocolli in alfredo sauce and it would be nice to be able to substitute. since I can only have 2-3 tbl of cream per day during induction I'm thinking the substitution would allow me to eat more of the sauce. I have some thickenthin not starch I thought I might try 1/2 tsp to 1 cup of LC milk.

any thoughts?


thanks
kitty

[Tater Head]

I use it for everything except my coffee......not creamy enough. It works great for Alfredo sauce,quiche,gravy etc.

[NorthernNisse]

I too find that it saves me A LOT of calories. I made a beautiful egg custard last week. It was delicious!

[binga]

the recipe please Josie

[Bfranke]

Thanks for suggesting the Carb Countdown for Custard! I have a half gallon 2%, wondered what to do with it. So, now I have custard baking in the oven.
I love the chocolate Carb Countdown, but am so used to cream or coconut milk in my Not Oatmeal, that I have had trouble figuring out what to do with the white milk.
Bette

[Patt3]

Josie,
Where in Minnesota are you findingthe low-carb milk? I haven't seen it yet in the St. cloud area, but am in Mpls alot and would love to find it!

[mzfpg]

You can now find the low carb milk at Wal-Mart. Along with most of the Atkins products.

[NorthernNisse]

Originally posted by Patt3
Josie,
Where in Minnesota are you findingthe low-carb milk? I haven't seen it yet in the St. cloud area, but am in Mpls alot and would love to find it!

Rainbow carries it. It is on the bottom shelf below the cream. All the kinds....fat free, 2%, and two rows of chocolate. I have not seen it at Walmart yet. Even the SuperWalmart in Hutchinson didn't have it yet this fall. Maybe the Walmart in Cambridge? Anyway, no need for me because there are Rainbows all over.

Here's my egg custard recipe. It's nothing fancy, but just like the real thing.

Josie’s Egg Custard

4 large eggs
2 cups Hood's low carb 2% milk
1 teaspoon vanilla
1/8 teaspoon salt
1/4-1/2 cup Splenda
1/2 teaspoon ground nutmeg

Combine all ingredients and whisk together by hand.
Strain mixture to remove those white googly things from the eggs.
Pour into shallow baking dish.
Set dish in a pan containing one inch of water.
Bake at 300 degrees for approximately 30 minutes or until firm.
Cool and keep refrigerated.

Serve with whipped cream sprinkled with a bit of ground nutmeg and/or cinnamon.
Or sprinkle a bit of unsweetened coconut on top and toast under broiler.
Or garnish with berries.

[froggyx6]

JosieL -

I wonder how a chocolate custard would taste using the chocolate low carb milk (and maybe add a little SF coconut). I love egg custard and I love chocolate. Just wondered if any one ever mixed the two.


Beverly

[binga]

I know it's good for making sf butterscotch pudding. If you make a cow laugh,does milk come outa his nose?