LF/LC "Glu" cheese sauce
 

Mad Scientist time lately. Mix glucomannan powder with any flour like substance-add appropriate flavouring/liquid--you get the idea--

Cheese sauce

1 Tbs Parmesan
1 tsp glucomannan powder
1 wedge laughing cow cheese (I used sundried tomato/mozz. but the blue cheese or the queso chipotle would be equally fab)
chicken broth (you decide how much--I used about 1/3 cup
garlic/onion powder, fines herbs, salt/pepper

micro for 10-20 secs to melt LCC. and then stir stir stir. adjust seasoning as desired (whole world of seasonings to be added here!)

a thick and delicious cheese sauce. I put it on Miracle noodles and added tomatoes, green onions, and bits of canadian bacon. I figure (minus the meat) about 60 calories or so for the whole delicious and filling bowl.


for dessert last night, I mixed a tsp of glu, a packet of swiss miss diet hot cocoa, a tbs of cocoa and some almond milk. A bit lower in cals than my usual protein pudding and yum.


More experimentation to come :eek:

Ouis

I love to hear your ideas. I just ordered 3 pounds of glucomannan powder, so I can try more of your experiments.

Ouis, LOL! You the GLU GAL for sure!!

BTW I LOVE your new avatar - what a great photo of you!! :hugs: :love: :hugs:

thanks Char!

sounds great!

Ouis, have you tried grated dry jack from Vella in Sonoma in lieu of parmesan? I love it and go up there about once a year to buy a two-pound bag of the grated stuff. it's insanely expensive to mail order it, but not exhorbitant at the cheese "factory" a few blocks off the square in Sonoma.

Another interesting farmstead cheese in our area that's not sky high in price if you go to the source is Joe Mattos' St. George cheese made in the style of the island in the Azores he and his wife Mary come from.

Very much a step back in time to go there, though it's bizarre to see the mountains of sourdough bread in the barn fed to the cows to supplement the grass they graze...

it's rather like a farmhouse cheddar. the length of aging depends on the milk production and the demand--sometimes it's younger than others, depending on the season. definitely look in the aging room if you go. the smell is overpowering, mostly good, but clearly so FULL of microbes, just ALIVE.

Oh RR--you have no idea how much I love the grated vella--they actually sell it at my local Santa Rosa market--it is sooooo good. Try also cowgirl creamery Red Hawk or Mt Tam--good cheeses make all the diff with good cheese sauce! Of course in this one, I am trying to keep fat low, so the vella might be the one!


I made a pseudorissoto :) with this sauce today--"brown rice" miracle noodles (cauli-rice would be great) my cheese sauce and some herbs de provence--I threw in half a handful of TJ's light mozzarella shreds. Bout 50 cals for the whole wonderful cheesy bowlful!

Bumping up.

made with 2 drops black truffle oil.

thanks Ouiz.

I might try this later tonight, except I don't have laughing cow wedges, I'll use real cheese since that's all I have. I'm trying to go super low cal today after eating pork rinds, a whole bowl of guacamole, spoonfuls of peanut butter, and more yesterday. I'm up 2lbs and feel like crap. I've got a bag of shiritake sitting here waiting for me. I'm hoping they will taste ok not cooked because I was going to just rinse then and micro them. I'm at work.

bump

Thank you for posting this. I tried it using Tofutti parmesan and Cabot brand 50% light cheddar (I am lactose-intolerant and can't have parmesan or Laughing Cow, unfortunately. Tofutti & Cabot brand have 0 mg lactose), and it was good :D