LOW CARB NOUGAT RECIPE

angelinafree · 12-27-2012, 10:08 PM

Happy Hollyday lowcarb friends!!!! Please someone knows to any recipe for LC hard and soft nougat and almod nougat Cake...OMG!!!!

Look this images

rosethorns · 12-28-2012, 03:44 AM

I'm not sure what your asking for . No pics.

Soobee · 12-28-2012, 04:26 AM

I have this recipe from Maria Emmerich. has a nougat layer.
Snickers Bars Maria
Chocolate Coating
2 cups ChocoPerfection
1 cup Peanut Butter
Nougat Layer
1/4 cup butter
1/4 cup erythritol
1 tsp. stevia glycerite
1/4 cup vanilla whey protein
1 cup cream cheese
1 tsp. vanilla
1 1/2 cup salted peanuts, chopped
Caramel Layer:
1 cup malitol
6 TBS butter
1/2 cup heavy whipping cream
In a saucepan melt 2 cup of the milk chocolate chips, and 1 cup of creamy peanut butter. Spread HALF on bottom of cake pan. Then put in freezer to set up while next layer is prepared.
In a saucepan boil 1/4 cup of butter, 1/4 cup of erythritol and , and 1/4 cup whey protein together for about 5 minutes. Take off stove and add 1 cup cream cheese, 1/4 cup creamy natural peanut butter, 1 tsp vanilla, stevia, and 1 1/2 cups salted and chopped peanuts. Pour over first layer that was chilling then place back in freezer.
Caramel Layer
Before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. If you don't work fast, the malitol will burn. You may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water. Heat malitol on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As it begins to melt, stir vigorously with a whisk or wooden spoon. As soon as it comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the maltitol crystals have melted (the liquid should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Spread over the top of the second layer that is chilling- place back in freezer. Next you will want to cut into candy bar shapes...I like to make them "mini" for portion control. Warm the chocolate coating and roll the frozen bars in the chocolate to coat well. Place on parchment paper and chill. Keep in refrigerator.

12-27-2012, 10:08 PM	#1
angelinafree Junior LCF Member Join Date: Oct 2009 Posts: 14 Gallery: angelinafree	LOW CARB NOUGAT RECIPE Happy Hollyday lowcarb friends!!!! Please someone knows to any recipe for LC hard and soft nougat and almod nougat Cake...OMG!!!! Look this images

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12-28-2012, 03:44 AM	#2
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,514 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	I'm not sure what your asking for . No pics.

12-28-2012, 04:26 AM	#3
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,890 Gallery: Soobee WOE: Atkins Start Date: September 2000	I have this recipe from Maria Emmerich. has a nougat layer. Snickers Bars Maria Chocolate Coating 2 cups ChocoPerfection 1 cup Peanut Butter Nougat Layer 1/4 cup butter 1/4 cup erythritol 1 tsp. stevia glycerite 1/4 cup vanilla whey protein 1 cup cream cheese 1 tsp. vanilla 1 1/2 cup salted peanuts, chopped Caramel Layer: 1 cup malitol 6 TBS butter 1/2 cup heavy whipping cream In a saucepan melt 2 cup of the milk chocolate chips, and 1 cup of creamy peanut butter. Spread HALF on bottom of cake pan. Then put in freezer to set up while next layer is prepared. In a saucepan boil 1/4 cup of butter, 1/4 cup of erythritol and , and 1/4 cup whey protein together for about 5 minutes. Take off stove and add 1 cup cream cheese, 1/4 cup creamy natural peanut butter, 1 tsp vanilla, stevia, and 1 1/2 cups salted and chopped peanuts. Pour over first layer that was chilling then place back in freezer. Caramel Layer Before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. If you don't work fast, the malitol will burn. You may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water. Heat malitol on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As it begins to melt, stir vigorously with a whisk or wooden spoon. As soon as it comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the maltitol crystals have melted (the liquid should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Spread over the top of the second layer that is chilling- place back in freezer. Next you will want to cut into candy bar shapes...I like to make them "mini" for portion control. Warm the chocolate coating and roll the frozen bars in the chocolate to coat well. Place on parchment paper and chill. Keep in refrigerator.