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Old 08-01-2006, 09:19 PM   #1
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes



Polly Want A Cheese Cracker

1/2 cup almond flour
1/2 cup wheat protein isolate 5000
1/4 cup butter soft
2 eggs
1/4 t. salt
1 cup chedder cheese
1 cup asigo cheese
1 cup fontina cheese

Mix all ingredients till well incorporated.
Turn out half the dough onto a parchment lined cookie sheet.
Square up the dough then place another piece of parchment on top and roll out to approx. 12" X 12" square 1/8" thick.
Remove top parchment and bake in a 375 oven for 15 minutes.
Remove cookie sheet and score and Separate crackers and return them to a newly lined parchment or or foiled cookie sheet.




Return to the oven for 5 to 10 minutes longer removing cracker as they get golden brown and crisp.

Repeat the process for the 2nd half of dough

Total recipe 15 carb and the way I cut them I got 55 crackers.

Enjoy!




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Old 08-16-2006, 04:38 AM   #2
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

A 3 to 1 ratio of isomalt/water 7 to 10 minutes over medium heat and completely cooled in fridge showed absolutely no re-crystallization.

Clear with a taste and texture similar to light Karo.

This is some impressive stuff.

Thank you for your help Scott





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Old 08-18-2006, 02:25 AM   #3
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

Isomalt Mint Chocolate Chip Ice Cream

2 T. water
1/2 cup + 2 T. half/half
1/2 cup Davinci peppermint paddy syrup

1/2 cup isomalt
1/4 tsp salt
1/2 tsp xanthan gum

1/2 tsp pure peppermint extract
1 1/2 cups half/half

1 oz Nestles pre-melted unsweetened chocolate
1/2 cup equivalent liquid splenda


Combine isomalt, salt and xanthan gum and set aside.
Combine water, 1/2 cup + 2 T. half/half, and Davinci syrup.
Heat mixture in a saucepan until bubbles start to form.
Remove from heat and stir the isomalt mixture in with a whisk until dissolved.
Then stir in the 1 1/2 cups half/half and peppermint extract.
Refrigerate at least 1 hour.

When chilled pour into freezer bowl, turn the machine ON and let mix util mixture thickens, about 20-30 minutes.

Half way through freezing time:
Combine unsweetened chocolate, liquid splenda and drizzle into ice cream maker.
As you drizzle it in, it will turn into thin chocolate chips.

The following was ground zero when it came out.





Recipe makes 1 1/2 quarts.


To be continued in 8 hours..................

OK, so I never said I was patient

Here is 3 hours:





At 8 hours I am considering this my best attempt at LC ice cream to date.

It has a very smooth and creamy texture and although firm it is scoopable without much effort. The taste seems to be just right for a creamy mint chocolate chip.
I would most definitely compare it to a commercial product and I don't think I'll be buying ice cream any time soon.



Update:

At 10 days the ice cream scoops about the same as at 8 hours. As good as any commercial ice cream IMHO.

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Old 08-21-2006, 09:56 AM   #4
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

I had originally posted these in an eggplant thread but thought I should put them in a zucchini thread so they would be easier to find.

Parmasan Zucchini Snack

1 medium Zucchini (sliced in 1/2 to 1/4 in. rounds)
1 egg
1 t. EVOO
1/3 c. parmasan cheese

Line cookie pan with parchment or non stick foil for easy cleanup.
preheat oven to 400.

fork mix egg and EVOO in small dish
put parmasan cheese in another

salt both side of Zucchini and fork middles several times

Coat each zucchini with egg mixture then cheese and arrange on cookie pan.

bake 12 mins each side the broil 2 min each side

Crunchy Cheesey outside
soft and tasty inside

Nice snack or side dish.


Parmasan Zucchini Fries
1 medium Zucchini (julian sliced)
2 egg
1 t. EVOO
1/4 c. parmasan cheese
2 T. wheat bran
2 T. lc bread crumbs

Line cookie pan with non stick foil for easy cleanup.
preheat oven to 400.

fork mix egg and EVOO in small dish
mix parmasan cheese, wheat bran, and lc bread crumbs and put in another.


Coat each zucchini with egg mixture then cheese mixture and arrange on cookie pan.

bake 12 mins then broil 5 min. (no flipping necessary)

season to taste!!

Can you spell French Fries????



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Old 09-06-2006, 01:06 PM   #5
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

Chocolate is always a favorite around my house and I am always looking for a fairly low carb snack that carries a fairly big chocolate bite.

This morning I tried the following confectionary and was quite please with how it turned out.

1 oz paraffin wax
2 oz unsweetened nestles chocolate(i used the pre-melted kind)
(1 cup equivilent) liquid splenda
3/4 cup chocolate Designer Whey Powder
1 t. vanilla
1 stick butter(softened)
chopped pecans (optional)

In a mixing bowl combine butter, chocolate, Designer Whey Powder, vanilla, and sweetener and set aside till wax is melted.

In a double boiler melt wax till in a liquid form.

Wisk in chocolate mixture till well combined and remove from heat.

Add nuts if desired and then spoon the mixture into mini muffin tins( the ones about the size of quarters)

Cool to set (you can speed this up with 10 min in freezer) and candies will pop right out of the tins.

Makes about 24 candies.
Total carbs around 14 for all 24.


Quite easy and tasty for less than a carb each.



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Old 09-09-2006, 12:59 AM   #6
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

Here is one for all you pudding lovers out there.

CheeseBerry Mousse

8 oz. cream cheese (softened) (4 carbs)
8 oz. sour cream (8 carbs)
1 T. SF Smuckers Seedless Blackberry preserves (5 carbs)
1/2 cup cottage cheese (4 carbs)

2 JELL-O Brand Sugar Free Raspberry Gelatin Snacks cups


1/4 cup Davinci Sugar Free Raspberry Syrup
6 cups SF Land O Lakes Whipped Heavy Cream (4 carbs)
12 drops sweetzfree (1/2 cup equivilent sweetener)

Mix and combine all ingredients in at least a 2 1/2 qt mixing bowl 1 at a time until smooth and well combined.
chill over night.

Makes 10 (1 cup) servings (2.5 carbs each)



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Old 10-11-2006, 10:59 AM   #7
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

1/2 cup heavy cream
1 1/2 T. Carbalose (level)
pinch salt (1 quick twist on a grinder)

Put in a medium non-stick sauce pan stiring constantly over medium heat until thick. Cool in refridgerator.

In another bowl

1/4 cup powdered erythritol
1/4 cup polyD
1 cup equivilent splenda (1/4 t. sweetzfree)
1 T. ThickenThin not/Sugar
1/4 cup butter
1/4 cup crisco green
1 t. vanilla

Beat until fluffy.
Add cooled flour mixture.
Beat until creamy

Makes between 1 1/2 to 2 cups creamy icing.
10 total carbs
Can be refridgerated but does not need it.

Note: Can be doubled.









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Old 11-01-2006, 08:12 PM   #8
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

1/4 cup heavy cream
1/3 cup Isomalt
1 cup equivilent sweetener (I used the new splenda quick pack)
2 T. granular erythritol
6 T. butter salted
2 egg yoke

1/3 cup chopped pecans
1/3 cup cacao nibs
1 1/4 cup unsweetened coconut


Put all the ingredients in a non-stick sauce pan except pecans, cacao nibs, and coconut.
Bring to a boil then reduce to medium heat stirring down boil constantly for 12 minutes.
Add pecans, cacao nibs, coconut and mix until well combined.

Place mounded teaspoons onto a non-stick foil lined cookie sheet.
Quick set in freezer for 15 minutes and refridgerate overnight.

Makes 2 dozen candies. 1 carb each





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Old 11-15-2006, 05:26 AM   #9
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Quote:
Originally Posted by Yummy's_Girl View Post
Rodeo Nuts

1/2 cup water
1 cup splenda
1 tsp. vanilla
5 tsp. cinnamon
3 cups mixed nuts (1 cup each pecans, cashews, walnuts) or other nuts of choice

Make a syrup of water, sugar, and vanilla in a small bowl. Stir well and add
cinnamon. Mix well with a fork to break up the clumps. Pour mixture into a
large nonstick skillet and cook over medium-low heat, stirring occasionally.
When syrup begins to form threads, add nuts and continue to turn, stirring
until syrup evaporates and splenda crystallizes on nuts. Remove from heat and spread coated nuts on wax paper to cool. Note: Watch the cashews; they tend
to break apart when stirring.

I tried a half batch of this with just a slight tweak.

1/4 cup davinci Praline syrup
1/2 cup splenda(equivilent) (i used sweetzfree)
1 teaspoon isomalt(diabeti Sweet would work also) this amount of isomalt should not bother anybody
1 tsp. vanilla
1 tsp. cinnamon (1/2 of the original would have been way too much)
1 1/2 cups pecans

Mixed ingredients to disolve over medium heat in nonstick saucepan then add pecans to coat completely.

Turn out coated nuts onto a nonstick foil lined cookie sheet and roast under a low broil until nice and toasty brown.

enjoy!

The scant 1 t. isomalt was enough to make this work.







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Old 12-05-2006, 09:06 PM   #10
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I tried a half of a recipe tonight using

1/2 cup shredded cheddar
1/2 + 1/8 cup Kraft grateded parmesan
1/4 cup pecans
1 T fresh thyme leaves

I put all ingredients in a mini prep food processer and pulsed about 5 times.

I then spooned heaping teaspoons on a parchment lined cookie sheet and baked in a preheated 400 degree oven for 6 to 8 min until golden brown and crispy.

YUMMO!!!

Great recipe thanks.

BTW ....this made 18 crisps at 4 carbs for the entire batch.







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Old 12-27-2006, 06:57 AM   #11
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

A very good friend of mine who is also a diabetic ask a favor of me a week or so ago. He has a strong passion for ice cream but has very low tolerance for some s/a's of which isomalt is one. His BG i ok with it but it gives him great stomach distress with any more than a small amount. So he ask me to come up with a recipe that he could tolerate and have a texture similar to the mint Ice cream I made.

Oh that's right and strawberry too....

Anyway the following is the recipe. It has good taste, texture and no distress for him and possibly others.

2 T. water
1/2 cup + 2 Tablespoons heavy whipping cream
1/2 cup Davinci strawberry syrup

1 Tablespoon isomalt (diabeti sweet will work also)
1/4 cup granular erythritol
1/2 teaspoon splenda quick pack (1/2 cup equivilent)
1/4 teaspoon salt
2 Tablespoons not/Sugar

1/8 teaspoon strawberry flavor oil
1 1/2 cups heavy whipping cream
1/2 cup dehydrated strawberries




Combine isomalt, salt, not/Sugar, splenda, erythritol and set aside.
Combine water, 1/2 cup + 2 Tablespoons heavy whipping cream, and Davinci syrup.
Heat mixture in a saucepan until bubbles start to form.
Remove from heat and stir the sweetener mixture in with a whisk until dissolved.
Then stir in the 1 1/2 cups heavy whipping cream, dehydrated strawberries and flavor oil.
Refrigerate at least 1 hour.

Make in Ice cream maker according to directions.

The texture is very close to original Isomalt version at all stages.







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Old 01-01-2007, 08:47 PM   #12
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Saltine Crackers

I decided to make this a recipe in progress Jackie so I went in search of a HC saltine recipe and found this one posted on another board by

Quote:
Originally Posted by Sherrie
HOMEMADE CRACKERS

--------------------------------------------------------------------------------
4 c. all-purpose flour
2 Tbsp. sugar
1 tsp. salt
1/4 c. butter or oleo
1 c. milk

Sift dry ingredients together. Cut in butter until
mixture is like meal. Stir in enough milk to make a stiff
dough. Roll out on floured board until about 1/2 inch thick.
Cut rounds with a cookie cutter and prick surface of each many,
many times with fork. Brush with milk, place on ungreased
cookie sheet. Bake at 425 degrees for 15 minutes or until golden
brown. Makes several dozen.
I made 1/4 of a recipe with the following ingredients:

1/2 cup carbalose
1/2 cup wheat protein isolate 5000
1/8 cup resistant wheat starch 75
1 T. polyD
1/4 t. salt
2 T. butter
5 T. hood calorie countdown 2% milk

I followed the original directions and although they where heavier than a saltine they had a great taste.

They are about 1/2 the carbs of store bought saltines and I got 17 crackers out of this batch.

I plan on continuing to tweak these to get them lighter but the taste is right on as is.

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Old 01-04-2007, 03:24 AM   #13
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Saltine Round 2

7 T. carbalose
7 T. carbquik
2 T. resistant wheat starch 75
1 1/2 t. polyD
1/4 t. salt
2 T. butter
4 or 5 T. half/half

I followed the original directions again.

Quote:
Sift dry ingredients together. Cut in butter until
mixture is like meal. Stir in enough milk to make a stiff
dough. Roll out on floured board until about 1/2 inch thick.
Cut rounds with a cookie cutter and prick surface of each many,
many times with fork. Brush with milk, place on ungreased
cookie sheet. Bake at 425 degrees for 15 minutes or until golden
brown.
This time though I salted the cracker after brushing with half/half.
These still are not light enough for a saltine but of the two batches these had the best flavor and texture for a basic cracker.


They are 1 carb each and I got 18 crackers out of this batch.

The thinner one remind me of but are not quite as crisp as a wheat thin.





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Old 01-09-2007, 07:25 AM   #14
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Saltine 3rd and last Round
(not sure I could get texture and taste much better than this)

7 T. carbalose
7 T. carbquik
2 T. resistant wheat starch 75
1 1/2 t. polyD
1/4 t. salt
1/4 t. baking soda
2 T. shortening
4 or 5 T. half/half

I followed the original directions again and cooked on a cooling rack(I wil be buying a mesh one real soon) on top of cookie sheet.

I found the cracker I'll be sticking with.
Light flakey and well it tastes like a saltine......

Enjoy!

OH! I am sorry I forgot, cooking them on the rack took almost 5 mins off the baking time.
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Old 02-11-2007, 08:25 PM   #15
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

I needed some coulis for some recipes I am working on and this turned out very nice so I thought I'd share for anybody interested

Sugarfree Blueberry Coulis
3 cups blueberries (fresh or frozen)
1 cup water
1/3 cup granular erythritol
2 T. not/Sugar
1 splenda quick pack (ie 1 cup sweetener equivilent)

Simmer to thicken and reduce by 1/2

Yeild: 2 cups blueberry coulis (approx. 1.5 carbs per T.)

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Old 02-11-2007, 08:25 PM   #16
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

Homemade LC Sweetened Condensed Milk

The other day I was trying a recipe and needed a can of sweetened condensed milk and tried the following:

2 cans 7.6 oz Nestle Media Crema
1/4 cup powdered whole eggs
1 splenda quick pack

Whisk to combine.

It worked perfect.
I plan on using this from now on. Very easy to prepare and seems to be a perfect sub taste and texture.

No need to heat the mixture since the powdered eggs are pasteurized.
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Old 02-12-2007, 01:05 AM   #17
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Blueberry Pecan Coconut Cacao Nib Bark

1/2 cup blueberry coulis

[COLOR="DarkRed"]1/3 cup granular erythritol
2 T. not/Sugar
1 T. DiabetiSweet brown
1 splenda quick pack[/COLOR]

3 oz. unsweetened chocolate
2 T. butter

1 cup pecans (mixed chopped)
1/4 cup cacao nibs
1/2 cup unsweetened coconut

In a non stick sauce pan, mix and bring to a near boil blueberry coulis and [COLOR="DarkRed"]sweetener mix[/COLOR].
Lower heat to simmer and stir in butter chocolate until melted completely.
Bring to a near boil again then remove from heat and stir in pecans, coconut and nibs.
When well combined, turn out into a non-stick foil lined 9 x 9 pyrex dish.

Freeze 15 to 30 minutes to set and then cut into 3 x 3 squares.

Yeild 9 squares @ 4 carbs per square.

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Old 02-28-2007, 09:08 AM   #18
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Soft Pretzels

carbalose #4

* 1/2 cup bottled spring water
* 1/2 cup warm CC milk
* 2 large eggs
* 2 Tbsp. butter
* 1/2 Tsp. salt
* 1/8 cup wheat protein isolate 8000
* 1 3/8 cup Carbalose
* 1 1/8 cup + 3/4 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 70
* 1 Tbls. not/Sugar
* 1/8 Tsp. splenda quick pack
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast


Ok, start with carbalose #4 and add wheat protein isolate 5000 until the dough is not sticky.....(approx. 7/8 of a cup instead of the 3/4 cup)

Then let it rise in the fridge for approx. 3 hours.

extra ingredients:
2 t baking soda mixed with 1 Cup hot water (in a small bowl)

1 egg beaten with 1 teasp. water (in a small bowl)


At 3 hours remove dough from fridge.

Divide the dough into 6 or 12 pieces.
Roll each piece into a rope, very thin, a little bigger than a pencil.
Shape into an upside down U shape on your table.
Bring the ends together and twist them.
Flatten the ends and bring to the top of the pretzel and press in the dough to secure making it look like a pretzel.
Place on a greased cookie sheet.

Let the pretzels rest for a 45 minutes.
Dip in the water-soda solution.
Brush with beaten egg and water solution.
Sprinkle with Coarse salt.

Bake in 450 degrees preheated oven for 12 to 15 minutes or until well browned.

Nice Chewy outside.
approx 4 carbs each.
Enjoy!!















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Old 02-28-2007, 10:05 AM   #19
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Rather than make the last 4 soft pretzels, and since it was lunch time I made a thin and crispy pizza out of the rest of the dough.



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Old 03-04-2007, 11:04 PM   #20
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

I was in the mood for some peanut butter fudge so I tried something that seemed like it would be quick and the results were very good.


8 oz. cream cheese
1/4 cup natural peanut butter
1/2 cup powdered erythritol
2 T. not/Sugar
1 splenda quick pack

Cream together all ingredients in electric mixer.
Fill mini tart muffin pan with fudge to top.
Put in freezer for 20 to 30 min to set.

12 pieces of fudge.

Very smooth and creamy.



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Old 03-07-2007, 10:15 AM   #21
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

I have always toyed with the idea of making Ice Cream using Erythritol but was always concerned that the cooling effect of the Erythritol would ruin the flavor of the Ice Cream.

Having had what I consider to be a great deal of success using erythritol in conjuction with not/Sugar in frosting I decided to give it a whirl.
I am so pleased with the texture and taste of this Ice Cream that I am truely amazed that nobody has ever made a commercial brand made with erythritol.

note: I used powdered erythritol because the chance of recrystallization of the erythritol is nil compared to the granular form.
Also the likelihood of any stomach distress from this Ice Cream is almost nil.

Erythritol Berry Ice Cream (makes 1 1/2 quarts) 16 carbs for the batch inc. berries.

2 T. water
1/2 cup + 2 T. heavy cream
1/2 cup SF Davinci raspberry syrup

1 cup powdered erythritol
1/4 tsp salt
4 T. not/Sugar

1/2 tsp lorann blueberry flavor oil
1 1/2 cups heavy cream
1/2 cup blueberries

Combine erythritol, salt and not/Sugar and set aside.
Combine water, 1/2 cup + 2 T. heavy cream, and Davinci syrup.
Heat mixture in a saucepan until bubbles start to form.
Remove from heat and stir the erythritol mixture in with a spatula until dissolved.
Then stir in the 1 1/2 cups heavy cream and blueberry flavor oil.

Refrigerate at least 1 hour.

When chilled pour into freezer bowl, turn the machine ON and let mix util mixture thickens, about 20-30 minutes.

Half way through freezing time drop in the blueberries a few at a time.




The following pictures are frozen 4 hours.



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Old 03-28-2007, 10:47 PM   #22
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

I was asked if erythritol could be use to make the rock candy on a string and although my first thought was to say yes, I decided to do an experiment.

Anyway I thought some of you might find it interesting.

The following is a 2 to 1 solution of erythritol to water.

This was taken about 3 hours after putting the string in the solution.

I do expect that there will be quite alot of cooling effect to this candy when its done in about 7 days.






WOW! The crystallization of this stuff is amazing. I did this with sugar some time ago and it took days to crystalize this much. The following pictures are at 8 hours.







This proccess also works on wood and the person who asked the question to me wanted to make chocolate mint thin coffee stirrers to use for a party. The mint would also mask the cooling effect. Loranns would seem to be great for this since it is made for candy applications.

At between 10 and 11 hours into this experiment I had to stop the crystal formation. Almost 3 1/2 inches of the bottom of the jar had become solid crystals. If I had let it go much longer I would not have been able to get any of the crystal coated string out because it would have been encased in solid crystals. I drained the erythritol solution and removed as much of the string as I could. I also removed any larger loose crystals. One very surprising discovery I made was when I tried the larger crystal, there was no cooling effect detectable. This candy, as long as it has formed a hard crystal, tastes like a piece of sugar rock candy. The only cooling effect detectable was from the smaller softer crystal that had not completely formed. The crystal on the red lid is about the size of a quarter and tasted like a piece of sugar rock candy. I will show the string when it is completely dried.

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Old 03-29-2007, 04:02 PM   #23
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The other day I made a ganache for some LC truffles I was experimenting with for my daughters wedding.

This was the off the cuff recipe I was playing with:

4 oz unsweetened hersheys chocolate
6 T. full fat coconut milk
2 T. sf blackberry syrup
1 splenda quick pack
1/2 cup powdered erythritol

I chopped the chocolate and put into a glass mixing bowl.
Then brought the coconut milk and syrup to a boil and poured over the chocolate and let sit for 5 minutes.
I then mixed in the sweeteners and refrigerated for 15 minutes to set.
I then rolled the granache in 1 inch balls and rolled each ball in misc. coatings such as nuts ad coconut.

They were very good and the testers gave them the .

Anyway to make a long story a bit longer. I was sitting at the table staring at these eythritol crystals after dinner and I all of a sudden remembered I had a bit of the ganache left

Needless to say these need to be tasted to appreciate the taste sensation.

WOW is all I can say!

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Old 04-01-2007, 09:24 PM   #24
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

I know I posted these in another thread but I thought they deserved their own.

LC Truffles (yeild about 15 truffles @ about 2 carbs per truffle)

4 oz unsweetened hersheys chocolate
6 T. full fat coconut milk
2 T. sf blackberry syrup
1 splenda quick pack
1/2 cup powdered erythritol

Chop the chocolate and put into a glass mixing bowl.
Then bring the coconut milk and syrup to a boil and pour over the chocolate and let sit for 5 minutes.
Then mix in the sweeteners and refrigerate for 15 minutes to set.
Then roll the granache in 1 inch balls and rolled each ball in misc. coatings such as nuts and coconut.

The testers are asking for more.

If you want a satisfying chocolate fix, these will give it to you.



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Old 04-24-2007, 03:26 PM   #25
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Non Dairy Erythritol Vanilla Ice Cream (makes 1 1/2 quarts)

I am alway trying to make non-dairy alternatives to allow my DW to enjoy foods that are normally dairy based.

I made the following to use to make ice cream sandwiches.

2 T. coconut oil
1/2 cup coconut milk
1/2 cup + 2 T. SF Davinci vanilla syrup

3/4 cup powdered erythritol
1/4 tsp salt
3 T. not/Sugar

1 T. vanilla
1 1/2 cups coconut milk


Combine erythritol, salt and not/Sugar and set aside.
Combine coconut oil, coconut milk, and Davinci syrup.
Heat mixture in a saucepan until bubbles start to form.
Remove from heat and stir the erythritol mixture in with a spatula until dissolved.
Then stir in the 1 1/2 cups coconut milk and vanilla.

Refrigerate at least 1 hour.

When chilled pour into freezer bowl, turn the machine ON and let mix util mixture thickens, about 20-30 minutes.

After it thickened I spread it out in a glass baking dish approx 3/4 of an inch and set it in the freezer to set.
Then I cut out circles for future use.


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Old 06-20-2007, 05:02 PM   #26
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

I made a batch of fudge today and told Pam I would post the recipe and pictures to a thread so here it is.
BTW this is my favorite fudge.

Erythritol Chocolate Fudge(18 servings)

2 cups powdered erythritol
1 splenda quick pack
2 T. diabetisweet
4 T. not/sugar
1.5 oz. unsweetened chocolate or Lindt 85% dark cocoa bar (grated)
1/8 teaspoon cream of tartar
2/3 cup Hood calorie countdown 2% milk
1 teaspoon vanilla
1 tablespoon butter

In a small mixing bowl combine powdered erythritol, not/sugar, cream of tartar, diabetiSweet, and splenda quick pack until all lumps are gone.
Mix the sweetener blend, milk, grated chocolate, and bring to a boil slowly, stirring until the ingredients are well blended.
Boil to the soft-ball stage, or until candy themometer reaches 235 to 240 degrees.
Remove from the stove, add the butter, but do not stir it in.
When lukewarm, add the vanilla and beat until it creams; meaning, until the shiny appearance disappears and the fudge holds its shape.
Spread it in a buttered pan and when it hardens cut it into squares.


Nutrition per serving
-------------------------------------
Calories: 34.44
Calories From Fat: 4.49
Total Fat: 2.05g
Saturated Fat: 1.27g
Cholesterol: 2.44mg
Sodium: 16.19mg
Potassium: 23.13mg
Total Carbohydrates: 30.16mg
Fiber: 1.57g
Sugar Alcohols 28.08g
Net Carbohydrates 0.51g
Protein: 0.63g









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Old 07-02-2007, 07:48 AM   #27
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Bumping this great crispy very LC cheesy snack.

I used the following tweak this time and used a 3 1/2 inch muffin top pan.

It made 12 snacks total 4 carbs.


1/2 cup shredded 5 cheese mexican blend
1/2 + 1/8 cup Kraft grateded parmesan
1/4 cup pecans
1 T fresh thyme leaves

I put all ingredients in a mini prep food processer and pulsed about 5 times.

I then spooned on a muffin top pan and baked in a preheated 400 degree oven for 6 to 8 min until golden brown and crispy.

YUMMO!!!

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Old 07-13-2007, 11:21 AM   #28
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

I had my Mad Professor Hat on last night trying to develop a thick erythritol based liquid that I could use as a sub for honey. Although I didn't have much luck with the honey, I did stumble onto some killer hard candy.

I brought and kept a ratio of 3:1 erythritol to water to a slow boil in a non stick pan for approx 5 minutes. At that point I added 1/2 tsp of LorAnn's peanut butter favor oil and let the motion of the low boil incorporate the flavor thru-out for another 5 minutes. The temperature at this point was 300 degrees and I removed it from te heat. I then poured the ultra hot liquid into cooking oil sprayed mini muffin pan. What I ended up with was a very smooth, very hard, non grity piece of peanut butter candy, with no cooling effect. Dang, now I wished I would have used a smaller mold.
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Old 07-23-2007, 04:29 AM   #29
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

I saw a recipe on another forum for Black Forrest Cake Mousse. It sounded really good but as soon as I saw it I had some tweaking in mind. I wanted my version to be less compicated. I will show the recipe as posted and then how I tweaked it.

Quote:
Originally Posted by Amanda1978
This is what I did:

3 cups heavy cream
2 large eggs
2 large egg yolks
3/4 cup cocoa powder
AS equivalent of 3/4 cup sugar (I use sweetzfree)
1/4 teaspoon salt
2 teaspoons vanilla extract
1 pkg. sugar free cherry flavored jello

Warm cream in heavy saucepan over medium heat, stirring occasionally until it just starts to boil and remove from heat.

Beat eggs, yolks, cocoa powder, AS and salt until thick and smooth.

Whisk about a cup of hot cream into the egg mixture and then whisk the egg mixture into the remaining cream in the saucepan.

Return to heat and stir for a few more minutes until it starts to thicken. Pour mixture into clean bowl, add vanilla, sprinkle jello on top and mix well. (Note: Next time I'm going to try and whip the mixture so it is lighter and fluffier.)

Cover with saran wrap and refrigerate until cooled and thickened.

I think this would look very nice if it was cooled in individual dessert bowls, topped with a dab of whip cream and some lindt chocolate shavings sprinkled on top. (I think I may even use this as a filling when I make birthday cakes and just put a bowl aside for me.)
Mine went like this:

3 cups heavy cream
3 large eggs
3/4 cup dutch proccessed cocoa
1/2 tsp splenda quick pack
1/2 cup powdered erythritol
1 T. not/Sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1 pkg. sugar free cherry flavored jello

In a mix bowl, combine all the dry ingredients.
Once combined, whisk in the eggs until completely incorporated. This mixture will very sticky and gooey but not to worry.
In a non-stick saucepan over low heat bring 2 cups of heavy cream, vanilla, and the sweetened cocoa egg mixture to a slow boil.
Once at a boil turn off heat and whisk in jello until completely disolved and refrigerate until completely cooled.
While chilling, whip the remaining cup of heavy cream to stiff peaks and set aside.
Once chilled, in an electric mixer with wire whisk, whip the mousse to doube the volume and then blend in the whipped cream until incorporated.

I turned mine into a 9 x 9 glass dish but could be done in individual servings too.

All I can say is if you like chocolate and cherry......your gonna love this!!
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Old 08-06-2007, 07:09 AM   #30
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

Jude gave me a recipe for White Chocolate Mousse so I thought I'd try it.


Quote:
Originally Posted by IslandGirl
I've actually been thinking on this one, and "borrowed" Ming Tsai's Master Chocolate Mousse recipe as a base.



Ingredients look like this:

4 oz cocoa butter
2 Tbsp butter
3 large egg yolks
3/4 cup sugar equivalent
1 Tbsp pure vanilla
1 1/2 cup heavy cream, whipped
pinch salt
Whatcha think? Basic recipe process is the same, melt the cocoa butter and the butter; beat and temper in the egg yolks with the sweetener, over heat; beat the heavy cream with the pinch of salt, then fold all thee mixtures together. Hmmmmmmmmmmm.
Thank You Jude!! It is perfect

4 oz cocoa butter
2 Tbsp butter
3 large egg yolks
1/2 cup powdered erythritol
1/4 tsp splenda quick pack
1 tsp not/Sugar
1 Tbsp pure vanilla
1 C heavy cream, whipped
pinch salt

Directions as above.
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