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Old 12-19-2012, 07:56 AM   #1
LiterateGriffin
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Some treats are just BETTER LC!

I give you: Eggnog!

I've got a serious weakness for eggnog, I don't know what it is... I do know that I've never in my life had "enough" -- I always want to drink more.

And it's SO much better when made with full-cream, instead of milk! All that CREAMINESS that you're drinking it for in the first place! Mmmm... heaven!

(Yes, I just whipped myself up some, using cream and stevia. And may go back for a second cup -- after which, I'll be out of cream.)
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Old 12-19-2012, 10:13 AM   #2
svenskamae
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I give you--salad dressings! I've eaten lots of salad in my life, and lots of it was doused with anemic, unsatisfying, basically awful "light" (fatfree or lowfat) dressings. Now I'm making salad dressings with virgin olive oil, nut oils, avocado oil, full-fat sour cream, and/or cream--and my salads taste massively better and are far more satisfying.
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Old 12-19-2012, 11:19 AM   #3
Trigger828
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cooking food in good healthy delish fats with flavor versus low fat diet of PAM spray and no flavor and chemicals

butter, good olive oil, great full fat sauces! all delish fats to make foods YUMMY
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Old 12-19-2012, 12:07 PM   #4
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I would be careful with the cream.... one cup has over 800 calories!!!

If you're doing Atkins, cream is supposed to be limited (1972 version said 4 tsp, newer versions said 3-4 tablespoons).
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Old 12-19-2012, 12:15 PM   #5
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I agree with eggnog. My eggnog shake has almost 500 calories and plenty of raw egg. It's PHENOMENAL! Not dietetic in the slightest, which keeps me mental and physically satisfied. When other are reaching for sugary junk and I have my own decadence it's awfully hard to feel deprived
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Old 12-19-2012, 12:20 PM   #6
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Strawberry -- my two glasses of eggnog used up 4 eggs, and MAY be pretty much all I eat, today. And like I said, it's a treat, not an all-the-time thing. But if I'm going to do it, FAR better THIS way.
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Old 12-19-2012, 01:49 PM   #7
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Ok Share the recipe for egg nog! I'm craving it now! LOL!
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Old 12-19-2012, 02:38 PM   #8
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My Christmas dessert this year will be a low-carb Eggnog Creme Brulee. I won't actually make the classic brulee topping, though, I'll broil a thin layer of spiced pecans as the topping.

Here is the recipe, in case you're interested:

- 2 cups heavy cream
- 1/3 cup xylitol
- pinch of salt
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon rum extract
- 1 teaspoon nutmeg
- 6 egg yolks
- 1/2 cup pecans ground to a coarse grain in food processor, with 1 teaspoon cinnamon and 1 tablespoon xylitol

Pre-heat oven to 300 degrees.

Stir together to combine 1 cup of the cream with xylitol, salt, vanilla extract, rum extract, and nutmeg in a sauce pan. Bring this mixture to a gentle boil over medium heat. Stir occasionally to dissolve the xylitol and flavoring. Remove sauce pan from heat and let the mixture sit for 15-20 minutes, to lower its temperature and mingle the flavors.

When the cream has cooled a bit, stir in the remaining 1 cup of cream. Whisk the 6 egg yolks in a large mixing bowl until they are creamy and smooth. Gradually whisk the cream mixture into the yolks, until the custard is creamy, evenly colored, and fully combined.

If you prefer a consistently silky creme brulee texture, strain the custard mixture through a fine mesh to remove any milk solids. If you don't mind a more bijoux texture, don't strain the custard.

Evenly divide the custard mixture into 4 half-cup ramekins. Place the 4 half-cup ramekins into a roasting pan. Pour boiling water into the roasting pan, around the ramekins, so that the water rises to between 2/3 and 3/4 of the height of the ramekins. BE CAREFUL TO NOT SPLASH ANY WATER INTO THE RAMEKINS.

Bake for about 1/2 hour -- give or take 5 minutes. Until the centers of the custards are set -- not wet and/or sloppy. If you use a baking thermometer, the center temperature should read 170-175 degrees.

Let the ramekins cool to room temperature on a wire rack. Then tightly cover the ramekins with plastic wrap and refrigerate until cold. It's usually best to refrigerate them overnight.

Before serving, remove the plastic wrap and evenly divide the pecan mixture so that the top of each creme brulee is completely covered.

If you have a creme brulee torch, blaze the top of each dish until the pecan mixture becomes toasty and releases a fragrant smell.

If you do not have a creme brulee torch, pre-heat the broiler, place the ramekins on a baking sheet, place the dishes under the broiler, and broil for 2-5 minutes until the pecan mixture becomes toasty and releases a fragrant smell.

Serve the dish whenever you're ready for dessert!

I made a *similar* dessert for Thanksgiving dinner. It was a low-carb cheesecake, but I baked them in individual half-cup ramekins and made the pecan topping. Here is a photo, so that you may see what it will look like when done:



Cheers!
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Old 12-19-2012, 06:15 PM   #9
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I have a recipe for eggnog quiche. Will report back on the weekend!
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Old 12-19-2012, 07:07 PM   #10
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Quote:
Originally Posted by LiterateGriffin View Post
I give you: Eggnog!

I've got a serious weakness for eggnog, I don't know what it is... I do know that I've never in my life had "enough" -- I always want to drink more.

And it's SO much better when made with full-cream, instead of milk! All that CREAMINESS that you're drinking it for in the first place! Mmmm... heaven!

(Yes, I just whipped myself up some, using cream and stevia. And may go back for a second cup -- after which, I'll be out of cream.)



YUM!!!!! DO you have a recipe?????
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Old 12-20-2012, 04:43 AM   #11
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In my gigantic coffee cup, I dumped the following:

2 eggs
about 1 tsp vanilla
1 "scoop" stevia. (Equivalent of 1 tsp sugar)
around 1/2 tps nutmeg
Fill up the rest with cream, and whip with immersion-blender.



If you know me, you know that I've been reducing even my stevia usage. Well, this recipe DEFINITELY wants to be sweetened. That's the key, to getting that irresistible eggnog taste. My first cup was less sweetened than my second, and the second was DEFINITELY better!
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Old 12-20-2012, 11:03 AM   #12
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You could use almond milk to cut the calories. Just sayin lol.
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Old 12-20-2012, 02:52 PM   #13
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My eggnog shake uses 1 cup almond milk and 2 tbsp heavy cream, it's still nice and thick but not quite as ridiculously calorie heavy
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Old 12-20-2012, 03:05 PM   #14
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Dang you girls eating 1/2tsp and 1tsp nutmeg are superheroes! That's a LOT of nutmeg!
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Old 12-20-2012, 03:10 PM   #15
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Nutmeg is so yum! I do about 1/4 tsp of nutmeg and 1/2 tsp of cinnamon for my single serving shake.
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Old 12-20-2012, 03:43 PM   #16
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We're enjoying plenty of eggnog this time of year too. I agree with you.. it is some yummy stuff. I don't low carb, but I do make my nogs with cream for sure. Gallons of cream and pounds of butter in this household! Yes to the nutmeg, but NO to the stevia!
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Old 12-20-2012, 04:22 PM   #17
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Quote:
Originally Posted by SoHappy View Post
We're enjoying plenty of eggnog this time of year too. I agree with you.. it is some yummy stuff. I don't low carb, but I do make my nogs with cream for sure. Gallons of cream and pounds of butter in this household! Yes to the nutmeg, but NO to the stevia!
Is there a reason you don't use stevia? Just wondering...
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Old 12-20-2012, 04:44 PM   #18
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I don't like eggnog very much, except for the rum , but DH and the rest of the family like it. Some of the family have a fear of raw eggs (not me), so I've been making this cooked custard eggnog for many years (from an old Martha Stewart magazine). This year, I'm going to make it Low Carb. Here's the original recipe (with my suggestions for lower carb):

3 1/2 cups whole milk (Heavy cream and water or TJ's coconut milk beverage)
5 large egg yolks
1/4 cup sugar (equivalent SF sweetener, probably Ideal)
1 cup heavy cream
1 teaspoon vanilla extract
1 cup rum, dark or spiced (optional for some, it's the only way I'll drink eggnog!)
whole nutmeg, for grating (tastes way better than the pre-grated stuff)

In a medium saucepan, heat 2 cups cream/water mixture until steaming (this can be heated in a microwavable measuring cup). Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks and sugar sub on medium-high speed until very thick and pale, 3 to 5 minutes.

Prepare a large ice bath; set aside. Whisk half the heated cream mixture into egg yolk mixture, then return it to saucepan. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon (about 160ºF).

Remove from heat, and immediately stir in heavy cream. Pass mixture through a sieve into a medium bowl; set in the ice bath until chilled, stirring occasionally. Stir in remaining cream/water mixture, vanilla, and rum. Divide eggnog among serving glasses or cups. Grate nutmeg over tops before serving.

*Note: you can make this without the rum, then just add a shot of rum to each glass for those that want it

Last edited by KCSoccer; 12-20-2012 at 04:45 PM..
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