Carb Mixture
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Carb Mixture
Low carb desserts that taste great
I think all to often when we look for a dessert that's for dieters…well lets just say the results aren't very delightful. When desserts are low-fat or low cal they're usually too small to be remotely satisfying or lack flavor and worse of all never make you feel like your treating yourself. Now isn't that part of the experience, especially you're your dieting? Well that's where low carb desserts come in. They are made with great indulgent ingredients like butter, eggs and cream. So, here are some desserts that taste great, look even better and best of all, they'll inspire you to stick to your low carb diet.
Cinnamon Peppercorn Creme Brulee
Serves 4
Each crème brulee has only 11 grams of carbs, coming mostly from the sugar sprinkled on it and caramelized, giving it a crisp burnt sugar top. If you want, you can remove adding sugar in the final sprinkle and instead use a spicy custard, which works great as well.
Ingredients:
2-1/2 cups cream
2 cinnamon sticks
6 peppercorns, wrapped securely in a piece of cheesecloth
6 large egg yolks
3 tablespoons granulated sugar substitute
Regular sugar
Directions:
1. Place cream, cinnamon and peppercorns in a medium saucepan over medium low heat. Bring cream just under boiling point, stirring occasionally. (Do not boil.) Remove from heat and set aside for 1 hour to steep.
2. In a large mixing bowl, beat egg yolks and sugar substitute together. Strain cream mixture through a sieve into the bowl, whisking until well blended. Return mixture to saucepan over medium heat, stirring with a wooden spoon.
3. Cook until custard coats the back of the spoon. (Do not bring to a boil; adjust heat if necessary.) Pour into four large ramekins and set on a wire rack to cool. Transfer to the refrigerator and leave overnight.
4. When ready to serve, preheat broiler and adjust oven rack to top third of oven. Sprinkle a very thin coat of sugar over the top of the custards. Place ramekins on a baking sheet and set on top oven rack. Keeping your eye on the custards, broil until the sugar becomes dark and caramelized. Quickly remove from oven and serve.
Berry Cream Napoleans
Serves 6
This one is great for spring and summer. Crisp phyllo layers topped with whipped cream and berries. It's only 14 grams of carbs per serving. This will impress anyone who's being served.
Ingredients:
5 sheets of phyllo
4 tablespoons butter, melted
1-1/2 cups heavy cream, chilled
1 cup fresh raspberries (or frozen, thawed)
1 cup fresh blueberries (or frozen, thawed)
1 cup sliced fresh strawberries (or frozen, thawed)
Sugar substitute to taste
Directions:
1. Preheat oven to 400 degrees F. Generously spray a large baking sheet with nonstick cooking spray (use more than one baking sheet if necessary).
2. Brush butter in between each sheet of phyllo, stacking them evenly. Using a sharp knife, cut phyllo lengthwise into thirds. Carefully transfer the three stacks to the baking sheet. Bake for 6 minutes or until phyllo is lightly browned. Set aside to cool.
3. Meanwhile, whip cream in a large chilled mixing bowl until soft peaks form. Toss berries in a medium bowl with sugar substitute, lightly crushing. Gently fold berries into cream.
4. To assemble, place one stack of phyllo onto a serving platter. Spread half of the cream and berry mixture overtop. Place the second stack on top and spread remaining half of cream and berry mixture overtop. Arrange third phyllo stack on top and chill until ready to serve.
5. To serve, use a serrated knife to cut dessert crosswise into six evenly sized pieces.
Something to remember: Phyllo dough is usually found in the freezer section of your supermarket with the pie crusts. You'll need to thaw out the rolls before use. Remember, this recepie only needs five sheets and you cannot refreeze the remainders. So, use what's left wrap around sauteed fish or chicken, sautéed vegetables and bake until brown. If not, you can also to make additional tasty desserts.
Lemon Mint Jello
Serves 4
Better than the stuff we ate as kids, this citrus minty jello tastes great and is just 4 grams of carbs per serving.
Ingredients:
1 dozen large fresh mint leaves
1 cup plus about 2-1/2 cups water
1-1/2 tablespoons gelatin
Grated zest and juice of 1 large lemon
2 tablespoons granulated sugar substitute
1/4 cup sugar free lemon syrup
Freshly whipped cream
1 small lime or clementine, halved, sliced
Directions:
1. Release the mint oils from mint leaves by putting them in a small saucepan and muddle them. Add water and simmer over medium low heat until liquid is reduced by half. Then strain into a large measuring cup.
2. Stir in the gelatin until dissolved and the liquid is clear. Stir in lemon zest and juice, sugar substitute and lemon syrup. Add enough water to reach the 3-cup mark on the measuring cup.
3. Pour mixture into four glasses and refrigerate until set. Garnish with whipped cream and slices of lime or orange.
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Are mixture and carb heat directly related?
if not directly, partially? e.g. adjust one and it effects the other.
I think I know what your asking. The answer is yes. Carb heat applied results in a richer mixture and a reduction in engine power since the volumetric efficiency of hot air is lower than that of cold.
How to adjust carburetor mixture screws