2 tablespoons light mayonnaise
2 tablespoons fat free sour cream
1 Tablespoon lemon juice
¼ teaspoon Salt
2 ounces small black caviar (American)
- Place eggs in pan with a fitted lid. Fill with enough water to cover eggs. Bring water to the boil and boil for 1 minute. Cover with lid and let pan sit for 15 minutes.
- Peel shells and slice eggs in half reserving yolks in separate bowl.
- Mash yolks until powdered, Stir mayonnaise, sour cream, lemon juice and salt to combine.
- Fill pastry back with large star tip and pipe mixture into whites or spoon mixture to fill each half.
- Refrigerate until ready to serve. Keep caviar refrigerated.
- When ready to serve top each egg half with a dollop (approx ½ teaspoon) of black caviar using a non metallic spoon.
- Current Mood:Sophisticated
Last year, I entered my first baking contest at the Orange County Fair. I won 1st place in my category of Cakes (specialty - sugar free) and then First place in the entire Division of Cakes. Meaning my cake was judged to be the best cake (sugar free or not) that is quite a compliment for a sugar free baker!. Here's the winning recipe. Enjoy!
Hazelnut Fudge Cake
1 cup hazelnut meal/flour
1/3 cup erythritol
1/8 tea cream of tarter
2 tea vanilla
I tea butter extract
1/3 cup sugar free (Splenda sweetened) maple syrup
2tbs + 2 tea agave, I like Madhava''s Amber Agave
1/2 cup Sunspire Grain sweetened chocolate chips
2 tbs evaporated fat free milk
1/3 cup Hazelnuts
- Preheat oven to 350. Toast 1/3 cup hazel nuts on cookie sheet or foil lined pan for 10 minutes (set aside to cool).
- Spray a 9” square pan with non stick spray.
- In a medium bowl mix just to combine 1 cup hazelnut flour, 1 tsp ea butter and vanilla extract, 4egg yolks and 1/3 cup sugar free maple syrup.
- In a separate bowl beat egg whites, erythritol, cream of tartar and 1 tsp of the vanilla with electric beater on high until stiff peaks are formed.
- Add about a half to one cup of egg whites to Hazelnut mixture and blend to help "lighten" the mixture. Once combined add remaining egg whites and gently fold until just combined.
- Pour into sprayed square pan (or lined and sprayed muffin tins)bake 350 for 25 minutes (20 for muffin tins)or until lightly browned and springs back when lightly pressed.
- While cake is cooking combine chocolate chips, milk and agave in small microwave safe bowl and heat on high for 30 seconds. Stir to combine (1-2 minutes) mixture will pull together and thicken as you stir. Continue stirring until it cools and thickens slightly. Set aside at room temp.
- Peel husks off of hazelnuts (some may remain, but remove as much as you can). Chop roughly, in about fourths. Make sure to not chop too finely.
- Cool cake to almost room temp (it will deflate and flatten to just under the pan edge, this is expected). Pour chocolate glaze and spread evenly pushing mixture just too edges but not over the sides. Top evenly with toasted nuts. Refrigerate until completely chilled. Cut into 16 squares.
- Current Mood:Delicious
Although there is evidence that the control of insulin through low glycemic indexed foods is on the right path, some feel it's too soon to call it the "cure". The Mayo Clinic Reports that, "the American Diabetes Association has concluded there isn't enough evidence to recommend the general use of a low-glycemic-index diet for people with diabetes." This is based on the fact that not enough testing has been therefore not all foods GI ratings are known and that combining foods may change there over all GI impact.
Even with this caution, I have still yet to find any published report of a negative effect of the low GI diet. So it may not yet be recognized over all, but it certainly seems to pose no known threats to good health.
*No FATS (except those from nuts and chocolate and eggs)
*NO REFINED/SIMPLE SUGARS
*NO REFINED OR SIMPLE CARBS (like White flour)
*Only "GOOD" (or Complex) Carbs
I am using Bean and nut flours instead of wheat and agave and erithritol instead of sugar. I would like to explore the use of stevia and include those recipes as well.
Mostly the "Diabetic" Recipes I find use REAL SUGAR or sugar substitutes, but Fats like butter, margarine, shortining and oil and white flour. I think my way of thinking isn't really popular. I think that's because it borrows from several different philosophies. I believe in MUFA's (Katrina please add a comment that explains this better) which stands for Mono-Unsaturated Fatty Acids (I think). Like nuts and chocolate and avocados and olives. But I do not believe in adding any other form of fat at all! I believe in having some carbs, but "good carbs". A good portion to me is 15 grams perserving of complex carbs. The source being a grain or low glycemic indexed sweetener, nut, soy and non fat milk, non fat cream cheese or non fat yogurt (okay, I could have just said Non-fat Dairy!). Does anyone know what you would call this combination of philosophies? For me it is addressing my major health concerns, Diabetes and obesety.
- Current Mood: chipper
- Current Music:Falling Slowly- Glen Hansard and Marketa Iglova (Soundtrack from the Movie Once)
As far as health, my weight has dropped a little more, but my blood sugar was surprisingly high this morning. There is no reason and Im very concerned. I see my endocrinalogist early next month (for those of you who are keeping score, I delayed my appointment a few weeks). I will probably have to consider medication.
I think I'll take a nap, becasue it's still early and I CAN! Then I will make a few calls andhope offices are opened today, then I will make a list of recipes I still need to invent and post them here, fix the computer up for my son, which all boils down to a delay in registering my domain name. So that will have to wait a bit longer. I need a week off!
- Current Mood: busy
- Current Mood: artistic
- Current Mood: hopeful
- Current Mood: chipper