Kitchen Hint of the Day!

December 9, 2018 at 6:00 AM | Posted in Kitchen Hints | 2 Comments
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Skimping on fat and calories…….

Use evaporated skim milk in place of light or heavy cream in soups and sauces.

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Kitchen Hint of the Day!

May 17, 2013 at 9:42 AM | Posted in Kitchen Hints | Leave a comment
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Whipping up some heavy cream? Heavy cream will set up faster if you add seven drops of lemon juice for each pint of cream. But you don’t necessarily need heavy cream to make whipped cream. Light cream can be whipped to a firm, mousse – like consistency if you add a tablespoon unflavored gelatin dissolved in 1 tablespoon hot water for every 2 cups of cream. After whipping refrigerate it for two hours.

 

Wild Idea Buffalo Dessert: Mousse au Chocolate

April 10, 2013 at 9:29 AM | Posted in dessert | Leave a comment
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Mousse au Chocolate
By: Jill O’Brien
This is my own concoction. I use both a high quality bittersweet chocolate as well as a high quality milk chocolate. The addition of beaten egg whites gives it an extra lightness with out compromising its rich creaminess!

Ingredients:

6 oz. Bittersweet Chocolate
6 oz. Milk Chocolate
1 pint Heavy Whipping Cream
1 Tb Cointreau
4 Eggs, separated
Directions:

1 – In heavy saucepan over low heat, add 1 cup cream and chocolate. Melt together stirring occasionally. Mixture should never become hot.
2 – Meanwhile, in electric mixer, beat remaining cream until stiff, scrape into other bowl and place in refrigerator until needed.
3 – Place egg yolks into mixing bowl and beat until pale.
4 – While mixer is running slowly add in chocolate mixture. Mix thoroughly to incorporate and aerate.
5 – Transfer chocolate mixture to a large bowl, cover and refrigerate until mixture is slightly cool, but not set.
6 – Gently fold whipped cream into chocolate mixture in 3 small batches.
7 – In a well chilled mixing bowl, beat egg whites until stiff.
8 – Gently fold in beaten egg whites to chocolate mixture until well incorporated.
9 – Spoon mousse mixture into steamed glassware and refrigerate until set. (3 hours or up to 3 days in advance.)
10 – Garnish mousse with additional whipped cream, dark chocolate shavings or fresh fruit.
http://wildideabuffalo.com/2012/mousse-au-chocolate/

Diabetic Friendly Chocolate Mousse and Easy Pineapple Cheesecake

December 20, 2012 at 12:59 PM | Posted in dessert, diabetes, diabetes friendly | 3 Comments
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With Christmas coming up shortly here’s a couple of Diabetic Friendly Desserts for those that have to watch carbs. A reader that follows my blog passed these along to me to share. He said they came from a Diabetic Cookbook that contained Splenda made desserts. Enjoy and Merry Christmas!

 

Chocolate Mousse

Ingredients:

3 ounces Unsweetened Chocolate
1 cup Low Fat Milk
1/4 cup Egg Beater‘s Egg Substitute
1/2 cup Splenda Granular
1 teaspoon Corn Starch
2 tablespoons Grand Marnier
1/2 cup Heavy Cream
3 cups sliced Strawberries
Directions:

Place chocolate and milk in a medium size saucepan. Heat over medium heat until chocolate melts.
Stir together egg substitute, SPLENDA®, corn starch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Heat over medium heat while stirring constantly until mixture begins to thicken (approximately 3 to 4 minutes). Remove from heat, pour into the bowl of a blender or food processor. Blend or process briefly (10 to 20 seconds) to make a more creamy texture. Pour into mixing bowl and cover.
Refrigerate chocolate mixture approximately 2 to 3 hours or until cool.
Whip cream and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days.
To serve layer strawberries and mousse in 6 all-purpose wine glasses.
Makes 6 servings.

Nutrients Per Serving: Total Calories 220, Calories from Fat 140, Total Fat 15 g, Saturated Fat 9 g, Sodium 50 mg, Total Carbohydrate 18 g, Dietary Fiber 4 g, Sugars 10 g, Protein 4 g.

 

 

Easy Pineapple Cheesecake

Ingredients:

1 (8 ounce) package Reduced Fat Philly Cream Cheese, softened
1/2 cup Splenda No Calorie Sweetener, Granulated
2 (15-ounce) cans Dole Crushed Pineapple, drained
1 3/4 cups Cool Whip Free Whipped Topping
1 (9 inch) prepared graham cracker crust

Directions:

In a large bowl, mix cream cheese and SPLENDA® Granulated Sweetener together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories 330 | Calories from Fat 170 | Fat 19g (sat 10g) | Cholesterol 30mg | Sodium 230mg | Carbohydrates 38g | Fiber 1g | Sugars 28g | Protein 4g

Sweet and Salty Carrots with Olive Dressing.

August 22, 2011 at 11:50 AM | Posted in diabetes, diabetes friendly, Food, fruits | Leave a comment
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Sweet and Salty Carrots with Olive Dressing.

Ingredients
2 lb medium carrots , peeled
NaN cup olive oil (or butter)
2 medium garlic cloves , peeled and sliced
2 tbsp chopped parsley
8 oz canned green olives , pitted
4 pinch fresh thyme , rinsed
1 pinch salt and pepper
6 tbsp light whipping cream

Directions
1 Slice carrots into 1/2-inch thick matchstick pieces. Combine carrots with 2 tablespoons butter in a slow-cooker.
2 Place lid on slow-cooker ad set on high. Cook 2 to 3 hours, or until carrots are soft. Stir only 2 times. Strain.
3 Ten minutes before serving time, heat the rest of the butter in a frying pan over medium heat. Mix in garlic and parsley and cook 1 minute. Add carrots, olives, thyme, and salt and pepper. Stir in cream, place lid on pan, and cook over medium-low heat 5 to 7 minutes; liquid should be thick when finished.

This can be made up to step 2 about 1 hour in advance. To pit olives, gently tap each one with a wooden mallet or the flat side of a knife blade; halve olive and pull out pit.

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