Polenta & the honeymoon
in [Diabetes]
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From: W. Baker on 1 Aug 2008 16:00 Susan <nevermind(a)nomail.com> wrote: : x-no-archive: yes : Nicky wrote: : > On Fri, 1 Aug 2008 15:33:01 +0000 (UTC), "W. Baker" <wbaker(a)panix.com> : > wrote: : > : > : >>Have you ever tried my tofu cocolate mousse : > : > : > Yes, actually - it's the only useful use for tofu I ever discovered :D : > But I tend to avoid soy products where possible, on account of the : > thyroid, so haven't repeated it. These days I tend to just use cream : > and dark choc... : > : I make mousse with cream, lots of cream... : Susan Doesn't work for a meat meal for me and b etter than raw eggwhites. Wendy
From: Susan on 1 Aug 2008 16:13 x-no-archive: yes W. Baker wrote: > > Doesn't work for a meat meal for me and b etter than raw eggwhites. Ah. I'd save it for dairy day, but I recall having made a really good dessert years ago with silken tofu, ripe bananas, lemon juice and maple syrup. Susan
From: Nicky on 1 Aug 2008 17:40 On Fri, 1 Aug 2008 20:00:54 +0000 (UTC), "W. Baker" <wbaker(a)panix.com> wrote: >Doesn't work for a meat meal for me and b etter than raw eggwhites. Don't know what sparked it, but I just had a taste image of half a frozen mango whipped with the tofu... mmmmmm..... Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.4% BMI 25
From: krom on 2 Aug 2008 00:56 this is my recipe..tastes better then bakers square french silk: Chocolate heaven low carb chocolate pie Ingrdients: One pound and eight ounces high percent chocolate or baking chips 1/2 stick butter 6 eggs seperated 1 tsp vanillia 1/2 cup splenda and 1/4 cup xylitol or favorite sugar substitute 1/4 cup heavy whipping cream pinch of salt Instructions: 1. Melt chocolate with butter and vannila over double boiler or microwave. 2. combine seperated yolks with cream till smooth. 3. once chocolate is melted mix a small amount of the choclate into the yolk mixture to temper the yolks and then mix into the melted chcolate. 4. whip egg whites with the salt to soft peak and mix in the sugar substitute until stiff peak. 5. mix some of the egg whites into the chocolate to cool and then fold the chocolate into the whites until well combined and pour into baking dish or pie dish and bake at 250 degrees for 50 minutes. 6. once pie is cooled after baking let it cool in the refridgerator for at least 3 hours. Note: this pie is so rich as is you probably will want a small sliver as is or with a small dollop of whipped cream. This pie would be excellent with pecans or nut of choice, such as macadamia nuts. orange or almond liqour would also be delicious in this recipe. KROM "Susan" <nevermind(a)nomail.com> wrote in message news:6fh18bFblt9uU3(a)mid.individual.net... > x-no-archive: yes > > Nicky wrote: >> On Fri, 1 Aug 2008 15:33:01 +0000 (UTC), "W. Baker" <wbaker(a)panix.com> >> wrote: >> >> >>>Have you ever tried my tofu cocolate mousse >> >> >> Yes, actually - it's the only useful use for tofu I ever discovered :D >> But I tend to avoid soy products where possible, on account of the >> thyroid, so haven't repeated it. These days I tend to just use cream >> and dark choc... >> > > > I make mousse with cream, lots of cream... > > Susan
From: Michelle C on 2 Aug 2008 14:43
Thanks krom! I'm keeping this one. :-) -- Best regards, Michelle C., T2 diet & exercise BMI 21.5 "krom" <thekromremoveremove(a)hotmail.com> wrote in message news:g70pda$9h0$1(a)aioe.org... > this is my recipe..tastes better then bakers square french silk: > > > Chocolate heaven low carb chocolate pie > > > Ingrdients: > > One pound and eight ounces high percent chocolate or baking chips > > 1/2 stick butter > > 6 eggs seperated > > 1 tsp vanillia > > 1/2 cup splenda and 1/4 cup xylitol or favorite sugar substitute > > 1/4 cup heavy whipping cream > > pinch of salt > > Instructions: > > 1. Melt chocolate with butter and vannila over double boiler or microwave. > > 2. combine seperated yolks with cream till smooth. > > 3. once chocolate is melted mix a small amount of the choclate into the > yolk mixture to temper the yolks and then mix into the melted chcolate. > > 4. whip egg whites with the salt to soft peak and mix in the sugar > substitute until stiff peak. > > 5. mix some of the egg whites into the chocolate to cool and then fold the > chocolate into the whites until well combined and pour into baking dish or > pie dish and bake at 250 degrees for 50 minutes. > > 6. once pie is cooled after baking let it cool in the refridgerator for at > least 3 hours. > > Note: this pie is so rich as is you probably will want a small sliver as > is or with a small dollop of whipped cream. > > This pie would be excellent with pecans or nut of choice, such as > macadamia nuts. > > orange or almond liqour would also be delicious in this recipe. > > > > KROM > > "Susan" <nevermind(a)nomail.com> wrote in message > news:6fh18bFblt9uU3(a)mid.individual.net... >> x-no-archive: yes >> >> Nicky wrote: >>> On Fri, 1 Aug 2008 15:33:01 +0000 (UTC), "W. Baker" <wbaker(a)panix.com> >>> wrote: >>> >>> >>>>Have you ever tried my tofu cocolate mousse >>> >>> >>> Yes, actually - it's the only useful use for tofu I ever discovered :D >>> But I tend to avoid soy products where possible, on account of the >>> thyroid, so haven't repeated it. These days I tend to just use cream >>> and dark choc... >>> >> >> >> I make mousse with cream, lots of cream... >> >> Susan > > |