Wednesday, October 23, 2013

Low Carb Fudgsicles (REVISED)

Super easy recipe for low carb fudgsicles in ice pop molds!

1 1/4 cups of canned coconut milk (unsweetened)
1/2 cup heavy whipping cream
3 Tbsp unsweetened cocoa powder
1/8 tsp salt
4 1/2 Tbsp Swerve or other granular sweetener
6 drops Liquid Sucralose (EZ-Sweet)
3/4 tsp vanilla extract
1 square ChocoPerfection European Dark bar shaved (Optional)

In a medium bowl add all of the ingredients. Mix with an electric hand mixer on low until well combined. Switch to a high speed for 2 minutes to make it light and airy.
Pour mixture into ice pop molds.

Yield - 6 servings
Net carbs based on what I used is 2.4g per fudgsicle
Each mold holds slightly less than 1/2 cup

Optional: Add some chopped hazelnuts, walnuts, or any other chopped nut. First, add some of the chocolate mixture into the molds, then add  a small amount of chopped nuts. Finish with more chocolate mixture in the molds. The fudgsicle will release easier from the mold if the nuts are hidden within the mix.

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Tuesday, October 1, 2013

Shrimp Saute over Low Carb Pasta

Geez it's been awhile since my last post (say 2 Hail Mary's, just kidding)! I've been trying out new recipes, and old recipes that have been tweaked, just haven't gotten around to posting.
I don't know if you are aware, but I'm a crafter, mostly paper crafts. I had my first craft fair of the season early in September, but it was disappointing in sales. My next one is November, so I've been busy crafting to build up my inventory.
I was looking through my recipe folder, and found a Shrimp Saute dish that I came up with a couple of years ago. I used to be able to have it over rice or some other carb, but nowadays I just can't handle certain carbs with regard to my Type 2 Diabetes.
Well, my niece Gina had mentioned this pasta that is supposed to be low carb from a company called Dreamfield's. I found it hard to believe, and just absorbed the info and put it somewhere in my brain for safekeeping. Then DJ Foodie had mentioned something on Facebook about this pasta that some people had good results with it, and others didn't. Again, I put this somewhere in my brain for a later time.
Over this past weekend, I was in Shop-Rite and ventured into looking for this pasta. There it was, in the regular pasta aisle, on the bottom shelf. It was priced at around $2.49 a box, which is okay with me. I bought a box of elbows, angel hair, and lasagna. Now my only hope was that it would work for me. I followed the directions on the box EXACTLY! My pre-dinner glucose was 127 (a great number for me), so I took my diabetic pill before my dinner meal. The best news is that 2 hours after eating a serving of elbows, my glucose was now 117. WHAT??? It actually dropped, which has NEVER happened before, even with taking my meds. Needless to say I am a happy camper with being able to enjoy pasta again.
The meal that I made tonight (in the photo) is my Shrimp Saute over Dreamfield's elbow pasta. I had measured out less than a serving, which a serving is 1/2 cup dry pasta. Tonight I used 1/3 cup. A typical serving for this says on the box that it is 5g of Digestible Carbs. It's a long explanation, so I would suggest going to their website for more info.
Now, you could also put this over Roasted Cauliflower or even Grilled Zucchini, it doesn't have to be pasta. But hey, if it's only 5g then I would say go for it. As long as you can eat wheat, since it has wheat in it.

  • 2 TBSP Butter
  • 1/8 tsp minced garlic
  • 1 tsp Lemon juice
  • 1 Shallot chopped
  • 1 1/2 tsp Tomato Paste
  • 1/8 tsp Black pepper
  • 6 or 7 Extra Large cleaned shrimp (31 to 40 count per pound)

Melt the butter in a saute or frying pan. Add the minced garlic over low heat. Next, add the chopped shallot and saute until opaque, over low to medium heat. Add the lemon juice, tomato paste, and black pepper. Stir well and saute for 30 seconds. Move shallots to the side of the pan and add the shrimp. When the shrimp turn pink, approximately 2 minutes, turn to cook the other side. Move the shallots back in the shrimp and mix together while cooking. Serve immediately over whatever you prefer.

Variation: If you'd like a creamy style sauce, omit the lemon juice. When the shrimp are done, remove them from the pan, turn off the stove and remove pan from burner. Add 2 tablespoons (or more for more of the sauce) of heavy cream and whisk well. Add the shrimp back in to coat them. This was so good. I think I might try scallops with this sauce!

Notes: This is for one serving. Adjust your amounts for more servings. Since my husband doesn't eat seafood, this was created for 1 person. Also, I use tomato paste from a squeeze tube.
Shrimp Saute is 6g carbs. If you add the Dreamfield's pasta of 5g per serving, total carbs for this meal is 11g.

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