Homemade Yogurt Domaći jogurt
Ingredients: Sastojci:
1 quart heavy cream 1 mjesto teških krema
2 T plain yogurt 2 T običan jogurt
2 T splenda sweetened DaVinchi syrup 2 T splenda slatka DaVinchi sirup
Put heavy cream into heat-proof container, and put in a pot of simmering water which comes about half-way up the sides of the container. Stavite vrhnje u teškim topline dokaz kontejner, i staviti u lonac za vodu Ustanove koje dolazi oko pola puta se na strane u kontejner. Simmer the cream for 20 minutes. Pirjati je krema za 20 minuta. Remove the jar from the water and allow to cool to room temperature. Izvadite vrč iz vode i dopustiti da se na sobnoj temperaturi kul. Stir in plain yogurt, making sure it has live culture. Promiješati u običan jogurt i provjerite ima žive kulture. Cover and leave at room temperature for 48 hours. Pokrijte i ostavite na sobnoj temperaturi za 48 sati. Refrigerate. Frižideru.
I used vanilla syrup, and this was excellent. Ja se koristi sirup od vanilije, a ovo je bila odlična. It was very rich, though, and I would probably use whole milk next time. Bilo je vrlo bogata, ipak, i ja bih vjerojatno koristite punomasno mlijeko sljedeći put. (The yogurt culture converts the lactose in the milk to lactic acid, and thereby "eats" some of the carbs. One cup of yogurt made with milk has about 4 carbs, rather than the 11-12 that is listed on the container of milk.) (U jogurt kulture pretvara laktoza u mlijeku za mliječne kiseline, a time i "jede" neki od carbs. Jednu šalicu jogurt od mlijeka ima oko 4 carbs, nego je 11-12 koji je naveden na kontejner mlijeka .)
Chocolate Truffles Čokolada Tartufi
Note: Makes as many pieces as you cut it into! Napomena: Stvara toliko komada kao što je rasijeku na! The better quality chocolate has a smoother texture than the more commonly available Baker’s chocolate due to its high cocoa butter content. Bolje kvalitete čokolada ima glatko tekstura je više nego uobičajeno dostupni krušne čokolada zbog visokog sadržaja kakao maslaca. Callebaut, Valrhona and Scharffen Berger are all good choices. Callebaut, Valrhona i Scharffen Bergera su svi dobri odabiri. Total Carbohydrates with nuts: 33, Total Carbohydrates without nuts: 22 Ukupno ugljikohidrata s orasima: 33, Ukupno ugljikohidrata bez orasima: 22
Ingredients: Sastojci:
2 oz. 2 oz. unsweetened chocolate nezaslađen čokolada
4 Tbsp. 4 Tbsp. Splenda Splenda
4 Tbsp. 4 Tbsp. butter, at room temperature maslaca, na sobnoj temperaturi
4Tbsp. 4Tbsp. whipping cream, at room temperature mućenje vrhnje, na sobnoj temperaturi
2 tsp. 2 tsp. vanilla extract ekstrakt vanilije
1 oz. 1 oz. crushed macadamia nuts (optional) slomiti macadamia oraščića (nije obavezno)
The success of this recipe depends upon the melted chocolate and butter being at the same temperature. Uspjeh ovog recept ovisi o rastopljeni maslac i čokolada se na istoj temperaturi. If not, the chocolate and butter will separate. Ako nije, čokolada i maslac će odvojene.
Melt the chocolate either in the microwave or in a bowl over a pot of simmering water. Stir in the Splenda and cool to room temperature. Promiješati u Splenda i kul na sobnoj temperaturi. Combine the chocolate and butter until smooth. Kombinirajte čokolada i maslac dok glatka. Stir in cream and vanilla, then the nuts if using. Promiješati u vrhnja i vanilije, zatim oraščića, ako koristite.
Spread evenly into a small, parchment lined loaf pan-I use one that was 4-by 7-inches. Obročno ravnomjerno u malom, pergament postavljen hljeb pan-ja koristiti onaj koji je bio 4-7-inča. Chill until firm. Hladan do kuche. Cut into pieces and store in the freezer. Izreži u komade i pohranite u zamrzivač.
Lime (English) Custard Vapna (Engleski) krema
Note: Makes 8 Servings. Napomena: Stvara 8 Servings. Total carbs 40 Ukupno carbs 40
Ingredients: Sastojci:
1/4 cup unsalted butter, softened 1 / 4 cup neslan maslac, softened
1/4 cup granular Sugar Twin 1 / 4 cup šećera zrnati Dvojna
1/4 cup granular Splenda 1 / 4 cup zrnati Splenda
grated zest of 3 limes grated uživanje 3 utvrđena granica
4 large eggs, separated 4 velika jaja, odvojen
2 Tbsp. 2 Tbsp. finely ground almond meal lijepo tlo badem obrok
2 Tbsp. 2 Tbsp. gluten flour gluten brašno
1/2 cup lime juice 1 / 2 cup soka od zelenog limuna
1 1/2 cups whipping cream 1 1 / 2 šalice vrhnja bičevanje
Preheat the oven to 375°F. Prethodno zagrijati u pećnici na 375 ° F.
Cream the butter, sweeteners, and lime zest together. Krem od maslaca, sweeteners, vapno i oduševljenje zajedno. Beat in the egg yolks, almond meal and gluten flour. Beat u yolks jaja, brašna i badema gluten brašno. Stir in the lime juice and whipping cream. Promiješati u limeta sok i vrhnje mućenje. It’s OK if the mixture looks curdled. To je u redu ako smjesa izgleda curdled.
Beat the eggs to stiff peaks and fold into the lime mixture. Beat the jaja na vrhove krut i poklopac u vapno smjesu. Place a 1-quart baking dish, 8 ramekins or custard cups into a larger pan. Stavite 1-kvart pečenje jelo, 8 ramekins ili krema čaše u većim tava. Fill with the custard and pour hot water into the larger pan to come halfway up the sides of the dish(es). Ispunite krema s toplom vodom i sipati u veću tava na pola puta došao podiže strane zdjelu (e).
Bake for 45 minutes until the top is puffed and golden brown - but suntill jiggly in the middle - for the larger dish, 30 -35 minutes for the smaller dishes. Peći za 45 minuta do vrha je napuhan i zlatno smeđe - ali suntill jiggly u sredini - za veću zdjelicu, 30 -35 minuta za manje jela. Serve warm, room temperature or chilled. Poslužimo toplo, sobnoj temperaturi ili ohlađen.
This custard is like a crème brulee with a thin, soft, meringue-like top. Ova krema je kao Muške lutke brulee s tankim, mekim, kolač od bjelanaca poput vrh. You can use lemon juice if you prefer or substitute water for the juice and add 2 tsp. Možete koristiti limun sok ako želite ili zamjena vode za sok i dodati 2 tsp. of pure vanilla extract or a few drops of extract of your choice, which will lower the carb count by 10 grams. od čistoga ekstrakt vanilije ili nekoliko kapi ekstrakt po Vašem izboru, što će smanjiti carb brojati od 10 grama.
European Tiramisu Europska Tiramisu
Note: Makes 10 servings Total Carbohydrates: 90, Carbohydrates per Serving (10) 9. Napomena: Stvara 10 servings Ukupno ugljikohidrata: 90, ugljikohidrata po posluživanja (10) 9. The translation for tiramisu is carry me up, and many who taste this ethereal dessert assume the unspoken continuation must surely be to heaven. The translation za tiramisu je nositi me, i mnogi koji okus ovom eterično desert preuzeti neizgovoren nastavak svakako treba biti na nebu.
Mascarpone :A fresh soft Italian cheese with a high butterfat content, made from cow's milk enriched with cream. Mascarpone: svježeg mekog Talijanski sir s visokim sadržajem mliječne masti, izrađen od kravlje mlijeko obogaćeno vrhnje.
Ingredients: Sastojci:
unsalted butter neslan maslac
4 oz. 4 oz. ground almonds zemlje bademi
1 tsp. 1 tsp. baking powder prašak za pecivo
1/4 tsp. 1 / 4 tsp. salt sol
6 large eggs 6 velikih jaja
1/2 cup Splenda 1 / 2 cup Splenda
1 tsp. 1 tsp. vanilla extract ekstrakt vanilije
Grease a 15-by 10-by 1-inch pan with butter. Mast 15-10-1-inčni tava s maslacem. Line with parchment paper and grease with butter again. Skladu sa pergament papir i mast s maslacem ponovno. Preheat the oven to 350ºF (175ºC). Prethodno zagrijati u pećnici na 350 º F (175 º C).
Combine the almonds, baking powder and salt. Kombinirajte bademe, prašak za pecivo i sol. Separate the eggs. Odvoji se jaja. With an electric mixer, beat the yolks and Splenda with an electric mixer until thick and lemon colored, 3-4 minutes. Uz električni mikser, tukli yolks i Splenda s električnim mikser dok debeli i limuna u boji, 3-4 minuta. Beat in the vanilla. Beat u vanilije. Fold in the almonds. Presavijte u bademi. With a clean bowl and beaters, beat the egg whites to firm peaks. Uz čistu zdjelu i beaters, tukli jaje bijelo rublje na firmu vrhova. Stir 1/4 into the almond mixture. Promiješati 1 / 4 u mješavinu badema. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined. Presavijte u 1 / 2 preostalih bijelo pranje do jedva kombinaciji, a zatim su preostale 1 / 2 do temeljito kombinaciji. Spread evenly into the prepared pan. Obročno ravnomjerno u pripremljene za prženje. Bake for 20-25 minutes until the top springs back when pressed lightly. Ispeći za 20-25 minuta do vrha opruge nazad kad prešanih lako. Let cool. Neka kul. |
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