Diabetes Talking

Question:

hatzsacspam.com writes Thanks for your advice,  but for now I will stick with the Pure-Delite bars. I have read about some caramels from Judy.  Anyone have any input into those?  Low-carb carmels?

Judy’s caramels were my downfall. They are unbelievably yummy and I ate the whole pack in one go and was left craving for more. — Hazel 170/157/126 May 2003

Response:

I make chocolate using unsweetened dark chocolate.  I melt it over low heat, add in a little cream and lots of splenda.  Then I add in nuts and spoon it out onto a plate sprayed with butter flavor cooking oil spray.  Put it in the freezer to harden.  It’s pretty low in carbs and tastes pretty good.

Hm. Thanks, Chet – I’ll give that a try. How are the carbs in unsweetened chocolate?

Response:

Judy’s caramels were my downfall. They are unbelievably yummy and I ate the whole pack in one go and was left craving for more.

Oh, yeah. Those things are a *drug*. I’ve had two packages in my lifetime; both were gone in less than a day and both times I considered going to buy more immediately despite the major Maltezuma’s Revenge. I’ve been looking for a way to *make* caramel without sugar ever since. But alas. c Longs for a caramel she never knew

Response:

There’s 32g of carb in 8 ounces of unsweetened dark chocolate.  I mix in lots of nuts and they turn out like nut clusters, so you get a decent amount.  I eat a couple pieces at a time. Don’t over do it with the splenda.  For some strange reason, when you mix it in, the response isn’t linear.  Beyond a certain point it doesn’t seem to get any sweeter no matter how much you put in.  I’d considier using one of the other sweetners that are ok for cooking together with splenda.  Frequently the combo will make things sweeter easier. – Hide quoted text — Show quoted text – I make chocolate using unsweetened dark chocolate.  I melt it over low heat, add in a little cream and lots of splenda.  Then I add in nuts and spoon it out onto a plate sprayed with butter flavor cooking oil spray.  Put it in the freezer to harden.  It’s pretty low in carbs and tastes pretty good. Hm. Thanks, Chet – I’ll give that a try. How are the carbs in unsweetened chocolate?

Response:

There’s 32g of carb in 8 ounces of unsweetened dark chocolate.  I mix in lots of nuts and they turn out like nut clusters, so you get a decent amount.  I eat a couple pieces at a time.

Yeah, unsweetened baking squares are very low in carb.  the 4 g per square is even before fiber is subtracted as well.  People aren’t used to thinking of chocolate as a good ingredient because the first thought is usually "chocolate=junk food".  But on its own, chocolate is quite a healthy ingredient. I make my own by melting a half a square (2 g  worth of carb) and then stirring in plain almond butter (ingredients: almonds).  I don’t care for splenda, so I let the almond butter do the sweetening. It takes the bitter edge off for me and tastes, to me, about the same "sweetness" as black coffee. I make it one at a time because it’s so easy to do, and a half hour in the freezer works fine for me. Crafting Mom http://ca.photos.yahoo.com/craftingmom2001 Modified WOL since spring ‘02 || Weight at start: over 250 lb Today’s weight: 182.5 lb || Goal/Maintenance: 140 lb

Response:

<< I make my own by melting a half a square (2 g  worth of carb) and then stirring in plain almond butter <BR<BR I don’t use artificial sweeteners, so I do the same thing–peanut butter can be used also. If the mixture needs some smoothing, I use a little bit of heavy cream. Something else that satisifies the chocolate craving is to sprinkle and mix unsweetened cocoa on strawberries and heavy cream. Mary. To email me, take out the garbage

Response:

I tried the breading and was not impressed.  Maybe it is my southern roots, but it was a little like having my chicken crisped with finely-ground but slightly stale volcanic rock.

LOL!  Mmmmmm, yummy!  ;-) Priscilla — Minutus cantorum, minutus balorum, minutus carborata descendum pantorum.              (from topfive.com)

Response:

Or melt the chocolate (I use the de-lite chocolate bars) and dip the strawberries in. Yvonne – Hide quoted text — Show quoted text – Something else that satisifies the chocolate craving is to sprinkle and mix unsweetened cocoa on strawberries and heavy cream. Mary.

Response:

Thanks for your advice,  but for now I will stick with the Pure-Delite bars. I have read about some caramels from Judy.  Anyone have any input into those?  Low-carb carmels?

– Hide quoted text — Show quoted text – I have Hershey’s cocoa (dry powder) and was wondering if there is a way to make something resembling chocolate that is low-carb with it? snip In a word, no – it’s kind of the alchemical dream of the LC WOL. There are various faux-truffle notions floating around here – I’ve made a thick goop I like with mascarpone and DaVinci White Chocolate syrup (copying another member), and there’s a recipe involving Splenda, cocoa powder and cream cheese of which I’m wary, and which seems to split the group in two as to Yum!/Yuck!. (I’m not impressed by the DaVinci White Chocolate syrup, btw – it doesn’t taste like white chocolate, just like chocolate except clear. Which, I suppose, is what the point might be.) Another chocolate treat is the Westsoy Soy Slender reduced-calorie soy drink, which I adulterate with cream and more cocoa. But none of them truly compare with good chocolate. I think that the Pure Delite is the only really good LC chocolate I’ve tasted. I like the Carbolite chocolate/caramel/nut things which I get from Netrition. Kind of like a turtle, two to a package, $3 a pop. I treat myself my sneaking a half an LC turtle into the movies, making the thing last as long as possible. S.

Response:

I have Hershey’s cocoa (dry powder) and was wondering if there is a way to make something resembling chocolate that is low-carb with it?

One thing I like is to whip some cream with dry cocoa powder and pure vanilla extract. That is pretty good and has a nice chocolate taste. It’s also good on strawberries. You can also make hot chocolate of it – bring powder in a little water to boil and add whole milk and cream and pure vanilla extract. In the old days chocolate was drunk sugar free. It’s also good spiced with a cinnamon stick. You can of course test how splenda goes with this. — Michael Nielsen M.Sc.EE Music:   http://mp3.com/archon2 Website: http://www.archonia.dk

Response:

I make chocolate using unsweetened dark chocolate.  I melt it over low heat, add in a little cream and lots of splenda.  Then I add in nuts and spoon it out onto a plate sprayed with butter flavor cooking oil spray.  Put it in the freezer to harden.  It’s pretty low in carbs and tastes pretty good. – Hide quoted text — Show quoted text – I have Hershey’s cocoa (dry powder) and was wondering if there is a way to make something resembling chocolate that is low-carb with it? One thing I like is to whip some cream with dry cocoa powder and pure vanilla extract. That is pretty good and has a nice chocolate taste. It’s also good on strawberries. You can also make hot chocolate of it – bring powder in a little water to boil and add whole milk and cream and pure vanilla extract. In the old days chocolate was drunk sugar free. It’s also good spiced with a cinnamon stick. You can of course test how splenda goes with this.

Response:

– Hide quoted text — Show quoted text – I make chocolate using unsweetened dark chocolate.  I melt it over low heat, add in a little cream and lots of splenda.  Then I add in nuts and spoon it out onto a plate sprayed with butter flavor cooking oil spray.  Put it in the freezer to harden.  It’s pretty low in carbs and tastes pretty good. I have Hershey’s cocoa (dry powder) and was wondering if there is a way to make something resembling chocolate that is low-carb with it? One thing I like is to whip some cream with dry cocoa powder and pure vanilla extract. That is pretty good and has a nice chocolate taste. It’s also good on strawberries. You can also make hot chocolate of it – bring powder in a little water to boil and add whole milk and cream and pure vanilla extract. In the old days chocolate was drunk sugar free. It’s also good spiced with a cinnamon stick. You can of course test how splenda goes with this.

I found a lo-carb store.  I had to drive one town away and cruised the neighborhood on two separate occasions but I did find it. They have two frozen cases with bread.  I thought I picked out some la tortilla products but I didn’t end up with them.  They didn’t look too great.  I got out without spending more than $20. Lots of low carb products many of which I have heard people praising and reviling here.  I got: ketoflakes,  cocoa mix (sipper sweets brand), "o cal ketchup" and soy breading. I tried the breading and was not impressed.  Maybe it is my southern roots, but it was a little like having my chicken crisped with finely-ground but slightly stale volcanic rock. The ketchup is what it is.  Not too great but if I could just have a little ketchup  flavor occasionally, it’ll be worth it. Saving the cocoa and cereal review  until tomorrow. Met a man there with handfuls of Atkins treats for his diabetic diet.  We communed briefly over the marvel of Atkins. (He was not heavy, by the way.) It was almost like seeing one of ASDLC list in person. Countrystore-Allie

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I have Hershey’s cocoa (dry powder) and was wondering if there is a way to make something resembling chocolate that is low-carb with it? Last week I purchased my first chocolate bar at the drugstore and bought Pure De-lite, the imported Belgian Chocolate, and it was soooo good.  I could not believe how good, rich, creamy and chocolaty it was!!  Cost me $1.99 for 38g, but well worth it.   Better than any chocolate I think I have ever had.  It was a real treat. I also bought an Atkins chocolate bar and it was good too.  It had 2g of net carbs. Today I bought a crispy caramel bar and a peanut butter cup made by Carbolite, but have not tried them.  They are 0 carbs!  Unbelievable!  I limit my chocolate fixes to no more than 2 treats per week.  Is there someway to make my own with Hershey’s Cocoa?

Response:

I have Hershey’s cocoa (dry powder) and was wondering if there is a way to make something resembling chocolate that is low-carb with it? snip

In a word, no – it’s kind of the alchemical dream of the LC WOL. There are various faux-truffle notions floating around here – I’ve made a thick goop I like with mascarpone and DaVinci White Chocolate syrup (copying another member), and there’s a recipe involving Splenda, cocoa powder and cream cheese of which I’m wary, and which seems to split the group in two as to Yum!/Yuck!. (I’m not impressed by the DaVinci White Chocolate syrup, btw – it doesn’t taste like white chocolate, just like chocolate except clear. Which, I suppose, is what the point might be.) Another chocolate treat is the Westsoy Soy Slender reduced-calorie soy drink, which I adulterate with cream and more cocoa. But none of them truly compare with good chocolate. I think that the Pure Delite is the only really good LC chocolate I’ve tasted. I like the Carbolite chocolate/caramel/nut things which I get from Netrition. Kind of like a turtle, two to a package, $3 a pop. I treat myself my sneaking a half an LC turtle into the movies, making the thing last as long as possible. S.

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