Diabetes Talking

Question:

– Hide quoted text — Show quoted text – Hey Low-Carbers, I’m mostly not a big dessert eater, but I have had the occasional jones for something sweet and rich. Custard has filled the bill admirably – when I’m feeling particularly decadent I shave a half a Pure DeLite Chocolate bar into it. However, I’ve been trying to think of ways to make it even lower carb. Lower calorie wouldn’t be bad either. What I was wondering was whether I could subsitute either heavy cream or plain milk yogurt for the cream in the custard recipe. I realize that the cooking will kill all the good yogurt cultures, but I’m ok w/ that (I hope no Jainists are reading this). It’ll also be a little tarter, but a little more DaVinci syrup would counteract that, I’d think. But, I haven’t found any recipes for cooked yogurt custard on the web, which makes me think there might be some reason why this won’t work. Yes, I know I should just try it and see, but I’d hate to waste a cup of my homemade yogurt if in fact this won’t work. Any advice from those of you who can actually cook? Martha, who has given up guilt for Lent. — Begin where you are – but don’t end there.

don’t know that youghurt would be that much different to cream in the carb count… but I had a thought that coconut cream might make an interesting custard… a lot of Asian desserts feature coconut based jellies etc, so custard wouldn’t be too far fetched… or there’s always whey protein powder and water?

Response:

don’t know that youghurt would be that much different to cream in the carb count…

The advantage of yoghurt is that the bacteria have eaten up the milk sugar, thus reducing total carbs.  The tangier the yoghurt, the more sugar they’ve eaten. Priscilla — "I don’t feel comfortable with a boot with my name on it on the throat of the rest of the world."  – Alan Winston in rec.arts.sf.fandom

Response:

Dear Martha, I’m sorry I don’t have cooking advice, but wanted to say, your idea of custard made with yogurt sounds delicious!  I think that perhaps the tartness might in fact complement the dessert rather than lessen it (in the same way that an apple pie, made with tart apples, has better flavor than an apple pie made with bland apples). I look forward to hearing the results (and maybe seeing a recipe) of your experiments with the yogurt and cream. Thanks so much, Isis

Response:

don’t know that youghurt would be that much different to cream in the carb count… but I had a thought that coconut cream might make an interesting custard… a lot of Asian desserts feature coconut based jellies etc, so

An excellent suggestion. I tried it w/ a can of coconut cream, 4 eggs and a dash of DaVinci’s vanilla syrup. It was nice. Not as decadent tasting as the heavy cream version, though. The coconut cream didn’t give the end result as much of a coconutty taste as I’d expected. I think if I made it again, I’d probably mix in some shredded coconut to make that more pronounced. custard wouldn’t be too far fetched… or there’s always whey protein powder and water?

True. I actually really like some of the protein powders. Since I don’t have any issues about "real foods" I find they’re an important staple in my diet. Martha — Begin where you are – but don’t end there.

Response:

Hey Low-Carbers, I’m mostly not a big dessert eater, but I have had the occasional jones for something sweet and rich. Custard has filled the bill admirably – when I’m feeling particularly decadent I shave a half a Pure DeLite Chocolate bar into it. However, I’ve been trying to think of ways to make it even lower carb. Lower calorie wouldn’t be bad either. What I was wondering was whether I could subsitute either heavy cream or plain milk yogurt for the cream in the custard recipe. I realize that the cooking will kill all the good yogurt cultures, but I’m ok w/ that (I hope no Jainists are reading this). It’ll also be a little tarter, but a little more DaVinci syrup would counteract that, I’d think. But, I haven’t found any recipes for cooked yogurt custard on the web, which makes me think there might be some reason why this won’t work. Yes, I know I should just try it and see, but I’d hate to waste a cup of my homemade yogurt if in fact this won’t work. Any advice from those of you who can actually cook? Martha, who has given up guilt for Lent. — Begin where you are – but don’t end there.

Response:

In article – Hide quoted text — Show quoted text – Hey Low-Carbers, I’m mostly not a big dessert eater, but I have had the occasional jones for something sweet and rich. Custard has filled the bill admirably – when I’m feeling particularly decadent I shave a half a Pure DeLite Chocolate bar into it. However, I’ve been trying to think of ways to make it even lower carb. Lower calorie wouldn’t be bad either. What I was wondering was whether I could subsitute either heavy cream or plain milk yogurt for the cream in the custard recipe. I realize that the cooking will kill all the good yogurt cultures, but I’m ok w/ that (I hope no Jainists are reading this). It’ll also be a little tarter, but a little more DaVinci syrup would counteract that, I’d think. But, I haven’t found any recipes for cooked yogurt custard on the web, which makes me think there might be some reason why this won’t work. Yes, I know I should just try it and see, but I’d hate to waste a cup of my homemade yogurt if in fact this won’t work. Any advice from those of you who can actually cook? Martha, who has given up guilt for Lent.

It’s the eggs that cook to give the body to custard, and I can’t imagine that the zip in yoghurt would hinder that.  Give it a whack!  It would be an interesting piece of culinary information to possess, so I’d be interested in hearing how it comes out.  Me, I’m going to use milk augmented with cream to make mine, but then I don’t keep as low-carb as some, since I eat to my meter rather than to any fixed number. Inspired by someone here (I think it was) I recently invested entirely too much money in a cream whipper jar thingie.  Can’t remember it’s correct name — whipped cream maker?  It looks like a seltzer siphon but it’s for cream, and it uses NO2 instead of CO2 cartidges.  Anyway, it comes with a recipe book, and when my mother comes to visit next week, I’m planning on making a Splenda-sweetened chocolate whipped thingie which will be decorated with shavings of dark chocolate.  My mouth is already watering! Priscilla, type 2 diabetic, diet and not enough exercise — Regime change starts at home.

Response:

– Hide quoted text — Show quoted text – Well, in the interests of furthering knowledge. . . I made a batch – whole milk yogurt, egg yolks, twice the amount of DaVinci Vanilla syrup compared to when I’m making it w/ cream. Cooking it was a little different. Normally, I pour it into the baking dish and put it in the oven when it starts to coat the sides of the saucepan and the spoon, but this time it never really did that. But, I figured I was going to end up w/ scrambled eggs if I continued in the saucepan. It eventually baked up to reasonably firm. The taste? Good. The strange thing was that it was really noticably lemony. With a little lemon flavoring or even a bit of lemon zest mixed in, I think you’d have a very good lemon custard. Was it what I was looking for? Well, it’s a useful addition to my repertoire (I like lemon custard very well), but if you’re looking for something uncomplicatedly rich and sweet, then no. I might try it w/ some heavy cream yogurt next time – that’s usually milder tasting and of course richer, but a certain degree of tartness is probably inevitable and so it may be useful to approach that as a feature rather than a bug.

Thank you for that progress report!  You have sacrificed yourself in the pursuit of knowledge.  ;-) Inspired by someone here (I think it was) I recently invested entirely too much money in a cream whipper jar thingie.  Can’t remember it’s correct name — whipped cream maker?  It looks like a seltzer siphon but it’s for cream, and it uses NO2 instead of CO2 cartidges.  Anyway, it comes with a recipe book, and when my mother comes to visit next week, I’m planning on making a Splenda-sweetened chocolate whipped thingie which will be decorated with shavings of dark chocolate.  My mouth is already watering! Maybe you should try it out before she gets there. Wouldn’t want to disappoint. <g

Ah!  Great minds….  I tried this afternoon with 1/2 cup heavy cream, 1/2 cup light cream, 2 T cocoa, 3 heaping teaspoons Splenda.  Too much Splenda!  I tasted the aftertaste all afternoon and into the evening.   I’d also like to cut down on the fat.  Next time I’m going to try it with milk and see if it still fluffs up.  I’ve got a couple of cartidges to burn in these trials.  ;-)  I’m going to put in only enough Splenda to hint at sweetness, though, to remove the aftertaste.  I’m also thinking about melted chocolate instead of cocoa?  Or cooking the cocoa powder in the milk a little?  I, too, will be sacrificing in the pursuit of knowledge!   I also ordered a box of 24 cartridges for the gizmo this afternoon.   This could get serious.  :-) Priscilla P.S.  Mashing strawberries for their juice and then flavoring the dairy product with that is also kicking around in my brain.  One could maybe layer the result with sliced strawberries?  Hmmmm. — "I don’t feel comfortable with a boot with my name on it on the throat of the rest of the world."  – Alan Winston in rec.arts.sf.fandom

Response:

- Hide quoted text — Show quoted text – In article What I was wondering was whether I could subsitute either heavy cream or plain milk yogurt for the cream in the custard recipe. I realize that the cooking will kill all the good yogurt cultures, but I’m ok w/ that (I hope no Jainists are reading this). It’ll also be a little tarter, but a little more DaVinci syrup would counteract that, I’d think. But, I haven’t found any recipes for cooked yogurt custard on the web, which makes me think there might be some reason why this won’t work. Yes, I know I should just try it and see, but I’d hate to waste a cup of my homemade yogurt if in fact this won’t work. It’s the eggs that cook to give the body to custard, and I can’t imagine that the zip in yoghurt would hinder that.  Give it a whack!  It would be an interesting piece of culinary information to possess, so I’d be interested in hearing how it comes out.  Me, I’m going to use milk augmented with cream to make mine, but then I don’t keep as low-carb as some, since I eat to my meter rather than to any fixed number.

Well, in the interests of furthering knowledge. . . I made a batch – whole milk yogurt, egg yolks, twice the amount of DaVinci Vanilla syrup compared to when I’m making it w/ cream. Cooking it was a little different. Normally, I pour it into the baking dish and put it in the oven when it starts to coat the sides of the saucepan and the spoon, but this time it never really did that. But, I figured I was going to end up w/ scrambled eggs if I continued in the saucepan. It eventually baked up to reasonably firm. The taste? Good. The strange thing was that it was really noticably lemony. With a little lemon flavoring or even a bit of lemon zest mixed in, I think you’d have a very good lemon custard. Was it what I was looking for? Well, it’s a useful addition to my repertoire (I like lemon custard very well), but if you’re looking for something uncomplicatedly rich and sweet, then no. I might try it w/ some heavy cream yogurt next time – that’s usually milder tasting and of course richer, but a certain degree of tartness is probably inevitable and so it may be useful to approach that as a feature rather than a bug. Inspired by someone here (I think it was) I recently invested entirely too much money in a cream whipper jar thingie.  Can’t remember it’s correct name — whipped cream maker?  It looks like a seltzer siphon but it’s for cream, and it uses NO2 instead of CO2 cartidges.  Anyway, it comes with a recipe book, and when my mother comes to visit next week, I’m planning on making a Splenda-sweetened chocolate whipped thingie which will be decorated with shavings of dark chocolate.  My mouth is already watering!

Maybe you should try it out before she gets there. Wouldn’t want to disappoint. <g Martha — Begin where you are – but don’t end there.

Response:

Inspired by someone here (I think it was) I recently invested entirely too much money in a cream whipper jar thingie.  Can’t remember it’s correct name — whipped cream maker?  It looks like a seltzer siphon but it’s for cream, and it uses NO2 instead of CO2 cartidges.  Anyway, it comes with a recipe book, and when my mother comes to visit next week, I’m planning on making a Splenda-sweetened chocolate whipped thingie which will be decorated with shavings of dark chocolate.  My mouth is already watering!

Try this one, although I think it will work better if you hand whip the cream, instead of using the cannister. I gave up on making LC ice cream some time ago, because of the waxy feel, and it being hard as a rock.  I slightly altered this recipe from the back of the Knox gelatin box, and it tastes like chocolate ice cream (though not frozen).  It’s firmer than pudding, though. As I’m on maintenance, I use the milk.  If your carb limit is tight, use water instead of milk, and the whipped heavy cream should carry the taste just fine. Easy Chocolate Mousse   24.9g carb for the whole recipe, if you use water instead of milk.   3.1g carb per serving.   If you use milk, it adds 1.75g carb per serving. 1 cup heavy/whipping cream 1 envelope Knox unflavored gelatin 1/4 cup cold water 1 1/4 cups milk 1/2 cup Splenda (or 12 packets alternate sweetener) 1/3 cup cocoa (unsweetened) 1 teaspoon vanilla extract Whip the cream in a medium mixing bowl until firm and set aside. Sprinkle gelatin over the cold water in small saucepan, let stand one minute.  Stir over low heat until completely dissolved, 1 to 2 minutes.  (I put it in a pyrex custard cup, and put it on the burner of the coffeemaker while mixing the rest). Process milk, cocoa, Splenda and vanilla in electric blender or food processor until well blended.  While processing, very slowly add the gelatin mixture, processing until well-blended. Slowly pour the chocolate mixture into the whipped cream bowl and blend gently with a wire whisk until well mixed. Pour into dessert dishes or paper cups and chill in the refrigerator until set, about 2 hours.   Makes about one quart total, or 8 half-cup servings. —                 "There’s a seeker born every minute."

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