Text 37281, 94 rader
Skriven 2013-05-27 05:56:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Potassium
=================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD>       Title: Lemon-Kefir Blueberry Pie
 DD>  Categories: Pies, Fruits, Citrus, Pastry, Desserts
 DD>       Yield: 6 servings


 RH> Hmmmmmmmmmm, if I can sub out Stevia for the sugar, it might bring the
 RH> total carbs down to where I can have more than a "lick the spoon"
 RH> taste.

As long as the heat of baking doesn't do weird things to the substitute. I
don't use it, so I dunno.
 
According to this recipe it should be OK. But, there is another sweetener
listed (erythritol) which I had to go look up on the interweb. "It is 60-70% as
sweet as table sugar yet it is almost noncaloric, does not affect blood sugar,
does not cause tooth decay, and is partially absorbed by the body, excreted in
urine and feces." <SHRUG>

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gluten-Free Thin Mints
 Categories: Cookies, Snacks, Desserts, Chocolate
      Yield: 40 servings
 
MMMMM--------------------------COOKIES-------------------------------
  1 3/4 c  Almond flour
    1/3 c  Cocoa powder
      3 tb Granulated erythritol
      1 ts Baking powder
    1/4 ts Salt
      1 lg Egg; slightly beaten
      2 tb Butter; melted
    1/2 ts Vanilla extract
     10 dr Stevia

MMMMM--------------------------COATING-------------------------------
      1 tb Butter
      7 oz (2 bars) Lindt chocolate;
           - 85% cacao
           +=OR=+
      7 oz (to 8 oz) sugar-free
           - chocolate chips
      1 ts Peppermint extract
 
  For the cookies, preheat the oven to 225øF/105øC and line
  two baking sheets with parchment paper.
  
  In a large bowl, combine almond flour, cocoa powder,
  erythritol, baking powder and salt. Add in egg, butter,
  vanilla and stevia and stir well until dough comes
  together.
  
  Roll out dough between two pieces of parchment paper to
  desired thickness (I rolled mine very thin, about 1/8 inch
  thick). Lift off top piece of parchment and set aside.
  Using a 2-inch diameter cookie cutter, cut out circles of
  dough and lift gently. Place cookies on prepared baking
  sheet. Gather up scraps of dough and re-roll until too
  little is left to roll out.
  
  Bake cookies until firm, 40 minutes to an hour. Turn off
  oven and let cookies continue to crisp up.
  
  For the coating, place a metal bowl over a pot of gently
  simmering water, not allowing the bowl to touch the water.
  Melt butter and chocolate together in the bowl, stirring
  until smooth. Remove from heat and stir in peppermint
  extract.
  
  Dip cookies into chocolate, using two forks to turn over
  and fully coat cookie. Gently pass chocolate-coated cookie
  back and forth between forks to remove excess chocolate,
  then place on waxed paper to cool and set.
  
  Makes about 40 cookies (if you roll out dough as thin as I
  did). Each cookie has a total of 3.2g of carbs but only
  2.3g if you subtract erythritol. This carb count may
  change depending on what chocolate you use to coat the
  cookies. I use Lindt 85% cacao because it has the lowest
  number of carbs (and I like it!).
  
  By: Carolyn from All Day I Dream About Food
  
  From: http://www.babble.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... He was born an Englishman and remained one for years. - Brendan Behan
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