| Bourbon, Chocolate and Burnt Almond 'ice Cream' Cheescake Karen Barnaby Karen's Gourmet Low-Carb Recipes at http://www.Lowcarb.ca Formatted for MC6: 05-29-2003 by Joe Comiskey - Mad's Recipe Emporium Servings: 12 1 ounce unsweetened chocolate 2 tablespoons unsalted butter 1 teaspoon Splenda 1 teaspoon white Sugar Twin 1/8 teaspoon liquid sweetener 1/4 cup whole almonds 1 tablespoon unsalted butter 1 teaspoon brown Sugar Twin 1 pinch salt 1/2 pound quark 1/2 pound cream cheese 2 tablespoons Splenda 2 tablespoons white Sugar Twin 3/4 teaspoon liquid sweetener 3 tablespoons bourbon 1/2 teaspoon pure vanilla extract 3 large eggs, separated 1 cup whipping cream Line an 8-inch square baking pan with aluminum foil or parchment paper. Place in the freezer. Chop the chocolate and place in a small heatproof bowl. Place over a pot of simmering water and let the chocolate melt. Remove from the pot of water and let cool to room temperature. Cut the 2 tablespoons butter into small bits and stir into the chocolate until it melts. Stir in the sweeteners. Preheat the oven to 300 degrees. Spread the almonds out on a baking tray and bake until well browned, almost to the point of being burnt, about 15 minutes. Remove from the oven and cool. Chop coarsely. In a small frying pan, melt the 1 tablespoon butter over medium heat and continue melting until it turns a rich and nutty smelling brown. Add the nuts, brown Sugar Twin and a pinch of salt. Stir into the chocolate. Spread out into the frozen pan. Place back in the freezer until hardened. Break into small pieces. Return in the pan to the freezer. Beat the quark, cream cheese, Splenda and Sugar Twin, liquid sweetener, and vanilla together until smooth and light. Beat in the egg yolks and bourbon. Stir in the chocolate almond bits. Beat the cream until stiff and fold into the cheese mixture. Beat the egg whites to firm peaks and fold into the cheese mixture. Spread evenly into the frozen pan. Freeze for at least 6 hours or overnight. This recipe yields 12 servings. Total Carbohydrates: 53.89 grams Total Carbohydrates minus Fiber: 42.60 grams Carbohydrates per Serving: 4.49 grams Carbohydrates per Serving minus Fiber: 3.55 grams Comments: This cheesecake was inspired by the fondness of a toasted nut crust on another cheesecake and by wanting something, small, freeze-able and cheesecake-like. It's not small, but can be cut small and stored in the freezer for a long time. The alcohol prevents it from freezing rock hard. Quark is a light tangy cheese, similar to cream cheese. Grocery stores carry it in the dairy section in tubs. If the flavor seems daunting, it can be made plain or you can experiment with other flavors, such as lemon, lime or orange zest and different alcohol or perk it up with a few fresh, berries, folded in to the cheese mixture. Cheesecake, DessertsPer Serving (excluding unknown items): 228 Calories; 22g Fat (87.0% calories from fat); 5g Protein; 3g Carbohydrate; 1g Dietary Fiber; 109mg Cholesterol; 93mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat. | Braised Escarole With Parmesan Crust Karen Barnaby Karen's Gourmet Low-Carb Recipes at http://www.Lowcarb.ca Formatted for MC6: 05-27-2003 by Joe Comiskey - Mad's Recipe Emporium Servings: 8 4 tablespoons olive oil 1 cup thinly-sliced onion 2 large escarole heads, washed, dried, and cut into 2" strips 4 garlic cloves, minced 1 tablespoon chopped fresh rosemary 1 teaspoon grated lemon zest 1/2 cup dry white wine 1/2 cup chicken stock Salt, to taste Freshly-ground black pepper, to taste 1/2 cup freshly grated Parmesan cheese Preheat the oven to 325 degrees. In a large frying pan, heat the olive oil over medium heat. Add the onion and sauté until lightly browned. Add the escarole and garlic and cook until the escarole wilts. Add the rosemary, lemon zest, white wine and chicken stock. Bring to a boil, season lightly with salt and pepper and transfer to a wide, shallow baking dish. Cover and place in the oven. Bake for 40 to 50 minutes, until most of the liquid is absorbed. Remove the dish from the oven and increase the temperature to 400 degrees. Sprinkle the Parmesan cheese evenly over the top of the escarole. Bake until the top is golden brown and crisp, about 15 minutes. This recipe yields 8 servings. Total Carbohydrates: 90.57 Total Carbohydrates minus Fiber: 25 Carbohydrates per Serving: 11.32 Carbohydrates per Serving minus Fiber: 3.25 Comments: You can use chicory in place of escarole. The braising mellows the flavour and gives the greens a silky, rich texture. Vegetables Per Serving (excluding unknown items): 74 Calories; 7g Fat (94.6% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 135mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 1/2 Fat. |
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