Saturday, April 30, 2011

Stevia Lemon-Lime Jell-O!

I've been wanting Jell-O, but didn't want the carbs or artificial sweetener.  So I thought I'd make my own low carb version.  This is a tart & sweet lemon-lime flavor that I use often to make lemonade.  This entire recipe is about 17 ECC (19 carbs without subtracting fiber) and probably serves about 6.  So that's about 2.8 ECC a serving, pretty good!  It's very refreshing.

Gelatin has been used since the time of ancient Eygpt, over 3000 years.  Pretty cool, huh?


Stevia Lemon-Lime Jell-O
6 servings, 2.83 ecc per serving

1 ounce unflavored gelatin (I used 4 packets/1 box of Knox)
1/2 cup fresh squeezed organic lime juice, chilled
1/2 cup fresh squeezed organic lemon juice, chilled
3 cups hot water
1 & 1/4 teaspoons NuNaturals powdered Stevia (or half as much of another brand- to taste)

Sprinkle gelatin over chilled lemon and lime juice in a bowl, let sit for one minute (you don't need to stir).  Add hot water and stir for a full 5 minutes, to make sure gelatin is completely dissolved.  Add stevia and stir well.  Pour into a 13 x 9 x 2" pan and refrigerate for 3 hours until firm.  Cut into cubes or serve!  Keep in fridge.


Stevia Lemon-Lime Jell-O!

I've been wanting Jell-O, but didn't want the carbs or artificial sweetener.  So I thought I'd make my own low carb version.  This is a tart & sweet lemon-lime flavor that I use often to make lemonade.  This entire recipe is about 17 ECC (19 carbs without subtracting fiber) and probably serves about 6.  So that's about 2.8 ECC a serving, pretty good!  It's very refreshing.

Gelatin has been used since the time of ancient Eygpt, over 3000 years.  Pretty cool, huh?


Stevia Lemon-Lime Jell-O
6 servings, 2.83 ecc per serving

1 ounce unflavored gelatin (I used 4 packets/1 box of Knox)
1/2 cup fresh squeezed organic lime juice, chilled
1/2 cup fresh squeezed organic lemon juice, chilled
3 cups hot water
1 & 1/4 teaspoons NuNaturals powdered Stevia (or half as much of another brand- to taste)

Sprinkle gelatin over chilled lemon and lime juice in a bowl, let sit for one minute (you don't need to stir).  Add hot water and stir for a full 5 minutes, to make sure gelatin is completely dissolved.  Add stevia and stir well.  Pour into a 13 x 9 x 2" pan and refrigerate for 3 hours until firm.  Cut into cubes or serve!  Keep in fridge.


Friday, April 15, 2011

Yummy Low Carb Snack with Celery and Bleu Cheese

I love low-carb snacks made with celery... they are crunchy, salty, and satisfying.  We bought some Raw Bleu D'Auvergne Cheese the other day, and found it really stinky, strong, and delicious.... but a little too strong, so we've been whipping it into dishes all week in ways we can handle its strong flavor.  If you use a regular blue cheese when you make this, you might want to pump up the flavor by using more blue cheese and less cream cheese.  That will also lower the carbs.

This is a perfect side dish with a packed lunch. This is for 2 servings.  It is easily halved, doubled, tripled, etc.  For your calculations, 1 ounce creamy cheese = 2 Tablespoons creamy cheese.

Also I have to tell you that the bulk of the carbs in this recipe are from cream cheese, which I have found conflicting reports of carb info.. ranging from zero carbs to 2 carbs per ounce.  I used the 2 carbs per ounce calculation.


Celery with Blue Cheese Spread
makes 2 servings, 6.5 ECC per serving

2 Tablespoons/1 ounce strong blue cheese, we used a raw Bleu D'Auvergne
4 ounces organic cream cheese
2 Tablespoons coarsely ground walnuts
1- 2 teaspoons pastured organic milk
4 medium sized stalks of organic celery, cleaned and both ends trimmed.

Place cheese, walnuts, and 1 teaspoon of milk in a food processor or mini-chopper (use food processor if doubling or tripling recipe).  Combine until well mixed.  Add more milk if mixture is too thick to combine.  When well mixed, spread on celery sticks and serve.

Yummy Low Carb Snack with Celery and Bleu Cheese

I love low-carb snacks made with celery... they are crunchy, salty, and satisfying.  We bought some Raw Bleu D'Auvergne Cheese the other day, and found it really stinky, strong, and delicious.... but a little too strong, so we've been whipping it into dishes all week in ways we can handle its strong flavor.  If you use a regular blue cheese when you make this, you might want to pump up the flavor by using more blue cheese and less cream cheese.  That will also lower the carbs.

This is a perfect side dish with a packed lunch. This is for 2 servings.  It is easily halved, doubled, tripled, etc.  For your calculations, 1 ounce creamy cheese = 2 Tablespoons creamy cheese.

Also I have to tell you that the bulk of the carbs in this recipe are from cream cheese, which I have found conflicting reports of carb info.. ranging from zero carbs to 2 carbs per ounce.  I used the 2 carbs per ounce calculation.


Celery with Blue Cheese Spread
makes 2 servings, 6.5 ECC per serving

2 Tablespoons/1 ounce strong blue cheese, we used a raw Bleu D'Auvergne
4 ounces organic cream cheese
2 Tablespoons coarsely ground walnuts
1- 2 teaspoons pastured organic milk
4 medium sized stalks of organic celery, cleaned and both ends trimmed.

Place cheese, walnuts, and 1 teaspoon of milk in a food processor or mini-chopper (use food processor if doubling or tripling recipe).  Combine until well mixed.  Add more milk if mixture is too thick to combine.  When well mixed, spread on celery sticks and serve.