The site offers low carb recipes. A varied collection of low carb recepies…
low carbohydrate foods
Low-Fat Pumpkin Mousse Pie
1 reduced-fat graham pie crust (readymade kind)
2 cups skim milk
1 cup canned pumpkin
1 pkg (4 serv size) lowfat or sugar-free instant vanilla pudding
1 tbsp pumpkin pie spice
1 8oz tub Cool Whip, thawed and divided in half (use light version)
Mix tog. milk, pumpkin pudding mix (dry), spice in bowl with electric
mixer till smooth. Fold in half the Cool Whip and spoon into crust. Layer
top with rest of the Cool Whip (should be about 1/4-1/2" thick on
top). Chill in refrigerator 2 hours minimum before servings.
Reducing Fat and Cholesterol
Reducing the fat and cholesterol in your diet has become one of
toadies most challenging tasks. So here is a list of substitutions
you may consider to help cut down on them.
Also check out the Low-Fat Cooking section.
Instead of: Choose:
Bacon Canadian Bacon
Butter = Polyunsaturated margarine, with liquid oil listed as first ingredient
Cheese = Lowfat (1% or 2%) cottage cheese, part skim mozzarella, part-
skim ricotta or non-fat mozzarella or ricotta.
Chicken with skin = Chicken without the skin, leg or breast
Chocolate, unsweetened= 3 tbs. unsweetened cocoa plus 1 tbs. salad oil
per ounce chocolate.
Cream Sauce = Tomato sauce or pureed vegetable sauce.
Doughnut or other cake = Angel food cake
Eggs = 1 egg plus 2 egg whites for every 2 eggs OR use egg substitute.
Ground beef = Use extra lean beef or ground turkey.
Ice Cream = Frozen lowfat or nonfat yogurt, sorbet or ice milk.
Mayonnaise = Use light or non-fat mayonnaise. You can also mix equal
parts mayonnaise and plain yogurt together.
Milk, whole or nondairy creamer = Use lowfat (1% or 2%) or nonfat milk
Sour Cream = Plain lowfat or nonfat yogurt, or lowfat or nonfat cottage
cheese - blended until smooth.
LOW-FAT GRAVY
1/2 cup finely chopped onion
1/2 cup finely chopped fresh mushrooms
2 tablespoons chopped fresh parsley
2 cups reduced-sodium fat-free beef or chicken broth, divided
2 tablespoons cornstarch
Pinch pepper
In a saucepan, saute onion, mushrooms and parsley in 1/4 cup broth until
vegetables are tender. Combine cornstarch, pepper and 1/2 cup of broth;
stir until smooth. Add to pan with the remaining broth. Bring to a boil,
stirring occasionally; boil for 2 minutes.
Yield: 2 cups.
Diabetic Exchanges: One 1/4-cup serving equals a free food; also, 19
calories, 28 mg sodium, 2 mg cholesterol, 3 gm carbohydrate, 1 gm protein,
1 gm fat.
Remarks>
Oh god I still feel the taste of Low Carb Recepies in my testers its really too tasty to say.
BY-Tom Victor
These tasty recepies will turn any one on. And now I feel the same as till now I try at least ten n all r awesome.
By- Marie Thomas
I never believe that I can ever cook this much tasty recepie. Ohh its too delicious.
By Tom Filter
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