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FROM THE
alt.support.diet.low-carb
COOKBOOK

"Lynne's" Chocolate Part 2

Unsweetened chocolate (1/2 oz) 4.0 Gms carbs/2 fiber
Unsalted butter (1 Tbs) 0.0 carbs
Heavy cream (1/2 Tbs) 0.25 approx carbs
Vanilla (1/2 tsp) <.50 carbs
Equal (3-4 packets) 3-4 Gms carbs
Macadamia nuts (1/2 oz) 4 Gms carbs/2 fiber

About 8 Gms adjusted for fiber. It's just as easy to make one batch as it is to make a double batch. The biggest problem is the sweetener. Saccharin based sweeteners just don't do a good job with chocolate and it's tough to find a non-dextrose-carrying equal. A delicious variation: substitute orange extract for the vanilla and sprinkle with finely grated orange rind.

"Variation on a theme by Sandra C.


Melt the chocolate and stevia for 2 or so minutes at medium in the nuker. Add the cream cheese and nuke for 1 more minute. Add the butter and half-and-half. Blend together with a wooden spoon until it is really smooth. Add the Kool-Aid to taste and mix well. Plop spoonfuls into each cube of an ice cube tray. Freeze. Eat and enjoy

About 2 grams of carbohydrates in each cube...

More Chocolate Variations from Jerry Wilson

1 eight-oz pkg of cream cheese (total carbs=4)
2 tbsp. unsweetened cocoa (I prefer Nestle's) (total carbs=8)
2 tbsp. butter (no carbs)
1/4 cup heavy cream (total carbs=3)
8 packets of Splenda (or Equal) (total carbs=8)

Put the butter and cream cheese in a pan and heat over very low heat until the cream cheese softens and the butter melts. (I put the my electric range setting on 2 of 9.) Add the cream and cocoa, stirring constantly until smooth. Add the sweetener, (you can add it earlier if it's Splenda). Continue stirring until the mixture is velvety smooth and very thick. Remove from heat. Spoon into six muffin cups and pop into the freezer until the treats are frozen. (Total carbs per recipe = 23g, or about 4g each). If you would rather use only 4 cups, each treat will be about 6g carbs each.