As some of you have noticed, Carb Countdown milk by Hood is now Calorie Countdown milk.

Now, I used to love their Carb Countdown yogurt and their juices, but of course the "low carb craze" is over, and they quit making those wonderful products. Perhaps if they start up again, but dub them "Calorie Countdown" yogurt and juices, people would start buying them, and all of us lowcarbers would have some good products to add to our woe.

We can only wish.

__________________
Nita

The carb countdown is still available in my area of Ohio. I hate losing so many products that are lower carb related.. like Ranch dressing... it used to be ... carb well ?? now its 'south beach', and has a carb or so in it.

__________________
In the cookies of life, we are the chocolate chips.

Carb Options French, my fav dressing, is gone completely :( and now when I went to buy low carb ketchup which they use to have two different brands I cannot find any!

I know they stores need to stock what sells but darn it I miss my LC items!

Oh and I noticed they no longer carried the LC yogurt which also made me sad.

__________________
Noël


Worry doesn't empty tomorrow of its sorrows, it empties today of its strengths.

Noel, I like Walden Farms dressings. I get some from netrition.com and some from allstarhealth.com. The second place has the Asian which is really good. They have French, thousand island, ranch, bacon ranch, Italian sun-dried tomato. All good. I like the French and the Asian on spinach salad. I usually buy the Heinz lowcarb ketchup, but I don't use much ketchup, anyway. Just a squirt on a hamburger or a hot dog.

__________________
Nita

Noel, Heintz 1 carb ketchup disappeared from the shelves of the stores here for a while. However, it is back at several stores now. I use it to make a wonderful l/c french style dressing that I have been making for years. To make it low carb friendly, all I had to do was substitute splenda for sugar and l/c ketchup for regular ketchup. Here is the recipe:
In a blender put 1/2 of a medium onion, 1 Tbls worcestershire sauce, 1/2 cup sugar equavilent of splenda (I use liquid, but granular works too, it just increases the carbs by 12 for the recipe), 1/3 cup low carb ketchup, and 1/4 cup red wine vinegar. Puree until smoothe. With the blender running at high speed, slowly drizzle 1 cup of canola oil to make an emulsion. Refrigerate when not in use. I keep mine in an old mustard jar and just spoon out what I need. It keeps for up to 2 weeks. If the emulsion separates in the refrigerator, simply stir before using. Made with liquid splenda, this recipe has less than 1 carb per tablespoon.

__________________
Henry