This probably belongs in the cooking forum but I never check in there, so I will post it here instead, rude person as I am.

Whatchamacallit

2 dollops of Trader Joe Almond Butter
About 1/4 cup of heavy cream (and of course TJ has the best cream)
A few chunks of peach. I use carb-clever canned peach when I don't have fresh.
Sweetener

Mix the cream with the almond butter. A strange thing happens. It gets thicker rather than thinner than either one by itself. A little bit of almond butter can take a lot of cream and still come out thicker than the original almond butter. Interesting.

Add the fruit (optional) and the sweetener. It is absolutely unbelievable. The Carb count... not sure what it is.

I wonder if this can be frozen. Hmmm...

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"And so, in my State of the—my State of the Union—or state—my speech to the nation, whatever you want to call it, speech to the nation—I asked Americans to give 4,000 years—4,000 hours over the next—the rest of your life—of service to America. That's what I asked—4,000 hours."

Doc, sounds delish!
I like to divide a can of the CC peaches into three containers and divide up a cup of l/c peach yogurt into them and mix. Marvelous! The carb count is fairly low, and I'm getting some dairy and fruit into my menu.

I bet the peaches would be good with l/c vanilla yogurt and some cinnamon sprinkled on top......

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Sound yummy! ... and easy.

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Doc, I played around with your basic recipe:

1 to 2 tbs. almond butter or natural peanut butter (put in small glass dish)
1/2 cup frozen raspberries

Put in micro for about 30 seconds to soften. Add:

whipping cream (whipped).
Splenda to taste

Mix all the above well and top with more whipped cream!

Thanks for the inspiration!

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

sounds yummy, and great sounding ideas, also.

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

KC, that's a nice variation, I'll try. I have plenty of frozen raspberries. (And growing raspberry, bababerry, olallieberry, and blackberry bushes, too.).

I have been experimenting the past couple of days with freezing the almond butter/cream mixture. I'm trying to see if I can make a half-decent low-carb ice cream out of it. Before freezing, the mixture is sort of like almond-flavored soft ice cream, but after freezing, it's a little too hard and crusty. Maybe I need to whip some air into it, first. (tonight's experiment.)

Oh, on the subject of food... Everybody go order Bolivian Cenaproc Co-op Organic Coffee while they still have it! This stuff is is good, the best New World coffee I have ever tasted. Read the story about the peasant uprising, too. It adds to the romance.

http://www.sweetmarias.com/coffee.southamr.bolivia.html

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"And so, in my State of the—my State of the Union—or state—my speech to the nation, whatever you want to call it, speech to the nation—I asked Americans to give 4,000 years—4,000 hours over the next—the rest of your life—of service to America. That's what I asked—4,000 hours."

Doc, that sound awesome. I have almond butter on hand!!! Looks like lots of experiments in the making, how COOL is THAT!!!!! I wonder what happens if you mix half and half with it. That's all I have on hand right now. Will give it a try.

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okay... i'll bite.. is this almond butter stuff in REGULAR stores? or just ON LINE or healthfood stores? *L*

i dont like icecream... but i EVVVVVVVVVVVVVVVVVVERY ONCE in a millinium like sorbet or sherbet...

anyone with a recipe for THAT? LC of course...

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Kim, I find Almond butter in SOME of my regular grocery stores. Do you have Trader Joe's, Whole Foods, Wild Oats or Fresh Fields near you? I think ALL those places have that. Of course you can always make your own with a food processor too. The kind I get is from TOASTED almonds.

Do you have an ice cream maker? I think my icecream maker has a recipe in it for sorbet, but I have to dig out the manual for it to find it. I suppose you could mix say.........fresh lemon juice (from maybe 2 lemons), like a half cup of splenda and a cup of half and half and freeze that until it's slushy. OR whiz up some ice in a blender and add some s/f syrup, whatever fruity flavor you can get along with some REAL fruit blended with it and pour it over the chopped up ice. Sounds like some ideas are brewing here for summer time!!!!

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I use the Trader Joe's Almond Butter, which is pretty darn cheap, $2.99 or $3.99 (?) per 1 pound jar. I have seen Almond Butter at the other supermarkets, but for horrible prices, like $8.99, so unless you can find a cheap source like TJ's, I don't know if this is feasible. It might even be easier to make it yourself with a food processor.

I just checked the label to see what TJ's is made from. It has only one ingredient listed: dry roasted almonds. No salt or other stuff. It's much looser than peanut butter, at least until you mix it with something like cream.

Carb count for 2 tablespoons of TJ almond butter: 6g minus 3g fiber = about 3g net. 220 calories, 160 from fat.

TJ's cream is a different sort of animal, too, so I don't know how this would work with half'n'half. Their heavy cream is VERY rich, tends to have a little sweet curd floating on top, and is almost like ice cream in its own right. TJ's cream will ruin your appetite for any other type of cream. And it's cheaper than supermarket cream, only $2.20 a pint here in southern California.

No, I don't have an ice cream maker, although I thought about getting one.

Now... about my freezing experiments...

I'm giving up on that for now. Last night I got it to where it felt to the touch just like some good Ben and Jerry's. But it didn't taste the same at all. The problem is this: ice cream turns into a puddle in your mouth as it melts, and this is still viscous at room temperature, so the illusion doesn't work at all. I think it tastes better just cold from a few minutes in the refrigerator and that freezing offers no benefit. So my freezing experiments are over with this.

This is a very nice recipe, though. It requires few ingredients, it's very easy to make, and it's the best low-carb dessert I have ever had.

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"And so, in my State of the—my State of the Union—or state—my speech to the nation, whatever you want to call it, speech to the nation—I asked Americans to give 4,000 years—4,000 hours over the next—the rest of your life—of service to America. That's what I asked—4,000 hours."

Doc, I think I will stop in at TJ's tomorrow since I'm out of heavy cream. But in the mean time, I think I will experiment with the half and half. I'll let you know what happens to it.

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Here ya go, Miss Kim:


Strawberry Sorbet

4 cups frozen, unsweetened strawberries, slightly thawed
? cup sugar free vanilla or strawberry syrup (or substitute 4 packets Splenda
and ? cup cold water)
juice of ? lemon
Sprigs of fresh mint

If you have a good blender, you can make sorbet without an ice cream maker. Place all the ingredients, working in three batches, in the blender (if it has a metal container, use it; it will hold the cold better than plastic) and blend on highest speed until smooth. Scoop into serving dishes (I like to use martini glasses for this) and garnish with mint. 5 carbs per serving; for six servings.

It's from an article I did for LCE last Spring. I make this with frozen peaches and raspberries, too, but I thaw the raspberries, push them through a sieve, and then freeze the puree in icecube trays first...gets out those icky seeds. Really, really easy, and very good.

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Trina

Vice-President of the Intergalactic Order of Brussels Sprouts Haters

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