Low carb snacks

[Sherrie]

Originally posted by queen
Almond Crusted Strawberries


These are great for entertaining....very impressive!!!!!!

2 cups large strawberries, hulled and cut in halves
½ cup ground almonds
1/4 cup fresh orange juice
½ cup smooth ricotta cheese
2 tablespoons cream
few drops almond essence
½ teaspoon splenda

Brush the strawberries with the orange juice then press into the ground almonds. Place the strawberries under a heated grill, cook until the almond crust is golden, turning once. Place the ricotta, cream, essence and splenda into a blender, mix until smooth and creamy. Serve the strawberries with the ricotta cream. Serves 4

PS..YOU CAN ALSO SANDWICH THE STRAWBERRIES BACK TOGETHER WITH THE RICOTTA MIXTURE...YUMMO

[Sherrie]

Originally posted by tracye_aust

Ham and Egg thingos


Now I dont know what these are called but apparently Huey made them on his show.

Use a big greased muffin tin and place a slice (round) of ham into each
tin, break an egg into each, drizzle a little cream, salt and pepper and
chopped parsley over then bake in a low oven for about 8-10 minutes or
until egg just done.

[url]http://www.pictureofhealth.com.au/vb

[Sherrie]

Vietnamese rolls

[Sherrie]

Sun-Dried Tomato Deviled Eggs

[Sherrie]

Spicy aubergine feta rolls

[Sherrie]

Stuffed Mushrooms

[Sherrie]

Devilled Eggs

Blushing Eggs

Bacon Deviled Eggs

Ham Stuffed Eggs

[Sherrie]

Shakleesh

[Sherrie]

Hot Almonds

[Sherrie]

BAKED EGGS AND MUSHROOMS IN HAM CUPS

6 ounces fresh mushrooms, finely chopped
2 tablespoons shallot, minced, 1/2 ounce
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sour cream
6 thin slices ham (I used round "deli" thin packaged slices)
6 eggs

Cook mushrooms and shallots in butter with salt and pepper until liquid has evaporated. Remove from heat and stir in sour cream. Fit 1 slice of ham into each of 6 oiled (I used non-stick spray) muffin tin cups. It's ok for the ham to stick up and over edges (mine were a little too small), it will shrink down a bit. Divide mushroom mixture among the ham cups and spread gently into bottom. A finger works well for this. This will help hold the ham up when adding the egg. Crack one egg into each cup (they will be very full) and sprinkle top with a little salt and pepper. Bake at 400º for 15 minutes until whites are cooked, but yolks are still a little runny. Check before the 15 minutes are up. My yolks were soft in some spots, but starting to get well done in others. Carefully remove from pan. I used a soup spoon to scoop them out, using a butter knife in my other hand to help push them onto the spoon.

Makes 3-6 servings

Per Cup: 130 Calories; 8g Fat; 12g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 2 Cups: 259 Calories; 15g Fat; 25g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

These are quite good and would make a nice brunch dish. I would have used smoked ham, but the store only had boiled. It was still good and you can use any type of ham you like. The original recipe called for Black Forest ham and baby bella mushrooms. I don't think the added expense of baby bellas would even be noticeable in this. My husband was so tickled at how cute and tasty these were. He thinks it's amazing all the great food I've been making on this diet.

http://www.genaw.com/lowcarb/baked_e..._ham_cups.html

[Sherrie]

NUT CRUNCH

2 ounces walnuts
2 ounces pecans
2 ounces whole almonds
1 tablespoon sunflower kernels
1/4 cup unsweetened coconut (3/4-1 ounce)
1 tablespoon flax meal
2 tablespoons butter, melted
1/2 teaspoon liquid Splenda (or about 1/4-1/3 cup granulated)
Pinch salt
1/4 teaspoon vanilla
1/2 teaspoon cinnamon

Coarsely chop the nuts. You may need to chop the almonds separately because they are a bit harder. It's ok to have some tiny crumbs, so don't discard them; put them in a bowl and stir in the sunflower kernels, coconut and flax meal. In a small bowl, mix the butter, Splenda, salt and vanilla; add to nuts and toss to blend well. Spread the nut mixture on a baking sheet and bake at 300º for about 3 minutes. Stir well, then bake another 2-3 minutes, watching them closely. Stir again and bake an additional 3 minutes, if necessary. You want them slightly toasted but not too browned. Stir in cinnamon. Let cool, then place in a zipper bag or other container and store in the refrigerator. Sprinkle on yogurt or eat as a snack.

Makes about 1 1/2 cups
Can be frozen

With granular Splenda:
Per 2 tablespoons: 130 Calories; 12g Fat; 3g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
Per 1/4 cup: 260 Calories; 25g Fat; 6g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per 2 tablespoons: 128 Calories; 12g Fat; 3g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carbs
Per 1/4 cup: 256 Calories; 25g Fat; 6g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

I was sort of trying to copy Gram's Gourmets Flax'n Nut Crunchies just to see what I could come up with. I had all of the above ingredients on hand so I gave it a shot. It came out pretty good, but could still use some tweaking. I might use a bit more cinnamon next time.

http://www.genaw.com/lowcarb/nut_crunch.html

[Sherrie]

Just replace with lindt chocolate and sweetener or a LC chocolate that you can handle. I would try and substitute all or some of the butter with coconut oil too.


TRUFFLE CUPS


4 ounces MiniCarb chocolate chips
2 tablespoons butter
2 tablespoons heavy cream
3/8-1/2 teaspoon almond, vanilla, mint or orange extract
1/8 teaspoon vanilla
12 paper candy cups

Place 12 small foil or paper candy cups on a small baking sheet. In a medium glass bowl, microwave chocolate and butter at 50% power for 1 1/2-2 minutes or just until melted, stirring after half the time. Stir in cream and extract. Spoon at once into cups. Chill or freeze until firm. Store in refrigerator or freeze for longer storage.

Makes 12 truffles
Can be frozen

Mint Truffle Cups - use 3/8 teaspoon peppermint extract
Almond Truffle Cups - use 1/2 teaspoon almond extract

Per Truffle: 76 Calories; 6g Fat; 1g Protein; 5g Carbohydrate; 4g Dietary Fiber; 1g Net Carbs
Per 2 Truffles: 153 Calories; 12g Fat; 3g Protein; 10g Carbohydrate; 8g Dietary Fiber; 2g Net Carbs

I like these very much, especially the almond ones. They're a little messy to eat because the chocolate softens quickly at room temperature. I'm sure that they'd be good with orange flavoring as well, but I haven't tried that yet. These are based on a high carb truffle recipe that I used to make.

http://www.genaw.com/lowcarb/truffle_cups.html

[Sherrie]

I thought this (minus the seasoning) might be an interesting base for a popcorn recipe:


CAULIFLOWER "POPCORN"

1 pound fresh cauliflower
2 tablespoons oil
4 teaspoons Mrs. Dash Table Blend seasoning
Salt, to taste
Pinch granular Splenda, to taste, optional

Cut the cauliflower into bite-size pieces. Put in a large plastic storage bag or a large mixing bowl. Drizzle the oil over the cauliflower then sprinkle with Mrs. Dash and a little salt. Close bag and shake until florets are coated as evenly as possible or toss well in bowl. Spread in a single layer on a baking sheet (I lined mine with nonstick foil). Bake at 400º 50-60 minutes, turning them over every 15 minutes. Bake until very dark brown, but not completely burnt. Taste and sprinkle with more salt, if needed, and a very light dusting of granular Splenda, if desired. The Splenda helps cut the bitterness of the charred cauliflower.

Makes about 4 servings

Per Serving: 97 Calories; 7g Fat; 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

This recipe came from the Mrs. Dash website, but I had to make a few adjustments. The first time I made these, I used the oven temperature as posted in the recipe, which was 450º. After only 30 minutes they were nearly burnt so I took them out of the oven. The second time, I lowered the temperature to 400º and that helped quite a bit. I was able to bake them about 50 minutes. Next time I may try 350º and bake them a full hour. You do want them to get very dark brown for the best flavor and turning them is important because the bottoms will get too browned otherwise. This makes a very ugly-looking snack, but you'll find that they're kind of addictive. Mrs. Dash Table Blend has a lot of heat so if you don't care for hot food, you may want to use a different seasoning. If you use a seasoning that has salt in it, omit the extra salt. I was tempted to try some other seasoning with my second batch, but my husband loved it so much, that I stuck with the Mrs. Dash.

http://www.genaw.com/lowcarb/cauliflower_popcorn.html

[Sherrie]

Heres a cool snack recipe I found in one of our Jamie oliver books and thought I'd share

Toasted Chilli Almonds

Olive oil
dried red chillies
sea salt
Almonds, peeled

Toast the almonds in a frying pan with the olive oil until golden brown add crumbled chilli and salt to taste and serve, viola!

[Sherrie]

HANDMADE MARSHMALLOWS