Updated at the end! 2/28/10
I can do this! Chocolate Cream Frosty while on a diet? Count me in!
I love Love LOVE Atkins.com! Have you checked out some of the recipes they have there? You can search by Phase or by Course, and a couple other options I haven’t yet explored.
Today, as I was checking out the dessert section I found the recipe for this yummy, wonderful bit o’ chocolate fabulousness! But I don’t own any sugar-free chocolate syrup. Matter of fact, if I even knew that such a thing existed I surely would have bought it already, but I never even imagined it. So, I sat here and wondered a little, wondered about what store I oughtta call and see if they have this nifty, guilt free indulgence, and several thoughts struck me all at once.
- Hey! I know how to make regular chocolate syrup.
- I have Splenda in the pantry and I KNOW you can cook with that!
- I can make sugar-free chocolate syrup!
I just substituted the Splenda for the sugar and made some delicious elixir.
Sugar-Free Chocolate Syrup
You’ll need:
- ¾ cup water
- 18 pkts Splenda *see update at end!
- ½ cup cocoa powder
- dash salt
- ½ tsp vanilla
Combine the first four ingredients in a small/medium sauce pan. Cook over low heat, stirring frequently, for about five minutes. Remove from heat and stir in the vanilla.
Pour into ½ pint jar.
Too easy!
Here, dip your finger in! Give it a taste! It’s marvelous!
Chocolate Cream Frosty a la Atkins
This recipe is doubled so you can let the kids have a tiny taste and not feel like you got gypped!
You’ll need:
- 6 large ice cubes
- 1 cup water
- ¼ cup heavy cream
- ¼ cup sugar-free chocolate syrup
Combine all ingredients in the blender and give it a good whirl until it’s rather frothy.
Here’s the good word! According to Atkins.com this has only 2 gr. of carbs!
Enjoy!
Update: Looks like I better switch to Stevia for this and all my other sweet purposes. Check out this info Mommaofmany turned me on to. Can’t be eatin’ these harmful chemical soups or feedin’ ‘em to my kiddoes!
Yikes! It’s getting painfully close to Sweet Sally Mae’s birthday. This is her first time to really be interested in a daily count-down. It’s been a very real-life demo of why we have to learn subtraction. Cute!
Her birthday is this Friday and we still don’t have a menu for that yet. But here’s the rest of the week.
Ever since I started the Atkins diet I have been thinking about BBQ sauce. I mean, I’m eating meat all the time, but no BBQ sauce in sight. Couldn’t figure it out. I can make BBQ sauce, and it’s delicious, but it takes honey. Can’t have that kind of BBQ sauce any more. Cool thing though. If you go to Atkins.com and sign up (it’s free) be sure to allow them to send you emails, and they will send you recipes via email.
And since yesterday was Super Bowl Sunday I got an email from Atkins with a recipe for (among other, less important things) BBQ sauce!
I didn’t even know there was such a thing as sugar free pancake syrup. Seems a little useless to me, you know? Kinda like ordering a diet Coke to go with your Big Mac. I mean, if you’re eating pancakes…
Anyway, sugar free pancake syrup in the BBQ sauce. It’s delicious! And guilt free!
Oh, and if you are concerned about Spaghetti and Beans etc being on my menu while I am on Atkins click here and read how I’m managing my food while still feeding the family what they like.
Here’s your shortcut back to Menu Plan Monday!
This is Faith’s recipe that she was sweet enough to share with me. Can’t wait for my Romas to get big enough for the pot!
Get a whole bunch of tomatoes (bet 10 – 20 er so).
Blanch ‘em in almost boiling water for about 30-45 seconds to loosen the skins. Scoop em out, put ‘em aside till cool to the touch. Peel skin off and put in soup stock bag, it should be loose from the veggie. Set peeled whole tomatoes aside. When you are through, wash yer hands well.
Take your largest stock pot and commence to squash all the tomatoes in your pot with your bare hands! Hold them low in the pot and start gentle, so ya don’t get tomato juice in yer eye! (Think, like a can of crushed tomatoes.) If ya like the pieces smaller then get out your kitchen shears, but really…..its gonna cook all day and fall apart by itself!
When you have conquered the tomatoes, stare at the pot and think whether or not it is basically enough volume to meet your needs. Paste and cans can be used to supplement the volume of tomatoes.
To the Smashed Stuff add:
- 8-10 basil leaves (i like some spicy basil, and some sweet basil)
- 2 large sprigs of oregano still on the stick is fine
- a large sprig of rosemary
- a med sprig of thyme (I’m gonna put 2 ‘cuz I love thyme!)
- 5 cloves of garlic
- 1 large chopped onion
- 1 bell pepper
- (I add all kinds of veggies at this point, from diced carrots, zucchini, squash, spinach, kale, mustard greens, broccoli, broccoli rabe, celery, whatever you have that needs to be used before going bad….or that you can’t get your family to eat, but wish they would (for their health of course, and your peace of mind)
- pepper to taste (1/4 tsp for large pot)
- salt to taste (you can always add more later)
- If you like a spicy sauce, add a pinch of crushed red pepper.
(I would advise tying the sprigs of herbs together with twine if you have the option….otherwise, strip em off the sprigs)
Cook, covered, in crock pot or simmer on stove till it drives you nuts (bout 8 hrs or so). Taste it, add more herbs and seasonings if you want a stronger sauce flavor. If sauce is runny, take the lid off and reduce a bit. If you are concerned with time, add a can or two of paste to thicken to desired state. You know the sauce is done when it tastes like you want it to, is thick enough, and has gone from bright red to dark burgundy. Happy eatin’!!
