1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (8 page)

Each with 24 g protein, 8 g carbohydrate, 4 g dietary fiber, 4 g usable carbs.

I put every chocolate ingredient I had on hand in this. Not surprisingly, it was great!

½ cup (70 g) no-sugar-added chocolate ice cream

1½ cups (360 ml) chocolate-flavored Carb Countdown dairy beverage

2 tablespoons (16 g) chocolate whey protein powder

2 tablespoons (30 ml) chocolate sugar-free syrup

2 tablespoons (10 g) unsweetened cocoa powder

Combine all of the ingredients in your blender and blend until smooth and well combined.

Yield:
1 serving

Each with 24 g protein, 8 g carbohydrate, 4 g dietary fiber, 4 g usable carbs. Carb count does not include polyol in syrup.

My sister keeps IBC Sugar-Free Root Beer and Dreyer’s Vanilla No-Sugar-Added Ice Cream in the house for this purpose and this purpose alone.

1 small scoop vanilla no-sugar-added ice cream or 1 serving Atkins Endulge Super Premium Ice Cream, vanilla flavor

1 can or bottle (12 ounces, or 360 ml) sugar-free root beer, well chilled

Each Put the ice cream in a large glass or mug and pour the root beer over it. Serve with straws and a long-handled spoon.

Yield:
1 serving

The carb count will depend on your brand of no-sugar-added ice cream.

If you can get chocolate-flavored diet soda in your region, this is a nice variant of the Root Beer Float.

1 small scoop vanilla no-sugar-added ice cream or 1 serving Atkins Endulge Super Premium Ice Cream, vanilla flavor

1 can (12 ounces, or 360 ml) sugar-free chocolate-fudge flavored soda, well chilled

Put the ice cream in a large glass or mug and pour the soda over it. Serve with a straw and a long-handled spoon.

Yield:
1 serving

The carb count will depend on your brand of no-sugar-added ice cream.

Canfield’s makes diet chocolate-fudge flavored soda. If you can’t find it in a local grocery store, there are several websites that sell it. Be aware, however, that this is one of those love-it-or-hate-it products. Faygo also makes a chocolate soda.

If you were a fan of Dreamsicles as a kid, you’ll love this float!

1 small scoop no-sugar-added vanilla ice cream or 1 serving Atkins Endulge Super Premium Ice Cream, vanilla flavor

1 can (12 ounces, or 360 ml) sugar-free orange soda, well chilled

Put the ice cream in a large glass or mug and pour the soda over it. Serve with a straw and a long-handled spoon.

Yield:
1 serving

The carb count will depend on your brand of no-sugar-added ice cream.

This is simpler than a float and a bit lower carb.

¼ cup (60 ml) heavy cream

1 can (12 ounces, or 360 ml) sugar-free soda, flavor of your choice, well chilled

Simply pour the cream into the bottom of a large glass and pour the soda over it.

Yield:
1 serving

3 grams of carbohydrates, no fiber, and no protein.

This is a low-carb version of an old favorite

1 package sugar-free Tang (makes 6 quarts [5.7 L])

cup (80 g) instant tea mix

2 packages sugar-free lemonade (each makes 2 quarts [1.9 L])

1 tablespoon (6.3 g) ground cloves

1 tablespoon (6.9 g) ground cinnamon

2 cups (50 g) Splenda

Mix all ingredients. Store it in an airtight container. Add 1 heaping teaspoon to 1 cup (240 ml) hot water.

Yield:
40 servings

Each with trace protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carb.

Spices can be adjusted to taste. Cindy likes a little more cinnamon and cloves than indicated. However, my family likes it just the way it is.

Sweet tea—iced tea with plenty of sugar in it—is the default summer beverage in the South. Here are the proportions for making a big pitcher of this classic, without the sugar.

6 cups (1.5 L) water

4 family-sized tea bags

1 cup (25 g) Splenda

Water to fill

Bring the 6 cups (1.5 L) of water to a boil in a saucepan and then add the tea bags. Let it simmer for just a minute and then remove from heat and let it sit for about 10 minutes. Remove the tea bags, squeezing them out in the process.

Add the Splenda and stir briefly to dissolve. Now pour this concentrate into a 1-gallon (3.8-L) pitcher and fill with water. Serve over ice!

Yield:
Makes 16 servings of 8 ounces (240 ml) each

3 grams of carbohydrate, a trace of fiber, a trace of protein.

Do you want to make this virtually zero carb? Order some Zero Carb Syrup Base Concentrate— a concentrated liquid form of Splenda—from
www.locarber.com
. If you want a version with no artificial sweeteners, you can try using stevia; I know people who like stevia even better than sugar or Splenda in iced tea. I favor a blend of stevia extract and FOS (a naturally occurring long-chain sugar too big to be digested by the human gut) called Stevia Plus—look for it at natural food stores. The label says 2 tablespoons equals 1 cup of sugar in sweetness, but I’d taste as you go.

This is for those of you who are able to consume raw eggs. My husband would gladly have this for breakfast every day!

3 eggs ½ cup (120 ml) heavy cream

½ cup (120 ml) half-and-half

2 tablespoons (3 g) Splenda

1 teaspoon vanilla extract

Pinch of salt

Pinch of nutmeg

Put the eggs, heavy cream, half-and-half, Splenda, vanilla, and salt in a blender and run it for 30 seconds or so. Pour into glasses, sprinkle a little nutmeg on top, and drink up.

Yield:
2 servings

Each with 9 grams of carbohydrates, no fiber, and 11 grams of protein.

This is for you folks who cannot consume a raw egg—and it’s mighty tasty, too. It just takes more work.

2 cups (475 ml) half-and-half

1 cup (240 ml) heavy cream

¼ cup (6 g) Splenda 1 teaspoon vanilla extract

¼ teaspoon salt

6 eggs

1 cup (240 ml) water

Pinch of nutmeg

In a big glass measuring cup, combine the half-and-half and cream. Microwave it at 70 percent power for 3 to 4 minutes or until it’s very warm through but not boiling. (This is simply a time-saver and is not essential; if you prefer, you can simply heat the half-and-half and cream over a low flame in the saucepan you’ll use to finish the recipe.)

After microwaving, pour the half-and-half mixture into a heavy-bottomed saucepan and whisk in the Splenda, vanilla, salt, and eggs. Turn the burner to lowest heat (if you have a heat diffuser or a double boiler, this would be a good time to use it) and stand there and stir your eggnog constantly until it’s thick enough to coat a metal spoon with a thin film. This will, I’m sorry to say, take at least 5 minutes and maybe as many as 20.

Stir in the water and chill. Sprinkle a little nutmeg on each serving and feel free to spike this, if you like!

Yield:
About 6 servings of 1 cup (240 ml)

Each with 5 grams of carbohydrates, a trace of fiber, and 9 grams of protein.

My darling friend Nicole is a devotee of this spiced Indian tea. She suggested I come up with a low-carb version, and here it is. Make up a batch, and your whole house will smell wonderful.

1 tablespoon (6 g) fennel seed or anise seed

6 green cardamom pods

12 whole cloves

1 cinnamon stick

¼ inch (6 mm) of fresh ginger root, thinly sliced

¼ teaspoon whole black peppercorns

2 bay leaves

7 cups (1.7 L) water

2 tablespoons (13.5 g) loose Darjeeling tea

cup (8 g) Splenda

tablespoon blackstrap molasses

½ cup (120 ml) heavy cream mixed with ½ cup (120 ml) water, or 1 cup (240 ml) half-and-half

Combine the fennel, cardamom, cloves, cinnamon, ginger, peppercorns, bay leaf, and water. Bring this to a simmer, and let it simmer for 5 minutes.

Add the tea, turn off the heat, cover, and let the mixture steep for 10 minutes.

Strain and stir in the Splenda, molasses, and cream. You can refrigerate this for a day or two and reheat it in the microwave whenever you want a cup.

Yield:
8 servings of 1 cup (240 ml) each.

Made with heavy cream, each serving will have about 7 grams of carbohydrates, no fiber (you’ve strained it out), and 2 grams of protein. Made with half-and-half, it’ll have 8 grams of carbs, no fiber, and 2 grams of protein.

The lowest carbohydrate hot chocolate mix on the market is Swiss Miss Diet, but this is much better.