Never ending induction recipes

[CrunchyMommaK]

Re: Never ending induction recipes

I realized the other day that my one of my sons super fattening treats ( he is on a HIGH fat diet.) Could be pretty yummy for me. LOL We call the fat bombs. I guess I have to re-name them.

One pint heavy cream
1 package of what ever sugar free jello you like
Mix together then whip until firm.
Place in a plastic baggie and trim the corner so you can pipe it. Then make little dollops on to wax paper, I make them bite size. Then place in a freezer until firm. Then place in an air tight container in the freezer. They are very yummy.

A girl friend did this with frozen raspberries and a little spenda too. She said it was good. She also put them in those kool-aid freezer pop makers. She said it worked well.

[Alaskansonya]

Re: Never ending induction recipes

I realized the other day that my one of my sons super fattening treats ( he is on a HIGH fat diet.) Could be pretty yummy for me. LOL We call the fat bombs. I guess I have to re-name them.

One pint heavy cream
1 package of what ever sugar free jello you like
Mix together then whip until firm.
Place in a plastic baggie and trim the corner so you can pipe it. Then make little dollops on to wax paper, I make them bite size. Then place in a freezer until firm. Then place in an air tight container in the freezer. They are very yummy.

A girl friend did this with frozen raspberries and a little spenda too. She said it was good. She also put them in those kool-aid freezer pop makers. She said it worked well.

Oooohhhh Fantastic idea!!! I love this one!!! Yay!!!

[MelTin]

Re: Never ending induction recipes

I am going to try this. Thanks!

[Greeneggs&ham]

Re: Never ending induction recipes

One pint heavy cream
1 package of what ever sugar free jello you like
Mix together then whip until firm.
Place in a plastic baggie and trim the corner so you can pipe it. Then make little dollops on to wax paper, I make them bite size. Then place in a freezer until firm. Then place in an air tight container in the freezer. They are very yummy.

Just keep in mind that sugar free Jell-O has aspartame which can be problematic for some dieters, especially in Induction. Also, be sure to keep track of both artificial sweetener and cream daily limits. This recipe sounds awesome, but I have learned that these "sweet" treats can sometimes disappear much quicker than intended!

[cookiecate]

Re: Never ending induction recipes

This sweet treat does sound good but I have to agree with Eric that sometimes I have enjoyed this kind of thing too much and what with using cream in my coffee and eating the treat I may well have over done it.

I do sometimes and a package of cream cheese to a sugar free jello and whisk it until it is very light then leave it to set. This is a very nice dessert and the cream cheese is not as high in carbs as the cream.

I tried the egg nog shake and instead of using ice cubes I used frozen strawberries instead and it was just irrisistable.

[Greeneggs&ham]

Re: Never ending induction recipes

I tried the egg nog shake and instead of using ice cubes I used frozen strawberries instead and it was just irrisistable.

I can't wait until OWL Rung 2 to add strawberries since they are not Induction friendly.

[Lulu0919]

Re: Never ending induction recipes

mmmmm all of them sound soooo good!!

[Mud Puddles]

Re: Never ending induction recipes

These are great..I so needed some variety. Thanks

[dreamagreatdream]

Re: Never ending induction recipes

bumpity bump

[loana]

Re: Never ending induction recipes

Linda's cauliflower bisque was fabulous
Linda's Low Carb Menus & Recipes

[MissyC]

Re: Never ending induction recipes

Okay so I tried this last night. It was yummy but I was not able to get the crust to be crispy. I also was a moron and put it down on wax paper since the cheese melting might stick to the pan. probably not smart as I had to peel the wax off of the crust once it cooled. Any tricks to thickening this up so it's more like real pizza and less "calzone gone bad"?

Cauliflower Pizza...yes...good enough to fool my 12 yo veggie hating son. He ate two pieces. You should have seen his face when I told him it was cauliflower! So funny! Watch your cheese limits on this one. You need to share it!

http://www.apinchofhealth.com/forum/vbb/showthread.php?t=5299

Here's the original recipe:

I Can't Believe it's Cauliflower Pizza Crust!




You Won't Believe it's Cauliflower Pizza Crust

1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2tsp fennel
1 tsp oregano
2 tsp parsley

pizza or alfredo sauce
toppings (make sure meats are cooked)
mozzarella cheese


Preheat oven to 450 degrees farenheit.

Spray a cookie sheet with non-stick spray.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **.



Notes:

*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)

** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.

[liv]

Re: Never ending induction recipes

Not sure what you mean my thickening up
But completely crispy you cannot get it. What I do is to make sure I super squiz the cauliflower so that I get the maximum amount of water out of it. I use baking paper to bake it on. And if the crust cooperates I will turn it and bake it upside down for a few more minutes. I think it is super good.

[MissyC]

Re: Never ending induction recipes

Yeah it was probably too wet. Can I attempt this with raw cauliflower?

[liv]

Re: Never ending induction recipes

You can attempt it but I am not sure how that would work

[Elsie150]

Re: Never ending induction recipes

I used fresh cauliflower and just chopped and mashed it. Try cooking the crust alone first then add the toppings. This will help a bit. I don't know if you will every get it crispy crispy tho. Maybe if you fried it a bit after you baked it? Hmmm??? To much work for me...lolz! I don't mind it a little softer.