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Fortunately, since I've been back on the wagon, I've had very few sweet cravings. However, last night, a few hours after dinner, I felt a little hungry and needed a snack and thought that a bit of something sweet might just be the ticket. Unfortunately, I no longer really keep the fixin's for even low carb sweet stuff around the kitchen.
Now, I grew up in the South, where it rarely snows. So, when it does snow, naturally, we eat it! We make "snow cream." Usually snow cream is made with sweetend condense milk, snow, and vanilla extract. Obviously, if I were going to have snow cream, the first needed ingredient was snow. Hmm, a bit early for that, so I put some ice cubes in my food processor and, voila, instant snow! (Honestly, it really is just like snow -- won't work in a blender, though.) I then added some heavy cream, a few packages of Splenda, and some vanilla extract and found that I had some very passable snow cream!
It may, or may not, be a good thing that I've discovered this. It's a way to make a quick, low carb sweet, even when you have virtually no ingredients!
Now, I grew up in the South, where it rarely snows. So, when it does snow, naturally, we eat it! We make "snow cream." Usually snow cream is made with sweetend condense milk, snow, and vanilla extract. Obviously, if I were going to have snow cream, the first needed ingredient was snow. Hmm, a bit early for that, so I put some ice cubes in my food processor and, voila, instant snow! (Honestly, it really is just like snow -- won't work in a blender, though.) I then added some heavy cream, a few packages of Splenda, and some vanilla extract and found that I had some very passable snow cream!
It may, or may not, be a good thing that I've discovered this. It's a way to make a quick, low carb sweet, even when you have virtually no ingredients!
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