B & I have been trying to control our Type 2 Diabetes (yes, he has it too, though just barely!) by making very low carb food choices. This often leads to omitting any and all desserts!
But sometimes, you just gotta have sweets!
(On a side note: B has shed about 20 lbs. Me? About 10 lbs. thus far! He does more physical things than I do, but I'm increasing that part of my life)
I scour magazines, Internet sites & cookbooks for low-carb recipes! Some recipes I find yummy, interesting or just plain nasty, may find their way onto my blog.
No worries, I'll be sure to let you know which is which!
Tonight, I thought I would bring a low carb dessert to our dinner w/friends.
(B is in Bermuda for the week so I'm going on my own!)
I began searching for a yummy sounding recipe!
Why do so many low-carb dessert recipes involve JELL-O!
I must've mentioned before how much I detest Jell-o!
It's a disgusting food that feels like slimy algae in my mouth no matter what the flavor!
And that's if its made correctly!
I cannot tell you how many times in my childhood, my older sisters did not stir the powder in hot water until the sugar was dissolved before putting in the fridge to set.
Inevitably, I, being one of the younger kids who got served last, got a bowlful of a thick, slimy, gummy substance that didn't dissolve! YUCK!
My kids like Jell-o, weird, huh? Then again, they also like oatmeal!
I have a few recipes which involve using the POWDER of Jell-o & are tasty. My angel food cake comes to mind. I'll come back one day & print it out for you readers. It's NOT low-carb though!
Then, there is the poke cake! Another Jell-o recipe, NOT low-carb, but sure is tasty!
My friend, S, makes a cream frosting using whipped heavy cream & Jell-o, its pretty good too!
Jell-o made using the directions on the box is...
BLECH! GROSS! SLIMY! YUCKY!
...in my humble opinion, that is!
As for what I'm bringing tonight?
Sliced strawberries, store bought, 17 carb dessert cup & sugar free Cool Whip.
And mixed vegetables!
update on 5/23/2012
Angel Food Jell-o Cake
( I haven't made this cake while using a recipe in decades so the measurements are estimates! But with own trial & error, you'll get it right in no time at all!)
(Sugar free Jell-o had not been invented when I learned how to make this cake, so I've never tried it! If you do try it, let me know how it turned out!)
Start with a boxed angel food cake mix & create the batter according to the instructions on the box.
Put 1/3 of the batter in a separate bowl & mix in 1T or so of your favorite flavor of
Jell-o POWDER (4 oz box).
(Save the remaining powder to use in the frosting recipe)
In an angel food cake pan,
(Do not use a bundt pan! The sides of the pan must be able to be removed!)
put 1/3 of the plain cake batter in the pan.
Gently swish a table knife through the batter to smooth & remove air bubbles
(not too much though)
Now, spoon in the colored batter. Don't let the colored batter touch the sides of the pan!
(Why? It weakens the sides of the cake & won't stand properly!)
Put the remaining 1/3 of the plain batter on top of the other layers.
Once more, very gently, swirl a knife through the batter to help remove big air bubbles.
Or you could slam the pan down on the countertop a few times!
Cook the cake according to the instructions on the cake mix box.
When the baking time is done...
Invert the cake onto an empty wine bottle to cool & keep the cake from sinking.
(Now my kids know why I have a single, empty wine bottle on my fridge even though I don't drink!)
When cooled, remove from the pan & frost with its special frosting (see recipe below)
When cutting this dessert, use a serrated knife & a sawing motion...
otherwise, you'll have a smushed cake!
Special Frosting for Jell-o Cake
Make the remaining powder into "Jell-o" but be sure to use a little less water than the box instructions call for... remember, you used a tablespoon or so in the cake!
Place in fridge to set, but don't let it get too gelled!
Though if you forget, the frosting stills works but don't serve it to me because it will have Jell-o bits in it which I find gross!
When the Jell-o is gelled to your liking,
mix it into a 12 oz tub of Cool Whip, a spoonful at a time, until you get the texture you like.
You may not use all the Jell-o. I don't!
(note: I've tried cheaper whipped toppings, but only Cool Whip gives me the texture I like!)
Now, frost your cake starting with the inner hole, then the sides & finally, the top!
YUMMO!