The carby holiday of Passover will be here really soon. Does anyone have
any good recipes that are low in carbs. Almost everything seems to be
filled with matzo meal, potatoes or potato starch. I want a one dish
meal to serve company. A veggie lasagna, maybe?

Also, I would really appreciate a good coconut macaroon recipe with
Splenda. I'll trade my almond macaroon recipe for it.

Janet
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

In article >,
Janet Wilder > wrote:

> The carby holiday of Passover will be here really soon. Does anyone have
> any good recipes that are low in carbs. Almost everything seems to be
> filled with matzo meal, potatoes or potato starch. I want a one dish
> meal to serve company. A veggie lasagna, maybe?

That would work. As would a crustless quiche.

You have to think outside the box. The matzo meal is replacing flour,
which you probably don't use much. Likewise, the potato starch for
thickening. You don't use that. There are many more low-carb than high
carb recipes that can be used for Passover as is. The real problem is
with the dishes that are emotionally connected with Passover. For
instance, I still can't avoid matzo brei (zugefrischete matzo, fried
matzo), but I do alter the egg-to-matzo ratio. And I treat it like
Jennifer's birthday cake, a once-a-year carb splurge. But, for company,
there are baked zucchini and egg dishes that can look very elegant, and
so forth.
>
> Also, I would really appreciate a good coconut macaroon recipe with
> Splenda. I'll trade my almond macaroon recipe for it.

I've tried this from time to time. I even worked out how much extra
sweetening would be needed because I was using unsweetened coconut
flakes instead of sweetened coconut. However, the texture was wrong; the
coconut was too chewy (and not in a good way). I know there are some
basic Splenda-based meringue recipes. I would imagine one of those would
make a good base, assuming you can work out how to moisten unsweetened
coconut. Maybe there are kosher-le-pesach coconut extracts that would
provide the appropriate flavor.

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball

There are a whole lot of great recipes here
http://www.camacdonald.com/lc/LowCar...ng-Recipes.htm I
love zuchinni or eggplant for the lasagna recipes. YMMV

Cheri


Janet Wilder wrote in message
>...
>The carby holiday of Passover will be here really soon. Does anyone
have
>any good recipes that are low in carbs. Almost everything seems to be
>filled with matzo meal, potatoes or potato starch. I want a one dish
>meal to serve company. A veggie lasagna, maybe?
>
>Also, I would really appreciate a good coconut macaroon recipe with
>Splenda. I'll trade my almond macaroon recipe for it.
>
>Janet
>--
>Janet Wilder
>Bad spelling. Bad punctuation
>Good Friends. Good Life

Cheri <gserviceatinreachdotcom> wrote:
: There are a whole lot of great recipes here
: http://www.camacdonald.com/lc/LowCar...ng-Recipes.htm I
: love zuchinni or eggplant for the lasagna recipes. YMMV

: Cheri


: Janet Wilder wrote in message
: >...
: >The carby holiday of Passover will be here really soon. Does anyone
: have
: >any good recipes that are low in carbs. Almost everything seems to be
: >filled with matzo meal, potatoes or potato starch. I want a one dish
: >meal to serve company. A veggie lasagna, maybe?
: >
: >Also, I would really appreciate a good coconut macaroon recipe with
: >Splenda. I'll trade my almond macaroon recipe for it.
: >
: >Janet
: >--
: >Janet Wilder
: >Bad spelling. Bad punctuation
: >Good Friends. Good Life

Unfortunatley, I can't use the Splenda during Pesach and it is a real pain
as the only KLP sweetener available is a saccharine "Sweet and Low, which
I do use mixed with cinnamon in plac eof jam or a sweetener for my once a
year fried matzo. I also do uas it with my very light matzo meal pancakes
which we also have once dueing the holiday.

Manaschevits(sp?) is now making soem reduced sugar cocoanut macaroons. I
stumbled upon them and have tried them. Not as good as the real things,
but ok and at 4 carbs for 1 small cookie they are ok if not pigged out on.
I also found a sugar free marble cake (Schick's) made with potato starch,
as it has no matzo meal in it that I bought for the second seder when
there will be 3 diabetics in attendence. It may well be absolutely
dreadful, but I shall see and have a regular Pesach cake for the
non-diabetics to enjoy.

For sedarim I have no problem as I do lots of roasted vegetables with
olive oil and balsamic vinegar sprinkled on when done. We have lots of
fresh berries for dessert along with the macaroons,, etc, which I can
largely skip.

My breakfasts are easy as I just continue to eat my cottage cheese, fruit
and yougurt breakfast most days and I use the fancy, carby dishes like
fried matzo or the aforementioned pancakes, as lunch or dinner.

I once had a lovely recipe for meringues that I got from Jennifer, bu tit
got lost during a change of computers and loss of recipe files. It used
splenda andworked well, but , for me would not work as a Pesach sweet.

If any of you (or Jennifer) has that recipe, I would love to see it posted
so I could make it once again.

Wendy

W. Baker wrote:
> Cheri <gserviceatinreachdotcom> wrote:
> : There are a whole lot of great recipes here
> : http://www.camacdonald.com/lc/LowCar...ng-Recipes.htm I
> : love zuchinni or eggplant for the lasagna recipes. YMMV
>
> : Cheri
>
>
> : Janet Wilder wrote in message
> : >...
> : >The carby holiday of Passover will be here really soon. Does anyone
> : have
> : >any good recipes that are low in carbs. Almost everything seems to be
> : >filled with matzo meal, potatoes or potato starch. I want a one dish
> : >meal to serve company. A veggie lasagna, maybe?
> : >
> : >Also, I would really appreciate a good coconut macaroon recipe with
> : >Splenda. I'll trade my almond macaroon recipe for it.
> : >
> : >Janet
> : >--
> : >Janet Wilder
> : >Bad spelling. Bad punctuation
> : >Good Friends. Good Life
>
> Unfortunatley, I can't use the Splenda during Pesach and it is a real pain
> as the only KLP sweetener available is a saccharine "Sweet and Low, which
> I do use mixed with cinnamon in plac eof jam or a sweetener for my once a
> year fried matzo. I also do uas it with my very light matzo meal pancakes
> which we also have once dueing the holiday.

What's the chometz in Splenda? Is it the maltodextrin? I'm curious.

I don't keep Kosher, but we don't eat bread or beans or that kind of
stuff on Pesach. DH likes his matzo brei with onions so we don't worry
about sweetening it. I'm the one who likes it sweet, but I'm going to
avoid eating matzo like the ten plagues this year. I'll do the seder
stuff, but that's it.

Instead of the pancakes I make latkes, once during Pesach. Once again
for Chanukah. I soak the potato to get as much starch out of it as
possible. DH is on the pump now so his carb intake is a little more
gracious than it was when he was on meds, but we are still careful as he
has to watch calories now that the insulin has packed a few extra pounds
on him.

Still looking for a coconut macaroon recipe with unsweetened coconut.
Still willing to trade almond one for it.

Janet
> --
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder wrote in message
>...
>Still looking for a coconut macaroon recipe with unsweetened coconut.
>Still willing to trade almond one for it.
>
>Janet

I've never tried these macaroons by Jamie, but they sound good. I do
find unsweetened coconut in the natural food aisle at most stores.

Cheri


Jamie’s Coconut Macaroons

(adapted from an ancient Betty Crocker cookbook)

1/2 cup egg whites (I used 3 jumbo, probably 4 large)
Sweetener equivalent to 1 1/4 cups sugar (30 packets)
1/4 tsp. salt
1/2 tsp. vanilla extract
2 1/2 cups unsweetened moist shredded coconut

Beat egg whites until fluffy but not stiff. Stir in sweetener, salt,
vanilla. Blend in coconut.

I used a measuring tablespoon to form the cookies. Recipe makes about
30 cookies. Bake at 325 about 15 to 20 minutes, or until lightly
browned.

Per cookie (30 cookies): about .6g protein, 2g carb, 29 cal

Notes: I've seen unsweetened coconut either in the frozen fruit area,
or in bulk bins, but never in the regular baking aisle. Mine from the
bulk bins is pretty dry, and the first time I made the recipe, it came
out rather dry, so when I made my second batch, I mixed the 2 1/2 cups
of dry coconut with about 1/2 cup water and let it sit in the fridge a
little while before making the recipe.

Janet Wilder > wrote:
: W. Baker wrote:
: > Cheri <gserviceatinreachdotcom> wrote:
: > : There are a whole lot of great recipes here
: > : http://www.camacdonald.com/lc/LowCar...ng-Recipes.htm I
: > : love zuchinni or eggplant for the lasagna recipes. YMMV
: >
: > : Cheri
: >
: >
: > : Janet Wilder wrote in message
: > : >...
: > : >The carby holiday of Passover will be here really soon. Does anyone
: > : have
: > : >any good recipes that are low in carbs. Almost everything seems to be
: > : >filled with matzo meal, potatoes or potato starch. I want a one dish
: > : >meal to serve company. A veggie lasagna, maybe?
: > : >
: > : >Also, I would really appreciate a good coconut macaroon recipe with
: > : >Splenda. I'll trade my almond macaroon recipe for it.
: > : >
: > : >Janet
: > : >--
: > : >Janet Wilder
: > : >Bad spelling. Bad punctuation
: > : >Good Friends. Good Life
: >
: > Unfortunatley, I can't use the Splenda during Pesach and it is a real pain
: > as the only KLP sweetener available is a saccharine "Sweet and Low, which
: > I do use mixed with cinnamon in plac eof jam or a sweetener for my once a
: > year fried matzo. I also do uas it with my very light matzo meal pancakes
: > which we also have once dueing the holiday.

: What's the chometz in Splenda? Is it the maltodextrin? I'm curious.

It is the maltodextrose and the manufacturer doean't want to bother
putting out a special version for passover. It may be kitniyot, like the
beans,or corn , or rice, but I am not sure.

Cheri wrote:
> Janet Wilder wrote in message
> >...
>> Still looking for a coconut macaroon recipe with unsweetened coconut.
>> Still willing to trade almond one for it.
>>
>> Janet
>
> I've never tried these macaroons by Jamie, but they sound good. I do
> find unsweetened coconut in the natural food aisle at most stores.
>
> Cheri
>
>
> Jamie’s Coconut Macaroons
>
> (adapted from an ancient Betty Crocker cookbook)
>
> 1/2 cup egg whites (I used 3 jumbo, probably 4 large)
> Sweetener equivalent to 1 1/4 cups sugar (30 packets)
> 1/4 tsp. salt
> 1/2 tsp. vanilla extract
> 2 1/2 cups unsweetened moist shredded coconut
>
> Beat egg whites until fluffy but not stiff. Stir in sweetener, salt,
> vanilla. Blend in coconut.
>
> I used a measuring tablespoon to form the cookies. Recipe makes about
> 30 cookies. Bake at 325 about 15 to 20 minutes, or until lightly
> browned.
>
> Per cookie (30 cookies): about .6g protein, 2g carb, 29 cal
>
> Notes: I've seen unsweetened coconut either in the frozen fruit area,
> or in bulk bins, but never in the regular baking aisle. Mine from the
> bulk bins is pretty dry, and the first time I made the recipe, it came
> out rather dry, so when I made my second batch, I mixed the 2 1/2 cups
> of dry coconut with about 1/2 cup water and let it sit in the fridge a
> little while before making the recipe.
>

Thanks, Cheri. I'm gonna give that one a try. I generally use the
powdered egg whites for baking. That way I'm not wasting the yolks. I
got the coconut from the web site where one orders Carbquick. It is a
little dry, so I'll use your trick.

Here's the almond one I promised in exchange:


Almond Macaroons

1 1/2 cups blanched almonds
1 cup Splenda
1/4 tsp salt
2 large egg whites
1/4 tsp vanilla
butter-flavor cooking spray

In a food processor grind fine the almonds with the Splenda and salt.
In a bowl, beat the egg whites until they are foamy (just before soft
peaks form) and fold in the almond mixture, gently but thoroughly. Line
a baking sheet with parchment paper and "butter" or spray the parchment.
Spoon batter onto the parchment by half-teaspoons, placing the mounds
2 inches apart. Bake in the middle of a pre-heated 300 degree oven for
20 minutes or until they are golden around the edges. Let them cool on
the parchment. Peel the macaroons from the parchment and store them in
an airtight container.







--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

W. Baker wrote:

>
> : What's the chometz in Splenda? Is it the maltodextrin? I'm curious.
>
> It is the maltodextrose and the manufacturer doean't want to bother
> putting out a special version for passover. It may be kitniyot, like the
> beans,or corn , or rice, but I am not sure.
>

It's probably the malt part of the maltodextrose. Malt comes from grain.
My dad, z'l, was a mashgiach for the O U for many years. Learned a lot
about additives from him.

Janet
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Thanks for the recipe Janet. That sounds good. Also the coconut recipe
isn't mine, so dunno if the "trick" will work or not, but I imagine it
would. Good luck, and I hope they turn out for you.

Cheri


Janet Wilder wrote in message
>...
>Thanks, Cheri. I'm gonna give that one a try. I generally use the
>powdered egg whites for baking. That way I'm not wasting the yolks. I
>got the coconut from the web site where one orders Carbquick. It is a
>little dry, so I'll use your trick.
>
>Here's the almond one I promised in exchange:
>
>
> Almond Macaroons
>
> 1 1/2 cups blanched almonds
> 1 cup Splenda
> 1/4 tsp salt
> 2 large egg whites
> 1/4 tsp vanilla
> butter-flavor cooking spray
>
>In a food processor grind fine the almonds with the Splenda and
salt.
>In a bowl, beat the egg whites until they are foamy (just before soft
>peaks form) and fold in the almond mixture, gently but thoroughly.
Line
>a baking sheet with parchment paper and "butter" or spray the
parchment.
> Spoon batter onto the parchment by half-teaspoons, placing the
mounds
>2 inches apart. Bake in the middle of a pre-heated 300 degree oven
for
>20 minutes or until they are golden around the edges. Let them cool
on
>the parchment. Peel the macaroons from the parchment and store them
in
>an airtight container.
>
>
>
>
>
>
>
>--
>Janet Wilder
>Bad spelling. Bad punctuation
>Good Friends. Good Life

On Mon, 26 Mar 2007 00:31:21 +0000 (UTC), "W. Baker"
> wrote:

>It is the maltodextrose and the manufacturer doean't want to bother
>putting out a special version for passover. It may be kitniyot, like the
>beans,or corn , or rice, but I am not sure.

I have the vague feeling it's derived from corn?

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.5% BMI 25

"Janet Wilder" > wrote in message
...
> W. Baker wrote:
>
>>
>> : What's the chometz in Splenda? Is it the maltodextrin? I'm curious.
>>
>> It is the maltodextrose and the manufacturer doean't want to bother
>> putting out a special version for passover. It may be kitniyot, like the
>> beans,or corn , or rice, but I am not sure.
>
> It's probably the malt part of the maltodextrose. Malt comes from grain.
> My dad, z'l, was a mashgiach for the O U for many years. Learned a lot
> about additives from him.

Maltodextrin does not contain malt. I think it may be corn derived, but
can't say for sure. I do know it does not contain gluten and is safe for
celiacs.