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How come?
How come they can make fat free chocolate ice cream but can't (that I have
found, anyhow) make fat free chocolate cookies or cake? Ken -- Untie the two knots to email me A closed mouth gathers no foot. |
How come?
On 2005-12-16, Ken Knecht > wrote:
> How come they can make fat free chocolate ice cream but can't (that I have > found, anyhow) make fat free chocolate cookies or cake? If you'd ever tried hardtack, you'd know the answer to that question. The name is the clue. nb |
How come?
"Ken Knecht" > wrote in message
... > How come they can make fat free chocolate ice cream but can't (that I have > found, anyhow) make fat free chocolate cookies or cake? > > Ken But they do not make fat-free chocolate ice cream. They may call it ice cream but anyone who has tasted it knows that is a lie. -- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm |
How come?
In article >,
Ken Knecht > wrote: > How come they can make fat free chocolate ice cream but can't (that I have > found, anyhow) make fat free chocolate cookies or cake? I might be wrong, but I thought Entenman's made low fat chocolate chip cookies. I think if the demand is present in the marketplace for low fat products, companies will sell them. Of course, you could always make your own low fat chocolate cakes and cookies. |
How come?
"Naomi" > wrote in news:1134752553.702534.302460 @g14g2000cwa.googlegroups.com: > The nuts have fat in them, obviously. Some people make these cookies > without the nuts, but you have problems with the shape then; the nuts > kind of hold the cookies together. Unfortunately I have diverticulitis and my DO says no nuts (among other things). <sigh> I _love_ nuts. -- Untie the two knots to email me A closed mouth gathers no foot. |
How come?
Ken Knecht wrote:
> How come they can make fat free chocolate ice cream but can't (that I have > found, anyhow) make fat free chocolate cookies or cake? > > Ken > > I have a recipe for chocolate biscotti that has no fat in it except for what's in the nuts and the egg yolks. The recipe uses cocoa for the chocolate, and has no butter or shortening at all. I'll dig it up and post it if you want. Bob |
How come?
"Peter Aitken" > wrote in news:BkCof.2489$rw.2169
@southeast.rr.com: > But they do not make fat-free chocolate ice cream. They may call it ice > cream but anyone who has tasted it knows that is a lie. > Tastes fine to me. Sometimes it's an advantage to have an uneducated palate. -- Untie the two knots to email me A closed mouth gathers no foot. |
How come?
zxcvbob > wrote in news:40gd1eF19opgnU1
@individual.net: > I have a recipe for chocolate biscotti that has no fat in it except for > what's in the nuts and the egg yolks. The recipe uses cocoa for the > chocolate, and has no butter or shortening at all. I'll dig it up and > post it if you want. > Will it work without the nuts? If so, yes, please? -- Untie the two knots to email me A closed mouth gathers no foot. |
How come? (low-fat chocolate cookies)
Ken Knecht wrote:
> zxcvbob > wrote: > > >>I have a recipe for chocolate biscotti that has no fat in it except for >>what's in the nuts and the egg yolks. The recipe uses cocoa for the >>chocolate, and has no butter or shortening at all. I'll dig it up and >>post it if you want. >> > > > Will it work without the nuts? If so, yes, please? > > It won't be the same (obviously), but you can try it without the nuts and and see: Chocolate Biscotti 1 3/4 C Hazelnuts, roasted 5 large eggs 2 2/3 C Flour 2/3 C chocolate chips 2 C Sugar 1 1/2 tsp vanilla 1 C Dutched cocoa 12 oz while chocolate (optional) 1/4 tsp Salt 1 1/2 tsp Baking soda 1 1/2 Tbsp dark roast coffee beans, finely ground (optional) Peheat oven to 350°. Sift dry ingredients into mixing bowl. Lightly beat eggs and vanilla. Add to dry ingredients, along with nuts and chocolate chips, and mix well by hand. Do not overbeat; dough will be sticky and lumpy. Shape into 3 “logs”, bake on greased cookie sheets at 350° for 35 minutes. Slice into 3/4” slices with serrated knife while still warm (but not hot). Bake again at 300° for 10 minutes. Frost with melted white chocolate if desired. Notes: I usually use regular cocoa instead of dutched; if anything, the regular cocoa works better. I also bake biscotti on parchment for the first baking rather than a greased cookie sheet. And I use walnuts in this recipe instead of hazelhuts |
How come?
"Ken Knecht" > wrote in message ... > How come they can make fat free chocolate ice cream but can't (that I have > found, anyhow) make fat free chocolate cookies or cake? > > Ken The do. See Entemanns & "fat free recipes" @ Google Dimitri Entemanns Fat Free Chocolate Cupcakes Course : Cakes From: HungryMonster.com Ingredients: Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small Box Jello cook & serve -- chocolate pudding powder 1/2 cup Non-fat dry milk powder 1 tablespoon Unsweetened Hershey's cocoa 1/2 cup Sugar 1 cup Self-rising flour 4 Egg whites -- beat til stiff with 1 pinch Salt in 1-1/2 quart bowl 1 teaspoon Vanilla 4 ounces Applesauce 1/4 teaspoon Baking soda Preparation: In medium mixing bowl combine Jello powder, dry milk, cocoa, sugar and flour. Set aside. With electric mixer, beat alternately into the egg white mixture a cup at a time with the vanilla, applesauce and baking soda, which have been mixed together. Beat 2 minutes after last addition. Divide batter equally between 12 paper-line cupcake wells. Bake at 350 degrees about 18-20 minutes or until tester comes out clean. Cool in pan on wire rack 10 minutes then remove. |
How come?
"Ken Knecht" > wrote in message
... > "Peter Aitken" > wrote in news:BkCof.2489$rw.2169 > @southeast.rr.com: > >> But they do not make fat-free chocolate ice cream. They may call it ice >> cream but anyone who has tasted it knows that is a lie. >> > > Tastes fine to me. Sometimes it's an advantage to have an uneducated > palate. > > > -- LOL, perhaps you are right! My taste for cheap gin has saved me many a dollar. But if you are willing to take the risk, taste the non-fat stuff next to Godiva Belgian Dark Chocolate ice cream and you may change your tune (and your wasteline)! -- Peter Aitken |
How come?
Stan Horwitz > writes:
> Ken Knecht > wrote: >> How come they can make fat free chocolate ice cream but can't (that I have >> found, anyhow) make fat free chocolate cookies or cake? >I might be wrong, but I thought Entenman's made low fat chocolate chip >cookies. Aren't the Snackwell's Devil's Food cookies fat free? I haven't had them in years so I don't remember. Fat free ice cream isn't actually cream. Fudgesicles and fruit flavored sicles have been fat free forever. Stacia |
How come? (low-fat chocolate cookies)
zxcvbob wrote:
> Ken Knecht wrote: > >> zxcvbob > wrote: >> >> >>> I have a recipe for chocolate biscotti that has no fat in it except >>> for what's in the nuts and the egg yolks. The recipe uses cocoa for >>> the chocolate, and has no butter or shortening at all. I'll dig it >>> up and post it if you want. >>> >> >> >> Will it work without the nuts? If so, yes, please? >> >> > > It won't be the same (obviously), but you can try it without the nuts > and and see: > > Chocolate Biscotti > > 1 3/4 C Hazelnuts, roasted 5 large eggs > 2 2/3 C Flour 2/3 C chocolate chips > 2 C Sugar 1 1/2 tsp vanilla > 1 C Dutched cocoa 12 oz while chocolate (optional) > 1/4 tsp Salt > 1 1/2 tsp Baking soda > 1 1/2 Tbsp dark roast coffee beans, finely ground (optional) > > Peheat oven to 350°. Sift dry ingredients into mixing bowl. Lightly > beat eggs and vanilla. Add to dry ingredients, along with nuts and > chocolate chips, and mix well by hand. Do not overbeat; dough will be > sticky and lumpy. Shape into 3 “logs”, bake on greased cookie sheets at > 350° for 35 minutes. > > Slice into 3/4” slices with serrated knife while still warm (but not > hot). Bake again at 300° for 10 minutes. Frost with melted white > chocolate if desired. > > Notes: I usually use regular cocoa instead of dutched; if anything, the > regular cocoa works better. I also bake biscotti on parchment for the > first baking rather than a greased cookie sheet. And I use walnuts in > this recipe instead of hazelhuts That sounds delicious, I'll find an excuse to make them.. |
How come?
In article >,
Ken Knecht > wrote: > How come they can make fat free chocolate ice cream but can't (that I have > found, anyhow) make fat free chocolate cookies or cake? > > Ken Because one of the qualities that fat contributes to cookies and cake is moisture and tenderness, and sometimes flavor. You can do a partial substitution of fat with fruit puree (apple sauce, prunes), but I'm not sure about total. OTOH, this is a great recipe - relatively low fat. And what usually happens when some commercial outfit decides to reduce the fat content is that they increase the sugar and add other chemicals to fake the mouthfeel delivered by the fat. Can't win for losing sometimes. * Exported from MasterCook Mac * Whole Wheat Apricot Tea Bread Recipe By : posted to rec.food.cooking by Barb Schaller 12-16-05 Serving Size : 1 Preparation Time :0:00 Categories : Quick Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped dried apricots (about 3-1/2 oz.) 1/2 cup orange juice 1 cup whole wheat flour (prefer graham flour) 3/4 cup all purpose flour 1/2 tsp. salt 1 1/4 tsp. baking soda 1/2 tsp. baking powder 1 cup LOL Light Sour Cream Dairy Blend 1/2 cup honey 1 cup finely shredded carrots 1 Tbsp. sliced almonds Preheat oven to 350 degrees. Soak apricots in orange juice and let stand. Combine flours, salt, soda, and baking powder in mixing bowl. Stir in LOL Light Sour Cream Blend, honey, carrots and apricots in orange juice. Spread batter in greased loaf pan (approximately 9x5x3²; sprinkle with sliced almonds and press lightly. Bake in oven approximately 45 minutes or until a wooden pick tests clean. Cool thoroughly before slicing. Note: Recipe does not contain eggs or any other fat. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 625 Calories; 5g Fat (7% calories from fat); 3g Protein; 155g Carbohydrate; 0mg Cholesterol; 2830mg Sodium Food Exchanges: 1 Fruit; 1 Fat; 9 1/2 Other Carbohydrates NOTES : (Original recipe, entered in 1988 State Fair Land O¹ Lakes Recipe Contest) _____ -- http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri |
How come? (low-fat chocolate cookies)
In article >,
jake > wrote: > That sounds delicious, I'll find an excuse to make them.. Got one ready: It's Friday, I think I'll make biscotti. -- http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri |
How come?
Michael "Dog3" Lonergan wrote:
> IMO the fat free commercial stuff is sort of a hoax. I don't have the > index in front of me but they don't have to list the fat content if it's > under 1% (I think). So have 5 cookies and you wind up with maybe 5g of > fat. I know this doesn't make much sense but I learned this from someone on > this group a long time ago when I was first diagnosed with CAD and > diabetes. It's either 1% or 1g of fat I think. I would have to fish out > my medical stuff but I'm too lazy right now to do it. I used to use the > spray fake butterlikesubstance until I learned my 5 or 6 sprays of the > stuff on my broccoli was actually adding to my fat intake. My absolute > best advice to Ken is to see a really good nutritionist. They can take the > guess work out of much of the confusion. Eventually you just kind of know > what you can and can have and how much. The manufacturer's are allowed to round. So, if a product has .5g of fat per (some ridiculously small) serving, it can be listed as 0g. That's why all the regular ol' margarines can now be labeled "trans fat free" when they still contain hydrogenated oils. --Charlene -- Euthanasia: Generally more proficient at math and science than euthanamerica. -- Bayan, Rick; The Cynic's Dictionary, 2002 email perronnelle at earthlink . net |
How come?
Charlene Charette wrote:
> Michael "Dog3" Lonergan wrote: > >> IMO the fat free commercial stuff is sort of a hoax. I don't have the >> index in front of me but they don't have to list the fat content if >> it's under 1% (I think). So have 5 cookies and you wind up with maybe >> 5g of fat. I know this doesn't make much sense but I learned this from >> someone on this group a long time ago when I was first diagnosed with >> CAD and diabetes. It's either 1% or 1g of fat I think. I would have >> to fish out my medical stuff but I'm too lazy right now to do it. I >> used to use the spray fake butterlikesubstance until I learned my 5 or >> 6 sprays of the stuff on my broccoli was actually adding to my fat >> intake. My absolute best advice to Ken is to see a really good >> nutritionist. They can take the guess work out of much of the >> confusion. Eventually you just kind of know what you can and can have >> and how much. > > > The manufacturer's are allowed to round. So, if a product has .5g of > fat per (some ridiculously small) serving, it can be listed as 0g. > That's why all the regular ol' margarines can now be labeled "trans fat > free" when they still contain hydrogenated oils. > > --Charlene > FYI, if the oils are *completely* hydrogenated, they don't contain any trans- fats. Partially hydrogenated is what you have to watch for. Best regards, Bob |
How come?
"Peter Aitken" > wrote in
: > LOL, perhaps you are right! My taste for cheap gin has saved me many a > dollar. But if you are willing to take the risk, taste the non- fat > stuff next to Godiva Belgian Dark Chocolate ice cream and you may > change your tune (and your wasteline)! > I not dare do that! As to such desserts, I've eaten nothing but fat free frozen yogurt and ice cream for about ten years. So I've almost forgotten what the real thing tastes like. My cholesterol was at 350 and my LDLs at some horrible number. So I've been trying to reform ever since. Ken -- Untie the two knots to email me A closed mouth gathers no foot. |
How come?
On Fri, 16 Dec 2005 16:38:33 GMT, Ken Knecht >
wrote: >How come they can make fat free chocolate ice cream but can't (that I have >found, anyhow) make fat free chocolate cookies or cake? Do you not have Snackwells where you are? serene |
How come? (low-fat chocolate cookies)
Melba's Jammin' wrote:
> In article >, > jake > wrote: > > >>That sounds delicious, I'll find an excuse to make them.. > > > Got one ready: It's Friday, I think I'll make biscotti. That is an excellent excuse. |
How come?
serene wrote: > On Fri, 16 Dec 2005 16:38:33 GMT, Ken Knecht > > wrote: > > >How come they can make fat free chocolate ice cream but can't (that I have > >found, anyhow) make fat free chocolate cookies or cake? > > Do you not have Snackwells where you are? Also, fatfree.com has lots of recipes for low-or-no-fat desserts: http://www.fatfree.com/recipes/brownies/ http://www.fatfree.com/recipes/cookies/ http://www.fatfree.com/recipes/cakes/ serene |
How come?
serene > wrote in
: > On Fri, 16 Dec 2005 16:38:33 GMT, Ken Knecht > > wrote: > >>How come they can make fat free chocolate ice cream but can't (that I >>have found, anyhow) make fat free chocolate cookies or cake? > > Do you not have Snackwells where you are? > > serene > I've seen them on the shelf but paid little attention. I guess I need to check them next time I'm grocery shopping. -- Untie the two knots to email me A closed mouth gathers no foot. |
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