Diabetes Support

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Category: Eggs (Page 15 of 15)

Anchovy Deviled Eggs Recipe

Ingredients:
12 hard boiled Eggs
1/2 cup mayonnaise
2 tablespoon anchovies, minced
1 teaspoon Dijon mustard
1 teaspoon lemon juice
2 tablespoon parsley, minced
Salt and pepper
Capers

Instructions:

Slice eggs length wise. Remove yolks from eggs and mash in bowl.

Stir in mayonnaise, anchovies, mustard, lemon juice, 1 tablespoon parsley and salt and pepper to taste.

Place filling in pastry bag. Pipe filling into egg whites. Garnish with capers and remaining parsley.

Cover and chill until serving time.


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Chinese Egg Recipe

Ingredients:
6 hard-boiled eggs, shelled
2 tablespoon butter
3 tablespoon soy sauce
2 teaspoon green onions, chopped
1 teaspoon sesame oil

Instructions:

Melt butter with soy sauce in a skillet. Add eggs and cook gently for 5 minutes, basting and turning all the time until the eggs become dark brown.

Slice eggs on serving plate. Drizzle with sesame oil and sprinkle with chopped green onion.


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Chocolate Egg Cream Recipe

Ingredients:
1/4 cup Cocoa Syrup (1/2 cup Stevia, 1/3 cup unsweetened cocoa powder, dash of salt)
1 cup light cream
1/4 cup seltzer water or club soda, chilled
1/2 cup no-calorie, heat-stable granular sugar substitute (Stevia),
1/3 cup unsweetened cocoa powder
A dash of salt.

Instructions:

Prepare Cocoa Syrup In a small saucepan. Stir together Stevia and unsweetened cocoa powder and a dash of salt.

Gradually add 1/2 cup boiling water, stirring until smooth. Bring to boiling over medium heat, stirring constantly. Reduce heat. Simmer, uncovered, about 2 minutes. Remove from heat. Stir in 1/2 teaspoon vanilla.

Let cool.

Divide cream between two 8-ounce glasses. Stir 2 tablespoons seltzer water into each glass. Stir 2 tablespoons Cocoa Syrup into each glass. Serve immediately.

Makes 2 servings.


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Egg Custard Recipe

Ingredients:
1 pint of heavy whipping cream
3 large eggs
3 tablespoons real vanilla extract
8 packets Stevia

Instructions:

Hand mix eggs and vanilla, blend in cream and Stevia with a series of gentle turns until mixture is smooth. Pour into 6 custard cups (go ahead & invest in a set – you won’t regret it!) that are standing in a pan with about 1 inch of hot water (not boiling).

Cook in oven at 325 degrees for about 30-35 minutes until a knife inserted in center of one of the cups comes clean (since oven temperatures vary, keep checking every 5 minutes if necessary – do not overcook).

Take out of water and set on top of the oven to cool for 30 to 45 minutes.

Sprinkle another packet of Stevia on top and enjoy! Unused portions can be refrigerated.

A lighter texture can be achieved substituting half & half for the heavy cream. (Less than 5 grams carbohydrates per serving.)


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Baked Cottage Cheese Custard Recipe

Ingredients:
3 eggs
3/4 cup heavy cream
3/4 cup water
1 cup cottage cheese
12 packets Stevia
1 teaspoon vanilla
Cinnamon

Combine all ingredients EXCEPT cinnamon in the blender. Blend until almost smooth.

Pour into 6 – 6 oz. custard cups. Sprinkle with cinnamon.

Place in a large baking pan, and pour hot water in pan to reach 1 inch of custard cups. Bake at 350°F-180°C for 30-35 minutes. Refrigerate.

Carb Count: 2.3 per serving. Serves 6.


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New York Cheese Cake Recipe

Ingredients:
24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (refine – put in a food processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar substitute (See: Stevia Exchange Amounts)
1/3 cup heavy cream
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks

Instructions:

Preheat oven to 400 degrees F.

You need to put a cake pan into 1″ of water to make this type of cake. It needs to sit in the middle of the oven. You thus need a cake pan and another pan (roasting pan, etc) where you can put 1″ of water in it and its big enough to hold the cake pan.

In the bowl, use a mixer to beat softened cream cheese, ricotta, sour cream and “sugar substitute” on low speed for about 1 minute until well blended.

Using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.

Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended. Do not over-whip.

Pour batter into the cake pan. Place pan into the heated “water bath”. Bake for 15 minutes.

Lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours. It will be done with the top is light golden brown and cake is pulling away from the sides of the pan.

Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will allow cake to keep its height)

Then remove cake and refrigerate before serving.

Serve chilled.


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Entire cake is 46 carbs.
8 servings – 4.5 carbs/serving

Page 15 of 15

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