Guest guest Posted October 15, 2004 Report Share Posted October 15, 2004 Sula: oh my goodness that pumpkin sweet potato sounds awesome. Now that is an idea to make a faux sweet potato pie which is my very favorite. I might actually try baking for that & be able to have a huge piece. I never bake as I don't care enough about sweets to be bothered & my numb hands are a deff handicap even when cooking never mind using an oven. I don't care for any kind of cranberry sauce so that wouldn't interest me. cappie Greater Boston Area T-2 10/02 9/04 A1c: 5.3 Mod 100 carb diet, walking, Metformin. ALA/EPO, Coq10, B12, C, Cal/mag ALC, Biotin, full spectrum E fish oil, garlic, flax seed, multi vitamin Lovastatin 20 mg, Enalapril 10 mg 9/04:145 lbs (highest weight 309) 5'/age 66 cappie@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2004 Report Share Posted October 15, 2004 Cappie, It'd probably make a great pie, assuming the other ingredients you add 'firm it up'. Puree'd pumpkin, as you know, is very, very soft. About the consistency of very creamy mashed potatoes. Then again, if you're not overly particular about the consistency... it'll be awesome either way. I love this stuff. The store is probably wondering why they're having to order pumkin at THIS time of year They don't keep but a few cans on the main shelf, so I keep having to go up to the top where the overstock is kept. Hehehe. I've got the actual recipe at home, and can send it later. Been a slooooooow day at work, so I've been futzing around online. SulaBlue > Sula: oh my goodness that pumpkin sweet potato sounds awesome. Now that > is an idea to make a faux sweet potato pie which is my very favorite. I > might actually try baking for that & be able to have a huge piece. I > never bake as I don't care enough about sweets to be bothered & my numb > hands are a deff handicap even when cooking never mind using an oven. > > I don't care for any kind of cranberry sauce so that wouldn't interest > me. > > > cappie > Greater Boston Area > T-2 10/02 9/04 A1c: 5.3 > Mod 100 carb diet, walking, Metformin. > ALA/EPO, Coq10, B12, C, Cal/mag > ALC, Biotin, full spectrum E > fish oil, garlic, flax seed, multi vitamin > Lovastatin 20 mg, Enalapril 10 mg > 9/04:145 lbs (highest weight 309) 5'/age 66 > cappie@w... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2004 Report Share Posted October 15, 2004 Original Message: Date: Fri, 15 Oct 2004 12:49:50 -0000 Subject: Re: thanksgiving recipes? <SNIP> Now, I did get a recipe awhile back for faux sweet potatoes that uses unsweetened canned pumpkin instead of canned sweet potatoes. It makes an awesome sweet potato casserole when sweetened with a little Splenda, and mixed with a little butter, cinnamon and nutmeg. The " streusle " is a mix of vanilla protein powder, ground pecans, butter and Splenda. I served it to my boyfriend once, and he said it was the best sweet potatoes he'd ever had, and chided me for eating off plan *ROFL* Boy was he surprised! <SNIP> SulaBlue --------------- Please share that recipe SulaBlue! Sounds Yummy! A recent dinner out at a restaurant that has several " Low Carb " options included a breast of Turkey laid over the hugest mound of sweet potatoes with some kind of cranberry chunks <they were sweet and tasted like " Craisins " > It was so yummy and carb count within my 100 per day allowance. CJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2004 Report Share Posted October 15, 2004 Shakeoffthesugar.net is a low-carb/low-glycemic cooking site. They have a couple of dozen recipes, including 2 for cranberry sauce and a really nice orange jicama slaw (you do have to like jicama, though). The " faux sweet potatoes " I got from another e-group, but don't know who to cite, alas. Here it is: Faux Sweet Potatoes Ingredients 1 can pumpkin puree 1 egg 1 tbsp Brown Sweet & Low 2 tbsp butter -- melted 1 tsp pumpkin spice pinch salt 1/4 pecans -- ground 1 tbsp butter -- softened pinch cinnamon 1 tbsp Splenda 1 tbsp protein powder Instructions Preheat oven to 350°F. Mix first six ingredients together and put into a small casserole dish. Mix together topping ingredients and sprinkle over the pumpkin in the casserole dish. Bake until warmed through and steusel has set a bit, about 15 minutes. Serves 6. > Where or what is shake off the sugar. I am interested in the pumpkin and > cranberry recipes. G Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.