Re: Hey Ally

[Guest guest]

wooo woooo I have officially added these to the cookbook! I'm seriously making

one for true keto kids. Maybe someday when I have a whole bunch of time on my

hands, I'll put them all on a website hahahahaha time yea sure.

Ally

Hey Ally

I was so fortunate with Hannah because she could tolerate cheats

(legal ones) and modifications to her diet. I bought Atkins cookbook

and made his custard recipe and used this to make her pudding and

ice cream! Here are a few of her favorite recipes:

BASIC ICE CREAM CUSTARD (The following recipes come from my Atkins

recipe book)

2 cups heavy cream

4 egg yolks

½ tsp. imitation vanilla (real vanilla has corn syrup in it)

4 - 8 packets sugar substitute (I use Splenda packets that I buy at

Walmart, these are not granular)

Heat cream in a heavy sauce pan over a LOW (it will curdle if you

rush it). Whisk in one egg yolk at a time. Add vanilla and whisk

until custard begins to thicken. (I think it takes 15 - 20 min.)

Remove from heat and cool. Beat one packet of sweetner in at a time

to cooled custard. At this point the custard is ready to add recipe

ingredients to make it ice cream or you can just refrigerate this

and eat as a custard. This makes 6 - ½ cup servings at 3.5 carbs per

serving but I give her smaller portions.

FOR CHOCOLATE ICE CREAM

1 recipe Basic Ice Cream Custard (above)

½ cup unsweetened cocoa

2 pkts. Sugar substitute

2 Tbl. No-cal chocolate syrup (I use Atkins brand from General

Nutrition Store)

2 Tbl. Sugar-free Jello Chocolate Instant Pudding powder

Whisk cocoa into the cooled custard till smooth. Whisk in remaining

ingred. Cool to room temperature. Place ice cream into ice cream

maker. Churn according to manufacturers directions. This contains

7.4 carbs per ½ cup serving. I usually make these into suckers for

Hannah with molds from Walmart. She will eat one sucker as a snack

and they are very small so I would guess that it contains 1 carb per

sucker. You must keep these in the freezer though!!

FOR VANILLA ICE CREAM

1 basic custard recipe

1 Tbl. imitation vanilla

2 Tbl. Sugar-free Jello Vanilla Instant Pudding Powder

Prepare custard and while it is cooling whisk in vanilla and pudding

powder. Cool to room temp and place ice cream into ice cream maker.

Churn according to manufacturers directions. This contains 5.4

carbs per ½ cup serving and I also make these into suckers for her.

Freeze.

JUST A NOTE - IF YOU DO USE THIS AS ICE CREAM IT WILL BE ROCK HARD

SO YOU HAVE TO LET IT SET OUT BEFORE SERVING. I READ THAT THE

HARDNESS IS DUE TO USING ARTIFICIAL SWEETNERS. I would also just

keep in the frige and use as pudding.

FUDGESICLES (Got the following ones on-line. There are tons of low-

carb recipes on the net)

1 package sugar free-fat free instant pudding - chocolate (Jello

brand has less carbs than Royal)

1/4 cup Splenda (I can get Splenda granular at WalMart now)

1 ½ cup heavy whipping cream

½ cup water

Put all in mixer and whip on high till thickened. Pour into popcycle

trays and freeze. (This really splatters so I put a towel over my

mixer while mixing!) You can use any flavor pudding your child

likes. Sometimes I use vanilla and put some 0-carb chocolate chips

(speciality order through www. netrition.com or maybe you could

break up a low carb bar that Walmart sells. They have so many

products now and when Hannah started the diet back in 2000, you

could only get stuff on-line!) in with it and she loves that. I am

able to make this recipe into 10 popcycles for her they contain 2.5

carbs each. (I got perfect popcycle trays at my local dollar store,

but I know that they are seasonal. Don't order Tupperware ones, they

are $15 a tray!)

Chocolate Peanut Butter Mousse

*2 cups heavy cream

*1 pkg. chocolate instant/sugar free Jello

*2 Tablespoons peanut butter natural, unsweetened (I get Smuckers

NATURAL at my grocery store)

(**When you first buy a jar, you must dump it all into a large bowl

and stir the oil and peanut butter together , then put back into the

jar and keep it in the frige.)

Simply put all ingredients in a blender and mix for about 30

seconds. Makes about 4 servings and each serving has a little less

than 5 carbs!! Tastes GREAT! Tip: put peanut butter in the micro for

a few seconds before blending so it's not too thick for the blender

to mix. I make my servings smaller so she has less carbs.

Deep Fried Mozzarella Cheese Sticks (REALLY GOOD)

1 lb. chunk of Mozzarella Cheese

3 eggs

Spices (garlic, oregano, pepper, salt)

Grated parmesean cheese

Make sure cheese is refrigerated, very cold. Cut cheese into sticks,

about 3/4 inch thick. Dip sticks of

cheese into egg, then coat in a parmesean & spices mixture. Make

sure the sticks are well coated. Chill in freezer for 15 minutes.

Deep fry in oil for 3-4 minutes. Salt, and serve. Very good snack,

even non-dieters love them! Option: Freeze extra sticks for

snacking convenience

CHICKEN TENDERS (EVEN BETTER!!)

Using the above cheese stick recipe I make chicken tenders for

Hannah. I have found that broiling boneless chicken breast works

best. After broiled and cooled cut into small sticks. Dip in egg,

then in parmesean cheese mixed with the spices. Place on a lined

cookie sheet and freeze. I deep fry three of these as a meal for her

and give her about 1 Tbl. Ragu pizza quick sauce to dip them in.

Peanut Clusters

1 oz. unsweetened bakers chocolate

2 Tbsp. butter

2 Tbsp. heavy cream

1/2 tsp. vanilla

5 pkgs. Equal ( I use Splenda that I get from WalMart - and I just

saw some at Sam's Club)

2 oz. peanuts (about 80)

Melt chocolate and butter together in a double boiler do not

overheat. Stir in cream, vanilla and sweetener. Mix well until

smooth. Stir in peanuts. Drop by spoonfuls onto a plate and chill.

Store in refrigerator. Total carbohydrates: 28 carbs 9 servings at

3g each

CHOCOLATE COCONUT GLOBS

1 oz. unsweetened baker's chocolate

2 Tbsp. butter

2 tbsp. heavy cream

1/2 tsp. vanilla

5 pkgs. Equal - do not use the spoonable kind

1/3 cup shredded coconut - UNSWEETENED

1 oz. Almonds

Melt butter and chocolate together, mix well. Add in vanilla, heavy

cream, and sugar substitute, mix until smooth. Add in coconut and

once again, mix well. Drop by spoonfuls onto a plate. Put almonds on

a plate, spaced evenly. Pour a spoonful of chocolate mixture on each

almond. Chill for at least an hour before eating so you can pick

them up.

" Ziploc " Vanilla Ice Cream

1 tablespoon sugar substitute

1/2 teaspoon vanilla imitation

1/2 cup heavy cream

6 tablespoons salt

3 cups ice

1 sandwich sized ziploc bag 1 gallon sized ziploc bag

In sandwich sized Ziploc (I used a quart size) combine the sugar

substitute, vanilla , and heavy cream. Seal the bag and shake

slightly to mix ingredients. In the gallon sized ziploc bag, add 3

cups of ice (or fill half the bag with ice) and add 6 tablespoons of

table salt. Place the sealed sandwich sized bag into the gallon bag

and seal the gallon bag. Shake the entire contents for at least 4

minutes (longer for harder ice cream). Once desired hardness has

been achieved remove smaller bag and rinse thoroughly with cold

water (if you miss this step you may wind up with salty ice cream)

This recipe makes about 1/2 cup of ice cream with a total of 5 grams

carbohydrates. This is fun and Hannah loves shaking it up!!

CHOCOLATE FUDGE

1 Pkg. Sugar-free Jello chocolate instant pudding

2 - 4 pkts. Sugar substitute

½ cup heavy whipping cream

1 Tbl. No-cal chocolate syrup

3 heaping tablespoons chunky style, sugar-free natural peanut butter

Mix all ingredients together except the peanut butter. Place over

low heat and add peanut butter. Heat until p.b. melts. Stir until

well blended.

Spray a small baking pan with Pam. Spoon mixture into pan.

Refrigerate until firm. Slice into at least 15 squares. This

contains 3.8 carbs per square.

HOT CHOCOLATE

1/3 cup heavy whipping cream

2/3 cups water

1 tsp. unsweetened cocoa

1 pkt. sugar substitute

½ tsp. imitation vanilla

Place all ingredients in saucepan. Heat, stirring constantly. I make

this into two servings for her. Contains 2.5 carbs in each portion.

Cookies - I just got this recipe on-line the other day and made it.

Hannah loved it. I poured mine into a 9 " round cake pan. Next time I

will make them into mini muffins because they are more cake like

than cookie like. Also, gave her some zero-carb sugar free Twist

chocolate spread (from www.netrition) to use for icing!!

3 eggs

4 T. veg. oil

1/4 c. butter

3/4 c. splenda

1 t. baking powder

1/8 t. salt

3/4 t. almond extract

3/4 c. almond flour

1 t. vanilla extract

Preheat oven 450 degrees. Mix all ingred. Spray 11x15

cookie sheet. Pour mixture into pan, bake 10 min.

Cut into squares.

This made 15 cookies less than 2 carbs/cookie.

I buy in large orders from www.netrition.com because they sell low-

carb products. I recently ordered Atkins peanutbutter cups from

there and she just loves them. I use many of his products because

she is able to tolerate cheating on her diet. I use the pancake mix,

zero-carb choc. Chips, and Atkins syrup. So she will have one choc.

Chip pancake for breakfast and a piece of apple and her cream.

Atkins Advantage bars are good. Buy only one at a time till you find

one your child likes. She will only eat choc. Coconut!! I cut them

into ¼'s so they go further.

I'd be happy to give you more ideas. Let me know Gail

" The Ketogenic Diet....a realistic treatment option, NOT just a last

resort! "

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