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Pastimes : Crazy Fools Low-Carb Blog -- Ignore unavailable to you. Want to Upgrade?

To: ms.smartest.person who wrote (41)	10/25/2004 7:12:34 PM
From: ms.smartest.person	Respond to of 55

Today's Menu - I really miss having citrus at breakfast. In a week or two I will add a small serving of grapefruit sections, found in the produce department at my market. The sections must be in their own juice, rather than in lightly sweetened syrup. Breakfast 2 fried eggs 4 slices bacon 2 slices low carb bread (5g/slice) 2 tsp butter 1 cup coffee Lunch Salad: 1/2 cup spring mix 3 cherry tomatoes 2 mushrooms, sliced 2 T Danish blue cheese, crumbled 1 T Wishbone Italian dressing (2T=3g carbs) Dinner 12 Shrimp with 2 T cocktail sauce 5 Asparagus spears 1 slice Almond Flour Pound Cake* I was running late tonight. Dinner was originally planned to be ham steak, broccoli but instead I grabbed some on my emergency l-c foods out of the fridge. I try to never miss breakfast and deviate from my planned menu. This afternoon I tried baking with almond flour. My first attempt was Almond flour Pound Cake and it was tonight's dessert. (I hope it freezes well.) I made my own almond flour. trulylowcarb.com *Almond Flour Pound Cake Yield: 12 servings 1 cup butter, at room temperature 1 cup Splenda, bulk - not packets 5 eggs 1/3 cup sour cream 2 cups almond flour 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon ginger 1/2 teaspoon allspice 1 teaspoon vanilla butter nut extract Note: This is the best LC dessert I have tried. The sour cream adds moistness and helps keep the cake together. I did not have ginger or vanilla butter nut extract, so I skipped the ginger and substituted almond extract. Cream butter and Splenda well. Add eggs, one at a time beating after each addition. Mix flour with baking powder and spices and add to egg mixture a little at a time wile beating. Add sour cream and vanilla butter nut extract. Pour into a greased 8-inch cake pan and bake at 350 degrees F for 50 to 55 minutes Serve with SF cherry or apple pie filling and whipped cream. Per Serving: 187 Cal (82% from Fat, 6% from Protein, 11% from Carb); 3 g Protein; 19 g Tot Fat; 6 g Carb; 0 g Fiber; 71 mg Calcium; 1 mg Iron; 271 mg Sodium; 147 mg Cholesterol recipegoldmine.com