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Eating History - The Way to a Viking's Heart is Through his Stomach
Food history has always interested me. We can learn a lot about our present eating habits from what our ancestors ate. I've read up on the subject and I've even hosted a few parties serving period foods. Today we'll talk about the Vikings. With the...
Food As Medicine - The Tasty Approach To Better Health
Annemarie Colbin, in her book, Food and Healing, presents a chapter on altering diet to combat specific conditions. Her recommendations are based on her own experience as a student of macrobiotics and health food, and a teacher of natural healing...
How to Carve a Turkey
To someone who is just learning to cook, this topic may seem like one of the hardest meals you will ever have to prepare. Needless to say, if you’re having a turkey there’s usually company involved which means a number of hungry people are relying...
Italian Prosciutto and Cantaloupe Appetizer
Italian prosciutto and cantaloupe appetizer is an easy and
delightful beginning to any meal. The delicate salty flavor of
prosciutto balances the sweet and juicy cantaloupe to create a
taste pleasing appetizer.
This traditional Italian...
Like An Extra Virgin!
I’m talking, of course, about extra-virgin olive oil!
Not many people would disagree with the assertion that olive oil is the very basis and hallmark of southern French cuisine. It’s used everywhere: in aioli and pistou, in tapénade and...
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Everyday Low-Carb Desserts
Anyone who is trying to maintain a low-carb diet knows that it can be a challenge when it comes to treats and desserts. Cakes, pies and cookies are all off limits, which makes them all the more tempting. Everyday Low-Carb Desserts can show you how you can have your diet and eat well at dessert too!
 Where other cookbooks fall behind in the dessert offerings, this one pulls up the slack and surges ahead with recipes for your sweet-tooth's every desire. The 120 mouth watering offerings are split among several categories: Cakes and Cheesecakes; Pies and Tarts; Cookies and Bars; Chocolate Creations; Puddings, Custards, Trifles and More; Frozen Desserts; Fruit Desserts; Seasonal Specialties; The Extras.
The photo center spread will certainly inspire and encourage you. Such offerings as Tiramisu, Raspberry-White Chocolate Trifle and even Cinnamon Truffles a beautifully displayed and quite mouth watering.
The book also covers the basics about low-carb desserts, offers tips and tricks for measurings, equivalents and conversions and even sources for low-carb dessert ingredients and other tips and techniques you will need. Each recipe even includes the expected cooking and prep time as well as nutritional content listing calories, protein, net carbs, fat, cholesterol and sodium.
Enjoy this seasonal recipe:
Easy Easter Mosaic Gelatin
Estimated Preparation Time: 10 minutes (plus at least 5 hours chilling time)
Cook Time: none
Servings:
6
Featuring easter colours and a light lemon flavour, this gelatin mold will complement any holiday diner.- Cooking Spray
- 2 3 ounce packages sugar-free lemon gelatin
- 3/4 cup sour cream
- 1/4 cup nondairy whipped topping
- 1 1/2 cups multicoloured, fruit-flavoured miniature marshmallows
Lightly spray a 4 cup gelatin mold with cooking spray; set aside. In a medium mixing bowl, combine 1 1/2 cups boiling water with both packages of lemon gelatin; stir 1 minute. Add 3/4 cup cold water and stire another 2 minutes, or until the gelatin is completely dissolved. Refrigerate in the mixing bowl for 2 hours, or until gelatin becomes thick but not set. (Test by putting 1 miniature marshmallow into the bowl and stirring it in. If the marshmallow doesn't float, the gelatin is ready.)
Stir in the miniature marshmallows, then spoon the mixture into the prepared gelatin mold. Refrigerate at least 3 more hours, or until gelatin is completely set and firm.
To unmold the gelatin, dip the pan into a large bowlful of warm water until the water comes halfway up the sides of the mold; hold 20 seconds. (Be careful not to get any water onto the gelatin.) Remove the mold from water and place a serving platter over the top of the mold, then invert the gelatin onto the plate. Shake gently to loosen the gelatin from the mold, then invert the gelatin onto the plate. Shake gently to loosen the gelatin from the mold. If it doesn't come out easily, repeat the dipping process for another 10 seconds and try again. Cut gelatin into six portions and serve.
Approximate Nutritional Content:
Calories: 121, Protein: 3g, Net Carbs: 12g, Fat: 7g, Cholesterol: 13mg, Sodium: 100mg
About the Author
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