looking for recipe

[e||ement]

Hiya
I'm looking for a low-carb (or low-carb version) recipe for a traditional Mexican dessert.
Anyone?

[Granny Shanny]

What exactly? Like a flan? Fried plantains?

[e||ement]

anything that's good ;-)

or a few different ideas.

something that's not too tough on blood sugar though.

[foxl]

I make fake "sopapillas," using low-carb tortillas, butter, cream cheese and splenda/cinnamon.

Melt 1 TBS butter in pan, add 1 tsp splenda and 1.4 tsp cinnamon. Fry tortilla in this and turn over. Spread cream cheese on top and when second side is done, roll up.

I suspect there are more elegant ways of doing this, mine looked artless ... but it tasted good!

[foxl]

Or you can just do the cinnamon-sugar walnuts --

I do 2 oz walnuts, sauteed in 1 T butter, 1 packet splenda and 1/2 tsp cinnamon ... yummy. But again somewhat artless.

[Granny Shanny]

Fried bananas (plantains) are resistant starch, so would be easy to fix & easy on BG.

Just get the absolute greenest bananas you can find - so green you can't peel them, but have to cut the peels off.

Slice them in half once lengthwise & then in half crosswise.

Fry them in butter until golden; then add some cream, splenda, orange flavoring and/or orange zest and simmer for about 10 minutes.

[e||ement]

awesome! maybe i can do sopapillas and sprinkle them with the walnuts! LOL

the plantains sound awesome too!

now, for the truth: can you REALLY taste the splenda or does it just taste sweet?

i'm not a big fan of sweeteners myself...i find the after taste appalling!

[Granny Shanny]

If you've had any luck with agave syrup, a little of that goes a long way. It will still spike me if I get carried away, but it's so sweet, you don't need much & there's no aftertaste - it's completely natural.

[e||ement]

i haven't tried agave syrup, but i might...

before D, i used to use brown rice syrup, which has a lovely rich but not too sweet taste... but i haven't tested it out on my BS yet...

those recipes do sound delicious though!

[plattb1]

How about Mexican wedding cookies?

Mexican Wedding Cookies

Ingredients:
8 tablespoons (1 stick) butter, softened
1/3 cup Splenda
1 teaspoon vanilla
1 teaspoon grated orange zest
1/2 cup vital wheat gluten flour
1/2 cup oat flour
1/4 cup whey protein powder
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup pine nuts, toasted, ground (or toasted ground pecans)
1 cup powdered (Steel's) Nature Sweet

Preheat oven to 350°F.
Beat butter, 1/3 cup Splenda, vanilla and orange zest in medium bowl until fluffy. Mix in combined flours (gluten, oat & whey), salt and cinnamon. Mix in pine nuts or pecans. Refrigerate dough until firm, 2 to 3 hours. Roll dough into crescent or round shapes, using about 2 rounded teaspoons of dough for each.

Place 1 inch apart on lightly greased (PAM) cookie sheets. Bake cookies until lightly browned, 8 to 12 minutes. Do not overbake. Roll warm cookies in powdered Steel's Nature Sweet and cool on wire racks. Makes about 2 dozen.

Approximately 1 carb gram per cookie.

[Chef Barrae]

How about a refreshing granita? I served it with a very aurthentic Mexican meal and used cantalope to flavor it. It was a wonderful dessert and palate cleanser after having a meal of Chicken and Yellow Rice Wraps with Roasted Chile Peppers and a Oaxacan Style Mole Sauce. It hit the spot. It's posted on my blog and indexed as a dessert.