Raspberry Parfait

[Gabriel Guzman]

This delicious and light dessert is perfect for a no-reason-treat or for those hot Summer days we're all anticipating. It's a variation of a Swedish dessert made with Lingonberries but if you can't find them, just use any berries or experiment with other types of fruits.

http://home.insightbb.com/~gguzman1/wsb/html/view.cgi-photo.html--SiteID-1858958.html

Ingredients (for the one you see in the picture):


4 eggs
3/4 cup Splenda
1 1/4 cup heavy whipping cream
3 tbsp Vodka (opttional but if you use it, "oh yeah babe"....;) )
1/2 to 1 1/2 cup raspberry puree (I pureed frozen unsweetened raspberries)


Preparation:


Whisk eggs and Splenda over simmering water until thick. Remove from heat and continue whisking until cold.
Whip cream. Stirr Vodka into raspberry puree and still into egg mixture.
Fold in cream.
Pour into a 6 cup round mold or loaf pan and freeze for at least 4 hours (preferably more)
Remove from freezer 15-30 minutes before serving. Dip into very hot water for ~30 seconds. Unmold and cut into serving pieces.
Garnish with anything you want! I used whipped cream and a drip of lingonberry jam for decoration.


I'll post the exact carb and protein counts later. I poured the mix in two loaf pans and we got 6 servings out of each. So for us, the carb count per serving is roughly 3 gr.

Enjoy!!

[Billie]

And I have to tell you this was so refreshing, it was like you were eating a sinfully delicious dessert without any guilt as the carb count is so low. Make sure you try it.

We going to experiment a bit more and come up with maybe a strawberry, kiwi or a mango dessert as well. Yum!

[SherryJ]

Gabe... went to your site... are you willing to share the other pic's recipes??? (I'm especially interested in the meatloaf...)

The raspberry parfait was BEAUTIFUL in it's presentation... as was all the rest!!! :)

Sherry

[Gabriel Guzman]

Gabe... went to your site... are you willing to share the other pic's recipes??? (I'm especially interested in the meatloaf...)


Yes I will. When I moved I had to let my earthlink account go as well and lost a cooking website I used to have. I'm now rebuilding it. I'm not completely happy with how the new one will look so I guess I'm going back to make a geocities-hosted one where I can add more stuff.

So, stay tuned! ;) Meatloaf recipe is coming!!


The raspberry parfait was BEAUTIFUL in it's presentation... as was all the rest!!! :)

Thanks Sherry! I turned out better than I thought and now, like Billie said, we'll experiment with other great carb-bargain fruits!

[SherryJ]

Hooray on two accounts, Gabe... the recipes are coming, AND you're sharing... thanks, my friend! :)

Sherry

[Belfrybat]

This looks wonderful. I'm going to make it with blackberries (my favourite berry). On you web page -- the meringe looks fab--also one of my favourites and I haven't been successful using AS. Recipe, please! Pretty please. :)

[Gabriel Guzman]

This looks wonderful. I'm going to make it with blackberries (my favourite berry). On you web page -- the meringe looks fab--also one of my favourites and I haven't been successful using AS. Recipe, please! Pretty please. :)

Although I experimented with 'low-carb' meringes, using Splenda instead of sugar and even combinations of Splenda and sugar, I have to say that it just didn't work, at least not for me. I decided that given the size of those (like the ones in the picture), I'll stick with the traditional recipe, only I won't eat a lot of them!:D

Anyway, here is the recipe, which is quite simple:

Ingredients:


2 egg whites
1/2 cup plus 1 tbsp of sugar
1/4 tsp cream of tartar
a touch of vanilla (optional)


Preparation:


In a bowl, add the egg whites to the cream of tartar and some of the sugar and start whisking over a sauce pan with water barely simmering.

Add the rest of the sugar slowly and kept whisking until the sugar dissolves. This takes about a minute or so.

Beat the mix with an electric mixer, using flat beaters and at full speed. I beat the meringue for two minutes on the double boiler and then put the bowl on the counter and continued beating for 3 more minutes. I've timed the beating and I get the right consistency with 4-5 minutes of beating.

I know I got the consistency I need when I dip the tip of a spatula to form a peak that doesn't drip. The taste at this point is like marshmellow. I use a decorating sleeve to pipe the meringe into different shapes, like the nests of the picture. I prefer to make nests because we can put fruit, chocolate or pretty much anything inside for a nice treat.

Dry the meringues for 2 1/2 hours at 210 F.


Now, just remember that these are absolutely not low-carb unless you have one or two. Of course, the more you make the more 'diluted' the amount of carbs in each. I manage to make 16-18 nests from each 2-egg white batch.

[Gaelen]

Now, just remember that these are absolutely not low-carb unless you have one or two. Of course, the more you make the more 'diluted' the amount of carbs in each. I manage to make 16-18 nests from each 2-egg white batch.

Gabe, if I'm reading the ingredient list correctly (1/2 plus 1 tablespoon of sugar...or 4 1/2 teaspoons of sugar), then the sugar is only 19g carbs, and that would put the entire recipe at maybe 20g carbs. If the recipe makes 16-18 meringue shells, each shell/nest only has a gram of carbohydrate. I'd say that completely qualifies as low carb, especially if you fill them with things like fruits, nuts, etc. I wouldn't eat the whole recipe, but a couple of the nests should certainly fit on plan, depending on the filling. ;)

[Billie]

I am not Gabe but I think he meant 1/2 cup plus the 1. He is teaching all day today so I didn't want anyone to do this wrong, I'll make sure he takes a look at it for corrections if they are needed. Even if the was 1/2 c, the little cute nests turned out to be about 18 or so to a batch so for a special occasion treat it wouldn't be awful.

[Gaelen]

Billie...no worries...the hardest part for me about posting a recipe is often proofreading it! I redid the calcs for the recipe in case it was 1/2 cup plus 1 Tbsp, and each shell would still only be a hair over 7g carbs...maybe not something to eat every day, but certainly well worth saving up for on a special day! ;)

[Gabriel Guzman]

Ooops... sorry...:o It is indeed 1/2 cup plus 1 tbsp of sugar. I corrected it now. Good to have more than one pair of eyes (mine) reading these!;)