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As the low carb diet continues to create a booming impact to its dieters, the low carb diet arena then began to produce after the exciting six-part series of frozen desserts, and included in this food trend is the making of the reduced sugar and low carb ice creams.

Speaking of low carb ice cream, there are some low carb ice creams that can not be technically called “low carb ice cream” due to their cream contents, however, they are still low carb ice cream alike. Fortunately, the ice cream companies are now working hard to provide the ice cream consumers with frozen desserts that have reduced sugar contents, which ultimately reduce the products’ calorie and carbohydrate contents.

And one of the good news that accompanied the production of the low carb ice cream is that most of the reduced sugar desserts really taste yummy. However, there are some studies which noted that reduced sugar does not eventually mean the treat is low in fat. But despite that possibility for the low carb ice cream, there are still some frozen desserts that are both low in fat and carbohydrates.

It is as well interesting to know that many studies about the low carb ice cream have considered that only half a cup of the low carb ice cream is a reasonable serving. However, it is still considerable that even if an ice cream carton trumpets that has low sugar or calorie levels, or has no added sugar, or even has low carbohydrates, they might have probably fat contents that would contribute a bad effect.

So if you are one of those who love low carb ice creams, following are several low carb ice creams that are best recommended for family preference.

One of the noted best recommended low carb ice cream is the Edy’s No Sugar Added Triple Chocolate low carb ice cream. Many who have tasted this low carb frozen dessert have considered it as low in fat, low in sugar, and tastes so yummy. And in fact, there are fudge sauce swirls in this chocolate ice cream.

And also of great interest is the Vanilla Ice Cream that can really be considered as a low carb ice cream for the fact that it contains a lower carbohydrates count for two carbohydrates per serving. This particular low carb frozen dessert is made by these ingredients: five egg yolks, a cup of Splenda, 1 and cups of heavy cream that is whipped.

All of these mentioned low carb ice creams are really considered as nice favorite treats. So you can keep yourself and slim down with these low carb frozen desserts.

Joan Winthorp is a fitness and nutrition expert. If you ever wanted to know if the Low-Carb-Diet works or does not - than the website at www.low-carb-diet-secrets.com was written just for you.

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There are many ways to cook the “Fu Rong” of the Shrimp Ball Fu Rong dish in different places. People generally use the traditional cooking methods from Beijing and Jiangsu cuisines which is well known for being fastidious about making this dish look white and tender. The dish resembles hibiscus rising out of water (Fu Rong out of water) after it is freshly and beautifully cooked. The colorful embellishment is gorgeous, and the taste is scrumptious.

Ingredients:

a) For step 1-2:

• 600g (21oz.) shrimps
• 1 tablespoon cooking wine
• 1 tablespoon salt
• 100g (3.5oz.) pork fat
• 1 tablespoon cornstarch
• 1 egg white

b) For step 3-8:

• 1 slice ham (optional)
• parsley (optional)
• 50g (1.8 oz.) chicken fillet
• 1 tablespoon cornstarch
• 1 cup (200cc) soup stock
• 2 egg whites
• 1 teaspoon salt
• 1 tablespoon cooking wine
• dash of monosodium glutamate
• 2 cups soup stock (for step 6)

Method:

1. Clean and shell shrimps. Remove black veins. Mince. Mince pork fat.
2. Mix and season. Add cornstarch and egg white. Mix well. Set aside.
3. Remove tendon from chicken fillet and grind.
4. Add cornstarch diluted with water and soup stock gradually to chicken
5. Beat egg whites. Blend with chicken
6. Form shrimp into balls and drops in boiling soup stock. Cook over medium heat. Remove scum.
7. Add seasons. Add chicken mixture.
8. Stir gently with wire whip. Remove from heat when color turns white.

Cooking time: 50 minutes

Nutritional information:
Each serving provides:
Calories: 119
Protein: 18.5g

Note: You may freely republish this recipe as long as author bio and active hyperlinks are kept intact. Thank you.

Jacklyn Chen - Webmaster of news-blogs.com. She is a full time mom who works very hard to make living with multiple web sites. For gifts and shopping, visit holidays.news-blogs.com

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Fresh fruit desserts can be more than just diced fruit in a
bowl. By mixing fresh fruit with lime and making a fresh fruit
Pico de Gallo dessert goes from the hum drum ordinary to a spicy
sweet treat.

The cayenne whipped cream is a zesty way to top this
southwestern flavored fresh fruit dessert. Fresh fruit Pico de
Gallo with Cayenne Whipped Cream is a perfect end to a
traditional Mexican style meal. If you are looking for a twist
that the kids will like scoop vanilla ice cream in a bowl and
top the ice cream with fresh fruit Pico de Gallo with cayenne
whipped cream.

Fresh Fruit Pico de Gallo with Cayenne Whipped Cream

4 Cups Ripe Mellon, use melon of your choice

1 Can Pineapple Chunks, drained

1 Cup Jicama, cut into bite size cubes

1 Cucumber, peeled and cut into bite size cubes

1 Lime, juice of 1 lime

2 Cups Whipped Cream

tsp Cayenne Pepper

Combine and stir together the first five ingredients. Chill
thoroughly.

Whip together the whipped cream and cayenne pepper.

Serve in chilled martini glasses. Spoon the fruit mix into the
bottom of the glass and place a large spoon full of whipped
cream atop each glass. For added color place two to three fresh
mint leaves on the edge of the chilled martini glass.

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Times have sure changed since Seven Sea’s Italian Dressing and Wishbone’s Green Goddess sat on every store shelf as salad dressing staples. Remember when we thought “Original Ranch” was a vast improvement for our salad dressing repertoire, and store bought bacon bits were a hit? Then packaged spring mixed greens became available, and pine nuts were considered healthy and… just a moment; you still buy bottled salad dressings?

Our quest for “lighter fare” and “healthy greens” in our diet, has led us down a daunting path, searching for that elusive ‘healthy salad dressing.’ Low carbs, low cholesterol, and “healthy for all that ails you,” has become a must. So what is it, that we should, (or better yet) ‘are allowed’ to put on top of our salad that’s good for you?

Today we walk down the salad dressing aisle in a gourmet food store and behold the gourmet condiments from floor to eye level. Organic spreads, sauces, and accoutrements. Wine vinegars, infused oils, and herb flavored vinaigrettes. Some endorsed by celebrities. Some seen on TV. Some made by celebrities, (yeah, right). Some made on a distant island, in some strange sounding place. (We move on a step further.) We shake our head at Modena consortium, imported Spanish, and California Napa Balsamic vinegars. A huge question mark appears over our heads as we gaze at Aceto, Traditionale, aged, and Special Blends. We mutter, “What hath God Wrought?” Inventor, Alexander Graham Bell, couldn’t have verbalized our incredulous thoughts more accurately.

A simple oil and vinegar salad dressing, why is the degree of difficulty exponential? It needn’t be. A simple vinaigrette dressing recipe can be made easily, from simple ingredients, be healthy for you, and actually taste great.

The key ingredients in a vinaigrette dressing, is a traditionale aged balsamic vinegar, and an excellent olive oil. You don’t have to spend a fortune for the balsamic either. Two very good balsamic vinegars that are very reasonably priced, are Caroliva Reserve balsamic and Masserie di Sant’Eramo balsamic. (Those other vinegars that are under $8, …don’t bother).

Your balsamic vinaigrette dressing will go great with other dishes besides a salad, too. A balsamic vinaigrette is outstanding with fresh lobster and scallops, artichokes and asparagus. A balsamic dressing also goes well with fresh sliced tomatoes or steamed vegetables and greens.

A balsamic dressing recipe can be altered to your individual taste. The normal proportions for a balsamic vinaigrette dressing are one part balsamic vinegar to three parts olive oil, with seasoning of salt, pepper and Dijon mustard. A rule of thumb is one teaspoonful of mustard for every half cup of salad dressing. The flavor of balsamic vinegar is rich and intense, and with a delicate olive oil you may want to use proportions of one part vinegar to four or five of olive oil. Other herbs and spices will enhance a balsamic vinaigrette, such as chives and sage. Even a bit of finely grated fresh ginger root will add zest to your dressing. It is all a question of how you want your finished dressing to taste.

Simple Balsamic Vinaigrette Dressing Recipe (that you can make yourself)

INGREDIENTS

3 tablespoons aged balsamic vinegar
 1 teaspoon Dijon mustard
 1 garlic clove, peeled and crushed through a garlic press
 3/4 cup extra-virgin olive oil
 Salt and freshly ground pepper, to taste

Use a blender to mix the ingredients. It will produce a thicker vinaigrette dressing. One serving will equal 2 to 3 tablespoons of dressing. One cup should easily be enough for 6 to 8 servings of mixed green salad. Refrigerate and store in a covered container. Whisk well before serving.

James Zeller writes for gourmet related websites and blogs. Here is a selection of unique oil and vinegar condiments that he found, and a creative collection of culinary gourmet gifts.

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