Low Carb Desserts - Finding Alternatives For Your Favorite Foods on a Low Carb Diet, Part 2

Low carb desserts are some of the biggest guns in the arsenal of carbohydrate restrictive dieters, as we have seen in the first part of this series on acceptable substitutes for "bad" high carbohydrate favorite foods.

The key to sticking to any weight loss plan is not viewing it as a diet, but as a lifestyle change, and the Atkins, South Beach, Caveman and other carbohydrate restrictive diets can easily be transformed into a new way of eating that is satisfying and slimming. This is because carbohydrates can be added or subtracted with ease and practically without being noticed by your tummy.

Desserts Food

The closer your get to your target weight, the more healthy carbs you can add to your menu, but low carb desserts can always remain a mainstay.

Here are some more lower carb substitutions for your carbohydrate-crammed favorite foods:

BREAD: For man, bread has always been the staff of life, and wheat is the source of many staples in our diet. It provides buns for our burgers, a crust for our pizzas, the core of our cookies, cakes and breads. Unfortunately, it is crammed with carbohydrates, and we make it even worse by removing the fiber and turning into a processed food that ends up on our hips. Luckily, these days there are many acceptable low carb breads and substitutes for wheat flour. Admittedly, none of them are as satisfying as the real deal we all love, but we are getting closer and closer with bakeries that make low carb breads of many kinds and low carb tortillas. If you are ambitious, you can try making your own bread out of almond flour or other non-traditional flours.

PASTA: Like bread, pasta has become a real staple to the American diet, but just think about it: when you have a great pasta recipe, no one remembers the noodles - it's the sauce that makes the dish. Fortunately, most of the toppings are meat, cheese and veggies, all allowable foods for low carb dieters! Now there are some purists out there who love pasta with just a little butter or olive oil, but the majority of us can concentrate on putting those tasty carb-friendly toppings on alternatives - pseudo pasta, surrogate spaghetti and mock macaroni, if you will. One is even named spaghetti squash for its stringy innards. Zucchini is also good, and cut into strips makes a mean mac and cheese. Want a lasagna look-alike and taste-alike? Eggplant is your answer! Cut them into thin slices to sub for wide lasagna noodles and go to town! And now, there are soy noodles and pasta made from low-carb flours.

RICE: Another staple is rice, which like pasta is often used as the basis for a dish. To replace rice, chop cauliflower florets in a food processor into rice-sized pieces, then microwave them without adding water. They will come out light and fluffy and ready to be used in all your favorite rice recipes.

POTATOES: Once again, it's cauliflower to the rescue as a popular potato substitute for low carb dieters. Simply puree fiber-packed cauliflower until it is smooth and creamy, just like mashed potatoes, and you can even add high-quality butter and even a little heavy cream and water to give it a rich, satisfying taste. Best of all, some of your favorite potato toppings like sour cream, cheese and bacon are all part of the low carb diet!

Low Carb Desserts - Finding Alternatives For Your Favorite Foods on a Low Carb Diet, Part 2

Chocoholic and low carb desserts fanatic Kim Humphreys loves to share ideas, recipes and information at Low-Carb-Desserts.com. And the sharing goes both ways!

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Mangiare E Bere in Abbondanza - Browse Wine and Food Specialty Shops in RI's Little Italy

The gateway arch with La Pigna (The Pine Cone) suspended from its center, overlooking Atwells Avenue, greets visitors from near and far. This traditional Italian symbol of welcome, abundance, and quality has become synonymous with Federal Hill, one of Providence's neighborhoods best known for its Italian-American community and predominant restaurants, wine, and food specialty shops. During the first two decades of the 20th century, an influx of Italian-Americans immigrated into the area, making it the city's informal "Little Italy." During the 34-year period from 1898 to 1932, more than 54,000 Italian immigrants arrived at the port of Providence with the majority of them settling on Federal Hill, a 300 acre land mass that stands high above Rhode Island's capital city.

Though the population of Federal Hill is more diverse today, it still remains a traditional center for the city's Italian-American community. Providence's annual Columbus Day parade marches along Atwells Avenue. Let's pick up the pace and loosen our belt for a tour of wine and food specialty shops within walking distance along and off of Atwells Avenue.

Scialo Bros. Bakery (257 Atwells Avenue): In 1916, when Luigi Scialo and his brother arrived from the Italian province of Pomigliano d'Arco, they established the bakery in the heart of an Italian neighborhood. In the 1920's Luigi became the sole proprietor and ran the business with the help of his family for the next seven decades until his death in 1993 at the age of 103. Since 1993, the Scialo Bakery tradition has been carried on by Luigi's daughters, Lois (Scialo) Ellis and Carol (Scialo) Gaeta. All products are made from scratch on the premises in brick ovens that date back to the 1920's. They do not buy any frozen or pre-prepared breads or desserts.

Gasbarro's Wines (361 Atwells Avenue): Established in 1898 by Antonio Gasbarro as Gasbarro's Liquors on Knight Street in the capital city, he moved the operation down the road to 481 Atwells Avenue where it prevailed for 70 years. During Prohibition, Gasbarro's was a malt and hop merchant as well as a retailer of wine making equipment. Progressing from selling whiskey and bourbon out of the barrel and a half dozen homemade wines, today the store has 2,300 products to sell, including 1,800 different brands of wine. Complimenting their Italian wine selection of over 900 labels, more than 450 Californian wines are featured, constituting over 80 % of their sales. A highway relocation project in 1973 forced the store to move a few blocks to its present location. Now In its fourth generation of proprietors, since 2009, the store front includes a new tasting area. The "Table for Ten" experience provides a private setting for wine education after store hours, and is customized to fit tastes and budget.

Antonelli's Poultry (62 De Pasquale Avenue) - The only store that kills and processes poultry while the customer waits, this 148-year old butcher shop is not for the squeamish. "Fresh" is the operative word when it comes to eggs, rabbits, and fowl - chickens, ducks, partridges, and geese. You can go into the back room and check out the live rabbits in their cages or poultry in their coops. Should you choose a bird for slaughter, the butchers will make a quick slice through the neck, drain the blood, and steep it in hot water, and pluck while you take a gander.

Costantino's Venda Ravioli (265 Atwells Avenue) - Offering more than 150 kinds of fresh and frozen pasta in the Old World tradition since the 1930s: jumbo stuffed shells, manicotti, tri-colored egg noodles, tortellini, tortelloni, agnolotti, angel hair and lobster ravioli; Italian meats and gourmet food too! Originally a tiny storefront, Venda Ravioli was purchased in 1972 by Alan Costantino. Over the past three decades, the operation has quadrupled in size, necessitating a move to its current location in 2001, and flourishing as one of the most respected Italian food emporiums in the Northeast. The glassed-in, state-of-the-art kitchen with its marble counter affords guests a glimpse of Chef Salvatore Cefaliello and his staff in action. The cafe offers 30 seats inside, 6 at the espresso bar, and 40 outdoors during warm weather. Their website features an on-line store.

Tony's Colonial Market (311 Atwells Avenue) - Since 1952, Tony's has provided discriminate shoppers with the finest imported and domestic Italian foods. Quality meats and cheeses, imported olive oils and vinegars, gourmet pasta products, antipasti, porcini mushrooms, Italian candies and confections, and freshly prepared foods can be purchased at their market or on-line. A cheesy fact - Tony's accepted delivery of a 610-lb. provolone in October 2000!

Pastiche (92 Spruce Street) - In 1983, Eileen Collins and Brandt Heckert started making desserts for local restaurants. Their dedication to "provide quality and consistency" is the heart and soul of their small shop. All desserts are made "in house" from scratch which you can nibble inside the intimate European style café. The building was erected in 1875 and seats 40 people. I can attest to the interior's cramped quarters as it's usually packed for desserts to go by the slice or whole. Then there are those of us who enjoy our desserts with a cup of tea or cappuccino by the warmth of the fireplace.

A digital or virtual tour of wine and food specialty shops along Atwells Avenue in the Federal Hill district of Providence is a cultural and culinary experience worth expanding your horizon and waistline. From points north of RI, take Route 95 South to Exit 21 (Atwells Avenue). From points south of RI, take Route 95 North to Exit 21 (Broadway). At the second light, take a left over the bridge on Atwells Avenue. A vast assortment of fine wines, breads, pastries, gourmet foods, meats, candies, confections, and decadent desserts is one mangiare e bere in abbondanza smothered with hospitality.

Eva Pasco - Author
UNDERLYING NOTES (238 pgs)

A Midlife Journey of Self-Discovery: Winding past Rhode Island's affluent coastal communities, prominent landmarks, cherished institutions, and olive oil spills of the underworld.

FREE EXCERPT (Chapters 1-3)/Convenient Ordering: eBook or Print

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How to Make a Creme De Menthe Angel Food Dessert Cake

Are you looking for a nice dessert cake that will impress your party guests? If so, I've got the perfect recipe for you. This Creme de Menthe Cake recipe has been a favorite in my family for the past 10 years. I enjoy making it all year long, but my favorite time of the year to make it is around the holidays.

This recipe does take some time to make, but it is well worth your efforts. It will serve 10-14 people depending on how big you cut your slices.

Desserts Food

Creme de Menthe Angel Food Dessert Cake
1 box white angel food cake mix
2 1/4 cups miniature marshmallows
1/2 cup milk
1/4 cup creme de menthe extract
1/4 teaspoon salt
6-10 drops green food coloring
2 cups whipping cream
1 ounce block unsweetened chocolate
1/4 teaspoon shortening

Bake cake as directed on the package; let completely cool. Remove from pan. Split cake to make 3 layers.

Tip: To split, mark side of cake with wooden picks and cut with a long, thin, serrated knife.

In a large saucepan, heat miniature marshmallows and milk together over medium heat for 5 minutes, stirring often, until marshmallows are melted. Remove pan from heat. Cool mixture to room temperature for 25 minutes or until thickened. Stir in the creme de menthe extract, salt and food coloring.

In a large bowl beat the whipping cream until stiff. Fold in the marshmallow mixture. Frost each layer of the cake with filling and then use remaining filling to frost the sides of the cake.

In a small saucepan, heat the unsweetened chocolate and shortening together until melted. Drizzle melted chocolate on top of the cake and around the edges, allowing it to drip down the sides. Refrigerate cake for 2 hours before serving.

How to Make a Creme De Menthe Angel Food Dessert Cake

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking, along with preserving her family's recipes. You can contact Shelly at: Web: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com.

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