Lainie-brownies was [Sca-cooks] Cnn cilantro story

[Elaine Koogler]

I guess it depends on which lo-carb diet you're on. On South Beach, you 
can eat limited quantities of whole-wheat flour. Could you use regular 
cocoa with no sugar added for the dutched cocoa? I also have a killer 
brownie recipe...I'll take a look at it and see what could be substituted.

Kiri

Sue Clemenger wrote:

> Still has a cup of (wheat) flour and a cup of dutched cocoa in it, in 
> addition to the pound or so of chocolate chips (some of which get 
> melted). I don't know what the respective carbs are for those, as 
> carbs aren't something I watch.
> You probably *could* make them gluten-free, though. I have friends who 
> do low-gluten foods, and one of them's got a pretty good brownie recipe.
> I don't know enough about the chemistry of cooking to have any idea 
> how a sugar substitute would work--splenda would probably do better 
> than Stevia, but that's just a guess.
> --maire, who can eat them just as they are, but who has to remind 
> herself that a serving is *one*, and that sequential servings aren't 
> fooling anyone!
>
> Elaine Koogler wrote:
>
>> But you can substitute stevia or Splenda for the sugar...and if you 
>> use bittersweet chocolate, it will be very low carb...our South Beach 
>> book has, for phase 2, recipes for chocolate covered strawberries and 
>> pistachio bark...both made with bittersweet chocolate.
>>
>> Kiri
>>
>
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>

-- 
Learning is a lifetime journey…growing older merely adds experience to 
knowledge and wisdom to curiosity.
					-- C.E. Lawrence