THE Premier Low-Carb store .. .. AND Meeting Place

Sunday, September 28, 2014

MUENSTER CHICKEN AND HAM CASSEROLE

Before going in the oven

Out of the oven



MUENSTER CHICKEN AND HAM CASSEROLE

Incredibly easy, but also very tasty indeed!  I served this dish to my son, Jonathan, Yara and Oliver.  Even little Oliver enjoyed this.  He is a very picky eater....takes after his Mom, Yara. ;)  Seriously, though, it is difficult to feed some children.  However, Oliver would follow me into the kitchen and asked to help with all sorts of things - then he would be brave enough to sample some things before breakfast or dinner.  When I opened the refrigerator...he would be in there too!  LOL  Oliver is Yara's son and Jon's adopted son.  He is adorable and a clever little boy who is learning to speak English quickly.  He is Spanish-speaking.  I am still patiently waiting for more grandchildren.  I have two married sons.  I hear it's amazing to hold that little baby grandchild for the first time.  Everyone tells me this!   I do know this.  After my two beloved dogs, Happy and Smiley (adopted at 10 years old) died, I have felt a bit lost, but Jon and Yara's Chihuahua puppies have really helped me a lot.  I love them!  It is not the right time for us to have another dog, but as soon as we can, I would like another dog to love...maybe named, "Fluffy."  :)  Is that corny?  It will have to be a small dog, otherwise it might want to "eat" my grand-puppies who are so small. 

1 whole rotisserie chicken
6 slices (not super-thin) deli ham (6 oz; 180 g)
6 slices Muenster cheese (6 oz; 180 g) - not super thin
Condensed Cream of Mushroom Soup,  (Click for recipe)
  (you can leave the mushrooms out, if desired)
Cheese Crumb Topping:
1/cup grated Monterey Jack cheese (125 mL)
1/cup Gluten-Free Bake Mix 2, (75 mL)
  page___, OR almond flour/meal
2 tbsp butter, melted (30 mL)

Preheat the oven to 350°F (180°C).  Cut chicken up into bite-sized pieces.  Place in 9 x 13-inch (23 x 33 cm) glass or ceramic dish.  Cover with ham slices and then cheese slices.  Pour Condensed Cream of Mushroom Soup, page___ over all, making sure it gets to the chicken underneath.  Bake covered with foil 30 minutes.  Break up the Cheese Crumb Topping and sprinkle over casserole.  Bake another 15 minutes, or until hot and bubbly.

Cheese Crumb Topping:  In small bowl, combine Monterey Jack cheese, Gluten-Free Bake Mix, OR almond flour/meal and melted butter.  Sprinkle in 9-inch (23 cm) glass pie dish.  Bake separately in oven until golden brown.  It will crisp up as it cools.

Yield:  6 generous servings
1 serving
405.6 calories
28.0 g protein
31.3 g fat
0.0 g fiber
2.0 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 

Saturday, September 27, 2014

THE GREAT PUMPKIN LOAF





THE GREAT PUMPKIN LOAF

Pumpkin loaf has great appeal closer to Thanksgiving and Christmas. Here is one you can proudly present. Refrigerate this loaf and it is easy to get about 25 thin slices out of the loaf…still giving you great taste and satisfaction for a fraction of the carbs.  Of course, now you can have 2 slices!

4 oz regular cream cheese (125 g)
3 eggs
Liquid sweetener (sucralose or stevia) to equal 11/cups (300 mL)
  sugar
3/cup canned pumpkin (175 mL)
1/cup granulated erythritol (75 mL)
1/cup butter, melted (60 mL)
11/tsp unflavored gelatin (7 mL)
11/tsp vanilla extract (7 mL)
2 cups Gluten-Free Bake Mix 2, (500 mL)  Click for recipe!
1 tsp baking soda (5 mL)
1 tsp baking powder (5 mL)
1/tsp ground cloves, optional (2 mL)
1/tsp cinnamon (1 mL)
1/tsp salt (1 mL)
1/cup sugar-free chocolate chips, OR (125 mL)
  1/cup chopped walnuts (60 mL)

Preheat oven to 350°F (180°C).  In food processor, or bowl with electric mixer, process cream cheese.  Add eggs, liquid sweetener, pumpkin, erythritol, butter, unflavored gelatin and vanilla extract.

In medium bowl, combine Gluten-Free Bake Mix 2, baking soda, baking powder, ground cloves (if using), cinnamon and salt.  Stir to combine well.  Add to cream cheese mixture; process.  Stir in chocolate chips or walnuts.  Pour and scrape into 8 x 4-inch (20 x 10 cm) greased (use butter) nonstick loaf pan.*  Bake 1 hour and 20 minutes, or until knife inserted in center comes out mostly clean.  (First time I made this, I was worried it was too moist (in the end it was not at all too moist), so switched the oven off and left the loaf inside.  This loaf browns quickly, so after half an hour cover lightly with a sheet of foil.  Allow to cool on a wire rack. Loosen edges with knife and invert.


Helpful Hints:  *If you plan on making numerous low-carb loaves, investing in two 8 x 4-inch (20 x 10 cm) new, good nonstick loaf pans is a good idea.  Otherwise, if you have old pans, just line with foil or parchment paper (grease pan first) and leave the edges high.

Yield:  18 slices
Choc chips/walnuts
138.7/127.9 calories
4.2/4.4 g protein
10.5/10.3 g fat
0.2/0.3 g fiber
3.8/3.7 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  

Wednesday, September 24, 2014

RUM RAISIN SCONES WITH RUM BUTTER GLAZE



RUM RAISIN SCONES WITH RUM BUTTER GLAZE

These were so lovely. Ian and I finished them within 24 hours!  It's so good to have scones again!  It takes me back to my childhood and visits to Franschhoek Hotel in the Cape Province of South Africa, where my sister and I would sometimes be treated to scones. Here is a look at Franschhoek (CLICK).  I am rather surprised at how it has grown since I knew it, but then that is progress and it happens everywhere.

1 egg
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar 
1/3  cup butter, melted (75 ml)
1/cup granulated erythritol (60 mL)
2 tbsp cream, OR Low-Carb (30 mL)
  Milk, page___
11/tsp unflavored gelatin (7 mL)
1/tsp rum extract (1 mL)
21/cups Gluten-Free Bake Mix 2 (560 mL)  (Click for recipe)
2 tsp baking powder (10 mL)
1/tsp baking soda (1 mL)
11/tbsp raisins, snipped in half (22 mL)
Rum Butter Glaze:
4 tbsp powdered erythritol (60 mL)
3 tbsp vanilla whey protein (45 mL)
3 tbsp whipping cream (45 mL)
2 tbsp butter, melted (30 mL)
1/tsp rum extract (1 mL)

Preheat oven to 325°F (160°C).

In food processor or in bowl with mixer, process egg.  Add butter, erythritol, cream, gelatin and rum extract.

In large bowl, combine Gluten-Free Bake Mix 2, baking powder and baking soda.  Add to wet ingredients; process.  Stir in raisins.  Place dough on cutting board which has a sprinkling of bake mix on it.  Pat dough out to about 7-inch (18 cm) circle.  Cut 8 wedges.  Place wedges on greased cookie sheet.  Bake 18 to 20 minutes, or until firm, and turning golden brown in places.  Place scones on wire rack.  Spread with Rum Butter Glaze while the scones are still warm.

Rum Butter Glaze:  In blender, combine erythritol, whey protein, cream, butter and rum extract; blend.

Variation:  Glazed Butter Pecan Scones:  Skip raisins and use 1/3  cup (75 mL) chopped pecans.  Use vanilla extract instead of rum extract, and in the glaze as well.  (7.4 g net carbs)

Yield:  8 scones
1 scone
263.0 calories
8.2 g protein
21.4 g fat
0.1 g fiber
8.4 g net carbs 



For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 

Friday, September 19, 2014

CHOCOLATE CHIP CHEESECAKE




CHOCOLATE CHIP CHEESECAKE
Fabulous milk chocolate cheesecake studded with chocolate chips and garnished with my Creme Fraiche (CLICK) recipe and sprinkled with grated, unsweetened chocolate.  Cheesecakes are the perfect dessert for low-carbers, as we are not so concerned about fat.  Here is where we can excel, I think.  Cheesecakes are so easy to make and can be a work of art with not too much trouble...lot easier than decorating a cake!

Talking about Fat...we have been vindicated: 



Almond Crust:
1 cup ground almonds (250 mL)
Sweetener to equal 2 tsp sugar (10 mL)
1 egg white
Filling:
1 cup ricotta cheese (250 mL)
16 oz regular cream cheese, softened (500 g)
Liquid sweetener (sucralose or stevia) to equal 11/4 cups sugar (300 mL)
1/4 cup granulated erythritol (60 mL)
1/3 cup Dutch cocoa (75 mL)
1/4 cup sour cream (50 mL)
2 tsp vanilla extract (10 mL)
1/8 tsp salt (0.5 mL)
3 eggs
1 cup sugar-free chocolate chips (250 mL)

Almond Crust: In small bowl, combine ground almonds, sweetener and egg white. Spread in bottom of 9-inch (23 cm) springform pan. Cover with plastic wrap and press out evenly; remove wrap. Bake in 350°F (180°C) oven 10 minutes. Cover with foil and bake 5 more minutes.

Filling: In food processor with sharp blade or in blender, process ricotta cheese until smooth. Add cream cheese; process. Add liquid sweetener, erythritol, Dutch cocoa, sour cream, vanilla extract and salt. Add eggs one at a time while processing, just until combined. Stir in chocolate chips. Spray sides of springform pan with nonstick cooking spray. Pour cheesecake batter over baked crust.

Bake in 350°F (180°C) oven 40 to 45 minutes, or until firmly set around edges and softly set in center.

Variation: Chocolate Raisin Cheesecake: Omit chocolate chips and substitute 1/3 cup (125 mL) plump, seedless California raisins, snipped in half.

Yield: 12 servings
1 serving
279.9 calories
10.8 g protein
23.1 g fat
2.0 g fiber
4.4 g carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 

Thursday, September 18, 2014

CABBAGE ROLLS



CABBAGE ROLLS
I think you will agree that this recipe is delicious!  You won’t miss the rice at all, trust me on that!  They make great little snacks too.  My hubby loves these!  The birds are chirping and the skies are clouding over already, which means rain will be on its way shortly.  I need to go and get ready for the day, but was thinking of you all this morning and decided to post something interesting for you to look at.  I hope some of you try this recipe, because I know you will enjoy it.  Have a great day and a stupendous, productive week ahead!

By the way when we had our company from Canada visiting for a month in January, Dave said when I made these, "Jen, you've outdone yourself!"  High praise!  :)

Also find this recipe in volume 2 of Low-Carbing Among Friends (to order through Amazon) or if you love to have a coil-bound cookbook, click here to purchase.  

2 lbs lean ground beef or pork (0.9 kg)
1/2  cup Gluten-Free Bake Mix 2 (125 mL)
2 tbsp dehydrated chopped onion, (30 mL)
  OR 6 tbsp chopped fresh onion (90 mL)
2 eggs
11/2  tsp salt (7 mL)
1/2  tsp black pepper (2 mL)
1/4  tsp garlic powder (1 mL)
14 large cabbage leaves
Tomato-Chili Sauce:
14 oz can tomato sauce (284 mL)
3/4  cup water (175 mL)
51/2  fl oz can tomato paste (156 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tbsp sugar (30 mL)
1 tsp dried basil (5 mL)
1/2  tsp chili powder (2 mL)
1/4  tsp salt (1 mL)

In large bowl, combine ground beef, Gluten-Free Bake Mix, dehydrated onion, OR fresh onion, eggs, salt, pepper and garlic powder.

In large electric frying pan or large pot, with hot water, place 3 cabbage leaves at a time.  Cover and allow to soften at least one minute.  Remove to clean dinner plate.  On another clean dinner plate, place one large cabbage leaf.  Cut harder, stalky end off.  Form some of meat mixture into small roll to fit cabbage leaf, fold in sides and roll up to form bundles; secure with wooden toothpicks as necessary.  Place cabbage roll in 9 x 13-inch (23 x 33 cm) glass baking dish.  Repeat with remaining meat and cabbage leaves.

Tomato-Chili Sauce:  In blender combine tomato sauce, water, tomato paste, SPLENDA® Granular, basil, chili powder and salt.  Pour over cabbage rolls.  Cover with foil.

Bake in 375°F (190°C) oven 2 hours.  Remove foil, baste cabbage rolls with sauce and bake another 20 minutes.

Helpful Hints:  If you like spicy food, then add bit of hot sauce to the Tomato-Chili sauce if everyone in the family likes spicy food otherwise add hot sauce to your individual serving.  


Yield:  14 to 16 rolls
1 cabbage roll
204.7/179.1 calories
15.5/13.5 g protein
12.1/10.6 g fat

7.0/6.1 g carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 


Friday, September 12, 2014

LONG GREEN BEANS WITH SESAME SEEDS



LONG GREEN BEANS WITH SESAME SEEDS
I love long green beans.  You don’t have to fiddle with them to remove strings; you just cut them and cook them, and they are fabulous and tender. This makes a showy dish with the sesame seeds.  I love sesame seeds.  I remember as a young woman my favorite snack was a sesame and honey candy snack.  It was several wafers of sesame seeds.  Do you remember those?  I haven't seen them in ages, besides I wouldn't buy it these days, being a low-carber and all.  

3 tbsp butter (45 mL)
1 lb long green beans, cut up (0.45 kg)
1/onion, chopped
1/tsp crushed garlic (2 mL)
1 tsp ground ginger, OR use (5 mL)
  Up to 2 tbsp minced fresh ginger
1/tsp salt, OR to taste (2 mL)
1/tsp black pepper (1 mL)
1/cup chicken stock, OR water (125 mL)
1 tbsp sugar-free honey, OR sweetener (15 mL)
2 tbsp toasted sesame seeds* (30 mL)

In large pot, in boiling water, cook green beans until almost tender, 10 to 12 minutes.  Set aside.

In large frying pan, over medium heat in butter, fry onion until turning translucent.  Add garlic and ginger (if using fresh) stir fry briefly until turning brown.  Add green beans and sprinkle with ginger (if using powder), salt and pepper. Stir fry 1 minute.  Stir in chicken stock, OR water and sugar-free honey, OR sweetener.  Cook until most of the moisture evaporates.  Serve sprinkled with sesame seeds. 


Helpful Hint:  *To toast sesame seeds, place in dry nonstick frying pan and stir fry until turning brown.

Yield:  4 to 6 servings
1 serving
148.3/98.8 calories
3.3/2.2 g protein
11.1/7.4 g fat
2.9/1.9 g fiber
8.7/5.9 g net carbs 

Tuesday, September 9, 2014

VEGGIES WONDERFUL VEGGIES!!

Veggies are our friends.  Make sure you always have interesting veggies at meal times.  They are good carbs and when you make them interesting and satisfying, the low-carb lifestyle seems good and tasty.  If they are boring sides, you'll soon get tired of low-carbing, I imagine.

I often like to make Fried eggplant....I "bread" it and dip it in egg and then fry in light-tasting olive oil. (click) I tried frying in bacon fat...nope, not as good.  I would have thought it would taste better, but it sure didn't.

Here is my breading.  The broccoli you see in the photo is roasted broccoli.  Don't you also enjoy roasting veggies?  It brings out their natural sweetness in veggies.  Here is post I did on it once. (Click highlighted text)

Here is my Tumeric Roasted Eggplant recipe. (Click)  I usually do something along these lines, but I leave out the turmeric and thyme and instead of salt, I use my favorite seasoning salt...sometimes add Italian seasoning too and black pepper.




Friday, September 5, 2014

SPINACH BACON QUICHE





SPINACH BACON QUICHE
A delicious recipe given to me by my dear mother-in-law, Kay Eloff, who passed away this year, August 23,2014, at the age of 83. She lived in Cape Town, South Africa with her husband, a retired doctor, who is still alive at 88 years old. She was one of the most talented people I knew. I will always remember her very fondly, as will my hubby who was a real Mommy's boy and is not ashamed to admit it! This quiche also makes a great vegetarian entrĂ©e, if you leave out the bacon.

Almond Parmesan Crust, OR Single Pie (Click here)
2/cup ground almonds (150 mL)
1/cup grated Parmesan cheese (canned variety) (75 mL)
2 tbsp unsalted butter, melted (30 mL)
1 egg yolk
Filling:
6 bacon slices
1 whole large leek, cut thin diagonally, OR (6 oz; 170 g)
  whites only of 2 leeks
1, 10 oz package frozen spinach (300 g)
8 oz light cream cheese, OR regular softened (250 g)
1 cup sour cream (250 mL)
5 extra-large eggs, beaten
4 oz feta cheese, crumbled (125 g)
1/cup grated Parmesan cheese (125 mL)

Almond Parmesan Crust:  In medium bowl, combine ground almonds, Parmesan cheese, melted butter and egg yolk.  Using plastic wrap, press crust into 9-inch (23 cm) springform pan.  Bake in 350°F (180°C) oven 10 minutes.

Filling:  In large skillet, cook bacon until it gets somewhat crisp.  Set aside to drain on paper towels.  In bacon fat, cook leeks over medium heat until soft. Squeeze liquid out of spinach and add to leeks along with bacon. In food processor or in bowl with electric mixer, process cream cheese. Add sour cream; process.  Add eggs one at a time, while processing, until smooth.  Stir in feta cheese and Parmesan cheese.  Pour mixture over vegetables and bacon; stir to combine well.  Pour over prepared crust. 

Bake in 350°F (180°C) oven 50 minutes, or until set.  Allow to stand 10 minutes before cutting.  Sprinkle with extra Parmesan cheese, if desired.

Yield:  8 generous servings
Almond Parmesan crust/single pie crust
361.0/380.9 calories
19.7/19.6 g protein
28.1/28.7 g fat
2.5/1.5 g fiber
6.4/9.5 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  

Wednesday, September 3, 2014

NO BAKE PEANUT BUTTER CHOCOLATE BARS



NO BAKE PEANUT BUTTER CHOCOLATE BARS

These are plain addictive.  You could use almond butter instead of peanut butter if you prefer.  This honestly did not last a day in our household.  I paid for making this with a migraine headache (chocolate!).  Worth it?...probably not, but it was very good and too hard to resist! LOL

1 cup Gluten-Free Bake Mix 2 (250 mL) OR use ground almonds/almond flour or a combo of almond flour and 2 tbsp whey protein or coconut flour (NOTE:  I think plain ground almonds or almond flour is preferable to using the bake mix in this particular recipe!- just made it again today)
1/cup desiccated coconut (60 mL)
1/cup powdered erythritol, OR 6 packets of sweetener (kind for coffee)  (60 mL)
1/cup peanut butter, OR almond butter (60 mL)
1/cup unsalted butter (if your peanut butter is salty), melted (60 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (60 mL)
3.5 oz sugar-free sweetened chocolate, OR dark chocolate like Lindt 70% (100 g)
2 tbsp unsalted butter, melted (30 mL)
2 tbsp heavy cream (30 mL)

In food processor, or in bowl of mixer, process Gluten-Free Bake Mix 2, coconut, erythritol, peanut butter, OR almond butter, unsalted butter and liquid sweetener.

Press into an 8-inch (20 cm) square glass dish.  Place in freezer.

Meanwhile in double boiler, or small nonstick pot, over medium-low heat, melt chocolate along with butter.  Once it is melted, stir in cream.  Spread over crust layer.  Freeze until set and cut into 12 bars.  Refrigerate.

Helpful Hint:  If using dark chocolate, you may need to sweeten it to your taste.

Yield:  12 bars
1 bar
188.2 calories
3.2 g protein
15.8 g fat
0.4 g fiber
3.3 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  

BANANA ZUCCHINI BREAD





BANANA ZUCCHINI BREAD
A lovely banana flavor comes through with fewer bananas needed.  This recipe makes two loaves and they are moist with a fine texture and practically no zucchini flavor comes through.  It is not detectable to me. What a great way to use zucchini to keep banana bread moist without using extra bananas!  My most popular Banana Bread from Volume 1 of Low-Carbing Among Friends uses 2 bananas for one loaf, so here's a way to have a slightly lower carb banana bread.

PLEASE NOTE:  This recipe makes TWO large loaves, but use the correct size of loaf pan, which works best for low-carb breads.  It is just a little smaller than the standard 9 x 5-inch loaf pan.

5 eggs
1 cup light-tasting olive oil (250 mL)
Liquid sweetener (sucralose or stevia) to equal 11/cups (375 mL)
  sugar
1/cup granulated erythritol (125 mL)
11/tsp unflavored gelatin (7 mL)
2 bananas, mashed
31/cups Gluten-Free Bake Mix 2, (800 mL)  (CLICK for recipe)
11/tsp baking powder (7 mL)
11/tsp baking soda (7 mL)
11/tsp cinnamon (7 mL)
11/cups grated zucchini (375 mL)

Preheat oven to 350°F (180°C). 

In food processor, or in bowl of a mixer, combine eggs, oil, liquid sweetener, erythritol and gelatin; process.  Add bananas and process.

In large bowl, combine Gluten-Free Bake Mix 2, baking powder, baking soda and cinnamon.  Add to wet ingredients.  Process.  Stir in grated zucchini.

Pour into two very good nonstick, 8 x 4-inch (20 x 10 cm) baking pans {otherwise line older pans with parchment paper, wax paper (grease the pan first to aid in helping the paper stick) or foil.  Bake 1 hour, or until a dinner knife inserted in the center of each loaf comes out clean.  Allow to cool in the pans 20 minutes.  Run a knife around the edges and push the knife or a spatula underneath the loaf to make sure it is not sticking at all.  Invert, securing the loaf with your hand and shake gently.  It should come out perfectly.  Allow to cool completely on the wire rack before slicing.  Enjoy with butter or my spreadable butter (using light olive oil and butter - available on my blog).

Helpful Hint:  I was easily able to get 20 slices out of each loaf. 


Yield:  18 to 20 slices per loaf
1 slice
116.1/104.5 calories
2.7/2.4 g protein
9.9/8.9 g fat
0.2/0.2 g fiber

3.7/3.3 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  

Tuesday, September 2, 2014

SQUASH CASSEROLE



SQUASH CASSEROLE

This is a comfort-food squash casserole. I think some people may prefer this to cauli-mash.  I used mild curry, so it is barely detectable as curry.  Squash is very inexpensive in the tropics and often I actually do prefer a squash casserole to cauli-mash (unless it is loaded cauli-mash, but then it is usually quite calorific as well.).  This is low in calories and carbs.  Hey, that's pretty good for a veggie side.  Here is another squash casserole that I enjoy. (Click highlighted text for the recipe)

3.5 lbs ayote squash, OR  (1.6 kg)
  butternut squash (mine was already halved)
2 eggs
1/cup coconut milk (125 mL)
Sweetener to equal 2 tsp sugar* (10 mL)
11/tsp curry powder (7 mL)
1/tsp salt (2 mL)
1/tsp black pepper (1 mL)
1 tbsp desiccated coconut, (15 mL)
  (unsweetened)

Preheat oven to 350°F (180°C). 

In large pot, in boiling water, cook squash until soft to the tip of a paring knife.  Remove from water and allow to cool.  Remove skin and place in food processor bowl with sharp blade.  Process until smooth.

In medium bowl, beat eggs with a fork.  Stir in coconut milk, sweetener, curry powder, salt and pepper.  Add to squash and process until smooth.  Pour into a 1-qt casserole dish (1 L) and smooth the top.  Sprinkle with coconut.

Bake 30 to 35 minutes, or until set.

Helpful Hint:  *The sweetener is there to balance flavors, but you can leave it out, if desired.

Yield:  8 servings
1 serving
67.3 calories
2.5 g protein
4.9 g fat
0.8 g fiber
3.6 g net carbs 


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!