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- 11,582
- Type of diabetes
- I reversed my Type 2
- Treatment type
- Diet only
Which recipe did you use? I have several delicious ice cream recipes which I'm tweaking to carb down their deliciousness.
I made a sugar free ice cream today, and ate a portion of it as a dessert this evening.
It was ..........
GRIM.
Never mind, back to the drawing board,, I will get there.
Which recipe did you use? I have several delicious ice cream recipes which I'm tweaking to carb down their deliciousness.
D: chicken breast stuffed with Stilton and wrapped in bacon, field mushroom in butter and an onion bhaji. Felt I needed a treat after a hard days work. To be followed shortly by rhubarb and strawberries with double cream.
I based my ice cream on Trudi Deakin's 'Eat Fat' recipe. I hasten to add that there is nothing wrong with her recipe!! The texture created by cream and egg yolks is very nice. However, I tried not to include any sweeteners, instead I added nuts, blueberries, butter, coffee, and vanilla. But my killer ingredient was ..... salt! I wasn't hypo, so I have no excuse!
I would love to see the recipes you mention and how you tweak down the carbs - as this is my current mission. I'm a bit anti-sweetener and so any sweet desserts are difficult.
I think my ice cream might have worked if I'd added 70% or 85% chocolate instead of salt!! Why salt? Well, I was trying to caramelise the nuts in butter but without sugar of course it didn't really happen!!
Thank you for your reply!
I based my ice cream on Trudi Deakin's 'Eat Fat' recipe. I hasten to add that there is nothing wrong with her recipe!! The texture created by cream and egg yolks is very nice. However, I tried not to include any sweeteners, instead I added nuts, blueberries, butter, coffee, and vanilla. But my killer ingredient was ..... salt! I wasn't hypo, so I have no excuse!
I would love to see the recipes you mention and how you tweak down the carbs - as this is my current mission. I'm a bit anti-sweetener and so any sweet desserts are difficult.
I think my ice cream might have worked if I'd added 70% or 85% chocolate instead of salt!! Why salt? Well, I was trying to caramelise the nuts in butter but without sugar of course it didn't really happen!!
Thank you for your reply!
When you say you are anti sweetener, do you mean you don't want the sweetness, or the chemicals, or the chemical flavour, or the gut consequences of polyols?
I've had some very unpleasant reactions to stuff like aspartame. saccharin and similar.
and some consequences from the polyols they put in boiled sweets.
But I was amazed and delighted to be able to use xylitol and erythritol in small doses without any problems at all. I'm also content that the small quantities I eat are not harmful to the same extent as the 'chemically' ones are (e.g. in a regular can of zero coke or something).
One of the problems with sweetening icecream is that anything frozen tastes less sweet than if it were room temperature. So you end up having to sweeten the icecream mix much more than you think it needs.
My standard recipe is 3 parts frozen berries, 2 parts double cream, and a hefty dose of erythritol, whizzed in a powerful blender (or the ice will burn out the motor) and eaten immediately. It takes about 15 seconds to make. But if you then try and put it in the freezer it will set like concrete, so has to be eaten immediately.
Oh, the ordeal.
I realise that you weren't actually addressing me, but I just feel horrible if I eat any sweetener - I go dizzy within minutes of even a mouthful - I've never eaten enough to see what effect it has on me lower down. I haven't tried xylitol and erythritol because they're expensive and I didn't want to waste any more dosh I can't spare just to eat half a teaspoon and give it away. On the rare occasions I need something sweetening, I just use sugar, honey or maple syrup. My sweet tooth has abated enough after this time that I only need a tiny amount. Hence I was wondering about freeze dried fruit powder as a 'natural' sweetness.When you say you are anti sweetener, do you mean you don't want the sweetness, or the chemicals, or the chemical flavour, or the gut consequences of polyols?
That's similar to my current favourite. About 1 part frozen blueberries and raspberries (zizzed into small pieces), 1 part whipped cream and 2+ parts Greek yogurt - don't need any sweetening with this, I find it sweet enough. By the time you fold the fruit in it cools the mix and thaws the fruit.My standard recipe is 3 parts frozen berries, 2 parts double cream, and a hefty dose of erythritol, whizzed in a powerful blender (or the ice will burn out the motor) and eaten immediately. It takes about 15 seconds to make. But if you then try and put it in the freezer it will set like concrete, so has to be eaten immediately.
I can't fast or be hungry....I have to eat lol...protein in the form of meat always leaves me hungry but fish, cheese and eggs fill me up nicely with no hunger lurking round the cornerI don't know how you intermittent fasting people do it. I went a little overboard on nuts last night and my BS was elevated more than usual this mornings, so I decided to do fat only for breakfast. I was STARVING (stomach growling loudly during a meeting...oops!) by late morning.
B- fat bomb and coffee with cream
Late Morning- 2 eggs with mushrooms in butter
Now- 2 oz smoked salmon, olives, and greens with avocado and cucumber with olive oil/lemon dressing
I actually think I am more hungry, despite having eaten recently, than I am if I eat a good breakfast.
Thanks for that...am really getting fed up cos no matter what I eat it goes way more than I would expect...to the top limit 8.5 for example for what I had for dinner tonight from 5.8...and pork or a chicken breast take me even higher....I thought protein was okay on low carb...maybe as you say I am not using enough fat. I will try adding more and see if it helps.Nope, I couldn't fast either. I don't feel well and my BG keeps going up to.
@Gezzabelle - what are you calling a 'spike'? I can't help feeling that the word is somewhat overused/misused here and may prevent people eating otherwise nutritious and perhaps more importantly delicious and enjoyable foods. Your BG will go up after eating and as long as it isn't too extreme and it comes down in a timely manner, a sensible rise is to be expected. Don't deny yourself a decent variety of healthy food because of a perceived 'spike' - or maybe add more fat to the food with a dollop of creme fraiche or something to slow down digestion - it was all quite quickly digested foods.
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