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Recipes I've Shared:
Holiday meals can be so heavy, it’s refreshing to have a dessert that is relatively light, like this flourless lemon almond cake. This is a classic cake recipe, if I’m not mistaken, from southern Spain. The basic ingredients are simply almond flour (finely ground blanched almonds), eggs, sugar, and lemon zest. No butter or wheat flour. The cake behaves a bit like a soufflé in that it gets most of its rise from the eggs in the batter, and then gently falls as it settles. I’ve included a bit of baking powder to help the cake maintain a bit more structure as it cools. The result is a light and tender crumb, softly sweet and lemony. You could easily twirl some raspberry sauce around it, or add a dollop of whipped cream. Enjoy!
I created this smoothie to cut down on the lactose from skim milk. While I did add a little with the yogurt, it also made it a more creamy smoothie.
The green beans should remain crunchy in this dish, which is adapted from Grace Young’s recipe in “Stir-Fry to the Sky’s Edge.”
In trying to make a lower carb or low fat coleslaw, I tried several things including changing the mayonnaise, different vinegars and sugars. This is the best tasting I could come up with but still lower the carbs considerably from the original recipe I had been using from 13g carbs & 11g of sugar to 7.1g carbs & 5.7g of sugar. This makes a nice coleslaw that's still a little sweet. It may be possible to reduce the sugars further by using a sugar substitute.
A quick refreshing drink, without the guilt!
Hollandaise sauce is a wonderful naturally low-carb topping for omelets and quiches as well as Eggs Benedict, broccoli, asparagus, Veal Oscar, and many other foods. Making one the traditional way (double-boiler) is really not necessary. You can make hollandaise sauce for one person in less than 5 minutes using ready-at-hand ingredients, utensils and a bit of microwave cookery know-how.