Bernaise is generally tarragon wine vinegar, butter, and egg yolks...very rich.

So how to adapt? I am thinking, try 1/2 the usual amount of tarragon vinegar, 1/2 strong chicken stock, the egg yolks, and if you've any butter flavoring, throw in a small amount.

Oh! Missed this posting somehow. I'd definitely leave out the butter and maybe try some Butter Buds instead.

Hey, I discovered a really good find. Not sure how to spell it exactly, but it is Mizithra cheese. It tastes like super potent parmesean, its pretty salty too. Its only got 80 calories per 30g. I think the container I have has 4 servings and it looks to be a cup of the stuff. However this is so powerfully flavorful I think you can use a tsp or two of it and add an insignificant number of calories and a TON of flavor!

I made Sona's crepes last night and stuffed one with NF cottage cheese and sprinkled this cheese over the cottage cheese and took it to work today. So when I reheated it, the cheeses melted together and it was great!

Not sure of exact measurements, I always taste as I'm going along and add more of this or that depending on how I want it.

In a blender put:
-nonfat or 1% cottage cheese-unsalted really tastes best.
-an equal amount of carbcountdown skim milk - or more.. whatever
-a package, or maybe half a pack of sugar free lime jello that has been dissolved into a small amount of boiling water
-lime or lemon juice to make the whole thing more tart - keep adding "to taste"

Blend and refrigerate. High protein low fat. To make it more decadent eat with nonfat whipped cream of your choice.

Oh wow! That sounds great. Nummy! Love the name too... Key lime deliciousness. LOL!

1 large can of pumpkin (not pumpkin pie)
A large onion diced
A carrot diced
A big stalk of celery diced
4 or so, cloves of garlic, chopped a little
1-2 tsp of butter
3 large sweet red peppers
1 pound of some sort of sausage (chicken, turkey usually lowest cal)

First, I cut the red peppers up and put them under the broiler to be fire-roasted. Once they got a bit of char on them, I pulled them out and put them aside.

Chopped the onions, celery, carrots. I ended up wtih about equal portions. Put butter in big pot and let met, added the mirepoix (onions, celery, carrots) and the garlic. Let it cook about 10 minutes over lowish heat until things start to carmelize. Added in the red peppers (diced a bit).

Squeezed the sausage out of its casing and browned it. Let it on paper towels to drain off fat.

Added chicken broth (6 cups should do it) to cooking veggies. Let them cook until the carrots are soft.

Use an immersion blender carefully (its very hot!) to puree the veggies.

Put the large can of pumpkin in.
Put the sausage in.

Season. I used ginger, nutmeg and turmeric, red pepper flakes and pepper.

Let it simmer for 30 minutes or so.

Makes 12 servings

113 calories
3g Fat
13 Carbs
3 Fiber
10 Protein

This sounds so yummy, not to mention that there's hardly any fat in it...

Bravo, Nancy!
I'm making this Monday!

Wow, Nancy, I used to make that all the time in the winter, and forgot about it. I called it autumn soup. Thanks for the reminder. ~ Gail
Oh, I also added cabbage the last few minutes.

This Low Cal/Low Carb Forum is WHAT I have been looking for!

I am definitely into Hi Protein / Low Carb, but something tells me
FAT isn't good for my circulatory system.

I have a 70 lb weight loss and don't want to have another relapse! This forum is surely where I will find my salvation.

I am going out to Trader Joe's right now and find some Turkey
Sausage and other good stuff. I am actually excited about the
prospect of being able to cook for myself again as long as it will
be Low Cal/ Low Carb.

I am going to hang in this forum a lot to get some great recipies
and when I get some from time to time I will share too.

Down With Fat. Up with FIT!

I was doing some chores in my living room and Ming Tsai was doing his thing on PBS (amazing cook, this guy, see www.simplyming.org) and something caught my eye. Here's his recipe for:

Guilt-Free "Hollandaise"

Ming says: One of the most wonderful and sinful culinary inventions of all time is hollandaise sauce. It makes just about anything taste ten times better (oh, yeah, I'm with Ming on this one! ). But the problem is the sinful part of the equation — hollandaise is loaded with butter and eggs. So I figured there just had to be a way to get that great taste without all the heart-stopping ingredients. And after much testing, I discovered a great way to cheat, my Guilt-free Hollandaise, a master recipe I use to make a brunch spread you won't believe.

Makes about 2 1/2 cups

• 1/4 cup minced shallots
• 1 cup naturally brewed rice vinegar
• Juice of half a lemon
• Pinch of freshly ground black pepper
• 1/4 cup grapeseed oil
• Kosher salt and freshly ground black pepper
• 8 ounces silken tofu

In a saucepan over medium heat, combine shallots, naturally brewed rice vinegar, lemon juice and black pepper, and simmer until mixture is reduced by 90%. Transfer to a blender, add the tofu and blend smooth. Drizzle in the grapeseed oil in a thin stream until emulsified. Season with kosher salt and freshly ground black pepper.

Sooooo, I ran it through my MasterCook using MoriNu Light Silken Tofu (and I'm guesstimating a Serving Size of about 0.25 Cup) which comes up with:

Whole Recipe: 635 Calories; 56g Fat (75.5% calories from fat); 16g Protein; 25g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 152mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Fruit; 11 Fat; 1 Other Carbohydrates.

Per 1/4 Cup Serving: 63 Calories; 6g Fat (75.5% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Hey, easy Bearnaise version: use Tarragon vinegar and stir in a bit of diced fresh or dried Tarragon herb to taste at the end of the process.

Yum!

Thanks Jude. I have no prob with eggs, but avoid tofu because of being hypothyroid. I wonder how many eggs would correspond to the tofu in that recipe? Would it be better to use just the egg yolks? ~Gail

In the PSMF thread we talk about our low calorie experience and in this one we post our cooking idea! I might see if the Mods will let me edit the first post, then I can make an index thing.

Yes I agree re the mock hollandaise. The problem is not the eggs which are hardly 'heart stopping' plus I try to avoid soya as well...all that grape seed oil is not an improvement either due to the calories. I think one could make a low cal mock hollandaise using 2 eggs plus 2 yolks, a tbsp lemon juice and 1/4c chicken stock..just thicken by cooking over boiling water, and add the tarragon, pepper and salt to taste. Then if that is too thick, add a little something else to thin it, e.g. ff sour cream. The fat in egg yolk is very healthy.

I haven't tried this yet, but I think it is feasible.

Cook ground turkey til done-use your preferred method.
Add to taste: onions, chili, cumin (lots), garlic, cubed tomatoes with juice, salt and pepper
Simmer on low for a few minutes.
Serve in raw bell pepper boats (just cut the peppers along the indented part and it will be a natural container)
Top with whatever you want: sour cream, jalapenos, cheese...

When I made my hollandaise type of sauce I found it got plenty thick with whole eggs, I think adding extra yolk might make it a wee bit too thick.

Gail, those sound like the sort of stuffed peppers my Mom used to make. She probably put them under the broiler for a bit to melt the cheese.

YUM!

I note that Turkey Sausage STILL has a lot of fat in it!
Do any of you simply grind up the Turkey Roasts or Loaves
of solid say 5.5 lb turkey loaves you find in the meat dept.
at food stores? I have a blender and a Vitamix and I am
think'n that if I ground that stuff up it would make an awesome
TURKEY CHILI! Also good in veggie soups with Ground turkey too.

Also, I have relatively low fat cans of chicken I get at the
Sam's Club. Would that be good too?

Whaddya Think?