Posts Tagged ‘butter’

HOT CARAMEL APPLE CIDER

Cold winter evening…Christmas tree lights…sleepy kitty on your lap…and a cup of buttery, hot apple cider laced with caramel – bring on Winter!!

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One tub sugar free apple-flavored drink mix (enough to make 2 quarts) Walmart has a really good one – house brand

1/4 cup sugar free caramel syrup – DaVinci or Torani

1/8 teaspoon butter-flavored extract

Cinnamon Bliss or my Gold Caramel Sauce to drizzle

In a crockpot or large saucepan make the drink mix according to directions on the package.  Add the caramel syrup and butter extract.  Heat until very hot, but not boiling.

To serve drizzle one teaspoon Caramel Sauce into the bottom of a mug and pour hot apple mixture over without stirring.

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GOLD CARAMEL SAUCE

There aren’t any (that I’ve found) rich, decadent caramel sauces out there that don’t contain sugar alcohols.  I just can’t eat those very often but NEED a good caramel sauce more times than I care to admit!

Since I use Whey Low I can now make my own and have it when I want it and not suffer any ill effects.  (Re: toxic-waste, green cloud…if you catch my drift!!)

Whey Low will cook to the soft ball/hard ball/soft crack/hard crack stages of candy making, so you can make this recipe into a pourable sauce, or even into chewy, buttery, fabulous caramels.  How wonderful is that?!

(Don’t shoot me – I never said it was calorie-less!)

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1/4 cup real butter

1 1/4 cup Whey Low Gold

1/3 cup heavy cream

1/8 teaspoon salt

1/8 teaspoon cream of tartar

In a small saucepan melt the butter over medium heat.  Whisk in the Gold, cream, salt, and cream of tartar.  Bring to boil and boil, stirring frequently, for 2 1/2 minutes.  (Boil for longer if you want a thicker sauce.  Five minutes will result in caramel that resembles taffy when the sauce is cooled.)

Allow to cool for a few minutes and pour into a small glass pitcher or bowl.  This will keep for 2 weeks in the fridge.  Heat in the microwave for a few seconds to pour or drizzle.  If it gets too thick, heat it with a couple more tablespoons heavy cream.

Makes approx. 16 tablespoons

Per Tablespoon: Calories 47; Protein 0 g; Fat 4 g; Carbs 4 g; Sugar 4 g; Sodium 21 mg

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BLOG74!

PUMPKIN BUTTER

So smooth, full of pumpkin and spice flavor and no-sugar-added…how can you go wrong?!

Stir into your Greek-style yogurt, or whip with fat free cream cheese for a fabulous apple dip – drop a spoonful into your protein shake or on a crepe…wow!

Takes awhile to cook down, but the results are soooooo worth it!

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One 15-ounce can 100% pure pumpkin puree

2/3 cup Splenda Granular

1/4 cup sugar free maple pancake syrup OR 1/4 cup Whey Low Gold

1 teaspoon lemon juice

1/4 teaspoon cinnamon

1/8 teaspoon cloves

Dash freshly grated nutmeg

Pinch of salt

In a medium saucepan, over medium heat, combine the pumpkin, Splenda, syrup or Gold, lemon juice, cinnamon, cloves, nutmeg, and salt.  Bring to a boil, stirring frequently.

Reduce heat to low, and allow to cook – stirring frequently – for 1 hour, or until thick and dark.  Store in an airtight container in the refrigerator.  Serving size is 2 tablespoons.

Per Serving: Calories 29; Protein 1 g; Fat 0 g; Carbs 7 g; Sugar 2 g; Sodium 103 mg

Blog98!

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BLOG

CHIPOTLE BUTTER

Butter is notoriously NOT a ‘diet’ food.  But in our attempt to never be punished by food again – quality trumps quantity…and a little bit goes a long way in helping us feel pampered and spoiled!

A dab of this spicy, creamy butter on a tender steak, burger, or corn on the cob is all you’ll need for super flavor! Even slather on crusty bread and grill or broil until golden for your family – they’ll love it.

This will last for weeks in the fridge.  I use it on everything.  It would be FAB! on popcorn!!!

(Adjust the heat by adding or taking away some of the pepper.)

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1 stick butter, softened
1-2 canned chipotle peppers, minced (seeded if desired)
2 tablespoons of the chipotle sauce that comes with the peppers
1 tablespoon freshly squeezed lime juice
1 tablespoon chopped cilantro
Pinch garlic powder

In a small bowl whip the butter, with an electric mixer, until smooth and fluffy. Add the minced peppers, chipotle sauce, lime juice, cilantro, and garlic powder. Whip until incorporated. Transfer to a serving bowl, cover and chill. (The longer it sits, the deeper the color and richer the flavor.) Just before serving put a teaspoon of the cold butter on cooked steak or burgers and allow it to melt over the top. For bread, leave softened for easier spreading.

Makes 24 servings.

Per Serving: It’s BUTTER for Heaven’s sake!

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