Ketchup
Ingredients: 3 cups canned tomatoes (pureed in blender) 2 teaspn onion powder 1/2 teaspn EA: cloves, allspice, cinnamon 1/2 cup white vinegar 2 pkgs Equal
Combine all ingredients except sweetener in saucepan and simmer slowly, 1 1/2 hours, stirring often. Take off heat and stir in sweetener. Cool and pour in jar. Keeps 4 months in refrigerator. Total: 45 carb (36 NET carbs) Makes 48 T @ .75 carbs ea. We loved this, especially combined with mayo for Russian dressing. The flavor was a little unusual, not like regular ketchup.
Roasted Red Pepper Sauce
Ingredients: 7 oz jar roasted red peppers clove garlic 1/2 sm onion, chopped 1 T olive oil 1 T balsamic vinegar parsley, Old Bay seasoning, basil 1 T heavy cream 1 t butter 1/2 cup zucchini
Process red peppers with juice and garlic in food processor. In oil, sauté onions and zucchini. Add spices. Add vinegar and cook 1 minute until liquid absorbed. Add pepper puree and stir. Add 1 t butter and stir until melted. Add heavy cream and stir. Can serve over pork, fish or chicken. Total: 21 carb, (14 NET carb) Serves 2 @ 7 NET carbs
Sweet & Sour Sauce
Ingredients: 3/4 cup water 1/3 cup ketchup (unsweetened) 1/3 cup vinegar 1 T soy sauce 3/4 cup Splenda Xanthan gum (about 1 t)
Combine water, ketchup, vinegar and soy. Heat until boiling. Add guar gum to thicken. Take off heat and stir in Equal. Pour over meat. TOTAL (1 cup): 30 carb. Per 1/4 cup serving: 7.5 carbs If you can cut the Splenda, or use liquid Splenda, it will reduce the carbs significantly
Scampi Sauce
Ingredients: 4 T butter 4 T oil 3 garlic cloves lemon juice
Melt butter, add oil and sauté garlic. Add splash of lemon juice. Total: 3 carb. Serves 2 @ 1.5 carbs.
Flavored Syrup
Ingredients: 1 cup syrup: 1 cup water 1/2 tbsp extract 1 tbsp liquid splenda, or 24 pkts 1/2 tsp guar gum
1/2 cup syrup: 1/2 cup water 3/4 tsp extract 1 1/2 tsp liquid splenda, or 12 pkts 1/4 tsp guar gum
1/4 cup syrup: 1/4 cup water 1/2 tsp extract 3/4 tsp liquid splenda, or 6 pkts 1/8 tsp guar gum
Boil water with extract and sweetener. Remove from heat and add guar gum, 1/4 tsp at a time and stir WELL. This will thicken upon cooling. Carb counts: with liquid splenda = 0. Each pkt of splenda is .5 carbs. |