Are your eggs safe to eat raw?
Yes! You can safely eat Pasteurized Eggs any way you'd like... even raw! With Pasteurized Eggs, you don't have to worry about Salmonella in the eggs you use for raw cookie dough, raw egg drinks, and undercooked eggs such as eggs Benedict, over easy eggs, and sunny side up eggs.
--- In Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com, Sujata Goetz <suesuegoetz@...> wrote:
>
> This recipe may be diabetic friendly, but the salmonella from all the raw eggs could make a person very sick , very quickly. I can't recommend this recipe.
>
> --- On Mon, 9/24/12, Chef Gloria 1030 <chefgloria1030@...> wrote:
>
>
> From: Chef Gloria 1030 <chefgloria1030@...>
> Subject: Tiramisu - 11g Carbs, 3g Fiber
> To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
> Date: Monday, September 24, 2012, 1:00 PM
> Tiramisu - 11g Carbs, 3g Fiber
>
> From: www.prevention.com
>
> Prep Time: 18 min
> Chill Time: overnight
> Servings: 8 Generous
>
> 5 Lg eggs, separated
> 1/2 cup Splenda
> 2 1/2 cup mascarpone
> Basic Almond Sponge Cake [recipe below], cooled
> 1/2 cup strong brewed coffee or espresso
> 3 Tbsp rum
> 1/2 cup Dutch-processed cocoa
>
> 1. Place egg yolks and Splenda in large bowl and beat on medium speed with electric mixer until thick. Add mascarpone and beat on low speed, scraping down bowl as needed, until incorporated. Do not overbeat or mixture will curdle.
>
> 2. In a clean bowl, beat egg whites until soft peaks form. Stir one-quarter of the whites into mascarpone mixture, and then fold in remaining whites.
>
> 3. Cut cake in half crosswise, then lengthwise into 8 slices per half, to make 16 fingers. Combine coffee and rum in shallow dish. Place cocoa in sieve over a bowl.
>
> 4. Sprinkle bottom of a straight-sided serving dish lightly with cocoa. Quickly dip a few cake fingers into coffee mixture and line bottom of dish. Do not get them too wet or tiramisu will be runny. Spread on one-quarter of mascarpone mixture and dust top with cocoa.
>
> 5. Repeat process several times to get 3 or 4 layers. End with a sprinkling of cocoa. Cover and refrigerate overnight.
>
> Servings: 8 Generous
> Nutrition per Serving:
> 400 Calories, 31g Fat, 13g Sat Fat, 335mg Cholesterol, 15g Protein,
> 11g Carbs, 3g Fiber, 250mg Sodium
>
> =========================================
> Basic Almond Sponge Cake - 5g Carbs, 2g Fiber
>
> From: August 2012, Prevention
>
> Prep Time: 10 min
> Cooking Time: 20-25 min
> Servings: 8
>
> 1 1/4 cup almond meal (finely ground almonds)
> 1 tsp baking powder
> 1/4 tsp sea salt
> 6 lg eggs, at room temperature
> 1/2 cup Splenda
> 1 tsp vanilla extract
>
> 1. Preheat oven to 350 degrees F. Butter 15" x 10" jelly-roll pan. Line with parchment and butter again. Set aside.
>
> 2. In small bowl, mix almond meal, baking powder, and salt.
>
> 3. Place eggs and Splenda in large bowl. With electric mixer, beat on medium speed until thick, light, and tripled in volume, 8 to 10 minutes. Beat in vanilla extract. Fold in almond mixture. Spread evenly into prepared pan.
>
> 4. Bake 20 to 25 minutes or until top springs back when pressed lightly. Cool in pan or on rack.
>
> Servings: 8
> Nutrition per serving: 150 Calories, 11g Fat, 1.5g Sat Fat, 160mg Cholesterol, 8g Protein, 5g Carbs, 2g Fiber, 190mg Sodium
