Use pasteurized raw eggs.
http://en.wikipedia.org/wiki/Pasteurized_eggs
Elaine
Glory is fleeting, but obscurity is forever.
--Napoleon Bonaparte (1769-1821)
Hello Sujata
On Tuesday, September 25, 2012, you 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@yahoo.com> wrote:
> From: Chef Gloria 1030 <chefgloria1030@yahoo.com>
> Subject: [Healthy_Recipes_For_Diabetic_Friends]
> 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
------------------------------------
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