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Thursday, January 8, 2009

Low Cholesterol Whipped Cream Recipe

I girl I know has a cholesterol problem and has asked me to look out for recipes that are suitable for this. I have been asking around and a friend gave me this great recipe. She calls it whipped cream but it is really ricotta cream.
I made this myself and have to admit that although not a lot like the real thing, it was delicious and something that you would certainly grow to love, instead of using real cream.
If you need to lower your cholesterol I recommend that you scout around as there are lots of lovely recipes out there. This has only 14 calories per serve, 0.4g sat fat and 28mg of cholesterol. When you compare that to using traditional cream, it is a big difference.


1/4 cup low fat ricotta cheese
sweetener to equal 2 teaspoons sugar (I use Splenda as it contains no aspartine)
1 teaspoon unflavoured gelatine
3 tablespoons non fat milk
1/4 teaspoon vanilla essence


Blend the milk and gelatine together and stir over the top of a pan of boiling water.
Add other ingredients and mix until well combined.
Store in a covered bowl in the refrigerator.

Beef Burgundy Recipe

I love french cooking because of the delicious flavours and the addition of wines and good stocks that is often used in their cooking.
This is quite a rich tasting recipe but one that is wonderful to serve on a cold winter's night. You will find that it is one of those dishes that the men will love you for so it is worth the effort.
I love to serve this quite simply with mashed potatoes, beans and some carrots as you don't want to take away from this wonderful stew.


1 kg blade steak
2 - 3 rashers rindless bacon - chopped
1 tablespoon brandy
6 small white onions
200g fresh mushrooms
1 clove garlic - crushed (can use bottled)
1 1/2 cups beef stock
1 tablespoon chopped parsley
1/2 teaspoon thyme
1/2 cup red wine
1 carrot - peeled and sliced
sea salt and crushed black pepper to taste


In a large pan, gently fry steak, bacon and onions until browned.
Warm brandy over low heat then ignite and pour over meat.
Add the mushrooms, garlic, stock, wine, carrot and herbs. Lastly, add the seasoning.
Place the lid on pan and gently simmer over low heat for 1 1/2 to 2 hours.
If you prefer, transfer to large casserole dish, cover and cook in slow oven for same amount of time.
I have even used a pressure cooker as well as a slow cooker for this and other stew recipes and have found both to be equally as tasty when cooked. The beauty of a pressure cooker is that it only takes 25 minutes to cook, so if time is limited, I thoroughly recommend that you use that.