Sweet & Sour Sauce
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
4 T butter
4 T oil
3 garlic cloves
Melt butter, add oil and sauté garlic. Add splash of lemon juice.
Total: 3 carb. Serves 2 @ 1.5 carbs.
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.
Simple Tomato Sauce
Makes 1 1/2 cups
2 Tbsp. extra-virgin olive oil
1/4 cup finely diced onion
1 28-oz. can Italian plum tomatoes, well drained and finely chopped
sea salt and freshly ground black pepper
In a heavy pot, heat the olive oil over medium heat. Add the onion and sauté until translucent. Add the tomatoes and cook at a lively simmer until the sauce has reduced and the oil starts to bubble.
Note: Makes 4 cups, 1 carb
4 1/2 cups approximately 1-pound, fresh cranberries
1 1/2 cups water
2 strips orange peel
2 strips lime peel
1 cinnamon stick
6 whole cloves
1 1/2 cups Splenda
2 Tbsp. bourbon
Bring cranberries, water, orange lime peel, cinnamon and cloves to a boil. Boil until the skin of the berries pop open (about 5 minutes.) Remove from heat. Add the Splenda, and mix to thoroughly combined. Cool in refrigerator before serving.