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Further Experiments with Guar Gum & Cocoa Powder



 
 
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Old October 5th, 2003, 03:58 AM
April Goodwin-Smith
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Default Further Experiments with Guar Gum & Cocoa Powder

Part the One: Guar Gum

About two weeks ago, there was some discussion of substitutions
for mayonnaise. I think I have something that works reasonably
well:

Fake Mayonnaise Salad Dressing, one serving

2 tbsps unwhipped whipping cream
scant 1/4 tsp guar gum
1/3 cup extra virgin olive oil
3 tbsps red wine vinegar
Spices to taste

Place the cream in the bottom of the salad bowl. Sift the
guar gum over the liquid & *immediately* whisk. Pour in
half the olive oil & continue whisking (this will prevent
the vinegar from curdling the cream). Add the vinegar
and continue whisking. Add whatever spices you'd like
now and continue whisking. Add remaining olive oil and
continue whisking. Add your shredded, washed & spun salad
greens and toss to coat. Add your garnish (toasted pecans,
for instance) and toss to distribute.

Spice mix examples - paprika & salt & pepper; garlic powder
& onion powder & oregano & basil & salt & pepper; dill weed &
salt & pepper; etc.

It's not mayonnaise, but I *think* it might work in a tuna
or chicken salad also. The trick with the guar gum is that,
once you have added it, do not stop whisking for anything -
no putting lids back on bottles, even.

Part the two: Cocoa Powder

Early in my LC journey, I discovered some unsung heroine's
cocoa powder and cream cheese bit of heaven. But some folks
found that they couldn't stand the bitter taste of the cocoa
powder. I have discovered that the addition of 1/2 teaspoon
of vanilla extract (real stuff, no synthetic crap) really
smoothes out the flavour. That adds 0.137 carbs, since there
is no fiber. So that still brings the morsel in under 2.5
effective carbs. Here is the revised recipe:

Cream Cheese & Cocoa Powder Heaven, one serving

3 tbsp cream cheese ... 1.188 ... 0.000 ... 1.188
2 tsp unsweetened cocoa powder ... 1.983 ... 1.072 ... 0.911
1/2 packet Sweet'n Low ... 0.250 ... 0.000 ... 0.250
1/2 tsp real vanilla extract ... 0.137 ... 0.000 ... 0.137

All smushed together and eaten with great reverence = 2.486.

Part the three: Guar Gum & Cocoa powder

When I posted the cream cheese & cocoa powder thing, Beth
sent me a recipe for whipping cream & cocoa powder, which
I have found to be equally heavenly, and which can be
frozen to nearly mimic ice cream. Here's the recipe:

Heavenly Cocoa Powder & Whipping Cream Mousse, one serving

2 tsps sifted cocoa powder
1/4 cup whipping cream
1 tbsp sugar-free syrup
6 drops liquid sweetener, or stevia

Slowly make a paste of cocoa powder & whipping cream in
the bottom of a mixing bowl (too much liquid too early
will leave unmixed cocoa powder pockets - bleah). Add
the sweeteners and mix. Add remaining whipping cream.
Using electric mixer, whip the cream mix. Eat immediately
or freeze for a couple hours until crystals appear.

I usually make three servings at a time & freeze two. It
definitely makes it easier to whip the cream.

However, my SOGP works nights sometimes, and so I don't
want to use noisy equipment. So I have tried using guar
gum to make a sort of pudding - and I'll do it again. It
is based on the C&C Mousse, but here's the whole recipe:

Cocoa Powder, Guar Gum & Whipping Cream Pudding, one serving

2 tsps sifted cocoa powder
scant 1/8 tsp guar gum
1/4 cup whipping cream
1 tbsp sugar-free syrup
6 drops liquid sweetener, or stevia

Sift the cocoa powder & the guar gum together. Add some of the
cream and make a paste. Add the sweeteners and mix smoothly.
Add the remaining cream and continue to stir. This will get
thick immediately, and will need some effort to keep the mix
uniform and smooth.

A final note on guar gum: I bought mine well over seven years
ago, and put it in a jar, and made a few disgusting things with
it, and then left it to sit on my shelf because if I still
have a thing, I won't buy it again. It does not seem to age
or stale, nor does its thickening power seem to abate.

And that's it for now.

April.
Put out the cat.
--
"Things that try to look like things often do look more
like things than things. Well known fact."
Esmerelda Weatherwax (Pratchett 1988)
 




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