i don't bake and haven't tried this out yet, but i have a friend who is always hoping for some dessert besides angel food cake and/or jello. i ran across this and thought it might be of interest, as the magazine gives a recipe using the mix for scones, drop biscuits and maybe better yet, lemon pancakes. sue's lemon ricotta pancakes have been such a hit with many people on the cooking forum, that i wanted to share this version. Better Baking Mix (Diabetic Cooking Magazine) 2 ¼ C unbleached all-purpose flour 2 ¼ C whole wheat flour 2 ¼ C oat flour* 1 ¼ C nonfat dry milk 3 T baking powder 1 tsp baking soda 1 ½ tsp salt *Oat flour is available at many supermarkets, natural food stores and on-line. Oat flour can be made at home by pulsing old-fashioned oats in a blender or food processor until a flourlike consistency is reached. Combine all ingredients in a 1-gallon freezer resealable plastic food storage bag. Stir mix with a wire whisk to blend. Seal bag and shake upside down to mix ingredients in the corners. Alternatively, mix ingredients together in a large mixing bowl with a wire whisk and spoon into an 8-cup container with a tight-fitting lid. Seal the container. Label and date the contents. Store in the freezer and use within 6 months. Freezing is suggested for the baking mix because whole wheat and oat flours are made with whole grains and contain more beneficial fats and fiber than refined grains and should be frozen for a longer shelf life. Cottage Cheese-Lemon Pancakes (makes 12 pancakes, 3 pancakes per serving) Nonstick cooking spray 1 ¾ C Better Baking Mix 1 T sugar 1 C water or nonfat milk, low-fat buttermilk or soy milk 1 egg lightly beaten or 2 egg whites 1 T canola oil ½ C non-fat cottage cheese 2 tsp lemon zest Spray griddle with cooking spray and preheat to medium. Combine baking mix and sugar in a mixing bowl. Make a well in the center and add water, egg, oil, cottage cheese and lemon zest. Stir mixture with a whisk just until blended. Using a ¼ C measure or ladle, pour batter onto the griddle and cook until golden brown, turning once. DIETARY EXCHANGES 2 starch, 1 meat, 1 fat NUTRIENTS PER SERVING Calories: 245 Total Fat 6 grams Carbs 37 grams Cholesterol 55 mg Fiber 3 grams Calories from fat 23% Saturated fat less than 1 gram Protein 12 grams Sodium 547 mg

Thanks so much for these listings. I just started on a low cholesterol diet and these are much needed. Hope I can mix up some good tasting ones. The premade lowfat dressings are all too sour for me.

Also found your post! I still had a couple of boxes of Alba-all 3 flavors, on my shelf-for a couple of YEARS ... there was a close-out @ Albertsons in Delray Bch Fl @ that time & I bought a whole bunch @ a very low price. (They may have restocked since then, I just haven't looked). Well - I started dieting again & began using my 2 boxes I still had left ... wanted to share with you: I learned about Alba when I was in Weight Watchers in Atlanta in the '90's - it was to be used as a milk exchange & if you added milk to it that took care of the 2 milks required for the day !!! Good deal Just by happenstance when I was mixing my Alba with my malted-like mixer - 1 speed only - (I also add 1/3 c of dry milk) for 3 minutes (like making instant pudding) - it comes out like the consistency of pudding &/or whipped cream ... & tastes like a Shake from McDonald's etc p.s. also found www.hometownfavorites.com when Google 'Alba'

I'm a low carber too and your menu sounds great. Personally, I don't think you need the watermelon feta salad and the burrata tomato. You have a lot of fruit already, so I would do the burrata tomato as an appetizer along with the cantaloupe, so that your LC guest has an option that doesn't involve fruit (some low carbers avoid tomatoes, too, but you can't avoid everything!). For your main, the steak, asparagus and farro salad is sufficient - no need to go overboard with choices. If you really want to include another salad with this course, I would so with something simple and green, with a vinaigrette (very classic pairing with steak). Then the berry sundae bar for dessert is excellent! I would suggest offering a wedge of cheese along with the fruit just in case - you don't need a whole platter, just a single large wedge of something special (I would suggest either a well aged Gouda or Parmesan, which are great to nibble with fruit and really don't require crackers or bread the way a soft brie might).