I wanted to make coconut ice cream today and found this recipe here, but I did not follow it exactly. Instead I used 1 can (18 oz) coconut cream 1-1/2 cups heavy cream 1/2 cup coconut milk 2/3 cup sugar 2 tbsp Amaretto I had considered making a custard, since I was using some coconut milk (which is very thin and freezes solid), but I thought the Amaretto would soften it sufficiently. I bought the coconut cream (Savoy brand) at a Thai market, and it was larger than I expected - more than two cups. I have no idea how this will turn out, but I will adjust the recipe next time if I do not love it. Kevin does not like coconut (except in curry, and I do not like coconut in curry), and so it is best for me to make something frozen if I use coconut. Coconut ice cream is one of my all time favorites, and it reminds me of being on the beach in Mexico, where the ice cream is made from fresh coconuts. I was inspired to make this ice cream because I bought some coconut milk eggnog and like that as much as I do regular eggnog. I'm also thinking of buying some eggnog that I like and putting it directly into the ice cream maker. Low temps lately have been in the mid to upper 50s, and so it hasn't been all that cold here, although it's supposed to dip down to 45° Christmas morning, which is about as cold as it gets here. This week-end it is not supposed to get above 60°, which is pretty rare, but I will be eating ice cream anyway.

Sugar is a carbohydrate, last I checked... Furthermore, beware of the commercially prepared sugar-free products. Most of them contain Sorbitol which is sugar alcohol (but doesn't contain alcohol). It is a carb and a different kind of sugar but still, it is sugar. Everything that ends with -ol is sugar alcohol and a big no-no for the diabetics. Another thing is, lactose-free milk. This thing is good for the lactose-intolerant folks. The process of getting rid of lactose is adding a special enzyme to the regular milk, so that the lactose (milk sugar) is converted into 2 simple sugars, one of them is glucose. Meaning that it's best for the diabetics to avoid lactose-free milk altogether. Someone has posted about a diet with 250 carbs a day for the diabetic; to me it sounds a bit extreme. My carbs a day are as follows: up to 4 carbs a meal and up to 2 carbs a snack. 3 meals and 3 snacks = 18 carbs, give or take. I was told I can have an occasional candy. So far so good.

* Posted by coconut-nj (My Page) on Sat, May 30, 09 at 11:27 Sally, anywhere that has alot of British imports would probably have it. I was checking out who had it online the other day and while you might not want 6 bottles of it.. smiles... Amazon has 6 bottles for $27.05. It's free shipping too. Most places sell it for between five and six or up to eight dollars, so that's a great price. They say they're 15 oz bottles. Maybe somebody else would want to go in on it with you?? I've always heard of it described as a mayo with more vinegar and also with a mustard taste. Sounds good. Smiles. My DW used it when she used to travel to the UK all the time for buisness. Surprised she didn't bring any back. I have a head of savoy cabbage so I'm going to make my easy 'stuffed' cabbage casserole that I described above. It makes it so easy and quick which is just what we want on a Saturday night. Steam the cabbage briefly, layer it with dirty rice, pour some tomato juice mixed with onion and garlic powder between layers and on top and bake for about 40 minutes. I'll see if I can manage to take a picture. I seem to be terrible at that. The camera is always in the other room and it's a kind of big house and by the time I'm done cooking I'm not walking very well. LOL.. We will see. Oh btw, I always make two dishes of this because Christy gets burnt out on "red" since I always have something made with red sauce around I make her a version with just some broth on it. I do stuffed peppers for her the same way. No red. I do love the red on it but prefer tomato juice since it's nice and light although I'll just water down tomato sauce or puree with chicken stock/broth, if I don't have any handy.

Yes, "healthy" is indeed ambiguous! it's like trying to find a "good" energy bar ... well do you care about protein, or carbs, or calories or fiber or banning sugar at all costs? Do you want organic or at least "natural"? etc etc We put our Cooking Club schedule together every August. January is always "lighter." Originally it was supposed to be "Whole 30" night but when we looked into that, it was too limiting. So we decided on "healthy" , which we defined to mean as low in calories as possible, without using artificial ingredients. Funnily enough, I am going to be at a cooking class at Bouley in NYC on Thursday during the day, then have the club dinner at night. So now I realize i need to make this in advance. I have decided on the item below. I can make it all in advance (I will also make the labneh), it is unusual and very pretty, and not only lower in calories but also offers the health-promoting benefits of pomegranate, yogurt, nuts and honey. On top of it all, I am picking up some honeycomb (rather than just honey) to put on top. Only negative is that it is cold, but, well, we aren't eating outside. : ) Lastly it will be a big turnout which means we will have a lot of food; I will want to nicely present small servings. I have a whole bunch of small glass votive holders and I will use those. Pomegranate Sorbet Parfait https://www.epicurious.com/recipes/food/views/pomegranate-sorbet-parfait All that said, I have at least 3 recipes I now want to try for some other time --- The Clementine cake, so intriguing, the roses, so pretty, and the really healthy apple crisp with a bit of heat. Thank you all! PS Heading to Savannah Bee tomorrrow, thx for the idea. My local grocer has it but it was submerged in honey. I want the crispy/chewy factor.