Cottage Custard Recipe
This is basically an egg-and-cream custard with cottage cheese courtesy of Evan. When made with small curd cottage cheese, it has a texture much like rice pudding. But if you then whiz it up in a blender or food processor, it makes a smooth pudding as well.

NOTE: You can use different sweeteners such as agave, honey, evaporated cane juice, and xylitol. All work just fine. Each tastes different because of the flavors of the sweeteners.

NOTE: The recipe calls for 1/2 teaspoon Stevia powder, which is just right for Stevia. If you use another sweetener, use 4-8 teaspoons. I used 8 teaspoons for the test, and found that while it wasn't over-sweet, I could have used less. Play with it a bit until you find the right sweetener and the right amount for your taste.

ALSO NOTE: The recipe calls for cream, but you could substitute any mixture of cream and milk in whatever proportions you require for your intake of fat and carbs.

The recipe makes 5 servings.
3 eggs
3/4 cup cream
1 cup small curd cottage cheese
1/2 teaspoon Stevia powder or less depending on taste
1 teaspoon vanilla extract Raisins (optional)
Nutmeg (optional)
Preheat oven to 325 degrees Fahrenheit
Mix eggs, cream, cottage cheese, and Stevia powder with a whisk until blended.
Pour into 4 ramekins.

Sprinkle a few raisins in each ramekin (I used 10 raisins per) and sprinkle nutmeg on top. Place the ramekins in shallow pan with about 1/2" water in the pan.
Bake 30-40 minutes, until a knife comes out clean.
Do not over-bake.
Top with Stevia sweetened whipped cream or raspberries.


Aimee Lyons said...

Website note-Hey gang here's a good website for checking up on nutrition labels. It shows the nutrition facts for every food imaginable, tells you how much sugar if there is any, it has an estimated glycemic load counter, inflammation factor rating, and tells you the good and bad of each food www.nutritiondata.com.

Also, this NOT supposed to be a month of HELL...but a month of analyzing and modifying what you are currently doing to see where you could make smarter choices and see the noticeable effects on your performance and well being. This should be something that you could maintain for over a month and incorporate elements into your everyday life. Yes there will be cheat days, no one is 100% perfect…but being armed with all this knowledge is ½ the battle….So keep the questions and comments coming; it’s a learning experience for all of us!

JZuck said...

Pasta Substitute Recipe:

Spaghetti Squash

Here is what it looks like when you buy it:

http://www.greenharvest.com.au/images/S ... squash.jpg

- Pierce the outside of the squash, multiple times with a fork and microwave for 8-12 minutes. The outside will feel a little soft when ready.
- Let it sit about 5 minutes because it will be very hot.
- Cut it lengthwise in half.
- Remove the layer of seeds.
- After the seeds are removed, take a fork and scrape out the inside, it will be stringy like Spaghetti.

Here is what it should look like:

http://www.sallad.net/blog/wp-content/u ... %20009.jpg

- Take your favorite low sugar or sugar free pasta sauce and add ground beef or turkey and then pour over the spaghetti squash.

I think 1 cup of plain spaghetti squash = 1 block of carbs.


Aimee Lyons said...

Jon- I do the Spaghetti Squash thing often! LOVE IT! Great call out!