Question for Low Carb Diet Experts

[NJCher]

I've read hedgehog's Good Calorie, Bad Calorie thread, obtained the book, and am pretty much convinced this is the way to go. I'm more interested in this for the health reasons than for losing weight, but that's neither here nor there. Some of the posters here have really enlightened me.

I can deal with the no-wheat, rice, potatoes, etc. My question is about dessert. Since desserts are refined carbohydrates (do I have that right?), what do low-carb diet people do for dessert?

I love dessert. I'm open to substitutes but would like to hear what others have done to get around this. It will be a real stumbling block for me unless I come up with a strategy.



Cher

[supernova]

1. Some ideas

Here are some things I like (though I readily admit I don't eat dessert every day, more like a couple of times during the week

Anything with nuts, like Baklava (I do eat phyllo, but it's not enough to upset me.) Make a pie crust with crushed nuts rather than dough.

Custards like flan.

Lots with berries: parfaits, jams, jellies, conserves, compotes

YOu can still bake with soy flour or nut flours if you're really jonesing for cake.

A Low carb food plan is really about experimenting with carbs to see where your sugar tolerance is. How many carbs you can have during the day and still maintain or lose weight (if you need to) And what is point past which you will start to gain weight (through the infamous insulin mechanism). Eliminating carbs at first, then slowly adding them back in one by one gives you the chances to discover your personal level. And that limit will be different for every one.

I've begun using a low GI agava syrup to sweeten.


edit: Splenda tastes OK to me in fresh things (like sweetened whipped cream), but baked goods don't taste sweet at all to me with it. So I just wait and make sure I spread a sweet dessert over a few days.

[NJCher]

2. dessert ideas

You can still bake with soy flour or nut flours if you're really jonesing for cake.

Really! I had no idea. I will definitely be giving this a try.

What good suggestions, and I thank you so much. I was particularly interested in what you said about experimenting with the carbs to see where my sugar tolerance level is.

It seems like there are enough ways I can fulfill my dessert craving that this diet could be realistic for me. Again, thanks, supernova!



Cher

[Lex]

3. I just ordered the book "Good Calories, Bad Calories" tonight

and look forward to reading it.

:hi:

[supernova]

4. Sugar withdrawal

I know you said you really like dessert, but don't be surprised if as you go along, your desire for sweet stuff is greatly diminished.

That is a typical outcome on low/managed carb plans.

[AllieB]

5. Cheesecake!

My sister-who also eats low carb-made an AMAZING Pumpkin Cheesecake and Chocolate Swirl Cheesecake for Thanksgiving.

You can make cheesecake crustless or use a nut crust. I'm lazy so sometimes I make a crustless cheesecake and eat it for breakfast. :)

I have found that ground pecans or walnuts work best for crusts, when I actually bake. I use Stevia for an artificial sweetener, usually combined with erythritol. They are both natural sweeteners, as opposed to Splenda. My sister (who is a much better cook/baker than me) taught me that combining sweeteners does away with any weird aftertaste.

[Lydia Leftcoast]

6. I have sometimes satisfied my creamy dessert cravings with

whole-milk ricotta mixed with fruit.

[supernova]

7. So, NJCher, how are you doing?

How are you doing with low-carb eating?

[Locrian]

8. deserts

As stated above: nuts work really well.
Real whipped cream (wo sugar).
Fruit with a little cinamon and stevia in water, boiled.
Served with nuts and whipped cream.


I make blender smoothie shakes out of protein powder ("ANY WHEY" brand is best), frozen berries, and coconut milk. If you keep it thick and let it blend for awhile the coconut milk whips up and it tastes out of this world!



Hang in there. I've found with this that you do eventually loose some of that sweet tooth. Initially you miss that "full" feeling you get with the carbs/sugar (the high actually).

Takes awhile, but eventually you switch over and feel MORE satisfied with the "real" foods. Then the deserts are more of a nice treat and not a craving / addiction.

All of this is just my experience but hope it helps (?)/

[The empressof all]

9. If you have trouble finding baking supplies locally

http://www6.netrition.com/low_carb_products_page.html

This is a great site for Low Carb products and if you plan your orders ahead and get a bit, you can get free shipping as well. I've moved from eating Low carb to eating low Glycemic. A few years ago I couldn't tolerate wheat products at all now I can tolerate some baked goods if they have a higher protein count.

[safeinOhio]

10. I eat a lot of diet jello

zero carbs. Tough staying under 60 grams a day. I've lost 25 lbs in a couple of months and have another 25 to go. I had my blood work done a couple of weeks ago. Triglycerides were cut in half, ld and hd were better also.