Carbquik
Posted as original from CleopatraNic:
Funnel cake So most of you already know this, but for those that don't...funnel cake is basically a glorified pancake. Sorry to ruin any romantic conceptions you had about this summertime carnival treat, but that's basically what it is. The good news? This works to our advantage in creating a WLS friendly version. 3 fundamental problems with traditional funnel cake that make it either uneatable/not worth it to us pouch peeps:
- It is deep fried - dumping is always a consideration as well as the fact that over consumption of the WRONG types of fats is what got us on the table in the first place
- Ze carbs! Ze carbs! Need I say more?
- The 47 lbs. of powdered sugar that comes on it.
- Shape - it is squiggly and disorganized. You feel like a rebel eating it because it just seems so random and wayward
- Texture: it is crisy. Mainly from the vat of reused oil it was fried in.
- Taste- not so much of the funnel cake, although a good base is important. Mostly it's all about the toppings. Namely powdered sugar. I am dumping just thinking about all that sugar. I bought my daughters a funnel cake at a carnival last week and had to stop the lady from pouring on the sugar. But I digress...
So, next we tackle the shape. We need 2 things to achieve a funnel-cake like shape: heat and control of the batter. So spray a pan with non-stick and put it on high heat until it is hot and then drop it back down to medium flame. While it's heating up get a Ziploc baggie. Put your batter in there. It should be a bit thick. Once you've got it into the bag, cut off one corner with some scissors. Now pipe the batter into your pan in a random fashion. This is also where the pancake thing works to our advantage. You have a minute to take your time with the shaping of the batter so go crazy with it. Have fun. I'll wait. Mmmkay...so after you have done that...let it sit there for a bit. It will puff up, the edges will pull away from the pan. In fact, it'll look something like this: Yeah, like that. When it looks like that you should consider flipping it. Now most chefs will tell you to be patient because you only want to flip once. I would tell you the same thing. Make good and sure it is done on the other side before you flip it. Then CAREFULLY flip it. Use a big, wide spatula. Again, I'll wait... Got it? Ok. So let it chill there for a few moments while we consider toppings. So do you like the powdered sugar? You do? Well do you do well with Splenda? Yes? Ok, so do this: 1 tbsp Splenda 1/2 tbsp cornstarch Mix well. There you go. Sugar free powdered sugar.
Yesterday at Liz's Cooking/SG she made Cheesy Egg Bake. It was made with real flour, baking powder and eggs. It was absolutely delicious. I just had to make it when I got home. I don't have flour, baking power or real eggs. I had just bought a box of Carbquik and I always have egg beaters onhand. Her recipe also called for Italian Seasoning which I did not have onhand but did have greek rub (pampered chef spice). So I made it with the substitutions also swapping Cottage Cheese for Ricotta.
The results: The Cottage Cheese gave it wonderful rise. The texture was extremely creamy, and the taste although not the same as Liz's was very good. The upside is the nutritional value changed to where an 8 serving recipe became a 6 serving recipe without the penalty of extra calories, fat, carbs - and the protein was slightly increased.
As I am typing this, I have another version in the oven with spinach, garlic, onion & ricotta with sundried tomato herb (pampered chef spice). My house smells like I hired a chef. The neighbors are probably getting hungry, LOL!!
Some days your the dog and some days your the hydrant.
