Contributed by: Rozanne Gold of Low Carb 1-2-3
As a professional chef for 25 years, Rozanne Gold is a big believer in using only the best and freshest ingredients -- and treating them simply to achieve fabulously flavorful results. That's what her award-winning "1-2-3" series of three-ingredient cookbooks are all about. Now Gold works her 1-2-3 magic on low-carb cooking, creating Low Carb 1-2-3, an invaluable collection of amazingly simple and satisfying recipes that meet the guidelines of all the low-carb and good-carb plans out there today, including Atkins, South Beach, Sugar Busters, and Glycemic Index diets.
Here are 225 delightfully easy and delicious recipes that sound (and taste) more complicated than just three ingredients -- from fortifying breakfasts like Baked Eggs Ranchero, to fabulous party food like Wasabi-Stuffed Shrimp, to savory main dishes like Chicken Rollatini with Salami and Roasted Peppers, to luscious desserts like Frozen Hot Chocolate.
Each recipe is placed in one of three basic categories, from very low carb to indulgent low carb, and the "Carbs That Count*" feature gives readers a quick tally of actual carbs consumed. Additional features include tips for stocking the 1-2-3 kitchen, a selection of 50 low-carb snacks, a collection of 50 low-carb menus, and a reference list ranking carb-smart (and not-so-smart) foods.
Whether you're looking for recipes to help you stick to a low-carb diet or just want to improve the quality of your family meals, you will be delighted to discover that satisfying, low-carb meals are as easy as 1-2-3.
This is a simple and sophisticated merger of flavors that is indeed more than the sum of its parts. Serve it in chilled martini glasses with a lemon twist, and you'll get oohs and ahhs at the table.
Place the raspberries in a bowl.
In a small bowl, place the syrup. Grate the zest of the lemon and set aside. Halve the lemon and squeeze to get 3 tablespoons juice. Mix the juice into the syrup and stir until combined. Pour the lemon-syrup sauce over the raspberries and let marinate for 15 minutes.
Distribute the raspberries among 4 chilled martini or wine glasses. Top with the sauce from the bowl. Scatter the lemon zest on top and serve immediately. You may also garnish each serving with a long twist of lemon zest or a paper-thin lemon slice cut from an additional lemon.
Nutritionist's Note: Blueberries lead the list of antioxidant-fortified fruits, but strawberries and raspberries are close to the top.
Serving Size: Makes 4 Servings
Nutritional Information: CTC* 11.90; Total Carbs 24.81; Fiber 12.91; Total Fat 1.02; Sat Fat .04; Protein 1.77; Calories 115;
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