December 10, 2006
Hanukkah recipes from
ENLITENED KOSHER COOKING
by Nechama Cohen"Low-Carb, Sugar-Free Recipes that Bring Joy this Hanukkah"
On this page:
- Cauliflower Latkes
- Cabbage Latkes
- Zucchini Latkes
- Chocolate-Amaretto Pots-de-Cr�me
- Press Release about the book
Cauliflower Latkes (Pancakes)
Low Carb, Low Fat Yield: 16 servingsThese low-carb latkes are delicious and satisfying. They're great to have around when it's latke season (Chanukah), so you won't munch on high-carb potato latkes.
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Cabbage Latkes (Pancakes)
Low Carb, Low Fat Yield: 10-12 servings2 cups cabbage, finely grated
1 whole egg plus 2 egg whites
1 scallion, chopped (see Tip on p. 42)
2 tablespoons soy or whole-wheat flour
salt and pepper to taste
non-stick cooking spray
1 tablespoon canola oil
Place the cabbage in a 4-cup bowl. With a wooden spoon, mix in the eggs and scallion. Add flour and season to taste.
Using wet hands, form latkes and fry on both sides over medium-high heat. For frying, see Tip in previous recipe.
Nutrition Facts
Serving size 1 latke
(oz) 2
(g) 60
Calories 46
Protein (g) 1.6
Carbs (g) 2.5
Fat (g) 2.5
Sat. Fat (g) 0.4
Cholesterol (mg) 50
Sodium (mg) 28
Calcium (mg) 31
Fiber (g) 1.5
Exchanges:
Free vegetable 1
Fat 1/2
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Zucchini Latkes (Pancakes)
Low Carb, Low Fat Yield: 12 servings
The addition of the potatoes does not significantly increase carbs, but it makes a big difference in the taste.
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Chocolate-Amaretto Pots-de-Cr�me
Low Carb, Reduced Fat Yield: 6 servingsThis is an EnLITEned version of the heavy, scrumptious treat. It's so delicious; you won't believe it's not the real thing.
1 cup vanilla low-fat, low-carb soy milk
2 tablespoons light whipped topping
2 ounces (31/2 rows of a small bar)
sugar-free dark chocolate
1 tablespoon margarine
1 tablespoon unsweetened dark cocoa
1/2 teaspoon good-quality coffee
sugar substitute equal to
4 tablespoons sugar
4 egg yolks, beaten
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon Amaretto liqueur
Topping:
1/4 cup light whipped topping
sugar substitute equal to
1 tablespoon sugar
1/4 teaspoon coffee, dissolved with
a few drops of water
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 teaspoon Amaretto liqueur
Beat the egg yolks with a whip and set aside.
Combine soy milk, light whipped topping, chocolate, margarine, cocoa, coffee and sugar substitute in a small, heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, for 10-15 minutes or until the mixture reaches a full boil and begins to thicken. This part takes a lot of patience. As soon as it starts to thicken, turn heat to low and keep stirring for another 1-2 minutes. Gradually mix about one-quarter of the hot chocolate mixture into the beaten egg yolks, half a teaspoon at a time, while continually whisking the eggs so that they don't cook.
Then return the yolk mixture to the remaining hot chocolate mixture. Stir over low heat for 2-3 minutes. Then remove from the heat. Stir in flavorings and liqueur. Pour chocolate mixture into 6 small pots-de-cr�me cups, demitasse cups or souffl� cups. Cover and chill for at least 2 hours or overnight.
To make the topping, beat together the light whipped topping with the sugar substitute at a medium speed. When it starts to thicken, add the dissolved coffee, flavorings, and liqueur and continue beating until soft peaks form. Garnish each pot-de-cr�me with a dollop of whipped topping and sprinkle with some cocoa and/or chopped, toasted almonds.
Garnish:
light whipped topping
cocoa
chopped, toasted almonds
Note:
Whipped topping will give you a thicker, mousse-like effect. But this will add additional fat. Nutrition facts reflect the topping used only for garnish.
We do not recommend freezing this dessert.
Nutrition Facts
Serving size (cup) ?
(oz) 1
(g) 30
Calories 111
Protein (g) 3.5
Carbs (g) 4.5
Fat (g) 8.5
Sat. Fat (g) 3.3
Cholesterol (mg) 142
Sodium (mg) 21
Calcium (mg) 62
Fiber (g) 1.5
Exchanges:
Starch 1/4
Protein 1/2
Fat 11/2
3 large zucchini, peeled
1 medium potato, peeled
1 egg plus 2 egg whites, beaten
2 tablespoons soy or whole-wheat flour
salt and pepper to taste
non-stick cooking spray
2 tablespoons canola oil
for frying
Grate zucchini and potato, either by hand or in a food processor. Drain well in colander. Remove any additional liquid by wrapping the grated vegetables in a clean dish towel and squeezing well. By hand, mix in the egg, flour and seasonings. Form latkes and fry on both sides. For frying instructions, see Tip on p. 135.
Nutrition Facts
Serving size 1 latke
(oz) 2
(g) 60
Calories 40
Protein (g) 1.6
Carbs (g) 3.5
Fat (g) 2.2
Sat. Fat (g) 0.4
Cholesterol (mg) 27
Sodium (mg) 16
Calcium (mg) 13
Fiber (g) 0.5
Exchanges:
Free vegetable 1
Fat 1/2
2 eggs plus 2 egg whites
1 small onion, peeled
1 (2-pound) package of frozen cauliflower or 1 fresh head, steamed and drained
2 tablespoons soy or whole-wheat flour
salt and pepper to taste
non-stick cooking spray
2 tablespoons olive oil, for frying
non-stick cooking spray
Let frozen cauliflower thaw. Put in colander and squeeze out the liquid. Process eggs and onion in food processor and add cauliflower, soy or regular flour and seasonings until finely chopped; do not over process. Wipe a non-stick frying pan with a paper towel dipped in oil and spray the pan with non-stick cooking spray. Put on low heat, wait until hot and drop batter by tablespoonfuls into pan. Brown on both sides.
Tip for frying Enlitened latkes:
With each new batch, spray the pan with nonstick cooking spray and/or wipe the pan with oil occasionally, as well. You need to be patient with these pancakes and fry them for a long time until they are cooked through, or they will fall apart when flipped.
Variation:
Substitute broccoli or spinach for cauliflower. (Their nutrition facts are almost identical to these.)
Nutrition Facts
Serving size 1 latke
(oz) 2
(g) 60
Calories 37
Protein (g) 2.8
Carbs (g) 2.5
Fat (g)1.8
Sat. Fat (g) 0.3
Cholesterol (mg) 21
Sodium (mg) 72
Calcium (mg) 28
Fiber (g) 1
Exchanges:
Free vegetable 1
Fat 1/2
