Strawberry scones with whipped cream

(Makes 15) Ingredients:
	carbs
250 g flour	190.0
Pinch of salt	0.00
1 tsp bicarbonate of soda	0.00
2 tsp cream of tartar	0.00
37 g  butter	0.00
150 ml milk (1,5%)	7.00
1 small egg for brushing top	0.00
	197.00
Total carbs (g):	197.00
Makes 15 scones
Carbs (g) /scone:	13.00

 Preparation: 

1. Preheat oven to 220 C.
2. Put the dry ingredients into a food processor. Add butter. Mix well.
3. Add the milk, mix well, until it forms a ball.
4. Roll out the dough (2-3 cm thick). Cut out scones.
5. Line a baking tray with parchment paper. Put scones on tray.
6. Brush top of scones with the whisked egg.
7. Bake for 10 minutes until the top is golden.

 

Serve with strawberry jam and whipping cream. These are not included in the above recipe but you can calculate with 3 g carbs/100 ml whipping cream of 30 % and 26 g carbs / 100 g sugar free strawberry jam.  

 Ingredients:

The above ingredients were purchased in Hungary.  The carb content is calculated on the basis of the items bought in Hungary. 

Sugar free blackberry galette

Ingredients:
Batter:
	Carbs
60 g white flour	46.00
30 g cornflour	21.00
1 tsp sweetener	0.00
1/4 tsp salt	0.00
60 g unsalted cold butter	0.00
3 tbsp cold water	0.00
	67.00
Topping:
	Carbs
150 g blackberries	22.00
2 tsp sweetener	0.00
100 g crème fraiche	4.00
1 normal size egg	0.00
	26.00
Total   carbs (g):	93.00
Total weight of cake (g):	376 g
Carbs/100 g cake (g):	25.00

 Preparation:
 
Batter:

1. Stir the dry ingredients; add butter and cold water until it forms a ball. (You can use electric mixer).
2. Cover with foil and put it in the fridge for 30 minutes.
3. Preheat oven to 180 Celsius.
4. Roll out batter until it forms a circle. Slightly roll up the edge.
5. Put parchment paper on a baking tin.
6. Put the batter on the tin.
7. Stir crème fraiche, sweetener and egg until it forms a smooth mixture.
8. Spread mixture on top of the batter. Sprinkle with blackberries.
9. Bake it until topping is set, about  20 minutes (until edge is lightly brown).

Ingredients:

The above ingredients were purchased in Hungary.  The carb content is calculated on the basis of the items bought in Hungary. I used low calorie sweetener called SÜSSINA in powder form. Calculation is based on the chart issued by the National Institute of Food and Nutrition Science of Hungary.

 

Sugar free Sponge Cake with Mascarpone and Fruit

 

Ingredients:
Sponge cake:
	Carbs
5 normal size eggs	0.00
120 g white flour	91.56
50 g sorbitol	49.50
15,5 g baking powder	3.10
	144.16
Mascarpone cream:
	Carbs
500 g mascarpone (low fat)	10.00
10 g gelatin	0.00
100 g sour cream (low fat)	3.80
100 g milk (1,5%)	5.30
100 g whipping cream (35%)	5.80
20 g sorbitol	19.08
100 g peach	9.00
100g strawberry	7.20
	60.18
Total carbs (g):	204.50
Total weight of cake (g):	1402.00
Carbs/100 g cake (g):	14.50

 

Sorbitol/100 g cake (g):        5.00

Preparation:
 
Sponge cake:

1. Separate the eggs (at room temperature). Put them into two bowls.
2. Measure sorbitol.
3. Preheat oven to 180 Celsius.
4. Measure flour, add baking powder, sift flour and backing powder together.
5. Start beating egg whites. Whisk them into stiff peaks. Add the egg yolks one at a time. Keep beating them. Add sorbitol. Gradually add sifted flour and baking powder.
6. Line a tin with baking paper. (cca 30*40 cm). Pour the sponge cake base into the tin and bake it until 25-30 minutes. (Until lightly brown). If a toothpick comes out clean it is ready. Do not open the oven door in the first 15 minutes of baking.

Mascarpone cream:

 

1. Put gelatin in 100 ml cold water. Stir. Set aside.
2. Mix mascarpone with sour cream, milk and whipping cream. 
3. Add sorbitol.
4. Slowly melt gelatin in the microwave oven. Do not boil.
5. Put one teaspoon of cream to the gelatin, add one more, gradually stir, and add the gelatin mixture to the mascarpone cream. Mix.
6. Put the mixture on top of the sponge cake.
7. Decorate with fruit.
8. Chill.

Ingredients:

The above ingredients were purchased in Hungary. I used cottage cheese instead of mascarpone, but it works with mascarpone too, it would make a smoother mixture. The carb content is calculated on the basis of the items bought in Hungary.

 

Use of sorbitol:
 

While sorbitol’s slow absorption by the body can have a helpful impact on the gastrointestinal system, excessive amounts of it can have a negative impact. Negative impacts include bloating, diarrhea, flatulence, cramping, and other intestinal issues. Do not consume more than 20g sorbitol/day.

 

Sorbitol has been labeled safe for consumption by several food oversight groups. The U.S. Food and Drug Administration (FDA), the Scientific Committee for Food of the European Union, and the Joint Food and Agriculture Organization/World Health Organization have all determined sorbitol is safe. The FDA has labeled sorbitol to be “generally regarded as safe.”