Any Low Carb recipes using Lemon Zest?

[Yummys_Girl]

Hiya All!

Does anyone have any low carb recipes that use Lemon Zest?

[cat lover]

Recipe from Livinlavidalocarb

LOW-CARB AMERICAN FLAG CAKE

1 3/4 cup Carbquik Bake Mix
1 cup Diabetisweet or Splenda
1/4 teaspoon salt
2 teaspoons lemon zest
9 large eggs, at room temperature, separated
3/4 cup cold water
1/2 cup vegetable oil
4 teaspoons Singing Dog vanilla extract, divided
1/2 teaspoon cream of tartar
1 cup heavy cream
2 tablespoons Diabetisweet or Splenda
1 quart strawberries, halved
1/2 cup blueberries

1. Preheat oven to 350°F. Line a 13” x 9” baking pan with parchment paper.

2. In a large bowl whisk bake mix, sugar substitute, salt and zest. Combine yolks, water, oil and 2 teaspoons vanilla extract. Slowly add the liquid mixture into the dry mixture, whisking until just combined.

3. With an electric mixer on high, beat whites and cream of tartar until stiff peaks form, about 4 minutes.

4. Using a rubber spatula, fold whites into batter in three additions. Pour batter into prepared pan, spread evenly and smooth top. Bake 25 to 30 minutes until toothpick inserted in center comes out clean and sides have just started to pull away from the pan. Allow cake to cool completely, about 1 hour.

5. Transfer cake to a serving platter, running a sharp knife around the side to help release. Insert strips of waxed paper underneath cake. With an electric mixer on high, beat cream, remaining 2 teaspoons vanilla extract and sugar substitute until soft peaks form. Using a metal spatula, spread whipped cream in an even layer on top and sides of cake.

6. Form “stars” by arranging blueberries in upper left corner of cake to form a 4”x3” blue square. Form "stripes" by arranging strawberries in 4 equally-spaced horizontal lines across cake.

Servings: 10
Prep time: 15 minutes
Bake/Cook time: 30 minutes
Chill time: 1 hour

Total Carbohydrates: 15g
Net Carbs: 10g
Fiber: 5g
Protein: 15.5g
Fat: 25g
Calories: 342

[cat lover]

From about.com


Lemon Zest Ricotta Creme


There are only 7 carbs per serving in this recipe for Lemon Zest Ricotta Creme.

1-cup part-skim ricotta cheese
1/2 teaspoon grated lemon zest
1 squeeze of lemon juice
1/2-teaspoon vanilla extract
2 packages sugar substitute

Before dinner mix all together in a individual bowls. Put in refrigerator. Serve after dinner.
Makes 2 servings.

*Note: We used Splenda as the artificial sweetener.

[Yummys_Girl]

Thanks Cat Lover. I just made fresh squzzed lemonade and dried and ground the peels to make lemon zest so Im looking for uses for it now!

[cat lover]

I have several recipes that I have made, but they aren't low carb. If I find any others while I'm lurking around the internent I'll guide you to them or post them here. Hope they taste as good as some of them sound!

[DeBora4BobbyL]

Cat, do those recipes tast too lemony? They sound interesting, but I am leary since I am picky about the citrus flavors. I do like recotta too. If you think it tasts good, I might try it.

[cat lover]

I don't think they are "too lemony" although lemon zest will give you a stronger flavor than lemon juice! I keep dred lemon zest on hand because if we have fresh lemons in the house they never last too long. We like to slice them thin and put a whole one in a pitcher of lemonade , in our ice teas we usually use 1/4 of a lemon per glass, and then in the hot weather we LOVE lemon shake-ups!

[DeBora4BobbyL]

I guess I am not a big fan of lemon. Thanks!

[Rapbradley]

What are lemon shake-ups? Sounds good. I looove lemon stuff.

[DeBora4BobbyL]

Hi Rapbradley and welcome to Moms Menu. If you get a chance, pop in to the Introduce Yourself (http://www.momsmenu.com/forums/showthread.php?p=9151#post9151) thread so that others can greet you!

Yeah Cat, what are lemon shake-ups?

[cat lover]

DH and I first became aware of lemonade shake ups at the KY state fair; now we grab one anytime someone has them, but we wanted to have them at home too. We've tried several recipes but this is the one we like the best!

2 cups sugar
2 cups water
6 lemons
Rind from 1 lemon
Cook the sugar and water together till it is thick syrup. Add the lemon rind. When it is cool add the juice from the lemons and refrigerate in a glass jar. To make EACH lemonade shake up: mix cold water and 2 tbsp of the syrup per glass and pour over ice.

You can also make them by taking 1 lemon and cutting in half; squeeze all juice into your glass, add sugar to taste, add water to fill, cover with something and shake till mixed. That is how they got the name lemonade shake up! I like the first way beause it is less messy and easier to make several once you have the lemonade syrup made.

Yes, Rapbradley do come over to the welcome thread so all can get to know you, welcome to MomsMenu!