skinny corn chips
Refried Black ridomil soybeans
yellow squash bread Tea Sandwiches
Awesome Olive Paste
sizzler blue cheese dressing recipe
a recipe for oven roasted vegetables
with Tuna
celebrity tuna with Eggplant
Tabil Spice Mixture
cream cheese appetizer
Roasted Cabbage with Bacon
brussels sprouts recipe with Cream Cheese, Toasted Almonds and Nutmeg
Chicken and Coconut Milk Curry
Mushroom and Pepper Topping
Curried Tofu, Mushroom and Pepper Deligh
Crepes Recipe
Beef and Mushroom Crepe Filling
Yummy Daikon castle cakes
Floating Eggs
Oriental Sesame Celery
Chard with Bacon Veggie Delight
Oriental-Style baking tofu
Mushroom and Pepper
deviled boiled eggs
recipe for deviled eggs with ham
deviled eggs recipe with Smoked Salmon
spicy deviled eggs with Crabmeat
skinny corn chips
Crisp, delicious, low carb and not covered fat.
The dough needs to be rolled out and cut into chips.
It is somewhat easy to do but takes a little time.
The results are extremely rewarding.
This recipe makes comparatively mild chips; increase the spices to suit your taste.
Preparation time: 30 to 40 minutes to mix and roll out dough.
Baking time: 10 to 12 minutes per batch.
Serving size,1 ounce of tortilla chips, about 12 to 14 pieces, 1 by 1 ½ inches).
Carbs per serving,: 9.6 grams of carb. number of servings: 7 or 8.
Ingredients:
¼ Cupful hot water
3 tablespoonfuls butter, soft
2 tablespoonfuls cold water
3 tablespoonfuls olive oil
½ Cupful masa harina (enriched corn flour)
¼ Cupful vital wheat gluten flour
1/3 cupful soy protein powder
3 tablespoonfuls unprocessed wheat bran
¼ Cupful whole almond meal
1 tablespoonful ground chili powder (or as desired)
1 teaspoonful garlic powder
½ teaspoonful cumin (elective)
cayenne pepper (dash or as wanted)
salt to taste (a couple of shakes or as wanted)
freshly ground black pepper (as wanted)
2 tablespoonfuls soy protein powder (for rolling dough)
In a small or medium size mixing bowl, mix the hot water with the butter, stir to dissolve.
Add the cold water and olive oil.
In another mixing bowl, mix all of the dry ingredients except for the soy protein powder needed for rolling.
Mix well.
Add the dry mixture to the liquid mixture and stir with a fork till the liquid is soaked up.
Use your hands to mold the dough into a smooth ball.
Cover.
Chill for about 1 hour or longer.
When you are ready to proceed, preheat oven to 350ºF.
Sprinkle a tiny bit of soy protein powder on a big cutting board.
Pinch off a chunk of dough about the size of a large walnut.
Roll it in the soy protein powder and flatten it lightly with your hand, shaping it into a rectangle.
Roll the piece as thin as you can make it.
Split the dough into 3 or 4 equal pieces and stack them.
Cut strips of about 1 inch by 1 ½ inches or make the chips any size you want them.
They will shrink by approximately one-third when they bake.
Place chips on two large, nonstick, heavy-gauge metal baking tray, remember, they will shrink, not expand.
Bake them for 10 to 12 minutes or till lightly browned.
Slide onto a rack to cool and to dry them entirely.
Refried Black ridomil soybeans
Serving size ,½ cupful. Carbs per serving: 3.1 grams of carb.
Ingredients:
2 cans, 15 ounces each, organic black soybeans rinsed, drained and mashed
5 ounces chicken broth
2 tablespoonfuls coconut oil
2 tablespoonfuls chopped red onion
½ teaspoonful salt, or to taste.
½ teaspoonful black pepper
In a blender or food processor, puree the black soybeans and chicken broth till the consistency is relatively smooth.
In a medium size saucepan, heat the coconut oil on medium or medium low heat and sauté the onion in the oil till just starting to turn golden, don't brown or burn.
Carefully add the bean puree to the saucepan, it may pop a little, so look out!
Heat the beans.
Stir in the salt and pepper.
Keep warm until serving time, or reheat on stovetop.
You may want to stir in a trifle more chicken broth if the beans become to stiff.
yellow squash bread Tea Sandwiches
One of our recipes low carb sandwich
Serving size ,1/12 total yield. Carbs per serving,: 1.6 grams of carb.
Ingredients:
1 ¼ cupfuls mayonnaise
1 # bacon, cooked crisp, drained thoroughly and crumbled
1 green bell pepper, seeded and diced
72 slices of yellow crookneck squash, about 6 squash.
In a large bowl, mix the mayonnaise, bacon, and bell pepper, mixing by hand until completely blended.
On a large sheet of waxed paper, align the squash rounds in three rows of 12 slices.
Spread the mixture, like frosting, on all slices in two of the long rows.
Stack a frosted slice onto another frosted slice and top with an unfrosted one.
Repeat this procedure for an another three rows of 12 slices.
You should have 24 three tiered sandwiches when you are done.
Set the tea sandwiches on a serving platter, loosely cover with plastic wrap, and refrigerate till ready to serve.
Awesome Olive Paste
Serving size,1 tablespoonful. Carbs per serving,: 0.7 gram of carb.
Ingredients:
2 cans black, pitted olives, 11.5 ounces total dry weight.
2 tablespoonfuls drained capers or more, as desired.
½ Cupful pine nuts
1 teaspoonful crushed garlic in olive oil
2 tablespoonfuls freshly chopped parsley
salt to taste
freshly ground black pepper to taste
1 tablespoonful extra-virgin olive oil
Thoroughly drain olives and capers.
Place all ingredients in food processor or blender.
Puree to wanted consistency.
sizzler blue cheese dressing recipe
Note: Total Carbs: 14.75, Carbs per tablespoonful: .615
Ingredients:
4 ounces. blue cheese, crumbled
1 cupful sour cream
1/4 cupful mayonnaise
2 teaspoonfuls minced garlic
1 tablespoonful red wine vinegar
salt and pepper to taste
Mix all the ingredients.
Cover and refrigerate overnight or for up to one week.
Taste and correct the seasoning if necessary.
a recipe for oven roasted vegetables with Tuna
Note: serves 4 . Total carbs 40
Ingredients:
4 bell peppers
1 medium onion
1 small green Chile, jalapeno or Serrano, seeded and minced.
3 tablespoonfuls of olive oil
1 ½ tablespoonfuls of fresh lemon juice.
2 hard boiled eggs, cut into wedges
3 cans of light tuna packed in oil, drained.
6 anchovy fillets, optional
Preheat oven to 475 F. put the peppers and onion on a baking sheet on the top shelf of the oven for 30 minutes.
Add the tomatoes for at least 5 minutes.
The vegetables should be soft and very well browned.
Peel and seed the peppers, then dice them.
Peel and dice the onion.
Peel the tomatoes and take out as many seeds as you can and dice the flesh.
Save any juice for the salad.
Place the vegetables in a serving bowl and stir in the peppers.
Whisk the oil and lemon juice together in a small bowl and add salt and pepper to taste.
Pour the dressing over the vegetables and toss gently.
Crumble the tuna on top of the egg salad and put the egg slices over the tuna.
Sprinkle the top anchovies over the salad and serve.
celebrity tuna with Eggplant
Note: Makes approximately 1 1/2 cupfuls
Ingredients:
2 Japanese eggplants, approximately 1 pound
Olive oil
2 to 6 1/2 ounces cans Italian tuna, packed in olive oil
3 tablespoonfuls drained capers
1/2 cupful unsalted butter, softened
2 tablespoonfuls coarsely chopped basil
capers, Pickled flower buds used as a pungent relish in various dishes and sauces
Small basil leaves
Slice the eggplant in twelve 1 inch slices on a slight diagonal.
Brush with olive oil and grill or broil till tender and browned.
Let cool.
Drain the tuna.
Place in a food processor with the capers and butter.
Process till smooth.
Transport to a bowl and stir in the basil
Spread 1 tablespoonful of the mousse on each piece of eggplant.
Garnish with a caper and basil leaf.
Tuna Mousse
Total Carbohydrates: 1
Total Carbohydrates minus Fiber: .5
Total Carbohydrates per tablespoonful: .056
Eggplant
Total Carbohydrates: 26.
Total Carbohydrates Minus Fiber: 10.
Carbohydrates per Serving: 2.
Per Serving
Total Carbohydrates: 2.
Tabil Spice Mixture
Ingredients:
1 1/2 tablespoonful caraway seeds
1/4 cupful coriander seeds
2 dried red chilies
Roast the spices in a dry frying pan over medium heat till fragrant.
Cool and finely grind in a coffee grinder.
cream cheese appetizer
Notation: This can be spread on a plate or packed into crocks and served with cucumber slices, celery sticks and radishes. If you can find the Hungarian Lipto cheese, use it in place of the feta and cream cheese.
Ingredients:
4 ounces feta cheese, crumbled
4 ounces cream cheese, at room temperature
1/2 cupful unsalted butter, at room temperature
3 tablespoonfuls sour cream
2 anchovy fillets, mashed to a paste
1 tablespoonful finely minced green onion
1 tablespoonful Dijon mustard
1 1/2 teaspoonfuls paprika
1/2 teaspoonfuls caraway seeds smashed or bruised to release flavor
sea salt and freshly ground black pepper to taste
With a wooden spoon or handheld mixer, cream the feta, cream cheese and butter till smooth.
Add the remaining ingredients and mix well.
Keeps for 2 weeks, refrigerated.
Roasted Cabbage with Bacon
Ingredients:
2 pounds head of green cabbage
1 tablespoonful extra-virgin olive oil
4 ounces good quality slab bacon, diced into 1/4 inch cubes
coarse sea salt
red wine vinegar or lemon wedges
Preheat the oven to 350°F.
Trim the stem of the cabbage and remove one layer of the outermost leaves.
Cut the cabbage in one-half, and cut each one-half into 3 even wedges.
Coat a rimmed baking sheet with the oil and put the cabbage wedges 1 inch apart on the sheet.
Scatter the bacon over the cabbage.
Roast the cabbage for 20 to 30 minutes till amply browned on the bottom.
Turn the wedges over and roast for 20 to 30 minutes longer till the bottom is amply browned again.
Remove any dried outermost leaves.
Sprinkle with the coarse salt and serve with vinegar or lemon wedges.
2 Carbs per serving
brussels sprouts recipe with Cream Cheese, Toasted Almonds and Nutmeg
Ingredients:
1 pound Brussels sprouts, trimmed and cut in half
1/4 cupful cream cheese, cut into small pieces
1/4 cupful toasted, slivered almonds
sea salt and freshly ground black pepper
freshly grated nutmeg
Cook the sprouts in rapidly boiling, salted water till tender.
Drain, return to the pot and stir in the cream cheese, salt, pepper and nutmeg to taste.
Transfer to a warmed up serving dish and sprinkle with the almonds.
3 Carbs per serving
Chicken and Coconut Milk Curry
Serves 4 at 3 carbs per serving
Ingredients:
2 tablespoonfuls vegetable oil
1 1/2 teaspoonfuls whole black peppercorns
Three 1-1/2 inch pieces of cinnamon stick
10 whole cloves
8 whole cardamom pods
3 dried jalapenos
1 tablespoonful fresh, grated ginger
8 chicken thighs, skinned
1 14 ounces can coconut milk
salt to taste
Over high heat in a medium sized heavy pot, heat the oil.
Add the peppercorns, cinnamon, cloves, cardamom and jalapenos .
Stir till the cardamom darkens slightly.
Add the ginger, give a couple of stirs and add the chicken and coconut milk.
Salt very lightly.
Add adequate water to barely cover the chicken pieces.
Bring to a boil, turn down to a simmer and cook uncovered for 40 minutes.
The sauce will have thickened slightly.
Season to taste.
Try it with a squeeze of lime.
Mushroom and Pepper Topping
Ingredients:
2 tablespoonfuls extra-virgin olive oil
3/4 pound sliced mushrooms
sea salt and freshly ground black pepper
1 cupful thinly sliced bell pepper, red is nice
1 cupful tomato sauce
12 ounces full fat mozzarella cheese, grated
1 teaspoonful dried oregano, elective
In a large frying pan over high heat, heat the olive oil.
Add the mushrooms, season with mushrooms out of the pan into a sieve to drain and add the peppers to the pan.
Fry till the peppers are slightly limp.
Add to the mushrooms salt and pepper and fry till they are browned and the liquid has evaporated.
Preheat the broiler to high.
Spread the tomato sauce equally over the base and spread with the mushrooms and peppers.
Cover evenly with the cheese and sprinkle with the oregano.
Broil till bubbly and lightly browned.
Cool on a rack for a couple of minutes before slicing and serving.
Curried Tofu, Mushroom and Pepper Delight
Notation: Serves 4 total carbs 4
Ingredients:
2 tablespoonful vegetable oil
1 large red pepper, cut into short, narrow strips
¼ pound sliced mushrooms
2 blocks firm tofu, 350 grams each well drained and crumbled
3 tablespoonfuls green onions, thinly sliced
1 teaspoonful curry powder
salt and black pepper to taste
1/2 cupful ripe tomato, finely diced
1 tablespoonful coarsely chopped parsley or cilantro
In a large frying pan, heat the vegetable oil over medium heat.
Add the pepper and mushrooms and cook, stirring once in a while till tender.
Step-up the heat and cook, stirring till any liquid in the pan evaporates.
Add the tofu, green onions, curry powder, salt and pepper.
Reduce the heat and cook till heated through and through.
Stir in the tomato and parsley or cilantro.
Crepes Recipe
Ingredients:
4 eggs
4 tablespoonfuls heavy cream
dash salt & pepper
Whisk ingredients together
.
Heat little oil in 8 inch non stick frying pan.
Pour about a 1/4 cupful egg mixture in at a time, swirling pan quickly to cover bottom in thin layer.
Let cook few minutes till bottom is brown and carefully flip.
Lightly brown other side and remove from pan.
Repeat with balance of batter.
Total: 4 carb
Makes 6 crepes at 0.7 carbs
Beef and Mushroom Crepe Filling
Serving size, ½ total yield. Carbs per serving ,: 3.2 grams of carb.
Ingredients:
1 tablespoonful olive oil or coconut oil
3 ounces lean ground beef
½ Cupful chopped scallions
4 ounces sliced mushrooms
salt to taste
freshly ground black pepper to taste
Heat a small or medium skillet over medium heat.
Add olive oil or coconut oil.
Cook ground beef in hot oil till done.
Set aside and keep warm.
Add scallions to the skillet and cook for 1 minute.
Add mushrooms and cook till barely tender, about 4 to 5 minutes.
Return meat to pan.
Mix with onions and mushrooms; season to taste.
Put filling in the center of four crepes, roll up crepes and serve.
Yummy Daikon castle cakes
Notation: Makes 6 cakes. Total carbs per cake only 6
Daikon contains a lot of water and 1 1/2 pounds only makes 6 cakes. Because of its water content, it is crucial to get the grated daikon as dry as you can or the cakes will crumble when you fry them.
These are tasty with a pat of sour cream or mayonnaise. They are also good cold
Ingredients:
1 1/2 pounds daikon radish
1 teaspoonful sea salt
1 egg
5 tablespoonfuls finely ground pork rinds
2 tablespoonfuls finely minced green onion
sea salt and freshly ground black pepper
2 tablespoonfuls olive or vegetable oil
Peel, and grate the daikon into a bowl.
Mix with the salt and let sit for 1/2 hour.
Squeeze the water out of the daikon with your hands.
The more water you squeeze, the better the cakes will be.
Mix the daikon with the egg, pork rinds, green onion, sea salt and freshly ground black pepper to taste. Let sit for 10 minutes.
Preheat the oven to 350° F.
Heat a heavy frying pan, a cast iron pan is ideal, that can go into the oven over medium low heat.
Swirl the oil around the pan.
Fill a 1/4 cupful dry measuring cup with some of the mixture, packing it slightly.
Turn out into the frying pan.
You should have a nicely shaped cake that stands a bit more than an inch high.
Continue with the remaining mixture.
Fry the cakes on one side without agitating them too much till browned on the bottom, 5 to 6 minutes.
Very carefully turn the cakes over and fry for 2 to 3 minutes longer.
Place the whole pan in the oven and bake for 10 minutes.
Floating Eggs
Notation: The cracking technique leaves these eggs beautifully marbled.
They are great for entertaining or just for yourself.
You can dress them up even further with a bit of mayonnaise, mixed with hot prepared mustard or wasabi.
Only 7 Carbohydrates per egg.
Ingredients:
8 large eggs
1 teaspoonful salt
1 tablespoonful soy sauce
1 tablespoonful dark soy sauce
1/4 teaspoonful salt
2 star anise, broken into individual points
4 teaspoonfuls Constant Comment tea leaves, or a fragrant orange spiced tea
Put the eggs and1 teaspoonful salt in a pot and cover with ample cold water.
Bring to a boil, lower to a low simmer.
Cook for 20 minutes. Remove the pot from the heat and drain off the water.
Let the eggs sit under a stream of cold water till cool.
With the back of a large spoon, tap each egg gently to make a network of fine cracks.
Put the eggs in a pot that fits them snugly and add the soy sauce, salt, star anise, tea and 3 cupfuls cold water.
Bring to a boil then turn to a bare simmer and cover with a lid.
Simmer for 3 hours, checking the level of water at times and adding more water if needed.
You only need enough to cover the eggs.
Remove from the heat and let cool in the sauce.
Put in the fridge, the sauce and all and let sit for at least 8 hours or up to 1 1/2 days.
Remove the eggs from the sauce and dry them.
Keep covered and refrigerated without peeling till ready to use.
Oriental Sesame Celery
Notations: Serves 4.
Goes good with any Japanese food, it is also good when cold.
Also makes a great topping for tofu.
Total Carbohydrates: 14
To crush the sesame seeds, put them in a Ziploc bag and roll with a rolling pin till they are crushed.
Ingredients:
4 stalks celery
1 tablespoonful vegetable oil
2 teaspoonfuls sake
Pinch of Splenda
4 teaspoonfuls soy sauce
2 tablespoonfuls sesame seeds, lightly toasted and crushed
ground dried chili peppers
String the celery, you don’t have to but it makes a better dish, and cut each piece into 2 inch segments.
Cut each segment into longwise 1/4 inch strips.
Heat the oil in a frying pan over high heat and add the celery.
Stir fry till barely tender, about 1 minute.
Add the sake and Splenda and stir till the liquid has evaporated.
Add the soy sauce and stir till the liquid is about gone.
Stir in chili pepper to taste.
Transfer to a dish and sprinkle with the sesame seeds.
Chard with Bacon Veggie Delight
Notation: Serves 4. Total Carbohydrates: 18.
This simple veggie dish can also be made with mustard greens or rapini.
It will compliment just about any simple meat or fish dish.
Ingredients:
1 pound red or green Swiss chard, coarse stems removed, washed and drained
1 tablespoonful extra-virgin olive oil
2 slices bacon finely chopped
2 cloves garlic thinly sliced
1/3 cupful white wine
1/8 teaspoonful salt
Pepper to taste
Coarsely chop the Swiss chard and place aside.
In a large pot, heat the vegetable oil over medium heat.
Add the bacon and garlic and sauté till the bacon is crisp and the garlic is lightly browned.
Add the Swiss chard, salt and white wine.
Turn the heat to low, cover and cook till tender, roughly 10 to 12 minutes.
Season with the pepper and serve.
Oriental-Style baking tofu
Notation: Serves 4. Total Carbohydrates: 25
Ingredients:
2 blocks firm tofu, drained, 350 grams each`
vegetable oil
1/4 cupful soy sauce
1 1/2 teaspoonfuls sesame oil
1 tablespoonful Splenda
1 clove garlic, minced
1 tablespoonful toasted sesame seeds
1 tablespoonful hot red bean paste, or to taste
2 green onions, thinly sliced
Preheat the broiler.
Cut the tofu into ½ inch slices.
Lightly brush a rimmed baking sheet with vegetable oil, put the tofu in a single layer on the sheet(s) and lightly brush the top with oil.
Broil, as close to the heat as possible till the tofu is lightly browned.
Turn over and brown on the other side.
Mix the soy sauce, sesame oil, Splenda, garlic, sesame seeds and hot bean paste.
Heat the soy mixture to a boil in a large pan over medium heat.
Softly add the tofu in a single layer.
Turn down to a simmer and cook for 2 to 3 minutes, spooning the mixture over the top of the tofu.
Sprinkle with the green onions and serve.
Mushroom and Pepper
Note: Serves 4 . Total Carbohydrates: 34
Ingredients:
2 tablespoonfuls olive oil
1 large red pepper, cut into short, narrow strips
¼ pound sliced mushrooms
2 blocks firm tofu, 350 grams each well drained and crumbled
3 tablespoonfuls green onions, thinly sliced
1 teaspoonful curry powder
Salt and black pepper to taste
1/2 cupful ripe tomato, finely diced
1 tablespoonful coarsely chopped parsley or cilantro
In a large frying pan, heat the olive oil over medium heat.
Add the pepper and mushrooms and cook, stirring once in a while until tender.
Increase the heat and cook, stirring till any liquid in the pan evaporates.
Add the tofu, green onions, curry powder, salt and pepper.
Reduce the heat and cook till heated through.
Stir in the tomato and parsley or cilantro.
deviled boiled eggs
SERVING SIZE,1 egg. Carbs per serving,: 0.6 gram of carb.
Number of servings: 6.
Ingredients:
3 tablespoonfuls butter, soft
6 hard-boiled eggs
2 tablespoonfuls mayonnaise
½ teaspoonful Dijon-style mustard
¼ teaspoonful prepared horseradish
salt to taste
freshly ground black pepper to taste
Peel and cut eggs lengthways when they have cooled.
Scoop out yolks.
Set whites on a plate and prepare the yolk mix.
Place the yolks in a mixing bowl and mix the other ingredients.
Mix well.
For the smoothest filling, press the mixture through a sieve.
For the most elegant presentation, you can put yolk mixture in a pastry tube and select an interesting, large nozzle before you fill the whites with the mixture.
Otherwise, fill the eggs with a teaspoonful, creating a smooth mound.
For a touch of color, dust the eggs with paprika.
Refrigerate till ready to use.
recipe for deviled eggs with ham
Ingredients:
3 tablespoonfuls butter, soft
6 hard boiled eggs
2 tablespoonfuls mayonnaise
1 teaspoonful Dijon-style mustard
2 ounces finely minced ham
¼ teaspoonful prepared horseradish
salt to taste
freshly ground black pepper to taste
Peel and cut eggs lengthways when they have cooled.
Scoop out yolks.
Place whites on a plate and prepare the yolk mix.
Place the yolks in a mixing bowl and mix the other ingredients.
Mix well.
For the smoothest filling, press the mixture through a sieve.
For the most elegant presentation, you can put yolk mixture in a pastry tube and choose an interesting, large nozzle before you fill the whites with the mixture.
Otherwise, fill the eggs with a teaspoonful, creating a smooth mound.
For a touch of color, sprinkle the eggs with paprika.
Refrigerate till ready to use.
This adds 2.0 grams of carb to the total.
A serving has 1.0 gram of carb.
deviled eggs recipe with Smoked Salmon
Ingredients:
3 tablespoonfuls butter, soft
6 hard boiled eggs
2 tablespoonfuls mayonnaise
2 ounces finely chopped smoked salmon, lox, or nova
½ teaspoonful Dijon-style mustard
¼ teaspoonful prepared horseradish
salt to taste
freshly ground black pepper to taste
Peel and cut eggs lengthways when they have cooled.
Scoop out yolks.
Place whites on a plate and prepare the yolk mix.
Place the yolks in a mixing bowl and combine the other ingredients.
Mix well.
For the smoothest filling, press the mixture through a sieve.
For the most elegant presentation, you can put yolk mixture in a pastry tube and select an interesting, large nozzle before you fill the whites with the mixture.
Otherwise, fill the eggs with a teaspoonful, creating a smooth mound.
For a touch of color, dust the eggs with paprika.
Refrigerate till ready to use.
This adds less than 1.0 gram of carb to the total.
A serving has 0.8 gram of carb.
spicy deviled eggs with Crabmeat
Ingredients:
3 tablespoonfuls butter, soft
6 hard boiled eggs
2 tablespoonfuls mayonnaise
1 tablespoonful low carb ketchup
1 teaspoonful lemon juice
2 ounces cleaned and finely flaked crabmeat
salt to taste
freshly ground black pepper to taste
Peel and cut eggs lengthways when they have cooled.
Scoop out yolks.
Set whites on a plate and prepare the yolk mix.
Put the yolks in a mixing bowl and mix the other ingredients.
Mix well.
For the smoothest filling, press the mixture through a sieve.
For the most elegant presentation, you can put yolk mixture in a pastry tube and select an interesting, large nozzle before you fill the whites with the mixture.
Otherwise, fill the eggs with a Teasp, creating a smooth mound.
For a touch of color, dust the eggs with paprika.
Refrigerate till ready to use.
One serving has 0.9 gram of carb.
