Low Fat Caramel Sauce - Low Carb Meatloaf With Bacon.

Low Fat Caramel Sauce

low fat caramel sauce
    caramel sauce
  • Caramel sauce is a sauce made from heating water and caster sugar at a low to moderate temperature until the sugar dissolves and "caramelizes", changing color to golden brown.
  • There's two forms of caramel flavoring: caramel syrup, which is the sugar water stuff used to flavor caramel Frappuccinos, and caramel sauce, which is gooey, genuine caramel. This is drizzled on top of caramel Frappuccinos, caramel macchiatos, caramel mochas and caramel apple ciders.
    low fat
  • Diet food (or dietetic food) refers to any food or drink whose recipe has been altered in some way to make it part of a body modification diet.
  • 3 g or less per reference amount (and per 50 g if reference amount is small).
  • This food labeling term denotes the product has less than 3g of fat in a given size of serving.
low fat caramel sauce - Monin Flavored
Monin Flavored Sauce, Caramel, 12-Ounce Bottles (Pack of 6)
Monin Flavored Sauce, Caramel, 12-Ounce Bottles (Pack of 6)
Caramel refers to caramelized sugar, traditionally obtained by melting sugar in a sauce pot of water. The rich flavor and color of caramel derive from the process of heating and melting the sugar. Created especially for the cafe professional, Monin Caramel Sauce is made with the finest quality ingredients and natural flavors, designed to complement premium espresso. This perfect balance of coffee and sauce flavor is guaranteed to please even the most discriminating latte and macchiato enthusiasts.

79% (19)
Boeuf Bourguignon
Boeuf Bourguignon
Boeuf Bourguignon. Tastes like sin in a bowl. Picture yourself in a dark corner pouring this down your throat in total gluttony. Its that kind of good. First, make brown beef stock. This recipe is from Thomas Keller. Yields a little over 3 quarts, which you can freeze and use to enhance many sauces or as a base for soup. Get your mise ready before you start. Mise en place: 2-3 Tablespoons of oil with a high smoke point (canola or vegetable works well) About 5 pounds meaty beef necks, knuckles, ribs 2 small Spanish onions peeled 1 large carrot, peeled and cut into 4 pieces 1 large leek, roots trimmed, split lengthwise, rinsed well, and cut into 2 inch pieces 1 large sprig of thyme 1 large sprig of Italian parsley 3 bay leaves 1 head garlic A teaspoon salt A teaspoon black peppercorns Procedure: 1. Preheat oven to 475 F. Roast the bones in a roasting pan with the oil for 45 minutes or until all sides of the beef bones are a deep brown. Don't let them turn black or your stock will have a bitter taste. 2. Meanwhile, cut one onion in half and sear with the cut side down. This will take about 20 minutes. Remove. Add veggies over high heat and brown them on all sides. This develops color and rich caramel flavor for the stock. Be patient and attentive. 3. Take the bones out and remove from the roasting pan. Carefully drain off the fat, trying to retain as much of the browned solids as you can. 4. Deglaze the roasting pan over medium-high heat. Use about a cup of cold water. Scrape up as much of the stuck on brown bits as you can. This is called the fond. Let it simmer and reduce by half. 5. Meanwhile, transfer the bones and veggies to a large stock pot. Add enough water to cover. 6. Add the fond to the stock pot and bring to a boil, then immediately reduce to just below a simmer. If you have a thermometer, you want the water to be 190-200 F. If you don't have a thermometer, you want it to bubble a little, but not a full boil. If your stock boils for too long, the veggies and impurities will emulsify in the water and you'll have cloudy stock that will go bad much more quickly. 7. Skim, skim, skim. You'll see foam and fat rise to the surface 15-20 minutes after. This won't happen if your temp is too low. Skim every 15-20 minutes for the first hour. Check every half hour after that and skim if necessary. 8. Continue like this for at least 4 hours. 5 or 6 hours is better. 9. Strain the stock through a fine strainer. Do not jostle, shake, or press the solids. Let the liquid flow. Any of the above makes your stock cloudy as fine particles will get into your liquid. Be patient. 10. Strain again through double layered cheesecloth. 11. Cool down the stock quickly in an ice bath so no nasty bugs get a chance to develop. 12. Store in the fridge. 13. Take off any fat that solidified on the surface. 14. Enjoy all that work. You'll never want to get the store bought stuff again. Up Next: the Boeuf Bourguignon Mise en place: 2 lbs beef, cubed 1 tablespoon olive oil Sale & Pepper 2 Large carrots, cut into 1-2 inch pieces 1 Onion, large dice/rough chopped 4-5 cloves of garlic, roughly cut 1/4 cup Cognac 1-2 cups Red Wine (what you don't use, drink!) 2 cups beef stock 1 tablespoon tomato paste 1 teaspoon fresh thyme leaves 2 Bay leaves 3 sprigs of parsley 3 tablespoons unsalted butter at room temperature, divided 3 tablespoons all-purpose flour Procedure: 1. Season your beef with salt & pepper. Add oil to a hot skillet and brown the meat on all sides. Don't crowd the pan, work in batches if necessary. Otherwise your meat will steam. 2. Remove the beef. Add veggies and get a golden brown color all over. 3. Add cognac. Get your head out of the way and be prepared to reset your smoke alarm. Light the cognac. 4. Remove veggies and deglaze the pan with about a cup of wine, scrape up all that tasty fond. 5. Add meat and veggies, stock, and more wine until the meat is barely covered. Cover the pan with or tight metal lid 6. Stick it all in the oven at 250 F for at least an hour. 7. At the end of its time in the oven, move the pan to the stove top and bring to a boil. 8. Meanwhile, make a brown roux. Start by melting the butter in a sauce pan and then add flour and mix well with a fork or whisk. Let this cook for 5-10 minutes, stirring occasionally so it doesn't burn. The roux should begin to take on a brown color. It is ready when it takes on a color of caramel, or rust. 9. Add the roux to the hot Boeuf Bourguignon and stir. Add more wine if necessary. Season to taste. 10. Enjoy.
Caramel Sticky Buns with Splenda
Caramel Sticky Buns with Splenda
As the sweet rolls bake, the sauce in the bottom of the pan becomes sticky. This recipe makes three pans, so you’ll have extra buns to share with friends or to freeze for another day. Makes: 27 rolls Preparation Time: 15 minutes Chill Time: 8 hours Rising Time: 45 minutes Baking Time: 20 minutes Rolls 1 cup water 1/2 cup butter 1 (1/4-ounce) envelope active dry yeast 1/2 cup warm water (100° to 110°) 2 large eggs (3 AF med) 1/4 cup SPLENDA® Sugar Blend for Baking 1 1/4 teaspoons salt 5 cups all-purpose flour 1 cup chopped pecans (subbed AF Walnuts) 1/4 cup butter, melted 1 cup SPLENDA® Brown Sugar Blend 1 teaspoon ground cinnamon Caramel Sauce 1/3 cup butter 3 tablespoons 2% reduced-fat milk (AF Shelf Life) 2 tablespoons light corn syrup 3/4 cup SPLENDA® Brown Sugar Blend Roll Directions 1. BRING water to a boil in a small saucepan; remove from heat and add butter, stirring until butter melts. Let stand until mixture cools (about 20 minutes). 2. COMBINE yeast and warm water in a glass measuring cup; let mixture stand 5 minutes. 3. BEAT eggs at medium speed using a heavy-duty stand mixer; add SPLENDA® Sugar Blend for Baking and salt, beating until blended. Add yeast mixture and butter mixture, beating on low speed until blended. Gradually add flour, beating until blended. 4. TURN dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well greased bowl, turning to grease top. Cover and chill dough 8 hours or up to 3 days. 5. PREPARE Caramel Sauce and immediately pour into 3 lightly greased 8-inch round or square cake pans. Sprinkle each pan with 1/3 cup pecans. 6. PUNCH dough down and divide into 3 equal portions. Roll one portion of dough into a 12- x 10- inch rectangle. Brush with melted butter. 7. COMBINE 1 cup SPLENDA® Brown Sugar Blend and cinnamon; sprinkle 1/3 cup mixture over each rectangle. Roll up starting at long edge; pinch edges to seal. Cut log into 9 slices. Arrange slices cut-side down over Caramel Sauce. Repeat procedure with remaining dough. 8. COVER and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. 9. PREHEAT oven to 375°F 10. BAKE for 20 minutes or until golden. Cool on a wire rack 5 minutes. Invert onto serving plate. Sauce Directions 1. COMBINE butter, milk, corn syrup and SPLENDA® Brown Sugar Blend in a small saucepan. Cook over low heat, stirring constantly until SPLENDA® Brown Sugar Blend dissolves. Bring mixture to a boil over medium-high heat; boil 1 minute. Nutrition Information per serving Serving Size 1 roll Calories 220 Calories from Fat 70 Total Fat 8g Saturated Fat 5g Cholesterol 35mg Sodium 120mg Total Carbohydrates 34g Dietary Fiber 1g Sugars 16g Protein 3g Exchanges per serving: 2 Starches, 1 Fat This recipe, when compared to a traditional recipe, has a 30% reduction in calories, a 34% reduction in carbohydrates and a 52% reduction in sugars! *AF represents items provided by angelfood ministries

low fat caramel sauce
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