Low-Carb .. Lift Spirits—Not BGs

Caution: Every person with diabetes should talk with his or her healthcare professional about the use of alcohol. In addition to the effects of alcohol on diabetes control, including potentially causing hypoglycemia, there are possible interactions with other medications

Sample recipes from “Low-Carb Cocktails”

| Dec 1, 2005

We all know that having diabetes does not exclude us from the merriment of the holiday season. And a book called “Low-Carb Cocktails: All the Fun and Taste Without the Carbs” (M. Evans and Co., 2004) offers recipes that can help prevent “yuletide libations from turning into blood-sugar nightmares.”

In their book, Marlene Koch, RD, and her husband Chuck have curbed the carbs and sugar in many cocktail recipes, “allowing everyone, even people with diabetes, to indulge in holiday cheer.”

“Low-Carb Cocktails” features more than 60 recipes, many with nonalcoholic versions, ranging from lemon drops to winter favorites such as eggnog and hot buttered rum.

“Low-Carb Cocktails” is available at bookstores as well as from online sellers including www.Amazon.com. It retails for about $6.95.


Wine Spritzer

A refreshing drink with a nice touch of citrus for those times when you prefer a light drink.

4 ounces white wine
2 ounces club soda
Lemon twist

Fill an 8-ounce wineglass with ice. Pour in wine and soda. Stir briefly and add lemon twist.

Makes 1 serving

Per serving:
Calories: 80
Total carbs: 1


Ginger Snap

2 ounces brandy (or blended Canadian whiskey)
½ teaspoon Splenda Granular
Diet ginger ale
Orange slice

Pour brandy into a tall Collins glass. Add Splenda. Stir. Top with diet ginger ale. Garnish edge with orange slice.

Makes 1 serving

Per serving:
Calories: 130
Total carbs: 0


Ultra-Low-Carb Lemon Drop

1½ ounces citron vodka
1½ teaspoons Splenda Granular
¼ teaspoon lemon extract
Lemon twist

Pour all ingredients except lemon twist into a shaker two-thirds full of ice. Shake well into a chilled cocktail glass. Add twist.

Makes 1 serving

Per serving:
Calories: 100
Total carbs: 1


Old Fashioned

To make a good old fashioned, you need to use the bartending technique called “muddling,” whch uses the back of a spoon (or a muddler) to break up the fruit and release its juices and oils to flavor the liquid.

2 dashes Angostura bitters
1 teaspoon Splenda Granular
1 orange slice (thin)
2 lemon twists
1 maraschino cherry
2 ounces bourbon (or blended Canadian whiskey)
Splash of club soda
Lemon twist

In a large rocks glass, muddle the bitters, Splenda, orange slice, lemon twists and maraschino cherry. Fill the glass with ice. Add bourbon and a splash of club soda. Stir. Garnish with lemon twist.

Makes 1 serving

Per serving:
Calories: 135
Total carbs: 3


Hot Buttered Rum

Buttery and fragrant with spice, nothing welcomes guests or wards off a cold-weather chill like a steaming mug of hot buttered rum. The butter mixture will keep for several months in the refrigerator.

½ cup (1 stick) butter, softened
1 cup Splenda Granular
1 teaspoon molasses
1 teaspoon cinnamon
¾ teaspoon ground nutmeg
½ teaspoon mace
Dark rum

Place butter in a food processor. Add Splenda, molasses and spices and process just until smooth. Scrape butter mixture into a covered container and place in refrigerator. For each drink, measure 1 ample tablespoon of butter mixture into a mug. Add 5 ounces of boiling water and 1½ ounces of dark rum. Stir briskly.

Makes 8 servings

Per serving:
Calories: 220
Total carbs: 4


Ultra-Low-Carb Killer Eggnog

Decadent and rich, this all-cream eggnog is for those of you looking for the maximum carb cut. (Did you know that prepared eggnogs can contain up to 20 carb grams per serving?)

6 egg yolks
¾ cup Splenda Granular
2½ cups heavy cream
1 cup water
1 tablespoon vanilla
¾ teaspoon ground nutmeg
¾ cup rum (may also use brandy or cognac)
Additional nutmeg for garnish

In a small bowl, beat egg yolks with an electric mixer until light and lemon colored. Beat in Splenda. Slowly beat in 1 cup of the cream (small amounts at a time to keep it creamy) and then 1 cup water. Pour into a medium saucepan and cook over low heat, whisking constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in vanilla, nutmeg, 1 cup of cream and the rum. Refrigerate. Before serving, softly whip remaining ½ cup of cream. Whisk into the cold eggnog. Ladle into cups and garnish with a sprinkle of nutmeg.

Makes 8 servings

Per serving:
Calories 365
Total carbs: 4

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Categories: Diabetes, Diabetes, Food, Low Carb


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Dec 1, 2005

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