panna cotta

"Blueberry" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Look if for your diet you can eat mascarpone you could it panna cotta as
well!

You could eat...sorry ! :-)
Blueberry

"Blueberry" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Look if for your diet you can eat mascarpone you could it panna cotta as
well!

http://splendidtable.publicradio.org/recipes/dessert_pannacotta.html

This is a little gift for white flag! ok? I LOVE this sweet (it's really
tasty!) but like usual for me is too much fat, but if it's good for you...

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup (3 1/2 ounces) sugar, or more to taste
Pinch of salt
1 1/2 teaspoons vanilla extract
1 cup (8-ounce container) sour cream
Optional Topping: 2 cups pitted fresh cherries, strawberries, raspberries,
or sliced peaches or pears or 1 1/2 to 2 tablespoons artisan-made balsamic
vinegar or 2 to 3 tablespoons Saba syrup or Vin Cotto

How do you figure this? This recipe has 3300 calories and 128 g of carbs.
Without any of the optional toppings and without any "or more" sugar. At 8
servings that makes a serving 350 calories and 15 grams of carb. One
serving is 134 g.

Mascarpone is much higher in calories. 134 g has 622 calories. But it has
far fewer carbs. 134 g has roughy 3.5 g of carbs. Serving size for
marscapone would be much smaller - presumably because of its richness.
Which further lowers it carbs.

Panna cotta has 4.28 g of carbs per 100 calories while mascarpone has .56 g
of carbs per 100 calories. So by no stretch of the imagination is panna
cotta anything like mascarpone in its carb content (and this is, after all a
newsgroup that is aboutlimiting carbs in our diets).

There is nothing similar about the nutritional profiles of these two foods,
so I don't see why you would say that if it is OK to eat one then it is OK
to eat the other.

Rich (who also finds it curious that someone from Italy would reference a
recipe that uses cups, ounces, tablespoons, etc. as their measuring units --
thought Italy had gone metric along with the rest of Europe)

"rich" <[email hidden]> wrote in message
news:N7zEe.2150$vY2.1203@trnddc09...

Quoted message said:

Rich (who also finds it curious that someone from Italy would reference a
recipe that uses cups, ounces, tablespoons, etc. as their measuring
units -- thought Italy had gone metric along with the rest of Europe)

Quite curious.

She was giving an example of a recipe that someone might like if they like
marscapone. It's quite easy to lowcarb it by using a sugar substitute
rather than sugar.

Tara

"rich" <[email hidden]> wrote in message
news:N7zEe.2150$vY2.1203@trnddc09...

Quoted message said:

"Blueberry" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Look if for your diet you can eat mascarpone you could it panna cotta as
well!

http://splendidtable.publicradio.org/recipes/dessert_pannacotta.html

This is a little gift for white flag! ok? I LOVE this sweet (it's really
tasty!) but like usual for me is too much fat, but if it's good for
you...

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup (3 1/2 ounces) sugar, or more to taste
Pinch of salt
1 1/2 teaspoons vanilla extract
1 cup (8-ounce container) sour cream
Optional Topping: 2 cups pitted fresh cherries, strawberries, raspberries,
or sliced peaches or pears or 1 1/2 to 2 tablespoons artisan-made balsamic
vinegar or 2 to 3 tablespoons Saba syrup or Vin Cotto

How do you figure this? This recipe has 3300 calories and 128 g of carbs.
Without any of the optional toppings and without any "or more" sugar. At
8 servings that makes a serving 350 calories and 15 grams of carb. One
serving is 134 g.

Mascarpone is much higher in calories. 134 g has 622 calories. But it
has far fewer carbs. 134 g has roughy 3.5 g of carbs. Serving size for
marscapone would be much smaller - presumably because of its richness.
Which further lowers it carbs.

Panna cotta has 4.28 g of carbs per 100 calories while mascarpone has .56
g of carbs per 100 calories. So by no stretch of the imagination is panna
cotta anything like mascarpone in its carb content (and this is, after all
a newsgroup that is aboutlimiting carbs in our diets).

There is nothing similar about the nutritional profiles of these two
foods, so I don't see why you would say that if it is OK to eat one then
it is OK to eat the other.

Rich (who also finds it curious that someone from Italy would reference a
recipe that uses cups, ounces, tablespoons, etc. as their measuring
units -- thought Italy had gone metric along with the rest of Europe)

"Tara" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

She was giving an example of a recipe that someone might like if they like
marscapone. It's quite easy to lowcarb it by using a sugar substitute
rather than sugar.

Tara

;-)
Blueberry

"rich" <[email hidden]> ha scritto nel messaggio
news:N7zEe.2150$vY2.1203@trnddc09...

Quoted message said:

Rich (who also finds it curious that someone from Italy would reference a
recipe that uses cups, ounces, tablespoons, etc. as their measuring

units --

Quoted message said:

thought Italy had gone metric along with the rest of Europe)

it's clear that site is American! I thought to find a version that
you (all of you) could understant. if you want have it in italian...no
problem! anyway in our recipe we use tablespoon, teaspoon, or coffeespoon
(we have this too, it's a little bit bigger then teaspoon), cups, as
well! because this is more practice when you work in kitchen! in Italy we
use the gram in England they use ounces... what you find curious ... I don't
understand :-////
Blueberry

snipped some

Quoted message said:

How do you figure this? This recipe has 3300 calories and 128 g of carbs.
Without any of the optional toppings and without any "or more" sugar. At
8 servings that makes a serving 350 calories and 15 grams of carb. One
serving is 134 g.

Mascarpone is much higher in calories. 134 g has 622 calories. But it
has far fewer carbs. 134 g has roughy 3.5 g of carbs. Serving size for
marscapone would be much smaller - presumably because of its richness.
Which further lowers it carbs.

Panna cotta has 4.28 g of carbs per 100 calories while mascarpone has .56
g of carbs per 100 calories. So by no stretch of the imagination is panna
cotta anything like mascarpone in its carb content (and this is, after all
a newsgroup that is aboutlimiting carbs in our diets).

There is nothing similar about the nutritional profiles of these two
foods, so I don't see why you would say that if it is OK to eat one then
it is OK to eat the other.

Rich (who also finds it curious that someone from Italy would reference a
recipe that uses cups, ounces, tablespoons, etc. as their measuring
units -- thought Italy had gone metric along with the rest of Europe)

when did this group become so full of judgemental tossers??
It's obvious that a low carber would use a sugar substitute

and recipies in measuring cups and spoons are a lot less hassle than weights
and scales. SHEESH
rename this groul to alt.lowcarb.FLAMERS and be done with it.
I was going to come back here for some ideas and support for low carbing,
but not sure it's worth the aggro now :S

You'll be missed.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Nightdweller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

snipped some

Quoted message said:

How do you figure this? This recipe has 3300 calories and 128 g of
carbs. Without any of the optional toppings and without any "or more"
sugar. At 8 servings that makes a serving 350 calories and 15 grams of
carb. One serving is 134 g.

Mascarpone is much higher in calories. 134 g has 622 calories. But it
has far fewer carbs. 134 g has roughy 3.5 g of carbs. Serving size for
marscapone would be much smaller - presumably because of its richness.
Which further lowers it carbs.

Panna cotta has 4.28 g of carbs per 100 calories while mascarpone has .56
g of carbs per 100 calories. So by no stretch of the imagination is
panna cotta anything like mascarpone in its carb content (and this is,
after all a newsgroup that is aboutlimiting carbs in our diets).

There is nothing similar about the nutritional profiles of these two
foods, so I don't see why you would say that if it is OK to eat one then
it is OK to eat the other.

Rich (who also finds it curious that someone from Italy would reference a
recipe that uses cups, ounces, tablespoons, etc. as their measuring
units -- thought Italy had gone metric along with the rest of Europe)

when did this group become so full of judgemental tossers??
It's obvious that a low carber would use a sugar substitute

and recipies in measuring cups and spoons are a lot less hassle than
weights and scales. SHEESH
rename this groul to alt.lowcarb.FLAMERS and be done with it.
I was going to come back here for some ideas and support for low carbing,
but not sure it's worth the aggro now :S

I rest my case

LOL

"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

You'll be missed.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Nightdweller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

snipped some

Quoted message said:

How do you figure this? This recipe has 3300 calories and 128 g of
carbs. Without any of the optional toppings and without any "or more"
sugar. At 8 servings that makes a serving 350 calories and 15 grams of
carb. One serving is 134 g.

Mascarpone is much higher in calories. 134 g has 622 calories. But it
has far fewer carbs. 134 g has roughy 3.5 g of carbs. Serving size for
marscapone would be much smaller - presumably because of its richness.
Which further lowers it carbs.

Panna cotta has 4.28 g of carbs per 100 calories while mascarpone has
.56 g of carbs per 100 calories. So by no stretch of the imagination is
panna cotta anything like mascarpone in its carb content (and this is,
after all a newsgroup that is aboutlimiting carbs in our diets).

There is nothing similar about the nutritional profiles of these two
foods, so I don't see why you would say that if it is OK to eat one then
it is OK to eat the other.

Rich (who also finds it curious that someone from Italy would reference
a recipe that uses cups, ounces, tablespoons, etc. as their measuring
units -- thought Italy had gone metric along with the rest of Europe)

when did this group become so full of judgemental tossers??
It's obvious that a low carber would use a sugar substitute

and recipies in measuring cups and spoons are a lot less hassle than
weights and scales. SHEESH
rename this groul to alt.lowcarb.FLAMERS and be done with it.
I was going to come back here for some ideas and support for low carbing,
but not sure it's worth the aggro now :S

You're still here?

Absence makes the heart grow fonder.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Nightdweller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I rest my case

LOL

"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

You'll be missed.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Nightdweller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

snipped some

> How do you figure this? This recipe has 3300 calories and 128 g of
> carbs. Without any of the optional toppings and without any "or more"
> sugar. At 8 servings that makes a serving 350 calories and 15 grams of
> carb. One serving is 134 g.
>
> Mascarpone is much higher in calories. 134 g has 622 calories. But it
> has far fewer carbs. 134 g has roughy 3.5 g of carbs. Serving size
> for marscapone would be much smaller - presumably because of its
> richness. Which further lowers it carbs.
>
> Panna cotta has 4.28 g of carbs per 100 calories while mascarpone has
> .56 g of carbs per 100 calories. So by no stretch of the imagination
> is panna cotta anything like mascarpone in its carb content (and this
> is, after all a newsgroup that is aboutlimiting carbs in our diets).
>
> There is nothing similar about the nutritional profiles of these two
> foods, so I don't see why you would say that if it is OK to eat one
> then it is OK to eat the other.
>
> Rich (who also finds it curious that someone from Italy would reference
> a recipe that uses cups, ounces, tablespoons, etc. as their measuring
> units -- thought Italy had gone metric along with the rest of Europe)
>
>
>
when did this group become so full of judgemental tossers??
It's obvious that a low carber would use a sugar substitute

and recipies in measuring cups and spoons are a lot less hassle than
weights and scales. SHEESH
rename this groul to alt.lowcarb.FLAMERS and be done with it.
I was going to come back here for some ideas and support for low
carbing, but not sure it's worth the aggro now :S

JC Der Koenig said:

You're still here?

Absence makes the heart grow fonder.

I prefer "Out of sight, out of mind."

Marsha/Ohio

Sounds wonderful. Using Splenda instead of sugat will make a great low
carb dessert. (I'll be leaving the fruit off)

I bet using one of the sugar-free flavored syrups would also be
fantastic.

Thanks so much, Blueberry.

LassChance

Ive noticed that sometimes Italian people pronounce "C" like "G". For
instance, "manicotti" sounds like, "manigot" and the ending "i" sort of
gets lost?

So Im wondering if this dessert is pronounced "cotta" or "gotta"? or
maybe "parma got", sort of losing the ending "a'?

Thanks--
LassChance

"Lass Chance_2" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Ive noticed that sometimes Italian people pronounce "C" like "G". For
instance, "manicotti" sounds like, "manigot" and the ending "i" sort of
gets lost?

So Im wondering if this dessert is pronounced "cotta" or "gotta"? or
maybe "parma got", sort of losing the ending "a'?

in South Italy people have this pronuciation...but it's not correct.
We pronunce "c" like "K" and we say the ending "a".
Blueberry

Blueberry---oh! I see! Thank you! I live in the southern US and we
pronounce many words quite differently, too. For instance, here, "Do
you want a glass of water?" sounds more like, "Do you WONT a GLISE of
WATA?" LOL.

I lived in Brooklyn for a long time, in an Italian neighborhood.
Naturally, some folks were probably from southern Italy and others, not.
That explains it! Ive been curious aout that for a LONG time.

May I ask where you live?

My best fried is second generation Italian/American. His last name is
"Ciprotti", which he pronounces like an "S", like "Siprotti". His family
was Romano. You say you pronounce "C" like a "K". Would that be...like,
"Kiprotti", then? How do you know when to use the "K" sound and when to
use the S" sound with "C"? Also, is the doubble "CC" pronounced, "Ch"?

Did you find English difficult to learn? I think you do very well.

Lass

Re: panna cotta Blieberry

Group: alt.support.diet.low-carb Date: Sun, Jul 24, 2005, 8:33pm (EDT+4)
From: [email hidden] (Blueberry)
"Lass Chance_2" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Ive noticed that sometimes Italian people pronounce "C" like "G". For
instance, "manicotti" sounds like, "manigot" and the ending "i" sort of
gets lost?
So Im wondering if this dessert is pronounced "cotta" or "gotta"? or
maybe "parma got", sort of losing the ending "a'?

in South Italy people have this pronuciation...but it's not correct. We
pronunce "c" like "K" and we say the ending "a". Blueberry

Blueberry---oh! I see! Thank you! I live in the southern US and we
pronounce many words quite differently, too. For instance, here, "Do
you want a glass of water?" sounds more like, "Do you WONT a GLISE of
WATA?" LOL.

I lived in Brooklyn for a long time, in an Italian neighborhood.
Naturally, some folks were probably from southern Italy and others, not.
That explains it! Ive been curious aout that for a LONG time.

May I ask where you live?

My best fried is second generation Italian/American. His last name is
"Ciprotti", which he pronounces like an "S", like "Siprotti". His family
was Romano. You say you pronounce "C" like a "K". Would that be...like,
"Kiprotti", then? How do you know when to use the "K" sound and when to
use the S" sound with "C"? Also, is the doubble "CC" pronounced, "Ch"?

Did you find English difficult to learn? I think you do very well.

Lass

Re: panna cotta Blieberry

Group: alt.support.diet.low-carb Date: Sun, Jul 24, 2005, 8:33pm (EDT+4)
From: [email hidden] (Blueberry)
"Lass Chance_2" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Ive noticed that sometimes Italian people pronounce "C" like "G". For
instance, "manicotti" sounds like, "manigot" and the ending "i" sort of
gets lost?
So Im wondering if this dessert is pronounced "cotta" or "gotta"? or
maybe "parma got", sort of losing the ending "a'?

in South Italy people have this pronuciation...but it's not correct. We
pronunce "c" like "K" and we say the ending "a". Blueberry

Blueberry---oh! I see! Thank you! I live in the southern US and we
pronounce many words quite differently, too. For instance, here, "Do
you want a glass of water?" sounds more like, "Do you WONT a GLISE of
WATA?" LOL.

I lived in Brooklyn for a long time, in an Italian neighborhood.
Naturally, some folks were probably from southern Italy and others, not.
That explains it! Ive been curious aout that for a LONG time.

May I ask where you live?

My best fried is second generation Italian/American. His last name is
"Ciprotti", which he pronounces like an "S", like "Siprotti". His family
was Romano. You say you pronounce "C" like a "K". Would that be...like,
"Kiprotti", then? How do you know when to use the "K" sound and when to
use the S" sound with "C"? Also, is the doubble "CC" pronounced, "Ch"?

Did you find English difficult to learn? I think you do very well.

Lass

Re: panna cotta Blieberry

Group: alt.support.diet.low-carb Date: Sun, Jul 24, 2005, 8:33pm (EDT+4)
From: [email hidden] (Blueberry)
"Lass Chance_2" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Ive noticed that sometimes Italian people pronounce "C" like "G". For
instance, "manicotti" sounds like, "manigot" and the ending "i" sort of
gets lost?
So Im wondering if this dessert is pronounced "cotta" or "gotta"? or
maybe "parma got", sort of losing the ending "a'?

in South Italy people have this pronuciation...but it's not correct. We
pronunce "c" like "K" and we say the ending "a". Blueberry

Blueberry---oh! I see! Thank you! I live in the southern US and we
pronounce many words quite differently, too. For instance, here, "Do
you want a glass of water?" sounds more like, "Do you WONT a GLISE of
WATA?" LOL.

I lived in Brooklyn for a long time, in an Italian neighborhood.
Naturally, some folks were probably from southern Italy and others, not.
That explains it! Ive been curious aout that for a LONG time.

May I ask where you live?

My best fried is second generation Italian/American. His last name is
"Ciprotti", which he pronounces like an "S", like "Siprotti". His family
was Romano. You say you pronounce "C" like a "K". Would that be...like,
"Kiprotti", then? How do you know when to use the "K" sound and when to
use the S" sound with "C"? Also, is the doubble "CC" pronounced, "Ch"?

Did you find English difficult to learn? I think you do very well.

Lass

Re: panna cotta Blieberry

Group: alt.support.diet.low-carb Date: Sun, Jul 24, 2005, 8:33pm (EDT+4)
From: [email hidden] (Blueberry)
"Lass Chance_2" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Ive noticed that sometimes Italian people pronounce "C" like "G". For
instance, "manicotti" sounds like, "manigot" and the ending "i" sort of
gets lost?
So Im wondering if this dessert is pronounced "cotta" or "gotta"? or
maybe "parma got", sort of losing the ending "a'?

in South Italy people have this pronuciation...but it's not correct. We
pronunce "c" like "K" and we say the ending "a". Blueberry

Blueberry---oh! I see! Thank you! I live in the southern US and we
pronounce many words quite differently, too. For instance, here, "Do
you want a glass of water?" sounds more like, "Do you WONT a GLISE of
WATA?" LOL.

I lived in Brooklyn for a long time, in an Italian neighborhood.
Naturally, some folks were probably from southern Italy and others, not.
That explains it! Ive been curious aout that for a LONG time.

May I ask where you live?

My best fried is second generation Italian/American. His last name is
"Ciprotti", which he pronounces like an "S", like "Siprotti". His family
was Romano. You say you pronounce "C" like a "K". Would that be...like,
"Kiprotti", then? How do you know when to use the "K" sound and when to
use the S" sound with "C"? Also, is the doubble "CC" pronounced, "Ch"?

Did you find English difficult to learn? I think you do very well.

Lass

Re: panna cotta Blieberry

Group: alt.support.diet.low-carb Date: Sun, Jul 24, 2005, 8:33pm (EDT+4)
From: [email hidden] (Blueberry)
"Lass Chance_2" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Ive noticed that sometimes Italian people pronounce "C" like "G". For
instance, "manicotti" sounds like, "manigot" and the ending "i" sort of
gets lost?
So Im wondering if this dessert is pronounced "cotta" or "gotta"? or
maybe "parma got", sort of losing the ending "a'?

in South Italy people have this pronuciation...but it's not correct. We
pronunce "c" like "K" and we say the ending "a". Blueberry