How to low carb this?

[Papa Deuce]

1 cup NESTLÉ® CARNATION® Evaporated Milk
1 cup mayonnaise
1 cup plain yogurt
1/2 cup smoked almonds
4 ounces blue or Gorgonzola cheese, softened
1 tablespoon cider vinegar
1/8 teaspoon ground black pepper

1. Place almonds in food processor; cover. Process until coarsely chopped.
2. Combine evaporated milk, mayonnaise, yogurt, almonds, cheese, vinegar and black pepper in medium bowl; cover. Refrigerate for 2 hours before serving.

Makes about 31/2 cups.
Note: To use as a dip, reduce evaporated milk to 1/2 cup.

I know that it is sweet when made by Nestle's.... what makes a good sub for it?

[sadie147]

evaporated milk is not the sweet one. That's condensed milk.

they're entirely different.

here's the info for 8oz of Carnation (same company as Nestle)whole fat evap milk

Calories 325 (1355 kJ) % DV 1 Total Fat 16.2g 25% Sat. Fat 12.2g 61% Trans Fat 0g Cholesterol 81mg 27% Sodium 243mg 10% Total Carbs. 24.3g 8% Dietary Fiber 0g 0% Sugars 24.3g Protein 16.2g Calcium 649.3mg Potassium 730.5mg

CalorieKing - Calorie Counter - Calories in Milk, Evaporated: Canned, Whole (Carnation)



Evaporated milk is exactly that. Evaporated. It's got a thicker consistency than regular milk at the same m/f %. But it's not as thick as condensed milk. Condensed milk is usuallyused in deserts like pecan pies etc. it's very sweet and wouldn't likely be used in a recipe like this.

Also, you could probably use cream for this?

[sadie147]

by the way I meant to mention, this recipes sounds great!

[tangotori]

Hi Papa Deuce,

Considering that 8oz = 1 cup, 24.3gs of carbs is a lot, especially considering that the other ingredients would have a carb load (albiet it small) too.

Of course... considering the evap milk carb load only, and considering that the recipe is supposed to make 3.5 cups... that would work out to a little over 7g carbs per 1 cup of stuff.

If you were to make the dip recipe, decreasing the amount of evap milk, your carb load would be lower (and the recipe quanity size would be smaller, making it difficult to determine how much equals what).

I guess it all comes down to how you were planning eating this stuff. Would it be a dip for veggies? With the full 1 cup of evap milk recipe, you could set aside 1/2 cup of the dip/spread - count 3.5g carbs + maybe 1g more for the cheese, etc. ingredients - and limite yourself to just that to dip your veggies in. It could work

Another option to consider - substituting the evap milk with heavy cream. Of course you'd have to check the carb count on that, too, to be sure it's an option.

Good luck with this!

[Chicklady]

Cooking light cream down till it has a faint brown tinge will give you that evaporated milk taste and a thicker "milk"

[Chicklady]

Oh....and greek yogurt instead of regular...chobani and fage are 2 brand names.

[not2late]

Honestly, I really don't think the milk would be necessary at all or at least in that amount. Mayo and yogurt (or sour cream) are thick. Almonds were used in the medieval and renaissance period as a thickener for sauces. The cheese won't contribute to the dip being runny or thick. And the 1 tablespoon of vinegar certainly won't make it runny.

[Desertthorn]

Could you use cream as a replacement Megs?

[Papa Deuce]

Originally Posted by tangotori

Hi Papa Deuce,

Considering that 8oz = 1 cup, 24.3gs of carbs is a lot, especially considering that the other ingredients would have a carb load (albiet it small) too.

Of course... considering the evap milk carb load only, and considering that the recipe is supposed to make 3.5 cups... that would work out to a little over 7g carbs per 1 cup of stuff.

If you were to make the dip recipe, decreasing the amount of evap milk, your carb load would be lower (and the recipe quanity size would be smaller, making it difficult to determine how much equals what).

I guess it all comes down to how you were planning eating this stuff. Would it be a dip for veggies? With the full 1 cup of evap milk recipe, you could set aside 1/2 cup of the dip/spread - count 3.5g carbs + maybe 1g more for the cheese, etc. ingredients - and limite yourself to just that to dip your veggies in. It could work

Another option to consider - substituting the evap milk with heavy cream. Of course you'd have to check the carb count on that, too, to be sure it's an option.

Good luck with this!

It is a salad dressing recipe.

[SunnySmile501]

For any kind of "milk" substitution, I use heavy cream, either full strength or diluted with water, depending on what I am using it to replace. Cream gives a nicer texture to most anything. People stopped cooking with cream when fat became the enemy.