Delicata squash is the darling of the low carb set, as it has fewer carbs than most winter squash but is similar in taste and texture. The rind is softer and can actually be eaten, but it also holds its shape during cooking. I stuffed these delicata squash with the best parts of a good pasta carbonara – the butter, onions and pancetta. Read more
Root beer floats are a classic summer treat but they aren’t easy to accomplish on a low carb or diabetes-friendly diet. Even if you can find low carb ice cream at your store, it’s often full of nasty chemicals. But it’s so easy to make some sweetened whipped cream and freeze it, and it has the exact same consistency in the float as ice cream does. And these days, there are plenty of “diet” root beers to choose from, many of which are made with healthier, all-natural sweeteners. So raise a frosty glass of low carb root beer float, because it won’t raise your blood sugar.
1 cup whipping cream
Sweetener equivalent to 3 tbsp sugar (powdered or liquid sweetener is best)
1/2 tsp vanilla extract
1 12-ounce bottle or can diet root beer (Virgil’s or Zevia are both free of sucralose)
In a medium bowl, beat whipping cream with sweetener and vanilla extract until it holds stiff peaks. Drop by large spoonfuls onto a waxed paper-lined cookie sheet. Freeze 1 to 2 hours.
Divide scoops of frozen whipped cream between 4 glasses and top each with root beer. Slurp with a straw or eat with a spoon!