Hot coco
 

I don't know if this was 'legal' or not. But I was about to die for a cup of Swiss Miss Hot coco. So I heated up a mug of heavy cream and added a spoon of Hershey Baking Chocolate (the powder stuff with no sugar) and a packet of splenda. This is so incredibly good I think it has to have something 'bad' in it.

Any suggestion on wether it was a good idea or not is, as always, appreciated.

Tina

Hi Tina,

If you're trying to break the cycle of addiction to sweets, no. It's no a good idea, especially on induction.

Wait until you're further along and have developed really good LC eating habits before fooling around with low-carb substitutes for high-carb foods. YMMV.

Read this whole thread. It's a doozy!

http://forum.lowcarber.org/showthre...ghlight=musings

Karen

don't worry
 

I'm only about 1/2 of the way through the mug and I am about to throw up. I think that cream is just way to rich. I've never had cream before and I thought it was going to be just like milk and it isn't. Maybe this hot coco idea wasn't such a good idea

Wish I would have asked BEFORE I drank it LOL

read thread
 

Ok I read the thread, and I don't know if you remember this or not but Doreen goes on to talk to this woman who has galstones and now I am realy worried because the woman said she can't have meat with her galstones...I am scared because my husband is on this diet and he just had his galbladder removed. Doreen talks about galstones, but no one mentions anything about not having a galbladder? I am going back to read again.....sorry i know this is the kitchen forum and not the chat forum, but I was already here....hope you all will forgive me.

Tina

I believe Swiss Miss has a "diet coco". I'm not positive, but I think it may be 3 carbs per cup.

In case you are still wanting hot cocoa, winter coming and all, try Nestle Fat Free with calcium. There are only 5 carbs in a package, <1 Dietary Fiber. I just put in a little heavy cream with it to give it a little more richness. Very good for an occasional treat. :)

I'm not sanctioning cocoa while on induction however, anytime I make something that I would have used milk in I use the cream but I cut it with a little water so that it isn't quite as rich or thick.