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Health-Conscious Eating: Sweeten up a Low-Carb Diet         

(ARA) - There’s nothing wrong with craving sweets. The problem, however, comes when we try to satisfy this craving by consuming sugar, which is high in carbohydrates. When eaten in excess, carbohydrates can contribute to health problems such as diabetes and obesity. But cutting out sweets altogether is not an attractive solution to most people. So what’s the answer? Try switching to sugar substitutes that have fewer carbohydrates and fewer calories per serving.

Sugar substitutes are many times sweeter than real sugar, which can create problems when trying to substitute sugar in favorite recipes. However, one product, spoonable Sugar Twin, which comes in both white and brown formulations, can be substituted spoon for spoon in recipes, eliminating the need for awkward conversions, while providing the same sweet taste.

Sweeten up your low-carb diet with this fruity dessert, which offers a delicious and easy way to satisfy your craving without a lot of added calories.

Fruit & Custard Tart

Serves: 8

Ingredients:

* 1 -- 9-inch frozen pastry shell

* 1 cup raspberries

* 1 cup strawberries, hulled and halved

* 1/2 cup blueberries

* 1/4 cup red currant jelly

* 1 tsp. water

Note: Frozen berries can be substituted for fresh; thaw and drain well before using.

Custard

* 1 cup milk

* 1 tsp. vanilla extract

* 2 Tbsp. Sugar Twin Granulated White

* 2 Tbsp. cornstarch

* 2 eggs, medium size

Directions:

Pre-bake the pastry shell according to package directions and let cool.

Make the custard by heating 3/4 cup milk over low heat until slightly steaming. In another bowl, mix the rest of the milk, Sugar Twin Granulated White, vanilla extract, cornstarch and eggs until smooth. Whisk Sugar Twin mixture into milk in pan over low heat until the mixture is smooth and hot, about 3 minutes. Remove from heat and cool slightly. Spread evenly over cooled pastry shell.

Arrange raspberries around the outside edge of the shell. Arrange two layers of strawberry halves in rings, starting where the raspberries end. Mound blueberries in the center. Heat the red currant jelly and the water in a small saucepan over low heat, just until melted. Brush glaze over fruit. Refrigerate up to 2 hours before serving.

Nutrients per serving: 159.8 cal., 1.8 g fat, 51.0 mg cholesterol, 32.0 mg sodium, 30.7 g carbohydrates, 1.9 g protein, 3.1 g dietary fiber.

Courtesy of ARA Content