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Old December 1st, 2012, 02:39 AM posted to alt.support.diet.low-carb
Jean B.
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Posts: 75
Default How to achieve a crackle as in Rice Krispies

Doug Freyburger wrote:
Jean B. wrote:
I am thinking about making protein bars. I confess that I have
eaten some divine Atkins bars, with hazelnuts and dark chocolate,
but I don't like consuming soy protein isolate. (I got those as
part of my storm supplies.) The chocolate and hazelnut are
obviously not a problem, but how can I get a satisfying crackle in
there? No, I don't think I want to use pork rinds in them...
although as I say that I am thinking I could try to do one small
bar (or splot) that way.


I've had chiffon cookies from Trader Joe. Egg is whipped to a foam then
baked to harden in the shape of a cookie. This could be done with
little or no sweetener. It would be about as delicate as a rice crispy.
Less delicate than popcorn, more delicate than pork rind foam.

The challenge after making the hardened egg foam would be keeping its
crisp in the bar recipe.


That is certainly something to think about. Hmmm.