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NEW YORK, Aug 18, 2003 (United Press International via COMTEX) -- Cauliflower is the secret ingredient of a patent-pending low-carbohydrate French fry that uses just enough potato to taste "potato-y."
Randy Blaun, of New York, claims to have invented French fries that have 6 grams to 8 grams of carbohydrates a serving, compared with 20-plus in a serving of regular fries.
She has been an aficionado of the high-protein, high-fat, low-carbohydrate Atkins diet for a couple of decades. She served as a Web consultant for Atkins Nutritionals Inc., a company based in New York that sells low carbohydrate products.
"There is a hole on the plate in the Atkins diet," she told the New York Times. "Potatoes are the side dish that everyone misses."
Blaun is essentially trying to patent a recipe for a dough, made from a cauliflower-based powder mixed with egg whites and calcium caseinate derived from milk. The whole mixture can be extruded to look like a French fry, and cooked, the Times said.
Copyright 2003 by United Press International.
