I think I found my calling.....(insert choir music here)

I remember going to Catholic school and being told that the all-powerful being has a calling or a vocation for each one of us.  Well, 30 something years later, I find that I have an easy time doing things that others, even professionals, have a hard time doing.

What I have here for you all to see?  Well, the first thing is when a friend of mine in Texas (Ms. Campos), wanted me to make a low-calorie tres leche cake.  Well, think of that, how do you make a tres leche cake lower calories?  It already is a basic yellow cake, then you poke holes in it and pour sweetened condensed milk, evaporated milk and whole milk all over the top.  As the cake sucks that up, you make some whipped cream using heavy whipping cream and then cinnamon on top.  But that is a lot of fat(whole milk, heavy cream, sweetened condensed milk, butter and sugar in the cake.)

So, what did I do?  I made it sugar free.  I was told that it was "impossible" and it sounds like it would be, but I did it anyway.  How, you may ask?  Simple.

1.  I first made my own sweetened condensed milk; http://www.cdkitchen.com/recipes/recs/129/Sugar-Free-Sweetened-Condensed87845.shtml

2.  I then bought some evaporated skim milk, it is low fat and sugar free.

3.  I then followed this recipe, basically: http://allrecipes.com//Recipe/tres-leches-milk-cake/Detail.aspx

I made my own whipped cream by just whipping the cream and adding some almond flavoring as it reached soft peaks.  I put everything together and then, BAM, it was done!

Now, the cake worked really well, because of the almond flavoring I put in the whipped cream.  That flavoring helped to hide and add sweetness to the end product while retaining the sugar free element.  Now, while it isn't considered fat free, it is very close to sugar free.  The reduced sugar or my substitutions took sugar and added calories out of the cake, whipped cream and sweetened condensed milk.

I did Monster caviar.  As weird as Monster caviar sounds, like fish eggs so a monster must have eggs too, right, I did make some. 

I did the normal process, which even though they sell whole starter kids, not everyone who has tried this has been successful.  After mixing Monster, which is a 2.7PH, with the sodium alginate, I dropped the solution into a bath of the 'salt' water.  I got my Monster caviar as a result.  Because Monster already has such a sweet and concentrated flavor, the beads still had a strong Monster flavor. I also had to add some food coloring and they turned out nice.