KEY LIME MOUSSE
1 recipe Sugar-Free Sweetened Condensed Milk (recipe follows)
1/2 cup lime juice (Key lime is best)
Grated zest of two limes
One 8-ounce container Cool Whip OR 3 cups Splenda-sweetened whipped cream
Graham cracker or sugar-free cookie crumbs for garnish
SF Sweetened Condensed Milk
4 tablespoons softened butter
3/4 cup Splenda
1 cup powdered milk (dry)
1/2 teaspoon vanilla
For sweetened condensed milk:
Blend 1/3 cup boiling water, softened butter, powdered milk, and vanilla together with a hand mixer until thick and smooth. (I use it right away as this gets VERY thick when cold. If you do chill it, microwave for a couple seconds to lukewarm and stir. May need to thin by adding a couple tablespoons of milk.)
For mousse:
Whip together sugar free sweetened condensed milk, lime juice, and lime zest.
Fold in the whipped topping or whipped cream.
Spoon into individual dessert dishes (or into a prepared crust.)
Garnish with graham cracker crumbs.
Makes six servings.
Per Serving: Calories 188; Protein 5 g; Fat 14 g; Carbs 8 g; Sugar 7 g; Sodium 160 mg
Tuesday, March 17, 2009
Saturday, March 14, 2009
Pi day
You know Pi, 3.14. well here are a couple of pi(es) for you.
SOUR CREAM LEMON TART
Filling:
1/4 cup cornstarch
1 1/4 cup Splenda Granular
1 cup milk
3 egg yolks, beaten
1/4 cup cold butter, cut into chunks
1 tablespoon freshly grated lemon zest
1/3 cup lemon juice
1/2 teaspoon vanilla
1 cup sour cream
2/3 cup heavy whipping cream, whipped (whip after measuring) OR 1 cup Cool Whip
Crust:
One pkg sf Vanilla Wafers or sf Pecan Shortbread cookies, crushed into fine crumbs (1 1/2 cups)
1/4 cup almond flour
1 teaspoon freshly grated lemon zest
1/4 cup butter, melted
In a medium saucepan over medium heat combine cornstarch, Splenda Granular, and milk. Whisk continually until thickened, about 4 minutes. Remove from heat. Whisk 1 tablespoon of the cornstarch mixture into the beaten egg yolks. Rapidly whisk the tempered egg yolks into the cornstarch mixture. This will be very thick.
Return to medium heat and, stirring constantly, bring to a boil. This will be very thick and will have big bubbles popping on the surface. Boil for 2 minutes. Remove from heat and whisk in the cold butter until incorporated. Whisk in the lemon zest, lemon juice, and vanilla. Cover and cool completely. (This will be VERY thick when cooled.) Beat with a whisk to loosen up and gently stir in sour cream and whipped cream OR Cool Whip. Pour into prepared, cooled crust. Chill. Garnish with whipped cream and thin lemon slices, if desired.
While filling is cooling prepare crust. Preheat oven to 350 degrees. With a fork combine the cookie crumbs, almond flour, and lemon zest. Stir in melted butter until incorporated. Pat mixture into a 9 or 10-inch tart shell or a 9-inch pie plate. Bake for 10 minutes or until just golden. Allow to cool on wire rack completely. Makes 10 servings.
Per Serving: Calories 182; Protein 3 g; Fat 10 g; Carbs 9 g; Sugar 2 g; Sodium 56 mg
Now for my hubby: his idea of Pi(e) like in having a slice
Cheese Crust Pizza
4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese, 1 ounce (I used the kind in a can)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or mozzarella cheese, shredded
1/4 cup pizza sauce
4 ounces mozzarella cheese, shredded
Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc.
Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza
In a medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened. Spread cheese mixture evenly in a well-greased 9x13" glass baking dish or lightly greased and lined with parchment paper (see note below). Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack. When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until shortly before serving time.
Spread chilled crust with pizza sauce, then cheese and toppings of your choice. Lightly sprinkle with seasonings of your choice. Bake at 375º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.
I don't recommend making this in a metal baking pan as it will stick making the pizza very difficult to remove and the pan very hard to clean.
I think I may have discovered the secret to a crispy crust. I left the baked crust uncovered in the refrigerator for several hours. I think that allowed it to dry out a bit so that it became crisp during the second baking with the toppings. I was able to pick the pizza up in my hands.
NOTE: If you lightly grease the pan and line it with parchment paper, you'll have no trouble removing the pizza from the pan later. Greasing the pan makes the parchment stick to it so you can easily spread the crust batter.
Number of Servings: Makes 8 servings
Carbs per serving - include all nutritional information if known: Per Serving: 304 Calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Preparation Time: 15 minutes
Effort (Easy, Average, Difficult): Average
Source: www.genaw.com/lowcarb
SOUR CREAM LEMON TART
Filling:
1/4 cup cornstarch
1 1/4 cup Splenda Granular
1 cup milk
3 egg yolks, beaten
1/4 cup cold butter, cut into chunks
1 tablespoon freshly grated lemon zest
1/3 cup lemon juice
1/2 teaspoon vanilla
1 cup sour cream
2/3 cup heavy whipping cream, whipped (whip after measuring) OR 1 cup Cool Whip
Crust:
One pkg sf Vanilla Wafers or sf Pecan Shortbread cookies, crushed into fine crumbs (1 1/2 cups)
1/4 cup almond flour
1 teaspoon freshly grated lemon zest
1/4 cup butter, melted
In a medium saucepan over medium heat combine cornstarch, Splenda Granular, and milk. Whisk continually until thickened, about 4 minutes. Remove from heat. Whisk 1 tablespoon of the cornstarch mixture into the beaten egg yolks. Rapidly whisk the tempered egg yolks into the cornstarch mixture. This will be very thick.
Return to medium heat and, stirring constantly, bring to a boil. This will be very thick and will have big bubbles popping on the surface. Boil for 2 minutes. Remove from heat and whisk in the cold butter until incorporated. Whisk in the lemon zest, lemon juice, and vanilla. Cover and cool completely. (This will be VERY thick when cooled.) Beat with a whisk to loosen up and gently stir in sour cream and whipped cream OR Cool Whip. Pour into prepared, cooled crust. Chill. Garnish with whipped cream and thin lemon slices, if desired.
While filling is cooling prepare crust. Preheat oven to 350 degrees. With a fork combine the cookie crumbs, almond flour, and lemon zest. Stir in melted butter until incorporated. Pat mixture into a 9 or 10-inch tart shell or a 9-inch pie plate. Bake for 10 minutes or until just golden. Allow to cool on wire rack completely. Makes 10 servings.
Per Serving: Calories 182; Protein 3 g; Fat 10 g; Carbs 9 g; Sugar 2 g; Sodium 56 mg
Now for my hubby: his idea of Pi(e) like in having a slice
Cheese Crust Pizza
4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese, 1 ounce (I used the kind in a can)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or mozzarella cheese, shredded
1/4 cup pizza sauce
4 ounces mozzarella cheese, shredded
Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc.
Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza
In a medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened. Spread cheese mixture evenly in a well-greased 9x13" glass baking dish or lightly greased and lined with parchment paper (see note below). Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack. When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until shortly before serving time.
Spread chilled crust with pizza sauce, then cheese and toppings of your choice. Lightly sprinkle with seasonings of your choice. Bake at 375º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.
I don't recommend making this in a metal baking pan as it will stick making the pizza very difficult to remove and the pan very hard to clean.
I think I may have discovered the secret to a crispy crust. I left the baked crust uncovered in the refrigerator for several hours. I think that allowed it to dry out a bit so that it became crisp during the second baking with the toppings. I was able to pick the pizza up in my hands.
NOTE: If you lightly grease the pan and line it with parchment paper, you'll have no trouble removing the pizza from the pan later. Greasing the pan makes the parchment stick to it so you can easily spread the crust batter.
Number of Servings: Makes 8 servings
Carbs per serving - include all nutritional information if known: Per Serving: 304 Calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Preparation Time: 15 minutes
Effort (Easy, Average, Difficult): Average
Source: www.genaw.com/lowcarb
Saturday, March 7, 2009
I love peanut butter and jelly
Who would believe you could get such a delectable cookie out of such a simple process and with so few ingredients? (That's right; there's no flour!) The not-too-sweet, deep nutty flavor — topped with a touch of fruit — is perfect for kids young and old. These cookies are so good that I need to remind you to limit yourself to one serving!
Prep Time: 15 minutes Start to Finish: 30 minutes Serves: 12 (2-piece servings)
Peanut Butter and Jelly cookies
Ingredients:
3/4 cup granular sugar substitute
1 large egg
1 teaspoon vanilla extract
1 cup creamy trans-fat-free peanut butter
1 teaspoon baking soda
1/4 cup sugar-free jam, any flavor
Directions:
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Mix sugar substitute, egg, and vanilla with an electric mixer set on low for 3 minutes. Add peanut butter and baking soda. Mix on medium until dough comes together, about 30 seconds.
Form dough into 24 (2-teaspoon) balls and place on baking sheet 1 inch apart. Gently press your thumb into the center of each to make an indentation. Fill each indentation with 1/2 teaspoon jam.
Bake until lightly browned on the bottom, 12 to 14 minutes. Transfer to a wire rack to cool completely.
Nutritional Information:
140 calories
11 g total fat (2.5 g sat)
7 g carbohydrate
6 g protein
1 g fiber
210 mg sodium
Prep Time: 15 minutes Start to Finish: 30 minutes Serves: 12 (2-piece servings)
Peanut Butter and Jelly cookies
Ingredients:
3/4 cup granular sugar substitute
1 large egg
1 teaspoon vanilla extract
1 cup creamy trans-fat-free peanut butter
1 teaspoon baking soda
1/4 cup sugar-free jam, any flavor
Directions:
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Mix sugar substitute, egg, and vanilla with an electric mixer set on low for 3 minutes. Add peanut butter and baking soda. Mix on medium until dough comes together, about 30 seconds.
Form dough into 24 (2-teaspoon) balls and place on baking sheet 1 inch apart. Gently press your thumb into the center of each to make an indentation. Fill each indentation with 1/2 teaspoon jam.
Bake until lightly browned on the bottom, 12 to 14 minutes. Transfer to a wire rack to cool completely.
Nutritional Information:
140 calories
11 g total fat (2.5 g sat)
7 g carbohydrate
6 g protein
1 g fiber
210 mg sodium
Monday, March 2, 2009
Happy Birthday Dr. Seuss
I loved reading Green Eggs and Ham! Did you know he wrote Green Eggs and Ham on a bet?? He was bet he could not write a book using 50 words or less. Well, he did.
I also love eggs, but don't like pesto. I really wanted La Madeliene's quiche today, but decided to make one instead
ZUCCHINI QUICHE
Ingredients
4 Zucchini
1 & 1/2 C shredded mozerella
1/2 C. ham
3 T Parmasean Cheese
3/4 C egg sub.
1/2 C mile
1/2 T. salt
dash garlic powder
Dash Paprika
Directions
Slice Zucchini thinkly and saute with garlic powder, a spray of pam and a bit of water. When finished drain excess liquid.
In a bowl, mix cheese, ham, egg, half of paramesean and salt
Place zucchini in the bottoms of mini-muffins that have been sprayed with Pam. Next pour over cheese mixture. add a bit more zucchini, and top with paramesean and paprika.
Bake at 350 until set, about 20 mintues .
I also love eggs, but don't like pesto. I really wanted La Madeliene's quiche today, but decided to make one instead
ZUCCHINI QUICHE
Ingredients
4 Zucchini
1 & 1/2 C shredded mozerella
1/2 C. ham
3 T Parmasean Cheese
3/4 C egg sub.
1/2 C mile
1/2 T. salt
dash garlic powder
Dash Paprika
Directions
Slice Zucchini thinkly and saute with garlic powder, a spray of pam and a bit of water. When finished drain excess liquid.
In a bowl, mix cheese, ham, egg, half of paramesean and salt
Place zucchini in the bottoms of mini-muffins that have been sprayed with Pam. Next pour over cheese mixture. add a bit more zucchini, and top with paramesean and paprika.
Bake at 350 until set, about 20 mintues .
Sunday, March 1, 2009
2nd Fill and Sugar Free
I am a bit late with this post. I had my 2nd fill on Feb. 14, 2009. This time I felt the poke, and could feel the band tighten. I had lost 12 pounds in the 6 weeks since my first fill. Yea!!
Sugar Free NOT
I had such severe gas pains on Thursday evening, and could not figure out what happened. Now my husband and I did eat out and I had a bit of chocolate cream pie. But these pains were about 2:00 Am. I finally realized that it was the Sugar Free Klondike bar that I had had. I looked on the label and saw it was made with Manitol. ;(
I am so glad one of the companies I am a consultant with, The Gourmet Cupboard has a large line of Sugar Free items that use Splenda.
Sugar Free NOT
I had such severe gas pains on Thursday evening, and could not figure out what happened. Now my husband and I did eat out and I had a bit of chocolate cream pie. But these pains were about 2:00 Am. I finally realized that it was the Sugar Free Klondike bar that I had had. I looked on the label and saw it was made with Manitol. ;(
I am so glad one of the companies I am a consultant with, The Gourmet Cupboard has a large line of Sugar Free items that use Splenda.
In the Beginning
This was after I had lost about 50 pounds, as you can see my blouse is just hanging on me. Which is good!
November 16, 2008
Ok, I have been
~plump
~big
~overweight
~large
~chubby
~plus size
~obese: of course this is from Doctor ;(
~ fluffy: Love this one
~fat HATE this one!!!
most of my life.
When I graduated from HS I weighed 245 pounds. I look at pictures of my then and think wow I was kinda small. So I am on my journey to get below 245 pounds again!
I have always been satisfied with my weight as I could do most everything, but in the last several years it has gotten where I can't. I think the reason I never really tried to lose weight is because my vitals have always been excellent.
I gained extra weight in the last few years and really have a hard time walking around now.My parents have always wanted me to lose weight: bribery: clothes, money, etc. and a few years ago my mom started talking about bypass. Really did not want to even consider this.
Two years ago, mom told me about the lapband. I was not ready then, but now I am. I have done all my tests, etc. The doctor wanted me to go to the cardiologists because I am over 50 and my BMi is also over 50 ;(. I went and everything is just fine!!
The reasons I want to have this done:
~I want to walk easier
~ Husband and I want to go on a cruise again, and I want to be able to walk around the ship plus get off at the ports of call
~I want to go into a clothing shop: even if plus size and buy off the rack. I have been ordering from Making it Big for several years now.
~On that note: I want a pair of jeans and I want a pair of pants that is not elastic waisted.
I started my 2 week pre-op liquid diet. The nurse said I could do proteins, and was surprised when I said liquid. For me it is easier to give up all instead of some.
I use the Gladiator protein powder in vanilla that I get at Smoothie King: it has 45 gr. of protein in it.My lapband surgery is the day before Thanksgiving, so I have to convince husband to go out the next day and have Thanksgiving dinner, maybe with my folks, even though I know it will be pointless ;)
November 25, 2008
I have been experimenting with shakes the last 2 weeks.
8 oz. milk
2 scoops Gladiator vanilla protein powder ( 45 g. protein: get at smoothie king)
2 T. SF cheesecake instant pudding
2 T. SF DaVinci raspberry syrup I got this at Target or Wal-Mart, but you can order it from their website.)
3 handfuls of ice
Blend all in a blender:
this will make about 32 oz. of shake.
November 30, 2008
I got to the surgery center at 6:20 on November 26, they took me in at 6:45, and I went into surgery at 7:45. At 8:50 the doctor came out and told my husband and folks that everything went well. I woke up at 9:25, got out of bed at 9:40 had an x-ray and was walking out of the surgery center at 10:30!! My husband said he saw me walking out on the arm of the 98 pound nurse.
I had NO PAIN, NO NAUSEA, NO GAS. I was very glad, since I had expected it all from what I had been told.
Today is Friday and I have only taken my pain medicine once: and that was so I could sleep. I tried some soup broth today, so far so great.
Oh, and I almost forgot: from my 2 week pre-op weight to the day of surgery, I had lost 30 more pounds.
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