Author: Sorting Last Post on Top ↓ Message:
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
5/23/12 6:06 P

My SparkPage
Send Private Message
Reply
Triple Chocolate Nutella Fudge:
chocolatecoveredkatie.com/2012/05/21
/t
riple-chocolate-nutella-fudge/


The Better than Nutella used in the recipe:

chocolatecoveredkatie.com/2012/01/09
/b
etter-than-nutella/


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
1/28/12 1:14 A

My SparkPage
Send Private Message
Reply
honestfare.com/a-crustless-pie/
Crustless Pie
Recipe
Preheat oven to 350° Prep time: 30 minutes. Serves 8. Sweeten with honey, agave or raw sugar (or a hybrid of all three) depending on preference. Blueberry sauce topping is optional. If you decide to top with walnuts, be sure to add towards the end of baking (5-10 minutes before removing from oven) so they don’t burn. Cool before serving or it won’t slice neatly. Store in fridge.
You need:

3 lbs golden delicious or granny smith apples
1/2 lb frozen or fresh blueberries (optional for topping)
1 cup walnuts (optional for topping)
Juice from half a lemon
2 tsp cinnamon
1 cinnamon stick
Pinch of allspice
1/2 tap nutmeg
Pinch of salt
Agave, honey or raw sugar (to taste)
2 Tbs butter
2-3 Tbs thickening agent like cornstarch, rice flour or arrowroot

Directions

Wash and peel apples. Slice whole apples into clean and even as possible 1/8 inch rounds. You should have a good amount of fruit left on the cores. Set cores aside. Gently toss apple rounds in spices, lemma juice and sweetener and set aside. Cut remaining apple from around the cores and keep separate from apple rounds.
Place apple scraps in a small saucepan with a splash of water, some sweetener and cook until soft. Mix thickening agent with some of warm mixture in a separate bowl, then add back in to the pot and continue cooking until bubbling. Remove from heat and allow to cool a bit before blending until silky fine. This is your apple binding sauce.
Now place blueberries in the same saucepan with a cinnamon stick and cook in the same way. Remove from heat when soft and do not blend. Set aside to add to top of pie before baking.
Rub some butter on bottom of pie pan and sprinkle with cinnamon and raw sugar. Arrange a layer of apple rounds and then brush with thin layer of apple binding sauce and continue as such until you reach the top of your pie pan. Spoon on blueberry sauce.
Place pie on baking sheet in oven (this is in case of any runoff) and bake at 350° for 30-40 minutes or until apples are cooked through. Add walnuts towards the end of baking so they don’t burn. Allow to cool fully and serve at room temp or cold (I like it cold).


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
12/29/09 7:57 P

My SparkPage
Send Private Message
Reply
kalynskitchen.blogspot.com/2009/12/r
ec
ipe-for-flourless-and-low-sugar-or.html


Flourless and Low-Sugar (or Sugar-Free) Chocolate Shortbread Cookies
(Makes about 20 medium-sized cookies, recipe adapted from 500 More Low-Carb Recipesby Dana Carpender)

1/2 cup (1/4 lb.) butter or margarine, softened
2 cups almond meal or almond flour (both will work, although almond flour makes a stickier cookie that's harder to work with)
6 T granular Splenda + 2 T brown sugar (or use 1/2 cup Splenda for sugar-free)
1/2 tsp. salt (or less if you use salted butter)
1 tsp. vanilla
3 T unsweetened cocoa powder

Preheat oven to 300F/150C. Put butter or margarine in a plastic bowl and let soften, or microwave for a few minutes on lowest power, then when it's soft, cut into pieces. Add almond meal, Splenda, brown sugar (if using), salt, and vanilla and use stand mixer or electric hand mixer to beat until well combined. (This took much longer to combine with the almond flour than it did with the almond meal.)

When ingredients are combined, add the cocoa powder and mix again until it's evenly mixed into the batter. When it comes together it will all stick to the beaters. Turn on high and let the dough spin off the beaters. (I put the bowl in the sink when I did this!)

Put a piece of parchment paper on a baking sheet. Scoop out less than one tablespoon of dough at a time and roll into balls, arranging on parchment and spacing them far enough apart that you can smash down the cookies. (They don't spread out much when they're baking.) Smash down with a fork so they're about 1/4 inch thick.

Bake for 40 minutes, then remove cookies, let them cool on the baking sheet a few minutes, then slide parchment off onto a cooling rack and let cool about 20 minutes more (30 minutes total cooling.)

Cookies will last for several days in a plastic container with a lid, if you can manage to keep from eating them sooner than that. (I'm sure they could last even longer in the fridge, but I didn't refrigerate them.)

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
11/6/09 10:10 P

My SparkPage
Send Private Message
Reply
Zucchini Bread with Agave

3 large eggs, well beaten
1/2 cup vegetable oil
1 1/3 cups agave
2 cups raw zucchini, peeled and grated
3 teaspoons vanilla extract
3 cups whole wheat pastry flour
1 tablespoons cinnamon
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 cup chopped walnuts

Preheat oven to 325 degrees F. Spray a 9×5x4 inch loaf pan with cooking spray.

Combine eggs, oil, agave, zucchini, and vanilla; mix well. Mix the flour, cinnamon, salt, baking powder and baking soda together in a second bowl. Add dry flour mixture to zucchini mixture and stir until blended. Stir in the nuts.

Pour batter into pan and bake for 45 to 50 minutes or until toothpick inserted comes out clean.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
10/12/09 6:25 P

My SparkPage
Send Private Message
Reply
Rice Pudding with Agave Syrup

1 cup leftover white rice (already steamed/boiled)**Use Brown rice
1 3/4 cups milk, any kind
1/4 cup agave syrup
2 tsp vanilla extract
2/3 cup raisins (optional)
1/2 tsp ground cinnamon

Combine leftover rice, milk and agave syrup in a medium saucepan. Turn heat to medium and bring mixture to a boil, then lower the heat to a simmer and stir in the vanilla and raisins, if using. Cook until most of the milk is absorbed and pudding looks very creamy (25-35 minutes total cooking time).
Divide rice pudding into individual serving dishes serve warm or chilled.
Sprinkle each dish with ground cinnamon before serving.

Makes 4 servings.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
10/9/09 3:34 P

My SparkPage
Send Private Message
Reply
Old-Fashioned Apple-Nut Crisp
From EatingWell: February/March 2005, The EatingWell Diabetes Cookbook (2005)

Apples and nuts are a classic—and healthful—combination, especially when you cut back on the saturated fat that typically tops this sweet treat. Our version is just as delicious, and allows the flavor of the hazelnuts to shine through.

8 servings | Active Time: 50 minutes | Total Time: 1 1/2 hours (including cooling time)
Ingredients

* 5 medium-large crisp, tart apples, such as McIntosh, Empire, Granny Smith or Cortland, peeled and thinly sliced (about 6 cups)
* 3 tablespoons granulated sugar, or Splenda Granular
* 1 tablespoon lemon juice
* 1 teaspoon ground cinnamon, divided
* 2/3 cup whole-wheat flour
* 1/2 cup old-fashioned rolled oats, (not instant)
* 1/2 cup packed light brown sugar(splenda brown sugar)
* 2 tablespoons butter, cut into small pieces
* 2 tablespoons canola oil
* 2 tablespoons frozen apple juice concentrate, thawed
* 1/3 cup coarsely chopped hazelnuts, or walnuts

Preparation

1. Preheat oven to 375°F. Coat an 8-inch square (or 2-quart) deep baking dish with cooking spray.
2. Combine apples with granulated sugar (or Splenda), lemon juice and 1/2 teaspoon cinnamon in a large bowl. Toss to mix. Transfer to the prepared baking dish, cover with foil and bake for 30 minutes.
3. Meanwhile, combine whole-wheat flour, oats, brown sugar and the remaining 1/2 teaspoon cinnamon in a medium bowl. Mix to blend. Using your fingers (or a fork or pastry blender), cut in butter until evenly distributed and there are no chunks. Stir in oil, apple juice concentrate and nuts; toss well until evenly moistened and clumpy.
4. Remove the foil from the baking dish and scatter the topping evenly over the apples. Bake uncovered until the topping has browned and the fruit is soft and bubbling, about 30 minutes more. Let cool for at least 15 minutes before serving.

Nutrition

Per serving : 274 Calories; 10 g Fat; 3 g Sat; 5 g Mono; 8 mg Cholesterol; 47 g Carbohydrates; 3 g Protein; 6 g Fiber; 1 mg Sodium; 231 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 other carbohydrate, 2 fat (saturated)

Nutrition Note: Per serving with Splenda: 2 1/2 Carbohydrate Servings; 265 calories; 43 g carbohydrate

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
10/4/09 12:15 P

My SparkPage
Send Private Message
Reply

Pear Crisp with Lemon Sauce
Makes: 6 servings
Prep: 30 minutes
Bake: 30 minutes

Pear Crisp with Lemon Sauce
Ingredients

* 5 medium baking pears (such as Bosc), peeled and sliced (5 cups)
* 1 tablespoon sugar (Splenda/sugar sub)
* 3/4 teaspoon finely shredded lemon peel
* 2/3 cup regular rolled oats
* 1/3 cup packed brown sugar(splenda brown sugar)
* 1/3 cup all-purpose flour (whole wheat)
* 1/4 teaspoon ground cardamom
* 1/4 cup butter or margarine
* 1/3 cup sliced almonds
The following is the sauce - you might try substituting in agave for the sugar and cutting back the water by half:
* 1/4 cup sugar (sugar sub)
* 2 tablespoons cornstarch
* 1/2 cup water
* 1 egg yolk
* 1 tablespoons butter
* 1 tablespoon lemon juice

Directions

1. Preheat oven to 375 degree F.

2. Toss pears with 1 tablespoon sugar and 1/4 teaspoon of the shredded lemon peel in a 2-quart square baking dish.

3. For topping, in a bowl combine oats, brown sugar, flour, cardamom, and 1/4 teaspoon more lemon peel. Cut in the 1/4 cup butter or margarine until mixture resembles coarse crumbs. Stir in almonds. Sprinkle topping over fruit.

4. Bake in the preheated oven for 30 to 35 minutes or until fruit is tender and topping begins to brown.

5. Meanwhile, stir together 1/4 cup sugar and cornstarch in a 1-quart saucepan. Add water; stir until combined. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove saucepan from heat. Beat egg yolk in a small bowl. Stir in little of the hot mixture into beaten egg yolk. Return all of the mixture to the saucepan. Cook and stir over low heat until nearly bubbly. Cook and stir 1 minute more. Remove from heat. Stir in 1 tablespoon butter or margarine, the remaining teaspoon lemon peel, and lemon juice. Serve sauce warm over crisp. Makes 6 servings.
Nutrition Facts

* Servings Per Recipe 6 servings
* Calories 366,
* Total Fat (g) 16,
* Saturated Fat (g) 7,
* Cholesterol (mg) 63,
* Sodium (mg) 111,
* Carbohydrate (g) 54,
* Fiber (g) 5,
* Protein (g) 5,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 11,
* Percent Daily Values are based on a 2,000 calorie diet



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
10/4/09 12:12 P

My SparkPage
Send Private Message
Reply

Pear and Blueberry Crisp
Makes: 10 servings

Pear and Blueberry Crisp
Ingredients

* 8 ripe medium pears (about 2-3/4 pounds)
* 1/4 cup granulated sugar (use splenda/sugar sub equivalent)
* 1 tablespoon cornstarch
* 2 cups fresh or frozen blueberries, thawed
* 4 teaspoons lemon juice
* 1-1/4 cups all-purpose flour (use ww flour)
* 1/2 cup granulated sugar (use splenda/sugar sub equivalent)
* 1/2 cup packed brown sugar (splenda brown sugar)
* 1/2 cup cold butter, cut up

Eliminate all of this for SB and use Cool Whip Sugar Free: * 2 tablespoons cognac or brandy (optional)
* 1 cup whipping cream
* 2 tablespoons powdered sugar

Directions

1. Preheat oven to 400 degree F. Peel and core pears; cut into large chunks. In a very large bowl stir together the 1/4 cup granulated sugar and the cornstarch. Add pears, blueberries, and lemon juice, stirring gently to combine. Transfer to a 3-quart rectangular baking dish.

2. In a food processor bowl or large mixing bowl combine flour, the 1/2 cup granulated sugar, and brown sugar. Pulse with several on-off turns or cut in butter until mixture is crumbly. Sprinkle atop fruit. Bake for 30 to 35 minutes or until top is lightly browned and syrup is bubbly. Remove from oven. Drizzle with cognac, if desired. Let stand about 40 minutes before serving. In a small chilled bowl beat whipping cream and powdered sugar together with chilled beaters on medium speed until soft peaks form. Serve with crisp. Makes 10 servings.
Nutrition Facts

* Servings Per Recipe 10 servings
* Calories 421,
* Total Fat (g) 19,
* Saturated Fat (g) 12,
* Cholesterol (mg) 59,
* Sodium (mg) 115,
* Carbohydrate (g) 63,
* Fiber (g) 4,
* Protein (g) 3,
* Vitamin A (DV%) 20,
* Vitamin C (DV%) 17,
* Calcium (DV%) 5,
* Iron (DV%) 7,
* Percent Daily Values are based on a 2,000 calorie diet



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
10/4/09 12:07 P

My SparkPage
Send Private Message
Reply

Rhubarb Surprise Crisp
Makes: 6 servings
Prep: 20 minutes
Bake: 30 minutes

Rhubarb Surprise Crisp
Ingredients

* 2/3 cup granulated sugar (use Splenda or sugar sub equivalent)
* 2 or 3 teaspoons cornstarch
* 1/4 teaspoon ground cinnamon
* 2 cups sliced fresh rhubarb or frozen unsweetened sliced rhubarb, thawed
* 2 cups coarsely chopped strawberries
* 2 tablespoons snipped fresh basil
* 1/2 cup all-purpose flour (use WW flour)
* 1/2 cup quick-cooking rolled oats
* 1/3 cup packed brown sugar (Splenda brown sugar)
* 1/4 teaspoon salt
* 3 tablespoons margarine or butter, melted

Directions

1. Preheat oven to 375 degree F. In a medium bowl combine the 2/3 cup granulated sugar, the cornstarch, and cinnamon. (For fresh rhubarb, use 2 teaspoons cornstarch. For frozen, use 3 teaspoons cornstarch.) Stir in rhubarb, strawberries, and basil. Spoon into bottom of a 2-quart square baking dish; set aside.

2. In another medium bowl combine flour, oats, brown sugar, and salt. Stir in melted margarine or butter. Sprinkle over fruit. Bake 30 to 35 minutes or until fruit is tender and topping is golden brown. Serve warm. Makes 6 servings.
Nutrition Facts

* Servings Per Recipe 6 servings (as originally written)
* Calories 276,
* Total Fat (g) 7,
* Saturated Fat (g) 4,
* Cholesterol (mg) 16,
* Sodium (mg) 167,
* Carbohydrate (g) 52,
* Fiber (g) 3,
* Protein (g) 3,
* Vitamin C (DV%) 51,
* Calcium (DV%) 6,
* Iron (DV%) 7,
* Percent Daily Values are based on a 2,000 calorie diet



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
10/4/09 12:06 P

My SparkPage
Send Private Message
Reply

Apple-Mango Crisp
Makes: 16 (3/4-cup) servings

Apple-Mango Crisp
Ingredients

* Nonstick cooking spray
* 3/4 cup all-purpose flour (use WW flour)
* 3/4 cup rolled oats
* 1/2 cup toasted wheat germ
* 1/2 cup packed brown sugar or brown sugar substitute equivalent to 1/2 cup brown sugar
* 1-1/2 teaspoons ground cinnamon
* 1/4 cup unsalted butter, melted
* 4 green cooking apples (such as Granny Smith)
* 2 red cooking apples (such as Gala, Rome Beauty, or Fuji)
* 3 tablespoons lime juice
* 2 medium mangoes, pitted, peeled, and chopped
* 1/3 cup chopped pecans
* Frozen light whipped dessert topping, thawed (optional)(use sugar free)

Directions

1. Preheat oven to 375 degree F. Coat two 1-1/2- or 2-quart baking dishes or a 3-quart rectangular baking dish with nonstick cooking spray.

2. For topping, in a medium bowl, stir together 1/2 cup of the flour, the oats, wheat germ, brown sugar or substitute, and cinnamon. Stir in butter; set aside.

3. Core and chop apples; place in a very large bowl. Stir in lime juice. Stir in remaining 1/4 cup flour. Fold in mango.

4. Place apple-mango mixture in the baking dish(es). Top with oat topping. Bake, uncovered, for 30 minutes. Sprinkle with pecans; bake for 10 to 15 minutes more or until apples are tender.

5. Cool slightly. Serve warm. If desired, top with dessert topping. Makes 16 (3/4-cup) servings.

*Sugar Substitutes: Choose from Sweet 'N Low Brown or Sugar Twin Granulated Brown. Follow the package directions to use amount equivalent to 1/2 cup brown sugar.
Nutrition Facts

* Servings Per Recipe 16 (3/4-cup) servings
* Calories 164,
* Total Fat (g) 6,
* Saturated Fat (g) 2,
* Cholesterol (mg) 8,
* Sodium (mg) 2,
* Carbohydrate (g) 28,
* Fiber (g) 3,
* Protein (g) 3,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 0,
* Calcium (DV%) 0,
* Iron (DV%) 0,
* Starch (d.e.) .5,
* Fruit (d.e.) 1,
* Other Carbohydrates (d.e.) .5,
* Fat (d.e.) 1,
* Percent Daily Values are based on a 2,000 calorie diet



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
LIQUEURLADY's Photo LIQUEURLADY Posts: 11,233
3/29/09 10:45 P

My SparkPage
Send Private Message
Reply
Chocolate Cherry Truffles (listed as Phase 2)

Ingredients

8 ounces bittersweet chocolate, preferably 70% cacao or higher, finely chopped (or chips)
1/3 cup fat-free half and half
4 ounces cherries, pitted and finely chopped (or use unsweetened frozen, about 1/2 cup)
pinch salt
2Tbsp. unsweetened cocoa powder

Place chocolate in heatproof medium bowl. In a small saucepan, heat half-and-half over medium heat. When it comes to a simmer, add cherries and return to a simmer. Remove from the heat and pour mixture over chocolate. Add salt and stir until chocolate is melted.
Place the bowl in the freezer until the chocolate is set, about 10 min, stirring every 2 min. Chocolate is ready to roll into truffles when it no longer has a pudding consistency and it starts to harden.
Scoop 2 tsp. of the chocolate mixture and roll with moistened palms to form a small ball. Repeat to make 32 balls, moistening hands again as needed. If chocolate is soft, place balls back into the refrigerator for 10 min to firm.
Place cocoa powder in a shallow dish. Roll balls in cocoa powder to coat, then roll between dry palms so that cocoa powder adheres to truffles. Serve immediately or refrigerate in an airtight container for up to 1 week.

Makes 16 2-piece servings.

Per book:
calories 80
fat 6g
sat fat 3g
protein 1g
carb 9g
fiber 1g

Per Spark:
Calories 82.6
Fat 5.9g
Chol .3mg
Sodium 17.2mg
Total carbs 8.8g
Dietary Fiber 1.2g
Protein 1.2g








 Pounds lost: 50.0 
 
0
18.75
37.5
56.25
75
LIQUEURLADY's Photo LIQUEURLADY Posts: 11,233
3/29/09 10:43 P

My SparkPage
Send Private Message
Reply
Green Tea Truffles (ph 2)

3/4 cup fat-free half-and-half
4 decaffeinated green tea bags
1/2 lb. bittersweet chocolate, preferably 65% cocoa or greater, chopped (or chips)
1/4 cup unsweetened cocoa powder

Heat half-and-half in a small saucepan over medium heat. When it comes to a simmer, remove from heat and add tea bags; steep for 5 min.
Gently squeeze bags over half-and-half to extract extra flavor and discard. Return to a simmer and pour over chopped chocolate in a medium bowl. Stir to combine, until chocolate is completely melted. Place bowl in freezer until set, about 10 min, stirring every 2 min. Chocolate is ready when it is no longer a pudding-like consistency and is starting to harden.
Scoop out about 2 tsp. chocolate mixture and roll in the palm of your hands to form a 1-in ball; roll in cocoa powder to coat. Repeat with remaining chocolate. There should be about 2 Tbsp. cocoa left over. Serve or store in airtight container in the refrigerator for up to 2 weeks.

Makes 16 2-piece servings.

Per book:
90 cals
5g fat
3g sat fat
1g protein
9g carb
1g dietary fiber
15mg sodium

Per Spark:
Calories: 84.9
Total Fat: 6.0 g
Cholesterol: 0.6 mg
Sodium: 16.6 mg
Total Carbs: 9.1 g
Dietary Fiber: 1.2 g
Protein: 1.4 g








 Pounds lost: 50.0 
 
0
18.75
37.5
56.25
75
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
2/16/09 10:03 P

My SparkPage
Send Private Message
Reply
That definitely would be a rare dessert category due to the graham crackers. Sounds yummy though! Of course I am sucker for anything with pumpkin!

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
2/16/09 9:27 P

My SparkPage
Send Private Message
Reply
Mix 1/4 c canned pumpkin, 1 crushed reduced fat graham cracker or 1 tablespoon of crushed nuts, 1/4 tsp each pumpkin pie spice, ginger or nutmeg (or both), and stevia or Splenda. Stir into 1c cooked oatmeal. Makes 2 servings.

Edited by: PRAIRIEDAWNPAM at: 2/16/2009 (22:50)
Sparking and living a South Beach Diet lifestyle since October 15 2007!

GOALS:
-Return to my goal weight
- Complete a super-sprint triathlon
- Look good in a bikini

MY MANTRA:
"Do good, live healthy and become significant!"

CO-LEADER SOUTH BEACH DIET TEAM


 current weight: 125.0 
 
165
152.5
140
127.5
115
PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
1/19/09 12:43 P

My SparkPage
Send Private Message
Reply
VERY yummy and very sweet. I used 3/4 cups Splenda and will cut it back next time.

Sparking and living a South Beach Diet lifestyle since October 15 2007!

GOALS:
-Return to my goal weight
- Complete a super-sprint triathlon
- Look good in a bikini

MY MANTRA:
"Do good, live healthy and become significant!"

CO-LEADER SOUTH BEACH DIET TEAM


 current weight: 125.0 
 
165
152.5
140
127.5
115
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
1/19/09 12:20 P

My SparkPage
Send Private Message
Reply
Wooo so how did it taste???

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
1/18/09 10:33 P

My SparkPage
Send Private Message
Reply
Mock Coconut Spaghetti Squash Pie

allrecipes.com/Recipe/Mock-Coconut-P
ie
-Spaghetti-Squash-Pie/Detail.aspx


recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=412640


Use 1/2 to 3/4 cup of Splenda in place of sugar. Coconut extract may be used in place of vanilla. For Phase 1, make this as a baked custard with no crust. Pecans can be added to the filling.

...Pam

Sparking and living a South Beach Diet lifestyle since October 15 2007!

GOALS:
-Return to my goal weight
- Complete a super-sprint triathlon
- Look good in a bikini

MY MANTRA:
"Do good, live healthy and become significant!"

CO-LEADER SOUTH BEACH DIET TEAM


 current weight: 125.0 
 
165
152.5
140
127.5
115
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
12/17/08 2:33 P

My SparkPage
Send Private Message
Reply
Mocha Tofu Ice Cream
This is so good! You can't even tell it's soy!

-1 12 oz carton of soft silken tofu
-1/2 C sugar free soymilk
-1/4 C cocoa powder
-1/2 C splenda
-2 tsp instant coffee
-1 Tbs vanilla extract
-pinch of salt

Add all ingredients to a big plastic bowl with lid. Blend all ingredients with an electric mixer. Put in freezer for about 20 min then break up ice and blend again. Repeat 10 min later. When ready to serve let stand 5-10 min to soften. Enjoy!

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
11/19/08 5:42 P

My SparkPage
Send Private Message
Reply
Apple-Pumpkin Delight


1 pound pumpkin, cushaw, or sweet winter squash
2 pounds Granny Smith apples (about 3 large apples)
1/2 cup sugar (sub in splenda)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves, ground
2 teaspoons cornstarch

Peel the pumpkin or squash and slice it thinly into pieces about 1-inch square (the size matters less than the thinness). Peel the apples and cut into slices, a little thicker than the pumpkin.

Preheat oven to 400F. Mix together the sugar, cinnamon, nutmeg, cloves, and cornstarch. Oil a 2-quart casserole dish. Arrange half of the pumpkin slices in the dish, and sprinkle with about 1/4 of the sugar mixture; arrange half of the apple slices over the pumpkin and sprinkle with a quarter of the sugar mixture. Repeat pumpkin and sugar and arrange the final layer of apples on top, heaping slightly in the center if necessary; sprinkle with remaining sugar mixture.

Cover with foil and bake for 40 minutes. Remove foil and bake for about another 15 minutes. Use a knife to lift up some of the apples and check to see that the pumpkin slices in the middle are completely done; if not, return to the oven until pumpkin is tender. Serve warm or cold.

Makes 6 servings. Per serving: 152 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 39g Carbohydrate; 0mg Cholesterol; 4mg Sodium; 3g Fiber. Weight Watchers: 3 Points.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
10/22/08 12:33 A

My SparkPage
Send Private Message
Reply
Low-Fat Banana Bread (adapted)

2 large eggs
3/4 cup sugar
1 cup smashed ripe bananas (about 3 medium)
1/3 cup fat free milk
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 3/4 cups ww flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 325-degrees. Lightly grease 8 1/2x4 1/2x2 1/2-inch pan and dust with flour.

In the bowl of a stand mixer fitted with a paddle attachment, beat eggs and sugar in large bowl until thick and light, about 5 minutes. Mix in smashed bananas, milk, oil and vanilla. Sift flour, baking powder, baking soda and salt over mixture and mix until just blended.

Transfer batter to prepared pan and bake until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
10/21/08 6:42 P

My SparkPage
Send Private Message
Reply
The Great Pumpkin!

Ingredients:

For Crust
2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown), melted & mixed with 2 tbsp. water
3 tbsp. Splenda No Calorie Sweetener (granulated)
1 tsp. cinnamon

For Filling
32 oz. fat-free cream cheese, room temperature
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 cup canned pure pumpkin
1 cup Splenda No Calorie Sweetener (granulated)
1/4 cup light brown sugar (not packed)
1 tsp. vanilla extract
1 tsp. pumpkin pie spice

For Topping
3/4 cup fat-free sour cream
1/4 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract

Directions:
Preheat oven to 325 degrees.

Combine all crust ingredients and mix thoroughly. Spray a springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute c rumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.

In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.

Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).

Once pie has chilled, carefully release and remove springform top. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie.

Return pie to the fridge until ready to serve. Cut pie into 12 slices.

MAKES 12 SERVINGS


Serving Size: 1 slice
Calories: 160
Fat: 3.25g
Sodium: 579mg
Carbs: 20g
Fiber: 5g
Sugars: 7g
Protein: 15g

POINTS® value 3*


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
10/21/08 5:06 P

My SparkPage
Send Private Message
Reply
Apple and Pumpkin Dessert
Prep Time: 5 Minutes
Cook Time: 4 Minutes
Ready In: 9 Minutes
Yields: 1 servings

INGREDIENTS:
2 (1 gram) packets sugar substitute
1 teaspoon pumpkin pie spice
1 Granny Smith apple - peeled, cored and chopped
1/4 cup canned pumpkin
2 tablespoons water

DIRECTIONS:
1. Sprinkle 1/3 packet of sugar substitute and 1/3 teaspoon pumpkin pie spice in the bottom of a microwave-safe bowl. Layer 1/4 of the apple pieces into the bowl; repeat. Spread the pumpkin over the apples. Sprinkle the remaining sugar substitute and pumpkin pie spice on the pumpkin. Top with the remaining apples. Pour the water over the mixture.
2. Cook in microwave on high for 3 1/2 minutes, stirring every minute.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
8/27/08 3:06 P

My SparkPage
Send Private Message
Reply
Berry Basil Sauce

2 cups seasonal berries, ( I used blackberries or blueberries)
1/4 cup fresh basil (several sprigs)
2 Tablespoons honey (can use agave syrup or sf maple syrup)
1 Tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon

In a small saucepan stir together the basil sprigs, honey, lemon juice, cinnamon and 1 cup of the fresh berries.

Cook gently, over medium heat, stirring constantly, about 3 minutes, or until berries have softened and released their juice. With the back of a spoon squash some of the berries against the side of the pan while cooking.

Remove from heat. With a spoon, remove the basil sprigs and discard.

Stir in the remaining 1 cup of fresh berries.

Spoon warm or cold over your choice of cake, ice cream, yogurt or fresh fruit.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
SSTERSUZIE's Photo SSTERSUZIE Posts: 80
8/20/08 10:51 A

My SparkPage
Send Private Message
Reply
Black Bean Brownies (Phase One)

1 15 oz. can unseasoned black beans, drained and rinsed
4 eggs
1 1/2 Cups Splenda
3 Tbsp. unsweetened cocoa powder
1 tsp. baking powder
2 Tbsp. oil (or 2 TBL. unsweetened applesauce for Phase 2)
1 tbsp. vanilla
1/2 Cup dry non-fat milk
1/2 tsp. baking soda
1/4 Cup ricotta cheese
chopped nuts, optional
sugar free chocolate chips, optional

Preheat oven to 350.

Mix all ingredients in a food processor or blender. Pour into an 8x8 pan sprayed with cooking spray. Bake at 350 for 30-40 minutes or until a toothpick inserted into the center comes out clean.

Cover with plastic wrap to keep fresh.

Makes 16 servings.

Nutritional Info:

Total Calories: 52
Total Fat: 1.6
Total Carbs: 5
Total Fiber: 1.5
Total Protein: 4



 Pounds lost: 15.0 
 
0
16
32
48
64
SSTERSUZIE's Photo SSTERSUZIE Posts: 80
8/20/08 10:41 A

My SparkPage
Send Private Message
Reply
Baked Ricotta Custards (like creme brulee - yum!) - Phase 1/1.5

3/4 cup part skim ricotta
4 oz. 1/3 less fat cream cheese
1/4 cup fat free half and half
1 large egg
1 large egg white
1/4 tsp vanilla extract (I used 1 tsp. of pure vanilla extract - love vanilla)
1 tbsp. ground cinnamon
1/4 cup granular sugar substitute

Heat oven to 250 degrees. Beat ricotta and cream cheese with electric mixer on medium speed until creamy. Add sugar substitute and beat until well combined. Add egg, egg white, half and half and vanilla; beat until well blended.

Transfer mixture to 4 8 oz. ramekins. Place ramekins in baking dish. Add hot water to baking dish until 1-inch depth. Bake until custards are set; about 45 minutes. Remove from water bath and cool on rack.

Serve chilled or at room temperature sprinkled with cinnamon.

Makes 4 servings.

Nutritional Info:

Total calories: 169
Total Fat: 11
Total Carbs: 5
Total Protein: 8






 Pounds lost: 15.0 
 
0
16
32
48
64
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
8/10/08 11:49 A

My SparkPage
Send Private Message
Reply
Cheater’s Frozen Yogurt.

All it is is frozen berries mixed with some plain yogurt and a bit of sugar substitute sprinkled on top. The berries freeze the yogurt when the two come into contact! The trick to getting this just right is in the proportions. Now, I don’t measure this and I don’t really recommend expending the extra effort to do so. Use 2 parts of frozen berries and 1 part yogurt. Put the yogurt into a bowl with a pinch or two of splenda to sweeten it, then add the berries and stir to combine. After about 30 seconds or so, the yogurt will be slightly frozen and you can enjoy it!

Blueberries are the best for this because of their small size, making them very easy to stir into the yogurt. If you use other fruit, you may want to consider chopping it up a bit first.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
7/26/08 1:20 P

My SparkPage
Send Private Message
Reply
Piña Colada Parfait Surprise

PER SERVING (entire parfait): 175 calories, 0.5g fat, 129mg sodium, 42g carbs, 5g fiber, 28g sugars, 8g protein -- POINTS® value 3*

SURPRISE!!!! It's got bananas in it, too...

Ingredients:
One 6-oz. container fat-free vanilla yogurt
1/4 cup canned pineapple tidbits in juice, drained
1/4 cup chopped banana
2 tbsp. Fiber One bran cereal (original)
1/4 tsp. coconut extract

Directions:
Start by mixing the coconut extract into the yogurt. Place about 1/3rd of the yogurt in the bottom of a parfait glass (or any small glass). Top with half of the pineapple tidbits and half of the chopped banana. Next, sprinkle half of the cereal over the fruit layer, and then spoon another third of the yogurt on top. Add the remaining pineapple and banana, and then add a final layer of yogurt. Finish it all off with the rest of the cereal. Enjoy!

MAKES 1 SERVING

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
7/26/08 1:19 P

My SparkPage
Send Private Message
Reply
Piña Colada Caramel Crunchers

As written with non beachy cereal:
PER SERVING (1 cruncher): 45 calories,0.5g fat, 49mg sodium, 10g carbs, 0.5g fiber, 4g sugars, 0.5g protein -- POINTS® value 1*

Ingredients:
2 Jell-O Sugar Free Vanilla Pudding Snacks
One 8-oz. can crushed pineapple in juice, lightly drained
Half an 8-oz. container Cool Whip Free, thawed
1/2 cup Fiber One Caramel Delight cereal, slightly crushed (**Use a beachy cereal - this isn't it!)
1/2 tsp. coconut extract
2 no-calorie sweetener packets

Directions:
Combine all ingredients in a bowl and mix well.

Line a 12-cup muffin pan with baking cups, and then spray with nonstick spray.

Spoon mixture evenly into the 12 cups. Place pan in the freezer until treats are frozen. Then crunch it up!

MAKES 12 SERVINGS

HG Tip! These taste best within a day or so of making 'em (after that, they'll need to be slightly thawed before eating).


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
LSREID's Photo LSREID Posts: 8
7/10/08 4:02 P

Send Private Message
Reply
Yogurt Sorbet:

Ingredients:
3 extra-large egg whites
2/3 - 1 cup Splenda (or other sweetener)
3 cups plain non-fat yogurt

Optional:
Fruit, flavorings, nuts...


With a hand-held mixer, beat the egg whites in a medium bowl, until frothy. While still beating, slowly add the Splenda and beat on high speed until the egg whites are stiff and shiny, about 4 minutes. (This can also be done in the bowl of an electric mixer fitted with the whisk attachment).

In another bowl, whisk the yogurt until smooth. Fold in the egg whites. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Freeze in a quart container until ready to serve.

PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
7/10/08 1:58 P

My SparkPage
Send Private Message
Reply
Fruit-Filled Chocolate Meringues (Phase 2)

Serves: 6

From the American Institute for Cancer Research. Skip the sugar to make it Beachy. Berries are low GI, an excellent desert choice.

INGREDIENTS
2 egg whites, at room temperature
1/4 tsp. cream of tartar
Dash salt
1/2 cup sugar
1/2 tsp. vanilla extract
2 Tbsp. cocoa powder
3/4 cup fresh or frozen strawberries, halved or quartered depending on size
3/4 cup fresh or frozen whole raspberries
1 Tbsp. superfine or confectioners' sugar (for garnish) (optional)

DIRECTIONS
1. Preheat oven to 275 degrees. Line cookie sheets with parchment paper.

2. In mixing bowl, beat egg whites with cream of tartar, vanilla and salt until soft peaks form (tips of peaks will curl over when beaters are removed).

3. Beat in sugar a little at a time until soft peaks form (peaks will remain upright when beaters are removed). Sprinkle cocoa over top and fold in gently.

4. Drop meringue by 1/4 cup portions onto parchment paper that has been lightly coated with cooking spray. Indent center of each with back of tablespoon.

5. Bake 45 minutes or until dry to touch. Remove and cool. When completely cooled, store in air-tight container to prevent meringues from becoming soggy before serving time.

6. Just prior to serving, fill center of each meringue with mixture of fruit so berries mound slightly. Lightly dust fruit with sugar to garnish. If confectioners' sugar is used, sift lightly over berries using small strainer and spoon to move sugar through strainer. This technique achieves light dusting desired.

NUTRITION INFO
Calories: 92.5
Fat: 0.4 g
Carbohydrates: 22.1 g
Protein: 1.6 g


Sparking and living a South Beach Diet lifestyle since October 15 2007!

GOALS:
-Return to my goal weight
- Complete a super-sprint triathlon
- Look good in a bikini

MY MANTRA:
"Do good, live healthy and become significant!"

CO-LEADER SOUTH BEACH DIET TEAM


 current weight: 125.0 
 
165
152.5
140
127.5
115
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
7/8/08 10:37 A

My SparkPage
Send Private Message
Reply
Strawberry-Blueberry Crunch (Phase 2)

6 (generous 1/2-cup) servings


Prep time: 10 minutes

Start to finish: 35 minutes

Ingredients
1/4 cup whole almonds plus 2 tablespoons sliced almonds
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 tablespoon trans-fat-free margarine
2 cups sliced strawberries
1 cup blueberries
1 tablespoon granular sugar substitute
6 tablespoons part-skim ricotta cheese

Instructions
Preheat the oven to 350°F.

In a blender or spice grinder, grind whole almonds until finely ground. In a small bowl, combine ground almonds, cinnamon, and nutmeg. Add margarine and stir to combine.

Lightly coat an 8x8-inch baking dish with cooking spray. Place strawberries, blueberries, and sugar substitute in the dish; toss to combine. Dot with ground nut mixture (it will not cover entire surface) and then sprinkle with sliced almonds.

Bake for 35 minutes, or until topping is golden and fruit is hot. Divide fruit among 6 dessert bowls and top each serving with 1 tablespoon of ricotta.

This recipe is from The South Beach Diet Taste of Summer Cookbook.

Nutritional Information:
100 calories
6 g total fat (1.5 g sat)
10 g carbohydrate
4 g protein
3 g fiber
35 mg sodium

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
6/30/08 2:13 P

My SparkPage
Send Private Message
Reply
Daily Dish
Chilled Espresso Custard (Phase 1)

Makes 4 servings


Ingredients
1 1/2 cups 1 percent milk
2 eggs, beaten
3 tablespoons sugar substitute
2 teaspoons espresso powder or instant decaffeinated coffee 1 teaspoon vanilla extract
Ground cinnamon, for garnish
Lemon twists, for garnish

Instructions
In a medium bowl, whisk together the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended. Pour into four 6-ounce custard cups or ramekins and place in a 10-inch skillet.

Fill the skillet with water to 1/2 inch from the tops of the custard cups. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled. Garnish with the cinnamon and lemon twists.

Nutritional Information:
110 calories
3.5 total fat (1.5 g sat)
110 mg cholesterol
13 g carbohydrate
6 g protein
0 g fiber
80 mg sodium

Edited by: KIERAE at: 6/30/2008 (14:11)
I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
6/21/08 8:14 P

My SparkPage
Send Private Message
Reply
Frozen Banana and Cacao Topped Yogurt

Ingredients
1 small container of plain Greek yogurt (5.3 oz.)
1/2 a frozen banana, chopped up
1 tsp of Cacao Nibs
1 tsp sliced almonds
A squish of honey, Agave, or sf maple syrup
Dash of cinnamon

Directions
Top yogurt with banana, cacao, almonds, honey, and cinnamon.
Give it all a stir and enjoy!

Serves 1.
Nutritional Analysis

Calories: 224; Total Fat: 7.4g; Saturated Fat: 1.1g; Cholesterol: 0mg; Sodium: 55mg; Carbohydrate: 24.3g; Dietary Fiber: 4g; Sugars: 14.2g; Protein: 15.9g

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
3/21/08 10:56 A

My SparkPage
Send Private Message
Reply
Weight Watchers Strawberry "Pie" - you can change up the flavors and fruit. You can also put this IN a baked whole wheat pie shell.

Strawberry Pie

Whole pie is 4 points

8 inch pie plate
Spray with cooking spray

Add
1 Pint chopped strawberries

Small box cook & serve Sugar Free Vanilla Pudding

Cook as directed substituting water for the milk.

Pudding will dissolve and thicken
Bring to boil

Add small box Sugar Free Raspberry Jell-o
When Jell-o is dissolved pour into strawberries

Refrigerate

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIRANERYS's Photo KIRANERYS Posts: 418
2/27/08 4:36 P

My SparkPage
Send Private Message
Reply
Better Than Ice Cream
Frozen bananas are the key to this rich, creamy treat. To freeze bananas, peel and slice ripe bananas. Lay on baking sheet or tray and place in freezer. After a hour or so when slices are frozen, transfer bananas to a freezer bag or container and keep frozen until ready to use.
1/2 cup nuts (almonds, walnuts, pecans, etc.) (optional)
1 cup frozen sliced bananas
1 cup frozen diced peaches or berries
1/2 teaspoon vanilla extract
1/4 to 1/2 cup nondairy milk (almond, coconut, rice, or soy all taste great)
Place nuts in food processor and pulse until coarsely chopped. Add bananas and berries or peaches. Pulse until fruit is coarsely chopped. Add milk a little at a time through top of processor, and puree until creamy.

Makes 4 servings

Note: This is best eaten right after it is made. If you want to save it for later, place in individual containers and leave at room temperature about 10 minutes before eating.


I read an article saying that all owners of pitbulls are vicious criminals - Well if I am as vicious as my puppy then you better look out, I might snuggle you to death!

Required reading for anyone who eats food:
Michael Pollan "In Defense of Food"
Barbara Kingsolver "Animal, Vegetable, Miracle"
You should know exactly what you are putting into your body and these books will help open your eyes!
RHALES199's Photo RHALES199 SparkPoints: (27,189)
Fitness Minutes: (9,106)
Posts: 7,246
2/14/08 12:57 A

My SparkPage
Send Private Message
Reply
Strawberry Blancmange–SB Daily Dish, Feb 13, 2008--Valentine's Day is all about love, so why not honor your love of delicious food today? Whether you have a special someone or not, this delicious strawberry dessert is the perfect way to celebrate the occasion. Serves 2 Prep time: 10 min Cook time: 5 min Chill time: 2 hours or overnight Similar to a Bavarian cream or Italian panna cotta, blancmange is an almond-flavored milk pudding often thickened with gelatin. The name comes from the French blanc (white) and manger (to eat). Make-ahead tip: Blancmange can be made up to 1 day in advance. Leave in molds, cover with plastic wrap, and refrigerate until ready to serve.
3/4 teaspoon unflavored gelatin
2 tablespoons cold water
1 cup unsweetened almond milk
1/8 teaspoon almond extract
1/8 teaspoon vanilla extract
1/4 cup light or fat-free whipped topping
1 cup diced strawberries
2 small, perfect strawberries for garnish (optional)
Lightly coat 2 (1/2-c) ramekins or heart-shaped molds w/ cooking spray. Sprinkle gelatin over water in a cup & let stand 2 min. Meanwhile, heat almond milk in sm saucepan over low heat, til it comes to a bare simmer. Add gelatin mixture & cook, stirring constantly, til dissolved, abt 1 min. Stir in almond & vanilla extracts. Transfer to sm bowl set over bowl of ice water & stir til mixture is thickened slightly. Add whipped topping & diced strawberries; stir to combine. Divide mixture between ramekins & chill 2 hrs or overnight. When ready to serve, run knife around edge of each blancmange &, using your finger to help coax it from ramekin, gently turn each out onto a plate. Top ea blancmange w/ whole strawberry, if desired, & serve..Nutritional Information: 60 calories 1 g fat (0 g sat) 10 g carbohydrate 1 g protein 2 g fiber 35 mg sodium

Teams I am on:

Boise Sparks
Idaho Living
Caregivers support (leader)
Celiac & Gluten Free
Frucose Intolerance
Leaving 210- ville
LDS Ladies
Love Kids, Just Don't Have Any
One Person, One Dream (pay it Forward)
People w/ Cerebral Palsy
People w/ DIsabilities on Fixed Income
Plantar Fasciitis
Sleep Apnea
South Beach Diet
Tall Ladies
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
2/9/08 11:12 P

My SparkPage
Send Private Message
Reply
Blueberry and maple syrup oat smoothie

3/4 cup rolled or steel-cut oats
1 1/2 cups yogurt,
1/2 pint fresh or frozen blueberries
2/3 cup fresh-pressed apple cider or apple juice
1/3 cup cold water
2 tablespoons sf maple syrup
4 ice cubes

Stir the yogurt into the oats and let soak overnight at room temperature in a covered non-plastic bowl.

In the morning, blend the soaked oats together with all the other ingredients in a blender until smooth and frothy. Serve with breakfast, or as a snack. Makes 4 large servings.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
1/16/08 7:37 P

My SparkPage
Send Private Message
Reply
Peanut butter tofu pudding


* 1 container silken tofu, preferably lite
* 1/4 cup unsweetened plain cocoa powder
* 2 tbsp natural, unsweetened peanut butter

PREPARATION:
Blend or puree all ingredients in a food processor until smooth. Enjoy!

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
1/16/08 7:29 P

My SparkPage
Send Private Message
Reply
Nope its around...I will look for it!

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
ASWEETANGEL99's Photo ASWEETANGEL99 Posts: 159
1/16/08 7:26 P

My SparkPage
Send Private Message
Reply
I could have sworn I saw a recipe for tofu, peanut butter and cocoa... that was SB P1 friendly. Am I loosing my mind or did that not really exist?

Phen Start Date 06/23/09
Start Weight: 288
Goals:
260 - Pedicure
250 -Mag Sub.
240- Pedicure
230 - New Nike Shox
220 - Pedicure
210 - New workout clothes
200-Mini Shoping Spree & Massage


 Pounds lost: 17.2 
 
0
29.5
59
88.5
118
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
1/15/08 4:03 P

My SparkPage
Send Private Message
Reply
Jelled Ricotta Pudding
(Makes 4 servings, recipe shared by Janet Davis and tested by Kalyn.)

1 pkg sugar-free Jello, any flavor that appeals to you
(this recipe is for 4-serving size package, double it for larger box of Jello.)
1 cup boiling water
2/3 cup ricotta cheese
1/2 cup cold water

Put ricotta cheese into bowl and stir with fork or wisk until it's slightly softened. Have four glass dishes (slightly over 1/2 cup each) ready on counter to pour the hot Jello mixture into.

Put powdered Jello from package into large glass measuring cup, pour in boiling water and wisk for 1-2 minutes, until all Jello is dissolved in the water. Stir in ricotta, then cold water and mix together. Pour into glass bowls and place in refrigerator to set. I waited about 2 hours until the mixture was partly firm, then covered it with cling wrap.

Serve cold, from individual dishes.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
12/14/07 10:36 A

My SparkPage
Send Private Message
Reply
Strawberry Cloud Pie

(1 piece: 85 calories, 3g fat, 158mg sodium, 17g carbs, 7g fiber, 1.5g sugars, 2g protein = 1 Point!)



(try this one out with other Jell-O Sugar Free flavors too.)



Ingredients:

2 cups Fiber One cereal

4 tbsp. LAND O LAKES Whipped Light Butter; melted

1 large box (or 2 small) JELL-O Sugar Free Gelatin Dessert mix; Strawberry

1 1/2 cups Cool Whip Free

*Optional: sliced strawberries for garnish



Directions:

Begin by preheating oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with melted butter and stir until well mixed. In an oven-safe pie dish sprayed with nonstick spray, evenly distribute Fiber One mixture, using your hands or a flat utensil to press & form the crust. Use your fingers to press it into the edges and up along the sides of the dish. Bake pie crust for 10 minutes. Set aside. In a separate dish, dissolve gelatin mix into 2 cups boiling water. Stir for 2 minutes, or until completely dissolved. Stir in 1 cup of cold water, and place in fridge for about 1 1/2 hours, but NO LONGER (Jell-O should be jiggly, but not firm). Next, use a mixer to fold in Cool Whip. Once mixture is very well blended, pour evenly into pie crust. Use a flat utensil to smooth out surface. Refrigerate for several hours until firm. If desired, garnish pie with sliced strawberries. Serves 8.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
12/12/07 2:08 A

My SparkPage
Send Private Message
Reply
Cream Kisses - Makes about 3 doz.

1 Cup Cool Whip Light/sf
8 Oz Light Cream Cheese (or FF)
1 box Fat Free SF Instant Chocolate Pudding
1/4 cup FF/LF Milk
2 Tbsp Light/FF Sour Cream

----------------------------------------

Beat Cream cheese, pudding, milk and sour cream in a large bowl until smooth.
Fold in the cool whip. Spoon cream cheese mixture into a piping bag fitted with large star tip. Pipe about thirty-six 1 to 1 1/2 in diameter mounds, evenly spaced apart, onto waxed paper-lined baking sheets. Freeze for about one hour or until firm. Store in an airtight container in the freezer.

----------------------------------------

Variation Omit Chocolate pudding powder. Use your favorite pudding flavor.

Edited by: KIERAE at: 12/12/2007 (02:09)
I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
12/12/07 2:06 A

My SparkPage
Send Private Message
Reply
Came across this (haven't made it but may try it here soon):

Sugar free fudge
16 ozs low fat or fat free cream cheese
2 unsweetened chocolate squares melted and cooled
1/2 c splenda
1 tsp vanilla extract
1/2 c chopped pecans

In a small mixing bowl, beat the cream cheese, chocolate, splenda, and vanilla until smooth. Pour into 8 inch square pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares and serve.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
12/12/07 2:02 A

My SparkPage
Send Private Message
Reply
Blackberry Cheesecakes (P2)

6 servings

6 TB sugar-free blackberry preserves
4 oz. low-fat cream cheese, softened
1/2 cup low-fat cottage cheese, sieved
1/3 cup low-fat sour cream
Finely grated peel and juice of ˝ lemon
1 egg
3 TB Splenda

Directions:
1.Preheat oven to 350F.
2.Spread 1 TB of blackberry preserves in each bottom of 6 ramekin dished. Place dishes in roasting pan. Set aside.
3.Beat cream cheese, cottage cheese, sour cream, lemon peel and juice, egg and Splenda in a medium sized bowl until smooth. Pour mixture into ramekin dishes. Add enough boiling water to roasting pan to reach halfway up the side of dishes.

Bake for 35 minutes, or until just set. Remove from roasting pan and cool completely. To serve, run a knife around the edge of cheesecakes and turn out in individual serving dishes. Garnish with a sprig of mint, if desired.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
12/11/07 12:45 P

My SparkPage
Send Private Message
Reply
Snickerdoodles

1/2 cup smart balance butter, softened
1 1/2 cups almond flour
1 cup granulated Splenda
1 egg
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Splenda
1 teaspoon cinnamon
In a medium bowl, beat butter on medium-high for about 30 seconds. Add about half the ground almonds, the 1 cup Splenda, the egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in remaining ground almonds. Cover and chill in bowl for 1 hour.

In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Divide the chilled dough into 24 to 30 small balls, about 1-inch in diameter. Roll them quickly and gently because the dough softens fast. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased cookie sheet.

Bake at 350�F 10 to 12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack or double layer of paper towels; cool.

Makes about 24-30 small cookies. Can be frozen.

Per cookie: 73 Calories; 7g Fat; 1g Protein; 2.5g Carbohydrate; 1g Dietary Fiber; 1.5g Net Carbs

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
12/11/07 12:44 P

My SparkPage
Send Private Message
Reply
Buttery Almond Bar
1/2 cup smart balance butter, softened
1 1/4 cups almond flour
1 cup granular Splenda
1 egg
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar

In a medium bowl, cream butter. Add remaining ingredients and beat until well combined. Spread in greased 8x8" baking pan. It's helpful to cover the dough with a sheet of plastic wrap, then gently press on the plastic to spread the dough evenly; peel off plastic and discard.

Bake at 350�F 15-20 minutes until golden brown; cool. Turn out of pan and cut into 12 "fingers." Place on baking sheet and continue baking at 350F about 5 minutes until well-browned, but not burnt. Cool completely.

Makes about 12 bars. Can be frozen.

Per Serving: 144 Calories; 13g Fat; 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
11/27/07 5:55 P

My SparkPage
Send Private Message
Reply
Creamy Key Lime Pie!

Ingredients:

Crust:
2 cups Fiber One® original bran cereal
1/4 cup butter or margarine, melted (beachy)
1 tablespoon corn syrup (sub in SB approved - agave or sf maple syrup)
1 teaspoon vanilla extract

Filling:
2 tablespoons cold water
1 tablespoon fresh lime juice
1 1/2 teaspoons unflavored gelatin
4 oz (half 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened (could do FF)
3 containers (6 oz each) Yoplait® Light Thick & Creamy Key Lime Pie yogurt (Make it Beachy Yogurt)
1/2 cup thawed reduced-fat whipped topping (SB approved)
2 teaspoons grated lime peel

Directions:
1. Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; sea l bag and finely crush with rolling pin or meat mallet until cereal looks like graham cracker crumbs (or finely crush in food processor).

2. In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up sides of 9-inch glass pie plate. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.

3. In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.

4. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate until set, about 2 hours.

MAKES 8 SERVINGS

PER SERVING as written(1 slice): 180 calories, 10g fat, 180mg sodium, 24g carbs, 7g fiber, 7g sugars, 5g protein

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
11/25/07 12:29 P

My SparkPage
Send Private Message
Reply
Peanut Butter Cup - Phase I and onward
2 tablespoons natural peanut butter (peanuts and salt only)
2 tablespoons of Cool Whip Free
1 sugar free fudge pop

Put the pop in the microwave for 10 secs so it is easily removed from the stick. Mix with other ingredients and ENJOY! 1 serving.

Remember the PB counts towards the 2 tbs per day that you are allowed to have.


------------

Frozen Peanut Butter Cups
"Borrowed" this recipe from the Weight Watcher section of our forum.

1 (8 oz.) Container Cool Whip Free (SF)
1/3 Cup Natural Peanut Butter
1/4 Cup SF Chocolate Syrup

Line a 12 cupcake pan with foil liners. Combine 1 Cup of cool whip with the peanut butter with a whisk. Fold in remaining cool whip. Divide the mixture into the liners evenly (approx. 2 1/2 tablespoons each). Top each cup with 1 teaspoon of chocolate syrup. Freeze. After frozen, remove from pan and place in a freezer bag or container. These are best eaten with a spoon.

Serves: 12
One would be your sweet treat allowance for the day

---------------------

Mocha Ricotta Creme
This is one of my favs for Phase 1. It is right out of the South Beach Diet book. Its so quick to make and tastes so good, almost like you're cheating.

Mocha Ricotta Creme

1/2 cup part-skim ricotta cheese
1/2 teaspoon unsweetened cocoa powder
1/4 teaspoon vanilla extract
1 package sugar substitute
Dash espresso powder
5 mini chocolate chips (I used dark chocolate nibs I found in the bulk section of my local whole food store)

Mix together the ricotta, cocoa powder, vanilla extract, and sugar substitute in a desert bowl. Serve chilled with a dusting of espresso powder and sprinkled with the mini chocolate chips.

Serves 1

Nutrition at a glance
Per serving: 261 Calories, 15g Protein, 17g Carbohydrates, 14g Fat, 9g Saturated Fats, 166 mg Sodium, 42 mg cholesterol, 0g fiber
-------------------------------

Peanut Butter Cheesecake Cupcakes - All Phases

Ingredients:

8 oz. LF Cream Cheese [softened]
1 large Egg
1 & 1/2 Tablespoons Vanilla Extract
4 packets Splenda (or other granular artificial sweetener)
4 Tablespoons All Natural Peanut Butter

Directions:

Mix all ingredients and blend for about 5 minutes.
Line muffin pan with muffin cups
Fill with mixture
Bake at 350 for about 20 minutes.

Makes 6.
Per serving (6) - 140 calories, 2.4 grams of carbohydrate

**These are also great for breakfasts on the go.. freeze and defrost very well**

**One would count as half of your nut serving

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
AZIAS_MOMMY's Photo AZIAS_MOMMY SparkPoints: (20,349)
Fitness Minutes: (3,432)
Posts: 4,446
11/17/07 5:33 P

My SparkPage
Send Private Message
Reply
Berry Vanilla Parfait - South Beach Diet Recipe (Phase 2)

3 large strawberries
1/4 cup blueberries (frozen,but defrosted works great)
3/4 cup lowfat sugar free vanilla pudding
1/4 cup uncle sam cereal (this almost has a granola thing going on)
1 tbls. fat free cool whip
Layer strawberries cut up on the bottom of a tall glass. (may need some sugar substitute if strawberries arent sweet enough)
Add 1/3 of the vanilla pudding on top
Add uncle sam cereal
Add 1/3 of the vanilla pudding on top of cereal
Add blueberries
Add remaining pudding
Top with cool whip.

**You could also substitute the pudding for yogurt and Uncle Sam's cereal for Fibre1 or really anything Beachy and crunchy!
----------------------------------
hocolate Dipped Apricots - South Beach Diet Recipe (Phase 3)

Chocolate Dipped Apricots
2 oz bittersweet chocolate
24 dried apricots
1 Tbsp chopped pistachios
Microwave the chocolate on high for 2 minutes, stirring halfway through until completely melted. Dip the apricots halfway into the chocolate. Let the excess drip off. Place the apricots onto wax paper. Sprinkle the pistachios over the chocolate-covered portions, and place them in the refrigerator until the chocolate is set.
---------------------------------
Chocolate Popsicles - South Beach Diet Recipe (Phase 1)

1.25 cup 1% milk
1 Tbsp cocoa powder
3 packets Splenda

Mix until smooth, pour into popsicle molds. Makes 4.
-------------------------------
Chopped-Dipped Strawberries - South Beach Diet Recipe (Phase 2)

2 squares (1 ounce each) semisweet or bittersweet chocolate, chopped
˝ tablespoon whipping cream
Dash almond extract
8 strawberries
Combine the chocolate and the whipping cream in a glass measuring cup or bowl.
Microwave at medium power for 1 minute or until the chocolate melts, stirring after 30 seconds. Stir in the almond extract and cool slightly.
Dip each strawberry into the melted chocolate, allowing the excess to drip off. Place on waxed paper-lined baking sheet.
Refrigerate or freeze for approximately 15 minutes until the chocolate is set.
Serves 2
---------------------------------------
Cinnamon Ricotta Creme - South Beach Diet Recipe (Phase 1)

1 cup ricotta cheese
1 tsp vanilla extract
1 tsp cinnamon
2 pkts Splenda

Blend in the blender until smooth. Chill.
---------------------------------
Crčme Brullee - South Beach Diet Recipe (Phase 2)

5 egg yolks + 1 whole egg
1 quart fat free evaporated skim milk
1 cup sugar substitute
2 vanilla beans or substitute 2 tablespoon vanilla extract

In a bowl combine eggs, sugar. Pour fat free evaporated skim milk in a saucepan and simmer. Add fat free evaporated skim milk to egg mixture and stir. Split vanilla beans down the middle, scrape inside of the bean, and add to mixture.
Pour into 8 shallow ramekins. Place ramekins in 2 inch pan and add water 3/4 way up.
Cover with foil and Bake for approximately 45-60 min. at 350 or until custard is firm. Cool brullees at 4 hours or overnight.
Those without a blowtorch, can broil 1 tsp sugar substitute on top of brullees and Broil in over for 2- 3 min. Watching Carefully!
For smaller portions, halve recipe. If vanilla beans are not available substitute with 2 tablespoons of vanilla extract
------------------------------
Key Lime Pie - South Beach Diet Recipe (Phase 2)

Crust:
3 whole egg whites
1/8 teaspoon Cream of Tartar
2/3 Cup Splenda
Filling:
1 package Gelatin Unflavored
1/4 Cup Water
1/2 Cup Splenda
1/4 teaspoon salt
1/2 Cup Key Lime juice (fresh or bottled)
4 egg yolks
1 teaspoon lime peel grated
1 container Cool whip Fat free
For Crust:
Preheat oven to 300 F. Spray a 9-inch pie plate with cooking spray and set aside.
In a medium mixing bowl, using an electric mixer set on high speed, beat egg whites and cream of tartar until foamy. Gradually beat in 2/3 cup of sugar substitute until stiff peaks form.
Spread 1-1/3 cups of meringue in bottom and halfway up sides of prepared pan. Using pastry bag, pipe remaining meringue in a decorative border around edges. Bake until lightly browned, about 40 minutes. Cool on a wire rack.
For filling:
Dissolve the gelatin in water; set aside.
Measure a 1/2 cup sugar substitute and salt into a saucepan over medium heat. Gradually stir in the lime juice. Stir in the beaten egg yolks and cook until thick. Remove from heat and stir in the gelatin mixture. Cool to room temperature. Add grated lime peel.
Fold the container of FF Cool Whip into the lime/gelatin mixture. Mound into cooled meringue crust. May be topped with additional FF Cool Whip and slivered toasted almonds.
------------------------------------
Nuclear Cheesecake - South Beach Diet Recipe (Phase 1)

2 eight ounce packages of low fat cream cheese softened
16 packets of splenda
1/4 tsp almond extract
3 eggs

TOPPING
1 cup no/low fat sour cream
3 packets of splenda
1 tsp of Vanilla

Beat cream cheese, splenda and almond extract till fluffy. Add eggs one at a time, blending well. Beat at low speed till blended.
Pour into a nine inch deep dish pie plate.
Nuke in the microwave on cycle 6 ( medium high) for 15 -25 minutes turning approx every 5 minutes. Cheese mixture will be a bit soft in the centre but will set in the fridge.
Mix topping ingredients together and spread evenly on top.
Refrigerate severa hours
-------------------------------
Sugar Free Cherry Cheese Pie - South Beach Diet Recipe (Phase 3)

Ingredients
2 - 8 oz. packages fat-free cream cheese
2 Tbsp. fat-free ricotta cheese
2 Tbsp. Da Vinci Gourmet Vanilla Sugar Free Syrup
2 Tbsp. Da Vinci Gourmet Cherry Sugar Free Syrup
1/2 cup Splenda granulated sweetener
1 packet unflavored gelatin
1 cup boiling water
Directions:
In a large bowl, soften cream cheese and add the ricotta. Beat until smooth with a mixer and set aside. In a smaller bowl add syrup, Splenda, and gelatin. Add 1 cup of boiling water and stir until gelatin dissolves – about 5 minutes. Add gelatin mixture to the cheeses and beat with mixer until smooth. Pour into custard cups or muffin tins and refrigerate until firm – about two hours. Cover in fridge over night.
Variations: Key Lime & Vanilla, Cherry & Almond, and Kahula Caffe. There are tons of flavors available to mix and match.Just make sure you use 4 Tbsp. of Da Vinci Syrup.
-------------------------------
Vanilla Ricotta Cheesecake - South Beach Diet Recipe (Phase 1)

2 cups ricotta cheese
3 packets Splenda
1 tsp vanilla extract
1/2 vanilla bean - scrape out
2 eggs

Mix well, pour into 4 ramekins, bake in 350 oven for 20 minutes
--------------------------------


˘ľ~*~˘ľ Tawnia˘ľ ~*~˘ľ

The butterfly in my ticker is for my daughter...I am doing this for her!

"Weight GAIN waits for no one...neither should weight LOSS!"


KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
11/17/07 11:20 A

My SparkPage
Send Private Message
Reply
Rice Pudding (P2)

1 1/2 c cooked brown rice
2 c ff milk
1/3 c splenda
1 egg
1 t vanilla extract
Cinnamon
Cook rice ,1 1/2 c milk and splenda over med low heat stirring 10-15 min until milk is absorbed and creamy. Add egg and remaining 1/2 c milk. Stir constantly until thick and creamy. Add a sprinkle of cinnamon on top before serving. Can be served warm, or cold.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
11/17/07 11:17 A

My SparkPage
Send Private Message
Reply
Autumn Butterscotch Pie – Phase 2

Crust:
3/4 Cup Natural Peanut Butter
1/2 Cup Splenda
1 Egg

Layer 1:
2 Tablespoons Smart Balance (or any trans-fat-free margarine that is okay for baking)
1 oz Unsweetened Baking Chocolate
2 Tablespoons Fat-Free Half and Half
1 teaspoon Vanilla
8 teaspoons Splenda (4 packets)

Layer 2:
1 Small Package Jello Fat-Free/Sugar-Free Pudding, Butterscotch
1 Small Package Jello Fat-Free/Sugar-Free Pudding, White Chocolate
2 3/4Cups Skim Milk

To Make Crust: Combine peanut butter, Splenda, and egg; mix well. Press evenly into 9-inch pie plate that has been sprayed lightly with cooking spray (PAM). Work evenly up the sides, making sure that the very ends do not get too thin. Bring it up as far as possible, as this makes a very full pie. Use a fork to poke holes in crust, then bake at 350° for 13-15 minutes. Cool completely – approx. 30 minutes.

Layer 1: Melt butter and chocolate. (watch carefully if melting in the microwave – use 30-second increments, and stir between heating times to melt chocolate without overcooking) Add half and half, vanilla, and Splenda, and mix well to combine. Layer chocolate mixture evenly over cooled crust, and freeze 10 minutes to set.

Layer 2: Combine pudding mixes and skim milk, and beat for about 2 minutes, until pudding is fully dissolved and starts to thicken. Pour pudding mixture over chocolate layer. Chill in refrigerator for approximately 4 hours.

Serve slices with a small bit of whipped topping, or sprinkled with a few mini-chocolate chips, if desired.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
MIDLIGHT21's Photo MIDLIGHT21 Posts: 747
11/16/07 6:05 P

My SparkPage
Send Private Message
Reply
Peanut Butter Cookies

Ingredients

* 1 cup natural peanut butter
* 1 cup of splenda
* 1 egg
* 1 tsp of vanilla

Directions

Preheat oven to 350 degrees. In a bowl mix all ingredients. Form drop cookies. Bake for 10-12 minutes.



~*~ Clarissa ~*~
Diet Prog: Paleo
Workout: Any of the Beachbody programs


 Pounds lost: 28.0 
 
0
29
58
87
116
MIDLIGHT21's Photo MIDLIGHT21 Posts: 747
11/16/07 6:03 P

My SparkPage
Send Private Message
Reply
Pumpkin Spice Ricotta Creme

SUBMITTED BY: The South Beach Diet Online

INGREDIENTS

* 1 cup part-skim ricotta cheese
* 1/2 teaspoon cinnamon
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon ground dried ginger
* 2 (1 gram) packets sugar substitute

DIRECTIONS

Mix together all the ingredients and chill. Scoop into dessert bowls or hollowed-out mini-pumpkins and serve.





~*~ Clarissa ~*~
Diet Prog: Paleo
Workout: Any of the Beachbody programs


 Pounds lost: 28.0 
 
0
29
58
87
116
MIDLIGHT21's Photo MIDLIGHT21 Posts: 747
11/16/07 6:00 P

My SparkPage
Send Private Message
Reply
3 Minute Chocolate Cake

From: "Lynne from South Beach Getting It Right Yahoo Group"

Ingredients

* 2 Tbsp butter or nontrans fat marg. (Smart Balance)
* 1/4 c almond flour
* 1 Tbsp cocoa (heaping is best)
* 1/4 tsp baking powder
* 3 Tbsp + 1 tsp measurable Splenda have also used 2-3 packets too)
* 1 Tbsp water
* 1 egg

Directions

1. Melt butter in microwave.
2. Add rest of ingredients and stir. Cover with plastic wrap.
3. Slice a hole in the center.
4. Micro for 1 min, 20 secs, until center is set but still moist.


~*~ Clarissa ~*~
Diet Prog: Paleo
Workout: Any of the Beachbody programs


 Pounds lost: 28.0 
 
0
29
58
87
116
MIDLIGHT21's Photo MIDLIGHT21 Posts: 747
11/16/07 5:51 P

My SparkPage
Send Private Message
Reply
Pumpkin Fluff - P2

Ingredients

* 1 lg can solid pack pumpkin (not pumpkin pie filling)
* 1 box sugar free butterscotch instant pudding
* 1 small container sugar free cool whip
* 1 tsp pumpkin pie spice

Directions

Mix pumpkin, dry pudding mix, cool whip and spice in a large bowl and chill. Can be eaten like mousse with a dollop of cool whip.


~*~ Clarissa ~*~
Diet Prog: Paleo
Workout: Any of the Beachbody programs


 Pounds lost: 28.0 
 
0
29
58
87
116
MIDLIGHT21's Photo MIDLIGHT21 Posts: 747
11/16/07 5:49 P

My SparkPage
Send Private Message
Reply
ANGEL BITES COOKIES

From: "Shirley from Newbies 2 South Beach on Yahoo Groups"

Ingredients

* 5 egg whites
* 1/3 cup SPLENDA(R) No Calorie Sweetener, Granulated
* 1 1/2 teaspoons vanilla
* 1 pinch salt

Directions

1. Preheat oven to 350 degrees F.
2. Lightly oil a 13x11-inch baking sheet. Set aside.
3. Place egg whites in a medium mixing bowl. Whip on high speed using an electric mixer or wire whisk until frothy.
4. Add SPLENDA(R) Granulated Sweetener, vanilla and salt. Mix on high speed until medium-stiff peaks form (approx. 20-30 seconds with an electric mixer).
5. Spoon rounded tablespoons of egg whites onto prepared baking sheet. Bake in preheated oven 10-15 minutes or until golden brown.
6. Remove from pan. Cool.


Servings Per Recipe: 5 Calories: 20 Sodium: 130mg Total Carbs: 1g Protein: 4g

~*~ Clarissa ~*~
Diet Prog: Paleo
Workout: Any of the Beachbody programs


 Pounds lost: 28.0 
 
0
29
58
87
116
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
11/14/07 11:53 P

My SparkPage
Send Private Message
Reply
Angel Food Cake (A Heavenly Holiday Cake)

From South Beach Diet Online's The Daily Dish 12/20/03: What could be more fitting for Christmas than a South Beach Diet-friendly Angel Food Cake? This delicious, Phase 2 recipe was contributed by online member Kathy from Sequim, Washington.

1 3/4 cups egg whites (about 12-14 large eggs), divided
1 cup whole wheat flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 cups Splenda, divided
3/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract

Carefully separate eggs, making certain there is no yolk in the egg whites (otherwise the whites will not beat into peaks). In a large bowl, let egg whites warm to room temperature, about 1 hour.

Preheat oven to 375°F.

Sift whole wheat flour and re-measure 1 cup. Then re-sift this flour along with 3/4 cup Splenda, nutmeg, and cinnamon. Repeat re-sifting two more times and set aside.

Beat egg whites, salt, and cream of tartar at high speed until soft peaks form. Add remaining 3/4 cup Splenda to egg white mixture a tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form.

Either sift or gently sprinkle one-quarter of the flour mixture over the egg whites. Gently fold in with 15 under-and-over strokes. Repeat, turning bowl so that everything gets blended well. After last addition, scrape and double check that all the flour mixture is well blended into egg whites. You want to keep the egg white mixture as fluffy as possible, so be sure not to beat it down.

Spread batter into a clean, ungreased, 9- or 10-inch tube pan (angel food cake pan). Do your best to make certain there are no air pockets. Bake for about 30 minutes or until the edges of the cake just start to pull away from the pan. Invert the pan over the neck of a wine-type bottle; let it cool completely. Carefully remove from pan.
Angel Food Trifle

WW Angel Food Cake- broken into chunks
SF FF Vanilla Pudding(made according to directions on box) mixed w/ FF Cool Whip (almost entire container)
Strawberries, kiwi, bananas (or any other fruit that you love- I recommend berries...)
More FF Cool Whip as garnish on top.

Layer together in trifle dish and refridgerate for at least 2 hours- yummy the next day too!


-----------------------------
Easy Cherry Cheesecake – Phase 1
I whipped 16 oz low fat cream cheese with 4oz light sour cream until fluffy.

Take 2 boxes of your favorite sugar free jello ( I used black cherry or key lime or strawberry) mix with one cup of boiling water(like you are going to make Jello) After it's dissolved slowly mix into cream cheese mixture. Mix until well blended. I used my electric mixer for whipping the cream cheese and blending it all together.

Pour into a pie plate sprayed with Pam. Chill until firm. I topped mine with remaining half cup of sour cream that I mixed with splenda. Cut into 8
__________________

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
11/13/07 1:53 P

My SparkPage
Send Private Message
Reply
The peanut butter cups is a phase 2 recipe due to the pudding. There is a variation of the peanut butter cup using a sf fudgecicle which you nuke in the microwave just to soften it and add your 2 tbsp of peanut butter to it which is phase 1 friendly.

Edited by: KIERAE at: 11/13/2007 (13:53)
I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
SMOKEY1337's Photo SMOKEY1337 Posts: 60
11/13/07 1:44 P

My SparkPage
Send Private Message
Reply
Wow these all look delicious, especially the Peanut Butter Cups..is that okay for Phase One? If so, I know what I'm having for dessert!!!

~Lee



 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
11/12/07 6:42 P

My SparkPage
Send Private Message
Reply
Maple Cream Cheese Frosting
1/2 bar of fat free cream cheese (4oz)
1/4 C sugar free maple syrup


To make the frosting, simply whisk the cream cheese with the maple syrup until smooth.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
11/12/07 5:12 P

My SparkPage
Send Private Message
Reply
Apple Crisp (p2)

prep time 20 min cook time 45 min

1/4 cup unsweetened dried cherries
1/2 cup water
1/2 cup old fashioned rolled oats
1/2 cup trans fat free margarine
1/2 cup whole grain pastry flour
1/4 cup plus 2 tbsp granular sugar substitute
2 tbsp ground cinnamon
9 granny smith apples, sliced (9-10 cups)
2 tbsp fresh lemon juice

Preheat oven to 350F. Lightly coat a 9 by 13in baking dish with cooking spray.

Place cherries and water in a bowl and soak cherries until ready to use.

Combine oats, margarine, 1/4 cup of the flour, 1/4 cup of the sugar sub, and 1 tbsp of the cinnamon in a medium bowl; stir until mixture is crumbly.

Toss apples and lemon juice together in a large bowl. Add remaining 1/4 cup of flour, 2 tbsp sugar sub, and remaining 1 tbsp cinnamon; stir to combine.

Place apples in baking dish. Pour cherries and soaking water over apple mixture; toss gently to combine. Sprinkle oat topping evenly over fruit. Bake until apples are tender, about 40 minutes. Serve warm.

Makes 12 (1 cup) servings

Nutrition
per serving: 150 calories, 7g fat, 2g sat fat, 1g protein, 23g carb, 5g fiber, 60mg sodium

________________________
Whole Grain Cranberry Spice Cake (p2)

Prep 20 min cook time 1 hour cooling time 10 min

1 3/4 cup whole grain pastry flour
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 cup fat free milk
1/2 cup granular sugar substitute
1/2 cup egg substitute
1/4 cup extra virgin olive oil
3/4 tsp vanilla extract
1/4 tsp orange extract
1 3/4 cup fresh or frozen cranberries

Position rack in middle of oven and heat oven to 350F. Lightly coat a 4 by 8in loaf pan with cooking spray.

Sift flour, cinnamon, nutmeg, baking powder, baking soda, and salt into a large bowl. Make a well in the center of the dry ingredients.

In a medium bowl, whisk together milk, sugar substitute, egg substitute, oil and vanilla and orange extracts. Add the wet ingredients to the dry ingredients; stir well to combine. Fold in cranberries. Spoon batter into loaf pan, spreading evenly.

Bake until a tester inserted in the center comes out clean, about 1 hour. Cool in pan on rack for 10 minutes, then turn cake out onto rack to cool completely before serving.

Makes 12 slices.

Nutrition
per slice: 150 calories, 5g fat, 0.5g sat fat, 4g protein, 22g carb, 3g fiber, 125mg sodium.

_________________________

Ricotta Cheesecake with Lemon Drizzle and Pine Nuts (p1)

Prep10 min cook time 1 hour 20min chill time 4 hours or overnight

3 tbsp pine nuts
6 large eggs, separated
3/4 tsp cream of tartar
1/3 cup plus 1 tsp granular sugar substitute
2 tsp vanilla extract
1 (32 ounce) container part skim ricotta cheese
1 tsp finely grated lemon zest
2 tbsp fresh lemon juice

Position rack in middle of oven and heat oven to 275F. Lightly coat a 9 inch springform pan with cooking spray. Spread nuts on a baking sheet and toast until lightly golden, about 10 minutes. Cool. Increase oven to 325F.

In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside.

In a separate large bowl, beat egg yolks, 1/3 cup of the sugar sub, and vanilla for one minute. Add ricotta and zest, and beat on high until smooth.

Gently fold one third of the egg whites into the yolk mixture, then add the rest of the whites and gently fold until well combined. Pour batter into pan, place pan on a baking sheet, and bake until cake is golden and mostly set, about 1 hour and 10 minutes. Remove cake from oven and cool on a rack for 20 minutes.

Combine lemon juice and remaining 1 tsp sugar sub in a saucepan; bring to a simmer over low heat. Remove from heat and gently brush the surface of the cooled cake with 2/3rds of the warm lemon mixture; drizzle the remaining mixture into the cracks. Sprinkle the top with pine nuts.

Cool cake completely, then run a knife around the edge before releasing from pan. Chill, loosely covered, for 4 hours or overnight. Serve chilled.

Makes 12 servings

Nutrition
per serving: 140 calories, 9g fat, 4.5g sat fat, 11g protein, 5g carb, 140mg sodium.

___________________
Ranger Cookies (p2)
prep 15 min cook time 20 min

1/4 cup pecan pieces
1/4 cup 100% bran cereal
1/4 cup old fashioned rolled oats
1/4 cup bittersweet chocolate chips
1/4 cup unsweetened coconut flakes
1/2 cup whole grain pastry flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup trans fat free margarine
1/4 cup granular sugar substitute
1 large egg
1 tbsp vanilla extract

Heat oven to 375f. Lightly coat a baking sheet with cooking spray or line with parchment.

Place pecans on another baking sheet and bake until fragrant and lightly toasted, 6-8 minutes. Remove from oven and set aside to cool briefly. Pulse cooled pecans, bran cereal, oats, chocolate c hips, and coconut in a blender or food processor until coarsely ground.

Sift together flour, baking powder, and salt in a medium bowl. In a large bowl, with an electric mixer at high speed, beat margarine, sugar substitute, egg, and vanilla until creamy. With mixture on low, slowly add flour mixture to sugar mixture and beat until incorporated. Stir in pecan mixture.

Drop well rounded tablespoons of batter 2 inches apart onto prepared baking sheet. Bake until tops of cookies appear dry and bottoms are golden, about 10 minutes. Transfer to a wire rack to cool.

Makes 16 cookies

Nutrition
per cookie: 110 calories, 8g fat, 2.5g sat fat, 1g protein, 7g carb, 1g fiber, 95mg sodium

__________________________

Chilled Espresso Custard (p1)

Makes 4 servings

Ingredients

1 1/2 cups 1 percent milk
2 eggs, beaten
3 tablespoons sugar substitute
2 teaspoons espresso powder or instant decaffeinated coffee
1 teaspoon vanilla extract
Ground cinnamon, for garnish
Lemon twists, for garnish

Instructions
In a medium bowl, whisk together the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended. Pour into four 6-ounce custard cups or ramekins and place in a 10-inch skillet.

Fill the skillet with water to 1/2 inch from the tops of the custard cups. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled. Garnish with the cinnamon and lemon twists.


Nutritional Information:
110 calories
3.5 total fat (1.5 g sat)
110 mg cholesterol
13 g carbohydrate
6 g protein
0 g fiber
80 mg sodium

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
11/12/07 5:12 P

My SparkPage
Send Private Message
Reply
Bing Cherry Salad(phase 3 due to the pineapple so leave out or sub in a phase 2 fruit)

Ingredients

1 (20-ounce) can crushed pineapple in juice, undrained
1 (16 1/2-ounce) can pitted Bing cherries, undrained
1 (12-ounce) can cola soft drink
2 (3-ounce) packages cherry gelatin
1 cup chopped pecans, toasted
Preparation
Drain pineapple and cherries, reserving juices. Bring reserved juices and cola to a boil in a saucepan over medium-high heat; stir in gelatin. Remove from heat; stir 2 minutes or until gelatin dissolves.

Stir in pineapple, cherries, and pecans; pour into a lightly greased 6 1/2-cup mold. Cover and chill 8 hours. Unmold onto a serving dish.
Yield

12 servings

_______________________

Sugar-Free Strawberry Pie (phase 2)

Ingredients

* 1 ww pie shell, baked
* 1 pkg sugar-free vanilla pudding (cooked type)(large box)
* 1 pkg sugar-free strawberry gelatin (large box)
* 2 1/2 cups cold water
* 1 qt fresh strawberries, washed and hulled


Instructions

* In a saucepan, mix dry pudding and gelatin with water. Stir over medium heat until mixture comes to a boil. Remove from heat. Cool until slightly thickened.
* Arrange small whole or large sliced strawberries in pie shell. Pour cooled mixture over berries. Refrigerate until set.
* Serve with whipped topping, if desired. Add a whole strawberry with stem for garnish.

makes 8 servings

Edited by: KIERAE at: 11/25/2007 (12:32)
I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
11/12/07 5:11 P

My SparkPage
Send Private Message
Reply
Guilt-Free Sugar-Free Frozen Peanut Butter Cups.

Prepare 1 pkg Jello Sugar-free Chocolate pudding according to pkg directions. Arrange 24 silicone mini muffin liners (or a silicone mini-muffin pan). Full each section/liner 1/2 full of pudding. Add 1/2 tsp Peanut Butter (no added salt/sugar) each and top with remaining pudding. Freeze at least a few hrs. Yummy! It made 24! I use the silicone because you can easily pop them out when finished. They melt fast so I don't know if metal would work and paper liners would stick....

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
11/12/07 5:10 P

My SparkPage
Send Private Message
Reply
Orange Cream Cake (Creamsicle cake), P2 because of pudding

Cake base:
4 large eggs
1 14.5 - 15 oz. can Great Northern or Cannelini beans, drained and rinsed
1 tsp. baking powder
scant 3/4 c. bulk Splenda
2 T. canola oil
3/4 tsp. orange extract (I used pure orange extract)
1/2 tsp. vanilla
(I added some freshly grated nutmeg)

Blend all ingredients in a blender until well blended. Spray an 8 x 8 cake pan (could also use a pie plate); bake cake at 350 for about 25 min. Remove cake and immediately using a meat fork, poke holes all over the top of the cake. Let cool.

Rest of the Ingredients:
1 sm. pkg. sugar-free orange gelatin (divided in half--about 2 tsp. of dry mix is half))
1 sm. pkg. sugar-free vanilla (or cheesecake) pudding
1 c. milk
8 oz. Cool Whip

Stir half of the package of sf jello into 1/2 c. hot water until dissolved. Let cool a little, like 5 min.. Slowly pour over cake trying to get it to soak into the holes. Refrigerate while you make the pudding mixture.

Mix remaining 1/2 pkg. jello into the pkg of pudding mix. Beat in the 1 c. milk, beating well. Fold in 3/4 of the Cool Whip. Spread this mixture on top of the cake. Top with a thin layer of remaining Cool Whip. Chill

Note: you could make this with any flavor jello.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,671)
Fitness Minutes: (194,382)
Posts: 39,363
11/12/07 5:10 P

My SparkPage
Send Private Message
Reply
Basic Sweet Version Muffin recipe:

1 can Great Northern or cannelini beans, drained, rinsed well, drained
4 large eggs
1 tsp. baking powder
pinch salt
flavors of your choice (spices or extracts) See below
1/2 tsp. vanilla
2 T. oil
scant 3/4 c. Splenda

Combine all ingredients in the blender (suggested order--2 eggs, beans, rest of ingredients and last 2 eggs) and process until smooth. Pour into muffin tin; bake at 375 for about 25-30 min. or until toothpick inserted comes out clean. It may depend upon the size of your muffin tin and also the kind (glass, nonstick, stainless etc). Sometimes it may take 35-40 min. It makes about 7 muffins.

My notes: I usually make two batches with two different flavors so that I fill up a muffin pan. I use maybe 2 custard dishes to use up the remaining batter.

Flavor Variations: add these in the middle of the mixture in the blender

Cinnamon Spice Muffin:
1 tsp. cinnamon or pie spice mix
fresh ground nutmeg (we love it)
chopped walnuts (stir in after blending)
(could add some dried apple chopped up)

"Mock" Lemon Poppy Seed Muffin
1-2 packets True Lemon (new dried packets of real lemon juice/see below)
1/2 tsp. lemon extract
some freshly grated lemon peel (maybe 1 T.)
1 tsp. poppy seeds (stir in after blending)

What is True Lemon? It is real lemon juice dried and powdered. You can find it in a box near the lemon juice in the stores. It is in a yellow box and has packets of real lemon. Now they also make True Lime.

Banana Nut Muffin
1 tsp. banana extract
1/4 - 1/2 tsp. vanilla
freshly grated nutmeg (1/2 tsp.?)
chopped pecans or walnuts (stir in after blending)

Orange Apricot/Cranberry Muffin
1 tsp. orange extract
about 1 T. grated orange rind
few grinds of freshly grated nutmeg
1 tsp. vanilla
cut up slivered almonds (stir in after blending)
a few chopped dried apricots, cranberries or cherries

Raspberry Almond Muffins
1 tsp. McCormick raspberry extract (new in stores)
1/2 tsp. almond extract
few grinds of freshly grated nutmeg
1 tsp. vanilla
cut up slivered almonds (stir in after blending)
a few chopped dried cranberries or cherries

Chocolate Almond: almond extract and a little cocoa powder, almond slivers, (mini chocolate chips)
Pina Colada: coconut extract, pineapple extract, coconut (I use unsweetened) and pecans
Butter Rum: rum extract, butter extract, pecans (mini chocolate chips)
Chocolate Peppermint: peppermint extract, cocoa powder and walnuts (mini chocolate chips)
Orange Pineapple: orange extract, pineapple extract
Cinnamon Anise: anise extract and cinnamon spice (like a biscotti)
Lemon Ginger: follow cake directions below and add some chopped crystallized ginger
Caramel: my new extract flavor. maybe add pecans and mini chips

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.0 
 
0
5.5
11
16.5
22
Page: 1 of (1)   1

Report Innappropriate Post

Other South Beach Diet (Lifestyle!) South Beach Recipes Posts

Topics: Last Post:
Sides/dips/misc recipes 1/27/2014 3:29:55 PM
Salad Recipes 6/24/2013 1:01:25 PM
Pasta type recipes 12/29/2013 2:54:43 PM
Butter 9/19/2013 4:51:29 PM
Fish/Seafood Recipes 1/27/2014 3:39:54 PM

Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=2362x318x10036693

Review our Community Guidelines