Author: Sorting Last Post on Top ↓ Message:
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
12/19/07 5:52 P

My SparkPage
Send Private Message
Reply
Sugar Free Fudge

1/4 c. diet margarine
2 oz. unsweetened chocolate
24 packets Equal sweetener
1 tsp. vanilla extract
1 (8 oz.) pkg. cream cheese (softened
Optional: 1/2 c. chopped nuts

Melt margarine over low heat. Add chocolate and stir just until melted. Remove from heat and stir in sweetener and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in the nuts (optional). Spread mixture in a lightly greased 8 inch square pan. Refrigerate until firm. Cut into 1 inch squares. Store in refrigerator.

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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
12/10/07 12:31 P

My SparkPage
Send Private Message
Reply
From Daily Dish:

Holiday Food Makeover: Eggnog

You can start enjoying this traditional holiday drink in Phase 1 of the South Beach Diet. This version uses artificial sweetener in place of sugar and replaces the full-fat dairy products with their low-fat counterparts. It also calls for an egg substitute rather than raw eggs because of the risk of salmonella poisoning.

South Beach Diet Eggnog
1 1/2 cups egg substitute
2 tablespoons artificial sweetener
2 tablespoons vanilla
2 (12-ounce) cans evaporated skim milk
3 cups fat-free half-and-half
1 tablespoon brandy extract
Nutmeg

1. Pour 1 1/2 cups egg substitute into a bowl. Add artificial sweetener and mix on medium speed until light and fluffy. Gradually blend in vanilla, evaporated skim milk, fat-free half-and-half, and brandy extract.
2. Chill for 24 hours to allow flavors to blend. To serve, stir well and sprinkle with nutmeg.

This recipe should yield six servings.

Nutritional Information:
181 calories
0 g fat
3 g cholesterol
22 g carbohydrate
15 g protein
0 g fiber
299 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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
12/7/07 4:11 P

My SparkPage
Send Private Message
Reply
Sweet Potato and Zucchini Latkes (Phases 2 and 3)

Makes 24 latkes (12 servings)

These lacy latkes are delicate, so don't press down too hard on them once they're in the pan.

Make-ahead tip: The latkes can be made up to 6 hours in advance and kept covered at room temperature. Reheat on a baking sheet (preferably dark-bottomed) at 375°F until warmed through, about 5 minutes.

Prep time: 10 minutes
Start to finish: 10 minutes

Ingredients
1 medium zucchini (1/2 pound), ends trimmed
1 large sweet potato (3/4 pound), peeled
1/4 cup minced onion
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons canola oil
Unsweetened applesauce (optional)

Instructions
1. Slice zucchini lengthwise and remove seeds. Coarsely grate zucchini and potato in a food processor or with a hand grater; transfer to a medium bowl. Add onion, egg, salt, and pepper; stir to combine.
2. Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Working with half the mixture at a time, add zucchini-potato mixture by heaping tablespoons to skillet, gently flattening with the back of the spoon as you go. Cook until the edges are golden, 1 to 2 minutes, then flip and cook until bottom is golden, about 1 minute more (adjust heat if necessary to prevent burning). Drain on paper towels. Repeat with remaining 1 1/2 tablespoons oil and remaining zucchini mixture. Serve latkes hot with applesauce on the side, if desired.

Nutritional Information:
100 calories
2 g total fat (0 g sat)
20 g carbohydrate
4 g protein
4 g fiber
220 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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
12/6/07 9:26 P

My SparkPage
Send Private Message
Reply
Sugar-Free Eggnog


4 eggs, separated (can use egg beaters)
1/3 cup plus 2 tablespoons granular (bulk packaged) Splenda, divided
Pinch salt
2 cups ff half and half
1 cup eggnog flavor or rum flavor sugar-free syrup (such as Da Vinci)
1 cup water
1 teaspoon vanilla extract
2 teaspoons rum extract
Whipped cream (sweetened with Splenda) (optional)*
Freshly ground nutmeg

Beat the egg yolks in a medium heavy saucepan. Add the 1/3 cup Splenda and salt, and mix well. Stir in the fat free half and half, syrup, and water and mix well. Cook over medium heat, stirring constantly, until the mixture thickens and reaches 160 degrees.



Remove from the heat and add the extracts. Cool to room temperature. Beat the egg whites with the remaining 2 tablespoons Splenda until soft peaks form. Fold the eggs whites into the egg yolk mixture, and chill for at least three hours. Serve in cups with the whipped cream (if using) and nutmeg.

Makes 8 servings. Preparation Time: 15 minutes; Cooking Time: 10 minutes; Chilling Time: 3 hours; Total Time: 3 hours, 25 minutes.



*Whipped cream has saturated fat, so you can omit this if desired.

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

Sugar-Free Eggnog 2

An eggnog recipe that tastes great. Pudding may sound strange, but believe me the final product is awesome. Prep Time: approx. 15 Minutes. Ready in: approx. 12 Hours 15 Minutes. Makes 10 servings.


4 cups skim milk, divided
1 (1 ounce) package instant sugar-free vanilla pudding mix
1 cup egg substitute

1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg



In a medium bowl combine 2 cups milk and pudding mixture; stir well until thickened.


To the pudding add remaining 2 cups milk and egg substitute; mix well. Stir in vanilla extract, salt and nutmeg until well blended and coats a spoon. Refrigerate overnight.

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

Sugar Free EggNog (Diabetic)
Ingredients

* 1 qt. skim or 1 percent low fat milk
* 1 cup fat free egg substitute
* 3 Tbsp. sugar free instant vanilla pudding mix
* 6 packets Splenda or sweetener of your choice
* 2-3 tsp. vanilla extract
* 1/2 tsp. ground nutmeg

Directions

Place in a blender and blend for 30-60 seconds or till smooth. Chill for several hours. Shake or stir eggnog well to blend. Serve in glasses or mugs.

Calories: 61, 0.3 g. fat, 5.2 g. protein, 4 mg. cholesterol and 142 g. sodium, per 1/2 cup 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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
ELLE4308's Photo ELLE4308 Posts: 833
12/6/07 8:58 P

My SparkPage
Send Private Message
Reply
Does anyone have a recipe for Sugar Free Eggnog using Davinci sf eggnog syrup?

Check out my blog!

kitchenminions.com


 Pounds lost: 0.0 
 
0
35.5
71
106.5
142
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/21/07 9:56 A

My SparkPage
Send Private Message
Reply
From SB Daily Dish:

Wild Rice, Dried Cranberry, and Walnut Stuffing

Serves 8

Description
Be sure to use cranberries without added sugar, available at natural food stores. Tip: Leeks can be gritty. The easiest way to clean them is to trim off the root end, then thinly slice. Put slices in a colander and run cold water over them, separating layers with your fingers to wash away any hidden dirt.

Ingredients
4 cups reduced-sodium
chicken broth
2 cups wild rice, rinsed
1 Tbsp olive oil
2 medium leeks, trimmed, thinly
sliced and cleaned
2 large celery stalks, thinly sliced
1 cup chopped walnuts
1 cup (4 oz) dried cranberries
(unsweetened)
5 tsp chopped fresh sage
Salt and black pepper

Instructions
1. Place broth in medium heavy saucepan; bring to a boil over high heat. Stir in rice; cover and reduce heat to low. Cook 45 minutes or until the rice is tender and liquid has absorbed.
2. Meanwhile, warm oil in large heavy skillet over medium heat.
Add leeks and celery; cook 10 minutes, until softened, stirring. Transfer to large bowl.
3. Stir rice into bowl with vegetables. Add walnuts, cranberries, sage, salt, and pepper.
4. Use mixture to stuff turkey. Alternatively, coat a large casserole dish with nonstick cooking spray; add stuffing and an additional 1/4 cup broth. Bake in preheated 350°F oven for about 20 minutes.

Make-ahead tip: Stuffing can be made 1 day ahead, through step 3. Cover and refrigerate. Let come to room temperature before continuing with recipe.

Nutritional Information:
336 calories
13 g total fat (1 g sat)
86 mg cholesterol
48 g carbohydrate
11 g protein
5 g fiber
13 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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/20/07 2:43 P

My SparkPage
Send Private Message
Reply
Representation from the vegan crew:

Recipe courtesy of:
Fatfree Vegan Kitchen

Quinoa and Red Lentil Cutlets

1/2 cup quinoa, rinsed several times and drained
3/4 cup red lentils, rinsed
1/2 medium onion, minced
3-4 cloves garlic, minced or pressed
1/2 teaspoon rosemary, crushed
1/4 teaspoon black pepper, freshly ground
1 teaspoon poultry seasoning (or 1/2 tsp. rubbed sage, 1/2 tsp. ground thyme)
1 teaspoon thyme
1 tablespoon nutritional yeast
1/2 teaspoon celery salt
1 teaspoon salt
1 teaspoon smoked paprika
3/4 cup vital wheat gluten

Cook the quinoa and lentils in about 4 cups of water until lentils are tender, about 20 minutes. Remove from heat and allow to cool slightly.

Preheat the oven to 350F. Lightly oil a baking sheet.

After the quinoa/lentil mixture has cooled enough so that you can handle it easily, drain the excess water and pour the mixture into a large bowl. Add all the remaining ingredients except the gluten and stir well. Mix in the gluten and then use your hands to gently knead the dough for about 5 minutes, to develop the gluten.

Divide the dough in half; then divide each half in half. Then divide each piece in half again until you have 8 pieces. Flatten them so that they're about 1/2-3/4-inch thick and shape them into rectangles. Put them on the baking sheet and bake for 20 minutes. Turn each one over and bake for another 10-15 minutes, but be careful not to overcook or they will be dry. Serve hot with your choice of gravy.

Makes 8 cutlets. Each provides: 181 Calories (kcal); 1g Total Fat; (4% calories from fat); 22g Protein; 24g Carbohydrate; 0mg Cholesterol; 370mg Sodium; 8g Fiber.

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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/20/07 10:35 A

My SparkPage
Send Private Message
Reply
Beachy Green Bean Casserole

Per Dana Carpender.

Green Bean Casserole

1 16 oz bag frozen green beans, french cut.
8 oz Bertolli Portobello Mushroom Pasta Sauce (12 carbs)
1/4 medium onion sliced very thin
Soy Sauce
S & P to taste

Open gren beans and dump the entire bag, still frozen, into a greased 2 quart casserole dish. Add pasta sauce, a few dashes of soy sauce and the thin sliced onions. Mix this altogether. Add S & P if desired.

Bake for approx 25 to 30 min at 350. Serves 4 to 6


****I think I'd fry the onions first in some spray oil just to crisp them a little.

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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/19/07 7:39 P

My SparkPage
Send Private Message
Reply
Low Carb Pecan Pie
Desserts Low Carb Dessert
Submitted by JNORMAN1969
55 Minutes to Prepare and Cook

Ingredients

12 oz Vermount Sugar Free Syrup
1 cup Splenda
3 Large Eggs
1 tsp Vanilla Extract
2 cups Chopped Pecans
2 tbls butter

Directions
Crust
Take 1 cup pecans grind up in food proccesor and mix in with 2 tbls melted butter, press this into a glass pie plate. Stick in freezer to firm up.
Filling
Rough chop the remianing cup of pecans and mix in with the remaining ingredients, mix and blend well, pour into the pie crust and bake at 350 for 45 minutes of until the pie gets firm.

Number of Servings: 8

Recipe submitted by SparkPeople user JNORMAN1969.
Number of Servings: 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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/19/07 6:47 P

My SparkPage
Send Private Message
Reply
Roasted Brussels Sprouts Recipe with Balsamic, Parmesan, and Pine Nuts
(Makes 3-4 servings, recipe created by Kalyn with inspiration from Fine Cooking Magazine on roasting vegetables, November 2007.)

1 lb. brussels sprouts, trimmed and cut into quarters
2 T olive oil
1 T balsamic vinegar
1 1/2 T Parmesan cheese (preferably fresh grated)
1 T pine nuts (preferably toasted, could substitute other nuts of your choice)

Preheat oven to 450 F. Trim brussels sprouts, remove any discolored leaves, and cut into quarters (or halves if they are small.) Put sprouts in mixing bowl and toss with olive oil and balsamic vinegar.

Cover roasting pan with foil if desired, and spray with non-stick spray if needed. Arrange sprouts in a single layer on roasting pan, and roast 20 minutes, turning occasionally, or until sprouts are slightly crisp and golden brown on the edges.

When sprouts are nearly done, toast pine nuts in a dry pan about 2-3 minutes, until barely starting to brown. (Be careful, they can go from lightly brown to overdone quite quickly.) Put cooked sprouts back into mixing bowl and toss with parmesan cheese. Arrange on serving plate and sprinkle with pine nuts. Serve hot.

South Beach Suggestions:
Although this recipe is not that low in fat, olive oil and nuts are both considered a "good fat" for South Beach, so this is a good side dish for any phase of the South Beach Diet. I would serve it with other menu options that are low in fat.


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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/18/07 12:41 P

My SparkPage
Send Private Message
Reply
SB Daily Dish:

Pumpkin Pie

Description

Nothing completes Thanksgiving like pumpkin pie. Redolent with spices, this warm, creamy treat is enhanced with a delightfully crispy, light crust that tastes deceivingly buttery, though no butter is used. Whipped topping and chocolate shavings make a gorgeous and irresistible garnish, if desired.

Tip: Pie filling can be made up to 1 day in advance and refrigerated in a covered container until needed. Whisk well before filling pie shell.

Makes 8 servings

PREP TIME: 20 minutes
COOK TIME: 1 hour

Ingredients
6 (9x14-inch) sheets whole-wheat phyllo dough, thawed
1/3 cup granular sugar substitute
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 (15-ounce) can pumpkin puree
4 large egg whites
1 large egg yolk
1 (12-ounce) can 2% evaporated milk
2 tablespoons sugar-free maple syrup
2 teaspoons vanilla extract
Light or fat-free whipped topping (optional)
Bittersweet chocolate for shavings (optional)

Instructions
1. Position rack in middle of oven and heat oven to 350°F. Stack phyllo sheets on plastic wrap or wax paper; cover with a barely damp towel to prevent sheets from drying out.
2. Lightly coat a 9-inch pie plate with cooking spray. Lay 1 phyllo sheet in the pie plate. Coat sheet with cooking spray, making sure to spray edges. Repeat with remaining sheets, rotating each slightly in the pan to form a circle. Fold and crimp edges.
3. Place a piece of parchment or wax paper on top of crust. Weigh crust down with pie weights or dried beans and bake until edges are lightly golden, about 10 minutes. While crust is baking, combine sugar substitute, cinnamon, ginger, salt, cloves, and nutmeg in a medium bowl.
4. In a large bowl, with an electric mixer at medium speed, beat pumpkin puree, egg whites, and egg yolk until well blended. Slowly add milk, maple syrup, and vanilla, beating until blended. Add spice mixture and blend well.
5. Remove crust from oven, and remove pie weights. Pour filling into crust and bake until tester inserted in the center comes out clean, 45 to 50 minutes. Remove pie from oven and cool at room temperature to set. Just before serving, top each slice of pie with 1 to 2 tablespoons whipped topping and chocolate shavings, if desired.

Nutritional Information:
130 calories
2.5 total fat (1 g sat)
19 g carbohydrate
7 g protein
2 g fiber
300 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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/18/07 12:36 P

My SparkPage
Send Private Message
Reply
From Kalyn:

South Beach Diet Friendly Whole Wheat and Mushroom Stuffing with Sage and Thyme
(Makes 5-6 servings, recipe adapted from Williams-Sonoma Holiday Entertaining.)

6 cups 100% whole wheat bread cubes (about 1/2 large loaf of bread, cut into cubes)
1/2 lb. mushrooms, finely chopped (I used Crimini mushrooms, also called Baby Bella)
1 onion chopped in small dice
1 cup chopped celery
2 T olive oil (or more, depending on your pan)
2 T fresh sage, chopped small (if you only have dried sage, use 1 T)
salt and fresh ground black pepper to taste
2 cups chicken stock, simmered to reduce to 1 1/2 cups
2 tsp. fresh thyme (or use 1 tsp. dried thyme)
1 tsp. Turkey soup base (optional but recommended)
1 T butter

Preheat oven to 350 F. Cut bread into cubes about 1/2 inch square, arrange on cookie sheet and toast in oven about 30 minutes, or until bread is dry and slightly browned.

Place 2 cups chicken stock in small saucepan with Turkey soup base and thyme and let simmer while you chop mushrooms, onions, and celery until reduced to 1 1/2 cups.

Chops mushrooms, onions, and celery. Put small amount of olive oil in large non-stick frying pan and saute mushrooms, until liquid has evaporated and mushrooms are starting to brown. Put mushrooms into large mixing bowl and add a bit more olive oil to pan, then add onions and celery and saute about 3 minutes, stirring a few times. Add chopped sage and saute 2-3 minutes more, until vegetables are starting to slightly brown. Put onion-celery mixture in mixing bowl with mushrooms.

Add bread cubes to mixing bowl. Season stuffing mixture with salt and fresh ground black pepper. Add the tablespoon of butter to hot stock and stir until melted, then gently stir stock into bread and vegetable mixture. (Depending on how moist you prefer your stuffing, you might not want to use all the stock.)

Put stuffing into metal or crockery baking dish which has been sprayed with non-stick spray and cover with foil. I baked covered about 20 minutes, then uncovered and baked about 20 minutes more. Whether or not to cover the stuffing is entirely up to you, but I would reduce the cooking time a little if you're cooking it uncovered. Serve hot, with plenty of turkey (and probably a bit of gravy, after all it's Thanksgiving!)


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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
RHALES199's Photo RHALES199 SparkPoints: (27,184)
Fitness Minutes: (9,106)
Posts: 7,246
11/17/07 2:49 P

My SparkPage
Send Private Message
Reply
Cranberry Relish– DeePG911
1 cup sugar substitute (recommended: Splenda)
1 cup water
12 ounces fresh or frozen cranberries
1 teaspoon orange zest
Combine sugar substitute and water in a saucepan and bring to a boil. Add cranberries and orange zest and bring back to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat, cool, cover and refrigerate until ready to serve. Nutritional Analysis per Serving Calories: 31 Total Fat: 0 Saturated Fat: 0 Carbohydrates 8 Fiber: 2

Pumpkin dip
1 can Pumpkin
1 8oz pkg lite or ff cream cheese
about 1/2 c splenda
pumpkin pie spice and cinnamon to taste.

Mix with blender and eat!

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
RHALES199's Photo RHALES199 SparkPoints: (27,184)
Fitness Minutes: (9,106)
Posts: 7,246
11/17/07 2:47 P

My SparkPage
Send Private Message
Reply
Eggnog pudding (because I loved Eggnog shakes at Culvers and DQ)
In bowl combine: abt 2-3 T. Davinci sugar-free Eggnog syrup & then enough skim milk to measure 2 C. Add sm. box instant SF vanilla pudding mix, abt 1/2 tsp. cinnamon, & 1/4 tsp. nutmeg & beat 2 min according to pkg directions. Fold in about 1/2 or 2/3 cup Light Cool Whip

Eggnog Shake© Found this on ThinThin.com Serves 4 for about 135 calories each. Ingredients for this yummy Diet Shake:
4 cups of ice cold skimmed milk
1 small box of fat free/sugar free vanilla pudding
1-3 ice cubes
1-4 packets of Splenda or Equal if extra sweetness is desired
˝ - 1 teaspoon of ground nutmeg
8 Tablespoons of whipped topping
Blend all ingredients except topping until thick. Pour into chilled glasses. Garnish with topping and sprinkle with nutmeg.

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
RHALES199's Photo RHALES199 SparkPoints: (27,184)
Fitness Minutes: (9,106)
Posts: 7,246
11/17/07 2:46 P

My SparkPage
Send Private Message
Reply
White Chocolate Eggnog, P2 (may have come from Light & Tasty or Kraft's magazine, but I am not sure)
1 quart fat-free milk (4 c.)
1 pkg. (4 serving size) Jello Sugar-free White Chocolate pudding mix
1 12 oz. can fat-free evaporated milk
2 tsp. rum extract
1/8 tsp. ground nutmeg
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes. Add remaining ingredients; mix well. Serve immediately. If made ahead: since the eggnog will thicken when chilled, stir it with a wire whisk for about 1 minute before serving. Note: you can add more milk for a thinner texture.

Holiday Eggnog, P2 [kraftfoods.com]
7 cups fat free milk, divided
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 cup low-fat evaporated milk
2 tsp. rum extract
POUR 2 cups of the milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Add remaining 5 cups milk, evaporated milk and extract; mix well. REFRIGERATE until ready to serve.

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
NPILBEAM's Photo NPILBEAM Posts: 623
11/17/07 1:40 P

My SparkPage
Send Private Message
Reply
Nut crust

Preheat oven to 325

1 egg white
1C almond flour or meal (see previous recipe)
1/4C Splenda
1/8t salt
2T Olivio spread melted

Spray pie pan with vegetable spray

In a medium bowl whisk the egg white with a fork until forthy and add the remaining crust ingredients. Mix well until blended and doughlike

Place the dough in the center of the pie pan and cover loosely with plastic wrap. Press down through the plastic to spread the dough evenly to cover the entire inside of the pan. Make sure to coat the sides all the way to the top.

Bake for about 25 to 20 minutes or until firm if using for a cold or no cook pie

Bake with your favorite filling otherwise.

Superman is what I can do...Clark is who I am.
Maryann, E. Petersburg, PA

FINALLY REACHED GOAL!!!! December 29, 2007 after 725 days, 609,000 calories and 174lb!!!


 Pounds lost: 185.0 
 
0
46.75
93.5
140.25
187
NPILBEAM's Photo NPILBEAM Posts: 623
11/17/07 1:33 P

My SparkPage
Send Private Message
Reply
Here is my favorite pumpkin bread recipe. I make this and cut it into 12 alices which freeze beautifully. Then I have something to pull out of the freezer in the morning which I either heat in the micro or grill and have with sugar-free marmalade or jam.

2 1/2C Almond flour**
1 1/2C Splenda. You can adjust the amount to your liking. I use about 3/4C most of the time because I don't like it as sweet.
1 1/2t baking powder
1 1/2t pumpkin pie spice
1/4t salt
7 large eggs. You may sub out egg whites or Eggbeaters in place of the eggs.
1 1/2C pumpkin puree (not pumpkin pie mix)
1 1/2t vanilla

Preheat oven to 300
Heavily spray a 9x5 loaf pan with vegetable spray or use a strip of baking pachment to line the sides and bottom.

In a bowl whisk together the almond flour, Splenda, baking powder, pumpkin pie spice, and salt.

In another bowl beat the eggs and then whisk in the pumpkin and vanilla. Combine the wet and dry ingredients and stir until combined.

Pour the batter into the prepared pan. Bake until golden and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Cut into 6 thick slices and then cut those in half, or 12 thinner slices.

** You can either buy commercial almond flour or another name is almond meal or make your own by placing 8-10 ounches of raw almonds in a food processor and processing until finely ground. I've used raw and roasted almonds which are both great but the taste with the roasted is a little different and also the color is darker.

180 calories
8 net carbs
4gms fiber
7gms protein

From the EATING STELLA STYLE cookbook by George Stella.

Superman is what I can do...Clark is who I am.
Maryann, E. Petersburg, PA

FINALLY REACHED GOAL!!!! December 29, 2007 after 725 days, 609,000 calories and 174lb!!!


 Pounds lost: 185.0 
 
0
46.75
93.5
140.25
187
NPILBEAM's Photo NPILBEAM Posts: 623
11/17/07 1:20 P

My SparkPage
Send Private Message
Reply
While we are on the subject of Cheesecake...

Here is my recipe. I make it crustless and it's about 218 calories per serving. The cake serves 12.

24 ounces Nufchatel cheese, softened
1/2C low fat sour cream
1C extra fine low fat Ricotta (process in a food processor for 1 minutes or beat well)
1 1/2 C Splenda
1/3 C low fat half and half (I use Land O'Lakes)
1T vanilla
1T fresh lemon juice
2 large eggs
3 large egg yolks

Preheat oven to 400. Spray an 8" springform pan with cooking spray or line the bottom with baking parchment.

Make a water bath by pouring 1 inch of water into a shallow roasting pan big enough to fit the cake pan and place it on the center rack of the oven to heat.

With an electric mixer on low beat the cream cheese, ricotta, sour cream, and Splenda for about one minute until well blended.

In a separate bowl whisk the half and half, vanilla, lemon juice, eggs and egg yolks until blended.

On medium slowly pour the egg mixture into the cheese mixture. Beat until just blended, scraping down the bowl occasionally. Do not overbeat.

Pour the batter into the prepared pan and place in the heated water bath. Bake for 15 minutes, then lower the oven temp to 275. Continue to bake for 90 minutes until the top is light golden brown and the cake is pulling away from the sides of the pan. Turn the oven off and leave the cake in the oven to cool for 3 hours. Then refrigerate for at least 3 hours. Obviously this is NOT a fast food!

Serve plain, with berries, or a light whipped topping.

Superman is what I can do...Clark is who I am.
Maryann, E. Petersburg, PA

FINALLY REACHED GOAL!!!! December 29, 2007 after 725 days, 609,000 calories and 174lb!!!


 Pounds lost: 185.0 
 
0
46.75
93.5
140.25
187
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/17/07 10:28 A

My SparkPage
Send Private Message
Reply
From SBD Parties & Holidays Cookbook:

Savory Chedder Cheese Biscuits
Prep time: 15 min
Cook Time: 20 min

2 1/2 cups whole grain pastry flour
1 tbsp baking powder
1/4 tsp baking soda
1 1/2 tsp dried thyme
1/2 tsp freshly ground black pepper
1/4 tsp salt
1/4 cup plus 2 tbsp chilled trans fat free margarine, cut into bits
12 ounces reduced fat chedder cheese, shredded (3 cups)
1 1/3 cup fat free milk

Heat oven to 400F. Lightly coat 2 baking sheets with cooking spray.
Whisk together flour, baking powder, baking soda, thyme, pepper, and salt in a large bowl. Add margarine and using a pastry cutter or 2 knives, blend until mixture resembles coarse meal. Add cheese and toss to coat. Slowly stir in milk and mix to just combine.
Drop dough by 1/4 cupfuls onto baking sheet, about 2 inches apart. Bake until edges and tops are golden, 14-16 minutes. Serve warm or at room temperature.

Makes 20 biscuits

Nutrition at a glance:
per biscuit: 140 cal, 7g fat, 3.5g sat fat, 7 g protein, 14g carb, 2g fiber, 150mg sodium

Biscuits can be frozen for up to 1 month. Defrost and bring to room temperature before heating in a warm oven.
________________________

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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/17/07 10:28 A

My SparkPage
Send Private Message
Reply
You know when I do turkey's now, I substitute olive oil for the butter and since I don't stuff turkey's, I stuff into them sliced citrus fruits, garlic, onions. The citrus really gives the turkey flavor. I usually end up making a couple turkey's so I will do a more traditional one for thanksgiving and then I do the citrus infused ones for the others (my son gets all bent when I vary from "tradition" on my recipes on the actual holiday meal..lol.

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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
MIDLIGHT21's Photo MIDLIGHT21 Posts: 747
11/16/07 6:13 P

My SparkPage
Send Private Message
Reply
Perfect Turkey - P2 ?

SUBMITTED BY: Shelly White on Allrecipes.com

NGREDIENTS

* 1 (18 pound) whole turkey, neck and giblets removed
* 2 cups kosher salt
* 1/2 cup butter, melted
* 2 large onions, peeled and chopped
* 4 carrots, peeled and chopped
* 4 stalks celery, chopped
* 2 sprigs fresh thyme
* 1 bay leaf
* 1 cup dry white wine

DIRECTIONS

1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.

2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.

4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.


~*~ 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 6:09 P

My SparkPage
Send Private Message
Reply
Individual Pumpkin Souffles

SUBMITTED BY: The South Beach Diet Online on Allrecipes.com

INGREDIENTS

* 2 whole eggs
* 2 egg whites
* 1 1/4 cups canned pumpkin
* 1/4 cup fructose or sucralose
* pinch salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground allspice
* 1/2 teaspoon nutmeg
* 1 1/4 cups evaporated skim milk
* 1/2 tablespoon vanilla extract
* Fat-free whipped topping (optional)

DIRECTIONS

1. Preheat oven to 300 degrees F. Lightly spray 8 4-ounce ramekins with nonstick spray.

2. In a medium bowl, lightly beat eggs and egg whites. Add the pumpkin and mix well. Blend in the fructose or sucralose, salt, cinnamon, evaporated milk, and vanilla. Fill each ramekin with 1/2 cup mixture. Place the ramekins in a baking dish and add enough warm water to come 2/3 of the way up the cups.

3. Bake 40 minutes or until knife inserted in center of custard comes out clean. Remove from oven. Serve warm or room temperature and top with fat-free whipped topping, if desired.

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


 Pounds lost: 28.0 
 
0
29
58
87
116
SMOKEY1337's Photo SMOKEY1337 Posts: 60
11/16/07 3:35 P

My SparkPage
Send Private Message
Reply
That's probably the route I'll go. Thanks again!

~Lee



 
0
29
58
87
116
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/16/07 2:46 P

My SparkPage
Send Private Message
Reply
Technically pumpkin is a hard squash and it is phase 2 so that kind of eliminates most of these dessert ones. Now if you wanted to "cheat" but not horribly - make the basic pumpkin pie without the crust. Anything with pudding or a crust involving flour/grains is phase 2. Crusts made out of nuts is okay though!

The Orange Dream Cheesecake would be fine for phase 1 if you do the nut crust.

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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
SMOKEY1337's Photo SMOKEY1337 Posts: 60
11/16/07 2:42 P

My SparkPage
Send Private Message
Reply
Meh, Thanksgiving falls just a few days short of when I start phase 2. Oh well.

~Lee



 
146
143.25
140.5
137.75
135
MIDLIGHT21's Photo MIDLIGHT21 Posts: 747
11/16/07 2:35 P

My SparkPage
Send Private Message
Reply
Yes, they are all phase 2 Smokey. Pumpkin is a phase 2 food.

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


 Pounds lost: 28.0 
 
0
29
58
87
116
SMOKEY1337's Photo SMOKEY1337 Posts: 60
11/16/07 2:22 P

My SparkPage
Send Private Message
Reply
The various pumpkin pie type desserts look awesome but I'm guessing they are all phase 2...?

~Lee



 
0
29
58
87
116
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/16/07 12:41 P

My SparkPage
Send Private Message
Reply
Surprise South Beach Diet Mashed Potatoes (Phase 1)from the Daily Dish:

Serves 2

Ingredients
2 cups cauliflower florets
1/2 ounce butter-flavored spray
1/2 ounce fat-free half-and-half
Pinch salt
Pinch freshly ground black pepper

Instructions
Steam or microwave the cauliflower until soft. Puree in a food processor, adding the butter spray and the half-and-half to taste. Season with salt and pepper.

Nutritional Information:
81 calories
6 g total fat (2 g sat)
4 mg cholesterol
5 g carbohydrate
2 g protein
3 g fiber
82 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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
MIDLIGHT21's Photo MIDLIGHT21 Posts: 747
11/16/07 12:27 A

My SparkPage
Send Private Message
Reply
NPILBEAM, do you have more beachy cheesecake recipes to share? I know I'm going to try out making a pumpkin cheesecake but I'd looooove to have more than that! I love cheesecake!

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


 Pounds lost: 28.0 
 
0
29
58
87
116
NPILBEAM's Photo NPILBEAM Posts: 623
11/15/07 11:10 P

My SparkPage
Send Private Message
Reply
The holiday recipes look great, Kierae. I've been making low carb cheesecake for a couple of years and usually bring it to parties. What I've also done though is use low or no fat cheeses. The egg and the sweetner manage to counteract the usually bland taste because of the lack of fat.

Another trick is to cook with almond meal whenever possible. You don't get the height of white flour but it does add a great nutty taste and good fat to our diet. Experient with some of your favorite recipes. It's amazing how old favorites can be made SB friendly with just a few changes to ingredients.

Superman is what I can do...Clark is who I am.
Maryann, E. Petersburg, PA

FINALLY REACHED GOAL!!!! December 29, 2007 after 725 days, 609,000 calories and 174lb!!!


 Pounds lost: 185.0 
 
0
46.75
93.5
140.25
187
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/15/07 3:24 P

My SparkPage
Send Private Message
Reply
You know I bet it would be fine since the cheesecake cooks at a lower temp than a normal pie. Ironic but I just bought my first springform pan too. My mom never owned one and she always made this wonderfully decadent Chambord Cheesecake in a 13 by 9 dish...lol. I am still trying to replicate that recipe (she died a few years ago and never wrote down the recipe).

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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
MIDLIGHT21's Photo MIDLIGHT21 Posts: 747
11/15/07 2:53 P

My SparkPage
Send Private Message
Reply
Hmmm....I wonder how the pumpkin cheesecake would taste with the hungry girl crust recipe.... Kierae, with as long as the cheesecake has to bake, do you think it would turn out okay? I want a pumpkin cheesecake for Thanksgiving and I bought a set of springform pans for myself. :)

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


 Pounds lost: 28.0 
 
0
29
58
87
116
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/14/07 5:39 P

My SparkPage
Send Private Message
Reply
butternut squash with pumpkin-seed pesto Gourmet | November 2007


Makes 6 (side dish) servings

ingredients
1 (3-pound) butternut squash, peeled and cubed (1/2 inch; about 6 cups)
1/4 cup olive oil, divided
1/2 cup green (hulled) pumpkin seeds (pepitas; not toasted)
1/2 cup packed cilantro sprigs
1 1/2 teaspoons fresh lemon juice
preparation
Preheat oven to 500°F with rack in middle.

Toss butternut squash with 2 tablespoons oil and 1/2 teaspoon salt, then arrange in 1 layer in a 17- by 12- by 1-inch baking pan and roast, turning occasionally, until golden brown on edges, 20 to 25 minutes.

Meanwhile, toast pumpkin seeds in 1 tablespoon oil in a large heavy skillet over medium-high heat, stirring frequently, until seeds are puffed and beginning to brown, 2 to 4 minutes. Transfer to a large plate and cool.

Pulse cooled seeds in a food processor with cilantro, lemon juice, 1/4 teaspoon each of salt and pepper, and remaining tablespoon oil to a coarse paste (not finely ground).

Toss squash with pesto and salt and pepper to taste. Serve immediately.

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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/13/07 2:00 P

My SparkPage
Send Private Message
Reply
South Beach Diet Friendly Whole Wheat Stuffing with Sage, Italian Sausage, and Pear
(Makes 10-12 cups, recipe from The South Beach Diet Parties and Holidays Cookbook with minor adaptations by Kalyn)

1 T extra virgin olive oil, plus extra for oiling dish
4 cups 100% whole wheat bread, cut into cubes
1 pkg. sweet Turkey Italian Sausage (recipe called for one pound, but I used all 5 links, slightly over a pound)
3/4 cup low sodium chicken broth (can be canned, recipe called for 1/2 cup)
4 stalks celery, chopped small
1 medium onion, chopped small
(use more or less onion and celery as you prefer)
1 Bosc pear, chopped small (I left the skin on)
1 T chopped fresh sage (I used more, for dried rubbed sage I would still use 1 T)
1 T poultry seasoning, or less (optional, I used Penzeys)
1 large egg, beaten lightly
1/4 cup chopped fresh parsley (do not use dried parsley)
salt and pepper to taste

Preheat oven to 350 F. Cut bread into cubes, place on large cookie sheet, and toast about 25 minutes, or until barely starting to crisp. (This step is optional if you like a softer stuffing.)

While bread toasts, saute turkey sausage in 1 tsp. of olive oil, until well browned. Don't rush this step. Chop onions, celery, pears, sage, and parsley while turkey sausage browns.

Remove sausage from pen and place in large bowl. Add 2 T of chicken broth to frying pan and scrape up browned sausage bits. Then add remaining 2 tsp. olive oil , celery, and onion, and cook until softened, about 5 minutes. Add pear, sage, and poultry seasoning and cook a few minutes more.

Put toasted bread into bowl with sausage and combine. Then add sauteed vegetable-pear-sage mixture and remaining chicken broth, season with salt and pepper, and mix well. Spread stuffing evenly in lightly oiled 9" by 13" baking dish. Cover with foil and bake 20 minutes, then remove foil and bake about 20 minutes more, or until top is starting to crisp.

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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/13/07 1:57 P

My SparkPage
Send Private Message
Reply
Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese
(4-6 servings, depending on the size of your cauliflower)

1 large head cauliflower, cut into small same-size flowerets
1 tsp. minced garlic
1 T FF half and half or FF milk (if needed)
2-3 T grated parmesan cheese (depending on size of cauliflower)
2-3 T goat cheese (depending on size of cauliflower)
salt/pepper to taste

Put cauliflower in a pan with enough water to cover, and add garlic and a small amount of salt. Let cauliflower come to a boil, then lower heat and cook 20 minutes, or until cauliflower is very soft. Remove from heat and drain very well. (I let it drain nearly 5 minutes in a colander. Don't skip this step or the finished dish will be a bit watery.)

When cauliflower is well drained, put into food processor and puree, adding the half and half if needed. (Most of the time there will be enough water left on the cauliflower so you won't need it.) You could also use a small hand beater to "whip" the cauliflower as you would potatoes. I also think this would taste great mashed with a hand masher for a more coarse consistency.

Put cauliflower back into the pan you cooked it in and turn heat on very low. Add parmesan, goat cheese, and season with salt and pepper. Heat 2-3 minutes, stirring constantly so it does not stick to the bottom. Serve hot, with a little freshly grated parmesan on top 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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/13/07 10:08 A

My SparkPage
Send Private Message
Reply
Hungry Girl's Pumpkin Pie


Ingredients:

For Crust
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water
3 tbsp. Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon

For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup sugar-free maple syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Optional Topping: Cool Whip Free

Directions:
Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with all other crust ingredients. Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside. In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. (Filling may be taller than the crust -- trust us, this is okay!) Bake pie in the oven for 45 minutes (or until done!), and then remove it and allow to cool. Chill in the fridge for several hours (for best results, chill overnight). Cut into 8 slices, and if you like, top with Cool Whip before serving! MAKES 8 SERVINGS


Serving Size: 1 slice
Calories: 133
Fat: 3g
Sodium: 236mg
Carbs: 28g
Fiber: 9g
Sugars: 8g
Protein: 6g

POINTS® value 2*

Edited by: KIERAE at: 11/21/2007 (13:56)
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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/12/07 5:53 P

My SparkPage
Send Private Message
Reply
South Beach Eggnog
Provided by: The South Beach Diet - Online
"Phase 2 and 3 dieters will enjoy this delicious version of eggnog for all of the winter holiday occasions." Original recipe yield: 2 servings.

INGREDIENTS:
3/4 cup egg substitute
1 tablespoon artificial sweetener
1 tablespoon vanilla
1 (12 fluid ounce) can evaporated skim milk
1 1/2 cups fat-free half-and-half
1/2 tablespoon brandy extract
Nutmeg

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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/12/07 5:52 P

My SparkPage
Send Private Message
Reply
Whipped Sweet Potatoes Provided by: The South Beach Diet - Online
"Vitamin-rich sweet potatoes are whipped with buttermilk and spices in this satisfying side dish." Original recipe yield: 2 servings.

INGREDIENTS:
1/2 pound sweet potatoes
2 tablespoons low-fat buttermilk
1/4 tablespoon trans-free margarine
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
pinch of nutmeg
1/8 teaspoon allspice
2 tablespoons chopped pecans (optional)

DIRECTIONS:
Peel potatoes and chop into medium-sized chunks. Cover with water in large pot and boil until pieces are easily pierced with a fork. While sweet potatoes cook, toast pecans on rimmed cookie sheet. Remove sweet potatoes from water, add buttermilk, margarine, and spices and mash together. With hand mixer or immersion blender, whip potatoes until smooth. Transfer potatoes to serving dish and top with chopped pecans. Serve immediately or keep warm uncovered in a 200-degree oven.


This recipe is optimal for Phase 2 of the South Beach 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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/12/07 5:51 P

My SparkPage
Send Private Message
Reply
Bulgur Stuffing
Provided by: The South Beach Diet - Online
"This is a delicious chewy stuffing made with cracked wheat, and flavored with mushrooms, celery and onions." Original recipe yield: 2 servings.

INGREDIENTS:
1 cup chicken broth
dash of salt
3 2/3 tablespoons bulgur
2/3 teaspoon extra-virgin olive oil
1/4 cup chopped fresh mushrooms
3 tablespoons chopped celery
1 tablespoon chopped onion

DIRECTIONS:
In small saucepan, bring chicken broth and salt to boil; add bulgur. Reduce heat; cover and simmer for 20 minutes, or until broth is absorbed and bulgur is tender. In small skillet, heat olive oil. Add vegetables and saute until onion is tender but not brown. Stir in cooked bulgur.


This recipe is optimal for Phase 2 of the South Beach 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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/12/07 5:42 P

My SparkPage
Send Private Message
Reply
Turkey Sausage with Pear Stuffing

prep 20 min cook time 45min

3 tsp extra virgin olive oil, plus extra for baking dish
3/4 pound whole grain bread, cut into cubes (4 cups)
1 pound sweet italian style turkey sausage
1/2 cup low sodium chicken broth
4 celery stalks, coarsely chopped
1 medium onion, coarsely chopped
1 bosc pear, coarsely chopped (bartlett or anjou can be used)
1 tbsp chopped fresh sage
1 large egg, lightly beaten
1/4 cup chopped fresh parsley
1/4 tsp salt
1/4 tsp freshly ground black pepper

Heat oven to 350F. Lightly oil a 9 by 13in baking dish. Place bread cubes in a large bowl.

Remove sausage from the casings and break into 1/2 inch pieces. Heat 1 tsp of oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3 minutes. Transfer to the bowl with the bread cubes.

Return the skillet to the heat. Add 2 tbsp of the broth and, using a wooden spoon, scrape any browned bits of sausage from the bottom of the skillet. Add the remaining 2 tsp oil, celery, and onion; cook until softened, about 6 minutes. Add pear and sage; cook 2 minutes more.

Transfer vegetable mixture to the bowl with the bread and sausage. Add egg and stir to combine. Add remaining broth, parsley, salt, and pepper; mix well. Spread stuffing evenly in baking dish. Bake until top is crispy and stuffing is heated through, about 30 minutes.

Makes 12 cups

Nutritional
per 1/2 cup serving: 80 calories, 2g fat, 0.5g sat fat, 6g protein, 10g carb, 2g fiber, 125mg sodium.

**Can be made one day in advance; store in covered container in refrigerator. Reheat, covered, in a microwave or 325F oven before 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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/12/07 5:41 P

My SparkPage
Send Private Message
Reply
Low Carb Pumpkin Cheesecake
Adapted from 500 Low Carb Recipes

Ingredients:
1 cup toasted pecans, chopped
2 - 8 ounce packages cream cheese brought to almost room temperature
3/4 cup Splenda Granular OR 3/4 cup regular sugar OR 1/2 cup Splenda-Sugar Blend
2 teaspoons good vanilla (check bottle for no added sugar or corn syrup)
1 1/2 cups canned pumpkin (not the pie mix stuff), preferrably organic
1/2 cup sour cream
4 eggs
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg (freshly grated is best)
1/4 teaspoon ground cloves
1/4 teaspoon salt

Preparation:
Set your oven to 300 degrees with the oven rack set in the middle.
Butter the bottom and sides of a 9-inch springform pan. Set aside.
Beat the cream cheese, Splenda or sugar and vanilla in the large bowl of an electric mixer until the mixture is smooth.
With the mixer on medium speed, add the pumpkin and sour cream and mix thoroughly.
Add the eggs one at a time, beating between each addition.
Add the spices and salt and mix to blend. Set cheesecake mixture aside.
Sprinkle the toasted pecans over the bottom of the springform pan, spreading them out to completely cover the bottom**. (See my notes at the bottom of this post).
Immediately pour the batter over the nuts then tap the pan gently on your kitchen counter to settle the batter.
Bake for 1 hour plus 10 minutes, or more, until a knife placed in the center of the cheesecake comes out clean.
Remove from the oven and place on a cake rack. Allow to cool for at least 20 minutes before removing the ring from the pan.
This cake must chill in the fridge for at least 2 hours before serving.

To serve, cut into 12 equal wedges and top with a dollop of Splenda-sweetened whipped cream or a dollop of creme fraiche***.

Cook's Notes:
* I have made this cheesecake using egg substitute and it worked pretty well. But whole eggs add a richness that simply can't be beat. If you excercise portion control you'll be just fine.

** I have found, at least with my springform pan, that the combination of the butter on the bottom of the pan and the chopped pecans, toasted or not, sprinkled over to make the base for the cheesecake batter, causes the pecans to turn black. I have a suspicion that this is because of the nuts and butter being in direct contact with the metal pan. So, next time I make this recipe, I will butter the pan then put down a piece of parchment paper that's been cut to fit in the bottom of the pan, butter the parchment THEN sprinkle in the nuts. I didn't put these instructions in the recipe above because I forgot to do it this time:(

*** If you really want to doll up this cheesecake, I recommend spreading a layer of creme fraiche over the top of the entire cake before cutting it. Waaaaay decadent, but low carb And we like that.

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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/12/07 5:40 P

My SparkPage
Send Private Message
Reply
This is from Kalyn who has been on SBD for a few years. She cheats once in awhile too but tries to keep things under control. This is from her holiday files (and the notes are hers).


No-Sugar Layered Pumpkin Cheesecake
(8 servings, recipe from Laura, who found the original version on AllRecipes, with adaptations by Kalyn)

2 packages (8 oz. each) light cream cheese (not fat free)
1/2 cup Splenda
1/2 tsp. Vanilla extract (I used a bit more)
2 eggs
1/2 cup canned pumpkin puree (not pumpkin pie filling which contains sugar)
1/2 tsp. ground cinnamon
1/2 tsp. apple pie spice (recipe called for pinch each of nutmeg and cloves, but I didn't have any cloves)
non-stick spray for baking dish (use very sparingly or it makes it hard to spread the cheesecake)
whipped cream (optional, I didn't think it needed it)

Preheat oven to 325 F. In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time. Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray. (I sprayed my dish too much and had a hard time getting the first layer spread evenly. Next time I would put a very thin layer of chopped pecans over the nonstick spray.)

Add pumpkin and spices to remaining batter and stir until blended. Carefully spread pumpkin layer over first layer. Bake in preheated oven 35-45 minutes, or until center is almost set. Allow to cool, then chill several hours or overnight. Serve with whipped cream if desired and wait for compliments.

I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.

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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/12/07 5:40 P

My SparkPage
Send Private Message
Reply
OBSCENELY DELICIOUS PUMPKIN MOUSSE

1 small can of pumpkin
1 package jello sugar-free pudding mix (vanilla or butterscotch)
1/4 cup skim milk or unsweetened soymilk
1 cup fat free cool whip
Pinch of cinnamon, pinch of nutmeg
2 packets of Splenda

Combine in food processor until well blended. Serve chilled, garnish with a dollop of cool whip and a bit of cinnamon.

Sorry, I don't have the nutritional info, but it's low fat, low calorie and high in protein from the pumpkin. Serves 4.

***calories with nonfat milk: 110, 5gm of fiber

Edited by: KIERAE at: 11/13/2007 (20:46)
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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/12/07 5:40 P

My SparkPage
Send Private Message
Reply
Zucchini with Chick Pea and Mushroom Stuffing

Prep Time: 30 Minutes
Cook Time: 30 Minutes Ready In: 1 Hour
Yields: 8 servings

INGREDIENTS:
4 zucchini, halved
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
1/2 (8 ounce) package button mushrooms, sliced
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin, or to taste
1 (15.5 ounce) can chick peas, drained and rinsed
1/2 lemon, juiced
2 tablespoons chopped fresh parsley
sea salt to taste
ground black pepper to taste


DIRECTIONS:
1. Preheat oven to 350 degrees F. Grease a shallow baking dish.
2. Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
3. Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chick peas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.
4. Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.


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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/12/07 5:39 P

My SparkPage
Send Private Message
Reply
Orange Dream Cheesecake

***To make this beachy, I would use the nut crust from the previous recipes or I would make this without a crust entirely. Calorie count includes the crust listed here. Also could change up the flavoring if you don't like orange - maybe do berry and then use fresh berries on top!

1 whole graham cracker, crushed (about 3 Tbsp.)
2/3 cup boiling water
1 - 4-serving size package sugar-free orange flavored gelatin
1 cup low fat cottage cheese
8 ounces fat free cream cheese, cubed
2 cups thawed non-fat whipped topping
Optional garnishing with orange slices will add calories and carbs.

Spray bottom of 8- or 9-in. springform pan or pie plate with graham cracker crumbs. Stir boiling water into gelatin in large bowl at least 2 minutes until gelatin is completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, occasionally scraping down side of blender container; pour into large bowl. Fold in whipped topping. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set.
Remove side of pan just before serving. Store leftover cheesecake in refrigerator. Serves 8.

Nutritional info per serving: 100 calories, 2 grams of Fat and 11 grams of 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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/12/07 5:39 P

My SparkPage
Send Private Message
Reply
Sugar Free Cranberry Sauce

Ingredients

3 cups whole cranberries
1/4 cup Cary's Sugar Free Maple Syrup
1/4 cup Sugar Free Vanilla Bean Syrup
1 cup Water
Pumpkin Pie Spice or Cinnamon to taste

Nutritional Info


Fat: 0.0g
Carbohydrates: 5.8g
Calories:20.1
Protein: 0.1g



Combine water, syrups and cranberries - bring to a boil. Add spice to taste and simmer for 10 minutes. Refrigerate. Makes 8 - 1/4 cup servings

Number of Servings: 8

......

Now that I made it - I would expand this and add in a diced apple, some orange peel zest, and some walnuts

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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/12/07 5:38 P

My SparkPage
Send Private Message
Reply
Roasted Butternut Squash with Lime and Rosemary
(Makes 3-4 servings, recipe adapted very slightly from Bon Appetit, November 2007.)

4-5 cups butternut squash cubes
2 T good quality olive oil (could probably use less)
1 T fresh squeezed lime juice
2 tsp. finely minced fresh rosemary
sea salt, for seasoning cooked squash
fresh ground black pepper for seasoning cooked squash

Preheat oven to 400 F. Peel squash and cut into cubes about 1 inch square. Put squash into plastic mixing bowl, add olive oil, lime juice, and minced rosemary and toss well so squash is all coated with oil.

Arrange squash on roasting pan in single layer. (I sprayed my pan with non-stick spray, but later I thought I didn't really need to.) Roast for 40-50 minutes, turning several times, or until squash is quite softened and getting browned on the edges. (I switched my oven to convection for the last 15 minutes, which helped the squash get nicely browned.) Season with sea salt and fresh ground black pepper, and serve hot.

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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/12/07 5:38 P

My SparkPage
Send Private Message
Reply
Easy Roasted Red Pepper Hummus

INGREDIENTS:
2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained
1/3 cup tahini
1/3 cup lemon juice
1/2 cup roasted red peppers
1/4 teaspoon dried basil

DIRECTIONS:
1. In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to 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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/12/07 5:37 P

My SparkPage
Send Private Message
Reply
Frosty Pumpkin Pie

2 Cups Frozen Reduced Fat Vanilla
Yogurt, softened (use nonfat or 1% and freeze your own)
1 Reduced Fat Graham Cracker Crust (I would use the nut crust from the other recipe and recalculate the calories!)
1 Cup Cooked or Canned Pumpkin
1/2 Cup Splenda

1 Teaspoon Pumpkin Pie Spice
1/2 Teaspoon Ground Ginger
1 Carton Fat Free Cool Whip, thawed

Spread the yogurt into the crust. Freeze for 30 minutes. In a bowl combine the next 4 ingredients, mix well. Fold in the whipped topping. Spoon over the frozen yogurt. Freeze for 6 hours or overnight. Remove from freezer 20 minutes before serving.

SERVINGS 8; CALORIES 211; FAT 6 g; PROTEIN 4 g; CARBS 47 g;
FIBER 1 g; CHOL 3 mg; IRON 1 mg; SODIUM 273 mg; CALC 63 mg
SERVING SIZE= 1/8 of Pie

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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
11/12/07 5:37 P

My SparkPage
Send Private Message
Reply
Pumpkin Pie

Crust is optional.
Phase 2 and 3

1 can Libby's pumpkin
1 can Fat Free evaporated milk
3 eggs
3/4 cup baking Splenda*
3 tsp. pumpkin pie spice (or to taste. ginger, cinnamon, cloves, nutmeg)
1 tsp. vanilla
1/2 tsp. salt

Preheat oven to 450*. Mix the eggs and milk together then add the rest of the ingredients. Mix together for about a minute. Spray PAM in a glass pie pan. Pour the mix into the pie pan. Cook for 15 minutes at 450*. Turn the oven to 350* and cook for 30-45 minutes.

Here's the nut crust:

1 cup whole almonds
1 cup pecans
1/4 cup I Can't Believe It's Not Butter Spray
1 Tablespoon Splenda

Grind nuts in food processor till very fine. Add butter and sugar and blend more. Turn into your pan and press evenly with the back of a spoon till compacted smooth. Bake for 15 minutes at 350 degrees F.
This crust is great for ricotta cream or pudding type pies.

*You may use any artificial baking sweetener you like. I used 1/2 cup of Splenda


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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
Page: 2 of (2)   1 2

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
Fish/Seafood Recipes 1/27/2014 3:39:54 PM
Salad Recipes 6/24/2013 1:01:25 PM
Weekly Veggie Thread: Winter Squash 1/27/2014 3:22:11 PM
Pork recipes 1/27/2014 3:45:26 PM

Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=2362x318x10037189

Review our Community Guidelines