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KIERAE's Photo KIERAE SparkPoints: (177,778)
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11/19/08 5:38 P

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Apple-Pumpkin Delight

1 pound pumpkin, cushaw, or sweet winter squash
2 pounds Granny Smith apples (about 3 large apples)
1/2 cup sugar (could 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

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KIERAE's Photo KIERAE SparkPoints: (177,778)
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10/22/08 12:36 A

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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

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network

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10/21/08 6:41 P

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The Great Pumpkin!


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

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.


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

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network

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10/21/08 5:06 P

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Apple and Pumpkin Dessert
Prep Time: 5 Minutes
Cook Time: 4 Minutes
Ready In: 9 Minutes
Yields: 1 servings

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


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

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network

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KIERAE's Photo KIERAE SparkPoints: (177,778)
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6/21/08 8:17 P

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Frozen Banana and Cacao Topped Yogurt (can be breakfast/snack!)

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

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

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network

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KIERAE's Photo KIERAE SparkPoints: (177,778)
Fitness Minutes: (194,442)
Posts: 39,372
4/11/08 6:03 P

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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

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


Peanut butter tofu pudding

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

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

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.

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.)


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


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.

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.

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 Ż lemon
1 egg
3 TB Splenda

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.
Peanut Butter Cup
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


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


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**


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 refrigerate for at least 2 hours- yummy the next day too!


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.


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

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.

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

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

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


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

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


Bing Cherry Salad


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
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.

12 servings


Orange Cream Cake (Creamsicle cake)

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.


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

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