recipes for WLS

I had these sent to me from other WLS patients and I thought I would share them here, if I get more I will post them for everone. Steph 3 step fat-free sugar-free cheesecake 3pkg of fat free cream cheese (8oz) ( to taste creamier may substitute one package of FF cream cheese for low fat or regular cream cheese) ¾ c. splenda 1 tsp vanilla 3 eggs 1/3 c. crushed lowfat graham crackers Sugar free jelly for topping ( I prefer raspberry but they also have strawberry or boysenberry) Another option for the topping is 1 c. (20 oz) reduced calorie cherry pie filling Mix- cream cheese, splenda and vanilla with electric mixer on med. Speed until well blended. Add eggs, mix until blended. Spray 9 inch pan (pie plate) with non-stick cooking spray. Sprinkle with crumbs. Pour cream cheese mixture in pie plate. Bake- 325 for 45 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with topping. 13 g. protein per serving/ 2.5 grams of fat per serving. No Bake Chocolate Oatmeal Cookies Ingredients: 2 C. splenda sugar substitute ½ c. low-fat margine or butter 3 tbsp cocoa powder ½ c milk, skim or 1% 1 tsp of vanilla ½ c. peanut butter 3 c. oatmeal Directions Mix and boil first four ingredients for one minute Remove from heat, add vanilla and peanut butter and stir well Stir in oatmeal until mixed well Drop buy teaspoon full onto cookie sheet covered with wax paper Place in refrigerator until chilled However, I like to put in zip loc baggies and put in freezer. Pop one out when I want a treat. 1) It is a Pumpkin Mousse. Heres the recipe: 1 can solid pack pure pumpkin 1 pkg instant sugar/fat free vanilla pudding 1/4 cup low fat milk 1 tsp cinnamon 2 cups cool whip free Beat pumpkin, pudding mix, milk and cinnamon until well blended. Fold in cool whip until thoroughly blended. Cover and chill. 2) compliments of tooter.. I havent tried yet but sounds beyond yummy Chocolate Peanut Butter Cookie Pie (9-inch) By Dame Tooter (Bariatric Bytes © 2005) For Crust: 1 and 1/8th cup creamy peanut butter 1 egg 1 tsp. Vanilla 1 cup Splenda Combine all ingredients until smooth. Spread out in an UNgreased 9-inch pie shell evenly - pushing up the sides. Bake in a 350 degree oven for 25 minutes - watch to make sure the edges don't get too dark. The shell will still feel slightly tacky to the touch. Don't worry about this. You don't want the pie shell baked too dry. --------------------- Filling: 1 box (1.4 oz) Jell-O Instant Sugar-Free, Fat-Free Chocolate Fudge Pudding mix 1 and 1/2 cups carb countdown ( I used 2%) Redi-Whip to garnish (Not included in nutritional count) Mix together Jell-o with carb countdown until nice and smooth. Pour into completely cooled pie shell. Chill for at least 1 hour, but over-night is best. Garnish with Redi-whip. Per 1/12th piece (this thing is RICH!) - you can reduce the numbers by using Low-fat peanut butter and 1% carb countdown if you wish. Calories - 173 Protein -8 Carbs - 8.3 Fiber - 1.5 Fat - 12.9 Net Carbs - 6.8 3) Sour Cream Chicken 3 skinless, boneless chicken breast halves, cut in strips 1 can reduced fat cream of mushroom soup 16 oz sour cream, fat free or light 1 package onion soup mix Cook in crock pot for 5-7 hours on low or 3-5 hours on high. I cooked it on low for over 12 hours and the chicken was falling apart, yum. Enjoy!!!!!!!!!!!!! Pumpkin muffins 1 serving cooking spray (5 one-second sprays per serving) 2 cup all-purpose flour 1 Tbsp baking powder 1 tsp table salt 1 tsp baking soda 1/2 tsp ground cloves 1 tsp ground cinnamon 1 tsp ground nutmeg 2/3 cup unsweetened applesauce 1 cup canned pumpkin (solid pack) 2/3 cup splenda 1/2 cup fat-free egg substitute 2/3 cup fat-free skim milk Preheat oven to 400ºF. Coat a 12-cup muffin tin with cooking spray. Line with cupcake wrappers if desired. Combine flour, baking powder, salt , baking soda, cloves, cinnamon and nutmeg in a large bowl. Combine applesauce, pumpkin, splenda, egg substitute and milk in a medium bowl; mix thoroughly with a wooden spoon. Add applesauce mixture to flour mixture and mix until completely incorporated. Pour batter into muffin tins so each cup is about 2/3 full. Bake for 20 to 25 minutes, or until a tester inserted in the center of a muffin comes out clean. Yields 1 muffin per serving. *note* We use both cooking spray and muffin wrappers to prevent any batter from sticking to the top of the pan but you can use a nonstick pan instead, if you prefer. I found this recipe a while back, hope it helps. Peanut Butter Protein Balls > 1 Cup smooth peanut butter > 1 Cup quick rolled oats > 1 Cup protein powder > ¾ cup honey (optional) > Mix together and form into balls about the size of a walnut. Keep refrigerated. These are great as a quick, high protein, pick-me-ups. For more protein and to keep those from sticking together roll them in crushed nuts or oatmeal Peanut Butter Protein Power Balls 1 cup Reduced Fat Peanut Butter 1/2 cup Honey 1-1/4 cup Powder splenda 1 tsp. Watkins peanut butter flavoring 1 cup nonfat powdered milk, NOT reconstituted, just the powder Put it all in a bowl and mix it until it binds to itself and not to the bowl. Roll into 30 balls. Each ball is one complete block. You can roll them in cocoa powder to make them even more appealing to the kiddies in our families and in our selves. Note: If you can't find reduced fat peanut butter, you can try using a natural peanut butter and pouring some of the fat off the top. That peanut oil has about 14 grams of fat per tablespoon, so you may have to do a little computing to figure out what you are doing with making your OWN reductions. You might also want to consider: if you are feeding these to kids or if you are in maintenance, then the extra oil of the regular peanut butter is not an issue. Both groups need the extra fat, and it is a wonderful monounsaturated fat source. 2 cups finely crushed gingersnaps 1/2 cup finely chopped pecans 6 T melted butter/margarine 3 pkg (8 oz) cream cheese, softened Pumpkin swirl cheesecake 1 cup Splenda, divided by 3/4 & 1/4 cup 1 tsp vanilla 3 eggs 1 cup canned pumpkin 1 tsp ground cinnamon 1/4 tsp ground nutmeg Mix ginger snap crumbs, pecans, & butter and press into a 9 inch springform pan (bottom and 2 inches up sides). Beat cream cheese, 3/4 cup of Splenda, and vanilla with electric mixer until well blended. Add eggs, 1 at a time, on low until just blended. Reserve 1.5 cups of this batter in a separate bowl. Add remaining 1/4 cup Splenda, pumpkin, and spices into remaining batter. Pour pumpkin batter in springform pan and then reserved (white) batter on top. Use a knife to cut through the batters for a marbled effect. Bake at 325 degrees for 55 minutes or use 300 degrees for dark nonstick pan, 55 minutes. Refrigerate overnight (best) or minimum 4 hours.

Oh my...now I've got drool all over my keyboard!!!! Thanks Steph!! Dawn

WOW!!! Thank you so much for sharing. Needless to say, the pumpkin muffin recipe has been copy and pasted for me to save Can't wait to try them!! Thanks again

Thanks for sharing these with us!! Kay

Thanks so much for sharing. I am excited about trying some of these. I have to wait until 6 months out before I am able to "eat anything"...although we all know that we truly shouldn't eat "anything" we want....but it's something to look forward to. Kim