Recipes

Mar 08, 2009

Fabulous Ricotta Fluff Stuff
1 large container of ricotta cheese
1 box  SF jello instant cheesecake pudding
dollop or two of sour cream (to taste)
A little bit of milk to lighten it up (about a cup-add last and gradually)

Mix it all up and enjoy however you want it.  I love it with strawberries!  It's a great fruit dip or just eating straight out of the bowl. 

Variation for fluff:  Do whatever flavor of pudding you like and add a little milk to get the texture you like.

Warning:  Walmart's ricotta is very grainy in texture and never mixes to anything smooth and creamy.  Tasty, but strange.

Fabulous Trail Mix
Base mix
1 jar peanuts
1 jar sunflower kernels
1/2 bag raisins or "berries and cherries"
1/2 small bag chocolate chips.
1 small bag macadamia pieces
1 small bag pecan halves

To this, I might add other nuts depending on what's on sale (walnuts, cashews, more pecans).  I've also varied the fruit, too, so play around.  Try to keep the proportions the same.  It's so easy to load up the sweet stuff, but it's the nuts that are so valuable here.  The balance makes the perfect sweet and salty snack and my daily breakfast.  If proportions are kept, it's about 32g of protein for 8 oz.

Fabulous Custard -- full of protein, easy on new post-ops ~delicious!
3 cups milk
3/4 cup splenda
4-5 eggs (depending on size)
2 tsp vanilla
1/2 tsp nutmeg (optional)
handful of coconut (optional)

Preheat oven to 375'.  Beat eggs, nutmeg and vanilla together in baking dish.  On the stove, bring the milk and splenda just to a boil, then stir together to the eggs.  Bake for 25 min
NOTE:  when the milk is coming near to a boil, you'll get a little foam on the top.  Remove this foam before stirring into the eggs, or it will get a weird texture on top.

God Bless Paula Deen for flourless peanut butter cookies!

1 cup peanut butter
1 egg
1 tbsp vanilla
1 cup Splenda

Mix and roll into balls (about walnut sized) and flatten with fork dipped in Splenda.  Bake at 350 for 12 minutes.  

TIPS
-Do NOT overocok -- they will get crumbly since there's no gluten
-Peanut butter is naturally low sugar - the low sugar kind only reduces it by 1g per serving.
-If you're picky about artificial sweeteners, I've done a 3/1 with splenda and sugar to cut the after taste and it's good.  Presently, I do full-splenda in the cookies, and roll in regular sugar and that's good too.  I've also added semi-sweet chocolate chips to shake things up


OMG these are delish.

http://www.supremeprotein.com/protein-bar.html

I just tried this exact bar and I would take it over an Oh Henry bar (it tastes a lot like that) any day... I bought the little 50 g one which is 15 grams... what a pleasant treat that was.

I have also tried the peanut butter one and its yummy in my tummy.

So if you have not tried it.  I am telling you to get on it.  I have tried many bars and they were not enjoyable... this is sooooooooooo good.

I bought some at zellers, GNC, walmart, etc....

COTTAGE CHEESE PIE

Because peach pie deserves great peaches Hands-on time: 20 minutes
Time to table: 2½ hours
Serves 8 for dessert

CRUST
• 5 tablespoons unsalted butter
• 1¼ cups graham cracker crumbs (from 9 or 10 full-size crackers)
• 2 tablespoons sugar
• 1/8 teaspoon table salt

FILLING
• 3 large eggs
• ¼ cup sugar
• 2 cups Pevely 1% cottage cheese
• 1 teaspoon vanilla


• Freshly ground nutmeg
• Fresh blueberries

Preheat oven to 350F.

Melt butter in a small bowl in the microwave in 10-second increments. In a bowl, stir together remaining crust ingredients, then butter. Press into a shallow pie pan with back of a tablespoon, sides first, then center. (If there’s too much, don’t use it all.) Freeze crust for 10 minutes.

In the same bowl, whisk eggs and sugar till smooth. Gently whisk in cottage cheese and vanilla, then pour into frozen crust. Grate nutmeg directly over top of filling as evenly as possible. Bake for 60 minutes or until filling is slightly puffed and golden and lightly set. Cool for an hour.

Cut into slices and serve with fresh blueberries.

NUTRITION ESTIMATE Per slice: 263 Cal; 11g Protein; 12g Tot Fat; 6g Sat Fat; 29g Carb; 0g Fiber; 421mg Sodium; 113mg Cholesterol; Weight Watchers 5 points

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