Southbeach Diet Recipes

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Natasha

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Just tried this recipe just out of curiosity and I think it needs some tinkering. To be fair, I didn't follow the recipe exactly. I wanted pumpkin spice (yes, I'm STILL stuck on pumpkin) so I used pumpkin pie spice instead of cinnamon...and I only have Greek Yogurt, so I used it (and if you've ever had it you know it's way more bitter than regular yogurt, but I *did* increase the Splenda to try to compensate). It wasn't bad, but it wasn't what I wanted it to be. Also, I have a large ramekin and it still overflowed, so my suggestion would be to break it up into 2 ramekins.

Phase I Flax Seed Muffins

Ingredients:
* 1 large egg
* 1 1/2 teaspoons Splenda sugar substitute
* 1 teaspoon cinnamon (I use more)
* 2 teaspoons plain fat-free yogurt
* 1/2 teaspoon baking powder
* 3 tablespoons ground flax seeds

Directions:
1. Spray a microwave safe ramekin or bowl with cooking spray (or use a muffin liner).
2. Mix the egg and splenda until well combined (I use a fork), add the yogurt and blend well.
3. Mix in the ground flaxseed, cinnamon and baking powder until well combined.
4. Pour in ramekin and microwave on high for 1 minute 30 seconds (note the ramikin should be no more than half full since these do rise a lot, if it is too small they will overflow).
5. These taste best served hot.

Serving: 1
 
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Natasha

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I tried this tonight, but it didn't turn out too well for me. Let me say, though, that it's MY fault and not the recipe's. I have no clue how to make a meringue (isn't that the same thing, pretty much??? whipping egg whites until they're all stiff peaky and stuff???) and didn't let mine get stiff enough. Ended up w/ a tray of runny liquid and cheese. HOWEVER, once it baked it DID taste good (tasted like a cheese puff) even if it wasn't pretty. I'll try it again one day when I learn how to make a proper meringue, LOL

This is a Phase I recipe.
Homemade Cheat-os
Very similar to the flavor of Cheetos. They are very light, like a puff of air, with a strong cheesy flavor.


Ingredients:
3 egg whites
1/8 tsp cream of tartar
A pinch of salt
1/2 cup reduced fat shredded cheddar cheese (frozen)

How To Prepare:
Preheat oven to 300 degrees.


Put the frozen cheese in a food processor/blender and chop, until it's in tiny little pieces.


In a mixing bowl, blend the first three ingredients, at high speed, until whites form stiff peaks. Sprinkle the chopped cheese, on top of the egg whites. Then, with a teaspoon or a rubber spatula, fold the cheese into the egg whites, VERY CAREFULLY, being careful not to disturb the fluffy whites, but thoroughly spread the cheese, throughout.


Put mixture in a ziploc baggie, cut off the end, and squirt cheezie-sized gobs onto your cookie sheet. would suggest using a sheet of parchment baking paper, to line your pan, but if you don't...spray the pan, very well.


Lightly spray the tops of the puffs, with butter flavored cooking spray.


Bake at 300 degrees, for 30 to 45 minutes. The longer you can bake them (without them getting too brown), the crispier they will be. For even crispier puffs, turn off the oven, and leave them in the oven for at least 30-minutes.


Store in a tightly sealed, air-tight container.

Number of Servings: One Serving - approx. 25 puffs
Carbs per serving - 0.9g Carbs 24.3g Protein
 

Panacea

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Given the freakish sugar content, I'm not sure if Greek yogurt is ok for Phase I, and these are probably no news to anyone, but:

I took turkey slices, spread some fat free Greek yogurt on. I sprinkled with salt, pepper, and paprika and rolled them up. Really yummy protein source and so easy!
 

Natasha

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Given the freakish sugar content, I'm not sure if Greek yogurt is ok for Phase I, and these are probably no news to anyone, but:

I took turkey slices, spread some fat free Greek yogurt on. I sprinkled with salt, pepper, and paprika and rolled them up. Really yummy protein source and so easy!

That DOES sound good. Fat free Greek Yogurt is fine for Phase I. :) I think most of the sugars are natural sugars from the dairy. ;)
 

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That DOES sound good. Fat free Greek Yogurt is fine for Phase I. :) I think most of the sugars are natural sugars from the dairy. ;)

:) cool, they were really yummy. I love paprika, but I'm sure one could use any seasoning. I thought about a teensy pinch of garlic powder but decided against it.
 

Natasha

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I altered this recipe:

Ingredients

CRUST:

20 crème-filled chocolate sandwich cookies (I used almond meal and added a little Splenda)
2 1/2 tablespoons unsalted butter, melted (I used I Can't Believe It's Not Butter Spray)

FILLING:
2 8-oz. packages cream cheese, at room temperature (I used Neufchatel cheese)
1 cup sugar (I used Splenda)
1 cup canned pumpkin puree
3 large eggs, at room temperature
1 teaspoon vanilla extract
3 tablespoons all-purpose flour (I used whole wheat all-purpose flour)
1 teaspoon pumpkin pie spice
1/4 teaspoon salt

Preparation

1. Preheat oven to 350ºF. Line an 8-inch-square pan with foil so that foil overhangs sides. Mist with cooking spray.
2. Make crust: Process cookies in food processor until ground. Pulse in butter. Press evenly into pan. Bake until firm, 10 to 12 minutes. Cool slightly.
3. Make filling: With an electric mixer on medium speed, beat cream cheese and sugar until smooth, about 2 minutes. Beat in pumpkin, then eggs, 1 at a time. Beat in vanilla, flour, spice and salt until just combined.
4. Pour mixture into pan. Put pan on a large rimmed baking sheet; place in oven. Pour hot water into baking sheet until it's nearly filled. Bake until cheesecake is set around edges but jiggles slightly in center, 40 to 45 minutes. Remove pan from sheet; cool completely on rack. Cover with plastic wrap. Chill until firm, at least 3 hours.

Note:

Note:
Pipe whipped cream onto bars in a circular motion. Use mini chocolate chips for eyes.

pumpkin-cheesecake-bars-ay-l.jpg


This is the nutritional info BEFORE I made my substitutions:

Recipe Time

Prep Time: 15 Minutes
Bake: 57 Minutes
Chill: 3 Hours

Nutritional Information
Amount per serving


Calories: 340
Fat: 21g
Saturated fat: 11g
Protein: 6g
Carbohydrate: 35g
Fiber: 2g
Cholesterol: 101mg
Sodium: 285mg

I think next time I'll add some cocoa powder to the almond meal crust. But they were yummy anyway. This is a Phase II recipe.

***EDIT*** OMG...I just melted down some semi-sweet chocolate chips and topped the cheesecake w/ it and let it harden. Fucking amazing!!!
 
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Panacea

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^Nice!

I just had some 2% Greek yogurt (like 1/2 cup) mixed with some sugar free chocolate pudding mix (maybe a table spoon?). Makes the best chocolate cheesecake filling ever. YUM. I'm forever done with sugar free pudding cups in favor of this. Protein galore and it's more substantial.
 

Natasha

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So if anybody is looking for a low-fat dessert to make for Thanksgiving, here's one that I made this morning. I will say, I don't really taste much pumpkin in it, but it IS delicious. This is a Phase II recipe and I promise you that you absolutely CANNOT tell that it contains garbanzo beans.

Pumpkin Chocolate-Chip Pizookie (gluten free!)

Obviously inspired by this.

  • 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained) ***Note: I believe the writer of this recipe is somewhere outside the states b/c 2 cans of garbanzos like I get here is way more than what's listed***
  • 1 cup whole grain quick oats
  • 1/4 cup pureed pumpkin (or butternut squash or sweet potato)
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 and 1/2 tsp cinnamon
  • 3 T canola oil (or coconut oil)
  • 1 and 1/2 cups brown sugar (You can try adding less sugar, if you’re used to healthy desserts; I chose to use this much because the people to whom I served it are used to “normal” desserts. Also, white sugar will work if you don’t have brown. Also: I know some readers have successfully made my original pie with agave.) ***Note: I used Splenda w/ a little bit of sugar free pancake syrup mixed in (it's the South Beach way of making brown sugar)
  • 1 cup semi-sweet chocolate chips
Blend everything (except the chips) very well in a food processor. (Blend until it’s super-smooth.) Mix in chips, and pour into a pan. (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for 35 minutes. Let stand at least 10 minutes before removing from the pan.

If desired, you can top this pie with Vanilla Ice Milk.

But the pizookie is so soft and so sweet and so gooey that it really doesn’t need any toppings at all.
 

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On a whim, I added a teensy sprinkle of Hidden Valley ranch dip mix (the powder) to my tuna and broccoli mixture and shook it up. WOW, was that good.
 

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On a whim, I added a teensy sprinkle of Hidden Valley ranch dip mix (the powder) to my tuna and broccoli mixture and shook it up. WOW, was that good.

Oh hey, that was good *adds items to shopping list* lol

I've been liking my menu this week so far (the- Pan, you need to fucking get your shit together and lose the rest of this weight diet)

Breakfast- Atkins shake (I had them, might as well use them. Wanted a nice light bread, ham and egg sammy though)

Snack- celery, carrots and black bean dip salsa http://www.tablespoon.com/recipes/black-bean-dip-with-veggies-recipe/1/ I used this recipe without the fiber one, who needs the carbs? I added canned salsa to make it runnier. Yum!

Lunch- Mixed greens with light ranch and a 200 calorie canned light soup

Snack- Small apple with fat free greek yogurt, honey, cinnamon, and vanilla extract mixed as a dip

Dinner- This mexican chicken bake http://allrecipes.com/recipe/mexican-chicken-i/ no rice or anything, I added black olives. Also had more celery and carrots with light ranch dip.

Snack- These dumb things- fiber one haystacks... they're SO delicious http://www.food.com/recipe/fiber-one-chocolate-haystacks-280107


I'm just putting this out there to be accountable :24: sigh.
Basically trying to pump myself full of vegetables, seriously. Train myself to snack on them instead of the girl scout cookies, bread, cheese, and pretzels I've been snacking on.
 

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Thanks, I have bummed myself out lately, haven't lost weight since late November and I'd like to get 20-30lbs off by July. Might not be realistic for me anymore lol but oh well.
 

Natasha

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Thanks, I have bummed myself out lately, haven't lost weight since late November and I'd like to get 20-30lbs off by July. Might not be realistic for me anymore lol but oh well.

It's tough when you go from a large loss like we've had to losing nothing for a couple of months. I have to constantly remind myself how far I've come...but it's still frustrating, LOL
 
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