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Baked Apples in the Microwave
Perfect Late-Night Snack! YUM!!!!
Quick and easy
snack when you're craving something sweet but want something decently healthy
1 apple
1 tsp stevia
1 tsp water
1/4 tsp cinnamon
Put in bowl and cover and
microwave 2 minutes until tender.
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Bread Pudding Basic Recipe
Ingredients:
6 tbsp. All Whites 100% Liquid Egg Whites (3Tbsp= 1 large egg )
10 serving Stevia in the Raw (or 1/3 cup)
1 tsp Almond Extract
1 serving Bluebonnet Whey Protein Isolate Original Flavor (mix with 8oz water)
Instructions:
Spray an
8" x 8 " baking pan with cooking spray. Breakup bread into bite sized and put in pan
evenly. In a bowl, add all other
ingredients. Beat this liquid until
foamy (I use blender) then pour this liquid over bread pieces. Bake for 25-30 minutes until golden
brown. Cool before cutting.
Cals 49.9 Carbs 7.6 Fat
0 Protein 6.4
Tips:
This amount will change the nutritional value as follows:
Cals 76.5 Carbs 9.3 Fat
2.8 Protein
5.8
Make sure to
account for any other additions you add to this recipe.
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Sweet Potato Souffle
Ingredients:
4 cups Sweet Potato,
baked
1/2 cup (or 12 packets) Stevia in the Raw
3 tbsp. (1 serving) Eggbeaters Egg
1/2 tsp Ginger, ground
1/2 tsp Nutmeg, ground
1/2 tsp Vanilla Extract
Instructions:
Bake sweet potatoes,
then peel and mash. You will need about 4 cups of mashed sweet potatoes. Add
all other ingredients and mix well. I hand mix. Put mixture in a 8' x 8'
greased baking pan. Bake for 25 minutes. Let cool cut into portions. Freezes
well.
Serving Size: makes 8- 1/2 cup servings
Cals 102.6 Carbs 20.9 Fat .7 Protein 2.8
Tips:
To
dress it up for special occasions, add chopped pecans. Account for addition
calories.
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32 oz Fage - 0%, plain
(8oz)
8 gram(s) Jello sugar free fat free instant vanilla pudding mix (not
prepared)
1 cup, unthawed Blueberries, frozen (unsweetened)
Directions
Add dry pudding mix to
yogurt mix well. Place mixture in glass jars with lid. Top with blueberries.
Keeps in the fridge for about 4 - 5 days.
Serving Size: Makes 8 - 4 oz servings
Lemon Chiffon Dessert
Ingredients:4 serving Jello brand sugar free jello
8 oz Fage - 0%, plain (8oz)
1 cup (8 fl oz) Water, tap
Serving Size: Makes 4 - 1 cup servings
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Black Cherry & Chocolate Entremet
Ingredients
1 cup Bob's Red Mill Almond Meal/Flour
1/3 cup Egg - Eggbeaters
1/4 tsp Almond Extract
1/4 cup Stevia in the Raw
5 tbsp Water, tap
Soufflé Middle:
1 cup Fage - 0%, plain (8oz)
1 package Jell-O Sugar Free Fat Free Chocolate
Instant Pudding
1 tsp Gelatin, Unflavored (Knox) -
2 tbsp Great Value Instant Nonfat Dry Milk
Powdered
1 cup water, tap
1 package Black Cherry Sugar Free Jell-O
3/4 cup Water, tap
Directions:
Cake Base:
Mix all ingredients in a small bowl until all
combined. (should be like a cake batter, if not add a few extra drops of
water). Place in a greased baking pan. Add about 1/4 on an inch only. Bake at
350 F about 6-7 minutes. They will be light, brown around the edged, do not
over bake. Let cool to the touch before adding soufflé mixture.
Soufflé Middle:
Add the powdered milk and gelatin to a cup of
water stir to combine. Let set for 5 minutes. After the 5 minutes stir again
and place in microwave for about 1-2 minutes, (do not let it boil. Check every
30 seconds). When completed, stir well and place cup in fridge/freezer to cool
(about 5-6 minute, do not let it thicken).
In a small mixing bowl, add yogurt and pudding
Mix and beat until fluffy. Slowly add in the cooled milk and gelatin mixture.
Pour the soufflé mixture over the cake base. Fill about 1/4 of an inch from
top. Chill in fridge until firm.
Jelly Top:
In a glass measuring cup, add 3/4 cup water and
the box of Jell-O mix and stir. Place in microwave for 1-2 minutes (do not let
boil) When completed, put in fridge/freezer to cool 5-6 minutes (do not let
thicken).
Then pour Jell-O over the soufflés. Put in
fridge to firm up at least 4 hours.
Serving Size: Make 15 servings (using a
mini muffin pan with removable bottoms)
I used a special baking pan that
has removable bottoms, so taking the small soufflés out was easy. My baking pan
holds 12, but I had a little mixture over, so I made 3 in a mini muffin pan.
You could use an 8 x 8 baking pan. When cooled, cut them into pieces.
You could change up the type of soufflé and jelly for unique taste. Try Lemon Pudding and Lemon Jelly.
Cals 67.9 Carbs 4.3 Fat 3.7 Protein 4.6
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Lemon Entremets
Ingredients:
4 serving Graham Crackers Honey Maid Honey Grahams Nabisco (GS) 8 crackers= 2 full sheets
1 tbsp The Neat Egg
Souflle:
8 oz Fage - 0%, plain Fat Free
1 one envelope (7.2g) Knox Gelatine Original Unflavored
1 pkg. Jell-O Lemon Pudding Sugar Free Fat Free
1 cup (8 fl oz) Water, tap
Jelly:
1 pkg Lemon Sugar Free Jello
6 fl oz Water, tap
Directions:
Base:
Put Graham crackers in a food processor until they are a fine crumb. Add The Neat egg and 3 tbsp of water mix until combined. Pat down in your baking pan (I have a special pan with removal bottoms, but you could use a square 8 x 8 baking pan. Make sure you recalculate the calories by the servings you end up with). Bake in a 350 F oven for 6-5 minutes. Let cool!
Souffle:
In a measuring cup add the water and the Knox gelatin, mix well and let sit for 5 minutes. Mix yogurt and pudding together. Beat this mixture with a hand mixer until fluffy, adding the water and gelatine slowly. Pour about 1/2 inch of pudding on top of the cooled Graham crackers crust. Place in a fridge to completely cool before doing the next step.
Jelly:
In a measuring cup, add water. Put in microwave until it just comes to the boil. Add the Jell-O and mix well. Put in a fridge to cool. Do not over cool or it will be too, thick! When jelly has cooled pour on top of pudding about 1/8 inch. Now cool the whole assembled pan 4-5 hours.
Serving Size: makes 18 - 1/4 cup servings
Cals 45.8 Carbs 7.0 Fat 0.7 Protein 2.6
Fruit Flavor Mousse
1 one envelope (7.2g) Knox Gelatine Original Unflavored
Ingredients
1 one envelope (7.2g) Knox Gelatine Original Unflavored
1/4 cup Stevia in the Raw (1/2 teas= 0.5 Carbs)
1 cup (8 fl oz) Water, tap
1 cup (8 fl oz) Yogurt, Chobani, Plain non-fat Greek yogurt
2 tbsps. Great Value Instant Nonfat Dry Milk Powdered
1 whole Packet Kool-Aid Unsweetened Packet (6.2g)
Directions
Add gelatin to one cup of water , let sit for 5 minutes to dissolve. Then put mixture into a small saucepan and heat until gelatin completely melted. (I use the microwave on high for 25 second intervals, stirring in between until melted. It takes about 1minute or so).
When gelatin melted, add the Kool-Aid and sweetener and mix well. Place in fridge until slightly thickened. About 10 minutes.
Place the yogurt in a mixing bowl, add the powered milk and beat until all combined. Now, slowly add the cooled gelatin mixture to the yogurt and continue mixing until it is all added. Continue to beat until mixture thickens and increases in volume. It will be a whipped cream consistency.
Put in 1/2 cup ramekins or a muffin tin. If for a family, you can put in a single bowl (about 1 1/2" to 2" thick). Place in a fridge to firm up. About 2-3 hours.
Serving Size: Makes 12- 1/2 cup servings
Cals 12.3 Carbs 1.7 Fat 0.0 Protien 2.5
Here is same recipe but done with Orange Kool- Aid!
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