I know it may be hard to imagine having a yummy (and even sometimes decadent) dessert while on Phase 1, but with a bit of creativity, I bet you can create something absolutely divine![]

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RASPBERRY "COOKIES"

1 scoop vanilla whey protein
1 egg
1/4 c. fresh raspberries, mashed (you may substitute any berry, fresh or frozen)
6 "perfect" berries, shaken with stevia in a small ziplock bag
1/2 t. cinnamon
dash of ground cloves (to taste, really)
1/8-1/4 t. stevia plus(to taste)

1) heat oven 300 degrees F.
2) Mix all ingredients except raspberries in blender until smooth. If you are using a mixer, pre-mix egg and whey with a fork (this stuff is REALLY sticky!) before turning on mixer. Fold in mashed berries and stir (don't use blender or mixer for this step!) well.
3) Using a muffin pan, spray 1 second olive oil in each of six cups (you may also wish to use a liner to prevent sticking). Pour batter filling only about 1/4 of each cup, evenly distributing batter in the six cups. Top each "cookie" with stevia-coated raspberry.
3b) to make bar cookies, pour batter in olive-oil sprayed 7x7 square pan and place the reserved berries over the top in a pattern that corresponds with 6 bar cookies.
4) Bake for 15 minutes or until set.

2 Servings (3 "cookies" per serving)

(edited 5/7/04 to add): Variation:
Add 1-2 oz. of silken tofu to batter and bake in square pan as bar cookies. In addition to upping the protein per serving, the tofu turns the results into cream cheese-like bar cookies. Definitely not dry!

Black Forest (P3) Variation: substitute 1/2 cup cherries for raspberries (skip the 'perfect' berry step), add 1 Tbsp cocoa, delete cinnamon & cloves

GINGER PEACH SORBET ~ 4 Servings of fruit equivalent

16-20 frozen peach sections
Juice of one lemon
Juice of one lime
Grated rind of one lemon half
Grated rind of one lime half
1-1/2 tsp grated FRESH ginger
1/8 tsp cayenne
2 packets Stevia Plus (or more/less to taste)

1. Combine all ingredients in large mixing bowl.
2. Blend using wand mixer until peach slices have turned into slush.
3. Eat immediately as a wonderful soft sorbet.

This can also be done up in a regular blender.
Please try this!

*Enjoy*
Caryn

Posted by: HumanAngel (Tracey)

CHEESECAKE FOR PHASE 1

I will do my best to tell you what I did but mostly I did a pinch of this and a dash of that so no real measuring and you might want to modify some cause even though it was good, it needs work cause I thought it was kinda eggy.

1/2 pkg of silken tofu
1 omega egg
1.5-2 pkgs Stevia Plus
1.5-2 scoops of Vanilla Whey Protein (recommended brand is Fat Flush)

(here in Canada I buy "proteins" powder it has no sugar, 26g of protein per 2 scoops, less than 2 carbs)

I blended this with my mixer until smooth. Quickly sprayed my 2 small corning ware dishes with olive oil pam. (You could use muffin tins and have a bunch of small little cheesecakes.) I pre-heated the oven to 300 degrees F and it took 35mins. I watched it closely because I truly didn't know what heck I was doing. I just kept checking with a toothpick!

I hope you all enjoy...Heck have a meal on me!
Let me know what you think and let me know if you have modified anything so I can try it too!
Love to All...

**************************

Comments/Questions:

Posted by: Smitty (Laura) 3-3-04

OK, I did the cheesecake, it's very good. Also added cinnamon and nutmeg. But I P3ed it by adding a can of pumpkin to it.

MOCK BREAD PUDDING

3/4 cup mixed berries (blueberries, blackberries, strawberries etc.)
2 tablespoons milled flax seed
2 tablepoons water
Pinch cinnamon
1 egg
1 scoop whey protein (*I used Show me the Whey.)

LSue's Note: *Fat Flush Whey Protein is the only whey that is guaranteed to be FF Friendly by ALG.

Preheat oven to 350. Spray each of 2 mini-bundt pans (alternatively use muffin pans, mini loaf pans whatever you have) with olive oil spray. Place just under 1/2 cup of berries in the bottom of each pan. Whip remaining ingredients together in small bowl, add more water if needed. Pour 1/2 of batter over each pan. Bake at 350 for 20 minutes, or until fork comes out clean. YUM!

Another lovely recipe from our very talented Chris!

Copied from the Recipe Challenge section..

Posted by: CP (Chris) 4-5-06

HI all, I posted this on our Bathing Beauty Challenge and then realized it was kind of hidden there! So I'm reposting it here. I've made it several times and oh my!! is it yummy!! Enjoy!

CHOCOLATE RASPBERRY CAKE

Makes 6-8 servings

Preheat oven to 350F.

Place a large baking pan filled with an inch of hot water in the oven to preheat.

Spritz pan with extra virgin olive oil. I used a Corningware oblong pan- 7 x 9 x 2+ inches. It has a cover which is nice but not really necessary.

3 eggs- separate and bring to room temperature

Beat yolks until thick.

Defrost 1 cup of frozen organic raspberries. Smush well! Rinse container with approx a TB of water.
Add raspberries and water to yolks.
Add 1 serving Fat Flush chocolate whey, let sit about 30 seconds, Mix (letting it sit makes it easier to mix)
Add 2 more (or less if you wish) servings of chocolate whey and 2-3 packets of Stevia Plus (to taste), a sprinkling (1 tsp) of cinnamon if you want. Mix well.

This should be the consistency of a thick pancake batter. In other words it should sheet slowly off your mixing spoon rather than plop off of it. Add more water in TB quantities as needed.
Set aside.

Beat egg whites in a large bowl until very stiff but not glossy.

Fold yolk mixture into egg whites. (pour choc mix back and forth over the top. Use a wooden spoon to 'fold' in- slide spoon down one side of bowl, under the whites, and up the other side in a circular motion. Turn bowl a bit. Continue this motion until well mixed. You want to be gentle as the idea is to incorporate the yolk mix without 'deflating' the egg whites. Generally you don't want to 'cut' down the middle but just keep circling and turning until mixed.)

Pour into spritzed pan. For cake it should be half way up the sides of the pan.

Gently place pan in water in oven for 40-50 min. Check at 40 by inserting silver knife in center. It should come out clean. If not add another 10 min. If your oven is accurate you don't want to go over 50min as it dries out quickly.

Pull entire combination out- water pan with cake pan in it. Set on top of stove. It will be puffed up nice and pretty. It will sink down some but if you let it cool down slowly by leaving it in the hot water it will still be fairly tall.

When it is warm to the touch but not hot cover with lid, wax paper, or foil. You want to trap some of the moisture in.

Enjoy! Yum! It IS a bit on the drier side. Very cake like. I added a bit more raspberries to the top and it was extraordinary. (If you wanted a special occasion cake for company you could add a TB of cocoa to the whey mix, and then 'frost' it with cream cheese with raspberries and Stevia Plus when done. I imagine it would be very good. <G&gt

This makes about 6-8 fairly good size servings. That means that TWO pieces equals 1 egg, 1 serving of whey, and 1/3 cup of fruit. I don't know if I could EAT two pieces at once so it would make a great snack for during the day! It takes me close to a week to go through this using it as an afternoon snack. Kept well in the fridge-covered.

This really satisfied my need for chocolate and goodies. <G> Let me know how it comes out if you make it. I always like to 'field test' my recipes so I can make sure they work for everyone!

Chris


--------------------------------------------------------------------------------
We cannot hold a torch to light another's path without brightening our own. Ben Sweetlan

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Linda Shapiro


Personal Meal Planning Services

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lshapiro@annlouise.com

Moderator since 2003

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Order Fat Flush For Life

Well....trying to break the sweet snacking habit so decided to snack on FF friendly things instead. Made snickerdoodles last night (yum!) and tried my hand at something different today. So here it is:

1/2 daily serving whey, egg- lemon and spices are unlimited
Preheat oven to 350F

Juice 1/2 of a ripe med lemon (probably about 1/3 - 1/2 cup)
Mix in:
1 egg yolk
1/2 tsp ginger, 1/8 tsp cinnamon, stevia to taste ( I use liquid so it's hard to translate to packets- at least one, most likely two)
1 scoop Vanilla Whey

You will need to mix this for a bit as it starts out thick but thins up with mixing

Beat 1 egg white with 1/4 tsp Cream of Tartar until stiff peaks form
Fold in egg/whey mix until blended

Spray cookie sheet with olive oil
Drop batter by TB onto sheet
Bake for 8-10min until top looks dry and crisp

I baked these at 300F and they were gooey inside and really crisp outside. I think the higher heat will bake the insides crisper. DON'T try to eat these a bite at a time- they are delicate and break into pieces- but OH MAN, they melt in your mouth with a lemon burst that is VERY satisfying!!

Enjoy!

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