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Old 08-20-2012, 01:12 PM   #85
IP: 2/28/12-9/1/12
LizRR's Avatar
Join Date: Mar 2012
Location: Plano, Texas
Posts: 2,138

S/C/G: 180/180/145

Height: 5'6"/39yo

Default Sweet Fauxtato Pie

2 cups Rutabaga
+2 Eggs + 2 Egg Whites
1/2 packet Knox Gelatin <--adds 12 calories, all from 3g protein (collagen)
2-4 tbsp Sweetener (Splenda/Stevia/WF Pancake Syrup/etc)
1/2 tsp Vanilla Extract
Optional: 1/2 cup unsweetened Almond Milk <--adds 15 calories, 1g fat/.5g carb/.5g protein

1. Wrap Rutabaga in aluminum foil and bake in the oven at 375 degrees ~1.5 hours.
2. In mixing bowl, add Egg Whites only and sprinkle in Gelatin, allow to dissolve ~1 minute.
3. In blender/food processor, add cooked, peeled Rutabaga and optional Almond Milk (or water) - puree until VERY smooth ~2 minutes - allow to cool slightly.
4. In mixing bowl - add Rutabaga puree, Sweetener, Pumpkin Pie Spice, Vanilla, and Eggs to the Egg Whites & Gelatin - mix ingredients thoroughly. Taste and adjust Sweetener accordingly.
5. Pour mixture into ramekin and bake at 350 degrees for ~45 minutes, until custard is set (doesn't 'jiggle in the middle' when you shake it).
6. Remove from oven, allow to cool - additional chilling will help it set, in the fridge/freezer ~30 minutes.

*This was awesome - it turned into a great custard, dessert.
+The new Phase 1 Sheet dated 6/12/2012 now lists 4 Eggs + 2 Egg Whites as an appropriate 8oz protein replacement, so adjust accordingly: *This counts as your daily protein + 2c veggies
*Several methods to cook rutabaga, choose your favorite/most convenient: slow cooker, peeled/cubed/baked in the oven, peeled/cubed/boiled until tender, etc. Baking in the oven wrapped in foil ~1.5 hours @ 350 degrees or in the slow cooker will result in 'sweeter' rutabaga.
*Make sure your rutabaga puree is cooled slightly before adding to Eggs to prevent 'pre-cooking' (turning out egg chunks)

Started Ideal Protein - Phase 1: 2/28/2012, Phase 4: 9/1/2012
#1:-9lb,-1.19%; # 7:-3lb,-0.55%; *13:-5lb,-0.76%; #18:-2lb,-0.87%; Start Phase2! Start Phase 3!
#2:-6lb,-1.01%; # 8:-3lb,-0.60%; #14:-2lb,-0.48%; #19:-3lb,-0.53%; #1:-0,-0.00%; #1:+1.4lb,+0.82%
*4:-6lb,-0.95%; # 9:-4lb,-0.69%; #15:-.4lb,-0.1%; *21:-3lb,-1.40%; #2:-0,-1.10%; #2:-1.0lb,-0.33%
#5:-5lb,-0.79%; #10:-2lb,-0.50%; #16:-4lb,-0.98%; #22:-5lb,-1.41%
#6:-3lb,-0.57%; #11:-4lb,-0.76%; #17:-2lb,-3.70%; *on travel WI#3,12,20

Last edited by LizRR; 09-17-2012 at 10:31 PM.
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