I haven't tried these yet but I got them off another forum and they sound good.
Angel Food Cake (A Heavenly Holiday Cake)
From South Beach Diet Online's The Daily Dish 12/20/03: What could be more fitting for Christmas than a South Beach Diet-friendly Angel Food Cake? This delicious, Phase 2 recipe was contributed by online member Kathy from Sequim, Washington.
1 3/4 cups egg whites (about 12-14 large eggs), divided
1 cup whole wheat flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 cups Splenda, divided
3/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
Carefully separate eggs, making certain there is no yolk in the egg whites (otherwise the whites will not beat into peaks). In a large bowl, let egg whites warm to room temperature, about 1 hour.
Preheat oven to 375°F.
Sift whole wheat flour and re-measure 1 cup. Then re-sift this flour along with 3/4 cup Splenda, nutmeg, and cinnamon. Repeat re-sifting two more times and set aside.
Beat egg whites, salt, and cream of tartar at high speed until soft peaks form. Add remaining 3/4 cup Splenda to egg white mixture a tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form.
Either sift or gently sprinkle one-quarter of the flour mixture over the egg whites. Gently fold in with 15 under-and-over strokes. Repeat, turning bowl so that everything gets blended well. After last addition, scrape and double check that all the flour mixture is well blended into egg whites. You want to keep the egg white mixture as fluffy as possible, so be sure not to beat it down.
Spread batter into a clean, ungreased, 9- or 10-inch tube pan (angel food cake pan). Do your best to make certain there are no air pockets. Bake for about 30 minutes or until the edges of the cake just start to pull away from the pan. Invert the pan over the neck of a wine-type bottle; let it cool completely. Carefully remove from pan.
Angel Food Trifle
WW Angel Food Cake- broken into chunks
SF FF Vanilla Pudding(made according to directions on box) mixed w/ FF Cool Whip (almost entire container)
Strawberries, kiwi, bananas (or any other fruit that you love- I recommend berries...)
More FF Cool Whip as garnish on top.
Layer together in trifle dish and refridgerate for at least 2 hours- yummy the next day too!
Easy Cherry Cheesecake – Phase 1
I whipped 16 oz low fat cream cheese with 4oz light sour cream until fluffy.
Take 2 boxes of your favorite sugar free jello ( I used black cherry or key lime or strawberry) mix with one cup of boiling water(like you are going to make Jello) After it's dissolved slowly mix into cream cheese mixture. Mix until well blended. I used my electric mixer for whipping the cream cheese and blending it all together.
Pour into a pie plate sprayed with Pam. Chill until firm. I topped mine with remaining half cup of sour cream that I mixed with splenda. Cut into 8
Barbara - Started South Beach 5/22/4
HW/SW/CW/GW - Jan start 169 goal of 2