Cake & Pie Recipes for LA Weight Loss
*SNICKERS CRUSTLESS PIE*
1 pint SF FF chocolate frozen yogurt 1/3 cup peanut butter 1 container for SF Cool Whip 3/4 c grapenuts Blend ingredients and put into a glass pie pan. (Freeze?) So, for the entire pie: 4 starches, 3.5 proteins and whatever the SF Cool Whip would count for. This is an entire pie, so if it's cut into 8 slices, it would be approximately 1/2 starch, 1/2 protein, and whatever the container of Cool Whip would be divided by 8. |
Lemon Glazed Cheesecake
*LEMON GLAZED CHEESECAKE*
Cheesecake 2- 8oz packages fat-free cream cheese, softened 3/4 cup Equal Spoonful® 1 Tbsp flour 2 tsp vanilla extract 1/2 tsp finely grated fresh lemon zest 1/2 cup fat-free sour cream 3 egg whites 1/2 cup graham cracker crumbs Lemon Glaze 1/3 cup Equal Spoonful® 1 1/2 Tbsp arrowroot or cornstarch 1 1/2 Tbsp fresh squeezed lemon juice 1/2 tsp finely grated fresh lemon zest 1/3 cup water 2 cups berries of choice Preparation Instructions: Blend first 5 ingredients with electric mixter. Add in sour cream and egg whites. Coat 9-inch pie pan with nonfat cooking spray; press h graham cracker crumbs, into plate. Pour in cheese mixture and bake at 325 ° F for 40 minutes. (Do not open oven door while baking!) Cool to room temperature, then refrigerate for 3 hours. For glaze, stir sugar substitute and arrowroot or cornstarch together in a small saucepan then add the lemon juice, lemon peel, and water. Whisk until smooth. Heat in a small saucepan stirring constantly over medium flame, until mixture is clear and thick. Spread evenly over cheesecake; set at room temperature. Top with berries. Slice pie into 8 slices. Serve immediately or chill until ready to use. Makes 8 Servings Serving Size: 1 Slice Counts As: 1 Fruit 1 Starch |
*SOUTHERN PEACH SHORTCAKE*
Ingredients: 3 peaches, sliced 10 packets of Splenda®, divided 1/2 tsp almond extract 1/2 tsp cinnamon 1 cup flour 1/3 cup sugar 2 tsp baking powder 2 Tbsp oil 2 egg whites 1/4 cup skim milk Preparation Instructions: Place peaches in bottom of well-greased 8 inch baking dish. Sprinkle with 3 packets of Splenda ® , almond extract, and cinnamon. Combine flour, remaining Splenda ® , sugar, and baking powder in mixing bowl. Add oil, egg, and milk to flour mixture. Mix well. Spread mixture evenly over peaches. Bake at 400 ° F for 30 minutes, or until lightly browned. Cool for 15 minutes. To serve, place large serving plate over top of the cake and invert onto plate. Cut into 9 squares, about 2 1/2 X 2 1/2 inches; and serve. Makes 9 servings Serving Size: 1/9 of cake Counts As: 1 Fruit 1 Starch |
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