Well, I myself really want a Caramel Frappacino from Starbucks (extra Carmel please). Oh, I love those when I am out and about and it's hot! I need to try to make my own variation. I am going to my moms this coming Monday and I know that it will be hard. UGH... such good cooking! I love her pies....mmmmm...... But it is true. A size whatever will feel a lot better than a piece of pie in the long run!

Re Phyllo: yes, it has butter between the layers. The frozen stuff needs to be unrolled, brushed with melted butter, folded and then last two steps are repeated several times. Somehow, I don't think brushing it with chicken stock would do it! The allowed margarines have water in them and would probably make it soggy too. Worth a try?

I'm actually planning a chicken pot pie recipe that uses phyllo dough as a topping for dinner tonight. Since it uses crumbled up sheets of dough on the top, I can just spray the top with a vegetable spray before I cook. I'll have to check if the recipe is phase 2 and if so, I'll post it. Someone also mentioned missing chowder and I have a good phase 2 clam chowder recipe that I need to post.

Re Phylo, I have made some things with it and sprayed ICBINB or President's Choice butter-flavoured cooking spray between the layers. Pretty good compromise.

Hey, Heidi, great idea. Do you have an OP recipe you could post in the Recipe section?

Well, I didn't think I'd have to post in this section about transgressions but I was kidding myself about perfection :shrug: Yesterday, when I visited Harry, I discovered a Chinese Buffet in Perth! Oy! Of course I had to try it and it was absolutely terrible! At least I didn't go back for another plate! Never again - at that place anyhow!

There! I feel better.

Ruth, It wasn't actually a recipe. I was making chicken pot pie, modifying as I went along for SB and for what I had in the fridge, then I needed to modify the pastry top so I used phylo. I know phylo isn't SB because of the white flour, but everybody has to figure out where they compromise, I guess!

Yesterday was my b'day so my family took me to Mother Tucker's which has free buffet for the b'day person (those cheapskates lol!). Enjoyed it thoroughly. Back on plan today! Really!!!!

Happy Belated Heidi!!!!!!!

I usually use plain Pam or olive oil - depends on if the filo is for dinner or dessert. And like I said, I don't spray each sheet, I spray every third or fourth sheet. Less fat.

Sarah, if it was Julia Child, it was almost sure to be something French - probably pastry or croissant dough.

Originally Posted by H-ko:
Val - I've been wondering that myself. I think you could do it, although it wouldn't be quite the same (naturally). Baklava is a Middle Eastern/Mediterranean dessert consisting of layers of filo and nuts, drenched in honey or syrup. I prefer the more eastern version, which uses pistachios and rose-water syrup, as opposed to the more common Greek version with walnuts and honey.

I remember reading, I think in the SBD cookbook, that puff pastry wasn't so bad itself (fairly low GI score) - if you didn't use all that butter (for those of you who don't know, you are supposed to brush each paper-thin sheet of filo with melted butter - that is what makes it delicate and crisp and flakey). He suggests (and I do this myself - it works fine) spraying each sheet (I do every 3-4 sheets, not each sheet) with cooking spray.

Nuts, in limited quantities, are fine.

That leaves the honey/syrup. I'm thinking - what about using sf vanilla syrup with a little flavoring - orange flower water, orange extract, lemon extract, rose water, or whatever.

What do you think, Karla? Definitely Phase 2 treat, not Phase 1 - and even then only in tiny amounts, but if it kicks the joneses....

Sorry to jump in and answer Val's question when she asked you, but I just happened to read it late tonight and since I'd been thinking about that....

Jenn - I'm sorry your feelings got hurt by the jokiness. I'm sure no one meant to upset you....

Wow!!! That is a great idea!! But its funny...suddenly I have no craving for it at all!!! And I must say it feels wonderful!! I wrote down the recipe ideas though as if it hits again I will be ready!!!! Thanks so much!!!

As for a carmel frappacino....Torani makes a sugar free carmel syrup that is really good...you could make a mock treat with decaf coffee, canned evaporated skim milk or if you want less calories ff milk, sf torani syrup and blend it in the blender with ice until it is thick!!
I order those at coffee shops...ff/sf/caffeine free carmellotta or something like that (I am a weekender in starbucks terms)! Anyway that is what they use is torani sugar free syrups!!! You can even top it with some ff cool whip!! And sprinkle some cinnamon or plain cocoa on top!!!

Darn I had to edit this...Phyllo dough is really ok?? In limited quantities? What is a limited quantity? I would think it would make a great topping for a cobbler...sprinkled with splenda and cinnamon!!!

Karla - I just remembered having baklava, only once though. We were in Seattle about 5 years ago at the Pike Place Market and one of the little shoppes had it. I remember the smell of them just as much as the taste...I walked by the shoppe and HAD to go back and see what smelled so good. They were very expensive and I only bought one but man oh man was it yummy!

Originally Posted by valerie910:
Karla - I just remembered having baklava, only once though. We were in Seattle about 5 years ago at the Pike Place Market and one of the little shoppes had it. I remember the smell of them just as much as the taste...I walked by the shoppe and HAD to go back and see what smelled so good. They were very expensive and I only bought one but man oh man was it yummy!

Hi Valerie,
I think the smell is what got to me the day before yesterday...It kind of stuck that craving in my nasal passages and from there it traveled to my brain...lol ;)
But things are back on track and I feel that the craving is really under control!!! I am happy you got to taste it once...as it is yummy!!! :D

Ahhh so lovely to have a confession thread.. my period has really triggered some cravings - and some eating :^: I thought that I had been so good that cravings were over... but I ate badly for a few days and feel all bloated because of it :no:

But today back on track.. whew... feels good to get that out :lol:

Fast food is my Kryponite. I love McDonalds (the quarter pounder is my favorite), The Whopper is like God's gift to burgers if you ask me, and KFC's new "snackers?" Yeah, 5 or 6 will do it, please. Thank God there is no White Castle near by, I'd eat sliders until I burst. I also torture myself with the food network. Paula Deen made a bread pudding with frosted Krispy Kreme doughnuts. I was licking my screen by the time it was out of the oven!

Originally Posted by Gryffgirl:
Fast food is my Kryponite. I love McDonalds (the quarter pounder is my favorite), The Whopper is like God's gift to burgers if you ask me, and KFC's new "snackers?" Yeah, 5 or 6 will do it, please. Thank God there is no White Castle near by, I'd eat sliders until I burst. I also torture myself with the food network. Paula Deen made a bread pudding with frosted Krispy Kreme doughnuts. I was licking my screen by the time it was out of the oven!

ROFL....this was so cute it made me laugh!!! I turn off the food channel so fast now...lol I can't stand it anymore...lol :lol:

Wow, I read all the posts in the thread and not one craving.. ok I'm lying, a fleeting thought of a raspberry filled Krispy Kreme donut or 2..or 3..SATANS SNACK I SAY! :devil: My leetle transgression was last night..after unpacking we went out to a ice cream parlor, now I'm not real big on ice cream anyway, so I had a frozen lf yougart BUT I do love those honey soaked walnuts.. so I asked for just a tablespoon on my yougart.. I took a bite and said, "Oooh you have the best wet nuts!
I thought the teenage boy was gonna die... I didn't realize what I said til my husband near choked on his spoon! Well that little bit did help me over my craving..