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Old 04-01-2012, 05:15 PM   #571
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Quote:
Originally Posted by gharkness View Post
OK, I have been asked to post this gluten-free quick bread. I have adapted it to my standards from the recipe on this website (Ginny's Low Carb Kitchen).

My go-to "bread"

1 T. coconut flour
2 T. parmesan cheese
1/8 tsp garlic powder
1/8 tsp. onion powder
1/3 tsp. caraway seeds (entirely optional)
1/4 tsp. baking powder
1/4 tsp. xanthan gum (optional, but improves texture)

Stir these together to get rid of any lumps. Then, add

1 egg or 1/3 C egg beaters
1 tsp. your favorite kind of oil

Stir this in and allow to thicken for a minute. You will need to add a little more water, but not too much. You want it to be thick enough so that when you put it in the cooking container you will have to whack the container on the counter a couple of times to flatten it out.

Scrape into a round, flattish bowl, or one of those bread-shaped containers, and nuke on high for about 1 minute 20. Upend onto clean paper towel to cool a couple minutes and slice in half to make two pieces.

This is the ONLY bread sub I have ever really liked (except for my chocolate bread that I use to make pb and jelly sandwiches with). You can toast it, use it for grilled cheese, make a sausage-egg-cheese-biscuit with it, and once you have the ingredients, it's less than 5 minutes from "I wish I had a sandwich" to "yummy"!
Here is the nutritional info I got on this:

Nutrition Facts

1 Serving

Amount Per Serving
Calories 223.4
Total Fat 18.3 g
Saturated Fat 8.4 g
Polyunsaturated Fat 4.4 g
Monounsaturated Fat 3.7 g
Cholesterol 210.0 mg
Sodium 734.1 mg
Potassium 11.6 mg
Total Carbohydrate 6.9 g
Dietary Fiber 3.9 g
Sugars 0.5 g
Protein 19.5 g
Vitamin A 7.0 %
Vitamin B-12 0.0 %
Vitamin B-6 0.6 %
Vitamin C 0.3 %
Vitamin D 0.0 %
Vitamin E 0.1 %
Calcium 46.2 %
Copper 0.3 %
Folate 0.0 %
Iron 6.3 %
Magnesium 0.5 %
Manganese 0.5 %
Niacin 0.1 %
Pantothenic Acid 0.0 %
Phosphorus 3.0 %
Riboflavin 0.2 %
Selenium 0.3 %
Thiamin 0.2 %
Zinc 0.3 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Last edited by sungoddess; 04-01-2012 at 05:26 PM..
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Old 04-02-2012, 06:23 PM   #572
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Quote:
Originally Posted by Beeb View Post
I made Shelly's OMM today for breakfast. tweaked without coco powder and more peanut flour. Here is my tweaked recipe. I the mouth feel of this muffin!! Thanks Shelly, VERY

DD OMM

Ingredients:

2 TBS peanut flour
1 TBS Oat fiber
1 Tsp baking powder
1 Tsp Gluc powder
2 TBS or more to taste SF sweetener of choice (I used DaVinci's Praline)
2 TBS granulated sweetener of choice
1 TBS Nonfat Greek Yogurt
1/4 Tsp vanilla extract

Directions:

Spray a large mug or same sized container with cooking spray.
Mix all ingredients well in bowl and then put in sprayed container.
Microwave on high for 2 to 3 minutes (my micro is 700 watts so if yours in more use less time)
Let cool and ENJOY!

Nutrition Facts
Serving Size 1 Serving

Amount Per Serving
Calories from Fat 14
Calories 50

% Daily Values*
Total Fat 1.58g 2%
Saturated Fat 0.218g 1%
Polyunsaturated Fat 0.498g
Monounsaturated Fat 0.782g
Cholesterol 0mg 0%
Sodium 59mg 2%
Potassium 147mg
Total Carbohydrate 3.12g 1%
Dietary Fiber 1.2g 5%
Sugars 0.36g
Protein 5.84g
I made this tonight, except I used 1 T PB2 and 1 T cocoa. It was so dry I couldn't mix it, so I added 2 T Just Whites and 6 T water. Is there some liquid missing from this or is there something I'M missing? It was wonderful with the added liquid!
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Old 04-02-2012, 06:33 PM   #573
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Quote:
Originally Posted by shirlc View Post
I made this tonight, except I used 1 T PB2 and 1 T cocoa. It was so dry I couldn't mix it, so I added 2 T Just Whites and 6 T water. Is there some liquid missing from this or is there something I'M missing? It was wonderful with the added liquid!
Yes, you are correct! I omitted the egg beaters in here, so sorry. Will ask the Mods to put it in if they can. I used 2 TBS of the egg beaters but didn't have to add water because I didn't use the cocoa. I'm thinking you would have had to add more liquid to my tweaked recipe because the cocoa would make it dry.

Glad you like it and I'm thinking of adding a TBS of psyllium husk powder to this as was suggested by buttoni for an even better mouth feel!!

Last edited by Beeb; 04-02-2012 at 06:35 PM..
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Old 04-02-2012, 06:42 PM   #574
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Quote:
Originally Posted by Beeb View Post
Yes, you are correct! I omitted the egg beaters in here, so sorry. Will ask the Mods to put it in if they can. I used 2 TBS of the egg beaters but didn't have to add water because I didn't use the cocoa. I'm thinking you would have had to add more liquid to my tweaked recipe because the cocoa would make it dry.

Glad you like it and I'm thinking of adding a TBS of psyllium husk powder to this as was suggested by buttoni for an even better mouth feel!!
Thanks, Beeb. Will be interested to know how it is with the psyllium husk!!
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Old 04-02-2012, 06:45 PM   #575
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Vanilla Gluc Pudding and Fresh Berries

I made this tonight and for 45 calories I sitting here with a BIG bowl of strawberries and vanilla Gluc pudding!

Ingredients:

1/4 cup Calorie Countdown Fat Free Milk or unsweetened Nut Milk
DaVinci's vanilla SF syrup, to taste
Sweetener, to taste
1/2 tsp glucomannan powder
4 oz sliced fresh strawberries or berries of choice

Directions:

In blender, magic bullet or with a immersion blender wand mix together the milk, syrup and sweetener and blend until the consistency of pudding.

Slice strawberries into bowl and add pudding. Mix and enjoy!

Note: Calories may vary for the use of different berries and nut milks, please adjust. You can also make any flavor of pudding you prefer using a different flavor of the syrup.

Nutrition Facts
Serving Size 1 Serving

Amount Per Serving
Calories from Fat 3
Calories 45

% Daily Values*
Total Fat 0.34g 1%
Saturated Fat 0.017g 0%
Polyunsaturated Fat 0.176g
Monounsaturated Fat 0.049g
Cholesterol 1mg 0%
Sodium 46mg 2%
Potassium 174mg
Total Carbohydrate 9.71g 3%
Dietary Fiber 2.4g 10%
Sugars 6.03g
Protein 2.26g
Net Carbs: 7.31g
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Old 04-03-2012, 05:27 AM   #576
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This is my new fav DD meal

Refried Bean Tostadas
2 Mission Yellow corn, extra thin Tortillas- 80 cal
1/4 c no fat refried beans- 45 cal
2 T grated cheese 50 cal
1 T light sour cream 20 cal
1/4 c salsa 20 cal
_________________________________________
215 cal
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Old 04-03-2012, 06:24 AM   #577
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Ooooo. That sounds so good, Annewil. I'll be trying that as soon as I get some light sour cream. Still finishing off my last carton of full-fat SC.
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Old 04-03-2012, 06:34 AM   #578
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DD Zucchini "fries"

1 tbsp Oat Fiber
1 tbsp Parmesan Cheese, Original
1 Medium zucchini
1 large Egg White
2 sprays Olive Oil No Stick Cooking Spray

Directions

Additional: salt and pepper
Line a baking sheet with parchment paper and give a very quick spray of olive oil cooking spray.
In a baggie mix parmesan, oat fiber, salt(not much) and pepper. Remove 1/2 the dry mix and set aside.
Slice zucchini into desired "fry" size.
Beat egg white with 1tsp water then toss the zucchini to coat. Shake off excess and then toss 1/2 of the zucchini with the dry mix in the baggie, lay out on baking sheet and add the remaining dry mix and zucchini to the baggie, shake to coat and place on the baking sheet.
Spritz the top with cooking spray and bake at 400f for 20 minutes or until nicely browned.
(I did not flip these, they browned on the parchment just fine).

For the recipe: 84 calories; 4.g fat; 20g carbs; 15g fiber; 9.4g protein

Shown below using a small zucchini, 1/2 a red bell pepper and a small green bell pepper as well as the zucchini. (not included in the counts)
Attached Images
File Type: jpg friedzucc.jpg (54.6 KB, 38 views)
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Old 04-03-2012, 06:52 AM   #579
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Another good one there, Dottie. Thanks!
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Old 04-03-2012, 06:57 AM   #580
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I was working with the oat fiber a little to see if it could mimic flour (or panko) in these. It made the cheese stick nicely and, I think, contributed to the crispness of the breading when it baked.
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Old 04-03-2012, 11:04 AM   #581
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Hi,

I made some DD Ranch dressing today and it came out quite well. I mixed 1 tablespoon of extra-light mayonnaise (10 calories), a splash of water to thin it, a splash of vinegar, a bit of dijon mustard, black pepper, salt, dried dill weed, chopped parsley, chopped chives, and onion powder together. (Garlic powder would be good too to make it more authentic) I would guess the final serving was no more than 15 calories, and I mixed it with about 1 1/2 cups of salad. Definitely better than fake dressing!

(I would guess that some water + glucomannan could thicken it and make it 'go further' but this was fine and I'd make it again.)

(Edit: This was in response to the salad dressing post - I guess I wasn't on the last page...)
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Old 04-03-2012, 12:25 PM   #582
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Quote:
Originally Posted by Avicenna View Post
Hi,

I made some DD Ranch dressing today and it came out quite well. I mixed 1 tablespoon of extra-light mayonnaise (10 calories), a splash of water to thin it, a splash of vinegar, a bit of dijon mustard, black pepper, salt, dried dill weed, chopped parsley, chopped chives, and onion powder together. (Garlic powder would be good too to make it more authentic) I would guess the final serving was no more than 15 calories, and I mixed it with about 1 1/2 cups of salad. Definitely better than fake dressing!

(I would guess that some water + glucomannan could thicken it and make it 'go further' but this was fine and I'd make it again.)

(Edit: This was in response to the salad dressing post - I guess I wasn't on the last page...)
Thank you. I will certainly try this one. Walden Farms was way too salty for me.
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Old 04-03-2012, 12:29 PM   #583
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Quote:
Originally Posted by Beeb View Post
Ingredients:

7 oz Spaghetti Squash
4 oz boneless, skinless chicken breast cut into bite sized pieces
2 cloves garlic, unpeeled and skin left on
1 Laughing Cow Cheese of choice
1/4 cup Calorie Countdown Fat Free Milk or low calorie nut milk
1 TBS grated Parmesan cheese
Spices to taste; salt, pepper, garlic powder, onion powder, parsley

Directions

Cut a small spaghetti squash in half, remove seeds and spray with cooking spray.
Take cloves of garlic, place in baking pan and place spaghetti squash halves, cut sized down, on top of each garlic.
Bake in 365/375 degree oven until squash is cooked.
Remove from oven, cover with foil and let sit until cooled.
When cooled remove flesh from squash, measure out 7 oz and put to the side. Take remaining squash, put in container and freeze or refrigerate for future use.

While squash is cooking spray a frying pan with cooking spray and brown chicken pieces with spices of choice. Put to side when done.

In a small casserole dish, spray cooking spray and then put squash in bottom of dish, add more spices and the roast garlic, and chicken pieces.

In a small bowl mix LC cheese and milk product and microwave until cheese is soft and can be mixed easily with the milk.

Pour cheese/milk mixture over the ingredients in casserole dish, sprinkle with Parmesan cheese, cover and bake for 15 minutes at 350 degrees.

Remove cover and bake for another 10 to 12 minutes or until bubbly and starting to brown a bit.

Enjoy!!

Serves 1.....Total Calories 251
Finally tried this today. Hated to wait while I cooked the spaghetti squash, but it was worth it. Thank you for sharing. Used cooked chicken I had in my freezer. Did not bother to bake it the whole thing. Just put the cut up cooked chicken in a pot with a bit of PAM, added the rest of the ingredients to let it heat up and melt the cheese, then poured it over the squash. Very good! I saved the other half of my small squash and other piece of my cooked chicken for my next DD.
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Old 04-03-2012, 07:54 PM   #584
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I just ordered oat fiber along w gluc.
I wish, wish, wish we had a sticky or some link to oat fiber recipes. Went to the site w the pancakes but didn't find much else.
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Old 04-04-2012, 02:43 AM   #585
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Is oat bran the same thing as oat fiber?
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Old 04-04-2012, 04:37 AM   #586
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No, oat fiber and oat bran are totally different.
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Old 04-05-2012, 05:42 AM   #587
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I ordered the oat fiber a few weeks ago now I just have to find it. A sticky on this is a good idea.
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Old 04-05-2012, 06:57 AM   #588
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FAB DD dessert (altho I took it to the office and had it for lunch, lol)

1 package miracle rice rinsed and drained
1 strawberry laughing cow cream cheese
1 Tbs polaner SF strawberry jam
2 Tbs DaVinci strawberry SF syrup
2 fresh strawberries sliced up

mix and enjoy! I get 60 cals for the whole shebang. I am already thinking of other flavour combos
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Old 04-05-2012, 07:48 AM   #589
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This was my first attempt at chocolate fudge bars with Bulgarian yogurt (I cannot find greek around here) and glucomannan powder. I think it needs some tweaking but overall, very good.

26 calories and 1.63g total carbs per bar. Recipe makes 4 full bars.

1.5 cups Blue Diamond Unsweetened Chocolate Almond Breeze
1/4 cup Bulgarian yogurt (or greek yogurt equivelant, 1/4 cup of mine has 35 calories, 2g carbs)
4 drops EZ Sweetz (I used 5 but it was too sweet for me, so I think 4 would be ok)
1tsp glucomannan powder

Mix everything together except the glucc powder, and slowly add in the glucc powder while stirring. Fill your molds and freeze.

I think I will try it again with more glucc powder, or some gelatin. It was very good but the texture wasn't quite what I was looking for.


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Old 04-05-2012, 07:36 PM   #590
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That looks yummy, MsWoods!! I was thinking of trying to make an ice cream "treat" out of my Gluc shake. If I add a bit of glycerin it just may work.

Will have to try your recipe when I can find those molds!!
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Old 04-05-2012, 08:10 PM   #591
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I got them at dollar general in the summer item section beeb.
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Old 04-06-2012, 10:45 AM   #592
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I got them at dollar general in the summer item section beeb.
Thanks for the idea! Will have to look there!
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Old 04-06-2012, 01:11 PM   #593
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This made a fabulous DD hearty and filling meal. Good with a T of parmesan cheese. The recipe makes a huge pot. I froze it in plastic containers roughly soup bowl size. I am estimating 75 calories a bowl but it might not even be that much.

Ratatouille

Olive Oil Pam
2 onions chopped
4 cloves of garlic, pressed
2 eggplant, peeled and cut into ¾” pieces
Salt and pepper
4 zucchini, cut into ½” pieces
3 bell pepper, chopped
1 can crushed tomatoes
1 28 oz. can diced tomatoes
½ cup fresh basil, chopped

Spay Pam into large stock pot. Over medium high heat, cook onions for 5 minutes until translucent. Lower to medium heat and add garlic. Cook for a couple of more minutes. Add eggplant, salt and pepper. Stir and cook 5 minutes. Add rest of ingredients except basil. Stir and simmer over medium low heat until vegetables are tender. Add basil just before serving. This freezes well.
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Old 04-06-2012, 04:57 PM   #594
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I haven't made Ratatouille in ages. Thanks for reminding me of this dish so suited to DD's.
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Old 04-07-2012, 02:17 PM   #595
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I adapted this recipe because I didn't have any almond flour. Pretty tasty and filling! (I know some people count coconut oil and some don't so I included counts for several variations. You could also leave the PB2 out for less calories.)

PB2 Pancakes

1/2 c oat fiber
1/2 c Jiffy baking mix - 260
1.4 c Chocolate PB2 - 90
4 tsp. stevia
1/2 tsp salt
1 T coconut oil (melted) - 120
1 c almond milk with 1 tsp. vinegar - 35
3/4 c egg whites - 100

Mix dry ingredients together. Whisk in buttermilk, oil and eggs until well combined. (I poured the mix into a blender because the PB2 didn't want to mix in.) Drop batter by 1/2 cup measure onto heated griddle. Cook until each side is browned.

Makes 5 servings 1/2 c batter each.

Calorie count per serving:
As prepared not counting coconut oil - 97 cal
As prepared counting coconut oil - 121 cal
Using almond flour not counting coconut oil - 109 cal
Using almond flour counting coconut oil - 133 cal

(I tried to put a picture in but it wouldn't come up for me.)

Last edited by cathyjs; 04-07-2012 at 02:21 PM..
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Old 04-07-2012, 02:42 PM   #596
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Quote:
Originally Posted by cathyjs View Post
I adapted this recipe because I didn't have any almond flour. Pretty tasty and filling! (I know some people count coconut oil and some don't so I included counts for several variations. You could also leave the PB2 out for less calories.)

PB2 Pancakes

1/2 c oat fiber
1/2 c Jiffy baking mix - 260
1.4 c Chocolate PB2 - 90
4 tsp. stevia
1/2 tsp salt
1 T coconut oil (melted) - 120
1 c almond milk with 1 tsp. vinegar - 35
3/4 c egg whites - 100

Mix dry ingredients together. Whisk in buttermilk, oil and eggs until well combined. (I poured the mix into a blender because the PB2 didn't want to mix in.) Drop batter by 1/2 cup measure onto heated griddle. Cook until each side is browned.

Makes 5 servings 1/2 c batter each.

Calorie count per serving:
As prepared not counting coconut oil - 97 cal
As prepared counting coconut oil - 121 cal
Using almond flour not counting coconut oil - 109 cal
Using almond flour counting coconut oil - 133 cal

(I tried to put a picture in but it wouldn't come up for me.)
Maybe everyone else knows, but what is Jiffy baking mix?
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Old 04-08-2012, 02:59 AM   #597
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Maybe everyone else knows, but what is Jiffy baking mix?
The only "Jiffy baking mix" I know of is a commercial product found at the grocery store, with flour, shortening etc. This is probably not what she is talking about...

So, don't feel bad - not everyone knows! (but I definitely would like to know!)
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Old 04-08-2012, 03:23 AM   #598
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Some yummy looking stuff! Will look at the Mission tortillas here - see their cal levels.

Also, can see adding some yoghurt to my ice lollies might be nice!!

I made a thai version of my prawn and shirataki noodles tonight - delicious!
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Old 04-08-2012, 03:33 AM   #599
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This is something I make for myself just before bed every DD, and it's so good, I sometimes eat it on UD's as well! Comes to 110 calories as written.

1 C. Chocolate unsweetened almond milk (45 calories, though some of you use a lower-calorie brand)
1/2 tsp decaf coffee crystals
1 tsp vanilla extract
Sweetener (I tend toward liquid sucralose or powdered E/Stevia mix - no fillers, no calories)
2 T. full-fat cottage cheese (25, but if you use FF or lowfat, this would be lower)
70 grams frozen sliced unsweetened strawberries (25)
2 T. SF Hershey's chocolate syrup (15)

Put the cottage cheese in the blender (I use the small Hamilton Beach personal blender, because I don't want my cottage cheese completely blended - if you have texture issues, you might want to use a better blender). Top with almond milk, sweetener, vanilla and coffee crystals. Add about an equivalent amount of ice. Blend well, until the ice is at least mostly incorporated.

Measure the strawberries into the bottom of a nice sized cup (12 to 16 ounce capacity). Drizzle with 1 T. of the chocolate sauce. Add the Almond Milk and top with the next T. of chocolate sauce. Get a Straw (one of those sturdy non-disposable plastic ones that comes in the store-bought cups at Walmart works the best). Or just use a spoon to break up the strawberries and incorporate them into the drink. This is a very individualized process....do it like YOU like it.

You will find that as the strawberries thaw, you get bits and pieces of them in the drink. This is a recipe for taking your time and eating slowly. I also always have an ice-tea spoon on hand to get the pieces that won't fit in the straw. So, I sip some and eat some with a spoon.,

On UD's I add some chopped pecans to the mix for a nice surprise.
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Old 04-08-2012, 08:17 AM   #600
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I would probably use carbquick rather than the Jiffy--as I recall, Jiffy has partially-hydrogenated oils--
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