Medi-Friendly Dessert Recipes

[Mommy-2-girls]

These recipe threads are for recipes only. Please use this thread for questions and comments so that others can easily locate recipes without reading through so many posts. Medi Recipe Question And Comments

Thanks!

[crobyninc]

Originally Posted by crobyninc

CRUSTLESS PUMPKIN PIE
15 ounce can pumpkin
2 eggs
1/2 cup granular Splenda or equivalent liquid Splenda
1 tbsp Pure Vanilla
1/2 cup heavy cream
1/4 cup water or 1/4 cup heavy cream
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
Mix all of the ingredients in a medium bowl; beat well with an electric mixer. Pour into a buttered 9-inch pie plate. Bake at 350º 45-55 minutes, until a knife inserted in the center comes out clean. Cool on a rack, then chill well before serving. Serve with whipped cream, if desired.
Makes 8 servings
Freezing not recommended
With granular Splenda:
Per Serving: 120 Calories; 10g Fat; 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
With liquid Splenda:
Per Serving: 114 Calories; 10g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

I made this for a football party but poured the batter into cupcake tins (made 12 tarts). I also only baked them for 35 minutes.

These were a huge hit! And they were medi friendly!

[QueenCityDiva]

Strawberry Sorbet

Ingredients
1 cup Splenda sugar substitute
1 cup water
3 cups frozen unsweetened strawberries, thawed
3 Tbl lemon juice, or to taste

Directions
Combine splenda and water stirring until clear. In a food processor or blender puree thawed strawberries with lemon juice. Add strawberry mixture to splenda and water mixture. Transfer to ice cream maker and freeze according to manufacturers instructions . Or freeze in ice cube trays.

Number of Servings: 4

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 59.9
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 3.4 mg
Total Carbs: 16.0 g
Dietary Fiber: 3.5 g
Protein: 0.7 g

*** I poured mine into a 9 inch square pan and froze it this way (idea from MWLC website). I left it overnight and it froze a little too hard, so I just sliced it instead of scooping it! I ended up with 9 slices instead of 4 servings and it was PLENTY! That's a great way to cut those numbers down!!!

Recipe found on ***********.com. I saw the Lemon Sorbet recipe on MWLC website and went looking for a low calorie Strawberry version! It was VERY EASY and really good!!!

[fit2b50]

Perfect fall recipe. Made it tonight. Easy and delish!

[quotei=SDCgh2;1086427]This one is yumm... I just made it.

1 Braeurn Apple
1 tsp Promise fat free spread
1 tsp vanilla extract
1 tsp cinnamon
2 packets of Truvia
2 Tbsp Cool Whip

Peel and core apple and set in microwaveable dish. In the center spoon the tsp of Promise fat free spread. Sprinkle with vanilla extract, cinnamon and truvia, being sure to get some in the center. Microwave for 2 minutes. Top with cool whip and enjoy.

You may wish to adjust the vanilla, cinnamon and truvia amounts to your own liking.[/quote]

[malloryann11]

While looking for ways to handle thanksgiving I found this-
Low Carb Pumpkin Cheesecake Recipe
Butter (to grease pan) I used Pam
1/2 cup pecans, coarsely chopped
2 pkgs (8 oz each) cream cheese
1/2 to 3/4 cup Splenda (I used 2/3 to see if that would do away with any aftertaste, it did)
2 tsps vanilla extract
1 1/2 cups canned pumpkin
1/2 cup sour cream (mine had frozen and was no good, so I used ricotta instead)
4 eggs
1 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt

Preheat oven to 300°F. Butter sides and bottom of 9 1/2" springform pan. Sprinkle bottom of pan with chopped nuts.

In mixing bowl, beat cream cheese, Splenda and vanilla until fluffy.

Add pumpkin and sour cream (or ricotta) mixing thoroughly. Add eggs one at a time, mixing thoroughly between each one. Mix in spices.

Pour batter over nuts. Bake 60 to 70 minutes or until knife inserted in center comes clean. Cool 20 minutes, remove sides from pan and refrigerate cheese cake overnight.

Nutrition info. for each serving (whole pie serves 12)

7 g carbs
1 g fiber
6 g protein

So 6 g ECC per serving, and I've yet to be able to eat a whole serving at one time, it's very rich. (something I've never said about dessert in my life!)

[Rochelle91214]

I tweaked the previous post of this recipe a little to reduce calories. They came out GREAT! This is what I did:

15oz can of Pumpkin
1/2 cup egg beaters (rather than 2 eggs)
3/4 cup granular Splenda
1 tbsp vanilla
1/2 cup of Half & Half (rather than heavy cream)
1/4 cup Almond Breeze
2 tsp Pumpkin Pie Mix
1/4 tsp cinnamon (even though the pumpkin pie mix already has some I added a little more)

Mix all ingredients in a medium bowl and beat together until well blended. Spray cupcake pan with Pam. Divide mixture into tins. Bake at 350 for 45-55 minutes.

Makes 12 tarts.

30 Calories
2 Fat
4 Carbs

[ouizoid]

This is delicious and only 35 calories 1 carb. I buy the Walden farms marshmallow dip which is COMPLETELY inedible. I mix it with two Tbs of cinnamon and it becomes a different animal all together and very useful.

one package miracle noodles rinsed, drained, and patted dry
one plain laughing cow lite wedge
2 Tbs cinnamon marshmallow WF dip

use magic bullet or immersion blender. I heat it up in the microwave for one minute and eat it in the morning as a kind of faux cream of wheat. It is also a filling and yummy dessert for very very few calories. You can do the same recipe with the caramel WF dip. The key is blending well and making sure the miracle noodles are quite dry (I roll them in a paper towel after rinsing and draining).

Let me know if you try this!

Ouis

[Desert-Rose7]

Chocolate Fondue (Chef Meg's Makeover)

By choosing a darker chocolate and fat-free evaporated milk, Chef Meg was able to cut the calories in half on this already-slimmed down chocolate dip. She used bite-size marshmallows to ease the melting process.

Ingredients
2/3 c fat-free evaporated milk
4 oz bittersweet chocolate (labeled 60% cacao or above)*
3 c mini marshmallows

*use the darkest, highest quality chocolate bar you can find.

Directions
Break the chocolate into small chunks. Place all the ingredients into a medium size saucepan over low heat. Stir until all the marshmallows melt and the mixture becomes smooth. Pour mixture into a fondue pot and serve with cut fruit.

Recipe makes 12 quarter cup servings

Number of Servings: 12

Nutritional Info

Servings Per Recipe: 12

Amount Per Serving
Calories: 88.8
Total Fat: 3.5 g
Cholesterol: 0.0 mg
Sodium: 18.5 mg
Total Carbs: 14.7 g
Dietary Fiber: 0.6 g
Protein: 1.2 g

Recipe courtesy of ***********.


Enjoy!!

[ouizoid]

mimiccreme--sold on netrition--is lowfat and lowcarb--I buy it in the small unsweetened cartons--less than 10 cals and 1 carb per Tbs--I make delicious and filling protein pudding by mixing one scoop chocolate protein powder, 1 Tbs hersheys special dark cocoa and 2-3 Tbs mimic creme--it is fabulous and filling--highly recommended--

Ouis

[Sparkleyem]

I came up with my own combination of the cheesecake bites and the protein balls with the ingredients I had and it was pretty good! I get that late night sweet craving and this is a lot better than diving into ice cream
1 cup cool whip lite
1 tbsp almond butter
2 oz of ff cream cheese
dash of cinnamon
1 packet splenda

mix all up with an electric blender until whipped, spoon into cupcake tins and freeze. I made about 6 large ones out of this

to make chocolate, add 1/2 scoop of choc protein powder and fill the rest of the scooper up with sf ff choc pudding mix. then fill the scooper up with water. whip together, divide into cupcake tins and freeze. i topped them off with a sprinkle of sliced almonds

[txntv]

Originally Posted by SDC2

4-serving package of fat free, sugar free instant chocolate pudding
2 cups unsweetened chocolate almond breeze
1 tsp guar gum
1 8oz package fat free cream cheese
4 T reconstituted PB2
sweetner to taste
sugar free chocolate syrup to taste

Per cup: 20 cal/ 0.5g fat/ 2.7g carb

FINALLY made this (took a while to get the PB2). But I could not make the 4T of PB2 last for all of the 24 servings. Yes, I followed PB2 directions in mixing it and used 1/2 tsp. Worried that it's more calories as I had to make more. What could be the problem? How thick is the PB2?

I noticed the PB2 is thick while PB2 chocolate is thin when I follow the directions.

[irabeslim]

I am looking for the oopsie rolls recipe - everybody is talking about it but I could not find it.

[txntv]

Originally Posted by txntv

FINALLY made this (took a while to get the PB2). But I could not make the 4T of PB2 last for all of the 24 servings. Yes, I followed PB2 directions in mixing it and used 1/2 tsp. Worried that it's more calories as I had to make more. What could be the problem? How thick is the PB2?

I noticed the PB2 is thick while PB2 chocolate is thin when I follow the directions.

Go figure. I made the PB2 today for something else and it was not as thick. I guess I didn't fill up my TB very well.

Recipe needs addendum -- when you take it out of the freezer, let it sit for a few minutes to make it easier to get out and eat.

[txntv]

Originally Posted by irabeslim

I am looking for the oopsie rolls recipe - everybody is talking about it but I could not find it.

See the Oopsies thread.

[eptexy]

Creamy Blueberry Surprise

1 container snack size strawberry jello (10 cal)
1 container vanilla dannon carb control yogurt (45 cal)
1/4c frozen blueberries (20 cal)

Mix everything in a bowl and it's an ample amount of yummy fruity goodness! Of course you can experiment with different flavors. This combo was pretty solid for me. You can leave off the fruit as well for an even lower calorie treat. I just liked the texture of the frozen berries.

I just ordered an immersion (stick) blender and I'm wondering if blending this all up would be good as well. Might be kind of a whippy soft serve ice cream texture with the frozen berries? Maybe freeze the yogurt prior? I dunno... something to experiment with!

With berries:
75 cal
5 carb

Without berries:
55 cal
1 carb

[irabeslim]

I just made myself a peanut butter and jello sandwich - I used 1 oopsie roll, PB2 reconstituted peanut butter and Walden Farms no calorie Blueberry Fruit Spread - it was yammy!! Thank god for oopsie rolls - I now have them always in the fridge and they save me from straying off te diet. Highly recommended.

[Desert-Rose7]

These recipe threads are for recipes only. Please use the thread below for questions and comments so that others can easily locate recipes without reading through so many posts.
Thanks!


Medi Recipe Question And Comments

[Charlene4]

I just made something like this and it tastes so good that I feel like I'm cheating. I used:
1/2 c Part Skim Ricotta
1/2 c FF Cottage Cheese
1 1/2 tbsp Cocoa powder
1/2 tsp vanilla extract
3 packs Splenda
4 oz almond Milk

It's like "protein pudding"! It's intended for like 4 or 5 servings worth. It comes out to about 280-300 calories for the whole thing and about 11 carbs according to my packages. Not too bad if you divide it by 4!

[Charlene4]

Originally Posted by Charlene4

I just made something like this and it tastes so good that I feel like I'm cheating. I used:
1/2 c Part Skim Ricotta
1/2 c FF Cottage Cheese
1 1/2 tbsp Cocoa powder
1/2 tsp vanilla extract
3 packs Splenda
4 oz almond Milk

It's like "protein pudding"! It's intended for like 4 or 5 servings worth. It comes out to about 280-300 calories for the whole thing and about 11 carbs according to my packages. Not too bad if you divide it by 4!

I forgot to mention that you blend it all up in the blender and refrigerate or freeze>

[irabeslim]

Originally Posted by Charlene4

I forgot to mention that you blend it all up in the blender and refrigerate or freeze>

Just want to tell you that I made this recipe and it is wondeful! A keeper. Highly recommended. Thank you for creating it.

[ZonaGal47]

el bumpo

[irabeslim]

I have such a huge sweet tooth and need "something" every evening with my tea and it has to be different every day, otherwise I don't get satisfied wth small portions. So I made these mini strawberry shortcakes using coconut flour. So here it goes:

Ingredients

¼ cup coconut flour
1 and 1/2 tbsp Promise fat free spread
3 eggs
1 tbsp Walden Farms pancake syrup or any other no calorie, no sugar brand
¼ teaspoon salt
¼ teaspoon vanilla
¼ teaspoon baking powder



Blend together buttery spread, eggs, syrup, salt and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. I used a blender. Spray PAM into mini-muffin cups. Pour batter into the cups almost to fill it up. Bake at 205 Degree C (400F) for 15 minutes. Serve topped with a slice of fresh strawberry and a 1 tsp of fat-free whipped cream. Makes 10 cakes.

These cakes can be eaten without any topping as bread or with chocolate PB2 smeared on top of them or whatever you like. Delish!

Nutritional data for 1 mini-cake:

Calories 27 with whipped cream

Fat 1.5 g
Protein 2 g
Total Carbs 1.5
Net carbs 0.4
Sodium 186

Enjoy!

[neneRN]

Modified one of the low carb recipes I found on the Recipe Boards:

1c. peanut butter (Peter Pan Whipped, low sugar @ 150cal/5 carbs/6 protein per 2 tbsp)
1/4 c. Egg Beaters (30 cal/ 1 carb/6 protein)
1 c. granulated splenda
Few drops vanilla extract

Preheat oven to 350. Mix all together very well; drop onto baking sheet sprayed with nonstick spray. I made 15 cookies that looked fairly small, but they do get a little bigger as they cook. Bake 10-12 minutes, depending on how large the cookies are.

If you make 15 cookies, they end up being 82 cal/2.7 carbs/3.6 protein per cookie. Make them a little bigger and do 10 cookies in the batch; ends up being 123 cal/4.1 carbs/5.4 protein per cookie. VERY "peanut buttery" and soft texture. Eat one and freeze the rest for those emergency cravings. Be careful what PB you use; this was the lowest cal/lowest carb I could find...others may bump up the carbs/cals quite a bit.

[lifeissweet24]

I've recently been experiencing a sweet tooth .. no bueno ... so, what i've been doing is taking

2 tbsp of FAT FREE whipped cream and 1 TEASPOON of peanut butter, put it in a little bowl, stick it in the freezer for an hour or so, take it out -- and eat .......its deeeeeeeeeeee-lish <3

i think its 20 cals per tbsp of whipped cream -- so 40
and the PButter -- 190 for 2 tbsp, so 47.5 for a teaspoon ...

[txntv]

I make something similar -- ff whip with PB2. I take a couple of T of whip and less than that of PB2 (just adjust to your taste) and stir. Reminds me of DQ Blizzard with PB cup.

[mickey70]

help i made these cookies but i dont think i made them correctly when you grind the almonds and splenda first do you add it to the egg whites this may sound like a stupid question but i did that and i ended up when a dry clumpy mess....any ideas

Originally Posted by SDC2

A recipe for the Acute phase of the Medi-Weightloss Clinics® program. Makes 36 cookies.

These crispy cookies are the perfect treat when counting your calories.

Ingredients
1 3/4 cup sliced almonds
3/4 cup Splenda® sweetener
2 egg whites
1/8 tsp salt
1 tsp vanilla extract

Directions
In the bowl of the food processor, combine 1 1/2 cups of the almonds and ¼ cup of Splenda®. Process until mixture is finely blended. Set aside.
In a large glass bowl, place the egg whites and salt. Beat with an electric mixer until soft peak forms.
While mixing slowly, add remaining Splenda, 1 tbsp at a time. Continue beating until all the Splenda® is mixed in and mixture is thick and glossy. Beat in vanilla extract.
Line two cookie sheets with aluminum foil. (Do not spray with cooking spray) Drop rounded spoonfuls of mixture onto a cookie sheet 1 1/2 inches apart. Sprinkle remaining almond slices on each cookie, pressing slightly to make them stick.
Bake at 350 degrees for 10 minutes then, rotate cookie sheets on oven shelves. Bake a total of 15-18 minutes or until cookies are light, golden brown.
Turn the oven off and allow the cookies to sit in the oven with the door slightly open for 30 minutes. Remove from the oven and allow cookies to cool on pan at room temperature. Peel cookies from foil and serve immediately or store in airtight container.

[kmchap]

Originally Posted by mickey70

help i made these cookies but i dont think i made them correctly when you grind the almonds and splenda first do you add it to the egg whites this may sound like a stupid question but i did that and i ended up when a dry clumpy mess....any ideas

I actually made these last week. You put the almonds and splenda in a food processor and grind and set aside. Then you whip the egg whites until they form peaks. Once you've whipped in all the other ingredients (vanilla the rest of the splenda etc), thats when you fold in the almond and splenda mixture. mine turned out really yummy. They are very small and don't spread out like normal cookies but still delicious.

[Fit2010]

Originally Posted by mickey70

help i made these cookies but i dont think i made them correctly when you grind the almonds and splenda first do you add it to the egg whites this may sound like a stupid question but i did that and i ended up when a dry clumpy mess....any ideas

These sound delicious! I'm going to make some this evening!! Thanks Suzie...we miss you! I hope you write again soon!

[Fit2010]

I looked around to see what I had and totally changed an existing recipe to make this Medi friendly! I hope you like it!


Biscotti Bites - makes 45 to 48 servings Preheat oven to 350 degrees



1 cup organic coconut flour

1 scoop vanilla whey protein

1/2 tsp baking powder

1/4 tsp salt

2 eggs

1/4 c Splenda

1/2 tsp vanilla extract

3/4 cup sliced almonds

1 oz (2 Tbsp) cream cheese



Mix first 4 dry ingredients in large bowl. In medium bowl blend eggs, Splenda, cream cheese, and extract on medium to high for 2 minutes, incorporating cream cheese as thoroughly as possible. Add mixture to dry ingredients and blend. Stir in almonds.



Divide the dough in half. Use parchment paper over large baking sheet. With floured hands, carefully form/stretch the dough into two 1 1/2" X 14" logs on the parchment paper. Pat lightly til logs are smooth. Bake for 20 minutes. Using the parchment, carefully transfer the parchment and logs to a rack and allow to cool for 10 minutes.



Reduce the oven temperature to 325 degrees. Transfer only the logs to a cutting board and with a serrated knife slice diagonally into 1/2"-thick slices. Replace the parchment paper on the baking sheet. Place the slices cut side down onto the parchment paper. Bake for 10 minutes. Turn each slice and back for additional 10 minutes. Remove from oven and allow to cool on rack.



Each bit is crisp and chewey. Good with your favorite coffee or tea!



Per Biscotti Bite:

Calories 30

Fat 1.5 gm

Carb 2 gm

Pro 1.5 gm

Fiber 1 gm

[Mary T8M]

Deb I will give these a try.....sounds yummy