Medi-Friendly Dessert Recipes

[McBoo]

It's open

McBoo

[SDC2]

In blender combine fat-free/sugar-free pudding, substitute unsweetened almond breeze (original, vanilla or chocolate work) for the milk and one level teaspoon of guar gum per package of pudding and blend.

If you are making 2 packages of pudding at the same time use 1 container (32oz) of unsweetened almond breeze and 2 level teaspoons of guar gum. Let them set in fridge for at least 30 minutes to set. Make sure not to over do the guar gum. A little goes a long way.

If I can make a suggestion when making the pudding use either the unsweetened vanilla or chocolate flavor depending on the flavor pudding you are making. The unsweetened original is good but the other two are better. The unsweetened chocolate is great with any of the chocolate varieties and also the cheesecake variety. You can use either the unsweetened vanilla or unsweetened chocolate when making the banana creme flavor.

Enjoy

McBoo

[SDC2]

(2 Bites: 40 calories, 0g fat, 100mg sodium, 6.5g carbs, 0g fiber, 1g sugars, 2g protein = 1 Point!)

Meet our new favorite use for ice cube trays.

Ingredients:

3/4 cup Cool Whip Free
5 tbsp. fat-free cream cheese; softened
1 tbsp. SPLENDA, Granular
10 tsp. HERSHEY'S Sugar Free Syrup

Directions:

Using a fork, vigorously mix Cool Whip, cream cheese and Splenda until smooth and well blended. Evenly distribute mixture into 10 sections of an ice cube tray. Tap tray firmly on the counter a few times to get mixture to settle flat. Next, top each with a teaspoon of chocolate syrup. Tap tray again to settle. Place tray in freezer until Bites are solid -- at least 2 hours. Once frozen, Cheesecake Bites should pop out easily (if not, run the bottom of the tray under the faucet for a few seconds to loosen them). Makes 10 Bites!

[SDC2]

The Frozen Chocolate Cheesecake Bites recipe came from Hungry Girl. I tweeked the recipe to my liking and feel these are even more like the real thing. These have a grahmn cracker-like crust using a tiny bit of fiber-one cereal.

(Per Bite: 39 calories, 1g fat, 3.7g carbs, 0.6g fiber, 2.75g protein)

Ingredients:

1 cup Cool Whip
1 8oz pkg fat-free cream cheese; softened
4 packets of Truvia
¼ cup Fiber 1 Cereal ground up ( use a coffee grinder or food processor)
butter spray

Directions:

Spray mini muffin tin (to make 12 mini cheesecakes) with Pam. Add 1 packet of Truvia to ground Fiber 1 cereal and mix. Spoon ½ tsp of mixture into bottom of each muffin tin. Spray each tin with 1 squirt of butter spray. In separate bowl, mix soften fat-free cream cheese with Cool Whip and 3 packets of Truvia. Spoon mixture evenly into muffin tins. Cover and freeze.

You can eat them plain, add Hershey’s Sugar Free Syrup, Fifty 50 Strawberry spread or fresh strawberries.

[SDC2]

[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


In blender combine fat-free/sugar-free chocolate pudding mix, 2 cups unsweetened chocolate almond breeze and one level teaspoon of guar gum and blend. Add 1 8oz package of fat free cream cheese (softened in microwave) to blender mixture and blend some more. Add sweetner and sugar free chocolate syrup to taste.

Pour mini muffin tin half full with mixture. Add ½ tsp of reconstituted PB2 to each muffin and cover with pudding mixture. Cover and freeze for 3 hours. Makes 24 cups. You may have some of the pudding mixture left over.

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

[SDC2]

1 small can Evaporated milk - Fat free
2 Spoons high Protein Shake - Vanilla flavor
1 envelope non-flavored gelatin
1/2 cup of water
3 tablespoons of Lime juice
3/4 cup of Splenda
3/4 tablespoon Lime zest

Place the Evaporated Milk can inside the freezer for 30 minutes. Mix the non-flavored gelatin with the water and the lime juice, cook for 1 minute. Add the splenda and keep cooking on medium heat. Stir until the gelatin is disolved. Then, add the lime zest.

Remove from heat, put in the blender and add high protein shake. Blend until the protein pwder is dissolved.

Pour the evaporated milk on a bowl and stir in a high speed until it is like foam. Add the mix with the protein shake, lime, etc and stir for 3 minutes.

Pour the mix in a round, shallow bowl and put it in the fridge for 3 hours.

Make 6 servings

50 calories/ 6 gr proteins/ 3 gr carbs

[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.

[SDC2]

I found this in the Hungry Girl cookbook, modified it and halfed it to be lower carb.

1/4 cup Cool Whip, frozen
1/2 can diet orange soda

Pour soda into a glass and top off with frozen cool whip.

per serving 50 cals, 3g fat, 4g carbs

[SDC2]

This one is yummy... I just made it.

1 Braeburn 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.

[SDC2]

I have done the baked apple also, but with the following change:

1 Ambrosia/Pink Lady/Jonagold Apple
1 tsp Sweet Cinnamon Sprinkle (Pampered Chef)

Cut the apple into quarters, and remove the seeds. Cut the apple quarters into little slices. Place in microwave safe dish. Sprinkle on the Sweet Cinnamon Sprinkle. Microwave for about 5 minutes on 50% power. Until the apples are a little bit soft. I always cover the dish lightly to prevent spatters.

It is almost like apple pie without the crust!

Adding the Cool Whip would be a lovely touch!

Nutritional data for the Sweet Cinnamon Sprinkle:

15 calories
0 fat
0 sodium
total carbohydrate 3g (1%)
sugar 1g

Either way, the apple is goooooood. I will try Susie's apple this evening!


Jo

[SDC2]

I made a crust out of Fiber One out of the Hungry Girl "200 under 200" Cookbook for the cheesecake bites and it was great. It would probably be good with the baked apple as well. I only used about 1/3 of the recipe to make 24 cheesecakes (about 1/2 tsp per cheesecake) and made the cheesecakes in mini muffin tins. I only baked the crust for 5 mins instead of 10 since there was so little of it. The carbs are a little high, but there is bookoo fiber in it. Not sure if it would be considered Medi legal or not, but it's probably okay in small amounts like I used for the cheesecakes.

1 3/4 cups Fiber One bran cereal
1/4 c light whpped butter/light butter spread (I used the Promise Fat Free spread)
4 no-calorie sweetner packets (I always use Truvia)
1 tsp cinnamon

Preheat oven to 350 degrees. In a small microwave-safe bowl, combine butter with 2 tablespoons water. Microwave until just melted.

In a blender or food processor (I use a coffee grinder), grind Fiber One to a breadcrumb-like consistency.

In a medium bowl combine Fiber One crumbs and butter mixture with remaining ingredients for crust. Stir until mixed well.

Spray an oven-safe 9-inch pie dish lightly with nonstick spray. Evenly distribute crust mixture in the dish, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish.

Bake crust in the oven for 10 minutes and then allow to cool.

The whole crust contains 230 calories/ 4g fat/ 88g carbs/ 50g fiber/ 7g protein.

[SDC2]

Yum! Tried this today:
For the crust:
1 1/4 cups almond meal or ground up almonds
2 tbs melted butter or buttery spread of your choice
3 packets of Stevia or Splenda
mix up and press into bottom of a square glass pan (8x8 ish)or pie pan
bake at 350 for 10 minutes until brown.
Let cool

Filling:
16 oz 1/3 less fat philly cream cheese
1 packet Orange sugar free Jell-O
1 Packet Orange Crystal Light on-the-go (I use the generic stuff from wal-mart)
1 tub Cool Whip Free
2/3 cup boiling water

Mix boiling water, Jell-o and Crystal Light until fully dissolved. Allow to cool for 5 minutes.
Beat cream cheese until fluffy
Add Jello mix and continue to beat until well blended
Gently fold in the Cool Whip Free.

Put into prepared crust and chill for 2-3 hours.

10 servings
Calories 100 Total fat 2 g Saturated fat 1.5 g Cholesterol 10 mg Sodium 330 mg Carbohydrate 11 g

[SDC2]

4 servings
1/2 cup butter, softened
Medi Weightloss Recipe given to Jo

2/3 cup Splenda or Truvia
2 oz unsweetened baking chocolate
1 tsp vanilla
1/2 cup eggbeaters
Cream butter and Splenda/Truvia together. Melt chocolate and blend into butter mixture when cooled. Stir in vanilla. Add egg product. Chill 1-2 hours minimum. Top with whipped topping if desired (carbs not included in nutrition count)

Per 1/4 serving: Cal 305/ Fat 29g/ Carbs 5g/ Fiber 2g/ Protein 5g

This is the recipe as supplied. I personally think this is way to high in fat and calories.

If you replace the 1/2 cup of butter with 1/2 of Promise Fat Free Buttery Spread, the nutritional information becomes:

Per 1/4 serving: Cal 115/ Fat 8g/ Carbs 5g/ Fiber 2g/ Protein 5g

You might be able to reduce the counts more by replacing the baking chocolate with Hershey's Unsweetened Cocoa mix. I would have to experiment with it to see if it would work.

[SDC2]

Submitted by Jo

1 carton (32 oz) low carb plain yogurt
40 packets Truvia or equivalent
1/3 cup lemon juice
1 Tablespoon grated lemon peel
4 drops yellow food coloring (optional)

In a mixing bowl, combine the yogurt, sweetener, lemon juice, and peel. Mix well. Stir in food coloring if desired. Fill cylinder of ice cream freezer 2/3 full; and freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firmup in the refrigerator for at least 2-4 hours before serving.
Yield: 5 cups

Per 1/5th recipe serving: Cal 100/ Fat 0g/ Carbs 7g/ Fiber 0g/ Protein 18g


I make this and keep some in the freezer for those days or nights when I have to have something sweet. You can find inexpensive small ice cream freezers that are hand cranked. You keep the drum in the freezer until you are ready to freeze your frozen yogurt. There is no salt or ice needed.

[SDC2]

4 servings
2 egg whites (0.6 gms of carbs)
1/4 tsp cream of tartar
Dash salt
2 tsp ground cinnamon (1.5 gms of carbs)
1/2 tsp almond extract

Spray cookie sheet with Pam. In a medium bowl, combine egg whites with cream of tartar andsalt. Beat until soft peaks forms. Fold in cinnamon, vanilla and almond extracts. Drop by tablespoonfuls onto cookie sheet. Bake at 300 degrees for 30 minutes

Per serving: Cal 20/ Fat 0g/ Carbs 1g/ Fiber 1g/ Protein 4g

[crobyninc]

CRUSTLESS PUMPKIN PIE
15 ounce can pumpkin
2 eggs
1/2 cup granular Splenda or equivalent liquid Splenda
1/4 cup caramel or vanilla sugar free syrup
1/2 cup heavy cream
1/4 cup water or 1/4 cup heavy cream
1/4-1/2 teaspoon salt (see my comment below)
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

[orlando2002]

MEDI GUMMIES!

5 envelopes of the unflavored gelatin
1 crystal light package
1/2 cup of very cold water

In 1/2 cup of very cold water, add slowy the 5 packages of unflavored gelatin, then add the crytal light OR 1 envelope of sugar free Jell-O (if you add the Jell-O, you can use 4 envelopes of unflavored gelatin, or add more water).
Mix everything very well, it is going to be like a paste.
Place the container in the microwave and cook in high for 1:30 minutes, or until you can see the foam raising.
In a flat glass container, pour the gelatin and spread it even. Place in the frezeer for 15 minutes, transfer to the fridge for another 15 minutes. Then, take the container out of the fridge, remove the harded gelatin and cut it in cubes, stripes or whatever form you like.

You can prepare different flavors and after being the first flavor in the frezeer for 15 minutes, add the second layer and return it to the freezer for another 15 minutes. You can add as many flavors as you like. Then, you will have a multicolor gummy.

after you cut the gelatin, place the gummies in a air thight container. You do not need to store them in the fridge, but be sure to store them in a cool place.

They help me when I need something sweet or when I go to the movies!

Enjoy them!

[SDC2]

2 Sweet Oopsie buns*
1 cup strawberries (or you can use a berry blend)
Truvia to taste
2 Tablespoons light whipped cream

Smash berries in bowl and sweeten to taste. Layer buns with berries, then top with whipped cream.

Sweet Oopsie Buns

Preheat oven to 300 degrees
3 eggs
pinch of Cream of Tartar
3 oz fat free cream cheese (unsoftened)
5 packets of Truvia
1 tsp vanilla extract

Separate eggs into two separate bowls of whites and yolks. In whites bowl add a pinch of cream of tartar. Beat with electric mixer until stiff. In yolks bowl add cream cheese, Truvia and vanilla. Either beat until smooth with electric mixer or blend in blender or Bullet. Gently fold yolk mixture into whites, making sure not to break down the whites.

Spoon into 12 mounds on a Pam sprayed cookie sheet. Bake for 25-30 minutes, or until top begins to brown. Let cool.

Serving size 1 strawberry shortcake with 2 mounds / 120 calories/ 2g fat/ 13g carb/ 3g fiber/ 8g protein

[freeman525]

bump

[SDC2]

I am reposting this since someone wanted the nutrition information, which I got from the Daily Plate. This is not my recipe, but Sonia's.

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.

Makes 36 cookies
Per Cookie
Cal 34.8/ Fat 2.9g/ Sod 6.1mg/ Carbs 1.2g/ Fiber 1.28g/ Prot 1.56g

[poodleboutique]

I made these today and they are great, But was wondering if anyone has a recipe using an 8 ounce package of fat free cream cheese, so I can make 2 seperate batches one with seasonings and one that is sweeter. does anyone have a pancake recipe for these and what other ideas have you come up with. Also, if I had 2 of them which was 82 calories, is that my protein calories? I only lost 1.5 pounds this week, so trying to stay motivated with other food options. Thanks Mary

[Sunny_FL]

Originally Posted by SDC2

In blender combine fat-free/sugar-free pudding, substitute unsweetened almond breeze (original, vanilla or chocolate work) for the milk and one level teaspoon of guar gum per package of pudding and blend.

If you are making 2 packages of pudding at the same time use 1 container (32oz) of unsweetened almond breeze and 2 level teaspoons of guar gum. Let them set in fridge for at least 30 minutes to set. Make sure not to over do the guar gum. A little goes a long way.

If I can make a suggestion when making the pudding use either the unsweetened vanilla or chocolate flavor depending on the flavor pudding you are making. The unsweetened original is good but the other two are better. The unsweetened chocolate is great with any of the chocolate varieties and also the cheesecake variety. You can use either the unsweetened vanilla or unsweetened chocolate when making the banana creme flavor.

Enjoy

McBoo

After making the Lo Carb Pudding, I blended with a mixer 1/2 cup of SF Cool Whip into it and it made it taste even better. It tastes great in every flavor, the SF Butterscotch "Mousse" is my favorite!

[TriMom]

Greek yogurt with a sprinkle of sugar free jello powder (any flavor, but I used cherry) and 2 tbsp of cool whip (sugar free). Mix and you get a Delicious mousse.

[tracy_d]

This recipe is from the "survival guide" handouts at my clinic. They taste just like the peanut butter balls/ buck eyes you can make at Christmas time and they are delicious!! My kids even loved them! I used vanilla shake mix with a couple spoonfuls of cocoa instead of the chocolate shake mix and had to crush another 1/4 cup almonds to coat all of the bites but I bet they would be good even without the almonds.

Serving size 1 "bite"

Ingredients:
10 TBSP crunchy peanut butter
2 scoops chocolate medi protein shake
1/2 tsp vanilla extract
1/2 cup splenda
1/2 cup water
1/4 cup crushed almonds

Directions: Put all the ingredients (except almonds) in a food processor or blender and blend until mixed. Use a spatula to place mixture onto saran wrap. Roll into 1/2 in. balls then roll in almonds. (the batter was kind of gooey for me and this part was very messy). Freeze for an hour. Makes approx. 16 servings.

Nutrition info:
Calories- 70
Carbs- 3g
Fat- 6g
Protein- 5g

[tracy_d]

Originally Posted by SDC2

The Frozen Chocolate Cheesecake Bites recipe came from Hungry Girl. I tweeked the recipe to my liking and feel these are even more like the real thing. These have a grahmn cracker-like crust using a tiny bit of fiber-one cereal.

(Per Bite: 39 calories, 1g fat, 3.7g carbs, 0.6g fiber, 2.75g protein)

Ingredients:

1 cup Cool Whip
1 8oz pkg fat-free cream cheese; softened
4 packets of Truvia
¼ cup Fiber 1 Cereal ground up ( use a coffee grinder or food processor)
butter spray

Directions:

Spray mini muffin tin (to make 12 mini cheesecakes) with Pam. Add 1 packet of Truvia to ground Fiber 1 cereal and mix. Spoon ½ tsp of mixture into bottom of each muffin tin. Spray each tin with 1 squirt of butter spray. In separate bowl, mix soften fat-free cream cheese with Cool Whip and 3 packets of Truvia. Spoon mixture evenly into muffin tins. Cover and freeze.

You can eat them plain, add Hershey’s Sugar Free Syrup, Fifty 50 Strawberry spread or fresh strawberries.

Suzie-
I tried these plain and just LOVED them!! My kids ate them too!! I can't believe how good the "crust" was. It was just enough to give the cheesecake that little bit extra.

[chrislaurie]

WOW!! I made the peanut butter balls (I actually made one big log and evenly sliced them into pinwheels so I did not need to roll out balls) and cheescake bites tonight. They are delicious! I plan on making almond cookies in the next day or so too. Although i find taking all 3 AS daily keeps my mind off cheating or snacking I now have a nice treat to budget for and look forward to at the end of a day...not everyday though. Perhaps the days I fish which are low in calories.

[tracy_d]

Well it was my husband's birthday and making his cake was a little hard. It was the smells that were tempting. I didn't even lick the bowl or my hands!! But I did want to have cake with him and my family, so I made the oopsie rolls as a cake. All I had was 2oz. of FF cream cheese, so I used that with 2 eggs instead of 3 and 3 packets of Truvia instead of what the original recipe calls for. I added a little vanilla extract (I just poured it in but it was probably about 1/2 tsp. I cooked it in a small 4 or 5 in. round dish. Then for the frosting I used 1 cup semi frozen FF cool whip with 1 1/2 tsp cocoa and 2 packets of truvia. It tasted like ICE CREAM!! I used 1/2 of the cooked oopsie cake and spread about 1/2 of the frosting on top for my piece of cake. It was delicious!! It tasted like ice cream cake because I left the cool whip in the freezer until I used it. I'm not good at figuring out all the calories, but I figured the oopsie cake piece was about the size of one regular roll, so I figured 45 calories to be safe, then I figured half the calories of cocoa and cool whip servings to be a total of 15 calories that I ate. So if my calculations were correct, the dessert was about 60 calories total.

[sarah135]

so could i have any of these on my 2nd week im a huge sweets person

[tracy_d]

Originally Posted by sarah135

so could i have any of these on my 2nd week im a huge sweets person

ABSOLUTELY!! Try the cheesecake bites too! They are great! Just don't go overboard with the portions I feel ya- I am STILL a big sweet person! I've just learned to like artificial sweeteners and "fake" sweets!