Guest guest Posted January 18, 2004 Report Share Posted January 18, 2004 Bill .. That sounds yummy. I'll have to try it. Also you can make cheesecake with neufchatel cheese (low fat cream cheese). It's really easy. 1 block of low fat cream cheese splenda to taste (maybe 5 T) 1 egg (or 2 if you prefer a fluffier cheesecake) juice of 1/2 a lemon a bit of vanilla (maybe a teaspoon). Mix it all togther and put in muffin cups (in lieu of the graham cracker crust) and bake at 350 for 18-25 mintues or until the center is set. It's not hugely low fat, so dont' go nutso with them, but if you REALLY NEED dessert these work well and are reasonably healthy. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2004 Report Share Posted January 18, 2004 Wow that sounds good, I'm wondering if it would be okay with Riccota, I know lots of people don't care for that cheese but I love it! I'll have to try it! Thanks for the recipe! Kathie > Hi everyone. My wife and I started SB on 1/5. She was 160 and I was > 195. Through Friday, she lost 10 lbs and I have lost 9. Official > weigh in day is Monday but I don't have time to post during the week. > I wanted to share a dessert we discovered for those of you that can't > handle the Riccota cheese and flavorings. (The grainy texture was > just too much for us.) > We take a package of SF Jello and dissolve in a cup of hot water. > Then put this in a blemder with 1 cup of low fat cottage cheese. > Don't use fat free- it will seperate. Run the blemder on high for > about a minute, pour it in a bowl and chill just like for jello. It > tastes great! The orange flavor is like an orange push up! We are > trying Lime Jello tonight. Hope you enjoy. > > Bill Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2004 Report Share Posted January 18, 2004 I made a fat free cheesecake yesterday: 3 blocks of fat free cream cheese, 3 eggs, 1 Tablespoon of vanilla, 2 Tablespoons of Spenda, 1/4 cup dry cocoa powder. Mix until creamy, bake 350 for 40 minutes. Really good with canned whipped light cream (legal). Someone else posted this a while ago and I just tweaked it.I hate that ricotta dessert because it is grainy. Re: Try this for Dessert Bill ..That sounds yummy. I'll have to try it.Also you can make cheesecake with neufchatel cheese (low fat cream cheese). It's really easy.1 block of low fat cream cheesesplenda to taste (maybe 5 T)1 egg (or 2 if you prefer a fluffier cheesecake)juice of 1/2 a lemona bit of vanilla (maybe a teaspoon).Mix it all togther and put in muffin cups (in lieu of the graham cracker crust) and bake at 350 for 18-25 mintues or until the center is set. It's not hugely low fat, so dont' go nutso with them, but if you REALLY NEED dessert these work well and are reasonably healthy.Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2004 Report Share Posted January 18, 2004 Those would also be great for breakfast! I really hate eggs and having something fast (and sweet LOL) for breakfast sounds great. Ann Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2004 Report Share Posted January 18, 2004 You can do a similar thing with tofu. Use the large package of sugar free jello. Put two cups of boiling water in your blender with the jello and add the block of soft tofu. Blend it up and pour in individual dessert dishes and chill it until it sets. It layers a little, but still tastes good. Especially with a little fat free topping on top. Barbara Try this for Dessert We take a package of SF Jello and dissolve in a cup of hot water. Then put this in a blemder with 1 cup of low fat cottage cheese. Don't use fat free- it will seperate. Run the blemder on high for about a minute, pour it in a bowl and chill just like for jello. It tastes great! The orange flavor is like an orange push up! We are trying Lime Jello tonight. Hope you enjoy.BillReminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2004 Report Share Posted January 19, 2004 Kathie let me know if it is good. I love ricotta to. Roxie Wow that sounds good, I'm wondering if it would be okay with Riccota, I know lots of people don't care for that cheese but I love it! I'll have to try it! Thanks for the recipe!Kathie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2004 Report Share Posted January 19, 2004 > Kathie let me know if it is good. I love ricotta to. > Roxie > Wow that sounds good, I'm wondering if it would be okay with > Riccota, I know lots of people don't care for that cheese but I love > it! I'll have to try it! > > Thanks for the recipe! > > Kathie Yes, Ricotta will work well too. We actually tried that first. About 2 minutes in the blender on high speed really takes out the graininess. The cottage cheese just comes out smoother and the taste is more pleasing to us. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2004 Report Share Posted January 20, 2004 Here are a couple of cheese cake recipes I've picked up along the way, I have never actually tried them, but I have them on hand...you know...just in case. Sue Ricotta Cheesecake 15 Ounces Part Skim Ricotta Cheese 4 Whole Eggs 1 Cup Splenda 1/3 Cup Fat Free Half and Half 1/3 Cup Cocoa Powder 3 Tablespoons Almond Extract 1 Tablespoon Lemon Juice Preheat Oven to 400 Degrees. Place all ingredients in a food processor and allow to blend for approximately five minutes - this will allow the ingredients enough time to become very smooth - even the most grainiest Ricotta. Spray TWO 1 & 1/2 quart round french white casserole dishes with olive oil cooking spray (or olive oil in a misto sprayer). Be sure to spray both the sides and bottom. Divide the batter evenly between the TWO casserole dishes. Place the two cakes on a cookie sheet in the center of the oven. Bake approximately 1 hour. Allow cakes to cool before attempting to remove from pan. Using a rubber scrapper, loosen the sides of the cakes and carefully try to loosen the bottom of the cakes as well. Refrigerate for at least two hours before serving. Slice both cakes into fourths. Each cake has four servings - for a total of eight servings. You may make these into brownie like cupcakes also by using regular Vanilla extract in place of the Almond extract. Place into a non-stick muffin tin or muffin tin lined with foil wrappers each sprayed with (and cooking oil for easy removal)...bake for 30-35 minutes. NOTE: I have heard from some that the recipes have been terrific! Others have said that the cooking times are too long. No Bake Cheese Cake Serves 12 1 cup water 1 envelope Knox unflavored gelatin 16 ounces cream cheese - softened 3/4 cup granular sugar substitute 1 teaspoon vanilla extract 2 tablespoon sugar free pudding mix (any flavor) In glass cup, sprinkle gelatin over cold water; let stand for 2 minutes. Microwave on high until hot; stir thoroughly, then let stand until completely dissolved. Add cream cheese cubes and stir until softened. Blend well with mixer. Add Sugar substitute, vanilla and pudding mix. Pour into 12 paper lined muffin tins. Chill 2 hours or until firm.a> wrote: Wow that sounds good, I'm wondering if it would be okay with Riccota, I know lots of people don't care for that cheese but I love it! I'll have to try it! Thanks for the recipe!Kathie> Hi everyone. My wife and I started SB on 1/5. She was 160 and I was > 195. Through Friday, she lost 10 lbs and I have lost 9. Official > weigh in day is Monday but I don't have time to post during the week.> I wanted to share a dessert we discovered for those of you that can't > handle the Riccota cheese and flavorings. (The grainy texture was > just too much for us.) > We take a package of SF Jello and dissolve in a cup of hot water. > Then put this in a blemder with 1 cup of low fat cottage cheese. > Don't use fat free- it will seperate. Run the blemder on high for > about a minute, pour it in a bowl and chill just like for jello. It > tastes great! The orange flavor is like an orange push up! We are > trying Lime Jello tonight. Hope you enjoy.> > BillReminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2004 Report Share Posted January 24, 2004 This works well with an 8 oz cup of yogurt instead of the cottage cheese. > Hi everyone. My wife and I started SB on 1/5. She was 160 and I was > 195. Through Friday, she lost 10 lbs and I have lost 9. Official > weigh in day is Monday but I don't have time to post during the week. > I wanted to share a dessert we discovered for those of you that can't > handle the Riccota cheese and flavorings. (The grainy texture was > just too much for us.) > We take a package of SF Jello and dissolve in a cup of hot water. > Then put this in a blemder with 1 cup of low fat cottage cheese. > Don't use fat free- it will seperate. Run the blemder on high for > about a minute, pour it in a bowl and chill just like for jello. It > tastes great! The orange flavor is like an orange push up! We are > trying Lime Jello tonight. Hope you enjoy. > > Bill Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2004 Report Share Posted January 24, 2004 I wanted to say that I did find one brand of Ricotta that was not grainy at all. It is the Polly O brand. It is the only one I found that has a smooth texture. Re: Try this for Dessert This works well with an 8 oz cup of yogurt instead of the cottage cheese.> Hi everyone. My wife and I started SB on 1/5. She was 160 and I was > 195. Through Friday, she lost 10 lbs and I have lost 9. Official > weigh in day is Monday but I don't have time to post during the week.> I wanted to share a dessert we discovered for those of you that can't > handle the Riccota cheese and flavorings. (The grainy texture was > just too much for us.) > We take a package of SF Jello and dissolve in a cup of hot water. > Then put this in a blemder with 1 cup of low fat cottage cheese. > Don't use fat free- it will seperate. Run the blemder on high for > about a minute, pour it in a bowl and chill just like for jello. It > tastes great! The orange flavor is like an orange push up! We are > trying Lime Jello tonight. Hope you enjoy.> > BillReminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.