Sugar Free Ham Glaze

Inspired by Baritric Eating Recipe Box

Ingredients

1 8-9 pounds spiral sliced ham

1 10-ounce jar Smuckers Sugar Free Orange Marmalade or Apricot preserves

2/3 cup orange juice

1 tablespoon red wine vinegar

1/3 cup Grey Poupon mustard

Whole cloves (we substituted ground cloves into the mixture)

Directions

Blend preserves, orange juice, and vinegar in a small saucepan. Bring mixture to a boil, lower heat to a gentle simmer and reduce until thick enough to coat the back of a spoon. Remove from heat, and whisk in mustard. Place ham in a shallow roasting pan, and fan spral sliced ham. This will allow the glaze to penetrate the inside of the ham. Pour glaze of ham, allowing it to seep between the slices. Bake for 15 minutes per pound at 300 degrees, basting occasionally. Remove from oven and let ham rest for 20 minutes before slicing

Cranberry Orange Cheesecake

Ingredients

Crust:

One 8 ounce package Murray sugar free Oatmeal Cookies

1/2 teaspoon ground cinnamon

1/2 cup pecans

2 tablespoons melted butter

Filling:

Two 8-ounce packages Philadelphia Reduced Fat Cream Cheese

1 cup Splenda granulated (not the packets)

1/4 cup sour cream (or Fage yogurt)

2 teaspoons vanilla

2 eggs

1 Cup Sugar Free Cranberry sauce divided

Directions

Crust:

Pulse cookies, nuts, and cinnamon in a food processor until finely ground. Add melted butter, and blend until evenly moistened. Press very firmly onto bottom of 9 inch spring form pan or 9 inch deep dish pie plate and set aside.

Filling:

Beat cream cheese, Splenda, sour cream, and vanilla with electric mixer or stand mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just well blended. Fold in 1/2 cup sugar free cranberry sauce. Pour over crust. Bake at 325 degrees for 35 to 40 minutes or until center is almost set. If using springform pan, loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Refrigerate 4 hours or overnight. Before serving, spoon a dollop of sugar free cranberry sauce over the top of each slice.

Sugar Free Cranberry Sauce

Bariatric Eating Recipe Box

Ingredients

One jar Pollaners Sugar Free Orange Marmalade

One 12-ounce bag whole fresh Cranberries

¼ teaspoon ground cinnamon

1 cup Splenda Granular

Directions

Empty the preserves into a heavy saucepan and cook over medium low heat for 3 to 4 minutes until the preserves soften and melt. Add the cranberries and cinnamon; stirring constantly while mixture comes to a boil over medium high heat, cooking until berries begin to pop. Reduce temperature to low and simmer 15 to 20 minutes until sauce is glossy and thick – crushing the berries against the side of the pot with your wooden spoon. Stir in the Splenda and cook 5 more minutes before removing from heat to cool. Remove from heat and transfer to refrigerator to cool.

Christmas Time Favorites~ WL Friendly Recipes

SF Peanut Butter Cookies

Ingredients
1 Cup Natural Peanut Butter
1 Cup Splenda
1 Large Egg
1 Cap Vanilla Extract
Pinch Salt

Directions
Mix Everything together. Place in 1 tbsp. mounds on a cookie sheet. Bake until lightly brown around the edges.

Nutritional Info *
Servings Per Recipe: 12 * Amount Per Serving * Calories: 146.7 * Total Fat: 11.1 g * Cholesterol: 17.7 mg * Sodium: 18.2 mg * Total Carbs: 6.1 g * Dietary Fiber: 1.3 g * Protein: 5.2 g


SUGAR FREE EGGLESS EGGNOG
Bariatric Eating Recipe Box~Holiday Foods

Ingredients
5 cups milk
1-2 cups ff half & half (depending on how thick you like it)
One 4-serving-size sf vanilla instant pudding powder
3 tablespoons Splenda granular
1 1/2 teaspoons nutmeg (fresh is BEST!)
1/4 teaspoon cinnamon
2 teaspoons brandy or rum extract
1 teaspoon vanilla extract

Directions
Whisk all together and let chill for at least an hour. May need to add more milk if you like it thinner.


Warm Cranberry Sipper
Bariatric Eating Recipe Box~Holiday Foods

The perfect drink for a crisp fall evening while sitting on the porch contemplating how post op life has changed your world. It is also great served cold over ice during those warm summer months.

Ingredients
½ cup Splenda
2 whole cinnamon sticks
10 whole cloves
2 cups Ocean Spray Light Cranberry Juice – Splenda sweetened
1 cup orange juice (I used low sugar from Krogers)

Directions
Combine Splenda, cinnamon sticks and whole cloves with 2 cups of water in a saucepan; bring to a boil. Add cranberry and orange juice, reduce heat and simmer ten minutes. Ladle into mugs and serve.

Nutritional Info
Makes 5 cups - Per ½ cup:
Calories 40, fat 0g, carbs 5g, protein 0g


Tuscan White Bean Dip
Bariatric Eating Recipe Box~Holiday Foods

Use fresh sprigs of rosemary to garnish this zesty combination of delicate cannellini beans, herbs and spices. Serve with assorted Crostini Toasts, Pita Chips, or Bagel Chips.

Ingredients
¼ cup olive oil
1 medium onion, diced
4 garlic cloves, sliced
1 teaspoon fresh chopped rosemary, or ½ teaspoon dried
1/2 teaspoon smoked paprika
Two 15-ounce cans cannellini beans, or great northern beans, rinsed and drained
1 tablespoon red wine or cider vinegar
¼ teaspoon crushed red pepperKosher salt (use kosher salt in the kitchen as the flakes have great flavor)
Freshly ground black pepper

Directions
Heat 1 tablespoon olive oil in a small skillet over medium low heat. Slowly cook the onions and garlic for 5 to 6 minutes until soft, stirring constantly. Add the rosemary and smoked paprika and cook an additional minute. In a food processor, blend the cannellini beans, sautéed onion mixture, vinegar, red pepper, and ½ teaspoon salt until smooth. Slowly add the remaining olive oil. Add additional salt and lots of black pepper to taste.

Transfer to covered bowl and chill to allow flavors to blend. Bring the dip to room temperature before serving – about twenty minutes - so the flavors of the ingredients come out.

This dip is also crazy delicious when baked in a medium oven proof dish at 325 degrees F for 20 to 30 minutes, until bubbling around the edges.Makes 2 cups.

Nutritional Info
1/4 cup portion:
Calories 59, fat 2g, carbs 6r, protein 2.5g

PB2 Chocolate Chip Pecan Cookies

A friend of mine sent me a pretty cool website the other day, Desserts Magazine: For people who eat desserts first!. I found a recipe for Flour less Peanut Butter Cookies, and thought I could modify to meet my lifestyle food choices. Now, once again, I could make or eat this everyday, but it was nice for a treat. Most of the time we make new food recipes, we usually take them to my in-laws. This way, they are not in our house tempting us!

These were pretty good, though a little bit dry and crumbly. I just might add a little liquid next time!

Hope you enjoy!


INGREDIENTS
1 cup PB2 prepared peanut butter
¾ cup granulated Splenda
1 large egg, slightly beaten
½ teaspoon baking soda
¼ teaspoon kosher salt
¾ cup Sugar Free Chocolate Chips
½ cup roasted pecan halves

DIRECTIONS
Preheat the oven to 350 degrees F. Line the bottoms of two 12-by-18-inch sheet pans with parchment paper.

In a large bowl, stir the peanut butter, sugar, egg, baking soda and kosher salt until combined. Stir in the chocolate and peanuts.

Using a small, greased ice cream scoop, measure out the dough in teaspoon sized balls. Place the dough on the prepared pans, spacing them 2 inches apart.

Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until lightly golden and spread to a puffy mound, about 12 to 14 minutes. Let cool completely on the pans on wire racks. Store in an airtight container at room temperature for up to week. Yields: 24 cookies

Butternut Squash Soup

Beth went out for lunch a couple of weeks ago and talked about the Butternut Squash soup she had. I saw this one over at Bread & Honey. So, I thought I would make it for her. I did modify it according to what I had in the house, but it is still the same recipe!

I love food blogs, and Bread & Honey is one of my new fvorites. Summer Allen-Gibson is the creator of Design is Mine, as well as a mum, illustrator, and baker. She spends large portions of her days buried in cookbooks and trying out new recipes in her kitsch-filled kitchen. Alicia Lynn Carrier is a 24 year old mom, freelance photographer, and nerd. She loves food, spending time at home, and taking pictures of stuff in people's houses. Her website is here.

Very yummy after spending a "cold" day at the football field!

Hope you enjoy!

Butternut Squash Soup

1 butternut squashes
1 poblano pepper
1 small yellow onion
1 whole head of garlic (I will be roasting garlic again!)
8 ounces baby carrots
3-4 cups of vegetable or chicken stock.

Preheat your oven to 375ºf.

Slice squashes lengthwise, so you can scoop out the seeds. You can cut them down a little more if you'd like, to fit on your pans and maybe cook a little faster. Drizzle with olive oil, salt lightly, and place on a baking sheet in the oven. You know what? Do i need to describe the whole process? Everything gets drizzled in olive oil and roasted at the same time in the oven. I wrap the onions, shallot, and garlic individually in tinfoil, and leave the seeded, halved pepper on a baking sheet, along with the carrots. Keep an eye on the pepper and remove when it becomes blistery and begins to blacken. Just peek in on everything every once in awhile and make sure nothings burning.

Pull things out as they finish (The peppers will finish first, then the carrots, then the shallot probably, then the garlic, then onion, then butternuts, probably.) Just keep poking everything until it's mushy. Let everything cool so you can handle it easily, and heat up your stock while you wait.

Bust out your blender or food processor, and put a large pot aside for the finished soup. Begin blending the ingredients (duh, don't forget to peel your butternut) in steps, adding warm stock as needed to get it smooth. Dump it all in the big pot and stir it up really well, adding more stock if necessary to thin to desired consistency. Put over heat if necessary- letting all the ingredients cool can leave you with a lukewarm soup. Serves 3 or 4

NSA Apple Cake ~ Marilyn

No Sugar Added Fresh Apple Cake

Ingredients
3 eggs
1/2 cup unsweetened applesauce1/2 cup canola oil
2 cups Nature's Crystals sugar substitute (Splenda will NOT work)
1 1/4 cups low carb flour (I use almond flour)
1 1/4 cups self rising flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large apples, cored and grated (I use Granny Smith and grate them in food processor)
1 1/2 cups chopped pecans or walnuts
1/4 cup I can't Believe its not Butter
1/2 cup Nature's Crystals Brown Sugar Substitute
1/3 cup skim milk

Directions
Preheat oven to 350 degrees. Pam or Baker's Secret a rectangular pan or bundt pan. Blend eggs, applesauce, oil and white Nature's Crystals until creamy. Mix baking powder, soda and salt into almond flour and then into self rising flour and add to batter a little at a time. Batter will be very stiff. Fold in apples and 1 cup nuts.
Bake for 60 minutes or until a toothpick inserted into center of cake comes out clean. Let cool 30 minutes, then remove from pan if a bundt pan was used.

Topping:Melt the I Can't Believe its not Butter, the brown sugar substitute, and the skim milk in a saucepan over high heat. Bring to boil for 2 minutes, add remaining nuts and boil another minute. Pour over cooled cake.

Nutrition
18 servings
202 calories per serving
12 g fat
12 g carbs
6 g protein

Sugar Free Bread Pudding~Marilyn

Sugar Free Bread Pudding
1 1/4 loaves French or Italian bread without seeds
6 eggs-room temperature
3/4 cup Natures Crystals (Splenda will NOT work)
1 1/2 cups skim milk
1 teaspoon vanilla extract

Directions
Tear bread into bite size pieces early in day and allow to sit in air stirring every once in a while so that all the bread gets dry. Spray Pam in a large rectangular pan. After bread has dried out, slowly pour milk over it until saturated. Add sugar substitute. Add eggs and mix with a spoon. It is important that the eggs are room temp and that you do not mix with a mixer. Once eggs are incorporated, pour batter into prepared pan and bake at 350 degrees for about an hour. It will puff up like a soufflé. While baking make sauce of your choice.

Sauce
1/2 cup I can't Believe its not butter
1/2 cup Nature's Crystals Powdered sugar substitute
1 egg

Directions

Melt butters in saucepan, add sugar substitute and cook, stirring for 2 minutes. Beat egg in another pan. While whisking egg, slowly add a little of the hot sauce to temper eggs and prevent them from scrambling, then return all to the pan and cook for another minute.

White Chocolate Sauce add 3 pumps of DaVinci Sugar Free White Chocolate syrup.

Praline Sauce add 2 pumps of DaVinci Sugar Free Praline Syrup and 1 pump DaVinci Sugar Free Caramel Syrup and 1/2 cup chopped pecans.

Cinnamon Dolce Sauce, add 2 pumps sugar free cinnamon syrup and 1 pump toasted marshmallow syrup.

Nutrition
White Chocolate Sauce
16 servings-2 Tablespoons
226 calories
12 g fat
20 g carbs
7 g protein(with 2 tablespoon praline sauce)

Praline Sauce
16 servings-2 Tablespoons
247 calories
14 g fat
20 g carbs
7 g protein

5 Minute Pumpkin Cake

There is nothing like pumpkin when there is a fall crispness in the air! I got the idea from Michelle (Eggface). She made the sugar free version of the 5 minute chocolate cake the other day. So I thought I would experiment! Here's my version:

Scott’s 5 Minute Sugar Free Pumpkin Cake

2 Egg, beaten
3 Tablespoons Milk (I used Hood’s Calorie Countdown)
4 Tablespoons Cinn-a-bliss2 Tablespoons Canola Oil
6 Tablespoons Rolled Oats (Grind it into a flour)
3 Tablespoons Canned Pumpkin
1 Tablespoon Splenda
1 scoop Vanilla Protein Powder
1 Teaspoon Pumpkin Pie Spice

Mix egg, milk, Cinn-a-bliss, pumpkin and oil and combine thoroughly. In a separate container, grind oatmeal into a flour type consistency. I use my magic bullet for this. Add the rest of your dry ingredients to the oatmeal and mix well. Tip dry into wet and stir till combined.

Pour into microwave safe bowls. I used 3 small ramekins, and it worked well. Microwave for 5 minutes. Top with Sugar Free Whipped Topping and drizzle with Cinn-a-bliss or Smuckers Sugar free Caramel Topping and enjoy!

Susy & Derrel's Power Pancakes

This recipe has been sitting in my edit column for way too long! I actually forgot about it. My friend Susy sent it to me, and they aredeliciouss! Thanks Susy!

Power Pancakes

1/2 cup low fat cottage cheese

4-5 egg whites

1/2 cup uncooked oatmeal

1/2 teaspoon cinnamon

2 packets of equal
Place all ingredients in a blender and blend for 1 minute.

Cook like you would pancake batter. yum yum.

298 calories
29 grams of carbs

35 grams of protein

5 grams of fat

I cook one big pancake. Of course I can't eat the whole thing, it makes 2-3 meals. I put the rest in the fridge, but I like them cold too, and I always eat them plain. Susy !

Faux-Tato Salad

Faux-Tato Salad
~ Sue, Tina & Stacy~

Ingredients

1-2 large heads cauliflower, roughly chopped
6 hard boiled egg whites, chilled and chopped
½ envelope ranch dressing/dip mix
1 ½ cups mayonnaise
½ cup sour cream
3 tbsp dijonnaise
2 tbsp non-dairy liquid creamer (Coffeemate)
1 cup diced red onion
2 celery stalks, diced
¼ cup chives, chopped
3 tbsp rice vinegar
2 tbsp dill, chopped
2 tbsp parsley, chopped
1/3 tsp salt
Paprika, optional for garnishing

Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave for 6 - 8 minutes or until cauliflower is soft. Meanwhile, in a medium bowl, mix together the ranch mix, mayo, sour cream, Dijonnaise and salt. Set aside. Once cool enough to handle, drain any excess water from the cooked cauliflower. Lightly mash just 2 cups of the cauliflower, and then place in a blender. Add creamer and puree or pulse until blended. Don't worry if it isn't completely smooth. Pour mayo mixture into the blender and mix until blended and creamy. Chop the rest of the cauliflower into small half-inch pieces. Place these cauliflower pieces in a large bowl, and add the onion, celery and vinegar. Toss and let sit for 5 minutes. Pour the blender mixture over the vegetables and mix well. Add the chopped egg whites, chives, dill and parsley, and fold them in. Chill for several hours. If you like, sprinkle with paprika just before serving. Fix the day before for an even better flavor.

Peanut Butter Fluff

Peanut Butter Fluff
~ Sue, Tina & Stacy~

Ingredients
1 cup peanut butter
1 (8 ounce) cream cheese, softened
1/3 cup Splenda
½ tsp vanilla
1 small tub sugar free cool whip, thawed

Beat together everything except cool whip until smooth and mixed well. Add cool whip and fold in until mixed together. Chill in fridge for soft dessert or scoop out and freeze for bite size treats. You can also smooth out into a pan and freeze then cut and eat.

Strawberry Dessert

Strawberry Dessert
~ Sue, Tina & Stacy~

Ingredients
1 large container of fat free vanilla yogurt
1 package strawberry sugar free jello
Strawberries, frozen or fresh

Mix dry jello into the yogurt and stir until jello is dissolved. Add fruit and serve.

15 Minute Black Bean Salad

15 minute Black Bean Salad
~ Sue, Tina & Stacy~

Ingredients
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn, thawed
8 cherry tomatoes, quartered and gently squeezed to remove seeds
½ cup minced onion
2 medium cloves garlic, pressed
½ cup diced red bell pepper
2 tbsp pumpkin seeds coarsely chopped
½ cup chopped fresh cilantro
2 tbsp extra virgin olive oil
3 tbsp fresh lemon juice
Salt and pepper to taste

Mix all ingredients together and serve. This salad will keep for several days and gets more flavorful if you let it marinate in the refrigerator for a while.

Broccoli Salad

Broccoli Salad
~ Sue, Tina & Stacy~

Ingredients
2 heads broccoli, chopped
1 small onion, chopped
2 cups sharp cheddar cheese, shredded
6-8 strips bacon, crumbled (we used Hormel Bacon Bits)
1 cup mayonnaise
½ cup sugar
2 tbsp red wine vinegar

Mix broccoli, onion, cheese, and bacon in a bowl. In another bowl, mix remaining ingredients to form the dressing. Add the dressing to the broccoli mixture and enjoy. Best if let set for several hours before serving.

Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms
~ Sue, Tina & Stacy~

Ingredients
1 (8 ounce) package white mushrooms
1 (8 ounce) package turkey Italian sausage links, casings removed
2 tbsp olive oil
1 clove garlic, minced
2 tbsp chopped parsley
¼ cup finely grated Parmesan cheese
Kosher salt and black pepper to taste
Shredded Parmesan cheese

Preheat oven to 375 degrees. Drizzle olive oil into a 9x13 inch baking pan and add 2 tbsp water. Set aside. Wipe mushrooms with a soft cloth and carefully remove stems. Scoop out some of the flesh to make a well in each cap. Finely chop stems and set aside. Over medium heat, sauté the sausage in the olive oil until crumbly and almost browned; 3-4 minutes. Add garlic, chopped mushroom stems, and parsley. Cook for 1-2 minutes. Remove from heat; add salt and pepper to taste. Stir in Parmesan cheese. Carefully fill each mushroom cap with 1-2 tablespoons sausage mixture and place in prepared baking dish. Sprinkle with shredded Parmesan cheese. Bake for 15-20 minutes or until brown and crispy.

One Happy Chicken ~ Smoked Chicken

Smoked Chicken

Ingredients

1 Whole Chicken

1 cup Emerils Seasoning

1/3 cup Splenda Brown Sugar

1 Qt Crystal Lite Apple Drink (Wal Mart Brand)

Hickory Chunks

Directions

Mix Emerils and Splenda brown sugar together. Skin 1 whole chicken and coat with Emerils/Splenda mixture. Let sit overnight for the spices to meld with the meat. Prepare smoker according to manufacturers directions and place chicken on wire rack. Every 30 minutes, spritz down chicken with apple juice. Smoke approximately 3 1/2-4 hours, or until temp reads 165 degrees.

Let chicken stand before shredding and use you favorite BBQ sauce. We use Walden Farms Sugar Free BBQ sauce.

Enjoy!

Blueberry Custard Pie

Blueberry Custard Pie

Ingredients
1 unbaked 9 inch pie shell
2 c. fresh blueberries
4 eggs
2/3 c. Splenda
1 1/3 c. Hoods calorie countdown milk
1 tsp. vanilla

Directions
Sprinkle blueberries in bottom of pie shell. Mix beaten eggs, sugar, milk and vanilla together and pour over blueberries. Bake at 400 degrees until custard tests done with a knife coming clean when stuck halfway between the rim and the middle (approximately 30 minutes).

Strawberry Custard Pie

Strawberry Custard Pie

recipe courtesy Mass Recipes

I will admit, I still love food! I try real hard though to take things in moderation. One of the recipe blogs I frequent is Columbus Foods. She does a great job of spot lighting local foods. Oh yeah, she takes awesome food porn! Anyway, her recipe called for blackberries. Just a little pricey right now, so we went with strawberries. All I can say is, "I hope it tastes as good as it looks"! I'll let you know! I did modify the recipe to make it a little more weight loss friendly!

Ingredients
1 unbaked 9 inch pie shell
2 c. fresh strawberries
4 eggs
2/3 c. splenda
1 1/3 c. Hoods calorie countdown milk
1 tsp. vanilla

Directions
Sprinkle strawberries in bottom of pie shell. Mix beaten eggs, sugar, milk and vanilla together and pour over blackberries. Bake at 400 degrees until custard tests done with a knife coming clean when stuck halfway between the rim and the middle.

Firehouse Chili ~ Wendy Warren

FIREHOUSE CHILI
~Wendy Warren~

Pictures to follow!

Ingredients
(makes enough for 10 or so firefighters/20-25 normal eaters)
2 lbs good ground chuck/round
1 large chopped onion
1 can (all cans 14 oz) diced tomatoes with chilis
2 cans diced tomatoes
1 can Margaret Holmes seasoned pinto beans
1 can kidney beans
1 can refried beans with green chilis
3 TBSP Jim Beam hot sauce
2 TBSP each of olive oil, parsley, salt, pepper, garlic powder, onion powder
4 TBSP chili powder

Directions
Brown and drain meat. Add onions, hot sauce, and all the spices to the meat and let flavors blend for 5 to 10 minutes over medium heat. Then, add all the tomatoes and beans and stir well.....be sure to get the refried beans mixed in well. Let chili simmer on low for 3 to 4 hours.

Chocolate PB2 Protein Ice Cream

Ingredients

1 Cup Hoods Calorie Countdown Milk

1 Cup Land of Lakes Fat Free Half and Half

2 Scoops Matrix Perfect Chocolate Protein

¼ Sup Splenda

2 T Torani SF Chocolate Syrups

2 Heaping T of PB2

Directions

Mix all ingredients together . I use an immersion blender, or what I affectionately call a boat motor to make the ice cream nice and airy. Make sure everything is blended well. Pour into your ice cream freezer and follow the manufacturers instruction for freezing. When ice cream is finished freezing, it will be at the soft serve stage. You can eat it then, or place in an airtight container ripen in the freezer.

Enjoy! this has got to be my favorite!

White Chocolate Protein Ice Cream

White Chocolate Protein Ice Cream

Ingredients
1 cup Hoods Calorie Countdown Milk
1 Cup Land of Lakes Fat Free Half and Half
2 scoops Lean Dessert Whipped Vanilla Protein
¼ cup Splenda
2 T Torani SF White chocolate Syrup
2 T of Jello SF White chocolate Pudding Mix
Smuckers SF Hot Fudge Sauce

Directions
Mix all ingredients together except hot fudge sauce. I use an immersion blender, or what I affectionately call a boat motor. Make sure everything is blended well. Pour into your ice cream freezer and follow the manufacturers instruction for freezing. When ice cream is finished freezing, it will be at the soft serve stage. You can eat it then, or place in an airtight container ripen in the freezer. When serving, top with a drizzle of Smuckers SF Hot Fudge Sauce.

Enjoy!

Peach Protein Ice Cream

Last week I talked about going to the Farmers Market in Nashville. Well we bought some freestone peaches that were absolutely remarkable. In other words...yum! I had eaten maybe one or two this week and noticed they were getting a little ripe. what a better way to use them, than Peach Ice Cream! Yeah!

Now we are not talking normal peach ice cream, it's all about protein around here. So we came up with a Protein Peach. It turned out really well!

Protein Peach Ice Cream

Ingredients
2 cups Hood Calorie countdown Milk
1/2 pureed peaches
1/2 cup diced peaches
1/3 cup Splenda
1 Tbsp DaVinci Sugar Free Vanilla Syrup
2 Scoops BSN Lean Dessert Whipped Vanilla Protein

Directions
In a bowl, mix together milk, Splenda, and vanilla syrup until blended well. Add pureed peaches and stir together. Mix in 2 scoops of vanilla protein using a hand mixer on high. This will make your mixture nice and frothy! Pour into your ice cream maker and follow your manufacturers directions for use. When ice cream is done, it will be like soft serve. You can eat it then, or pack in an air tight container and stick in freezer to ripen. Top with a dollop of Sugar Free Cool Whip if you would like!

Enjoy!

Here are some links to other Protein Ice Creams I have made:





Chunky Monkey Protein Ice Cream

Strawberry Caramel Protein Ice Cream

Pistachio Protein Ice Cream

Cookies & Cream Protein Ice Cream

Splenda Blend Sour Cream Pound Cake

It seems recipes have a way of spreading from one household to the next. Or in the age of the world wide web, from one blog to the next. I saw this recipe over at Lovin Life with Lea, and thought uhmmm, that sounds good. Then I found followed the link Lea had left and found the recipe over ar Recipeczar! So, we made it for church on Sunday, and added fresh strawberries. Wow, it was delicious! So, hope you enjoy!

Splenda Blend Sour Cream Pound Cake
http://www.recipezaar.com/107856

A delicious dessert, always keep a pound cake in the freezer for a begining of a delicious dessert. Toast or grill slices of pound cake and top with fresh fruit or your favorite topping or ice cream.
by Barb Gertz
1¾ hours 20 min prep
SERVES 18

Ingredients
3 cups sifted cake flour
1 1/2 cups Splenda granular
1/4 teaspoon baking soda
1 cup butter, softened
6 large eggs
1 (8 ounce) carton sour cream
2 teaspoons vanilla extract

Directions
Preheat oven to 325 degrees; GREASE and flour a 10-inch tube pan or a 12-cup BUNDT pan; set aside.

Combine flour, Splenda Sugar-Blend for baking, and soda in a large mixing bowl; cut butter into flour mixture with a fork or a pastry blended until crumbly, (this procedure may be done with a mixer at the lowest speed, cover mixing bowl with a tea towel to prevent spattering, I have a guard that fits on my mixer bowl-Kitchen Aid).

Combine eggs, sour cream, and vanilla in a small mixing bowl; add 1/4 of the egg mixture to flour mixture; beat on low speed of an electric mixer until blended; beat at medium speed for 30 seconds or until batter is smooth, stopping to scrap down sides of bowl; REPEAT PROCEDURE 3 times.

Spoon batter into prepared pan; Bake for 1 hour and 20 minutes or until a tooth pick inserted in center comes out clean, cool in pan on a wire rack 10 minutes; remove from pan, cool completly on a wire rack.

Nutritional Info
Calories 227
Total Fat 14.9g 22%
Saturated Fat 8.8g 43%
Monounsaturated Fat 4.1g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 103mg 34%
Sodium 121mg 5%
Potassium 69mg 1%
Total Carbohydrate 18.6g 6%
Dietary Fiber 0.4g 1%
Sugars 0.3g
Protein 4.5g 9%

Berry Cheesecake Pie ~ By Gidget

WOW! People are stepping up to the plate and expiermenting with foods. It's just like high school chemistry. You know, when you mix different chemicals together and sometimes you make a bomb. But other times you create a cure for the common cold!

Well, a friend of mine from Obesity Help Tennessee Forum has come up with a cure for the common cold. If not the cold, I'm sure it will be a cure for something since it looks and sounds so good! I plan on making it sometime this week. After I begged for "Food Porn", she obliged and sent a picture! So, THANKS to Gidget for this scrumptious summer time treat!

Ingredients

8 sheets phyllo dough
6 tbsp i can't believe its not butter melted
2 packages fat free cream cheese, softened
1/2 cup splenda
1 teaspoon vanilla extract
2 eggs
2 cups fresh or frozen mixed berries (I used frozen mixed raspberries, blueberries, strawberries, and blackberries
1/2 cup sugar free blackberry jam(I made myself!)
1 cup sugar free whipped cream

Directions

Place one sheet of phyllo dough in a greased 9 in pie plate brush with butter. Repeat 7 times; trim edges. Bake at 425 for 6-8 minutes until edges are golden brown. Cool on wire rack. For filling mix cream cheese, splenda, and vanilla until smooth. Add eggs, beat on low until just combined. Fold in the berries. Spoon into crust. Bake at 350 for 10 minutes, cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on wire rack for 1 hour. Refrigerate until chilled. In a small mixing bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with additional berries.

Cookies and Cream Protein Ice Cream

Scott's Cookies and Cream Protien Ice Cream

1 Cup Hoods Calorie Countdown Milk
2 Scoops Vanilla Protein Powder
2 Tablespoons DaVinci French Vanilla Syrup
3 Sugar Free Oreo Cookies

Chop the Oreo cookies and set aside. Mix together milk, protein, French Vnilla syrup. I used a blender to tackle this portion of the recipe. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add the chopped Oreos. The ice cream can be eaten right away, or stored in your freezer to ripen.

Pistachio Protein Ice Cream

Shelly's Pistachio Protein Ice Cream

2 Tablespoons Sugar Free Pistachio Pudding Mix

1 Cup Hoods Calorie Countdown Milk

2 scoops Vanilla Protein Powder

1/4 cup chopped pistachios, toasted

Toast 1/4 cup of chopped pistachios for a few minutes in a dry pan. Set aside to cool. Mix together milk, protein, & pudding mix. I used a blender to tackle this portion of the recipe. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add the chopped nuts. The ice cream can be eaten right away, or stored in your freezer to ripen.

All the credit for this recipe goes to Michelle. She rocks!

Caramel Flan Cheesecake

Caramel Flan Cheesecake (Sugar Free)

Cheesecake Base:
1 pound 8 ounces cream cheese, room temperature
1 1/4 cups Splenda
1 vanilla bean, split and scraped
1 tablespoon orange zest
6 eggs
1 cup half and half

Caramel:
Smucker's Sugar Free Caramel Sauce. Pour caramel sauce into a deep dish glass pie plate. Swirl the caramel around to cover the bottom of the plate and cool in fridge..

Cheesecake Base:

Preheat the oven to 325 degrees F. In mixer fitted with a paddle attachment, on low speed work the cream cheese until smooth. Add the sugar, vanilla, and orange zest. Continue to mix for 2 minutes until smooth. Add the eggs, 1 at a time, and scrape down after each addition. On low speed slowly stream in the heavy cream. Scrape down every 30 seconds. Remove from bowl and pour out into prepared cool caramel pan.

Bake in a hot water bath for 1 hour. When finished the cake will be slightly firm to the touch. Remove from the oven and place in the refrigerator. Make sure to cool down for at least 4 hours before flipping over. The cake can be made up to 2 days in advance.

Flip over by placing a 12-inch flat plate over the top of the cake pan. Hold with a firm grip and flip cake upside down. Let the pan sit on top for a second. Lift pan off the cake and serve on its own or with berries.

This recipe has been adapted from Food Network and Wolfgang Puck

Strawberry Caramel Protein Ice Cream

Strawberry Caramel Protein Ice Cream

Ingredients
1 cup mashed Strawberries

2 Tablespoons Whipped Cream Cheese

2 Tablespoon Sugar Free DaVinci Vanilla Syrup

2 cup Hoods Calorie Countdown milk

4 scoops Vanilla Protein Powder

1/2 cup chopped Strawberries

Mix all your ingredients in blender, except for 1/2 cup strawberries. Pour into your freezer and follow manufacturers directions and wait! 5 minutes before your ice cream freezes, chop the remaining strawberries into small bite size pieces and pour into your freezer. Your ice cream will be the consistency of soft serve. You can enjoy it then, or pop into an airtight container and freeze for a couple of hours, giving it time to ripen!

Now this is Eggface's recipe, but I doubled it and I used ingredients that were in my cupboards. Now, how did this recipe change to Strawberry Caramel? Let me present the story...

Scott: RJ, would you like to try the ice cream?

RJ: Yeah papa, I would! (He takes a small bite). What flavor is this, strawberry caramel?

S: No, it's just plain strawberry.

I then take a spoon to Beth, my wife.

S: Beth would you like to try the ice cram?

B: Yeah! What flavor is this, strawberries and caramel?

S: No! why is everyone asking me this?

B: Did you use a dirty spoon, because I'm tasting caramel!

S: No, I did not!!!

10 minutes pass, and I again offer her another small sample. This time with a different spoon.

S: Well?

B: It's really good, but I'm still tasting caramel!

At this point, my mind goes into uh oh mode and I run to the kitchen! Sure enough I used DaVinci's caramel syrup instead of vanilla! So, there you have it...Strawberry Caramel Protein Ice Cream! I really have to give Michelle the credit for all this. It seems her Protein Ice Cream is taking over the world!

I do know this though...at night for a quick and easy dessert, we are having protein ice cream!

Hope you enjoy!

Chunky Monkey Protein Ice Cream

Well, I finally did it. I bought a Cuisinart Ice Cream Maker with part of my stimulus check. Thank you Uncle Sam!

I have been following Michelle's (Eggface) journey into the art of protein ice cream making. I have to share this with you though...ice cream is what got me into trouble.

My treat for the day (pre-weight loss surgery) was to buy Blue Bell ice cream and eat a half a gallon a day! Sad isn't it? Well I got to say this about Eggface's protein ice cream...yum, yum, yum!!!!

So, here is the recipe I used for my Chunky Monkey Protein Ice Cream (click here).

Chunky Monkey Protein Ice Cream

2 cups Hoods Calorie Countdown Milk

3 Scoops Vanilla Protein Powder (I used Lean Dessert Whipped Vanilla)

2 T DaVinci Sugar Free Vanilla Syrup

1 T Splenda Granulated Sugar

2 Banana

Mix all your ingredients in blender, except for 1 banana. Pour into your freezer and follow manufacturers directions and wait! 5 minutes before your ice cream freezes, chop the remaining banana into small bite size pieces and pour into your freezer. Your ice cream will be the consistency of soft serve. You can enjoy it then, or pop into an airtight container and freeze for a couple of hours. I topped mine with a little Smucker's Sugar Free Hot Fudge sauce, while RJ used Smucker's Sugar Free Caramel.

Strawberry Shortbread Cheescake

Crust

1 Package of Murray's Sugar Free Shortbread Cookies

1/4 cup SPLENDA® No Calorie Sweetener, Granulated

3 tablespoons butter, melted

Filling

3 (8 ounce) Packages Fat Free Cream Cheese

1 1/4 cups SPLENDA® No Calorie Sweetener, Granulated

4 Eggs

1 1/2 T Lime Juice

1 Pt Strawberries

1 Pinch Salt

Directions
Preheat oven to 350 degrees F. Spray a 9-inch spring form pan with nonstick cooking spray. Set aside.
Combine Murray SF Shortbread Cookies, SPLENDA® Granulated Sweetener and melted butter in a small bowl. Crush until cookies until crumbled. Press on bottom and up sides of prepared pan.
Bake 10 minutes. Remove from oven and cool on a wire rack.

Beat fat free cream cheese together at high speed with a mixer until creamy; gradually add SPLENDA® Granulated Sweetener, mixing well. Add eggs, one at a time, beating just until each one is incorporated. Slice 4 strawberries and mix in filling until blended. Add lime juice and a pinch of salt, beat until smooth. Pour into prepared crust.

Bake 50 to 60 minutes or until mixture is almost set, and slightly firm to the touch. Run a knife around edge of pan to release sides, and help prevent cracking. Cool to room temperature on a wire rack; cover and chill at least 8 hours.

Top with Strawberry glaze and remaining strawberries.

Sugar Free Red Velvet Cheesecake

A good friend of mine from Gatlinburg posted this recipe on the Tenn Forum of Obesity Help.

It makes me feel good when people step out and try things. One of my goals for surgery was not to deny myself of good food. Sometimes we just have to try and experiment.

Sugar free does not always mean calorie free, so we need to use these recipes in moderation and not as a treat every day. But it is really nice to be able to have gourmet food that is deli-sh! Way to go Marilyn! She even provided Food Porn!

Sugar Free Red Velvet Cheesecake

Ingredients
1 package Murray ’s sugar free Oreo like cookies
¼ cup I can’t Believe its not Butter
1 ½ packages (8 ounces) fat free cream cheese
1 ½ packages (8 ounces) ¼ less fat cream cheese
1 ½ cups Splenda
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup low fat sour cream
½ cup fat free buttermilk
2 teaspoons vanilla extract
1 teaspoon vinegar
2 (1 ounce) bottles red food coloring
1 ½ ounces fat free cream cheese
1 ½ ounces 1/3 less fat cream cheese
¼ cup I Can’t believe it not Butter spread
2 cups powdered Nature’s crystals
1 teaspoon vanilla extract

Directions
Crush the cookies and add ¼ cup I can’t believe its not butter and press into 9 inch springform pan. Beat cream cheese and Splenda together 1 minute. Add eggs and next 6 ingredients, mixing on low speed until just blended. Pour into prepared crust. Bake at 325 degrees for 10 minutes, then 300 degrees for 1 hour and 15 minutes or until center is firm. Run a knife along edge of cheesecake. Turn oven off and let cheesecake stand in oven for 30 minutes. Remove from oven and cool for 30 minutes. Cover and chill for 8 hours or until needed. Beat remaining cream cheese; I can’t believe it’s not Butter until creamy. Gradually add Nature’s crystals, and beat until smooth. Spread over top of cheesecake. Remove side of springform pan and serve!

Nutritional Info
16 servings
142 calories per slice
10 grams carbs
7 grams protein

Ingredients
8 oz. Sweet Turkey Italian Sausage

2 T Italian Seasoning

1 1/2 T Minced Garlic garlic powder

1 1/2 lbs. Ground Turkey

2 oz. Shredded Mozzarrella Cheese

3/4 cup no sugar added Pizza Sauce

Preparation

Prepare grill.
Remove casings from sausage. Combine sausage, italian sesaoning, garlic powder, and ground turkey. Divide beef mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 5 minutes. Turn patties over; grill 2 minutes. Divide fresh mozzarella cheese evenly over patties, and grill an additional 5 minutes or until a thermometer registers 165°. Remove from grill; let stand 5 minutes.
Top each serving with 2 tablespoons sauce.

Yield
6 servings

Terrific Teriyaki Wings

Teriyaki Sauce
¼ C of low sugar ketchup
2 T reduced sodium soy sauce
1 T Splenda Brown sugar
1 T Splenda Sweetened Pineapple Juice
1 ½ t ground ginger
1 t minced garlic 1
t sesame seeds



Marinate chicken wings in the above sauce at least 4 hours, the longer the better. Bake in oven at 350 degrees for 1 hour. We decided to finish the wings on the grill to give them a great summertime flavor!

Red, White and Blue Cheese Coleslaw

Red, White and Blue Cheese Coleslaw

1 pkg. (16 oz.) coleslaw blend
1 medium red pepper, thinly sliced
1/2 cup KRAFT Blue Cheese Dressing
1/4 cup KRAFT Natural Blue Cheese Crumbles
6 slices OSCAR MAYER Bacon, cooked, crumbled


Toss coleslaw blend with peppers and dressing in large bowl; cover.
Refredgerate at least 1 hour.
Top with the cheese and bacon just before serving

Nutritional Information
6 servings
Calories 190
Total fat 15 g
Saturated fat 4 g
Cholesterol 25 mg
Sodium 440 mg
Carbohydrate 7 g
Dietary fiber 2 g
Sugars 4 g
Protein 5 g

*Recipe and picture from Kraft Foods Recipes

Fruit Pies

Strawberry Pie


2 Qt strawberries rinsed and hulled; sliced or chunked
1 pre-baked deep dish pie shell
1 recipe of strawberry glaze

Mix berries and glaze together. Turn onto pre-baked pie shell. Refrigerate at least 1 hour before serving. Serve with Sugar free Cool Whip topping.

Strawberry Glaze

1 C berries crushed or pureed
¾ C water
¾ C Splenda
3 T corn starch

I use the magic bullet.

Mix all ingredients together in the magic bullet. Blend. Bring to a boil over medium heat in a saucepan. Stir until thickened. Cool. Mix with berries to make pie or tarts.


Blueberry or Mixed Berry Pie


4 pints of berries, rinsed
1-1 ¼ C splenda
¼ C flour
2 t cinnamon
1 deep dish pie shell
Pastry to top ( I use pre-made pie crust – unroll and top the pie)



Mix berries, Splenda, flour and cinnamon together in a large mixing bowl. Turn onto a unbaked deep dish pie shell. Top with unrolled pie crust dough. Pinch seams together. Make steam slits in top pie dough before cooking. Cook in a pre-heated oven at 3500 for approximately 40-45 minutes. Best when made a day ahead of time. Top with sugar free cool whip topping.

Beth’s version of Terrific Teriyaki Turkey Burgers

It seems today has been the day for cooking! This morning we had Apple Pie Pancakes. This afternoon's selection for dinner was one RJ had found in a Taste Of Home magazine. So Beth took the recipe (along with her helper Chi Chi) , and changed a lot of the ingredients to make it a little more weight WLS friendly. Without further ado, Beth's version of Terrific Teriyaki Turkey Burgers

Sauce:
¼ C of low sugar ketchup
2 T reduced sodium soy sauce
1 T Splenda Brown sugar
1 T Splenda Sweetened crushed Pineapple (Libby's Pineapple Rings)
1 ½ t ground ginger
1 t minced garlic
1 t sesame seeds

Burgers:
1 egg
1/3 C dry bread crumbs
3 T dry minced onion
2 T Splenda sweetened crushed pineapple
1 lb ground Turkey

For crushed pineapple, take 2 slices of pineapple and crush in chopper

1) In a small bowl, combine the ingredients for the sauce. Set aside
2) In a large bowl, combine the egg, bread crumbs, 3 T of sauce, dry onions and pineapple and ground turkey. Mix well. Shape into ½ C patties. (Mine made 6)
3) Coat grill rack with cooking spray. Grill burgers, covered over medium heat for 5-7 minutes on each side or until meat thermometer reads 165 and juices run clear. Brush burgers occasionally with reserved sauce.
4) Grill remaining pineapple slices for 2-3 minutes on each side or until heated through.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 209.1
Total Fat: 8.2 g
Cholesterol: 56.1 mg
Sodium: 470.1 mg
Total Carbs: 14.4 g
Dietary Fiber: 1.0 g
Protein: 18.0 g

Apple Pie Pancakes !

In my daily reading of blogs (I know, I need to get a life!), I ran across a nice site entitled Melissa's Journey. Now Melissa is not a WLS patient. She is just someone trying to lose a few pounds as well as keep them off.

While reading, I found a nice, easy dessert to make...Apple Pie Enchilada. So I made the apples last night, but fell asleep before we could get them made. So that recipe will be coming soon!

We awoke early this morning and decided to make some breakfast. I asked Beth if she would like some cottage cheese pancakes. While making the pancakes, I had an idea (yes that was smoke a pouring out my ears!). What if I used the apples for a topping for the pancakes?



So, wha-la...Apple Pie Pancakes!

Apple Topping
Ingredients
1 Apple~cored, peeled and chopped
A dash of Cinnamon
Splenda~Sweeten to taste
A Splash of DaVinci Sugar Free Caramel Syrup

Directions
1)Put peeled, cored, and chopped apple in a bowl and toss with Cinnamon and Splenda (if desired).
2)Microwave for 3 minutes, or until soft.
3) Too easy!

Cottage Cheese Pancakes
Ingredients
¼ cup cottage cheese
2 Tablespoons oatmeal
1 egg
1 packet of Splenda
Splash of Cinn-a-bliss (pinch of cinnamon may be substituted)

Directions
1) Grind oatmeal in blender/magic bullet
2) Add cottage cheese, egg, and Splenda, and Cinn-a-Bliss
3) Mix thoroughly in blender/magic bullet
4) Let sit for several minutes for air bubbles to escape

Makes 4 silver dollar pancakes or 1 large pancake.

Here is a link to other Cottage Cheese Pancake recipes:
Cottage Cheese Pancakes with Strawberry Topping
Linda's Ricotta Cheese Crepes