Chocolate Molten Lava Cake

Chocolate Molten Lava Cake

Ingredients:

  • 3 tbs unflavored protein powder
  • 2 tsp cocoa powder
  • 1 egg
  • 2 tbs splenda brown sugar
  • 1/4 tsp vanilla extract
  • 2 tbs oat bran
  • 1 tbs skim milk
  • 1 tsp baking powder
  • dash of salt
  • 1-2 tbs sugar-free chocolate sauce

Directions:

  1. Preheat oven 350 degrees F.
  2. Whisk all ingredients together and pour into a souffle cup.
  3. Bake for 15-18 minutes. (the outside rim should be cooked while the center remains very moist & melty)
  4. Pour sugar-free chocolate sauce over cake and serve while hot.
Advertisements

Flourless Cinnamon Bun

Tonight is Bob’s softball night. So, left to my own device, I completely wrecked our kitchen in the process of testing out some dessert recipes. Luckily, the disaster was not made in vain as I was able to cook up an easy, fat free, flourless, no-bake cinnamon bun recipe — yes, if it didn’t exist before, now it does!!

..Hopefully if I give Bob a piece of the cinnamon bun, he won’t be too upset about the tornado that hit our kitchen 😉

Flourless Cinnamon Bun

Cinnamon Bun

Ingredients:

  • 4 tbs unflavored protein powder
  • 4 packets splenda
  • 1 tbs splenda brown sugar
  • 1/2 tbs corn starch
  • 1/2 tsp baking powder
  • 2.5 tbs fat free half & half
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cinnamon

Directions:

  1. In a bowl, mix all ingredients together until smooth and pour into a souffle cup. (note: only fill cup 1/3 full as it will rise like a souffle in the microwave)
  2. Microwave for 30 seconds.

Cream Cheese Frosting

Ingredients:

  • 2 tbs fat free cream cheese
  • 2 tbs skim milk
  • 1 tbs fat free half & half
  • 2 packets splenda

Directions:

  1. Combine all ingredients in a small sauce pan over low heat.
  2. Whisk together constantly until cream cheese is melted.

Top cinnamon bun with cream cheese frosting and sprinkle with cinnamon. Serve immediately.

Tiramisu

Up to yesterday, I had set a personal goal for myself to make a new blog post on a daily basis. Unfortunately, the combination of a doctor’s appointment, oil change, volunteering, and dog sitting did not leave me much room in the day to cook and/or write a new post. It stinks that my daily posting streak had to end but, at the same time, I’m a bit relieved. My schedule will only be getting busier from here, especially with my starting of a grad program in the fall. So, keeping up with this blog every single day would’ve eventually become impossible. Now that the pressure’s off I can relax a bit but, of course, will still try to post at least a few times a week.

With that said, here’s a recipe post now! Frenchforfoodies.com posted this tiramisu recipe on her blog awhile back and I have been dying to try it. So, at 12 AM tonight (or, I should say this morning), I finally did. I made a few changes to the recipe and it still came out pretty good. One small complaint I had was that the dessert wasn’t quite sweet enough so be sure to sweeten it to your liking. Other than that, it is a solid recipe!

Tiramisu

Ingredients:

  • 1 egg yolk
  • 1 egg white
  • dash cream of tartar
  • 10 packets splenda (+extra to sweeten layers to your liking)
  • 1/6 cup cornstarch
  • 1/4 tsp baking powder
  • 6 tbs fat free cream cheese
  • 8 tbs fat free vanilla greek yogurt
  • 1/4 cup brewed espresso or any strong coffee
  • 1 tbs cocoa powder
  • splash of vanilla extract
Directions:
  1. In a large bowl, combine and whisk together egg yolk, 10 packets splenda, 3 tbs cream cheese, 4 tbs greek yogurt, and vanilla extract.
  2. Use an electric mixer to whisk egg white and cream of tartar until stiff.
  3. Slowly add cornstarch and whisk it into the mixture.
  4. Gently fold egg-white mix into egg yolk mix.
  5. Pour mix into a small baking dish lined with foil.
  6. Bake at 325 degrees F for 16-20 minutes or until firm to create a sponge cake. Allow to cool.
  7. Brew coffee sweetened to your liking.
  8. Then, mix 2 tsp cocoa powder into the coffee.
  9. Mix together 3 tbs cream cheese and 4 tbs greek yogurt. Sweeten mix with splenda to your liking.
  10. In a souffle cup, layer coffee, sponge cake, dash of cocoa powder, and sweetened cream cheese mix (in that order).
  11. Repeat these layers and finish with cream cheese mix topped with a dash of cocoa powder.
  12. Refrigerate for 6 hours to allow the spongecake to soak up the coffee.

(source: http://frenchforfoodies.com/2010/11/01/how-to-stay-thin-in-france-the-gourmet-dukan-recipe-edition/)

Cheesecake on Oat Bran Crust

Let me just put this out there, cool whip is frowned upon in the official Dukan world due to the different chemicals that are used to create it. However, I say, do what works for you. There are certain things I can eat that are not exactly by-the-book but it works for me. After all, the whole point of a lasting diet is being able to find an eating style that is suitable for you. That way, you can stick to it and reach your long-term goals. Not to mention this is a heck of a lot better for you than your average cheesecake!

With that said, this following recipe makes a fat free cheesecake with a nice brown sugar oat bran crust. It’s very easy to make and is very close in taste to the real thing!

Fat Free Cheesecake
Fat free cheesecake with a brown sugar oat bran crust.

Ingredients:

  • 1 (8 oz) fat free cool whip
  • 1 (8 oz) fat free cream cheese
  • 6 packets of splenda
  • 1 ts lemon juice
  • 6 tbs oat bran
  • 3 ts splenda brown sugar
  • 1/4 ts cinnamon
  • 3 ts warm water

Directions:

  1. Preheat oven 350 degrees.
  2. Combine oat bran, brown sugar, and cinnamon in a bowl and mix.
  3. Then, gradually add the warm water and mix.
  4. Pour oat bran mixture into four small souffle cups.
  5. Pat down the mixture to form a crust at least a 1/2 inch thick.
  6. Bake souffle cups for five minutes.
  7. Allow the oat bran crust to cool completely. (place them in the freezer for a few minutes if you want to speed up the process)
  8. Meanwhile, whisk cool whip, cream cheese, splenda, and lemon juice together until smooth.
  9. Once oat bran crust is cool, pour the cream cheese mixture into the cups and refrigerate for a few hours until firm.

(source: http://www.laaloosh.com/2009/07/28/low-fat-cheesecake-recipe/#ixzz1tUNe5bTr)