Whoopie Pies

Whoopie Pies

Soft Cookies

Ingredients:

  • 2 eggs, separated
  • 1 tbs cocoa powder
  • 9 packets splenda
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 2 tbs water
  • 1/4 tsp cream of tartar

Directions:

  1. Preheat oven 300 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Use an electric mixer to egg yolks until smooth.
  4. Slowly mix in water, cocoa powder, splenda, vanilla extract, and salt. Set aside.
  5. With a clean bowl and beaters, combine egg whites and cream of tartar. Whip until very stiff peaks form.
  6. Carefully fold egg whites into egg yolk mixture.
  7. Spoon cookie-size mounds onto parchment paper and bake for 14 minutes.
  8. Remove from oven and allow cakes to cool for at least 30 minutes.

 

Filling

Ingredients:

  • 8 tbs fat free cream cheese
  • 6 tbs fat free vanilla greek yogurt
  • 1/2 tsp vanilla extract
  • splenda to taste

Directions:

  1. Combine all ingredients and sweeten with splenda to your liking.

Place a dollop of filling onto a cookie and spread evenly. Top off with a second cookie.

 

(source: http://www.audacityofcooking.com/2011/01/flourless-sugar-free-red-velvet-mini.html)

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Gingerbread Biscotti w/ a Chocolate Chip Dip

There are three separate parts to this recipe: 1) Dark Chocolate Chips 2) Cream Cheese Dip 3) Gingerbread Biscotti. The Dark Chocolate Chips recipe is from a recent post I made for Dark Chocolate Chip Cookies. These chocolate chips are completely fat free and sugar free. The Cream Cheese Dip is a high-protein, low-fat dip made from tofu and, of course, cream cheese. Finally, there is the Gingerbread Biscotti made from oat bran, brown sugar, a touch of cinnamon and ginger. The biscotti and dip can be eaten together or separately; it’s your choice! 🙂

Gingerbread Biscotti w/ a Chocolate Chip Dip

Dark Chocolate Chips recipe

Ingredients:

  • 7 packets of splenda
  • 1.5 tbs cocoa powder
  • 1/2 tbs egg whites
  • 1/4 tsp vanilla extract
  • 1 tsp skim milk
  • pinch of salt
Directions:
  1. Preheat oven 350 degrees.
  2. Use an electric mixer to combine all ingredients.
  3. Spoon chocolate mixture into 2 inch rounds on a baking sheet lined with parchment paper.
  4. Bake for 8 minutes. Remove and place in freezer to cool and harden for 5 minutes.
  5. Cut chocolate into small squared chips.
 

Cream Cheese Dip recipe

Combine the following ingredients in a blender:

  • 3/4 tsp vanilla extract
  • 1/2 cup firm tofu
  • 1/2 cup fat free cream cheese
  • 3 packets of splenda
  • 1 tbs splenda brown sugar

Use a spoon to mix in chocolate chips to create the dip.

Gingerbread Biscotti recipe

Ingredients:

  • 3/4 cup oat bran
  • 1/4 ts baking soda
  • 1/8 ts salt
  • 2 tbs splenda brown sugar
  • 2 packets splenda
  • 2 tsp cocoa powder
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp vanilla extract
  • 2 tbs skim milk
  • cooking spray

Directions:

  1. Preheat oven at 375 degrees.
  2. In a food processor, blend together oat bran, baking soda, salt, brown sugar, cocoa powder, cinnamon, ginger, and splenda.
  3. Pour mixture into a bowl and add milk and vanilla extract. Spray cooking spray into mix for 1 second. Mix ingredients together well.
  4. Form 6 biscotti-shaped cookies and place on parchment paper.
  5. Bake for 9-10 minutes.

(source: http://chocolatecoveredkatie.com/2011/01/11/chocolate-chip-cookie-dough-dip/)

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/)

Dark Chocolate Chip Cookies

The base of this recipe is derived from the Oat Bran Cookies recipe I posted previously. However, it incorporates some homemade dark chocolate chips that gives it that extra oomph! The best part is that you can make these cookies entirely from scratch in under 30 minutes!

Dark Chocolate Chip Cookies

Ingredients:

  • 16 packets of splenda
  • 1/6 cup cocoa powder
  • 1/2 egg white
  • 1/2 ts vanilla extract
  • 2.5 tbs skim milk
  • 3/4 cup oat bran
  • 1/4 ts baking soda
  • 1/8 ts salt (plus a dash)
  • 2 tbs splenda brown sugar
  • cooking spray

Directions:

  1. Preheat oven 350 degrees.
  2. Make chocolate chips by using an electric mixer to combine 14 packets of splenda, cocoa powder, egg white, vanilla extract, a dash of salt and 1/2 tbs skim milk.
  3. Spoon chocolate mixture into 2 inch rounds on a baking sheet lined with parchment paper.
  4. Bake for 8 minutes. Remove and place in freezer to cool and harden.
  5. Meanwhile, preheat oven 375 degrees.
  6. Make the cookie “dough” by using a food processor to grind and combine oat bran, baking soda, 1/8 ts salt, and brown sugar.
  7. Remove mixture from food processor and add 2 tbs skim milk and 1 second of cooking spray. Mix very well.
  8. Remove chocolate from freezer and cut into small squared chips.
  9. Add chocolate chips to cookie mixture and use a spoon to carefully mix them in.
  10. Form 8 small cookies on baking sheet lined with parchment paper and bake for 7 minutes.

(source: http://www.kingarthurflour.com/recipes/flourless-fudge-cookies-recipe/)

Fat Free Milkshakes

Chocolate & Cheesecake Milkshakes

My milkshakes bring all the boys to the yard! Well.. maybe just Bob (and Crouton if he could get his hands on them). Anyway, in honor of the summer time season (and Bob’s constant sweet tooth), below are some fat free milkshake recipes that might fulfill your cravings without adding the extra pounds!

For a Chocolate Milkshake, blend the following ingredients together. (note: it’s not the thickest shake but it gets the job done. try adding more ice or ice cream if you want a better consistency)

  • 1.5 cups skim milk
  • 1.5 scoops fat free vanilla ice cream
  • 1/2 tbs cocoa powder
  • 2 ice cubes
  • 1/2 packet splenda

For a Cheesecake Milkshake (my favorite!), blend together the ingredients below.

  • 2 tbs fat free cream cheese
  • 1 packet splenda
  • 1 scoop fat free vanilla ice cream
  • 1 ts vanilla extract
  • 1 ice cube
  • 1 cup skim milk

Oat Bran Cookies

Can I just tell you how freaking excited I am for these cookies?? They are low-fat, low-carb, AND dukan-friendly! Not to mention one cookie will give you your full 2 tbs of daily oat bran. That may not necessarily be a good thing because I can seriously gobble up a dozen of these a day. 🙂

Up to this point, I have tried MANY variations of cookie recipes that would cater to the low-fat, low-carb rules of the Dukan Diet and every last one of them have been god awful (no exaggerations here). Everything from the non-fat bitter chocolate globs from a few weeks ago to the flimsy, eggy what-nots from just a few days ago. I was close to thinking GOOD Dukan-friendly cookies simply could not be. That is, until earlier today. This recipe combines the most simple ingredients and takes under 10 minutes to prepare. They taste dangerously close to your average oatmeal cookie!

Oat Bran Cookies

Ingredients:

  • 3/4 cup oat bran
  • 1/4 ts baking soda
  • 1/8 ts salt
  • 2 tbs splenda brown sugar
  • 2 packets splenda
  • 2 tbs skim milk
  • cooking spray

Directions:

  1. Preheat oven at 375 degrees.
  2. In a food processor, blend together oat bran, baking soda, salt, brown sugar, and splenda.
  3. Pour mixture into a bowl and add milk. Spray cooking spray into mix for 1 second. Mix ingredients together well.
  4. Form 6 cookies and place on parchment paper.
  5. Bake for 6 minutes.
      

(source: http://chocolatecoveredkatie.com/2012/02/20/flourless-oatmeal-raisin-cookies/)

Chocolate Mousse

Ponderosity posted this great Chocolate Mousse recipe on her blog. I made very minor changes to it and, well, went a little overboard with the electric mixer. Ergo, I wasn’t able to pour my mixture as smoothly into the souffle cup as I’d like. So be prewarned, do not mix for too long as the gelatin will set and the result won’t be too pretty. Even so, the mousse tasted great!

Chocolate Mousse

Ingredients:

  • 4 egg whites
  • 4 egg yolks
  • 1.5 tbs cocoa powder
  • 9 packets of splenda
  • 1 tbs gelatin
  • 1/2 cup boiling water
  • 1 ts vanilla extract
  • 1/2 ts cream of tartar

Directions:

  1. Dissolve gelatin completely in boiling water. Then, add and mix in cocoa powder.
  2. Place mix in the fridge to cool.
  3. Use an electric mixer to beat egg whites with cream of tartar until peaks form.
  4. Add splenda and continue mixing until thick.
  5. Add egg yolks, one at a time, to mixture and mix each yolk completely before adding the next.
  6. Add vanilla extract.
  7. Slowly add and mix in cocoa mixture.
  8. Pour mix into souffle cups and place in the fridge to set for a few hours.

 

(source: http://ponderosity.wordpress.com/2012/04/25/recipe-chocolate-mousse/)

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)

Dukan Bread Pudding

Today was a good day! I broke through my stagnation and lost .6 lbs! Let’s hope I stay on this track.

Summer is officially here because we Californians definitely felt the heat today. I actually had to cut my volunteering time short today because the soles of my shoes peeled off while playing with one of the dogs. Poor little guys, I’ll have to come back tomorrow to finish walking the rest of them.

For those of you who have tried the French Toast recipe from my earlier post, you know that it is a good one. A recipe like that is a real gem as it can work in so many ways. Previously, it inspired me to create the Savory Dukan Bread and now the Dukan Bread Pudding!

Dukan Bread Pudding

First, make the bread recipe. You can find it here. Note: only make the bread portion of the recipe.

Then, follow the recipe below.

Ingredients:

  • Dukan Bread
  • 2 eggs, beaten
  • 1 cup skim milk
  • 6 packets of splenda
  • 1/2 ts cinnamon
  • 1/2 ts vanilla extract

Directions:

  1. Preheat oven 350 degrees.
  2. Break bread into pieces in two small souffle cups or one large souffle cup.
  3. Lightly spray cooking spray over bread.
  4. In a bowl, whisk together the remaining ingredients.
  5. Pour mixture over bread. Use a fork to gently push the bread down to soak up the mixture.
  6. Bake for 30 minutes & serve with fat free vanilla ice cream or frozen yogurt.

(source: http://allrecipes.com/recipe/bread-pudding-ii/)