Happy Fourth of July everyone! Well, it’s pretty much over now but I hope everyone had a great, relaxing holiday. I went to my bosses’ barbeque today and had a great time with them and their family. They are just genuinely kind people and I have tons of laughs when I’m around them. My boss even made Bob and I a fat free dessert dip in consideration of our diet! It was a simple mixture of fat free sour cream, fat free cream cheese, and sugar/splenda. It was deeelicious!
Now I’m home and comforting Crouton through the loud sounds of fireworks and am on to my next dessert of the day: Strawberry Shortcake Trifle. Okay.. so it’s not exactly a shortcake but it’s served with a nice sweet bread. The layers consist of strawberry jello, vanilla pudding, and topped with fat free cool whip. *Warning* vanilla pudding and cool whip are both not allowed in the first two phases of the Dukan Diet. My personal rule is that if it’s fat free and low carb, it’s okay in my book. I’ve never had a problem losing weight eating these things so, once again, do what works for you! And for those of you not on the Dukan Diet, this dessert is definitely a winner because it’s (minus the cooking spray) completely FAT FREE!
1/4 pack strawberry lite jello mix
1/2 pack fat free vanilla pudding mix
1 cup water
1 & 1/4 cup skim milk
1/2 cup corn starch
2 tbs fat free cream cheese
3 packets splenda
dash of salt
1 tsp baking powder
1 cup fat free cool whip
Prepare the jello and pudding the night before to allow both to set. Pour the jello into the cup/bowl you plan on serving the dessert in.
Preheat oven 425 degrees F.
Make the sweet bread by combining the corn starch, splenda, salt, baking powder, and cream cheese.
Use your hands to mix the ingredients together until a crumbly texture forms.
Whisk milk in until smooth.
Spoon 4 rounds of mix onto a parchment paper lined baking sheet. Spray top of cookies with cooking spray.
Bake for 15 minutes.
In the cup/bowl where you have the set strawberry jello, spoon an even layer of pudding over the jello and top with cool whip.
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!
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
In a large bowl, combine and whisk together egg yolk, 10 packets splenda, 3 tbs cream cheese, 4 tbs greek yogurt, and vanilla extract.
Use an electric mixer to whisk egg white and cream of tartar until stiff.
Slowly add cornstarch and whisk it into the mixture.
Gently fold egg-white mix into egg yolk mix.
Pour mix into a small baking dish lined with foil.
Bake at 325 degrees F for 16-20 minutes or until firm to create a sponge cake. Allow to cool.
Brew coffee sweetened to your liking.
Then, mix 2 tsp cocoa powder into the coffee.
Mix together 3 tbs cream cheese and 4 tbs greek yogurt. Sweeten mix with splenda to your liking.
In a souffle cup, layer coffee, sponge cake, dash of cocoa powder, and sweetened cream cheese mix (in that order).
Repeat these layers and finish with cream cheese mix topped with a dash of cocoa powder.
Refrigerate for 6 hours to allow the spongecake to soak up the coffee.
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.