Quite a while ago I posted a Gingerbread Biscotti and Chocolate Chip Dip recipe inspired by Chocolate Covered Katie. The dip is a deeelicious, protein-filled dessert made from cream cheese and, surprisingly, tofu! Well, this time around, I made a small additional tweak to the recipe and made a cinnamon roll inspired pudding. YUM. I make enough to refrigerate and have it as a treat for several days to come!
3/4 tsp vanilla extract
1/2 cup soft tofu
1/2 cup fat free cream cheese
3 packets of splenda
1 tbs splenda brown sugar
1/2 tsp ground cinnamon
Blend all ingredients together in a food processor or blender until smooth.
Refrigerate for a few hours for a nice thick consistency.
My favorite food in the world is sushi. I love rice, I love seaweed, and I loooove seafood! Even for those of you who aren’t so fond of the raw stuff, I think we can agree on the deliciosity of one roll: the California Roll. Normally made with imitation crab meat, avocado, rice, and cucumber, it is the simplicity in this dish that makes it so great. In fact, many specialty rolls are based around the California Roll.
The California Roll is especially good for me because..drum roll please..I am allergic to crustaceans! 😦 Yes, the reaction hit me about 2 years ago. Apparently, it is very common to develop a reaction to seafood as an adult. Lucky for me, I am not allergic to fish or mollusks, just crustaceans. This includes lobster, shrimp, crab, crawfish, etc. All things that I once ate in abundance! So, if you’ve ever wondered why I rarely post seafood recipes, that’s why.
With that said, here it is Dukaners.. a low-carb sushi recipe that will hopefully hit your Japanese food craving.
3 large egg-whites, whisked
1/4 cup cucumber, julienned
1/2 cup imitation crab meat, finely chopped
1.5 tbs low-fat mayo
1.5 medium sheets of roasted seaweed
3 tbs low-sodium soy sauce
In a small pan, heat cooking spray on medium heat.
Pour in egg-whites and allow it to take the round shape of the pan.
Cook until both sides are browned. Remove and cut egg whites into squares (1/2 inch by 1.5 inch).
Combine mayo with imitation crab meat and mix.
Cut seaweed sheets into 1.5-2 inch wide strips.
Place 1-2 tbs of crab meat in one section of each seaweed strip, then cucumber, & 2-3 squares of egg-whites. (see picture)
Carefully roll the seaweed and use a toothpick to hold the roll together.
I am in such an appetizer mood! It must be because the Fourth of July is tomorrow and that means BBQs and lots of finger food. Note to self: BE GOOD!! And on that note, one great way for all of us to be good while eating yummy holiday food is to make these overstuffed cheesy mushrooms. They are awesome!
First, make the 1/3 of the Oat Bran Breadcrumbs recipe found here.
Then, follow the recipe below.
4 tbs Oat Bran Breadcrumbs
2 tbs reduced fat parmesan/mozzarella cheese mix (+extra for topping)
1 tbs cream cheese
dash of italian seasoning
1/2 clove garlic
6 whole mushrooms
Preheat oven 400 degrees.
Remove stems from mushrooms and place in food processor along with the first 5 ingredients and blend together.
Generously stuff mushrooms with cheese mixture and place mushrooms on greased baking sheet.
Top each mushroom with a pinch of parmesan/mozzarella cheese.
Spray tops of mushrooms with cooking spray and bake for 25 minutes.
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! 🙂
Dark Chocolate Chips recipe
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
Preheat oven 350 degrees.
Use an electric mixer to combine all ingredients.
Spoon chocolate mixture into 2 inch rounds on a baking sheet lined with parchment paper.
Bake for 8 minutes. Remove and place in freezer to cool and harden for 5 minutes.
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
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
Preheat oven at 375 degrees.
In a food processor, blend together oat bran, baking soda, salt, brown sugar, cocoa powder, cinnamon, ginger, and splenda.
Pour mixture into a bowl and add milk and vanilla extract. Spray cooking spray into mix for 1 second. Mix ingredients together well.
Form 6 biscotti-shaped cookies and place on parchment paper.
The biggest complaint about shirataki noodles is the smell that comes from the liquid they’re packaged in. Not only does the liquid give it an odd smell but also adds a sliminess to the texture. The package directions tell you to microwave the noodles and strain any excess water. However, I began using some additional steps to help better the taste and texture of these noodles. It will take a bit more time but it is well worth it. The steps will be listed in the directions of the recipe.
Like most of the world’s population, garlic is one of the great loves of my life. I eat it religiously! One of my favorite garlic dishes is the garlic noodles dish. Garlic noodles is a asian-style dish that many restaurants have put their own spin on. One of my favorites is from the Yard House. They make theirs with shiitaki mushrooms and top it off with parmesan cheese. It’s simply delicious! So, one day while salivating at the thought of these noodles, I thought: What’s stopping me from making a Dukan-friendly version of garlic noodles? The answer — nothing!
I made this recipe for lunch today and I have to say: It was the BEST shirataki recipe I’ve tasted thus far! Shirataki noodles definitely work best with asian-style dishes and this is one of them.
2 packets fettuccine shirataki noodles
3 medium mushrooms, diced
1/4 cup green onions, chopped
4 cloves garlic, minced
2 cloves garlic, sliced
4 tbs splenda brown sugar
2 tsp soy sauce
2 tbs regular or vegetarian oyster sauce
optional: reduced fat parmesan cheese for garnish
Boil shirataki noodles for 3.5 minutes with 2 dashes of salt and strain.
Microwave noodles for 1 minute and use paper towels to dry off any additional liquid.
In a large skillet or wok, heat cooking spray on medium heat and saute mushrooms and garlic until fragrant.
Add brown sugar, soy sauce, and oyster sauce. Add noodles and toss in sauce.
Pan sear noodles on medium-high heat until all liquid is absorbed and noodles have a nice seared brown color.
Add green onions, cook for 30 seconds and remove from heat.
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.
Learning to love tofu is always a great thing as it is such a cheap protein. However, I have found that there aren’t many great tofu recipes out there that steps out of the soy-sauce-marinade box. Luckily, I found this one. If you like citrus-flavored dishes, you’ll love this one!
2 packs firm tofu, cut into 3/4 inch slices
4 cloves garlic
1.5 ts salt
1/2 cup mint leaves, chopped
lemon zest from 1 lemon
3 tbs lemon juice
1/4 ts paprika
1 cup vegetable broth
Mash garlic and salt together into a paste.
Combine mint, lemon zest, lemon juice, paprika, and 1/2 cup vegetable broth and mix.
Press tofu slices with paper towels to remove excess water.
Place slices into marinade, cover, and refrigerate for a few hours.
Heat pan on medium with cooking spray.
Gently pat tofu slices dry before placing them in the pan. Save the marinade.
Place a smaller pan on top of the tofu and place a can of tomatoes to add weight to the top pan.
Cook tofu for about 8 minutes on each side. Then, set tofu aside.
In the same pan, add the remaining marinade and remaining 1/2 cup vegetable broth. Simmer for a few minutes and remove from heat.
I made this recipe earlier on in my Dukan Diet days and dukanitout.com was nice enough to post it on their blog. This, of course, is before I started Dukantopia as this blog is only two weeks old. I enjoyed this soup because it really resembles the real thing in sight, smell, taste, and texture.
First, make some Dukan-friendly buns by using Silvia’s recipe on dukanitout.com that can be found here. Try making the buns small enough to fit into the soup cup you’ll be serving the french onion soup in.
1 package of french onion soup mix
reduced fat parmesan, swiss, or provolone cheese
Make the soup according to package directions.
Pour soup into a soup cup and top off with a bun.
Top off with cheese and microwave for 30 seconds or until cheese is completely melted.